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5.0 from 21 votes

German Chocolate Cake

German Chocolate Cake from scratch is rich, slightly sweet and absolutely delicious! Top with its own distinct icing with pecans and coconut for a tasty treat for any occasion.

Prep Time
20 mins
Cook Time
20 mins
Cooling time
15 mins
Total Time
1 hr 5 mins
Servings: 16
Calories: 948 kcal
Course: Dessert
Cuisine: German

Ingredients

  • 2 1/4 cups cake flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup butter room temperature
  • 1 cup buttermilk divided
  • 1 teaspoon vanilla
  • 5 ounces German sweet chocolate squares melted and cooled
  • 2 eggs
Coconut Pecan Frosting
  • 6 egg yolks
  • 1 1/2 cups evaporated milk
  • 1 cup light brown sugar firmly packed
  • 1 cup sugar
  • 1 cup butter
  • 2 teaspoons vanilla
  • 2 2/3 cups coconut flakes
  • 2 cups Chopped Pecans

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. Sift flour, sugar, baking soda, baking powder, and salt in a bowl. Set aside.
  3. Cream butter in a large bowl. Add flour mixture, 3/4 cup of buttermilk, and vanilla.
  4. Stir until dry ingredients are moistened, then use an electric mixer to beat at medium speed for 2 minutes. Scrape the sides of the bowl while mixing as needed.
  5. Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat with electric mixer for an additional minute.
  6. Pour batter into prepared cake pans. Bake for 28-30 minutes or until a toothpick inserted into the center of the pans comes out clean.
  7. Cool cakes in the pans on a cooling rack for 15 minutes. Remove cakes from pans and cool completely on cooling rack.
  8. Place one cake on a cake platter or large plate. Frost the top of the cake evenly with prepared Coconut Pecan Frosting.
  9. Place the second cake on top of the frosted cake. Spread frosting evenly on top of the cake, and then frost the sides of the cake with the remaining frosting.
Coconut Pecan Frosting
  1. In a small bowl, slightly beat the egg yolks and set aside.
  2. In a saucepan over medium heat, combine milk, sugars butter, and vanilla. Stirring constantly, bring the mixture to a full boil over medium heat. Remove from heat. The mixture may appear a bit curdled.
  3. Quickly stir a small amount of the hot liquid from the saucepan into the beaten egg yolks. Add the egg yolk mixture to the saucepan and blend well. Return to a boil, again stirring constantly.
  4. Remove from heat and stir in coconut and pecans. Cool to a spreading consistency, stirring occasionally as needed. Follow instructions for frosting the cake above.

Nutrition Information

Serving 12g Calories 948kcal (47%) Carbohydrates 92g (31%) Protein 13g (26%) Fat 64g (98%) Saturated Fat 35g (175%) Polyunsaturated Fat 6g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 204mg (68%) Sodium 477mg (20%) Potassium 494mg (14%) Fiber 7g (28%) Sugar 66g (132%) Vitamin A 1077IU (22%) Vitamin C 1mg (1%) Calcium 186mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 948

% Daily Value*

Serving 12g
Calories 948kcal 47%
Carbohydrates 92g 31%
Protein 13g 26%
Fat 64g 98%
Saturated Fat 35g 175%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 19g 95%
Trans Fat 1g 50%
Cholesterol 204mg 68%
Sodium 477mg 20%
Potassium 494mg 11%
Fiber 7g 28%
Sugar 66g 132%
Vitamin A 1077IU 22%
Vitamin C 1mg 1%
Calcium 186mg 19%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.