German Chocolate Cake
User Reviews
4.5
240 reviews
Excellent
German Chocolate Cake
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This German Chocolate Cake is the ultimate homemade classic—rich, ultra-moist chocolate cake layered with the most incredible coconut-pecan frosting. The secret? Hot coffee blooms the cocoa for deep, intense chocolate flavor, while buttermilk and oil keep the cake unbelievably soft. And that frosting? Thick, buttery, loaded with coconut and crunchy pecans—just like it should be!
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Ingredients
Cake batter
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
Coconut-Pecan Topping
- 12 ounce evaporated milk (1 can)
- 1½ teaspoon vanilla extract
- 1½ cups granulated sugar
- 4 egg yolks beaten
- ¾ cup butter unsalted
- 2⅔ cups sweetened coconut shredded or flaked
- 2 cups pecans , coarsely chopped
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Instructions
Cake Batter
- Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
- In the bowl of your mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, whisk together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until incorporated. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined and smooth, about 2 minutes. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.
- Transfer the pans to the oven and bake for 35 to 40 minutes, or until baked through. Your cake is done when a toothpick inserted in the middle of the cake comes out clean.
Coconut-Pecan Topping
- In a medium heavy saucepan combine and whisk the butter, evaporated milk, vanilla, sugar, and egg yolks. Cook on medium heat and bring to a boil, stirring constantly so mixture does not burn. You’ll notice the mixture thicken as it comes to a boil. Remove from heat and stir in coconut and pecans. Cool to room temperature.
Assemble The Cake
- Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. To assemble the cake, place one cake on a serving platter and spread about 1/3 of the frosting evenly. Repeat with the 2nd cake layer and frosting, then place the last cake and spread the rest of the topping.
- Refrigerate the cake for about an hour before slicing into it and serving.
Equipments used:
Notes
- Always use room temperature ingredients when baking cakes.
- Use hot coffee for deeper chocolate flavor. It won’t make the cake taste like coffee—it just intensifies the chocolate. No coffee? Use hot water instead.
- Weigh your batter for even layers. If you want bakery-perfect layers, use a kitchen scale to divide the batter equally between the pans.
- Frosting too runny? It thickens as it cools, but if it’s still loose, return it to the stove and cook for a couple more minutes.
- Want a two-layer cake? Use two 9-inch pans instead of three 8-inch pans. Increase the baking time by 5-10 minutes and test with a toothpick.
- Make ahead-friendly! This cake tastes even better the next day. Store in the fridge and let it come to room temp before serving.
- Freezing: Cake layers can be frozen (without frosting) for up to 2 months. Wrap tightly in plastic wrap and thaw before assembling.
Nutrition Information
Show Details
Serving
1serving
Calories
667kcal
(33%)
Carbohydrates
85g
(28%)
Protein
10g
(20%)
Fat
35g
(54%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
133mg
(44%)
Sodium
499mg
(21%)
Potassium
419mg
(12%)
Fiber
6g
(24%)
Sugar
62g
(124%)
Vitamin A
591IU
(12%)
Vitamin C
1mg
(1%)
Calcium
151mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 667kcal | 33% |
| Carbohydrates | 85g | 28% |
| Protein | 10g | 20% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 499mg | 21% |
| Potassium | 419mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 62g | 124% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 151mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
240 reviews
Excellent
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