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German Chocolate Cake Recipe
5 from 22 votes

German Chocolate Cake Recipe

German Chocolate Cake combines a rich chocolate cake base flavored with cocoa and espresso powder with a classic coconut-pecan frosting made from evaporated milk, butter, sugar, egg yolks, and vanilla. The cake is moist and tender, while the frosting provides a sweet, textured contrast with shredded coconut and chopped pecans, making for a layered, indulgent dessert.

Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 12 servings
Course: Dessert
Cuisine: German, American

Ingredients

For the cake:
  • 8 ounces bittersweet chocolate finely chopped
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • 1 cup water boiling
  • 1 3/4 all-purpose flour measured correctly
  • 1 1/4 cups granulated sugar
  • 1/2 cup dark brown sugar packed, 100 grams
  • 1 teaspoon salt fine
  • 1 teaspoon baking soda
  • 1 cup buttermilk at room temperature
  • 1/2 cup vegetable oil (or coconut oil)
  • 4 egg at room temperature, large eggs plus one egg yolk
  • 2 teaspoons vanilla extract
For the frosting:
  • 1 unsalted butter stick, 113 grams
  • 1 cup evaporated milk
  • 2 teaspoons cornstarch
  • 1 cup granulated sugar 200 grams
  • 3 egg yolk
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt fine
  • 2 cups sweetened coconut shredded
  • 3/4 cup pecans chopped

Instructions

Make the cake:
    Cup of Yum
  1. In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
  2. Meanwhile, preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper rounds. Butter and flour the pans generously.
  3. In a small bowl, whisk together the flour, sugars, salt, and baking soda.
  4. Whisk the buttermilk, oil, eggs, egg yolk, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
  5. Pour the batter evenly between the prepared pans and tap against the counter to release any air bubbles. Bake for 35 minutes, or until a cake tester comes out clean. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack to cool completely.
Make the frosting:
  1. In a medium saucepan set over medium heat, melt the butter. Add the milk, cornstarch, and sugar, whisking to combine. Whisk in the egg yolks. Cook, whisking frequently, until the mixture has thickened and comes to a boil, about 10 to 12 minutes total. Remove from heat and stir in the vanilla, salt, coconut, and pecans. Let cool until spreadable, about 30 minutes to 1 hour. You can also refrigerate the frosting to firm up even more.
  2. Place one cake layer, flat side up, and spread half the filling evenly over the cake layer, pushing just to the edge. Add the top cake layer, rounded side up, and spread with the remaining filling. Serve or store in the fridge. Let come to room temperature before serving.

Notes

  • If espresso powder is unavailable, substitute with 1 cup of hot coffee combined with the boiling water.
  • Use fresh vegetable oil to avoid off flavors in the cake batter.
  • Real buttermilk is recommended for the recipe; substitutions may affect texture and flavor.