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The Ultimate Homemade German Chocolate Cake Recipe

A decadent slice of german chocolate cake recipe with three dark layers, coconut-pecan filling, and chocolate ganache drip.
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Bake a truly decadent German Chocolate Cake from scratch featuring moist chocolate layers and the signature gooey, buttery coconut pecan frosting. This classic recipe delivers show-stopping results.

Ingredients

Scale
  • For the Chocolate Cake Layers:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup hot water or hot brewed coffee
  • For the Coconut Pecan Frosting:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups flaked coconut, sweetened
  • 1 cup chopped pecans
  • For the Chocolate Ganache (Optional Top Layer):
  • 4 ounces German’s Sweet Chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Make the Cake Layers: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, and baking soda.
  4. In a small bowl, mix the buttermilk and vegetable oil.
  5. Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Stir the hot water or coffee into the batter until smooth. The batter will be thin.
  7. Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Make the Coconut Pecan Frosting: In a medium saucepan, combine the butter, brown sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture boils. Reduce heat to low and cook for 3 minutes, stirring constantly.
  10. Remove the pan from the heat. In a separate small bowl, lightly whisk the egg yolks. Slowly drizzle about half a cup of the hot sugar mixture into the egg yolks while whisking constantly to temper them.
  11. Pour the tempered egg yolks back into the saucepan with the remaining sugar mixture. Return to low heat and cook, stirring constantly, for about 2 minutes until the mixture thickens slightly. Do not boil after adding the yolks.
  12. Remove from heat. Stir in the vanilla extract, salt, coconut, and pecans. Let the frosting cool slightly until it thickens to a spreadable consistency.
  13. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread about one-third of the coconut pecan frosting evenly over the top. Place the second layer on top and spread with another third of the frosting. Top with the final layer.
  14. If using the optional ganache, heat the heavy cream until it just simmers. Pour the hot cream over the chopped German’s Sweet Chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth. Pour the ganache over the top center of the cake, allowing it to drip down the sides.
  15. Allow the cake to set before slicing and serving.

Notes

  • For the moistest cake, use hot brewed coffee instead of hot water; it deepens the chocolate flavor without making the cake taste like coffee.
  • If your coconut pecan frosting seems too runny after cooling, place the bowl in the refrigerator for 10-15 minutes, stirring every few minutes until it reaches a thick, spreadable texture.
  • This cake is best stored covered at room temperature for up to two days, or refrigerated for up to four days.

Nutrition

Find it online: https://www.purecookingjoy.com/german-chocolate-cake-recipe/

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