Description
A rich homemade German Chocolate Cake made entirely from scratch—no box mix. Deep chocolate layers with a golden coconut-pecan frosting.
Ingredients
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
4 oz unsweetened baking chocolate (melted)
1½ tsp baking soda
1 tsp baking powder
½ tsp salt
2 cups granulated sugar
½ cup unsalted butter, softened
½ cup vegetable oil
3 large eggs
1 cup buttermilk or sour cream
1 tsp vanilla extract
1 cup hot coffee or water
For the Frosting:
½ cup unsalted butter
1 cup brown sugar
1 cup evaporated milk
3 large egg yolks
1½ cups shredded sweetened coconut
1 cup chopped pecans
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line 2 or 3 round cake pans.
2. Sift flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
3. Beat sugar, butter, oil, eggs, vanilla, and buttermilk until smooth.
4. Add dry ingredients to wet; mix until just combined.
5. Fold in melted chocolate and hot coffee until smooth.
6. Divide batter into pans and bake 30–35 minutes.
7. Cool layers completely before frosting.
8. For frosting: In saucepan, heat butter, brown sugar, evaporated milk.
9. Whisk constantly until sugar dissolves and mixture thickens.
10. Temper in egg yolks, cook until glossy and thick.
11. Stir in vanilla, coconut, and pecans. Let cool.
12. Layer frosting between cake rounds and top generously.
Notes
Use toasted pecans for added flavor.
Refrigerate leftovers in an airtight container for up to 5 days.
Let frosting cool before spreading to avoid dripping.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 45g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: german chocolate cake, from scratch, coconut pecan frosting