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Rich chocolate cake with creamy filling on vintage white plate.

German Chocolate Cake

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 45 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 577 kcal

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 cup hot water
  • 3/4 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sweetened shredded coconut
  • 3/4 cup chopped pecans

Instructions
 

  • Preheat your oven to 375°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
    Eggs, butter, vanilla, and baking ingredients ready for cake baking process.
  • In a large mixing bowl, whisk together the flour, sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
    Butter, sugar, cocoa powder, flour, vanilla extract, and baking ingredients in a white bowl for baking recipes.
  • Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
    Flour, eggs, and ingredients for chocolate cake batter preparation.
  • Carefully stir in the hot water until the batter is smooth. The batter will be thin.
    Rich chocolate cake batter being mixed in a large bowl with a whisk.
  • Divide the batter evenly between the prepared pans. Bake for 25-32 minutes, or until a toothpick inserted into the center comes out clean.
    Rich chocolate cake batter in metal bowls for baking desserts.
  • Allow the cakes to cool in the pans for about 10 minutes, then remove them to wire racks to cool completely.
  • In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla extract.
  • Cook over medium heat, stirring constantly, until thickened and golden brown, about 12 minutes.
  • Remove from heat and stir in shredded coconut and chopped pecans. Allow the frosting to cool completely.
    Creamy coconut and chopped pecans being mixed into batter with a hand whisk in a stainless steel bowl.
  • Place one cake layer on a serving plate. Spread about half of the frosting on top. Repeat with the second cake.
    Chocolate cake with caramel filling being spread between layers.
  • Slice and serve.
    Butter cake with pecans and caramel frosting.

Nutrition

Calories: 577kcalCarbohydrates: 76gProtein: 7gFat: 30gSaturated Fat: 12gSodium: 315mgFiber: 4g
Keyword German Chocolate Cake
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