German Chocolate Cake Rich Pecan Frosting
Bake the ultimate German Chocolate Cake with a moist chocolate base and a rich pecan-coconut frosting. A classic dessert perfect for any celebration.
Equipment
- stand mixer
- paddle attachment
- whisk
- mixing bowl
- oven
- 9-inch round cake pans
- parchment paper
- wire rack
- medium saucepan
- wooden skewer
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1 cup strong brewed coffee hot
Frosting Ingredients
- 1 cup unsalted butter softened
- 1 12-ounce can evaporated milk
- 1 1/2 cups granulated sugar
- 4 large egg yolks lightly beaten
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cup chopped pecans
- 2 cup sweetened flaked coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper circles.
- In the bowl of a stand mixer fitted with a paddle attachment, whisk together the flour, 1 3/4 cups sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, oil, eggs, and 1 teaspoon vanilla; beat on medium speed for 2 minutes until the batter is smooth and well combined.
- Carefully pour the hot coffee into the batter and mix on low speed until just combined; the batter will be thin. Divide the batter evenly between the two prepared pans.
- Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
- While the cakes cool, make the frosting. In a medium saucepan over medium heat, combine the butter, evaporated milk, 1 1/2 cups sugar, and egg yolks. Cook, stirring constantly, for about 12 minutes, until the mixture has thickened enough to coat the back of a spoon.
- Remove the frosting from the heat and stir in the 1 1/2 teaspoons vanilla, chopped pecans, and flaked coconut. Continue to stir for another 5-7 minutes as it cools and thickens to a spreadable consistency.
- Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of the pecan-coconut frosting over the top. Place the second cake layer on top and frost only the top of the cake with the remaining frosting, leaving the sides exposed.
Notes
Let cakes cool completely before frosting to prevent melting. Frosting thickens as it cools.