Best German Chocolate Cake
A delightful layered German chocolate cake filled with rich coconut-pecan frosting and topped with creamy chocolate buttercream, perfect for any gathering or cozy night in.
Ingredients
Cake Ingredients
- 4 oz Baker’s German sweet chocolate, chopped Adds sweetness and rich chocolate flavor
- 3/4 cup hot tap water Helps melt the chocolate, adding moisture
- 1 ¾ cups all-purpose flour Provides structure
- 1/2 cup unsweetened cocoa powder Enhances chocolate flavor
- 2 teaspoons baking soda Helps the cake rise
- 1 teaspoon baking powder Adds to the leavening
- 2 teaspoons Postum or espresso powder (optional) Intensifies chocolate flavor
- 1 2/3 cups granulated sugar Sweetens the batter
- 1 teaspoon salt Balances the sweetness
- 1 cup buttermilk at room temperature Adds moisture and tang
- 1/2 cup full fat sour cream, at room temperature Contributes to a tender crumb
- 1/2 cup vegetable oil Keeps the cake moist
- 2 large eggs, at room temperature Bind the ingredients together
- 2 teaspoons pure vanilla extract Adds flavor depth
Frosting Ingredients
- 2 3/4 cups sweetened shredded coconut Provides texture and sweetness
- 1 1/2 cups pecans (whole) Adds nutty crunch
- 3/4 cup unsalted butter, cubed For richness
- 1 1/2 cups light brown sugar, packed Adds moisture and flavor
- 6 large egg yolks Enriches the frosting
- 12 oz can evaporated milk Creates a creamy frosting consistency
- 1/8 tsp salt Enhances flavors
- 1 teaspoon pure vanilla extract (for frosting) Further adds flavor
Buttercream Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature For buttercream; ensures smooth texture
- 16 oz bag powdered sugar Sweetens the buttercream
- 1/2 cup unsweetened cocoa powder (for buttercream) Intensifies chocolate flavor
- 1/4 tsp salt (for buttercream) Balances sweetness
- 1/3 cup heavy cream Contributes to creamy texture
- 2 teaspoons pure vanilla extract (for buttercream) Adds flavor
Instructions
Preparation
- Preheat your oven and prepare your cake pans by greasing them.
- In a mixing bowl, combine chopped German sweet chocolate with hot tap water. Stir until fully melted.
- Mix together flour, cocoa powder, baking soda, baking powder, salt, and optional espresso powder in another bowl.
- In a large bowl, beat granulated sugar and vegetable oil until combined, then add eggs one at a time.
- Add buttermilk and sour cream to the mixture and combine.
- Gradually add dry ingredients into wet mixture, mixing until just combined.
- Fold in melted chocolate mixture and vanilla extract.
- Pour the batter into prepared pans and smooth the tops.
Baking
- Bake the cakes until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans before transferring to a cooling rack.
Frosting Preparation
- In a saucepan, combine cubed unsalted butter, light brown sugar, evaporated milk, and salt. Cook over medium heat until well combined.
- Remove from heat and add egg yolks; mix well.
- Return to low heat and stir constantly until frosting thickens slightly.
- Allow frosting mixture to cool before folding in sweetened shredded coconut and pecans.
Buttercream Preparation
- Beat room-temperature unsalted butter until creamy. Gradually add powdered sugar, cocoa powder, salt, and heavy cream.
- Add vanilla extract and mix until combined.
Assembly
- Layer the cake by spreading a layer of coconut-pecan frosting between the cake layers.
- Frost the cake with chocolate buttercream and decorate as desired.
- Serve slices and enjoy!
Notes
For best results, ensure all ingredients are at room temperature and do not overmix the batter. Allow cakes to cool completely before frosting to prevent melting.