German Chocolate Cake
Layers of tender chocolate buttermilk cake meet a rich coconut-pecan custard filling and smooth chocolate buttercream in this classic American layer cake.
Equipment
- 8 or 9-inch round baking pans
- Parchment Paper
- Saucepan
- Stand mixer or handheld mixer
- Offset spatula
Ingredients
Cake
- 2 cups granulated sugar (400 g)
- 1 3/4 cups all-purpose flour (210 g)
- 3/4 cup unsweetened cocoa powder (75 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1 1/2 teaspoons baking soda (7.5 g)
- 1 teaspoon salt (5 g)
- 2 large eggs
- 1 cup buttermilk (240 ml)
- 1/2 cup oil (vegetable or canola oil) (120 ml)
- 2 teaspoons vanilla extract (10 ml)
- 1 cup boiling water (240 ml)
German Chocolate Frosting
- 1/2 cup light brown sugar (100 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup butter (115 g)
- 3 large egg yolks
- 3/4 cup evaporated milk (180 ml)
- 1 Tablespoon vanilla extract (15 ml)
- 1 cup chopped pecans (120 g)
- 1 cup shredded sweetened coconut (80 g)
Chocolate Buttercream Frosting
- 1/2 cup butter (115 g)
- 2/3 cup unsweetened cocoa powder (65 g)
- 3 cups powdered sugar (360 g)
- 1/3 cup evaporated milk (80 ml)
- 1 teaspoon vanilla extract (5 ml)
Instructions
Cake
- Heat the oven to 375°F, then grease two 8 or 9-inch round pans and cover each bottom with parchment paper. Preparing the pans before mixing helps the batter go straight into the oven without losing its lift.
- Whisk the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. The mixture should look evenly dark with no visible pockets of cocoa or leavening.
- In a separate bowl, blend the eggs, buttermilk, oil, and vanilla until smooth. The wet mixture should be uniform before it meets the flour mixture.
- Add the wet mixture to the dry ingredients and stir just until combined, then carefully mix in the boiling water. The batter will be thin and fluid, which is expected for these tender cake layers.
- Divide the batter between the prepared pans and bake until a toothpick inserted in the centers comes out clean. The tops should spring back lightly when touched near the center.
German Chocolate Frosting
- Place the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan over medium heat. Stir as the butter melts and bring the mixture to a gentle, low boil rather than a hard bubble.
- Keep stirring until the custard thickens, then take the pan off the heat and stir in the vanilla, pecans, and coconut. The filling should look glossy and thick enough to cling to a spoon.
- Cool the coconut-pecan frosting completely before using it between the cake rounds. Cool filling becomes thicker and is much less likely to press out from the layers.
Chocolate Buttercream Frosting
- Melt the butter and stir in the cocoa powder until the mixture is smooth. The cocoa should look fully moistened with no dry streaks.
- Beat in the powdered sugar and evaporated milk gradually until the frosting spreads easily. It should hold soft swirls while remaining smooth enough for an offset spatula.
- Adjust the consistency with a little more evaporated milk to loosen it or more powdered sugar to firm it, then mix in the vanilla. The finished buttercream should stay on the spatula without feeling stiff or crumbly.
Cake Assembly
- Set one cooled cake round on a serving stand, spread a thin layer of chocolate buttercream over the top, and add half the coconut frosting while leaving a 1/2-inch border. The uncovered edge gives the filling space when the second layer goes on.
- Place the second cake round over the filling, frost the outside with chocolate buttercream, and finish the top with the remaining coconut frosting. Keep the cake level as you work so the top layer stays centered.
Notes
Custard doneness: Cook the coconut-pecan filling over medium heat while stirring constantly until it coats the back of a spoon and leaves a clear path when you draw a finger through it. Let it cool completely so it sets firmly before spreading.
Assembly tip: To prevent the layers from sliding, ensure the cake rounds are fully cooled or slightly chilled. Pipe a perimeter ring of chocolate buttercream around the edge of the first layer to act as a dam before spooning in the custard.
Storage: Because the filling contains cooked egg yolks and evaporated milk, keep the assembled cake covered and refrigerated. Allow slices to rest briefly at room temperature prior to serving for a softer crumb and gooey texture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.