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German Chocolate Cake with Pecan Coconut Frosting and Chocolate Buttercream Recipe

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4.3 from 11 reviews

  • Author: Sara
  • Total Time: 2 hours 8 minutes
  • Yield: 12 servings

Description

A classic German Chocolate Cake featuring moist chocolate layers made with German baking chocolate and a luscious coconut-pecan frosting, complemented by a rich chocolate buttercream for a perfect balance of flavors and textures. This cake is ideal for special occasions and celebrations, delivering a decadent yet approachable dessert experience.

Ingredients

Cake

  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons baking soda
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 4 ounces German baking chocolate (chopped and melted)
  • 1 cup boiling water

Pecan Coconut Frosting

  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter (3 tablespoons)
  • 3 large egg yolks
  • 3/4 cup evaporated milk
  • 1 tablespoon vanilla extract
  • 1 1/4 cups toasted sweetened coconut flakes
  • 1 1/4 cups toasted chopped pecans

Chocolate Buttercream Frosting

  • 1 cup unsalted butter (softened)
  • 1 cup semi-sweet chocolate chips (melted and cooled)
  • 4 1/3 cups powdered sugar (about 1.25 lbs)
  • 1 tablespoon vanilla extract
  • 2 tablespoons milk (plus more as needed)

Garnish

  • Pecan halves (optional)

Instructions

  1. Prepare Cake Pans: Preheat the oven to 375°F. Lightly coat two 9-inch cake pans with baking spray, then line each with parchment paper circles. Spray the paper to prevent sticking, and set pans aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk granulated sugar, light brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth. Add melted German baking chocolate and whisk until fully incorporated and smooth.
  4. Mix Batter: Pour wet ingredients into dry ingredients and whisk gently to combine, ensuring no lumps remain. Slowly whisk in boiling water until smooth and well combined.
  5. Bake Cakes: Divide batter evenly between prepared pans. Bake for 23-28 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in pans on a wire rack.
  6. Make Pecan Coconut Frosting: While cakes cool, combine light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a medium saucepan. Whisk to combine, then cook over medium heat, whisking constantly, until mixture reaches a low boil. Continue whisking for about 1 minute until thickened. Remove from heat and stir in vanilla extract, toasted coconut flakes, and toasted pecans. Allow to cool to room temperature in the pan.
  7. Prepare Chocolate Buttercream: In a large bowl, beat softened butter and melted cooled semi-sweet chocolate until smooth using a hand or stand mixer. Gradually add powdered sugar and beat until fully incorporated. Add vanilla extract and 2 tablespoons milk, then beat on medium-high speed for 3 minutes until light and fluffy. If frosting is too thick, add additional milk as needed.
  8. Assemble Cake: Remove cooled cakes from pans. If tops are uneven, trim to make flat. Place one cake layer bottom-side down on serving plate or cake stand. Spread a thin layer of chocolate buttercream on top, then evenly spread half of the pecan coconut frosting over it, leaving a ½-inch border around the edges.
  9. Add Second Layer: Place second cake layer top-side down onto frosting to create a flat top. Spread a thin layer of chocolate buttercream over the top and sides of the cake. Spoon remaining pecan coconut frosting on top, keeping a ½-inch border around edges.
  10. Decorate Cake: Pipe the remaining chocolate buttercream around the top edge of the cake using a star tip (like 1M). Garnish with pecan halves as desired. Chill the cake before slicing for best texture. Serve at room temperature.

Notes

  • Use buttermilk or make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit for 5 minutes.
  • Toast coconut flakes and chopped pecans in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
  • German baking chocolate is a key ingredient giving authentic flavor—substituting with unsweetened or semi-sweet chocolate may alter taste and texture.
  • Chill cake before slicing to get clean slices and bring to room temperature before serving for best flavor.
  • Prep Time: 40 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/german-chocolate-cake-with-pecan-coconut-frosting-and-chocolate-buttercream-recipe/