German Chocolate Cake

This German Chocolate Cake has two moist chocolate cake layers with a general amount of coconut pecan frosting and chocolate frosting sandwiched in the middle and on top!

Prep Time30

Cook Time28

Servings: slices

Author: Miranda Couse

Ingredients

Chocolate Cake

1 ¾ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
¾ cup light brown sugar packed
3 large eggs
½ cup vegetable oil
⅓ cup full-fat sour cream
1 teaspoon vanilla extract
¾ cup unsweetened cocoa powder
¾ cup whole milk
½ cup boiling water

Coconut Frosting

1 cup granulated sugar
½ cup light brown sugar packed
¾ cup butter room temperature
3 large egg yolks
1 ¼ cup evaporated milk
1 ½ cup shredded sweetened coconut
1 cup chopped pecans

Chocolate Frosting

½ cup butter room temperature
¾ cup unsweetened cocoa powder
3 cups powdered sugar
⅓ cup whole milk
1 teaspoon vanilla extract

Instructions

Chocolate Cake

Preheat the oven to 350 degrees F. Grease two 9-inch round baking pans with nonstick cooking spray. Line the bottom of each pan with parchment paper.
In a large mixing bowl, add the 1 ¾ cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ¼ teaspoon salt. Whisk until the ingredients are combined. Set aside.
In a separate bowl, add the 1 cup granulated sugar, ¾ cup light brown sugar, and 3 large eggs. Beat with a hand mixer on medium speed until combined.
Add the ½ cup vegetable oil, ⅓ cup full-fat sour cream, and 1 teaspoon vanilla extract to the egg/sugar mixture. Mix until all ingredients are blended.
Add the ¾ cup unsweetened cocoa powder and beat until incorporated.
Alternate adding the dry ingredients and ¾ cup whole milk to the cocoa powder mixture starting and ending with the flour. Beat each addition until combined before adding the next. As soon as the flour is combined, stop mixing.
Once all flour and milk are mixed in the batter, add in ½ cup boiling water and mix until well combined.
Divide the cake mixture evenly into the two prepared baking pans.
Place in the preheated oven and bake for 25 to 28 minutes or until the cake starts to pull away from the sides of the pan and when inserting a toothpick it comes out clean or with moist crumbs.
Cool the cake in the pan for 10-12 minutes.
Remove the cake from the pan and place it on a cooling rack. Cool completely.
While the cake is cooling off, make the coconut frosting.

Coconut Frosting

In a saucepan, add the 1 cup granulated sugar, ½ cup light brown sugar, ¾ cup butter, 3 large egg yolks, and 1 ¼ cup evaporated milk. Place the saucepan over medium heat and mix well. Continue to stir occasionally until the butter is melted and all ingredients are combined.
Let the mixture boil for 2-3 minutes until it thickens. Continue stirring while it’s boiling.
Remove from the heat and add in the 1 ½ cup shredded sweetened coconut and the 1 cup chopped pecans. Stir until evenly distributed.
Pour the frosting into a large bowl. Cool completely before adding to the cake.

Chocolate Frosting

In a large mixing bowl, add the ½ cup butter and ¾ cup unsweetened cocoa powder. Beat with the hand mixer on medium speed until creamed.
Add the 3 cups powdered sugar, ⅓ cup whole milk, 1 teaspoon vanilla extract. Beat on low speed until the powdered sugar is almost completely incorporated. Turn the mixer to medium speed and beat until light and fluffy, about 1 minute.
Place the frosting in a large storage bag with a corner cut off or disposable piping bag fitted with a large round tip.

Assembling the Cake

Place one of the cooled cakes on a cake plate.
Spread about 1 cup of the frosting evenly on top of the cake. Pipe extra chocolate frosting around the edge to form a dam for the coconut frosting.
Add approximately 1 cup of coconut frosting. Spread evenly to the chocolate frosting dam.
Place the second cake layer on top. Gently press down.
Frost the sides and top of the cake with chocolate frosting.
Add 1 cup of coconut frosting on top.
Place a cover on your cake plate and store in the fridge.

Notes

Storage: Store in the fridge in a cake container for up to 5 days.

Nutrition