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A whole two-layer German chocolate cake with coconut pecan topping and chocolate-frosted sides

German Chocolate Cake

A homemade two-layer German chocolate cake with cooked coconut pecan frosting between the layers and on top. Chocolate frosting for the sides is optional. Allow extra time for the layers and filling to cool completely.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 Slices

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Large mixing bowl
  • Whisk or electric mixer
  • Saucepan
  • Wire cooling racks
  • Spatula
  • Cake plate or stand

Ingredients
  

Chocolate cake layers

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or hot water

Coconut pecan frosting

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

Optional chocolate frosting for the sides

  • 1/2 cup unsalted butter softened
  • 2 1/2 cups powdered sugar
  • 1/3 cup cocoa powder
  • 3-4 tablespoons milk add gradually, as needed
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • Add the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt to a large mixing bowl. Whisk until everything is evenly distributed.
  • Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat or whisk until the batter is smooth and no dry streaks remain.
  • Gradually pour in the hot coffee or hot water while mixing gently. The finished batter will be fairly thin, which is normal.
    Smooth chocolate cake batter after hot coffee or hot water has been mixed in
  • Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
    Chocolate cake batter divided evenly between two parchment-lined round pans
  • Leave the cakes in their pans for about 10 minutes. Carefully turn them onto wire racks and allow them to cool completely before frosting.
    Two baked chocolate cake layers cooling on a wire rack before frosting
  • Combine the evaporated milk, granulated sugar, egg yolks, and butter in a saucepan over medium heat. Cook for 10 to 12 minutes, stirring constantly, until the mixture becomes noticeably thick.
    Evaporated milk, sugar, egg yolks, and butter cooked into a thick frosting base
  • Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Set the frosting aside until completely cooled and thick enough to spread.
    Thick coconut pecan frosting cooled until spreadable
  • Beat the softened butter until creamy, then gradually mix in the powdered sugar and cocoa powder. Add the vanilla and enough milk to create a smooth, spreadable frosting.
    Smooth cocoa buttercream made for the optional chocolate-frosted sides
  • Place the first chocolate cake layer on a cake plate or serving stand. Spread approximately half of the coconut pecan frosting evenly over the top.
    Coconut pecan frosting spread over the first chocolate cake layer
  • Carefully position the remaining cake layer over the first. Spread the rest of the coconut pecan frosting generously across the top.
  • Spread or pipe the optional chocolate frosting around the sides of the cake. Leave the coconut pecan topping visible for the traditional German Chocolate Cake appearance.
    A whole two-layer German chocolate cake with coconut pecan topping and chocolate-frosted sides
  • Allow the assembled cake to settle briefly before slicing. Cut into wedges and serve at room temperature or slightly chilled.
    An intact slice showing two chocolate cake layers and coconut pecan filling

Notes

The 30-minute prep and 45-minute cooking times are estimates. The 75-minute total excludes cooling; allow the cake layers and coconut pecan frosting to cool completely before assembling.
The batter becomes fairly thin after adding the hot coffee or hot water. Use 1 cup of either liquid, not both.
The chocolate frosting is optional and goes around the sides. Keep the coconut pecan frosting between the layers and across the top. The butter in the optional frosting is a separate portion from the butter in the cooked filling.