3 Layer German Chocolate Cake Recipe From Scratch

March 19, 2023 Post a Comment

Description

German Chocolate Cake is a classic dessert that has been around for decades. It has a rich, chocolaty flavor that makes it a favorite among chocolate lovers. The traditional version of this cake is made with three layers of moist chocolate cake, filled and topped with a sweet coconut-pecan frosting. It is the perfect dessert to serve at a celebration or special occasion. This homemade German Chocolate Cake recipe from scratch is so delicious and easy to make. It will become a family favorite!

Ingredients

For the cake:

1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup strong brewed coffee

For the filling and frosting:

1 cup (2 sticks) unsalted butter
4 large egg yolks
1 can (12 ounces) evaporated milk
1 1/2 cups granulated sugar
3/4 cup packed light brown sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 1/2 cups sweetened flaked coconut
1 1/3 cups chopped toasted pecans

Instructions

To make the cake:

Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans. Line the bottom of each pan with parchment paper and set aside.
In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, one at a time, whisking until fully incorporated. Add the vanilla extract and whisk until combined.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and whisk until just combined. Add the buttermilk and coffee and whisk until fully incorporated.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 15 minutes, then turn out onto a cooling rack and let cool completely.

To make the filling and frosting:

In a medium saucepan, melt the butter over medium heat. Add the egg yolks and whisk until combined. Add the evaporated milk, sugars, and salt and whisk until combined. Cook, stirring constantly, until the mixture comes to a low boil. Reduce the heat to low and let simmer for about 10 minutes, stirring occasionally, until the mixture thickens. Remove from the heat and stir in the vanilla extract, coconut, and pecans.
Let the mixture cool for 10 minutes, stirring occasionally, until it has thickened enough to spread. To assemble the cake, place one layer of cake on a cake stand or plate. Spread about 1/3 of the filling over the top. Place the second layer of cake on top and spread with another 1/3 of the filling. Place the final layer of cake on top and spread the remaining filling over the top and sides of the cake.

Notes

The cake layers can be made in advance and stored in an airtight container at room temperature for up to 3 days. The filling and frosting can also be made in advance and stored in the refrigerator for up to 3 days. Let come to room temperature before assembling the cake.