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Upgraded German Chocolate Cake
Rich chocolate cake layered with creamy coconut-pecan frosting—a decadent take on a classic with impressive homemade results.
★★★★☆
(259 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time45 min
Bake time35 min
Total time5 hr 30 min
Makes10
Ingredients
1
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
2
3/4 cup (62g) unsweetened natural cocoa powder
3
1 and 3/4 cups (350g) granulated sugar
4
2 teaspoons baking soda
5
1 teaspoon baking powder
6
1 teaspoon salt
7
2 teaspoons espresso powder (optional)*
8
1/2 cup (120ml) canola or vegetable oil
9
2 large eggs, at room temperature
10
3/4 cup (180g) full fat sour cream, at room temperature
11
1/2 cup (120ml) buttermilk, at room temperature*
12
2 teaspoons pure vanilla extract
13
1/2 cup (120ml) hot water or coffee*
14
1/2 cup (8 Tbsp; 113g) unsalted butter
15
1 cup (200g) packed light or dark brown sugar
16
3 large egg yolks
17
1 can (12 ounces; 354ml) evaporated milk
18
1 teaspoon pure vanilla extract
19
2 cups sweetened shredded coconut
20
1 cup (125g) chopped pecans
21
use this chocolate buttercream for a naked-style cake
22
use this chocolate buttercream for frosting the top and sides
23
optional for garnish: extra toasted pecans and sweetened shredded coconut
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