Upgraded German Chocolate Cake
Ingredients
- 1 and 3/4 cups all-purpose flour
219g
- 3/4 cup unsweetened natural cocoa powder
62g
- 1 and 3/4 cups granulated sugar
350g
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder*
optional
- 1/2 cup canola or vegetable oil
120ml
- 2 large eggs
at room temperature
- 3/4 cup full fat sour cream
at room temperature, 180g
- 1/2 cup buttermilk
at room temperature*, 120ml
- 2 teaspoons pure vanilla extract
- 1/2 cup hot water or coffee*
120ml
- 1/2 cup unsalted butter
8 Tbsp; 113g
- 1 cup packed light or dark brown sugar
200g
- 3 large egg yolks
- 1 can evaporated milk
8 ounces; 240ml
- 1 teaspoon pure vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
125g
- use this chocolate buttercream for a naked-style cake
- use this chocolate buttercream for frosting the top and sides
- optional for garnish: extra toasted pecans and sweetened shredded coconut
Directions
- 1
Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- 2
Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
- 3
Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
- 4
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- 5
As the cakes cool, prepare the coconut pecan filling so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools.
- 6
Assemble and frost: First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with 1/2 of the coconut pecan filling (half is about 1 and 1/4 cups). Top with 2nd layer and evenly cover the top with remaining coconut pecan filling. Top with the third cake layer. Spread the chocolate buttercream into a thick layer on top. Garnish with extra toasted pecans and coconut, if desired. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.
- 7
Cover leftover cake tightly and store in the refrigerator for 5 days.
Upgraded German Chocolate Cake
Similar Recipes
Ratings & Reviews
Based on 252 ratings
Rating Breakdown
About this Recipe
Ready to bake a cake that truly stands out? This Upgraded German Chocolate Cake takes the beloved classic to new heights, delivering a depth of flavor and luscious texture that will impress every time. You'll love how the familiar rich chocolate and coconut-pecan combination gets an elegant boost.
What makes this recipe special is the thoughtful blend of ingredients designed for an exceptionally moist and flavorful chocolate cake. The inclusion of full-fat sour cream and buttermilk contributes to an incredibly tender crumb, while a mix of oil and butter ensures both richness and a delicate texture. Adding optional espresso powder deepens the chocolate notes, creating a more sophisticated flavor profile than a standard German chocolate cake.
Expect a deeply chocolatey cake with a surprisingly light yet moist crumb, perfectly complemented by the iconic, gooey coconut-pecan frosting. The chocolate cake itself is rich, thanks to unsweetened natural cocoa powder, and the frosting provides a delightful contrast of sweetness and texture with its generous amounts of sweetened shredded coconut and chopped pecans. Each bite offers a harmonious balance of sweet, rich, and nutty flavors.
Feel free to customize this decadent dessert to your preference. The espresso powder is optional, but it truly enhances the chocolate flavor without making it coffee-like. You can also choose between hot water or hot coffee for the cake batter, depending on how intense you want the chocolate to be. For frosting, the recipe suggests a separate chocolate buttercream if you prefer a 'naked-style' cake or desire extra coverage for the top and sides. Don't forget extra toasted pecans and sweetened shredded coconut for garnish to make it truly spectacular.
This Upgraded German Chocolate Cake is perfect for special celebrations, holiday gatherings, or any occasion when you want to serve a truly memorable dessert. It’s a showstopper that promises a delightful finish to any meal.