German Chocolate Layer Cake
A simplified two-layer German chocolate cake with a quick coconut-pecan topping. Rich chocolate layers meet the signature caramel-coconut frosting in under an hour.
- Total time
- 50 min
- Servings
- 8
- Calories
- 512
- Protein
- 7g
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1.5 cups sugar
- 3 large eggs
- ½ cup butter, softened
- 1 cup whole milk
- 2 cups sweetened shredded coconut and chopped pecans (combined)
- ⅓ cup butter
- ¾ cup brown sugar
- ½ cup heavy cream
Instructions
- 1
Preheat oven to 350°F. Grease two 8-inch round cake pans and line bottoms with parchment.
- 2
Whisk together flour, cocoa powder, sugar, baking soda, and salt in a large bowl.
- 3
Beat butter and eggs together until pale, about 2 minutes. Alternate adding flour mixture and milk in thirds, beating well after each addition.
- 4
Divide batter evenly between pans. Bake 25–30 minutes until a toothpick inserted in the center comes out clean.
- 5
Cool cakes in pans 10 minutes, then turn out onto wire racks to cool completely.
- 6
Melt butter in a saucepan over medium heat. Stir in brown sugar and cream until combined.
- 7
Add coconut and pecan mixture. Stir until the texture turns thick and spreadable, about 2 minutes. Let cool 5 minutes.
- 8
Place one cake layer on a plate. Spread half the topping evenly over it.
- 9
Top with second cake layer and spread remaining topping over top and sides.
Tools you’ll need
- two 8-inch round cake pans
- parchment paper
- electric mixer or whisk
- large mixing bowl
- medium saucepan
- wooden spoon
- wire cooling racks
- toothpick
- offset spatula or butter knife
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