German Chocolate Cake with Coconut-Pecan Frosting
A tender cocoa-buttermilk layer cake under a glossy coconut-pecan frosting that gets a gentle tang from crème fraîche instead of the usual evaporated milk. The frosting is cooked just until it thickens, then cooled to a spreadable custard so it clings to the layers rather than sliding off. It's a big, generous cake — the kind you bring to a birthday and cut in tall slices.
A tender cocoa-buttermilk layer cake under a glossy coconut-pecan frosting that gets a gentle tang from crème fraîche instead of the usual evaporated milk. The frosting is cooked just until it thickens, then cooled to a spreadable custard so it clings to the layers rather than sliding off. It's a big, generous cake — the kind you bring to a birthday and cut in tall slices.
Ingredients
18 ingredients- Fat
- 35g
- Carbs
- 68g
- Protein
- 8g
Whole recipe (12 servings): 7320 kcal
- For the cake: 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/2 cup neutral oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee (or hot water)
- For the frosting: 1 cup crème fraîche
- 3/4 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 2 1/2 cups sweetened shredded coconut
- 1 1/2 cups pecan halves, toasted and roughly chopped
Method
9 steps- Heat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment, and grease the parchment.
- Whisk the flour, sugar, cocoa, baking soda, and salt in a large bowl, breaking up any cocoa lumps.
- In a second bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth. Pour the wet mixture into the dry and stir just until combined — the batter will be thick.
- Stir in the hot coffee in two additions; the batter will loosen and turn glossy. Divide evenly among the three pans (about 1 3/4 cups each) and bake 22–26 minutes, until a toothpick in the center comes out with a few moist crumbs.
- Cool the layers in the pans 10 minutes, then turn out onto a rack, peel off the parchment, and cool completely.
- For the frosting, whisk the crème fraîche, sugar, egg yolks, and salt in a saucepan. Cook over medium-low heat, stirring constantly with a spatula and scraping the corners, until the mixture thickens enough to coat the spatula and reads about 170°F (77°C), 6–9 minutes. Do not let it boil.
- Off the heat, stir in the butter, vanilla, coconut, and pecans. Scrape into a bowl and cool to room temperature, about 45 minutes, stirring occasionally; it will thicken to a spreadable consistency.
- Set one layer on a plate and spread with about 3/4 cup frosting. Repeat with the second layer, then top with the third. Spread the remaining frosting over the top, letting it mound slightly in the center and leaving the sides bare.
- Let the cake set at room temperature 30 minutes before slicing so the layers hold.
Recipe notes
Helpful tips
- Toast the pecans at 350°F for 8–10 minutes and cool before chopping for the best flavor.
- If the frosting seems loose, chill it 15 minutes rather than adding more sugar.
- Bare sides keep the cake from feeling cloying; the frosting is rich enough on its own.
Equipment
- Three 8-inch round cake pans
- Parchment paper
- Two large mixing bowls
- Whisk
- Spatula
- Saucepan
- Instant-read thermometer
- Wire cooling rack
- Offset spatula
Storage
Store covered at room temperature up to 1 day, or refrigerate up to 4 days; bring to room temperature before serving. Freeze unfrosted layers, wrapped, up to 2 months.
Additional tips
- The frosting contains raw egg yolks that are cooked to 170°F; use a thermometer and keep the heat low so the yolks don't scramble. Contains eggs, wheat, and tree nuts (pecans).
Recipe inspiration
Inspired by Whisk Takers
Estimated nutrition
Per serving: 610 calories
Fat: 35 g · Carbs: 68 g · Protein: 8 g
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