Ingredients
For the cake
- ▢½ cup all-purpose flour
- ▢¼ teaspoon baking soda
- ▢¼ teaspoon baking powder
- ▢¼ teaspoon salt
- ▢4 tablespoons butter -softened (room temperature)
- ▢6 tablespoons granulated sugar
- ▢3 tablespoons brown sugar -packed
- ▢1 large egg
- ▢½ tablespoon avocado oil or use vegetable or canola oil
- ▢½ tablespoon vanilla extract
- ▢3 tablespoons unsweetened cocoa powder
- ▢3 tablespoons hot coffee
- ▢¼ cup sour cream
For the frosting
- ▢2 tablespoons butter
- ▢¼ cup brown sugar -packed
- ▢1 large egg yolk
- ▢⅓ cup heavy cream
- ▢½ teaspoon vanilla extract
- ▢½ cup sweetened shredded coconut
- ▢¼ cup chopped pecans
Instructions
Make the cake
Begin by preheating your oven to 350 degrees F (177 degrees C).
Lightly grease a 5×7-inch baking dish and put it aside.
In a small bowl, sift the flour, baking soda, baking powder, and salt together. Keep this mixture aside for later use.
In a medium-sized bowl, use a hand mixer to cream the butter and sugars on medium speed for 2 minutes, until the mixture becomes light and fluffy.
Switch the mixer to low speed and first add the egg, followed by the oil and vanilla, beating them until they are well incorporated.
In another small bowl, whisk the cocoa powder with hot coffee until you get a smooth mixture.
On low speed, gradually mix the chocolate-coffee mixture into the batter.
Continue with the mixer on low, slowly add half of the flour mixture, then blend in the sour cream. Follow this by adding the remaining flour mixture, mixing until just combined.
Transfer the batter to the prepared baking dish.
Pro Tip: Place the baking dish on a rimmed baking sheet to catch any possible spills.
Bake for 40-45 minutes, or until a toothpick or a sharp knife inserted into the center of the cake comes out clean.
Make the frosting
While the cake cools, start preparing the frosting. Melt butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves.
Add the egg yolk and cream, constantly stirring until the mixture reaches a gentle boil. Continue whisking for about 5 minutes until the mixture thickens.
Pro Tip: If you see egg pieces in the frosting, stir vigorously until they dissolve.
Remove from heat, then stir in vanilla, toasted pecans, and coconut. Allow the frosting to cool completely; it will thicken further as it cools.
Once the cake and frosting have cooled, evenly spread the coconut pecan filling over the top of the cake. You can garnish with extra toasted pecans and coconut if you like.
Notes
Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your German Chocolate Cake comes out perfectly every time. This cake comes together quickly so it’s a good idea to fully understand the recipe and have everything ready before beginning.
Room Temperature Ingredients: Ensure ingredients like eggs and butter are at room temperature for better mixing.
Don’t Overmix: Mix the batter just until ingredients are combined to keep the cake tender.
Properly Measure Flour: Spoon flour into a measuring cup and level off with a knife for accuracy.
Frosting Consistency: Cook the frosting until it thickens to ensure it spreads well and sets on the cake.
Nutrition
Serving: 1serving, Calories: 607kcal, Carbohydrates: 60g, Protein: 7g, Fat: 44g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 168mg, Sodium: 413mg, Potassium: 259mg, Fiber: 4g, Sugar: 42g, Vitamin A: 1038IU, Vitamin C: 1mg, Calcium: 94mg, Iron: 2mg
