Layers of moist chocolate cake and sweet caramelized coconut-pecan filling. This cake is a classic for a reason!
Satisfy your sweet tooth with this easy-to-make recipe for Buttermilk German Chocolate Cake.
1. Info for Buttermilk German Chocolate Cake
- Cook Time: 2 Hr 0 Min
- Total Time: 2 Hr 0 Min
- Servings: 10
- Calories: 716.92 kcal
2. Ingredients for Buttermilk German Chocolate Cake
- Nonstick cooking spray
- 1 3/4 cup granulated sugar
- 1/2 cup canola oil
- 2 eggs
- 3/4 cup brewed coffee
- 3/4 cup buttermilk
- 1/4 cup sour cream
- 1 tsp. vanilla extract (for cake)
- 2 cup all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt (scant, for cake)
- 1/2 cup unsalted butter
- 1 cup light brown sugar (firmly packed)
- 14 Tbsp. half-and-half
- 4 egg yolks
- 1 1/2 tsp. vanilla extract (for frosting)
- 1/4 tsp. salt (for frosting)
- 1 dash cinnamon
- 1 1/4 cup shredded coconut
- 1 cup finely chopped pecans
Preheat the oven to 350°F.
Spray two 8- or 9-inch round cake pans liberally with nonstick cooking spray. Set aside.
Place the granulated sugar, canola oil, eggs, coffee, buttermilk, sour cream, and vanilla in a large mixing bowl. Whisk until combined and smooth.
Sift the flour, cocoa powder, baking soda, and salt into the bowl. Whisk until the ingredients come together in a smooth batter.
Divide the batter evenly between the prepared cake pans.
Bake the cakes on middle rack of oven until a toothpick inserted in the centers comes out clean, 28-33 minutes.
Check to see that cakes are done. Remove from oven or add time as needed.
Allow cakes to cool in pans for 15-20 minutes.
To release each cake, run a knife between cake and pan. Turn each cake onto a cooling rack. Allow to cool for 1-2 hours before frosting and serving. While the cakes cool, prepare the coconut-pecan frosting.
Melt the butter in a medium saucepan over medium heat. Add the brown sugar, half-and-half, and egg yolks, and whisk until the mixture is thoroughly combined. Bring to a low boil. Whisk steadily until the mixture thickens and coats the back of a spoon, about 5 minutes.
Remove pan from the heat. Stir in the vanilla, salt, cinnamon, coconut, and chopped pecans. Transfer the frosting to a large mixing bowl. Refrigerate the frosting until it is cooled and thickened to a spreadable consistency, 30 minutes to 1 hour.
To assemble, spread a thick layer of coconut-pecan frosting over one layer of the cooled cake. Place the second cake layer on top, and spread with another thick layer of frosting. Frost the sides of the cake, if desired, or leave bare. Refrigerate until ready to serve.