German Chocolate Cake Recipe

Preheat oven to 350°F (175°C). Grease a 13x18-inch rimmed baking sheet (jelly-roll pan) and line with parchment, leaving an overhang for easy removal.

In a large bowl, whisk together flour, 2 cups granulated sugar, cocoa powder, baking powder, baking soda, and 1 tsp salt until evenly combined.

In a separate bowl, whisk eggs, buttermilk, vegetable oil and 2 tsp vanilla until smooth.

Add wet ingredients to dry and stir until just combined. Slowly pour in hot brewed coffee and stir until batter is smooth and slightly thin; do not overmix.

Pour batter into prepared sheet pan and spread to an even layer with an offset spatula.

Bake on the center rack for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and allow to cool in pan on a wire rack for 15 minutes.

While cake is warm, using a fork or skewer, poke holes across the surface every 1–2 inches to help topping adhere (optional but recommended).

In a medium heavy-bottomed saucepan, combine 1 cup evaporated milk, 1 cup granulated sugar, 3 egg yolks (lightly whisked), and 1/2 cup butter cut into pieces.

Cook over medium-low heat, stirring constantly with a heatproof spatula, until mixture thickens and reaches a custard-like consistency, about 10–12 minutes. It should coat the back of a spoon. Do not boil vigorously to avoid scrambling yolks.

Remove from heat and stir in 1 tsp vanilla. Let cool 3–5 minutes, then fold in 1.5 cups shredded coconut and 1 cup chopped pecans. The topping will be thick but spreadable.

Spread the warm coconut-pecan topping evenly over the warm cake in the pan so it adheres. If cake has cooled completely, warm briefly in a 300°F oven for 4–6 minutes before spreading.

Allow cake with topping to cool completely in the pan while you prepare the chocolate frosting and caramel drizzle (about 30–45 minutes).

While the cake cools, make the chocolate frosting: in a medium saucepan over low heat, melt 3/4 cup butter. Whisk in 3/4 cup unsweetened cocoa until smooth and warmed through.

Remove from heat. Gradually whisk in powdered sugar, alternating with small splashes of 1/4 cup milk, until you reach a spreadable consistency. Stir in 1 tsp vanilla and 1/4 tsp salt. If frosting is too thick, add up to 1–2 tbsp more milk; if too thin, add a little more powdered sugar.

Spread the chocolate frosting in a thin, even layer over portions of the cooled cake surface where you do NOT want the coconut-pecan topping, or pipe/drizzle it decoratively—common approach is to frost half the cake with chocolate and half with coconut-pecan, or frost the whole cake thinly then spoon coconut-pecan over the center, as desired.

To make a quick caramel, combine 3/4 cup granulated sugar and 2 tbsp water in a small heavy-bottomed saucepan. Stir only to combine, then cook over medium heat without stirring until the sugar dissolves and turns a deep amber color, about 6–8 minutes. Swirl the pan gently if uneven coloring occurs.

When the sugar reaches color, remove from heat and carefully add 2 tbsp butter (it will bubble). Stir until melted, then slowly whisk in 1/4 cup heavy cream until smooth. Stir in 1/2 tsp vanilla and 1/4 tsp salt. If caramel is too thick, warm gently; if too thin, simmer 1–2 minutes to reduce.

Let caramel cool 5–10 minutes to thicken slightly, then drizzle over the frosted/topped cake using a spoon or squeeze bottle in a decorative pattern.

Allow caramel to set slightly (10–15 minutes), then slice cake into squares. Serve at room temperature. Store loosely covered at room temperature up to 2 days or refrigerate up to 4 days (bring to room temp before serving).