Name: German Chocolate Cake – From Scratch (2 x 9-Inch Pans)
Prep time: 45 min
Cook time: 35 min
Total time: 240 min
Ingredients: 4 oz (113 g) sweet German chocolate or semi-sweet chocolate; ½ cup (120 ml) boiling water; 2¼ cups (270 g) cake flour; 1 tsp baking soda; ½ tsp salt; 1 cup (226 g) unsalted butter, room temp; 2 cups (400 g) granulated sugar; 4 large egg yolks (room temp); 1 tsp vanilla extract; 1 cup (240 ml) buttermilk, room temp; 4 large egg whites (whipped to soft peaks); 1 cup (240 ml) evaporated milk; 1 cup (200 g) granulated sugar; 3 large egg yolks; ½ cup (113 g) unsalted butter; 1 tsp vanilla extract; 1 cup (100 g) sweetened shredded coconut; 1 cup (100 g) chopped pecans (toasted); 1½ cups (340 g) unsalted butter, room temp; 1 cup (85 g) unsweetened cocoa powder; 4 cups (480 g) powdered sugar, sifted; ¼ tsp salt; 2 tsp vanilla extract; 4 oz (113 g) melted dark chocolate; ¼ cup (60 ml) light corn syrup; 4 tbsp 30–60 ml heavy cream or milk (for consistency)

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German Chocolate Cake – From Scratch (2 x 9-Inch Pans)

Prep Time45

Cook Time35

Total Time4

Servings: 12 servings

Ingredients

Chocolate Cake Layers (Two 9” Rounds)

4 oz (113 g) sweet German chocolate or semi-sweet chocolate
½ cup (120 ml) boiling water
2¼ cups (270 g) cake flour
1 tsp baking soda
½ tsp salt
1 cup (226 g) unsalted butter, room temp
2 cups (400 g) granulated sugar
4 large egg yolks room temp
1 tsp vanilla extract
1 cup (240 ml) buttermilk, room temp
4 large egg whites whipped to soft peaks

Coconut-Pecan Filling & Topping

1 cup (240 ml) evaporated milk
1 cup (200 g) granulated sugar
3 large egg yolks
½ cup (113 g) unsalted butter
1 tsp vanilla extract
1 cup (100 g) sweetened shredded coconut
1 cup (100 g) chopped pecans (toasted)

Smooth Chocolate Buttercream (with Corn Syrup)

1½ cups (340 g) unsalted butter, room temp
1 cup (85 g) unsweetened cocoa powder
4 cups (480 g) powdered sugar, sifted
¼ tsp salt
2 tsp vanilla extract
4 oz (113 g) melted dark chocolate
¼ cup (60 ml) light corn syrup
4 tbsp 30–60 ml heavy cream or milk (for consistency)

Instructions

For Cake Instructions:

Preheat oven to 350°F (175°C). Grease and line two 9” cake pans.
Melt chocolate with boiling water. Set aside to cool.
Whisk flour, baking soda, and salt.
Cream butter and sugar until fluffy. Add yolks, vanilla, and cooled chocolate.
Alternate adding dry ingredients and buttermilk. Mix gently.
Fold in whipped egg whites.
Weigh total batter and divide evenly: **750 grams per pan**.
Bake 30–35 minutes or until a toothpick comes out clean. Cool before frosting.

For Filling Instructions:

In a saucepan, whisk milk, sugar, yolks, and butter.
Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
Remove from heat. Stir in vanilla, coconut, and pecans.
Let cool completely before using.

For Buttercream Instructions:

Beat butter until fluffy. Add cocoa powder and powdered sugar gradually.
Add melted chocolate, vanilla, and salt. Mix until smooth.
Add corn syrup and whip on high for 2–3 minutes.
Add cream or milk a little at a time until desired consistency is reached

Video

Notes

Chef Neena’s Tips

Weigh your batter. This recipe makes approximately 1,500 grams of batter. Divide it evenly into two 9-inch cake pans (750 grams each) for even baking and perfectly level layers.
Toast the pecans before adding them to the filling for a richer, nuttier flavor.
Don’t overmix the batter after adding the flour. Mixing just until combined keeps the cake tender.
Chill the cake for 20–30 minutes after the crumb coat before applying the final coat of buttercream.
For the smoothest chocolate buttercream, add a small amount of light corn syrup. It creates a silky finish, improves spreadability, and gives the frosting a beautiful satin sheen.
This cake tastes even better the next day after the flavors have had time to meld.