Sour Cream German Chocolate Cake with Coconut Pecan Frosting
This German chocolate cake recipe stacks four tender layers of sour cream chocolate cake with a thick, buttery coconut pecan frosting cooked right on the stove. It serves a crowd, and while it takes some time, every single component is straightforward. The frosting can be made a day ahead, which means the actual assembly goes fast.
Servings 16
Calories 606kcal
Equipment
Ingredients
Filling
- 1 ½ cups evaporated milk 12 oz can
- 1 cup sugar
- ¼ cup brown sugar
- 4 egg yolks
- 12 tablespoons butter
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 2 ½ cups sweetened coconut 7 oz bag
- 1 ½ cup chopped toasted pecans
Cake
- 4 oz semi-sweet chocolate chopped
- ¼ cup cocoa powder
- ½ cup boiling water
- 2 cups cake flour
- ¾ teaspoon baking soda
- 12 tablespoons butter softened
- 1 cup sugar
- ⅔ cup brown sugar
- ¾ teaspoon salt
- 4 eggs room temp
- 1 teaspoon vanilla
- ¾ cup sour cream
Instructions
Frosting:
- Whisk together the milk, sugar, egg yolks, butter, vanilla and salt in a saucepan and heat over medium heat, whisking constantly until the mixture is caramel in color and starts to thicken, 12-15 minutes. Remove from the heat and stir in coconut and toasted pecans. Allow to cool completely before assembling the cake. This can be made ahead and refrigerated overnight if needed.
Cake:
- Preheat the oven to 350º. Line two 9 inch round pans with parchment paper and spray with cooking spray and dust with flour. Shake out any excess flour.
- Add chocolate and cocoa powder to a small bowl and pour boiling water over it. Let it sit for about 2 minutes until the chocolate melts. Whisk until smooth and allow to cool to room temperature.
- Use a stand mixer to beat butter and sugars on medium-high until light and fluffy, 3-5 minutes. Add eggs one at a time, mixing well after each, add vanilla and beat until light and fluffy. Add chocolate mixture and beat to combine.
- Alternate adding flour and sour cream in 3 additions, beginning and ending with flour. Mix just until combined. Divide evenly between the 2 pans and smooth the tops so they are even.
- Bake until a toothpick comes out clean, 25-30 minutes. Place the pans on a wire rack to cool for 10 minutes, then invert and remove the parchment paper. Allow to cool to room temperature before assembling.
Assemble:
- Slice the cakes horizontally with a serrated knife so that you have 4 layers. Add about 1 cup of filling to the first layer using an offset spatula to spread it to the edges. Repeat with the remaining layers. Chill for an hour to make it easier to cut.
Notes
- Store: Keep the cake covered in the refrigerator for up to 5 days. I like to let slices sit out for a few minutes before serving so the cake softens back up a bit.
- Freeze: You can freeze the cake whole or by the slice. Wrap it well and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. The filling can also be made ahead and refrigerated before assembling.
