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German Chocolate Cake with Caramel Drizzle

German Chocolate Cake with Caramel Drizzle

Indulge in the rich flavors of our German Chocolate Cake with Caramel Drizzle, a show-stopping dessert that combines layers of moist chocolate cake with a decadent coconut pecan filling, all topped with a luscious caramel drizzle. Perfect for birthdays, anniversaries, or any celebration, this cake is sure to impress your guests with its unique flavor profile and stunning presentation. With easy-to-follow instructions, even novice bakers can create this delightful treat that will leave everyone craving more.

  • Total Time: 50 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup boiling water
  • ½ cup granulated sugar (for coconut pecan filling)
  • ½ cup brown sugar, packed (for coconut pecan filling)
  • ½ cup unsalted butter (for coconut pecan filling)
  • 3 large egg yolks (for coconut pecan filling)
  • ¾ cup evaporated milk (for coconut pecan filling)
  • 1 teaspoon vanilla extract (for coconut pecan filling)
  • 1 cup sweetened shredded coconut (for coconut pecan filling)
  • ¾ cup chopped pecans (for coconut pecan filling)
  • 1 cup granulated sugar (for caramel drizzle)
  • 6 tablespoons unsalted butter (room temperature, cut into pieces) (for caramel drizzle)
  • ½ cup heavy cream (for caramel drizzle)
  • 1 teaspoon vanilla extract (for caramel drizzle)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl: Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. Add the egg, buttermilk, vegetable oil, and vanilla extract. Mix until smooth. Gradually stir in boiling water until fully incorporated; note that the batter will be thin.
  3. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring them to wire racks to cool completely.
  4. In a medium saucepan over medium heat: Combine granulated sugar, brown sugar, butter, egg yolks, and evaporated milk. Cook while stirring constantly for about 12 minutes until thickened and bubbly. Remove from heat; stir in vanilla extract, shredded coconut, and chopped pecans. Let it cool completely before using.
  5. In another saucepan: Melt sugar over medium heat while stirring constantly until it turns deep amber. Add butter and stir until melted; then carefully pour in heavy cream and vanilla extract while stirring until smooth. Remove from heat and let it cool slightly.
  6. Place one layer of cake on a serving plate. Spread half of the coconut pecan filling over it. Top with the second layer of cake; spread remaining filling on top.
  7. Drizzle caramel sauce over the entire cake allowing it to drip down the sides. Let it set for a few minutes before slicing to serve.
  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Nutrition

  • Serving Size: 1 slice (110g)
  • Calories: 410
  • Sugar: 38g
  • Sodium: 200mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: Allow all ingredients to reach room temperature before mixing for better results. Use high-quality cocoa powder for enhanced flavor. Customize by adding different nuts or using dark chocolate.