German chocolate cake, contrary to its name, is in fact an American classic.Made up of layers of richly decadent chocolate cake and covered in a sticky, sweet coconut-pecan custard, this cake is a true indulgence.Chewy coconut and crunchy pecans lend incredible texture while the golden caramelized custard and delicate chocolate flavor of the cake meld together to create a perfectly balanced bite.

German Chocolate Cake Print Recipe Pin Recipe Makes 1 (8-inch) cake Ingredients  1 cup (227 grams) unsalted butter, softened1 cup (200 grams) granulated sugar1 cup (220 grams) firmly packed light brown sugar4 large eggs (200 grams), room temperature1 teaspoon (4 grams) vanilla extract2½ cups (313 grams) all-purpose flour¼ cup (21 grams) unsweetened cocoa powder½ teaspoon (2.5 grams) baking powder½ teaspoon (2.5 grams) baking soda½ teaspoon (1.5 grams) kosher salt1½ cups (360 grams) whole buttermilk8 ounces (226 grams) 48% cacao sweet baking chocolate*, melted and cooledCoconut-Pecan Frosting (recipe follows) InstructionsPreheat oven to 350°F (180°C).Spray 3 (8-inch) round cake pans with baking spray with flour.In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.Add egg

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