The Proper Bake Deeply Moist German Chocolate Cake with Classic Gooey Pecan Frosting

Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans; line bottoms with parchment paper.

Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl.

Beat in the softened butter until the mixture resembles coarse sand.

Beat in eggs one at a time, followed by vanilla extract for the cake.

Gradually mix in the buttermilk, alternating with the hot coffee until just combined. Do not overmix.

Divide batter evenly between pans. Bake 30–35 minutes, or until a skewer comes out clean. Cool in pans for 10 minutes before inverting onto racks to cool completely.

Lightly toast pecans in a dry pan until fragrant (about 3–5 minutes). Set aside.

Make the Custard: In a saucepan, whisk together butter, sugar, evaporated milk, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens significantly and coats the back of a spoon (about 8–10 minutes). Do not boil.

Remove custard from heat; stir in vanilla, coconut, and toasted pecans. Let the custard cool slightly as it will thicken further.

Assemble Cake: Place one cooled layer on a serving plate. Spread approximately one-third of the cooled coconut-pecan mixture evenly over the first layer. Top with the second cake layer.

Frost the cake, spreading the remaining coconut-pecan mixture entirely over the top and sides.

Optional Ganache Drip: Heat heavy cream until simmering. Pour over chopped chocolate; let sit 5 minutes, then stir until smooth. Drizzle over the top edge of the cake. Allow the cake to set before slicing.