Frost the cake. Slice each cake in half horizontally so you have 4 cakes. Generously slather the frosting between all the German chocolate cake layers. Add the coconut frosting to the top of the cake too. Keep the sides of the cake bare or frost with my Chocolate Buttercream Frosting if desired. Slice and serve. Enjoy!
Recipe Tips
The difference between semi-sweet and German chocolate is their sweetness. German chocolate is a sweet baking chocolate with a milder flavor than semi-sweet chocolate. I opted for semi-sweet chocolate out of preference.
For the boiling water, fill a small saucepan with water, bring to a boil and then measure the 1/2 cup of boiling water.
By creaming the butter and sugar together, the sugar is aerating the butter – these air bubbles expand when in the oven and contribute to leavening the cake (helping it rise).
Be sure to use room temperature eggs and room temperature sour cream.
If you want to add a chocolate frosting to the German Chocolate layer cake, I recommend my Chocolate Buttercream Frosting. It’s the same frosting I use on my German chocolate cupcakes.
If you still want a naked cake looks, you can layer a small layer of the chocolate buttercream, then add the coconut pecan frosting, and still keep the edges bare.
If I had it my way, there would be equal frosting to cake ratios on this cake. Unfortunately, that may have been a tad overboard for most of you! I just love the frosting so much!
Make Ahead, Storing, and Freezing
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