German Chocolate-Red Velvet Cake
Spicy Southern Kitchen
Spicy Southern Kitchen
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  • 20 mins Cook time 40 mins Total time 1 hour Two delicious desserts get combined into one cake with this red velvet cake topped with a German chocolate frosting. Recipe type: Dessert Serves: 12 Ingredients 1 cup butter, softened 2 cups sugar 4 large eggs, room temperature 1 teaspoon vanilla extract 2 cups cake flour ¼ cup unsweetened cocoa powder ½ teaspoon baking soda ½ teaspoon salt 1¼ cups buttermilk 1 (1-ounce) bottle liquid red food coloring German Chocolate Frosting! 1½ cups heavy whipping cream 1½ cups sugar 5 egg yolks 6 tablespoons butter 2 cups sweetened angel hair coconut 1½ cups chopped toasted pecans Instructions Preheat oven to 350 degrees Spray a 9X13-inch pan with cooking spray with flour. Using an electric mixer, beat butter and sugar until fluffy. Add the 4 eggs one at a time, stopping to scrape down the sides of the bowl several times. Beat in vanilla extract. Sift together cake flour, unsweetened cocoa, baking powder, and salt onto a piece of parchment paper. Add flour mixture to butter mixture alternating with buttermilk, beginning and ending with flour mixture. Beat just until combined. Stir in food coloring and pour batter into prepared pan. Bake for 35-40 minutes, or until a wooden pick inserted in center comes out clean. Let cool before frosting. To make frosting, stir together cream, sugar, and egg yolks in a medium saucepan. Cook over medium heat until mixture is thick enough to coat the back of a spoon. Stir frequently. Add coconut and pecans. Let cool 15-20 minutes before pouring frosting on cake. Notes Recipe adapted from Taste of the South Magazine 3.2.2704



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