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Homemade German Chocolate-Red Velvet Cake photo
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German Chocolate-Red Velvet Cake

A moist red velvet sheet cake topped with a rich coconut-pecan German chocolate–style frosting.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 16 servings

Ingredients

  • 1 cup butter softened
  • 2 cups sugar
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 (1-ounce) bottle liquid red food coloring
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups sugar for frosting
  • 6 tablespoons butter
  • 2 cups sweetened angel hair coconut
  • 1 1/2 cups chopped toasted pecans

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or spray with baking spray that contains flour.
  • In a large bowl, beat 1 cup softened butter and 2 cups sugar with an electric mixer until light and fluffy, about 3–4 minutes.
  • Add the 4 large eggs one at a time, beating briefly after each addition and scraping down the bowl as needed.
  • Beat in 1 teaspoon vanilla extract until combined.
  • Sift together 2 cups cake flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  • Add the dry ingredients to the butter mixture in three additions, alternating with 1 1/4 cups buttermilk, beginning and ending with the dry ingredients; mix just until combined.
  • Stir in the 1-ounce bottle of liquid red food coloring until the batter is uniformly colored. Pour batter into the prepared pan.
  • Bake for 35–40 minutes, or until a wooden pick inserted in the center comes out clean. Allow the cake to cool in the pan before frosting.
  • For the frosting, combine 1 1/2 cups heavy whipping cream, 1 1/2 cups sugar, 5 egg yolks, and 6 tablespoons butter in a medium saucepan.
  • Cook over medium heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon.
  • Remove from heat and stir in 2 cups sweetened angel hair coconut and 1 1/2 cups chopped toasted pecans; let the frosting cool 15–20 minutes so it thickens slightly.
  • Pour or spread the cooled frosting evenly over the cooled cake, allowing it to set before slicing and serving.

Equipment

  • 9x13 inch Baking Pan
  • Electric Mixer
  • Mixing bowls
  • Saucepan
  • Spatula
  • Whisk
  • Measuring cups and spoons

Notes

  • Recipe adapted from Taste of the South Magazine.