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German Chocolate-Red Velvet Cake

Two delicious desserts get combined into one cake with this red velvet cake topped with a German chocolate frosting.
Course Dessert
Cuisine Southern
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16
Calories 592kcal
Author Christin Mahrlig


  • 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

German Chocolate Frosting

  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups sugar
  • 5 egg yolks
  • 6 tablespoons butter
  • 2 cups sweetened angel hair coconut
  • 1 1/2 cups chopped toasted pecans


  • 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 soda, 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, egg yolks, and butter 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.


Recipe adapted from Taste of the South Magazine


Calories: 592kcal