Name: German Chocolate Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups granulated sugar (400 g); 1 3/4 cups all-purpose flour (210 g); 3/4 cup unsweetened cocoa powder (75 g); 1 1/2 teaspoons baking powder (6 g); 1 1/2 teaspoons baking soda (7.5 g); 1 teaspoon salt (5 g); 2 large eggs; 1 cup buttermilk (240 ml); 1/2 cup vegetable or canola oil (120 ml); 2 teaspoons vanilla extract (10 ml); 1 cup boiling water (240 ml); 1/2 cup light brown sugar (100 g); 1/2 cup granulated sugar (100 g); 1/2 cup butter (115 g); 3 large egg yolks; 3/4 cup evaporated milk (180 ml); 1 tablespoon vanilla extract (15 ml); 1 cup chopped pecans (120 g); 1 cup shredded sweetened coconut (80 g); 1/2 cup butter (115 g); 2/3 cup unsweetened cocoa powder (65 g); 3 cups powdered sugar (360 g); 1/3 cup evaporated milk (80 ml); 1 teaspoon vanilla extract (5 ml)

Jump to Recipe

If you’ve ever tasted a truly classic dessert that combines rich chocolate with a luscious coconut-pecan frosting, you’ve experienced the magic of a German Chocolate Cake. This iconic cake is the perfect harmony of moist chocolate layers and a decadent, caramel-like topping loaded with toasted coconut and crunchy pecans. Each bite melts in your mouth, delivering a nostalgic and deeply satisfying taste that’s perfect for celebrations or simply treating yourself to something extra special.

German Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

Creating a memorable German Chocolate Cake starts with simple, well-chosen ingredients that each play a critical role in flavor, texture, and that signature look. From the rich cocoa powder that lends depth to the cake to the pecans and coconut that add texture and sweetness in the frosting, these essentials come together beautifully.

Granulated sugar (2 cups): Sweetens and balances the chocolate’s richness perfectly.
All-purpose flour (1 3/4 cups): Provides structure to keep the cake moist yet sturdy.
Unsweetened cocoa powder (3/4 cup + 2/3 cup): Adds deep, chocolate flavor both in the cake and the buttercream frosting.
Baking powder and baking soda (1 1/2 tsp each): Essential for that light, tender crumb by helping the cake rise.
Salt (1 tsp): Enhances and balances all the sweet flavors.
Large eggs (2 for batter, 3 yolks for frosting): Bind ingredients and enrich the cake and frosting.
Buttermilk (1 cup): Makes the cake tender and adds a subtle tanginess.
Vegetable oil (1/2 cup): Keeps the cake moist and soft.
Vanilla extract (2 tsp + 1 tbsp + 1 tsp): Adds warmth and depth to both cake and frostings.
Boiling water (1 cup): Helps bloom cocoa powder, intensifying the chocolate flavor.
Light brown sugar (1/2 cup) and additional granulated sugar (1/2 cup): Create the rich, caramel-like base in the coconut frosting.
Butter (1 cup total, divided): Adds richness to frostings and keeps them creamy.
Evaporated milk (3/4 cup + 1/3 cup): Thickens the coconut frosting and smooths the chocolate buttercream.
Chopped pecans (1 cup): Provide delightful crunch and nutty flavor.
Shredded sweetened coconut (1 cup): Adds chewy sweetness and texture to the signature frosting.
Powdered sugar (3 cups): Sweetens and thickens the chocolate buttercream frosting.

How to Make German Chocolate Cake

Step 1: Preparing the Cake Batter

Start by preheating your oven to 375°F and greasing two 8 or 9-inch round cake pans—to prevent sticking, lining the bottom with parchment or wax paper is a great trick. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the eggs, buttermilk, oil, and vanilla extract well. Slowly combine the wet ingredients with the dry mixture, then carefully stir in the boiling water. This makes the batter thin but velvety, ensuring the cake ends up moist and tender.

Step 2: Baking the Cake Layers

Pour the batter evenly into the prepared pans. Bake for 25 to 35 minutes. The baking time varies slightly depending on your pan size—9-inch pans bake a bit faster. You’ll know the layers are ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool in their pans for 5 minutes before turning them out onto wire racks to cool completely so you don’t rush the next steps.

Step 3: Making the Coconut-Pecan Frosting

While your cakes cool, prepare the signature coconut-pecan frosting. Combine light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan. Stir over medium heat until it reaches a low boil, then keep stirring constantly so the mixture thickens gently without scrambling the eggs. Take it off the heat, stir in vanilla, chopped pecans, and shredded coconut. Let this cool completely—it thickens up and becomes spreadable, the perfect luscious topping that defines German Chocolate Cake.

Step 4: Preparing the Chocolate Buttercream Frosting

Next, melt butter and stir in the cocoa powder until smooth. Alternately add powdered sugar and evaporated milk, beating steadily to reach a smooth, spreadable consistency. Adjust the texture with a little extra milk or powdered sugar if needed, then finish with vanilla. This velvety chocolate frosting will create the perfect balance, complementing the rich coconut-pecan topping.

Step 5: Assembling the Cake

Place one cooled cake round on your serving plate. Spread a thin layer of chocolate buttercream evenly across the surface, then generously spoon half of the coconut-pecan frosting on top—be sure to leave about half an inch from the edge for a neat finish. Carefully stack the second cake layer on top, coat the entire cake with a smooth layer of chocolate buttercream, and finish by spreading the remaining coconut frosting on the very top. You now have a beautiful German Chocolate Cake that looks as fantastic as it tastes.

How to Serve German Chocolate Cake

Garnishes

A few toasted pecans or a sprinkle of extra shredded coconut on top add a nice, inviting crunch and a pretty finishing touch. A light dusting of cocoa powder on the plate can also complement the presentation, making every slice look extra special.

Side Dishes

German Chocolate Cake pairs wonderfully with simple accompaniments like vanilla ice cream or freshly whipped cream which balance the sweetness while adding creaminess. A cup of strong coffee or a rich espresso is also a perfect companion, cutting through that rich chocolate and coconut with bitter notes.

Creative Ways to Present

For a fun twist, consider serving the German Chocolate Cake as mini individual cupcakes topped with the coconut-pecan frosting. You can also layer it into a trifle with pudding and toasted pecans for a stunning dessert dish that lets everyone enjoy all the flavors in one bite-size forkful.

Make Ahead and Storage

Storing Leftovers

Wrap leftover German Chocolate Cake tightly in plastic wrap or store in an airtight container to keep it moist and fresh. It can stay delicious at room temperature for a day or two, but refrigeration is recommended if you plan to keep it longer.

Freezing

This cake freezes beautifully. Wrap whole cakes or individual slices tightly in plastic wrap and aluminum foil before placing in the freezer. It can be frozen for up to three months without losing flavor or texture. Thaw overnight in the refrigerator for best results.

Reheating

To bring chilled cake back to perfect serving temperature, let it sit at room temperature for about 30 minutes before eating. If you want your slice a bit warmer, a few seconds in the microwave can help—but be careful not to overheat and melt the frosting.

FAQs

What makes German Chocolate Cake different from other chocolate cakes?

The unique combination of a rich, moist chocolate cake layered with a sweet coconut-pecan frosting sets German Chocolate Cake apart. It’s that signature frosting—creamy, nutty, and textured—that really defines the dessert.

Can I use regular milk instead of evaporated milk in the frosting?

Evaporated milk contributes to the frosting’s creamy, thick texture and slight caramel flavor, but you can substitute regular milk in a pinch. Just know the frosting may be a bit thinner and less rich.

Is it necessary to use buttermilk in the cake?

Buttermilk adds moisture and a subtle tang that brightens the chocolate flavor while helping the cake stay tender. If you don’t have it, you can make a simple substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk.

How do I toast pecans for the frosting?

Simply spread the pecans on a baking sheet and toast in a 350°F oven for about 5 to 7 minutes, stirring once or twice to make sure they toast evenly. This enhances their nuttiness, making the cake’s topping extra flavorful.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking mix that’s designed to replace flour cup-for-cup. The texture might vary slightly, but the cake will still be delicious.

Final Thoughts

There’s something truly special about a German Chocolate Cake that brings people together with its perfect balance of rich chocolate and a delightfully textured coconut-pecan frosting. Whether it’s for a special occasion or a weekend treat, this cake promises smiles and satisfied sweet tooths. I wholeheartedly encourage you to give this classic recipe a try—you might just find it becomes your new go-to dessert that everyone asks for again and again.

German Chocolate Cake Recipe

★★★★★

5.3 from 6 reviews

Author: Zoe
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This classic German Chocolate Cake features moist layers of rich chocolate cake paired with a decadent coconut-pecan frosting and a silky chocolate buttercream. Perfect for celebrations, this cake combines a tender crumb with a uniquely textured frosting that is both sweet and nutty.

Instructions

Prepare the pans: Preheat your oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans thoroughly and line the bottom with wax or parchment paper rounds to ensure easy cake release.
Make the cake batter: In a large bowl, whisk together granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, then add buttermilk, oil, and vanilla extract and mix well. Combine wet ingredients with the dry ingredients, stirring until just blended. Slowly add the boiling water, stirring until smooth. The batter will be thin.
Bake the cake: Pour the batter evenly into the prepared pans. Bake for 25 to 35 minutes, depending on pan size—9-inch pans bake faster. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Allow cakes to cool 5 minutes in pans, then invert onto wire racks to cool completely.
Prepare German chocolate frosting: In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly until the mixture boils gently and thickens, about several minutes. Remove from heat and stir in vanilla extract, pecans, and shredded coconut. Let cool thoroughly before using.
Make chocolate buttercream frosting: Melt butter in a bowl. Whisk in cocoa powder. Alternately add powdered sugar and evaporated milk, beating until you achieve a smooth, spreadable consistency. Adjust consistency by adding more milk to thin or more powdered sugar to thicken. Stir in vanilla extract.
Assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of chocolate buttercream across the top, then spoon half of the coconut-pecan frosting over it, spreading evenly but leaving about 1/2 inch from the edges. Place the second cake layer on top.
Finish frosting: Apply chocolate buttercream over the entire exterior of the stacked cake. Spoon the remaining coconut-pecan frosting on top to finish decoratively. Let the cake set before serving.

Notes

Use parchment paper to prevent cake from sticking and ensure clean removal from pans.
Be careful not to overbake the cake to keep it moist and tender.
Cooling the German chocolate frosting before spreading prevents it from melting into the cake layers.
Chilling the cake before serving can help set the frosting and make slicing easier.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American