This cake is a showstopper in both flavor and presentation. The layers are soft, rich, and deeply chocolatey without being too dense. The homemade coconut-pecan frosting is buttery, sweet, and full of texture, creating the perfect contrast to the smooth cake. Whether you’re making it for a birthday, holiday, or just because, this German Chocolate Cake is guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Brown sugar
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Hot water or brewed coffee (for enhanced chocolate flavor)
For the Coconut-Pecan Frosting:
Evaporated milk
Egg yolks
Brown sugar
Unsalted butter
Vanilla extract
Sweetened shredded coconut
Chopped pecans
Directions
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat together sugar, brown sugar, eggs, buttermilk, oil, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in hot water or coffee to thin the batter—it will be loose.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
Make the frosting: 8. In a medium saucepan over medium heat, combine evaporated milk, egg yolks, brown sugar, and butter. Cook, stirring constantly, until thickened—about 10–12 minutes. 9. Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature before frosting.
Assemble the cake: 10. Place one cake layer on a serving plate. Spread a third of the frosting over the top. 11. Repeat with remaining layers and frosting. No need to frost the sides—traditional German Chocolate Cake is topped only between layers and on top. 12. Let the cake sit for 30 minutes before slicing to allow the frosting to set.
Servings and timing
Serves 12 to 14 people. Prep time: 30 minutes Bake time: 25–30 minutes Cooling and frosting time: 1 hour Total time: About 2 hours
Variations
Sheet Cake Version: Bake in a 9×13-inch pan and spread frosting over the top for an easier, one-layer version.
Chocolate Ganache Addition: Add a layer of dark chocolate ganache between cake layers for extra richness.
Toasted Coconut: Use toasted coconut in the frosting for deeper flavor.
Nut-Free Option: Omit pecans or replace with sunflower seeds for a nut-free variation.
Cupcakes: Make cupcakes instead—just reduce baking time to 18–22 minutes.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Let refrigerated slices come to room temperature before serving for the best texture. To freeze, wrap unfrosted cake layers or individual frosted slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight.
FAQs
Why is it called German Chocolate Cake?
It’s named after Samuel German, who developed a type of baking chocolate—not because it originated in Germany.
Can I use regular milk instead of buttermilk?
Buttermilk adds tenderness and flavor. If needed, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
Can I use sweetened cocoa powder?
No, unsweetened cocoa powder is best for controlling sweetness and getting deep chocolate flavor.
Can I make the frosting ahead of time?
Yes, store it in the fridge for up to 3 days. Bring to room temperature before spreading.
What if I don’t have three cake pans?
You can bake in batches or use two pans and cut the layers. Just adjust baking time accordingly.
Can I use store-bought frosting?
Homemade frosting is highly recommended, but you can use store-bought coconut-pecan frosting in a pinch.
What’s the best way to cut clean slices?
Use a sharp, serrated knife and wipe it clean between each cut.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour substitute and ensure all other ingredients are gluten-free.
How do I know when the frosting is thick enough?
It should coat the back of a spoon and thicken to a spreadable consistency as it cools.
Can I add chocolate chips or chunks to the batter?
Yes, fold in about 1 cup of chocolate chips for extra bursts of chocolate.
Conclusion
The Best German Chocolate Cake lives up to its name with every rich, moist, coconut-filled bite. This classic American dessert is a celebration-worthy indulgence with layers of flavor and texture that everyone will love. Whether for a birthday, holiday, or weekend baking project, this cake is sure to become a cherished favorite in your recipe collection.
The Best German Chocolate Cake is a rich, moist chocolate layer cake filled and topped with a buttery coconut-pecan frosting. Despite its name, it’s an American classic and perfect for birthdays, holidays, or any special occasion.
Ingredients
For the Cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or brewed coffee
For the Coconut-Pecan Frosting:
1 (12 oz) can evaporated milk
4 large egg yolks
1 cup brown sugar, packed
3/4 cup unsalted butter
1 1/2 teaspoons vanilla extract
2 cups sweetened shredded coconut
1 1/2 cups chopped pecans
Instructions
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat together granulated sugar, brown sugar, eggs, buttermilk, oil, and vanilla extract until well combined.
Gradually add dry ingredients to the wet mixture, stirring just until combined.
Stir in hot water or coffee to thin the batter—it will be loose.
Divide batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
To make the frosting, combine evaporated milk, egg yolks, brown sugar, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until thickened (about 10–12 minutes).
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool to room temperature.
Assemble the cake by placing one cooled cake layer on a serving plate. Spread a third of the frosting on top. Repeat with the remaining layers and frosting.
Traditionally, only the tops of the layers are frosted—sides can remain unfrosted.
Allow the cake to sit for 30 minutes before slicing to let the frosting set.
Notes
Use hot brewed coffee instead of water for a deeper chocolate flavor.For a sheet cake version, bake in a 9×13-inch pan and spread frosting on top.Add chocolate ganache between layers for an extra indulgent variation.Toasted coconut can add depth to the frosting flavor.Make the frosting ahead and refrigerate; bring to room temperature before spreading.
