German Chocolate Cake

Rich and moist German Chocolate Cake recipe with layers of homemade chocolate cake, creamy coconut pecan frosting, and smooth chocolate buttercream. Perfect for birthdays, holidays, and special occasions, this classic dessert is a favorite for anyone who loves chocolate and coconut.

Ingredients

For the Chocolate Cake

• 2 cups (400 g) granulated sugar
• 1 ¾ cups (210 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 1 ½ teaspoons (6 g) baking powder
• 1 ½ teaspoons (7.5 g) baking soda
• 1 teaspoon (5 g) salt
• 2 large eggs
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) vegetable or canola oil
• 2 teaspoons (10 ml) vanilla extract
• 1 cup (240 ml) boiling water

For the Coconut-Pecan Frosting

• ½ cup (100 g) light brown sugar
• ½ cup (100 g) granulated sugar
• ½ cup (115 g) butter
• 3 large egg yolks
• ¾ cup (180 ml) evaporated milk
• 1 tablespoon (15 ml) vanilla extract
• 1 cup (120 g) chopped pecans
• 1 cup (80 g) shredded sweetened coconut

For the Chocolate Buttercream Frosting

• ½ cup (115 g) butter
• ⅔ cup (65 g) unsweetened cocoa powder
• 3 cups (360 g) powdered sugar
• ⅓ cup (80 ml) evaporated milk
• 1 teaspoon (5 ml) vanilla extract

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Instructions

Prepare the Cake

1. Preheat oven to 375°F (190°C). Grease and flour two 8- or 9-inch round cake pans. For easier removal, line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, combine eggs, buttermilk, oil, and vanilla. Mix until smooth.
4. Add wet ingredients to the dry mixture and stir until just combined. Slowly mix in boiling water (the batter will be thin).
5. Divide the batter evenly between prepared pans and bake for 25–35 minutes, depending on pan size, until a toothpick inserted in the center comes out clean.
6. Cool cakes in pans for 5 minutes, then invert onto wire racks to cool completely.

Make the Coconut-Pecan Frosting

1. In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
2. Cook over medium heat, stirring constantly, until mixture thickens and reaches a low boil.
3. Remove from heat and stir in vanilla, pecans, and coconut. Allow to cool completely before spreading.

Make the Chocolate Buttercream Frosting

1. Melt the butter and whisk in cocoa powder.
2. Gradually alternate adding powdered sugar and evaporated milk, beating until smooth and spreadable.
3. Stir in vanilla. Adjust with extra sugar or milk to reach your desired consistency.

Assemble the Cake

1. Place one cooled cake layer on a serving plate. Spread a thin layer of chocolate frosting over the top, then spoon half of the coconut-pecan frosting on top, leaving about ½ inch around the edge.
2. Add the second cake layer on top. Frost the entire cake with chocolate buttercream.
3. Spoon the remaining coconut-pecan frosting over the top of the cake.

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Tips

• Line pans with parchment circles to prevent sticking.
• Let the coconut frosting cool completely before layering—it thickens as it cools.
• Use room-temperature ingredients for a smoother batter.
• For extra moist cake, brush cooled cake layers with simple syrup before frosting.

Variations and Substitutions

• Nuts: Swap pecans for walnuts or almonds.
• Frosting: Skip the buttercream if you prefer a traditional German Chocolate Cake with only coconut-pecan filling.
• Cake base: Try using a Devil’s Food Cake recipe for an even richer flavor.
• Mini version: Make cupcakes instead of a full cake, topping each with a spoonful of coconut-pecan frosting.

FAQs

Is German Chocolate Cake actually German?
No, the name comes from Samuel German, who developed a type of sweet baking chocolate.

Can I make the cake ahead of time?
Yes, bake the cake layers a day in advance, wrap tightly, and frost the next day. The coconut frosting can also be made ahead and refrigerated.

How do I store leftovers?
Cover and refrigerate the cake for up to 4 days. Let it sit at room temperature for 30 minutes before serving.

Serving Suggestions

• Pair with coffee, espresso, or a glass of cold milk.
• Serve as a centerpiece dessert for birthdays, holidays, or special occasions.
• Add a scoop of vanilla ice cream for an extra treat.

Why You’ll Love This Recipe

This German Chocolate Cake is rich, moist, and layered with chocolate buttercream and a decadent coconut-pecan filling. Every bite combines fudgy chocolate cake with creamy, nutty sweetness, making it a showstopping dessert that feels both classic and indulgent.