Name: German Chocolate Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: German
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 oil (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

Get ready to fall head over heels for German Chocolate Cake, a treat where deep, chocolatey layers meet the magic of nutty, caramel-kissed coconut frosting. Each bite promises perfectly moist cake with bursts of sweet pecans and coconut, all wrapped in luscious chocolate buttercream. This classic is a showstopper for birthdays or celebrations, and it’s just as enchanting when shared on a cozy afternoon with friends or family. Let’s make German Chocolate Cake the unforgettable centerpiece of your next gathering!

German Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients that come together in this recipe are simple, familiar, and each one truly makes a difference in the final flavor or texture. Take a peek below to see why each component is so essential for authentic, irresistible German Chocolate Cake.

Granulated Sugar: Sweetens the cake, creating a tender crumb and balancing the bold chocolate flavor.
All-Purpose Flour: Provides structure without making the cake dense—just right for those soft, tall layers.
Unsweetened Cocoa Powder: Infuses that deep, bittersweet chocolate richness German Chocolate Cake is known for.
Baking Powder & Baking Soda: A dynamic duo that ensures your layers rise beautifully and stay light.
Salt: Enhances the sweetness and brings out the chocolate’s full flavor.
Large Eggs: Add moisture and stability, making the cake extra fluffy.
Buttermilk: The secret to that lovely, tangy tenderness you taste in every bite.
Vegetable or Canola Oil: Keeps things ultra moist and delivers a soft, melt-in-your-mouth texture.
Vanilla Extract: Rounds out all the flavors with warm, aromatic notes.
Boiling Water: Intensifies the cocoa’s depth, making the chocolate even more pronounced.
Light Brown Sugar: Adds a subtle hint of caramel, especially in the coconut-pecan frosting.
Butter: Brings richness to both the cake and the frosting, ensuring every component tastes decadent.
Egg Yolks: Give the frosting its creamy, custard-like consistency.
Evaporated Milk: Essential for that silky-smooth, luscious frosting texture.
Pecans: Provide crunch and a toasty, nutty flavor throughout the coconut topping.
Shredded Sweetened Coconut: Adds chewiness and tropical sweetness to the signature frosting.
Powdered Sugar: Makes the chocolate buttercream irresistibly smooth and easy to spread.

How to Make German Chocolate Cake

Step 1: Prepare Your Pans and Oven

Start by heating your oven to 375°F and thoroughly greasing two 8 or 9-inch round cake pans. For extra insurance against sticking (and that dramatic cake reveal!), line the bases with parchment or wax paper cut to fit perfectly. This little trick will guarantee flawless layers every time.

Step 2: Mix the Dry and Wet Ingredients

In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine the eggs, buttermilk, oil, and vanilla extract. Pour the wet mixture into the dry ingredients and stir gently—don’t worry if it seems a bit runny, that’s exactly what you want!

Step 3: Add Boiling Water

Pour in the boiling water slowly, mixing until smooth. The batter will be thin, but this is what creates that signature moist crumb in German Chocolate Cake. Divide evenly between the prepared pans, then smooth the tops with a spatula.

Step 4: Bake the Cake Layers

Bake for 25 to 35 minutes, checking at the 25-minute mark. If a toothpick comes out with just a few crumbs, they’re ready! Rest the cakes for 5 minutes in their pans before turning them out onto wire racks to cool completely. This keeps those delicate layers beautifully intact.

Step 5: Make the German Chocolate Frosting

While the cakes cool, assemble your coconut-pecan frosting. In a medium saucepan, stir together the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Bring to a gentle boil over medium heat, stirring non-stop, until the mixture thickens—magic in about 5 minutes! Take it off the heat and mix in the vanilla, chopped pecans, and coconut. Let it cool completely for a spreadable, dreamy consistency.

Step 6: Prepare the Chocolate Buttercream Frosting

Melt butter and whisk in cocoa powder until velvety smooth. Alternately add powdered sugar and evaporated milk, beating as you go, until the buttercream is perfectly spreadable. Stir in the vanilla for the final touch. Adjust with more milk or sugar to get your ideal texture.

Step 7: Assemble the Cake

Place one cooled cake round on your serving platter. Smooth a thin layer of chocolate buttercream over the top, then spoon half of the coconut-pecan frosting onto the layer, spreading it out but keeping it from touching the very edge. Top with the second cake round and frost the whole cake with chocolate buttercream. Finally, finish with a glorious crown of the remaining coconut frosting.

How to Serve German Chocolate Cake

Garnishes

For extra flair, scatter a handful of toasted coconut and a few whole or roughly chopped pecans over the top. A dusting of cocoa powder or some chocolate curls can add a touch of elegance, and honestly, who could resist those finishing touches?

Side Dishes

This rich German Chocolate Cake pairs beautifully with a cool scoop of vanilla or coconut ice cream, or a dollop of freshly whipped cream. For a lighter touch, a big bowl of mixed berries or cherries is both refreshing and festive.

Creative Ways to Present

Try slicing your German Chocolate Cake into dainty squares for a dessert buffet, or serve it as the centerpiece with dazzling sparklers for a birthday surprise. Layer cubes into parfait glasses with cream and berries for an impressive trifle, or stack mini cakes for individual servings at a special tea.

Make Ahead and Storage

Storing Leftovers

Leftover German Chocolate Cake will stay fresh at room temperature, covered, for up to two days. If your kitchen is warm or humid, pop it in the fridge, well wrapped, where it will keep gorgeously moist for up to five days.

Freezing

You can freeze completely assembled slices or even the whole cake. Wrap each slice securely in plastic wrap, then a layer of foil, and store them in an airtight container. Thaw in the fridge overnight for the best texture and flavor when you’re ready to enjoy another slice.

Reheating

A quick 10-second zap in the microwave brings a chilled slice of German Chocolate Cake back to its tender, just-baked best. For larger portions, let the cake come to room temperature naturally before serving—no one likes a cold, dense cake!

FAQs

Can I use a different type of nut in the frosting?

Absolutely! While pecans are traditional, walnuts or even almonds work beautifully and offer their unique flavor twist to the coconut frosting.

Is there a substitute for buttermilk?

If you don’t have buttermilk on hand, you can make your own by adding a tablespoon of vinegar or lemon juice to 1 cup of milk. Let it rest for a few minutes, and you have a perfect homemade buttermilk substitute for German Chocolate Cake.

Can I bake this cake in a 9×13-inch pan instead of layers?

Yes, you can! Pour the batter into a greased 9×13-inch pan and bake for 35–40 minutes, checking with a toothpick for doneness. It’s a great option for casual gatherings or when you want to skip the stacking step.

Can I make the cake or frosting ahead of time?

Both the cake layers and frostings can be made ahead and stored separately. Wrap the cooled layers tightly and refrigerate or freeze them, and keep the frosting in an airtight container in the fridge until you’re ready to assemble your German Chocolate Cake.

Is this cake overly sweet?

Not at all! German Chocolate Cake balances its chocolatey layers and coconut-pecan topping, giving you a rich but not cloying sweetness. If you prefer yours on the less-sweet side, you can always reduce the sugar in the frosting by a couple of tablespoons.

Final Thoughts

If you’ve never tried baking a German Chocolate Cake from scratch, there’s never been a better time. This beloved classic is pure comfort and celebration in every slice, and it’s sure to win raves from anyone lucky enough to share it. Grab your pans, your favorite apron, and give this gorgeous cake a try—you’ll be amazed at how quickly it disappears!

German Chocolate Cake Recipe

★★★★★

5.1 from 24 reviews

Author: Ella
Total Time: 1 hour 5 minutes
Yield: 10–12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, decadent flavors of a classic German Chocolate Cake. Moist chocolate cake layers are sandwiched with a luscious coconut-pecan filling and finished with a velvety chocolate buttercream frosting, making every bite a heavenly delight.

Instructions

Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. Place a round piece of wax or parchment paper at the bottom of each pan.
For the Cake: Combine dry ingredients in a bowl. In another bowl, mix wet ingredients, then add to dry ingredients. Stir in boiling water. Pour batter into pans.
Bake for 25-35 minutes. Cool in pans for 5 minutes, then transfer to wire racks to cool completely.
For the German Chocolate Frosting: Cook sugars, butter, yolks, and milk in a saucepan until thickened. Stir in vanilla, nuts, and coconut. Cool before using.
For the Chocolate Buttercream Frosting: Melt butter, add cocoa, powdered sugar, milk, and vanilla. Adjust consistency with milk or sugar.
Cake Assembly: Place one cake layer on a stand. Spread chocolate frosting, then coconut frosting. Top with second layer. Frost top and sides with chocolate frosting and top with coconut frosting.

Notes

You can customize the cake by adding more nuts or coconut to the fillings.
Ensure the cake layers are completely cooled before frosting.
Store the cake in the refrigerator due to the frosting.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: German

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 480
Sugar: 47g
Sodium: 370mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 3g
Protein: 6g
Cholesterol: 95mg

Keywords: German Chocolate Cake, Chocolate Cake Recipe, Homemade Cake, Dessert Recipe