German Chocolate Cake

Rich, moist chocolate cake layered with a classic coconut-pecan frosting makes German Chocolate Cake an irresistible old-fashioned dessert. The tender chocolate layers pair beautifully with the sweet, buttery frosting, while toasted pecans add a delicious nutty crunch.

Prep Time

30 minutes

Cook Time

35 minutes

Total Time

1 hour 5 minutes

Servings

12–16 slices

Ingredients

For the Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee

For the Coconut-Pecan Frosting

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup finely chopped pecans
• ¼ teaspoon salt

Optional Chocolate Frosting for the Sides

• ½ cup unsalted butter, softened
• ½ cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3–4 tablespoons milk

Equipment

• Three 8-inch round cake pans
• Mixing bowls
• Electric mixer
• Whisk
• Medium saucepan
• Rubber spatula
• Wire cooling rack
• Cake stand or serving platter

How to Make German Chocolate Cake

1. Prepare the Cake Pans

Preheat the oven to 350°F (175°C).

Grease three 8-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment as well.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Make sure the ingredients are evenly distributed.

3. Add the Wet Ingredients

Add the eggs, buttermilk, vegetable oil, and vanilla extract.

Beat with an electric mixer on medium speed for about 2 minutes, until the mixture is smooth.

4. Add the Hot Coffee

Slowly pour the hot coffee into the batter while mixing on low speed.

The batter will become quite thin. This is completely normal and helps create a moist chocolate cake.

5. Bake the Cake

Divide the batter evenly between the three prepared pans.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Do not overbake.

6. Cool the Cake Layers

Allow the cakes to cool in their pans for approximately 10 minutes.

Carefully run a knife around the edges, then turn the cakes onto wire racks.

Remove the parchment paper and allow the layers to cool completely.

Make the Coconut-Pecan Frosting

7. Combine the Ingredients

Place the evaporated milk, sugar, egg yolks, butter, vanilla, and salt in a medium saucepan.

Whisk everything together until smooth.

8. Cook Until Thickened

Place the saucepan over medium heat.

Cook for approximately 10–12 minutes, stirring constantly.

The mixture should become noticeably thicker and coat the back of a spoon.

Avoid boiling the mixture too aggressively.

9. Add Coconut and Pecans

Remove the saucepan from the heat.

Stir in the shredded coconut and chopped pecans.

Let the frosting cool for 20–30 minutes. It will continue to thicken as it cools.

Assemble the Cake

10. Add the First Layer

Place one completely cooled cake layer on a serving plate.

Spread a generous layer of coconut-pecan frosting over the top.

11. Add the Second Layer

Place the second cake layer on top.

Spread another layer of coconut-pecan frosting.

12. Finish the Cake

Place the final cake layer on top.

Spread the remaining coconut-pecan frosting over the top of the cake.

Traditional German Chocolate Cake often has the sides left unfrosted, allowing the beautiful chocolate layers to show.

13. Optional Chocolate Frosting

For a fully frosted cake, beat the softened butter until creamy.

Add cocoa powder and powdered sugar gradually.

Mix in the vanilla and enough milk to create a smooth, spreadable consistency.

Spread the chocolate frosting around the sides of the cake.

Tips for the Best German Chocolate Cake

• Use room-temperature eggs and buttermilk for a smoother batter.
• Measure flour carefully to prevent a dry cake.
• Don’t worry if the cake batter looks unusually thin after adding the coffee.
• Don’t overbake the cake layers.
• Cool the cake completely before adding the frosting.
• Allow the coconut-pecan frosting to cool before assembling the cake.
• Toast the pecans before using them for a deeper, richer flavor.
• Make sure the frosting isn’t too warm or it may slide between the layers.

How to Toast Pecans

Spread the chopped pecans on a baking sheet.

Bake at 350°F (175°C) for 5–7 minutes, stirring once halfway through.

Watch them carefully because nuts can burn quickly.

Cool completely before adding them to the frosting.

Variations

German Chocolate Cupcakes

Divide the batter among lined muffin cups and bake for approximately 18–22 minutes. Cool completely and top with coconut-pecan frosting.

Extra Coconut Cake

Increase the shredded coconut to 2 cups for a stronger coconut flavor.

Chocolate Chip German Cake

Fold ½ cup mini chocolate chips into the cake batter before baking.

Dark Chocolate Version

Use dark or Dutch-process cocoa powder for a deeper chocolate flavor.

Storage

Store the finished cake covered in the refrigerator for up to 4–5 days.

For the best texture and flavor, let slices sit at room temperature for approximately 15–20 minutes before serving.

To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months and thaw in the refrigerator overnight.

Serving Suggestions

Serve each slice with:

• Vanilla ice cream
• Whipped cream
• Fresh strawberries
• Chocolate sauce
• Toasted pecans
• Fresh berries

Frequently Asked Questions

Is German Chocolate Cake actually from Germany?

No. Despite its name, German Chocolate Cake is an American dessert. It is associated with Samuel German, who developed a sweetened baking chocolate used in the cake’s original style.

Can I use water instead of coffee?

Yes. Replace the coffee with an equal amount of hot water. Coffee enhances the chocolate flavor, but it isn’t essential.

Can I make the cake in two pans?

Yes. Two 9-inch round pans can be used, although the layers will be somewhat different in thickness and the baking time may need adjustment.

Why is my coconut-pecan frosting runny?

The frosting may need more cooking time or additional cooling. Continue cooking gently while stirring until it thickens, then allow it to cool completely before assembling the cake.

Can I make the frosting ahead of time?

Yes. Prepare the frosting up to 2 days ahead and refrigerate it in an airtight container. Bring it closer to room temperature and stir well before spreading.

Nutrition Information

Approximate nutrition per slice, based on 16 servings:

• Calories: 540
• Carbohydrates: 72 g
• Protein: 7 g
• Fat: 27 g
• Saturated Fat: 12 g
• Sugar: 52 g
• Sodium: 390 mg

Nutrition information is an estimate and can vary depending on ingredients and serving size.