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

If you’ve ever searched for the ultimate showstopper dessert, look no further than this German Chocolate Cake. This classic, with its tender, deeply chocolatey layers and sumptuous coconut-pecan filling, is pure celebration on a plate. Every bite is a rich symphony of flavors and textures: fluffy, moist cake meets gooey sweetened coconut, crunchy pecans, and a smoothed-over chocolate frosting that feels downright indulgent. Whether you’re baking for a birthday, a holiday, or just because you’re craving a little happiness, this German Chocolate Cake promises to be the star of your table — and possibly the source of some very happy sighs.

German Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of German Chocolate Cake lies in a handful of straightforward but all-important ingredients. Each element works together to deliver the luscious layers, the unexpected crunch, and that memorable cocoa flavor you love. Ready to see what you’ll need?

Granulated sugar: Provides essential sweetness and ensures the cake bakes up tender and moist.
All-purpose flour: Our structure-builder for a light, fluffy crumb.
Unsweetened cocoa powder: The star of the show, imparting deep chocolate flavor and an intense color.
Baking powder: Helps the layers rise tall and airy for a bakery-worthy result.
Baking soda: Teams up with the buttermilk to create a soft, slightly tangy crumb.
Salt: Enhances all the flavors and keeps the sweetness in perfect balance.
Eggs: Bind the batter and add richness and moisture.
Buttermilk: The secret weapon for tender, slightly tangy cake layers.
Oil (vegetable or canola): Ensures every bite stays moist for days after baking.
Vanilla extract: Lends warm, aromatic depth throughout the cake and frostings.
Boiling water: Intensifies the cocoa, making the chocolate flavor extra pronounced and the batter luxuriously smooth.
Light brown sugar: Supplies caramel notes, especially in the signature coconut-pecan frosting.
Butter: Adds richness and silken texture to both the cake and the frostings.
Egg yolks: Create that luscious custard texture in the filling we all crave.
Evaporated milk: Gives a creamy, velvety mouthfeel to the coconut-pecan filling and the buttercream frosting.
Chopped pecans: Deliver crunch and a nutty depth that pairs beautifully with chocolate and coconut.
Shredded sweetened coconut: The signature chew and sweetness that define German Chocolate Cake’s personality.
Unsweetened cocoa powder (for chocolate buttercream): Boosts that decadent chocolate edge in the final frosting.
Powdered sugar: Produces a smooth, fluffy buttercream that glides over each layer.

How to Make German Chocolate Cake

Step 1: Prepare the Pans and Oven

Start by heating your oven to 375°F, which ensures the cakes bake up with a perfect crumb. Take a moment to grease two 8 or 9-inch round baking pans well and, for extra insurance, add a round of parchment or wax paper to the bottom. This simple step saves your cakes from sticking and guarantees easy release every time.

Step 2: Mix the Chocolate Cake Batter

Combine your dry ingredients – sugar, flour, cocoa, baking powder, baking soda, and salt – in a large bowl. In another bowl, whisk together the eggs, buttermilk, oil, and vanilla, blending until well combined. Pour the wet ingredients into the dry and mix gently; then, stir in the boiling water. Don’t be alarmed at how thin the batter seems! That’s what makes German Chocolate Cake so incredibly moist.

Step 3: Bake the Cake Layers

Divide the batter evenly between your prepared pans. Slide them into the oven and bake for 25 to 35 minutes, keeping an eye on them (especially if you’re using 9-inch pans, which may finish faster). You’ll know they’re done when a toothpick poked in the center comes out clean or with just a few moist crumbs. Let the cakes rest in their pans for about five minutes, then invert them onto wire racks to cool completely. This keeps them from overbaking and ensures they’re ready to assemble.

Step 4: Make the Coconut-Pecan Frosting

In a medium saucepan, combine the light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Keep the heat on medium and stir constantly as the mixture warms and thickens into a rich, caramel-like custard. Once it begins to thicken, pull it off the burner and stir in vanilla extract, chopped pecans, and shredded sweetened coconut. Let this blissful mixture cool completely before spreading, so it’s nice and thick on your cake.

Step 5: Whip Up the Chocolate Buttercream

Melt butter in a mixing bowl, then blend in cocoa powder until smooth and glossy. Beat in powdered sugar and evaporated milk, alternating between the two until you achieve a fluffy, spreadable consistency. Add vanilla for that finishing touch. If the buttercream feels too thick, splash in a little more milk; if too thin, a pinch more powdered sugar will bring it together.

Step 6: Assemble the German Chocolate Cake

Set your first cake layer on a serving platter and smooth a light layer of chocolate frosting over it. Next, spoon on half of the coconut-pecan frosting, spreading it evenly but leaving about half an inch at the edge to prevent overflows. Top with the second cake layer, then lavish chocolate buttercream over the entire cake. Finish by piling the remaining coconut-pecan frosting on top, spreading it just to the edges for that iconic German Chocolate Cake look.

How to Serve German Chocolate Cake

Garnishes

This cake is a beauty on its own, but a little flourish never hurts! Add a crown of toasted pecan halves, a light sprinkle of toasted coconut, or even a dusting of cocoa powder. These touches highlight the flavors inside and add a playful, inviting finish you’ll love slicing into.

Side Dishes

Because German Chocolate Cake is sweet and rich, pair it with a scoop of vanilla ice cream or a dollop of barely-sweetened whipped cream for contrast. Fresh berries on the side can cut through the richness, giving your palate that perfect balance after every forkful.

Creative Ways to Present

For a special event, try slicing the cake into neat squares and serving as petite cake bites, or assemble as a naked cake with visible layers showing off the luscious frosting within. You could even bake the batter into cupcakes and top each one with a generous spoonful of coconut-pecan magic for a playful twist on tradition.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover the cake tightly (a cake dome or a couple layers of plastic wrap work best) and keep at room temperature for up to two days. The fillings will keep the cake moist, and the flavors practically improve overnight!

Freezing

If you find yourself with leftovers, you can freeze slices of German Chocolate Cake by wrapping them individually in plastic and then foil. Tuck into a freezer-safe container and freeze for up to two months. When ready, thaw overnight in the fridge or at room temperature for an hour or so for that fresh-from-the-oven taste.

Reheating

This cake is lovely served at room temperature, but if you crave a warm slice, microwave for just 10–15 seconds. The chocolate melts, the frosting loosens — and suddenly, you’re in dessert heaven. Just be gentle with heat, so the frosting keeps its delightful, fudgy texture.

FAQs

Can I make German Chocolate Cake ahead of time?

Absolutely! Both the cake layers and frostings can be made a day or two in advance. Store the layers tightly wrapped at room temperature, and keep the coconut-pecan frosting and chocolate buttercream in the fridge. Assemble the cake the day you plan to serve.

What’s the difference between German Chocolate Cake and other chocolate cakes?

The signature coconut-pecan frosting is the main distinction. German Chocolate Cake features a light, tender chocolate cake (traditionally with buttermilk) layered with a custardy filling loaded with coconut and pecans, instead of the typical chocolate or vanilla buttercream.

Can I use a different nut in the frosting?

Yes! If pecans aren’t your favorite, toasted walnuts or even hazelnuts are delicious swaps and still give that essential crunch and nutty depth.

How do I make this cake gluten-free?

Swap the all-purpose flour for your go-to cup-for-cup gluten-free blend. Be sure to check that all your other ingredients are gluten-free, particularly the cocoa and baking powder.

Is it possible to bake this in a 9×13 pan instead of round layers?

Definitely. Just pour the batter into a greased 9×13 inch pan and bake for about 35–40 minutes, keeping an eye on doneness. Spread the coconut-pecan frosting right on top — it’s wonderfully fuss-free this way!

Final Thoughts

Baking your own German Chocolate Cake brings a little magic and a lot of joy into your kitchen. The aroma, the textures, the flavors — they all conspire to create a dessert you’ll crave again and again. I can’t wait for you to share this classic with the lucky folks at your table. Give it a try, and let the cake (and all the compliments) speak for themselves!