Introduction

German Chocolate Cake is a rich, moist chocolate layer cake topped with a luscious coconut-pecan frosting. Its combination of deep chocolate flavor and sweet, nutty frosting makes it a classic favorite for celebrations and special occasions.

A slice of chocolate cake is shown on a white plate on a white marbled surface, with a two-layered structure. The bottom and top layers are dark brown, moist chocolate cake with a soft, crumbly texture. Between these is a thick middle filling of light brown coconut and nut mixture with a shiny, sticky appearance. The sides and top edge are frosted with a smooth chocolate icing that forms a small piped swirl on the right side. Photo taken with an iphone --ar 4:5 --v 7

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) (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), divided
3 large egg yolks
3/4 cup evaporated milk (180 ml), plus 1/3 cup (80 ml) for frosting
1 tablespoon vanilla extract (15 ml)
1 cup chopped pecans (120 g)
1 cup shredded sweetened coconut (80 g)
2/3 cup unsweetened cocoa powder (65 g)
3 cups powdered sugar (360 g)
1 teaspoon vanilla extract (5 ml)

Instructions

Step 1: Preheat your oven to 375°F. Grease two 8 or 9-inch round baking pans and line the bottoms with parchment paper to prevent sticking.
Step 2: In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until combined.
Step 4: Carefully stir in the boiling water. The batter will be thin. Divide the batter evenly between the prepared pans.
Step 5: Bake for 25 to 35 minutes, depending on pan size, until a toothpick inserted in the center comes out clean or with a few crumbs. Let cool 5 minutes in pans, then invert onto wire racks to cool completely.
Step 6: For the coconut frosting, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a medium saucepan. Stir constantly and bring to a low boil over medium heat.
Step 7: Continue stirring for a few minutes until the mixture thickens. Remove from heat, then stir in vanilla extract, chopped pecans, and shredded coconut. Allow to cool completely before using.
Step 8: For the chocolate frosting, melt 1/2 cup butter in a bowl, then stir in cocoa powder. Alternately add powdered sugar and 1/3 cup evaporated milk, beating until smooth and spreadable. Add more milk or powdered sugar as needed to reach desired consistency. Stir in vanilla extract.
Step 9: To assemble, place one cake layer on your serving plate. Spread a thin layer of chocolate frosting on top, then spoon half of the coconut frosting, spreading it smoothly and leaving about 1/2 inch from the edge.
Step 10: Top with the second cake layer. Cover the entire cake with chocolate frosting and finish by spooning the remaining coconut frosting on top.

Tips & Variations

Use warm but not hot water when mixing the batter to help dissolve cocoa and create a moist cake.
Substitute chopped walnuts for pecans if preferred or if pecans are unavailable.
For extra flavor, lightly toast the coconut and pecans before adding to the frosting.
Make sure to cool the coconut frosting completely before spreading to prevent it from melting the chocolate frosting.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture. Leftovers can also be frozen for up to 2 months; thaw in the refrigerator overnight.

How to Serve

A round cake with three visible layers covered in smooth, creamy chocolate frosting has a thick border of swirled dark chocolate frosting along the top edge. The center top layer is sprinkled with a crumbly, light tan nut mixture that contrasts with the dark chocolate. The cake sits on a white cake stand with a simple design. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking flour blend, but results may vary. Be sure to choose a blend that includes xanthan gum for best texture.

Is it necessary to use evaporated milk in the frosting?

Evaporated milk gives the frosting its distinct creamy richness, but you can substitute with regular milk for a lighter version, though the texture and flavor might be slightly different.

German Chocolate Cake Recipe

Print Recipe

★★★★★

4.8 from 133 reviews

This classic German Chocolate Cake recipe features a moist, rich chocolate cake layered and topped with a signature gooey coconut-pecan frosting and a smooth chocolate buttercream frosting. Perfectly balanced between decadent chocolate and nutty coconut flavors, this cake is ideal for celebrations or an indulgent dessert.

Author: Tara
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Chocolate Cake:

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)

For the Coconut Frosting:

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)

For the Chocolate Frosting:

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)

Instructions

Prepare Cake Pans: Preheat your oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans and line the bottoms with round pieces of wax or parchment paper to ensure the cakes release easily after baking.
Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until combined.
Combine Wet Ingredients: In a separate bowl, beat the eggs with buttermilk, vegetable or canola oil, and vanilla extract until well combined.
Make Batter: Pour the wet ingredients into the dry ingredients and mix until just combined. Carefully stir in the boiling water; the batter will be thin, which is expected. Pour the batter evenly into the prepared pans.
Bake the Cake: Bake for 25 to 35 minutes depending on the pan size (9-inch pans bake faster) or until a toothpick inserted in the center comes out clean or with just a few crumbs. Let the cakes cool in the pans for 5 minutes, then invert them onto wire racks to cool completely.
Make Coconut Frosting: In a medium saucepan, combine light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir constantly over medium heat until the mixture reaches a low boil and thickens, about several minutes. Remove from heat, then stir in vanilla extract, chopped pecans, and shredded coconut. Allow the frosting to cool completely before using.
Make Chocolate Buttercream Frosting: Melt butter in a bowl. Stir in unsweetened cocoa powder. Gradually alternate adding powdered sugar and evaporated milk, beating until you reach a smooth, spreadable consistency. Adjust with additional milk or powdered sugar as needed. Stir in vanilla extract.
Assemble the Cake: Place one cake layer on your serving plate or cake stand. Spread a thin layer of chocolate buttercream frosting over the top. Spoon half of the coconut frosting over the chocolate layer and spread evenly, leaving about 1/2 inch border from the edge. Position the second cake layer on top.
Finish Frosting: Coat the entire cake with the remaining chocolate buttercream frosting. Spoon the remaining coconut frosting over the top of the cake and spread evenly. Allow to set before slicing and serving.

Notes

Use room temperature eggs for better mixing.
Make sure to stir the coconut frosting constantly when cooking to prevent burning and to achieve proper thickening.
Allow cakes to cool completely before frosting to prevent melting.
You can substitute pecans with walnuts if desired.
For a richer cake, use high-quality cocoa powder.
For best results, refrigerate the assembled cake for an hour before serving to let frostings set.

Keywords: German Chocolate Cake, chocolate cake, coconut pecan frosting, chocolate buttercream, classic dessert