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 there’s one dessert that never fails to impress both guests and family alike, it’s the decadent German Chocolate Cake. This classic American favorite brings together a combination of rich, moist chocolate layers and an irresistibly gooey coconut-pecan frosting. Every slice holds the promise of celebration, whether it’s a birthday, a potluck, or simply a Wednesday treat. The flavors are deep and indulgent, yet the cake manages to be wonderfully balanced, which is probably why German Chocolate Cake is always the first to disappear from the dessert table.

German Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is not only how soul-satisfying it tastes but also how straightforward the ingredient list is. Every item plays its own essential role, contributing to the soft crumb, fudgy flavor, or signature topping—so don’t skimp or swap if you want the full glorious effect!

Granulated sugar: Provides essential sweetness and helps keep the crumb moist.
All-purpose flour: The sturdy structure that allows those layers to hold up to generous frostings.
Unsweetened cocoa powder: The key to those deep, chocolatey notes that define a proper German Chocolate Cake.
Baking powder and baking soda: Work together for the perfect rise and a soft, airy crumb.
Salt: Just a pinch sharpens the chocolate and balances all the sweet elements.
Eggs: Bind the cake together and add extra richness.
Buttermilk: Gives tanginess and tenderness, making the cake exceptionally moist.
Oil (vegetable or canola): Keeps the crumb light and fluffy, holding in moisture for days.
Vanilla extract: Brings all the other flavors together, both in the cake and the frostings.
Boiling water: Deepens the cocoa and keeps the batter thin for an ultra-moist result.
Light brown sugar: Lends the caramel undertones you’ll love in the coconut-pecan frosting.
Granulated sugar (for frosting): Adds sweetness to the classic filling.
Butter: Essential for richness in both the cake and those creamy frostings.
Egg yolks: Help thicken the traditional coconut-pecan frosting for that perfectly gooey texture.
Evaporated milk: Adds body and silkiness to the caramel-like frosting and chocolate buttercream.
Chopped pecans: Bring crunch and nuttiness—that signature touch for every German Chocolate Cake.
Shredded sweetened coconut: The star ingredient for the classic coconut-pecan filling.
Unsweetened cocoa powder (for buttercream): Doubles down on the deep chocolate flavor in the outer frosting.
Powdered sugar: Creates a fluffy, smooth chocolate buttercream.

How to Make German Chocolate Cake

Step 1: Prep the Cake Pans

Preheat your oven to 375°F. Grease two 8- or 9-inch round baking pans—be generous here! For extra insurance, line the bottoms with parchment or wax paper rounds before adding the batter. This little step guarantees that your cake layers will glide out effortlessly, staying picture-perfect and ready for frosting.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Combining these dry ingredients thoroughly at the start means you’ll get even distribution of leaveners and the richest possible chocolate flavor in every bite.

Step 3: Add Wet Ingredients and Combine

In a separate bowl, beat together the eggs, buttermilk, oil, and vanilla extract until everything is smooth and blended. Pour this wet mixture into the dry ingredients, then mix until just combined. Stir in the boiling water last—don’t worry, the batter will be runny, but that’s how you know it’ll bake up supremely moist!

Step 4: Bake and Cool the Cakes

Divide the batter evenly into the prepared cake pans. Bake for 25–35 minutes, based on your pan size (9-inch rounds bake a bit quicker). The cakes are done when a toothpick comes out either clean or with a few moist crumbs. Cool in the pans for 5 minutes, then invert onto wire racks to cool completely. This helps lock in moisture for that legendary German Chocolate Cake texture.

Step 5: Make the Coconut-Pecan Frosting

While your cake layers cool, start on the addictive coconut-pecan frosting. In a medium saucepan, combine the light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir together and bring to a gentle boil, cooking over medium heat and stirring constantly until it thickens—this might take 5–7 minutes. Remove from heat, then stir in vanilla, chopped pecans, and shredded coconut. Let it cool so it spreads thick and luscious between the layers.

Step 6: Prepare the Chocolate Buttercream

To create the creamy chocolate frosting that envelopes the cake, melt the butter, then mix it with the cocoa powder. Gradually add powdered sugar and evaporated milk, alternating as you mix, until you reach a light and spreadable consistency. Finish with a splash of vanilla extract. Adjust the texture as needed with a bit more milk or powdered sugar—don’t rush this step, as the buttercream is your decorative canvas!

Step 7: Assemble Your German Chocolate Cake

Place one cake round on your serving plate. Spread a thin layer of chocolate buttercream over the cake, then top with half the cooled coconut-pecan frosting, keeping it about half an inch from the edges. Gently set the second cake layer on top, then frost the whole cake with more buttercream. Finally, pile on the remaining coconut-pecan frosting for a glorious, eye-catching finish. Slice, serve, and bask in the applause!

How to Serve German Chocolate Cake

Garnishes

Dress up your German Chocolate Cake with a sprinkle of toasted coconut or a scatter of extra chopped pecans. For an elegant finish, arrange a few chocolate curls or shavings on top. Fresh berries make a bright pop of color and offer a refreshing contrast to all the rich flavors—plus, they look absolutely stunning on a cake stand.

Side Dishes

This cake is a showstopper all by itself, but pairing it thoughtfully can elevate the entire experience. Serve thin slices alongside a scoop of vanilla ice cream or a dollop of softly whipped cream if you’d like something cool and creamy. A fresh fruit salad or even a small espresso is the perfect complement to the cake’s sweet depth.

Creative Ways to Present

For a playful twist, turn your German Chocolate Cake into cupcakes or mini layer cakes—perfect for sharing or parties! If you’re feeling extra fancy, serve the cake as the centerpiece on a cake stand with edible flowers, or plate each slice with a drizzle of chocolate sauce and a few toasted pecans scattered around. However you style it, this cake radiates homemade charm.

Make Ahead and Storage

Storing Leftovers

German Chocolate Cake is legendary for how beautifully it keeps. Simply place any leftovers in an airtight container and store them at room temperature for up to two days, or in the refrigerator for up to five days. The frosting even gets better as it settles—just be sure to cover the cake well to prevent it from drying out.

Freezing

If you want to get ahead or savor your cake over several weeks, freeze individual slices or the whole (unfrosted) cake layers. Wrap them tightly in plastic wrap, then foil, and freeze for up to three months. When you’re ready to enjoy, thaw the layers or slices at room temperature for a few hours before assembling or serving.

Reheating

If you love your cake just slightly warm (is there anything better?), pop a slice in the microwave for five to ten seconds. This softens the frosting and intensifies the chocolate aroma—like a bakery-fresh treat. Just be careful not to overheat, as you don’t want the frosting to melt entirely.

FAQs

Can I use a different nut instead of pecans in the frosting?

Absolutely! While pecans are classic for German Chocolate Cake, walnuts are a delicious alternative, offering a slightly different but still lovely crunch and flavor. You could even get creative with hazelnuts for a unique spin.

Is there a substitute for buttermilk in the cake?

If you’re out of buttermilk, you can stir one tablespoon of lemon juice or white vinegar into one cup of regular milk, let it sit for five minutes, and use this as a substitute in your cake batter with fantastic results.

Can I make the cake layers or frostings in advance?

Yes! Both the cake layers and frostings can be made a day or two ahead. Store the cakes wrapped tightly at room temperature, and keep the frostings in airtight containers in the fridge. Bring everything back to room temperature before assembling for best texture and spreadability.

Is German Chocolate Cake actually German?

Fun fact: Despite its name, German Chocolate Cake is actually an American invention! The cake is named after Samuel German, who developed a type of baking chocolate—so you can share this little tidbit when serving your masterpiece.

Can I make this recipe gluten-free?

You can! Substitute a good gluten-free all-purpose baking blend for the regular flour, add a pinch of xanthan gum (if your blend doesn’t already have it), and check that all other ingredients are gluten-free. The result is still moist, chocolatey, and absolutely crave-worthy.

Final Thoughts

If you’ve been longing for a classic treat that’s both comforting and dazzling, German Chocolate Cake is always the answer. Don’t hesitate to give it a try—the process is just as satisfying as the first forkful. Your friends and family will be begging for a second slice, and you’ll have a new go-to chocolate cake recipe that never lets you down!

German Chocolate Cake Recipe

★★★★★

4.8 from 11 reviews

Author: Olivia
Total Time: 1 hour 5 minutes
Yield: 1 2-layer cake 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of this classic German Chocolate Cake. Moist chocolate cake layers are sandwiched between luscious coconut-pecan frosting and creamy chocolate buttercream, creating a dessert that is sure to impress.

Instructions

Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. Cut a round piece of wax or parchment paper for the bottom of the pan.
For the Cake: Combine dry ingredients in a large bowl. In a separate bowl, mix wet ingredients and add to dry ingredients. Stir in boiling water. Pour batter into pans.
Bake for 25-35 minutes. Cool in pans for 5 minutes, then invert onto wire racks to cool.
For the German Chocolate Frosting: Cook ingredients in a saucepan until thickened. Stir in vanilla, nuts, and coconut. Cool.
For the Chocolate Buttercream Frosting: Melt butter, stir in cocoa. Add powdered sugar and milk until desired consistency. Stir in vanilla.
Cake Assembly: Place one cake layer, frost with chocolate frosting, then add coconut frosting. Top with second layer and frost entire cake with chocolate frosting. Finish with remaining coconut frosting.

Notes

You can add a sprinkle of extra chopped pecans on top of the cake for added crunch.
Ensure the cake layers are completely cooled before frosting to prevent melting.

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