Name: Homemade German Chocolate Cake
Prep time: 30 min
Cook time: PT-487692H3M
Total time: PT-487692H3M
Cuisine: American
Ingredients: For the Chocolate Cake:; 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water or hot coffee; For the Coconut-Pecan Frosting:; 1 cup evaporated milk; 3 large egg yolks; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup unsalted butter; 1 teaspoon vanilla extract; 1 1/2 cups sweetened shredded coconut; 1 cup chopped pecans

Why You’ll Love This Recipe

German Chocolate Cake is not just about chocolate—it’s about balance. The cake itself is deeply flavorful yet not overpowering, while the signature coconut-pecan filling provides a sweet, buttery contrast with wonderful texture. This recipe delivers a showstopping dessert that’s made from scratch with simple ingredients and unforgettable flavor in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Boiling water or hot coffee (to enhance chocolate flavor)

For the Coconut-Pecan Frosting:

Evaporated milk
Egg yolks
Granulated sugar
Brown sugar
Unsalted butter
Vanilla extract
Sweetened shredded coconut
Chopped pecans

Directions

Make the Chocolate Cake:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, and vanilla. Beat until smooth and well combined.
Stir in the boiling water or hot coffee until the batter is thin and smooth.
Divide the batter evenly between the prepared pans.
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.

Make the Coconut-Pecan Frosting:

In a saucepan over medium heat, combine evaporated milk, egg yolks, both sugars, and butter.
Cook, stirring constantly, until the mixture thickens and begins to bubble—about 10–12 minutes.
Remove from heat and stir in vanilla, coconut, and pecans.
Let the frosting cool completely before spreading. It will thicken as it cools.

Assemble the Cake:

Place one cake layer on a serving plate. Spread a generous amount of coconut-pecan frosting on top.
Repeat with the remaining layers, spreading the frosting only on the tops of each layer and over the top of the cake.
Optionally frost the sides with chocolate buttercream or leave them exposed for a rustic look.
Chill for 30 minutes before slicing for cleaner cuts.

Servings and timing

Serves 10–12
Prep time: 30 minutes
Cook time: 30–35 minutes
Cooling and assembly time: 1–1.5 hours
Total time: 2–2.5 hours

Variations

German Chocolate Cupcakes: Bake the batter in cupcake tins for 18–20 minutes and top with a dollop of frosting.
Extra Chocolate: Add a layer of chocolate ganache between cake layers or drizzle on top.
Nut-Free: Omit pecans for an allergy-friendly version.
Sheet Cake Style: Bake in a 9×13-inch pan and spread frosting over the top for an easy single-layer cake.
Frosted Sides: Cover the sides with chocolate buttercream or whipped ganache for added elegance.

Storage/Reheating

Store the assembled cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture and flavor.

To freeze, wrap individual cake slices in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.

FAQs

Is German chocolate cake German?

No, it’s named after Samuel German, the creator of a type of sweet baking chocolate used in the original recipe.

Can I make this cake in advance?

Yes, you can bake the cake layers and make the frosting a day in advance. Assemble before serving.

What can I use instead of buttermilk?

Mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes as a substitute.

Do I need to refrigerate the frosting?

Yes, because of the egg yolks and milk, the frosting should be stored in the refrigerator.

Can I use unsweetened coconut?

Sweetened coconut is traditional, but unsweetened works if you prefer a less sweet frosting.

Why use boiling water or coffee in the batter?

It intensifies the chocolate flavor and creates a smoother batter with a lighter texture.

Can I double the frosting?

Yes, especially if you want to cover the entire cake, including the sides.

Can I use boxed cake mix?

Yes, in a pinch you can use a chocolate cake mix, but the homemade version has superior flavor and texture.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend, and check that all ingredients are certified gluten-free.

How do I get clean slices?

Chill the cake before slicing and wipe the knife clean between cuts for neat presentation.

Conclusion

Homemade German Chocolate Cake is a stunning dessert with rich, chocolatey layers and a sweet, nutty coconut-pecan frosting that sets it apart from other cakes. Whether you’re making it for a celebration or just to indulge, this classic cake is well worth the effort and guaranteed to impress with every bite.