Name: German Chocolate Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Cuisine: German-American
Ingredients: 2 cups sugar; 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup light brown sugar; ½ cup granulated sugar; ½ cup butter; 3 large egg yolks; ¾ cup evaporated milk; 1 tablespoon vanilla extract; 1 cup chopped pecans; 1 cup shredded coconut; ½ cup butter; ⅔ cup unsweetened cocoa powder; 3 cups powdered sugar; ⅓ cup evaporated milk; 1 teaspoon vanilla extract

Jump to Recipe· 4.1 from 62 reviews

If you have a sweet tooth and love rich, decadent desserts, then this German Chocolate Cake Recipe is going to be your new favorite! Imagine moist chocolate cake layers paired with a luscious coconut-pecan frosting that is both gooey and irresistible. This recipe brings together classic flavors in a way that feels both nostalgic and luxurious, perfect for celebrations or whenever you want to treat yourself with something special. The balance of textures and flavors in this German Chocolate Cake Recipe makes it a timeless dessert that’s surprisingly simple to make but absolutely unforgettable.

Ingredients You’ll Need

A dark brown cake layer sits centered on a white plate with a spoon spreading a thick, light brown textured layer of filling or frosting on top. A woman's hand holds the spoon, scooping some of the spread from a white bowl nearby. The setting is on a white marbled surface with part of another dark brown cake layer on a white plate visible at the bottom right. The image is taken from above, showing the mixing action clearly. photo taken with an iphone --ar 4:5 --v 7

Getting this German Chocolate Cake Recipe just right starts with simple, pantry-friendly ingredients that each play a key role in making the cake moist, flavorful, and perfectly textured.

Sugar: Adds sweetness and helps create a moist crumb in the cake layers.
All-purpose flour: The foundation that gives the cake structure and tenderness.
Unsweetened cocoa powder: Provides that deep chocolate flavor and rich color.
Baking powder & baking soda: These leavening agents ensure the cake rises beautifully and stays light.
Salt: Enhances all the flavors and balances sweetness perfectly.
Eggs: Bind the ingredients together and add richness.
Buttermilk: Adds tang and keeps the cake incredibly moist.
Vegetable oil: Contributes to the tender crumb and moisture retention.
Vanilla extract: Infuses the cake with a warm, aromatic undertone.
Boiling water: Intensifies the cocoa flavor and ensures the batter is smooth.
Light brown sugar & granulated sugar: Essential for the signature caramel notes in the coconut-pecan frosting.
Butter: Used both in the cake and frostings for richness and creamy texture.
Egg yolks: Added to the frosting to enrich the flavor and create a smooth consistency.
Evaporated milk: Key for a thick and creamy frosting consistency.
Chopped pecans and shredded coconut: Classic mix-ins for a crunchy and chewy frosting that’s the hallmark of this cake.
Powdered sugar: Sweetens and thickens the chocolate buttercream frosting for layering and coating.

How to Make German Chocolate Cake Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 180ºC (350°F). Grease two 8-inch round baking pans thoroughly to prevent sticking. This sets the stage for your cake layers to bake evenly and come out perfectly smooth on the sides.

Step 2: Combine the Dry Ingredients

In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. This step ensures everything is evenly mixed and airy, which helps the cake rise nicely while keeping a light texture.

Step 3: Mix the Wet Ingredients

In a separate bowl, beat the eggs with buttermilk, vegetable oil, and vanilla extract until completely creamy. This mixture is the heart of the cake’s moisture and flavor, creating that tender crumb we all love.

Step 4: Bring Wet and Dry Together

Now, gently combine the wet ingredients with the dry mix. Then carefully stir in the boiling water – the batter will be thin, but that’s exactly how you want it. The hot water really brings out the cocoa flavour and makes the batter smooth for a perfect bake.

Step 5: Bake Your Cake Layers

Pour the batter evenly into the prepared pans. Bake for about 25-35 minutes or until a toothpick inserted into the center comes out clean. Remember, ovens vary so checking a few minutes before the timer is always a good tip!

Step 6: Cool the Cakes

Let the cakes cool in the pans for 5 minutes, then turn them out onto wire racks to cool completely. Cooling is important so your frostings don’t melt when applied and your slices cut cleanly.

Step 7: Make the Signature Coconut-Pecan Frosting

Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan. Stir frequently over medium heat until the mixture thickens and reaches a low boil. Remove from heat and stir in vanilla, chopped pecans, and shredded coconut. Allow this luscious frosting to cool completely — this is the iconic part of the German Chocolate Cake Recipe that everyone raves about.

Step 8: Prepare the Chocolate Buttercream Frosting

Melt the butter and mix in cocoa powder until smooth. Gradually add powdered sugar and evaporated milk alternately until the frosting reaches a spreadable consistency. Stir in the vanilla extract for that extra depth of flavor. This frosting acts as the perfect chocolatey layer and coating for the cake.

Step 9: Assemble Your Cake

Start by placing one cake layer on your serving plate. Spread a thin layer of chocolate buttercream frosting over it, then generously add half of the coconut-pecan frosting on top. Place the second cake layer on top and cover the entire cake with the chocolate buttercream. Finally, spread the remaining coconut-pecan frosting on the top for that irresistible gooey finish. Voilà, your German Chocolate Cake Recipe is ready to impress!

How to Serve German Chocolate Cake Recipe

A slice of chocolate cake with two dark brown soft layers and a thick middle layer of light brown creamy filling sits on a white plate with a thin light brown rim, accompanied by a small silver spoon resting on the plate’s edge. The cake texture looks moist and slightly crumbly, with the top layer having a smooth chocolate frosting. The background is a white marbled surface with a blurred cloth and another piece of cake further behind, out of focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple way to elevate this cake is by adding extra chopped pecans or toasted coconut flakes on top. Fresh berries can add a juicy contrast and a pop of color that brightens the presentation.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience. Freshly brewed coffee or a rich black tea also complement the deep chocolate and nutty flavors.

Creative Ways to Present

For festive occasions, slice the cake into mini squares or cupcakes with the same frostings swirled on top. You can also serve slices with a drizzle of caramel sauce or a sprinkle of sea salt for a sophisticated twist of flavors that delight the taste buds.

Make Ahead and Storage

Storing Leftovers

German Chocolate Cake stays wonderfully moist when stored in an airtight container in the refrigerator. It can last up to 4 days and still taste fresh, making it a great dessert to prepare ahead for gatherings.

Freezing

You can freeze both the unfrosted cake layers and the assembled cake. Wrap layers tightly in plastic wrap and foil, then store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before frosting or serving.

Reheating

For that freshly-baked warmth, let slices come to room temperature then warm gently in the microwave for about 10-15 seconds. This helps soften the frosting slightly and enhances the flavors without drying out the cake.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice to mimic the acidity and tenderness buttermilk provides.

Is this cake really from Germany?

Interestingly, German Chocolate Cake actually originated in the United States and is named after an American named Samuel German who developed a type of sweet baking chocolate used in the recipe.

How do I avoid the frosting from being too runny?

Cooking the coconut-pecan frosting until it thickens to a low boil helps achieve the perfect set. Cooling it completely before frosting also prevents it from sliding off the cake layers.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and ensure other ingredients are gluten-free to maintain the texture and flavor.

What is the best way to get even cake layers?

Level your cake layers by trimming off the domed tops with a serrated knife once cooled. This ensures clean, even stacking that looks professional and slices easily.

Final Thoughts

This German Chocolate Cake Recipe truly embodies the comfort and joy of homemade baking. From the rich chocolate layers to the ooey-gooey coconut-pecan frosting, every bite feels like a celebration. Don’t hesitate to dive in and make this classic cake your own—it’s a delicious way to bring smiles to any table!