German Chocolate Cake
German chocolate cake layers tender chocolate cake with a coconut-pecan frosting that makes each slice rich and classic.
About This Recipe
German chocolate cake is known for its coconut-pecan frosting as much as the chocolate cake itself. The frosting should be thick, glossy, and spoonable before it goes between the layers.
Let the cake layers cool fully so the filling stays neat and does not slide.
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))
Ingredient Notes
- Chocolate cake: A tender chocolate base supports the rich topping.
- Coconut: Sweetened coconut gives the frosting its chewy texture.
- Pecans: Toasted pecans add crunch and nutty flavor.
- Evaporated milk and eggs: These thicken the custard-style frosting.
Instructions
- 1
Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
- 2
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
- 3
Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
- 4
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
- 5
Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
- 6
Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
- 7
Place one of the cake rounds on your serving stand or plate.
- 8
Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
- 9
Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
- 10
Spoon remaining coconut frosting on top of the cake.
Katy’s Kitchen Tips
- Cool the frosting until spreadable, not runny.
- Toast pecans for deeper flavor.
- Level cake layers if needed before filling.
- Chill briefly before slicing for cleaner pieces.
Variations and Substitutions
- Sheet cake: Bake in a rectangular pan and spread frosting on top.
- Extra chocolate: Add a thin chocolate ganache layer.
- Nut-free: Skip pecans and use extra coconut.
- Mini cakes: Bake as cupcakes and spoon frosting on top.
What to Serve With German Chocolate Cake
Serve with coffee, cold milk, whipped cream, or a small scoop of vanilla ice cream.
Storage and Reheating
Cover and refrigerate for up to 4 days because of the custard-style topping.
Bring slices close to room temperature before serving for the best texture.
Common Mistakes to Avoid
- Warm cake layers: Filling can slide if the cake is not cool.
- Thin frosting: Cook until thick enough to hold its shape.
- Skipping nuts toast: Toasting improves the flavor.
- Overbaking: Dry cake makes the rich topping feel heavy.
FAQ
Is German chocolate cake German?
It is named after German’s chocolate, not the country.
Can I make the frosting ahead?
Yes. Chill it, then soften slightly before spreading.
Can I freeze it?
Freeze cake layers separately for best results.
Why is my frosting runny?
It likely needed more cooking time or cooling time.
Nutrition Facts
- Calories: 591 kcal
- Carbohydrates: 77 g
- Cholesterol: 100 mg
- Fiber: 3 g
- Protein: 5 g
- Sodium: 440 mg
- Sugar: 69 g
- Fat: 31 g
- Saturated Fat: 12 g