Air Fryer German Chocolate Cake is just as rich and delicious as the one you can make in a traditional oven or buy from a fancy bakery. It’s moist, soft, and with smooth chocolate buttercream and signature coconut-pecan frosting, everything comes together perfectly in every bite! If you’re in for an ultimate treat, this recipe is an excellent choice.
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I love how I can pull off a homemade dessert that feels and tastes luxurious with this simple recipe. Whether for a family dinner, a holiday, or simply a weekend treat, this air-fried version of German chocolate cake always makes it extra special. I can prep the layers ahead of time, store or freeze them for later, and still enjoy them like they’re new.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer German Chocolate Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps, and you’ll have a rich and gooey air-fried German chocolate cake with the perfect balance of flavors and textures.
Prepare the Cake Batter
Grease two 8-inch round cake pans (or ones that fit in your air fryer) to prevent sticking.
In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla with an electric mixer until smooth.
Pour the wet ingredients into the dry ingredients and mix until fully combined. Slowly stir in the boiling water—don’t worry, the batter will be thin, but this helps create a soft texture.
Bake the Cake in the Air Fryer
Divide the batter evenly between the two prepared pans.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Bake one pan at a time in the air fryer at 350°F (180°C) for 20 minutes or until a toothpick comes out clean.
Let the cakes cool for five minutes in the pans, then carefully transfer them to wire racks to cool completely.
Make the Coconut-Pecan Frosting
In a saucepan over medium heat, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir and bring to a low boil until the mixture thickens.
Remove from heat, then stir in the vanilla, chopped pecans, and shredded coconut.
Let the frosting cool completely before using it on the cake—it will thicken as it cools.
Prepare the Chocolate Buttercream Frosting
Melt the butter and stir in the cocoa powder until smooth. Alternately mix in powdered sugar and evaporated milk, stirring well until you get the right consistency.
Add the vanilla extract and continue mixing until the frosting is thick and creamy.
Assemble the Cake
Place one cooled cake layer on a serving plate.
Spread a thin layer of chocolate frosting on top, followed by half of the coconut-pecan frosting.
Place the second cake layer on top and cover the entire cake with the remaining chocolate buttercream.
Finish by spreading the rest of the coconut-pecan frosting over the top.
Slice and Serve
Cut the cake into slices. Serve and enjoy!
Air Fryer German Chocolate Cake
Add Preferred SourceIngredients
- 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
For the Coconut Frosting:
- 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
For the Chocolate Frosting:
- ½ cup butter
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Grease two round baking pans (8-inch).
- Sift sugar, flour, cocoa, baking powder, baking soda, and salt in a big bowl.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
- In another bowl, mix eggs, buttermilk, oil, and vanilla with an electric mixer until creamy.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Combine the wet and dry ingredients, then stir in boiling water. The batter will be thin.1 cup boiling water
- Pour the batter into the prepared pans and bake in the air fryer at 350°F (180ºC) for 20 minutes until a toothpick comes out clean.
- Let the cakes cool for 5 minutes, then remove them from the pans and let them cool completely on wire racks.
For the German Chocolate Frosting:
- In a saucepan, mix brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.½ cup light brown sugar, ½ cup granulated sugar, ½ cup butter, 3 large egg yolks, ¾ cup evaporated milk
- Stir and bring to a low boil over medium heat until thickened.
- Remove from heat and stir in vanilla, nuts, and coconut.1 tablespoon vanilla extract, 1 cup chopped pecans, 1 cup shredded coconut
- Let it cool completely before using it on the cake.
For the Chocolate Buttercream Frosting:
- Melt butter and stir in cocoa powder.½ cup butter, ⅔ cup unsweetened cocoa powder
- Alternately add powdered sugar and milk until you get the right consistency and stir in vanilla.3 cups powdered sugar, ⅓ cup evaporated milk, 1 teaspoon vanilla extract
Cake Assembly:
- Put one cake round on a plate.
- Spread a thin layer of chocolate frosting on top, then add half of the coconut frosting.
- Stack the second cake round on top.
- Cover the entire cake with chocolate frosting.
- Spread the remaining coconut frosting on top.
Notes
- Sift the dry ingredients: This step is more than just turning your dry ingredients into a smooth, fine powder—it’s more about preventing lumps in the batter. So don’t skip this step! You can also press them with a rubber spatula to make sure everything’s finely crushed and nothing gets left behind.
- Expect a thin batter: Don’t worry if the batter is looser than most cake batter, as this is intentional and helps create a soft, moist texture. Don’t add extra flour to thicken it.
- Use the right pan size: Stick with 8-inch round cake pans, as they fit best in most air fryer baskets.
- Check for doneness early: Air fryer models vary in temperature and may cook faster, so start testing with a toothpick at the 18-minute mark or a few minutes earlier. If it comes out clean, the cake is ready.
- Cool completely before frosting: Frosting warm cake layers will cause the buttercream to melt and slide off. Let them cool completely for the best results.
- Let the coconut frosting thicken: The frosting will continue to set as it cools, so give it time to reach the right consistency before spreading.
- Apply a thin layer of chocolate frosting first: This helps the coconut-pecan topping stick better and prevents the cake from absorbing too much moisture.
- Chill before slicing: If you want clean, smooth edges in every slice, refrigerate the cake for about 20 minutes before cutting.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Recipe Notes and Expert Tips
I’ve made this air-fried cake enough times to know that a few simple tips make all the difference in getting the perfect texture and flavor.
- Sift the dry ingredients: This step is more than just turning your dry ingredients into a smooth, fine powder—it’s more about preventing lumps in the batter. So don’t skip this step! You can also press them with a rubber spatula to make sure everything’s finely crushed and nothing gets left behind.
- Expect a thin batter: Don’t worry if the batter is looser than most cake batter, as this is intentional and helps create a soft, moist texture. Don’t add extra flour to thicken it.
- Use the right pan size: Stick with 8-inch round cake pans, as they fit best in most air fryer baskets.
- Check for doneness early: Air fryer models vary in temperature and may cook faster, so start testing with a toothpick at the 18-minute mark or a few minutes earlier. If it comes out clean, the cake is ready.
- Cool completely before frosting: Frosting warm cake layers will cause the buttercream to melt and slide off. Let them cool completely for the best results.
- Let the coconut frosting thicken: The frosting will continue to set as it cools, so give it time to reach the right consistency before spreading.
- Apply a thin layer of chocolate frosting first: This helps the coconut-pecan topping stick better and prevents the cake from absorbing too much moisture.
- Chill before slicing: If you want clean, smooth edges in every slice, refrigerate the cake for about 20 minutes before cutting.
How to Store Leftover Air Fryer German Chocolate Cake
If you’re left with extra slices or saving the treats for later, you can store them in 3 different ways: at room temperature, in the fridge, and in the freezer.
To safely store, transfer the leftover cake into an airtight container or cover it tightly with plastic wrap so the air won’t dry it out. You can leave it at room temperature for 1-2 days, but if you want it to last longer, keep it in the fridge for up to 5 days.
For even longer storage, you can also pop it in the freezer, and your air-fried German chocolate cake should stay just as good for up to 3 months. Just be sure it’s cooled completely so there’ll be no moisture trapped, and secure each slice (already plastic-wrapped) in a freezer-safe bag.
Once you’re ready to enjoy it again, let it thaw slowly in the fridge or sit out for a bit at room temperature, or if you’d prefer it warm, reheat it in the air fryer for 2-3 minutes.
To prevent the frosting from melting too much and dripping, place the cake on an aluminum foil with the edges folded up. This way, all the melted frosting doesn’t spill into the air fryer basket.
More Easy Recipes for You to Try at Home
I’ve got plenty of other air fryer recipes that are just as easy and satisfying to make. Check them out for more inspiration!
