This German Chocolate Cake is the perfect mix of rich chocolate layers and a gooey, nutty frosting that’ll have everyone asking for seconds. It’s the ultimate treat for any celebration or when you just need that perfect slice of decadence. Ready in less than an hour!
I’ve baked this German Chocolate Cake countless times, and it is always a hit with everyone who tries it! Perfect for an after-dinner treat or a special weekend baking project, this cake is perfect for any occasion: birthday, holidays, and when you have company. Whether you’re cozying up with a slice by the fire or sharing it at a festive gathering, its rich chocolate flavor, and creamy coconut-pecan frosting are sure to win hearts.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make German Chocolate Cake
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Let’s get baking! This is one of my favorite baking projects, and the results are always incredible. Here’s how to make it:
Prepare the Oven and Pans
Preheat your oven to 350°F (180°C). Grab two 8-inch cake pans, grease them well, and line the bottoms with parchment paper. This helps the cake come out cleanly after baking.
Mix Dry Ingredients
Sift together the sugar, flour, baking powder, baking soda, and salt. Add the cocoa powder. This ensures your cake has a light, even texture without any lumpy surprises.
Combine Wet Ingredients
In another bowl, whip up the eggs, buttermilk, oil, and vanilla extract with an electric mixer (or pop them in the bowl of a stand mixer with a paddle attachment) until it’s all smooth and creamy.
Combine Wet and Dry Mixtures
Pour the dry ingredients into the wet ingredients and fold just until they’re combined. Then, stir in the boiling water—the batter will be thin, but that’s perfect!
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Bake the Cake
Divide the batter mixture evenly between the prepared pans. Slide them into the oven and bake for 25-35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Cool and Frost
Let the cakes cool in the pans for about 5 minutes, then turn them out onto wire racks to cool completely. Patience is key—make sure they’re totally cool before frosting.
Make the Frostings
For the coconut-pecan frosting, cook the sugar, butter, egg yolks, and evaporated milk over medium heat until thickened. Then mix in the vanilla, pecans, and coconut.
For the chocolate frosting, melt butter, stir in cocoa, and alternately add powdered sugar and milk until smooth. Add vanilla last.
Assemble the Cake
Place one cake layer on your serving plate. Spread a layer of chocolate frosting over it, then spoon half the coconut-pecan filling on top. Add the second cake layer and repeat.
Cover the whole cake with the rest of the chocolate frosting and top with the remaining coconut-pecan frosting.
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
- Preheat your oven to 180ºC (350°F) and 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 for 25-35 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
- Room Temperature Ingredients: Make sure your eggs, buttermilk, and butter are all at room temperature before you start. This ensures everything mixes together smoothly, giving you a better texture in the cake.
- Don’t Overmix: When you combine your wet and dry ingredients, mix just until they’re combined. Overmixing can make the cake tough.
- Check Your Baking Powder and Soda: Make sure they’re fresh! Old leaveners can lead to a flat cake, and we definitely want fluffy.
- Boiling Water: Adding boiling water to the batter might seem odd, but it helps bloom the cocoa powder, giving you a richer chocolate flavor.
- Cooling Time: Letting the cakes cool completely before frosting is crucial. Warm cakes can melt your frosting, creating a sloppy mess instead of a beautiful cake.
- Frosting Consistency: If your coconut-pecan frosting is too runny, let it simmer a bit longer. If it’s too thick, add a touch more evaporated milk.
- Make Ahead: You can bake the cake layers a day or two in advance. Just wrap them up and keep them in the fridge until you’re ready to frost.
Storage Instructions
- Room Temperature: To keep your German Chocolate Cake tasting fresh, wrap it up well. Use plastic wrap or aluminum foil to cover the cake tightly, preventing air from drying it out. You can store it at room temperature for a day or two
- Fridge: If you want to keep it a bit longer, pop it in the fridge. Just remember, cold cake can be a bit firm, so let it sit out for a bit before you dig in again. This way, you’ll get that perfect creamy texture back!
- Freeze: You can also freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and they’ll be good for a couple of months in the freezer. Just thaw and frost when needed.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Recipe Notes and Tips
I have a few nuggets of wisdom to help you nail this recipe:
- Room Temperature Ingredients: Make sure your eggs, buttermilk, and butter are all at room temperature before you start. This ensures everything mixes together smoothly, giving you a better texture in the cake.
- Don’t Overmix: When you combine your wet and dry ingredients, mix just until they’re combined. Overmixing can make the cake tough.
- Check Your Baking Powder and Soda: Make sure they’re fresh! Old leaveners can lead to a flat cake, and we definitely want fluffy.
- Boiling Water: Adding boiling water to the batter might seem odd, but it helps bloom the cocoa powder, giving you a richer chocolate flavor.
- Cooling Time: Letting the cakes cool completely before frosting is crucial. Warm cakes can melt your frosting, creating a sloppy mess instead of a beautiful cake.
- Frosting Consistency: If your coconut-pecan frosting is too runny, let it simmer a bit longer. If it’s too thick, add a touch more evaporated milk.
- Make Ahead: You can bake the cake layers a day or two in advance. Just wrap them up and keep them in the fridge until you’re ready to frost.
How to Store Leftover German Chocolate Cake
To keep your German Chocolate Cake tasting fresh, wrap it up well. Use plastic wrap or aluminum foil to cover the cake tightly, preventing air from drying it out.
You can store it at room temperature for a day or two, but if you want to keep it a bit longer, pop it in the fridge. Just remember, cold cake can be a bit firm, so let it sit out for a bit before you dig in again. This way, you’ll get that perfect creamy texture back!
You can also freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and they’ll be good for a couple of months in the freezer. Just thaw and frost when needed.
What to Serve With German Chocolate Cake
Since the cake is quite rich, consider serving something light to balance the sweetness. A scoop of vanilla ice cream or a dollop of whipped cream does wonders.
If you’re feeling a bit fancy, a glass of dessert wine or a cup of strong coffee can also complement the deep chocolate and sweet, nutty flavors perfectly.
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