There's nothing quite like the indulgent decadence of a homemade German Chocolate Cake. With its moist chocolate layers, rich coconut-pecan filling, and smooth, creamy frosting, this dessert is a showstopper for any occasion.
I first discovered the joys of German Chocolate Cake while baking for a family celebration. Despite its elegant presentation, I was thrilled to learn how straightforward it is to prepare. Now, it’s my go-to dessert for impressing a crowd without breaking a sweat. Let’s dive into why this cake deserves a place in your recipe box.
Why You'll Love This German Chocolate Cake
Get ready to fall in love with the perfect blend of textures and flavors. German Chocolate Cake isn’t just a treat for your taste buds; it’s an experience that’s hard to forget.
First, the cake layers themselves are incredibly moist and tender. Thanks to a mix of buttermilk and melted chocolate, every bite feels like a rich, velvety indulgence.
Second, the coconut-pecan filling is a game-changer. Sweet, nutty, and buttery, it adds a delicious contrast to the deep chocolate flavor of the cake.
And don’t overlook the frosting! A silky chocolate buttercream ties everything together, adding the perfect touch of sweetness.
Best of all, this recipe is surprisingly approachable. Whether you’re a seasoned baker or just starting out, the steps are easy to follow, and the results are consistently impressive. Ready to make this masterpiece?
Ingredients Notes

The key to an amazing German Chocolate Cake lies in its carefully selected ingredients. Each one plays a crucial role in achieving that signature flavor and texture.
For the cake base, cake flour is your best friend. Its lower protein content ensures a tender crumb, but all-purpose flour can work if needed. Don’t skip the buttermilk; it adds a subtle tang while keeping the cake moist. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of vinegar to a cup of milk.
The star of the show is German’s sweet chocolate, which gives the cake its unique flavor. If you can’t find it, semi-sweet chocolate mixed with a touch of sugar is a good alternative.
The filling calls for shredded coconut and chopped pecans, which create that signature texture. Use sweetened coconut for the traditional flavor, but unsweetened works if you prefer a less sugary filling.
Finally, for the frosting, high-quality cocoa powder and unsalted butter are non-negotiable. These ingredients ensure your frosting is creamy and decadent without being overly sweet.
Special equipment isn’t required, but a stand mixer will make the process smoother, especially when whipping up the frosting and batter. A few mixing bowls and a sturdy whisk will also come in handy.
How to Make This German Chocolate Cake

Creating this stunning dessert is easier than you might think. Follow these steps for a foolproof cake every time.
Begin by preparing your cake pans. Grease three 9-inch round pans and line the bottoms with parchment paper to prevent sticking. Preheat your oven to 350°F to ensure even baking.
Next, melt your German’s sweet chocolate in a heatproof bowl over simmering water, stirring until smooth. Set it aside to cool while you prepare the batter.
In a large mixing bowl, cream together unsalted butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the melted chocolate and vanilla extract.
In a separate bowl, whisk together the cake flour, baking soda, and a pinch of salt. Gradually add this to the wet ingredients, alternating with buttermilk, beginning and ending with the dry mixture. Divide the batter evenly among your prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool completely before assembly.
For the filling, combine evaporated milk, sugar, butter, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened. Stir in the coconut and pecans, then let it cool before spreading.
Assemble the cake by layering the coconut-pecan filling between each layer. Finish with a generous coat of chocolate buttercream on the top and sides. Smooth it out for a polished look, or create rustic swirls for charm.
Storage Options
If you’re lucky enough to have leftovers, German Chocolate Cake stores beautifully. Wrap individual slices in plastic wrap and place them in an airtight container for up to 4 days at room temperature. For longer storage, refrigerate the cake for up to a week; just allow it to come to room temperature before serving.
This cake also freezes well! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge when ready to enjoy.
For reheating, warm slices in the microwave for 10–15 seconds to bring back that just-baked freshness.
Variations and Substitutions
This versatile cake is perfect for customization. Here are a few ideas to make it your own:
- Swap the pecans for walnuts if you prefer their milder flavor.
- Add a splash of rum or bourbon to the filling for a boozy twist that enhances the chocolate and coconut.
- Use dark chocolate instead of sweet chocolate for a richer, less sweet cake base.
- Experiment with frostings – a cream cheese frosting adds a tangy contrast to the coconut filling.
Feel free to get creative with your presentation too! Try decorating the top with extra pecans, coconut shavings, or a drizzle of melted chocolate. However you make it, this cake is bound to be a crowd-pleaser.
With its incredible flavor, eye-catching appearance, and approachable preparation, German Chocolate Cake is a dessert worth savoring. Whether for a birthday, holiday, or just because, this recipe will quickly become a household favorite. Enjoy!
PrintGerman Chocolate Cake Recipe
Indulge in this decadent German Chocolate Cake recipe featuring layers of moist chocolate cake and a luscious coconut-pecan frosting. Perfect for celebrations or family gatherings, this classic dessert is sure to impress!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until smooth. Gradually stir in boiling water (batter will be thin).
- Divide the batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely.
- To make the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
- Remove from heat and stir in shredded coconut and pecans. Let cool to room temperature.
- Assemble the cake by layering the frosting between cake layers and covering the top with frosting.
Notes
- Use room-temperature ingredients for the best results.
- For a nuttier flavor, lightly toast the pecans before adding to the frosting.
- Store the cake in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 280mg
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