There's nothing quite like the rich, indulgent flavor of German Chocolate Cake to make any occasion feel extra special. Picture a moist, chocolatey cake layered with a decadent coconut-pecan frosting that adds the perfect balance of sweet, nutty goodness. One bite and you'll be transported to dessert heaven.

I remember baking this cake for my dad's birthday a few years ago; it's his absolute favorite, and seeing his face light up with joy made every step worth it. If you're looking for a showstopping cake that’s surprisingly easy to make, you’ve come to the right place.
Why You'll Love This German Chocolate Cake
Get ready to fall head over heels for this classic German Chocolate Cake! It's not just a treat for the taste buds but a true labor of love that always wows a crowd.
First and foremost, the cake itself is incredibly moist. Rich cocoa is combined with buttermilk, creating a tender crumb that melts in your mouth. Paired with the heavenly frosting, it’s everything a chocolate lover could ask for.
Then there’s the star of the show: the coconut-pecan frosting. It's made with sweetened shredded coconut and crunchy pecans, cooked in a caramel-like mixture of butter, sugar, and evaporated milk. The result is a luscious, gooey topping that takes this cake over the top.
Despite how impressive it looks, this cake is actually quite straightforward to assemble. The recipe is broken down into simple steps, so even beginner bakers can create a masterpiece with confidence.
Finally, this cake is perfect for any celebration. From birthdays to anniversaries, it’s guaranteed to bring smiles to the faces of your loved ones. With each slice, you’ll be reminded that sometimes, the most timeless recipes are the best.
Ingredients Notes

The ingredients in this German Chocolate Cake are simple yet transformative, each playing a crucial role in creating that unforgettable flavor.
- Cake Flour: Using cake flour instead of all-purpose gives this cake its light and fluffy texture. If you don't have cake flour on hand, you can make a quick substitute by measuring out a cup of all-purpose flour, removing two tablespoons, and replacing them with cornstarch.
- Cocoa Powder: For a deep, chocolatey flavor, use high-quality cocoa powder. Since this isn’t a traditional chocolate cake but one with a subtler flavor, the quality of the cocoa really shines through.
- Buttermilk: This adds moisture and a slight tanginess that enhances the chocolate flavor. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for five minutes.
- Sweetened Shredded Coconut: This gives the frosting its signature chewiness and tropical twist. Be sure to use the sweetened variety for maximum flavor.
- Pecans: Toasting the pecans before adding them to the frosting brings out their nuttiness, adding a layer of complexity to the cake.
You’ll also need some essential equipment: three 9-inch round cake pans for even layers, a stand mixer for easy mixing, and a saucepan for the frosting.
How To Make This German Chocolate Cake

Making this cake might seem intimidating, but it’s actually quite manageable when broken down into simple steps. Let's dive in!
- Start with the Cake Batter: Preheat your oven to 350°F and prepare your cake pans by greasing and lining them with parchment paper. In a large bowl, combine the sugar, butter, and eggs, beating until light and fluffy. Add the melted German chocolate (or high-quality semi-sweet chocolate) and vanilla extract, mixing well.
- Add Dry and Wet Ingredients: In a separate bowl, sift together the cake flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Be sure to start and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool completely in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Coconut-Pecan Frosting: While the cake cools, make the frosting. In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook, stirring constantly, until the mixture thickens, about 12 minutes. Remove from heat and stir in the coconut and toasted pecans. Let the frosting cool to room temperature before spreading.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of coconut-pecan frosting on top. Repeat with the remaining layers, spreading the frosting on top and down the sides of the cake. You can decorate with extra pecans or coconut flakes if desired.
This cake takes about 90 minutes from start to finish, including cooling time. The result? A stunning, bakery-worthy dessert that's well worth the effort.
Storage Options
Storing your German Chocolate Cake properly ensures it stays moist and delicious for days to come. Here’s how to keep it fresh:
- Room Temperature: If you plan to eat the cake within 2-3 days, you can store it at room temperature in an airtight container. Just make sure to keep it away from direct sunlight and heat.
- Refrigeration: For longer storage, refrigerate the cake for up to 5 days. Wrap it tightly in plastic wrap to prevent it from drying out, and bring it to room temperature before serving for the best flavor.
- Freezing: You can also freeze individual slices for up to 3 months. Wrap each slice in plastic wrap and place in a resealable freezer bag. To thaw, let the slices sit at room temperature for an hour or so.
When reheating, warm slices in the microwave for 15-20 seconds to bring back that freshly-baked taste.
Variations and Substitutions
This German Chocolate Cake is a classic, but there are plenty of ways to put your own spin on it. Here are a few ideas:
- Dairy-Free Version: Substitute the buttermilk with almond milk and vinegar, and use coconut cream instead of evaporated milk in the frosting. Use dairy-free butter throughout.
- Nut-Free Frosting: If you have a nut allergy, you can omit the pecans entirely or replace them with toasted pumpkin or sunflower seeds for a similar crunch.
- Extra Chocolatey: If you're a true chocolate lover, add a layer of chocolate ganache between the cake layers for a triple chocolate experience.
- Lighter Option: For a less indulgent version, use a whipped cream-based frosting instead of the coconut-pecan topping. It won’t be traditional, but it’ll still taste divine!
No matter how you choose to customize your German Chocolate Cake, the result will be a delightful dessert that everyone will rave about. Get ready to impress your friends and family with this timeless masterpiece!
PrintGerman Chocolate Cake Recipe
Discover this ultimate German Chocolate Cake recipe, featuring moist chocolate layers paired with a sweet and nutty coconut-pecan filling, perfect for any celebration.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- 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 Filling
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 4–6 tablespoon heavy cream
Instructions
- Make the Cake Layers: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
- Prepare Cake Batter: In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla, and mix until smooth. Stir in boiling water until thin. Pour batter into pans.
- Bake and Cool: Bake for 30-35 minutes or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Coconut-Pecan Filling: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in coconut and pecans. Cool completely.
- Chocolate Frosting: Beat butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add vanilla and heavy cream, beating until fluffy.
- Assemble the Cake: Spread coconut-pecan filling between cake layers. Frost the sides and top with chocolate frosting. Chill slightly before serving.
Notes
- Store leftover cake in an airtight container in the fridge for up to 5 days.
- Bring the cake to room temperature before serving for the best flavor.
- You can toast the pecans for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 55g
- Sodium: 350mg
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