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This Cake is Pure Celebration Magic
- Unforgettable Frosting – The rich coconut-pecan frosting is what makes this dessert so special.
- Surprisingly Simple – You get a classic baked cake with sweet coconut topping without complicated steps.
- Family Favorite – This is the holiday dessert recipe that everyone asks for year after year.
- Perfect Texture – Enjoy fluffy chocolate layers with a moist, tender crumb that’s just right.
What You’ll Need for Your German Chocolate Cake
For the Cake
- All-purpose flour – The base of the cake that ensures the perfect texture.
- Granulated sugar – Adds just the right amount of sweetness to balance the cocoa.
- Unsweetened cocoa powder – Use a high-quality one for the best chocolate flavor.
- Baking soda – Helps the cake rise beautifully.
- Baking powder – Adds extra lift for that soft, fluffy crumb.
- Kosher salt – Balances the sweetness and enhances all the flavors.
- Buttermilk – Keeps the cake moist and tender; make sure it’s at room temperature.
- Vegetable oil – Adds moisture without weighing the cake down.
- Eggs – Room temperature eggs blend more evenly into the batter.
- Pure vanilla extract – A must for that warm, comforting flavor.
- Strong brewed coffee – Hot coffee intensifies the chocolate flavor—don’t skip it!
For the Frosting
- Unsalted butter – Softened butter makes the German Chocolate Cake frosting smooth and creamy.
- Evaporated milk – Adds richness and helps create that luscious texture.
- Granulated sugar – Sweetens the frosting just enough.
- Egg yolks – Lightly beaten yolks thicken the frosting perfectly.
- Pure vanilla extract – A dash of vanilla rounds out the flavor.
- Chopped pecans – Adds a delightful crunch and nutty flavor.
- Sweetened flaked coconut – The star of the show for that classic taste.
Your Timeline for the Perfect German Chocolate Cake
I know weeknights are busy, but trust me, this cake is totally doable. You’ll spend about 45 minutes getting everything measured and mixed—I love putting on some music and making it a relaxing kitchen ritual.
The actual bake time is just 35 minutes, which gives you a perfect window to whip up that incredible frosting. In under 80 minutes total, you’ll have a stunning, moist chocolate dessert with buttermilk and coffee that’s perfect for a weekend treat. If you’re looking for other fantastic layered desserts, you have to check out this gorgeous Berry Chantilly Cake sometime!
German Chocolate Cake
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1 cup strong brewed coffee hot
- 1 cup unsalted butter softened
- 1 12-ounce can evaporated milk
- 1 1/2 cups granulated sugar
- 4 large egg yolks lightly beaten
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups chopped pecans
- 2 cups sweetened flaked coconut
Equipment
- Stand Mixer
- saucepan
- oven
- 9-inch cake pans
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper circles.
- In the bowl of a stand mixer fitted with a paddle attachment, whisk together the flour, 1 3/4 cups sugar, cocoa powder, baking soda, baking powder, and salt. Add the buttermilk, oil, eggs, and 1 teaspoon vanilla; beat on medium speed for 2 minutes until the batter is smooth and well combined.
- Carefully pour the hot coffee into the batter and mix on low speed until just combined; the batter will be thin. Divide the batter evenly between the two prepared pans.
- Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
- While the cakes cool, make the frosting. In a medium saucepan over medium heat, combine the butter, evaporated milk, 1 1/2 cups sugar, and egg yolks. Cook, stirring constantly, for about 12 minutes, until the mixture has thickened enough to coat the back of a spoon.
- Remove the frosting from the heat and stir in the 1 1/2 teaspoons vanilla, chopped pecans, and flaked coconut. Continue to stir for another 5-7 minutes as it cools and thickens to a spreadable consistency.
- Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of the pecan-coconut frosting over the top. Place the second cake layer on top and frost only the top of the cake with the remaining frosting, leaving the sides exposed.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Making Your German Chocolate Cake Sugar Conscious
I love sharing recipes that can adapt to different needs, and if you’re looking for a more sugar-conscious version of this cake, it’s easier than you think. For a lower glycemic option, you can experiment with a natural sweetener like stevia that’s formulated for baking. I find that being a little sugar conscious doesn’t mean missing out on flavor; it’s all about smart swaps!
Another simple trick is to slightly reduce the sugar in both the cake and the frosting—the rich cocoa and toasted pecans provide so much depth. For a diabetic-friendly approach, simply focusing on a smaller slice can make this classic dessert a comfortable part of your celebration.
My Pro-Tips for the Best German Chocolate Cake
After making this cake more times than I can count, I’ve picked up a few tricks to make it foolproof. Here are my favorite tips to ensure your cake is perfect every single time.
- Toasting is Key: For an incredible flavor boost, toast your pecans on a dry skillet for a few minutes before chopping. It makes the German Chocolate Cake frosting taste even more amazing.
- Room Temp Matters: Using room temperature buttermilk, eggs, and butter isn’t just a suggestion—it helps everything emulsify for a smoother batter and fluffier chocolate layers.
- Don’t Overmix the Batter: Once you add the hot coffee, mix on low speed just until combined. Overmixing can lead to a tough crumb. For more chocolatey goodness, my Chocolate Layer Cake uses a similar gentle mixing method.
- Storage Smarts: This cake stores beautifully covered at room temperature for a day. For longer storage, refrigerate it, but let it sit out for an hour before serving to soften up. If you love cakes that keep well, my Spice Cake is another great option.
A Look at the Nutrition of German Chocolate Cake
While this is definitely a celebratory dessert, it’s nice to know what’s in it. A slice provides energy from carbohydrates and a bit of protein from the eggs and nuts. The pecans also contribute healthy fats. As with any sweet treat, enjoying it as part of a balanced diet is key. For general guidance on balanced eating, resources like the Harvard nutritional guidance can be helpful.
This homemade version allows you to control the ingredients, which is always a win. If you’re curious about other classic cakes, our Red Velvet Cake has a unique flavor profile you might enjoy. And for a lighter, airy option, our Angel Food Cake is a fantastic choice.
How to Serve Your German Chocolate Cake with Style
This cake always reminds me of my grandmother’s birthday parties—it was her absolute favorite. She’d always serve it with a scoop of vanilla ice cream that would slowly melt into the warm frosting. It’s a memory that makes this dessert feel like a hug.
For a truly decadent experience, serve each slice with a drizzle of warm caramel sauce or a dollop of freshly whipped cream. A cup of strong coffee or a glass of cold milk is the perfect drink pairing to complement the rich coconut frosting with pecans and evaporated milk. For another stunning dessert centerpiece, our Pineapple Upside-Down Cake is always a crowd-pleaser. If you love fruity cakes, you’ll also adore this simple Strawberry Cake.
Common Mistakes to Avoid with German Chocolate Cake
Even the best bakers can run into a hiccup. Here’s how to steer clear of common pitfalls and ensure your cake is perfect.
- Rushing the Cooling: Spreading the coconut-pecan frosting on a warm cake is a recipe for a runny mess. Wait until the layers are completely cool to the touch.
- Not Cooking the Frosting Long Enough: You must stir the frosting over heat until it thickens enough to coat the back of a spoon. If it’s too thin, it won’t set properly. This is a key step for that rich coconut frosting with pecans and evaporated milk.
- Using Cold Ingredients: Cold buttermilk or eggs can cause the batter to seize up. Taking the extra few minutes to let them come to room temperature makes for a much smoother batter and better rise.
- Overbaking the Layers: Set a timer! Check the cakes a few minutes early. A toothpick should have moist crumbs attached, not be completely clean. For more baking fundamentals, the USDA nutritional standards site offers great food safety info. And for another cake that requires perfect timing, see my Vanilla Cake recipe.
I learned the hard way about rushing the frosting, but now I see it as a chance to relax with a cup of tea while the cakes cool. Patience really is the secret ingredient!
How to Store Your German Chocolate Cake for Later
My family never seems to have leftover cake, but if you’re lucky enough to have some, it stores wonderfully. I always cover the cake snugly with plastic wrap or keep it in a cake carrier at room temperature for up to two days.
For longer storage, you can refrigerate it for up to 5 days. Just let it sit out for about an hour before serving to take the chill off. The cake itself can also be frozen (without frosting) for up to 3 months; just wrap the layers tightly in plastic and foil. If you enjoy cakes that freeze well, my Caramel Butterscotch Cake is another great candidate. For a dense, ricotta-based option that also keeps, check out this Ricotta Cake.
You’ve Got to Try This Classic German Chocolate Cake
Baking this cake always feels like celebrating a tradition. There’s something so satisfying about creating a dessert that’s been loved for generations. I hope you felt that joy while making it too!
This German Chocolate Cake recipe is truly a labor of love that’s worth every minute. I’m so glad you decided to bake it, and I’d love to hear how it turned out for you! If you’re on a chocolate kick, you simply must try this decadent Ultimate Chocolate Fudge Cake or my deep, dark Midnight Chocolate Cake. For something completely different but equally delightful, this Hummingbird Cake is a tropical dream.
More Incredible Cake Recipes You’ll Love
If you enjoyed this classic, here are a few more of my favorite showstopping cakes that are perfect for any occasion.
Simple Chocolate Cake – An ultra-moist and easy one-bowl wonder for when you need a quick chocolate fix.
Red Velvet Cake – A visually stunning cake with a subtle chocolate flavor and creamy frosting.
Classic Vanilla Cake – The perfect fluffy and versatile base for any frosting or fresh fruit.
Pineapple Upside-Down Cake – A retro delight with caramelized fruit that’s as fun to make as it is to eat.
Frequently Asked Questions
Why do they call it a German chocolate cake?
It’s a common misconception that it comes from Germany! The cake is actually named after Sam German, an American who created a type of sweet baking chocolate for the Baker’s Chocolate Company in the 1850s. The original recipe using “German’s Sweet Chocolate” became a nationwide sensation in the 1950s, and the name stuck. You can read more about the history of German chocolate cake for all the delightful details.
What makes it a German chocolate cake?
Two things uniquely define a German chocolate cake. First is the specific type of chocolate; it traditionally uses a milder, sweeter chocolate than a standard dark cocoa. Secondly, and most importantly, it’s defined by its signature frosting—a cooked mixture of evaporated milk, egg yolks, sugar, butter, pecans, and coconut. This rich coconut frosting is what truly sets it apart from other chocolate cakes.
What is the difference between German chocolate cake and regular chocolate cake?
The biggest difference is the frosting. A regular chocolate cake is typically frosted with a chocolate buttercream or ganache. A German chocolate cake is famously topped with its distinct coconut-pecan frosting. The cake itself is also often a bit lighter and less intensely chocolatey compared to a dense devil’s food cake, allowing the unique frosting to really shine.
What does German chocolate cake taste like?
It’s a wonderful combination of flavors and textures! You get a tender, moist chocolate cake that isn’t overly sweet. This pairs perfectly with the frosting, which tastes like a rich, caramel-like pudding studded with crunchy, buttery pecans and chewy, sweet coconut. It’s a truly unique and decadent dessert experience.
