German Chocolate Cake 🍫🥥🥜

This classic German Chocolate Cake features moist chocolate cake layers filled and topped with the signature rich coconut-pecan frosting. Despite its name, the cake is American in origin and gets its name from German’s Sweet Chocolate, created by baker Samuel German.

Servings: 12–16 slices
Prep Time: 30 minutes
Bake Time: 30–35 minutes
Cooling & Assembly: 1 hour
Total Time: About 2 hours

Ingredients

For the Chocolate Cake

2 cups (250 g) all-purpose flour
2 cups (400 g) granulated sugar
¾ cup (65 g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup (240 ml) buttermilk, room temperature
½ cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) hot coffee (or hot water)

For the Coconut-Pecan Frosting

1 cup (240 ml) evaporated milk
1 cup (200 g) granulated sugar
3 large egg yolks, lightly beaten
½ cup (113 g) unsalted butter
1 teaspoon vanilla extract
1⅓ cups (130 g) sweetened shredded coconut
1 cup (110 g) chopped pecans, lightly toasted
Pinch of salt

Optional Chocolate Buttercream (for frosting the sides)

1 cup (226 g) unsalted butter, softened
3½ cups (420 g) powdered sugar
½ cup (45 g) unsweetened cocoa powder
2–3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt

Garnish

Toasted pecan halves
Toasted shredded coconut
Chocolate curls or shavings (optional)

Instructions

1. Prepare the Cake

Preheat the oven to 350°F (175°C).
Grease and line three 8-inch or two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together:
- Flour
- Sugar
- Cocoa powder
- Baking soda
- Baking powder
- Salt
Add the eggs, buttermilk, oil, and vanilla.
Beat until smooth.
Slowly stir in the hot coffee (the batter will be thin).
Divide evenly between the prepared pans.

2. Bake

8-inch pans: 30–35 minutes
9-inch pans: 28–32 minutes

A toothpick inserted into the center should come out with just a few moist crumbs.

Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Coconut-Pecan Frosting

In a medium saucepan, whisk together:
- Evaporated milk
- Sugar
- Egg yolks
- Butter
- Salt
Cook over medium heat, stirring constantly, for 10–12 minutes, until thick enough to coat the back of a spoon.
Remove from the heat.
Stir in the vanilla, shredded coconut, and toasted pecans.
Cool completely before frosting the cake.

4. Make the Chocolate Buttercream (Optional)

Beat the butter until creamy.
Add the powdered sugar and cocoa powder gradually.
Mix in the vanilla, salt, and enough cream to create a smooth, spreadable frosting.

5. Assemble the Cake

Place one cake layer on a serving plate.
Spread about 1 cup of the coconut-pecan frosting over the top.
Repeat with the remaining layers.
Spread the remaining coconut-pecan frosting over the top.
If desired, frost the sides with the chocolate buttercream.
Decorate with toasted pecans, coconut, or chocolate curls.

Serving Suggestions

Serve with:

Fresh coffee
Cold milk
Vanilla bean ice cream
Whipped cream
Fresh strawberries or raspberries

Variations

German Chocolate Cupcakes

Bake for 18–22 minutes and top each cupcake with coconut-pecan frosting.

Sheet Cake

Bake in a greased 9×13-inch pan for 35–40 minutes.

Layered Naked Cake

Skip frosting the sides for a traditional rustic presentation.

Extra Chocolate

Add 1 cup mini chocolate chips to the cake batter.

Storage

Room Temperature: Cover and store for up to 2 days.

Refrigerator: Store in an airtight container for up to 5 days. Let the cake sit at room temperature for about 30 minutes before serving for the best flavor and texture.

Freezer: Wrap unfrosted cake layers tightly and freeze for up to 3 months. The coconut-pecan frosting can also be frozen separately for up to 2 months.

Approximate Nutrition (Per Slice, based on 16 servings)

Calories: 520
Protein: 6 g
Carbohydrates: 60 g
Fat: 29 g
Saturated Fat: 13 g
Fiber: 3 g
Sugar: 46 g
Sodium: 300 mg

Tips for the Best German Chocolate Cake

Use room-temperature ingredients for a smooth, evenly mixed batter.
Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
Toast the pecans and coconut before adding them to the frosting for deeper, richer flavor.
Allow the coconut-pecan frosting to cool completely before assembling the cake so it stays thick and doesn’t slide off the layers.
For the cleanest slices, chill the assembled cake for 20–30 minutes before cutting, then use a sharp knife wiped clean between slices.