Name: German Chocolate Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon instant espresso powder (optional); 1 cup buttermilk (room temperature); 1/2 cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup evaporated milk; 1 cup granulated sugar; 3 large egg yolks; 1/2 cup unsalted butter; 1 teaspoon vanilla extract; 1 1/3 cups sweetened shredded coconut; 1 cup chopped pecans

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If you’re dreaming of a dessert that combines rich chocolate layers, a legendary coconut-pecan frosting, and all the coziness of home baking, look no further than this German Chocolate Cake. This showstopper is incredibly moist and chocolatey, with sweet, nutty filling that instantly brings a smile to any gathering. Whether you’re a seasoned baker or it’s your first time tackling a layered cake, this treat’s timeless charm will have your friends and family lining up for another slice!

German Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for German Chocolate Cake is refreshingly straightforward, but each one plays an essential role. From deep cocoa flavor to the signature coconut-pecan filling, these basics are what transform the familiar into the truly spectacular.

All-purpose flour: The foundation of our cake, giving it structure and a soft, tender crumb.
Granulated sugar: Sweetens both the cake layers and the luscious coconut-pecan frosting.
Unsweetened cocoa powder: Delivers that rich, deep chocolate essence that defines a German Chocolate Cake.
Baking powder and baking soda: The dynamic duo for lift and perfectly fluffy cake layers.
Salt: Enhances every chocolatey note and balances the sweetness.
Instant espresso powder (optional): Eases out the chocolate flavor, making it even bolder and more complex.
Buttermilk: Brings marvelous moisture and a hint of tang that keeps the cake tender.
Vegetable oil: Ensures every bite is supremely soft—even after chilling.
Eggs: Bind everything together and add richness to both the cake and frosting.
Vanilla extract: Ties together every flavor, both in the cake batter and the frosting.
Boiling water: Helps create a thin, smooth batter for an exceptionally moist cake.
Evaporated milk: The base of the coconut-pecan frosting, making it ultra creamy.
Unsalted butter: Adds silkiness and a delicious buttery flavor to the frosting.
Sweetened shredded coconut: The unmistakable, chewy-sweet heart of this cake’s classic filling.
Chopped pecans: A touch of earthiness and a satisfying crunch in every bite of frosting.

How to Make German Chocolate Cake

Step 1: Prepare Your Cake Pans and Heat the Oven

Before you dive into mixing, set your oven to 350°F so it’s ready when you are. Generously grease and flour three 8-inch round cake pans, then place a round of parchment paper on the bottom of each. This extra step helps guarantee your German Chocolate Cake releases beautifully every time.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and (if you’re using it) the instant espresso powder. This ensures that everything is evenly blended for a smooth, consistent crumb in your finished cake.

Step 3: Add the Wet Ingredients

Add buttermilk, vegetable oil, eggs, and vanilla to your dry mixture, stirring until everything is well combined. Don’t worry if it’s thick at this stage—the magic is about to happen.

Step 4: Incorporate the Boiling Water

Carefully pour the boiling water into your batter and mix until smooth. The batter will be quite thin, but that’s exactly what helps create those incredibly moist layers German Chocolate Cake is famous for.

Step 5: Bake the Cake Layers

Divide the batter evenly among your prepared pans. Slide them into the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the layers cool for about 10 minutes in the pans before turning them out onto wire racks to finish cooling completely.

Step 6: Prepare the Coconut-Pecan Frosting

In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture becomes thick and golden—usually about 10 to 12 minutes. Remove from heat, and mix in the vanilla, shredded coconut, and chopped pecans. Let it cool until it’s thick and spreadable. Toast your coconut and pecans first for an extra boost of flavor!

Step 7: Assemble Your German Chocolate Cake

Make sure your cake layers are completely cool, then spread the coconut-pecan frosting between each layer and on top. You can leave the sides unfrosted for a classic look or frost them too—it’s all about your preference! Refrigerate the cake for an hour before slicing for the neatest layers and best taste.

How to Serve German Chocolate Cake

Garnishes

A sprinkle of extra toasted coconut or chopped pecans across the top gives your German Chocolate Cake extra curb appeal. For a special touch, add a few elegant chocolate curls or even a drizzle of melted chocolate before serving!

Side Dishes

A scoop of creamy vanilla ice cream or a cloud of lightly sweetened whipped cream pairs up beautifully with the rich chocolate and coconut-pecan layers. Lightly brewed coffee or a glass of cold milk also make classic companions.

Creative Ways to Present

If you’re feeling fancy, try making mini German Chocolate Cakes by baking the batter in cupcake tins and piping the frosting on top. Or serve slices in wide bowls with a puddle of chocolate sauce and a cherry for a deconstructed sundae vibe.

Make Ahead and Storage

Storing Leftovers

Cover leftover German Chocolate Cake tightly with plastic wrap or in an airtight container. It will stay moist and delicious for up to four days in the refrigerator—perfect for sneaky midnight treats or next-day celebrations.

Freezing

If you want to make your cake ahead, freeze the unfrosted cake layers individually wrapped in plastic and foil for up to two months. The coconut-pecan frosting can also be frozen in a separate, airtight container. Thaw both in the fridge, then assemble when you’re ready to serve.

Reheating

While German Chocolate Cake is scrumptious cold, you can let slices come to room temperature before serving for the fluffiest texture and best flavor. If you’d like a warm bite, microwave a slice for about 10 to 15 seconds—just enough to make the frosting perfectly gooey.

FAQs

Can I use a different type Dessert

Absolutely! While pecans are classic, chopped walnuts or even almonds work well in the coconut-pecan frosting if you want a twist or need to use what you have on hand.

Is there a substitute for buttermilk in the cake?

If you’re out of buttermilk, simply stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for five minutes. This homemade version gives a similar tangy lift to your batter.

Can I make German Chocolate Cake gluten-free?

Yes, you can swap the all-purpose flour for a one-to-one gluten-free flour blend. Just double-check the blend contains xanthan gum or add it separately for optimal texture.

How do I toast coconut and pecans for the frosting?

Spread the coconut and pecans on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring occasionally, until they’re golden and fragrant. Let them cool before mixing into the frosting for extra crunch and flavor.

Can I make the frosting ahead of time?

You sure can! The coconut-pecan frosting keeps beautifully in the refrigerator for up to a week. Just bring it to room temperature and give it a good stir before assembling your German Chocolate Cake.

Final Thoughts

If you’ve never baked a German Chocolate Cake before, now’s the perfect opportunity to create a memory (and a masterpiece) that everyone will remember. Don’t hesitate—gather your ingredients, turn on some music, and let your kitchen fill with the sweet scents of chocolate, coconut, and toasted pecans. Happy baking, and enjoy every delicious bite!

German Chocolate Cake Recipe

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4.9 from 22 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in a decadent treat with this classic German Chocolate Cake recipe. Moist chocolate cake layers are paired with a rich coconut-pecan frosting for a truly unforgettable dessert.

Ingredients

Scale

For the cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon instant espresso powder (optional)
1 cup buttermilk (room temperature)
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

For the coconut-pecan frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

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Instructions

Preheat oven to 350°F. Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
Add buttermilk, oil, eggs, and vanilla to the dry ingredients and mix until well combined.
Carefully stir in boiling water until smooth—the batter will be thin.
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, whisk together evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook until thickened, then stir in vanilla, coconut, and pecans.
Once cakes are cool, layer and spread the coconut-pecan frosting between layers and on top. Chill before slicing for best results.