Go Back
–+ servings
german chocolate cake

German chocolate cake recipe

Rachid Yousfi
This German Chocolate Cake is the perfect combination of rich, moist chocolate layers and a luscious coconut-pecan frosting that melts in your mouth, making it a show-stopping dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine German
Servings 12 servings
Calories 490 kcal

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer or whisk
  • Saucepan
  • Cooling racks
  • Spatula or offset spatula

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup hot water

For the Coconut-Pecan Frosting

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1½ cups sweetened shredded coconut
  • 1 cup chopped pecans

For the Chocolate Buttercream

  • ½ cup unsalted butter
  • 2 cups powdered sugar
  • ¼ cup cocoa powder
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Step 1: Prepare the Cake BatterPreheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.Add vegetable oil, eggs, buttermilk, and vanilla extract, mixing until well combined.Slowly pour in hot water, stirring until the batter is smooth. The batter will be thin—this is normal.Divide the batter evenly between the prepared pans.
  • Step 2: Bake the CakeBake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  • Step 3: Make the Coconut-Pecan FrostingIn a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.Cook, stirring constantly, until the mixture thickens (about 10–12 minutes).Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool completely.
  • Step 4: Prepare the Chocolate Buttercream (Optional)Beat butter, powdered sugar, cocoa powder, milk, and vanilla until smooth and fluffy.
  • Step 5: Assemble the CakePlace one cooled cake layer on a plate and spread half of the coconut-pecan frosting on top.Place the second cake layer on top and spread the remaining frosting over it.If using chocolate buttercream, spread it around the sides of the cake.Let the cake set for at least 30 minutes before slicing.

Related Video

Notes

For the best results, always use room temperature ingredients—eggs and buttermilk blend more smoothly when they aren’t cold, ensuring a more even texture. When mixing the batter, be careful not to overmix—stir just until the ingredients are combined to keep the cake light and moist. For extra depth of flavor, toast the pecans and coconut before adding them to the frosting; this simple step enhances their natural richness. Once assembled, chill the cake before slicing to get cleaner, neater cuts. Lastly, high-quality chocolate makes all the difference—whether using Baker’s German’s Sweet Chocolate or a premium cocoa powder, a better chocolate choice means a more decadent cake.

Nutrition

Nutrition Facts
German chocolate cake recipe
Serving Size
 
125 g
Amount per Serving
Calories
490
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
8
g
Cholesterol
 
75
mg
25
%
Sodium
 
220
mg
10
%
Potassium
 
290
mg
8
%
Carbohydrates
 
60
g
20
%
Fiber
 
3
g
13
%
Sugar
 
42
g
47
%
Protein
 
6
g
12
%
Vitamin A
 
450
IU
9
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
75
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword German chocolate cake
Tried this recipe?Let us know how it was!