I still remember the first time I tried German chocolate cake. It wasn’t even in Germany! A friend baked it for a birthday party, and one bite had me hooked—the soft chocolate layers with that sweet coconut-pecan frosting were unforgettable.
So I went on a little kitchen adventure, tested a few versions, and now I’m sharing the recipe I finally fell in love with. If you’ve never baked this cake before, trust me, you’re going to enjoy every step and every bite.
What Makes German Chocolate Cake Special?
This cake is not just chocolate with frosting—it’s a perfect balance. The cake layers are light, moist, and full of rich chocolate flavor.
But the real magic is the frosting: a caramel-like mix of coconut and pecans that makes every bite chewy, nutty, and sweet. That’s why it’s not just another chocolate cake. It’s something different, something you’ll want to bake again and again.
Ingredients You’ll Need
Here’s everything you should gather before starting. Don’t worry, it’s all simple stuff:
For the Cake:
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 cup boiling water
- 1 ¾ cups sugar
- ½ cup unsweetened cocoa powder
- 1 cup butter (softened)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
For the Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks
- ½ cup butter
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Make the Cake Batter
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch cake pans.
- In a big bowl, cream together the butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Mix flour, cocoa powder, baking soda, and salt in another bowl.
- Add dry ingredients to the butter mix, switching with buttermilk. Mix until smooth.
- Pour in boiling water last—it will thin the batter but that’s normal.
2. Bake the Cake Layers
- Divide the batter evenly into the three pans.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Let cakes cool fully before frosting, or the frosting will melt.
3. Make the Frosting
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Let the frosting cool—it gets thicker as it stands.
4. Assemble the Cake
- Place one cake layer on a plate, spread frosting on top.
- Add the second layer, more frosting, then the third layer.
- Finish by spreading frosting on the top. Traditionally, German chocolate cake isn’t frosted on the sides, but you can if you like.
Tips for the Perfect German Chocolate Cake
- Always use room-temperature butter and eggs for better mixing.
- Don’t skip the boiling water—it makes the cake soft and moist.
- Toast the pecans lightly before adding them to the frosting for extra flavor.
- Chill the cake for 30 minutes after frosting so it sets nicely before serving.
Why You’ll Love This Cake
This is not a heavy cake. It’s soft, sweet, nutty, and chewy all in one bite. It’s also a cake that stands out—you don’t see it at every party, so people get excited when they do. Plus, once you make it yourself, you’ll realize it’s not as hard as it looks.
FAQs About German Chocolate Cake
1. Is German chocolate cake from Germany?
No, it’s not. It’s actually an American recipe named after Samuel German, who created a type of baking chocolate.
2. Can I make this cake ahead of time?
Yes! You can bake the cake layers a day before, wrap them, and frost the next day.
3. Can I use walnuts instead of pecans?
Yes, walnuts work too, but pecans are more traditional.
4. How do I store the cake?
Cover it and keep it in the fridge for up to 4 days. Bring it to room temperature before serving.
5. Can I freeze it?
Yes, you can freeze the frosted cake for up to 2 months. Wrap it tightly in plastic wrap and foil.