Decadent, rich, and timeless, The BEST German Chocolate Cake features three tender layers of moist chocolate cake filled and topped with a buttery, caramel-like coconut-pecan frosting. This classic dessert offers the perfect balance of deep cocoa flavor and nutty sweetness — a nostalgic favorite elevated with bold ingredients and from-scratch preparation. It’s a celebration-worthy showstopper that never goes out of style.
Why You’ll Love This Recipe
This German chocolate cake goes beyond boxed mixes and pre-made frostings to deliver a truly homemade experience. The cake layers are rich with cocoa, perfectly moist thanks to buttermilk and coffee, and incredibly flavorful with just the right amount of sweetness. The standout coconut-pecan frosting is thick, gooey, and loaded with texture — made from scratch and slow-cooked until golden and luscious. Whether for a holiday, birthday, or special occasion, this cake is sure to leave a lasting impression.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 cup brewed coffee (or hot water)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
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
Directions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, coffee, oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
- Divide the batter evenly among the prepared cake 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 before turning them out onto wire racks to cool completely.
For the Frosting:
7. In a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Stir constantly for 10–12 minutes, until the mixture thickens and turns golden.
8. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before spreading.
To Assemble the Cake:
9. Place one cake layer on a serving plate and spread with one-third of the frosting.
10. Add the second layer, spreading another third of the frosting evenly.
11. Top with the third layer and finish with the remaining frosting on top. There’s no need to frost the sides.
12. Let the cake rest at room temperature for at least 30 minutes before slicing and serving.
Servings and timing
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Servings: 12 servings
- Calories: Approximately 540 kcal per serving
Variations
- Mini Cakes: Bake the batter in smaller pans or muffin tins for mini German chocolate cupcakes.
- Nut-Free Option: Omit pecans and replace with extra coconut or toasted oats for texture.
- Dark Chocolate Upgrade: Use Dutch-processed cocoa for a richer, deeper chocolate flavor.
- Buttercream Sides: Add a layer of chocolate buttercream around the sides for a fully frosted finish.
- Bourbon Glaze: Stir a splash of bourbon into the frosting for a flavorful twist.
storage/reheating
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture. The frosting may firm up in the fridge but softens as it sits. This cake also freezes well: wrap individual slices or the entire cake tightly and freeze for up to 2 months.
FAQs
What makes German chocolate cake different from regular chocolate cake?
The key difference is the frosting — German chocolate cake is defined by its caramel-like coconut-pecan topping, not just the chocolate cake base.
Do I have to use coffee in the batter?
Coffee enhances the chocolate flavor but doesn’t taste like coffee. You can substitute with hot water if preferred.
Can I make this cake ahead of time?
Yes. Both the cake layers and frosting can be made a day ahead and assembled when ready to serve.
How do I know when the frosting is ready?
It should be thickened, golden, and coat the back of a spoon after 10–12 minutes of stirring over medium heat.
Can I use sweetened condensed milk instead of evaporated milk?
No. Sweetened condensed milk is much thicker and sweeter. Stick to evaporated milk for the correct texture and flavor.
Can I toast the coconut and pecans?
Yes. Lightly toasting them adds deeper flavor and enhances the frosting’s texture.
Can I use a hand mixer for the cake batter?
Yes. A hand or stand mixer can be used, but do not overmix. Stir just until combined.
Is this cake very sweet?
It is sweet, but well-balanced by the slightly bitter cocoa and richness of the frosting. You can reduce sugar slightly if desired.
Can I frost the sides of the cake?
Traditionally, only the tops are frosted. But you can use extra frosting or a complementary chocolate buttercream for the sides if desired.
What should I serve with this cake?
It pairs beautifully with vanilla ice cream, whipped cream, or fresh berries.
Conclusion
The BEST German Chocolate Cake delivers everything you want in a classic dessert: rich chocolate layers, an unforgettable coconut-pecan frosting, and a perfectly moist crumb. Whether you’re baking for a celebration or simply indulging a sweet craving, this cake brings nostalgia and decadence to every slice. A timeless favorite, beautifully elevated.
Print
The BEST German Chocolate Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
The BEST German Chocolate Cake is a rich, decadent chocolate layer cake filled with creamy coconut-pecan frosting. This Southern classic features moist cocoa cake, nostalgic caramelized sweetness, and nutty texture—perfect for birthdays, holidays, and every special occasion.
Ingredients
For the Cake:
-
2 cups all-purpose flour
-
2 cups granulated sugar
-
3/4 cup unsweetened cocoa powder
-
2 tsp baking soda
-
1 tsp baking powder
-
1 tsp salt
-
1 cup buttermilk, room temperature
-
1 cup brewed coffee (or hot water)
-
1/2 cup vegetable oil
-
2 large eggs
-
2 tsp vanilla extract
For the Coconut-Pecan Frosting:
-
1 cup evaporated milk
-
1 cup granulated sugar
-
3 large egg yolks
-
1/2 cup unsalted butter
-
1 tsp vanilla extract
-
1 1/3 cups sweetened shredded coconut
-
1 cup chopped pecans
Instructions
-
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
-
In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
-
Add buttermilk, coffee, oil, eggs, and vanilla. Mix until smooth and well combined.
-
Divide batter evenly among the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
-
Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
To Make the Frosting:
6. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter over medium heat. Cook, stirring constantly, until thickened (about 10–12 minutes).
7. Remove from heat. Stir in vanilla, shredded coconut, and chopped pecans. Let cool to room temperature.
To Assemble:
8. Place one cake layer on a serving plate and spread with 1/3 of the frosting.
9. Repeat with remaining layers, finishing with frosting on top. (Sides remain unfrosted.)
10. Let sit at room temperature for 30 minutes before slicing and serving.
Notes
-
For a more intense chocolate flavor, use dark cocoa powder.
-
You can make the cake layers a day ahead and store wrapped at room temp.
-
Refrigerate any leftovers, covered, for up to 3–4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
