Homemade German Chocolate Cake is a rich, moist chocolate layer cake topped with its signature coconut-pecan frosting. Despite the name, this classic dessert isn’t from Germany — it’s named after Samuel German, the chocolatier who developed a type of baking chocolate used in the original recipe.
With tender chocolate cake layers and that sweet, nutty topping, this cake is a true showstopper for birthdays, holidays, or Sunday dinners.
Yield and Timing
Serves 12–14 people
Prep time: 25 minutes
Bake time: 30–35 minutes
Cool & assemble time: 1 hour
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
For the Coconut-Pecan Frosting:
- 1 (12 oz) can evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, lightly beaten
- ½ cup butter
- 1 teaspoon vanilla extract
- 1⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
Optional: Chocolate buttercream for frosting the sides.
Preparation
Make the Cake:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until combined.
Slowly stir in hot water or coffee. Batter will be thin — that’s normal.
Divide evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
Make the Coconut-Pecan Frosting:
In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
Cook, stirring constantly, for 10–12 minutes, until thickened.
Remove from heat and stir in vanilla, coconut, and pecans.
Allow frosting to cool until spreadable.
Assemble:
Place one cake layer on a serving plate. Spread coconut-pecan frosting on top.
Repeat with second and third layers.
Optionally frost the sides with chocolate buttercream, or leave them “naked” for a traditional look.
Serving Suggestions
Serve at room temperature. Pairs beautifully with:
- Coffee
- Cold milk
- Vanilla ice cream
Storage
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Why This Cake Is So Special
German Chocolate Cake stands out because of its signature frosting — sweet, nutty, and textured with coconut and pecans. The moist chocolate layers balance that sweetness perfectly.
It’s rich without being overwhelming and always feels like a celebration cake. One slice is never quite enough.
Enjoy !!!
