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German Chocolate Cake is the showstopper my family begs for every birthday, with tender chocolate layers, a gooey coconut pecan frosting, and silky chocolate buttercream. I baked my first one *years ago* for my dad, and it has been our celebration cake ever since, the kind everyone fights over the corner piece of. If you love a rich, old-fashioned layer cake, this one belongs right next to our chocolate turtle cake in your dessert rotation.
It looks bakery-fancy but comes together with simple pantry ingredients and a few easy steps anyone can master.
German Chocolate Cake Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 38 minutes
- ⏳ Total Time: 1 hour 8 minutes
- 🍽️ Serving: 12 slices
- ⚡ Calories: 1048kcal
- 🌶️ Flavor Profile: Rich and chocolatey with a sweet, nutty coconut pecan frosting
- ✋ Difficulty: Intermediate, a fun weekend bake like our zebra cake
Quick Answer
German chocolate cake is a rich, layered chocolate cake made with sweet German baking chocolate and filled with a cooked coconut pecan frosting. This version stacks two tender chocolate layers with both the classic coconut pecan frosting and a silky chocolate buttercream, then finishes with pecans on top. It serves about 12 and is the ultimate celebration dessert.
Jump to:
- German Chocolate Cake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make German Chocolate Cake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- German Chocolate Cake FAQs
- Other Recommended Chocolate Desserts
- The Best German Chocolate Cake
Why This Recipe Works
Click to see the technique science
- Sweet German chocolate. Melted German baking chocolate gives the cake its signature mild, sweet flavor that sets it apart from regular chocolate cake.
- Boiling water blooms the cocoa. Stirring hot water into the batter deepens the chocolate flavor and keeps the crumb moist and tender.
- Buttermilk for tenderness. The acidity in buttermilk reacts with the baking soda for a soft, fine crumb.
- Cooked coconut pecan frosting. Cooking the egg yolks, sugar, and evaporated milk on the stove creates that classic thick, caramel-like coconut pecan topping.
- Toasted coconut and pecans. Toasting both before they go in deepens their flavor and adds the nutty crunch this cake is famous for.
- Two frostings, double the wow. A layer of chocolate buttercream alongside the coconut pecan frosting makes every bite extra rich.
Why You’ll Love This Recipe
- It is the ultimate celebration cake, rich, gooey, and guaranteed to impress at any birthday or holiday.
- It layers two homemade frostings for a bakery-worthy result that beats any boxed mix.
- It is easier than it looks, with the same crowd-pleasing payoff as our chocolate earthquake cake.
Key Ingredients
Here is what makes this German chocolate cake special. A few key ingredients give it that signature flavor and texture.
- German Baking Chocolate: This sweet baking chocolate is what makes the cake authentic. Look for it near the chocolate chips in the baking aisle.
- Buttermilk: It keeps the crumb soft and tender. No buttermilk? Stir a tablespoon of lemon juice into a cup of milk and let it sit five minutes.
- Evaporated Milk: The base of the cooked coconut pecan frosting, giving it that rich, custardy texture.
- Sweetened Coconut and Pecans: Toast both for the deepest flavor. They are the heart of the classic coconut pecan topping.
- Semi-Sweet Chocolate Chips: Melted into the buttercream for a smooth, glossy chocolate frosting between the layers and around the cake.
See recipe card for exact quantities.
Variations and Substitutions
This German chocolate cake is a classic, but here are a few easy ways to make it your own.
- Make it a sheet cake: Bake the batter in a 9×13 pan and top with both frostings for an easier, no-stack version.
- Add a ganache drip: Pour a simple chocolate ganache around the edges for an extra-decadent finish.
- Keep it traditional: Skip the buttercream and use just the coconut pecan frosting between and on top for the most classic style.
- Pile on the pecans: Add more toasted pecans on top for extra crunch, like the nutty topping on our peppermint chocolate poke cake.
- Try a cream cheese twist: Swap the chocolate buttercream for our chocolate cream cheese frosting for a tangy edge.
How to Make German Chocolate Cake
- Whisk together the wet ingredients, stir in the melted German chocolate, then combine with the dry ingredients and the boiling water to make a smooth batter.
- Divide the batter between two greased 9-inch pans and bake at 375 degrees F for 23 to 28 minutes, then cool completely on a wire rack.
- Cook the brown sugar, sugar, butter, egg yolks, and evaporated milk in a saucepan until thickened, then stir in the vanilla, toasted coconut, and toasted pecans and let it cool.
- Cream the butter and melted chocolate, beat in the powdered sugar, vanilla, and milk, then whip until light and fluffy.
- Place one cake layer on a platter, spread with chocolate buttercream and half the coconut pecan frosting, then top with the second layer.
- Frost the top and sides with the remaining chocolate buttercream, pile the rest of the coconut pecan frosting on top, and garnish with pecans.
Recipe Tips & Tricks
- Toast the coconut and pecans for the best flavor. Spread them on a sheet pan at 350 degrees F until golden and fragrant, about 5 to 8 minutes.
- Cool the cakes completely before frosting, or the buttercream will slide right off.
- Let the coconut pecan frosting cool to room temperature so it thickens to a spreadable, gooey consistency.
- Use parchment in the pans so the layers release cleanly every time.
- Trim any domed tops with a serrated knife for level, easy-to-stack layers.
- Bring eggs and buttermilk to room temperature for a smoother batter that bakes evenly.
- Store leftovers covered in the fridge for up to 4 days, then bring to room temperature before serving.
Serving Ideas and Suggestions
German chocolate cake is the star of any celebration, from birthdays to holiday dinners. Serve generous slices at room temperature with a tall glass of cold milk or a hot cup of coffee.
It is right at home on a dessert table next to other showstoppers like our chocolate earthquake cake and chocolate turtle cake. For a lighter option alongside, add our black forest puff pastry braid.
Hosting a crowd? Round out the spread with our zebra cake and chocolate whoopie pies so there is a little something for every chocolate lover.
German Chocolate Cake FAQs
German chocolate cake is a layered chocolate cake made with sweet German baking chocolate and filled with a cooked coconut pecan frosting. It is rich, moist, and famous for its gooey, nutty topping.
No, it is an American cake. It is named after Sam German, who created the sweet baking chocolate brand (Baker’s German’s Sweet Chocolate) used in the original recipe, not the country.
Yes. Pour the batter into a greased 9×13-inch pan and bake until a toothpick comes out clean, then top with the coconut pecan frosting and chocolate buttercream for an easy no-stack option.
Store it covered in the refrigerator for up to 4 days. Because the coconut pecan frosting contains eggs and evaporated milk, it is best kept chilled. Let slices come to room temperature before serving.
Yes. Wrap individual slices or the unfrosted layers tightly and freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temperature to serve.
It likely needs more cooking time or more cooling. Cook it until it visibly thickens and coats the back of a spoon, then let it cool to room temperature, where it will set into a thick, spreadable frosting.
Craving more chocolate? Our chocolate earthquake cake is another rich, gooey crowd-pleaser to bake next.
The Best German Chocolate Cake
Ingredients
For the cake:
- 1 ¾ cup all-purpose flour
- 1 ¾ teaspoon baking powder
- 1 ½ teaspoon fine sea salt
- 1 ¼ teaspoon baking soda
- 1 ½ cups granulated sugar
- ½ cup light brown sugar packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 4 ounces German baking chocolate chopped and melted
- 1 cup boiling water
For the Pecan coconut frosting:
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- ½ cup unsalted butter
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 tablespoon vanilla
- 1 ¼ cup toasted sweetened coconut flakes
- 1 ¼ cup toasted chopped pecans
For the chocolate frosting:
- 1 cup unsalted butter softened
- 1 cup semi-sweet chocolate chips melted and cooled
- 4 ⅓ cups powdered sugar
- 1 tablespoon vanilla extract
- 2-3 tablespoons whole milk
- Pecan halves for garnish, optional
Instructions
For the cakes
- Preheat the oven to 375°F. Lightly spray 2 9-inch cake pans with baking spray. Place parchment paper in the bottom of the pan. Spray the top of the paper with baking spray. Set aside.
- In a large bowl stir together the flour, baking powder, salt, and baking soda. Set aside.
- In a medium-sized bowl, whisk together the sugar, brown sugar, oil, eggs, buttermilk, and vanilla until smooth.
- Whisk in the melted chocolate until combined.
- Pour the wet mixture into the dry and whisk together until there are no lumps.
- Pour in the boiling water and whisk to combine.
- Evenly distribute the batter between the two cake pans. Bake for 23-28 minutes until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan completely on a wire rack.
For the frostings
- While the cakes are cooling, make the pecan coconut frosting. Place the brown sugar, sugar, butter, egg yolks, and evaporated milk in a saucepan.
- Whisk until combined, there will be chunks of butter, that’s okay. Place over medium heat and cook, whisking constantly until it comes to a low boil. Continue to whisk until it starts to thicken, about 1 minute.
- Take off the heat and add the vanilla, toasted coconut, and toasted pecans and stir it in until combined. Allow the mixture to cool to room temperature.
- Once the cakes and pecan coconut frosting are cooled, make the chocolate buttercream. In the body of a stand mixer with the paddle attachment cream the butter and the melted chocolate together until smooth. Add the powdered sugar a little at a time until fully mixed in.
- Add the vanilla and 2 tablespoons of milk. Stir it in until combined. Place the mixer on to medium-high speed and whip for 3 minutes until light and fluffy. If the frosting seems too thick, add the extra 1 tablespoon of milk.
To assemble the cake
- Take the cooled cakes out of the pan and trim off the top if it is uneven. Place one of the cakes bottom side down onto your serving platter.
- Frost with a thin layer of chocolate buttercream on top of the cake.
- Add half of the coconut pecan frosting on top and smooth it out almost to the edge, leaving a half-inch border.
- Add the other cake, top side down on top.
- Next add a thin layer of chocolate frosting on top and on the sides of the cake.
- Add the remaining coconut pecan frosting on top of the cake, leaving a ½ inch border.
- Pipe the remaining chocolate frosting around the top edge of the cake, I used a 1M star tip. Garnish with pecans halves if desired, serve immediately.
Notes
- This is best served at room temperature but best cut chilled.
- You can use just the coconut pecan frosting if you’d like, see above on how to do that.
- Toasting the coconut and pecans really give the filling/frosting a depth of flavor, see above on how to toast them.
- If you don’t want to use german chocolate you can use semi-sweet or dark chocolate but won’t be a true German Chocolate cake.
- This can be frozen, see above on how to do that.
- To measure your boiling water properly add extra water to your pan and then after boiling pour into a measuring cup.
Nutrition
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I am of German descent and there is no way we would frost the cake with the little bit of coconut pecan frosting you have on yours. Our cakes were slathered with the coconut pecan frosting. Have seen bakeries use the little bit like you do, to us that isn’t German chocolate cake. You can have chocolate frosting on any other cake but please don’t mess with the German chocolate cake.