This German Chocolate Cake is a rich, ultra-moist chocolate cake covered with sweet, nutty coconut-pecan frosting. This is a show-stopping dessert with a rich cocoa taste and creamy, caramelized frosting. This homemade cake will surely wow you whether you’re celebrating a big event or satisfying your chocolate needs!
Table of Contents
Why You’ll Love This Recipe
- Moist & Chocolatey: A delicate, rich cake from the buttermilk and hot coffee or water.
- Delicious, Buttery, Nutty Topping: Iconic coconut-pecan frosting that makes this cake special!
- Perfect for Special Occasions: A favorite for birthdays, holidays, or celebrations.
- Optional Chocolate Frosting: Add a creamy chocolate frosting on the sides for even more indulgence!
Ingredients
For the Cake:
- All-Purpose Flour : The foundation for a soft, tender cake.
- Granulated Sugar : Adds moisture and sweetness.
- Unsweetened Cocoa Powder : Gives a deep, rich chocolate taste.
- Baking Powder & Baking Soda : Ensures the perfect cake rise.
- Salt : Balances the sweetness and enhances the chocolate.
- Vegetable Oil : Keeps the cake especially moist.
- Buttermilk : Adds tenderness and richness. (Substitute with milk and vinegar if needed.)
- Eggs : Help bind the cake together.
- Vanilla Extract : Enhances the overall flavor.
- Hot Water or Brewed Coffee : Keeps the cake moist and deepens the chocolate taste.
For the Coconut-Pecan Frosting:
- Evaporated Milk : Creates a rich, creamy frosting.
- Granulated & Brown Sugar : Adds sweetness and caramel flavors.
- Unsalted Butter : Adds richness and consistency.
- Egg Yolks : Helps thicken the frosting to a creamy texture.
- Vanilla Extract : Enhances the flavor.
- Shredded Sweetened Coconut : Adds texture and sweetness.
- Chopped Pecans : Provides a crunchy, nutty bite.
For the Chocolate Frosting (Optional):
- Unsalted Butter (Softened) : The creamy base.
- Powdered Sugar : Sweetens and thickens the icing.
- Unsweetened Cocoa Powder : Adds a deep chocolate flavor.
- Milk or Heavy Cream : Helps achieve a smooth, spreadable consistency.
- Vanilla Extract : Highlights the chocolate taste.
👉 The complete ingredient list with measurements is in the recipe card below!
German Chocolate Cake Recipe
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line with parchment paper.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: Mix the Wet Ingredients
Add the vegetable oil, buttermilk, eggs, and vanilla extract to the dry ingredients. Stir until smooth.
Step 4: Add Hot Water or Coffee
Slowly stir in the hot coffee or water. The batter will be thin, but that’s normal!
Step 5: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
However, I recommend checking out their baker’s German chocolate cake recipe for additional insights and variations!
Making the Coconut-Pecan Frosting
Step 6: Cook the Frosting
- In a medium saucepan, whisk together evaporated milk, granulated sugar, brown sugar, butter, and egg yolks.
- Cook over medium heat, stirring regularly, for 10 to 12 minutes or until thickened.
Step 7: Add Pecans and Coconut
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Let the frosting cool to room temperature before spreading.
How to Make the Chocolate Frosting (Optional)
Step 8: Beat the Frosting Ingredients
In a mixing bowl, whip together:
- ✅ Softened butter
- ✅ Powdered sugar
- ✅ Cocoa powder
- ✅ Heavy cream (or milk)
- ✅ Vanilla extract
Whip until fluffy and smooth, adjusting with more cream if needed for consistency.
How to Assemble the Cake
Step 9: Layer and Frost the Cake
- Place one cake layer on a serving plate.
- Spread a generous layer of coconut-pecan frosting on top.
- Place the second cake layer over it and spread more coconut-pecan frosting on top.
- If using chocolate frosting, spread it around the sides for a beautiful finish!
Step 10: Let It Set & Serve
- Allow the cake to set for at least 30 minutes before slicing.
- Serve and enjoy!
Perfect German Chocolate Cake Pro Advice
- Use Hot Coffee Instead of Water : Deepens the chocolate flavor without making the cake taste like coffee.
- Don’t Overmix the Batter : Stir until combined to keep the cake light and soft.
- Cool the Frosting Completely The coconut-pecan frosting needs to be thickened and cooled before spreading.
- Prefer Thinner Cake Layers? Use three 8-inch cake pans instead of two 9-inch pans.
How to Store & Reheat
Storing Leftovers
- Keep the cake covered at room temperature for up to two days.
- Refrigerate for up to five days.
Freezing
- Freeze unfrosted cake layers for up to three months.
- Wrap individual slices in plastic wrap and store in a freezer-safe bag.
- Thaw before serving.
Reheating
- Let the cake sit at room temperature for 30 minutes before serving.
FAQs
1. How is German Chocolate Cake different from regular chocolate cake?
The coconut-pecan frosting sets it apart! It’s rich, caramel-like, and nutty compared to traditional chocolate frosting.
2. Can I use a box cake mix?
Yes! While homemade tastes best, you can use a devil’s food or chocolate cake mix and make the coconut-pecan frosting from scratch.
3. Can I make this without pecans?
Yes! Simply omit the pecans or substitute them with walnuts or almonds.
4. How do I ensure even cake layers?
Use a kitchen scale to evenly divide the batter between cake pans.
Conclusion
This German Chocolate Cake is rich, indulgent, and bursting with amazing flavors a true classic for any occasion! Whether you enjoy it with coffee, milk, or on its own, every bite is pure chocolate heaven. 😊🎂🍫
Rich and Moist German Chocolate Cake with Coconut-Pecan Frosting
Equipment
- Mixing Bowls
- Whisk
- Electric Mixer
- Two 9-inch Cake Pans
- Saucepan
- Cooling Rack
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water or brewed coffee enhances chocolate flavor
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Whisk together dry ingredients. Add wet ingredients and mix until smooth. Stir in hot water or coffee.
- Divide batter into cake pans and bake for 30-35 minutes. Let cool.
- Cook frosting ingredients in a saucepan until thickened, then stir in coconut and pecans.
- Assemble cake by layering frosting between and on top of cakes.
Notes
For a nut-free version, omit the pecans.
Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.