German Chocolate Cake

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German Chocolate Cake is a rich, moist chocolate layer cake filled and topped with a sweet coconut-pecan frosting. Despite the name, it’s actually an American classic known for its deep chocolate flavor and signature gooey topping. Perfect for birthdays, celebrations, or any time you want a show-stopping dessert.

Prep Time

  • Prep Time: 25 minutes
  • Bake Time: 30–35 minutes
  • Cooling Time: 1 hour
  • Total Time: ~2 hours
  • Servings: 12 slices

Equipment

  • 3 round cake pans (9-inch)
  • Mixing bowls
  • Electric mixer or whisk
  • Saucepan
  • Spatula
  • Cooling rack
  • Oven

Ingredients

Chocolate Cake

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee (or hot water)

Coconut-Pecan Frosting

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup chopped pecans

Ingredient Notes

  • Hot coffee: Enhances chocolate flavor (doesn’t taste like coffee).
  • Buttermilk: Makes the cake extra moist and tender.
  • Coconut-pecan topping: The signature rich, chewy frosting.
  • Egg yolks: Give the frosting its custard-like texture.

Instructions

1. Make Cake

  1. Preheat oven to 350°F (175°C). Grease and line cake pans.
  2. In a large bowl, whisk flour, sugars, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, oil, and vanilla. Mix until combined.
  4. Slowly add hot coffee and mix until smooth (batter will be thin).
  5. Pour evenly into pans.
  6. Bake 30–35 minutes or until a toothpick comes out clean.
  7. Cool completely before frosting.

2. Make Frosting

  1. In a saucepan, whisk evaporated milk, sugar, egg yolks, butter, and vanilla.
  2. Cook over medium heat, stirring constantly until thickened (about 10–12 minutes).
  3. Remove from heat and stir in coconut and pecans.
  4. Let cool until spreadable.

3. Assemble Cake

  1. Place one cake layer on plate and spread frosting.
  2. Repeat with remaining layers.
  3. Spread frosting on top and between layers (optional: leave sides exposed).

Nutrition Facts

(Approximate per slice)

  • Calories: 520
  • Protein: 6g
  • Carbohydrates: 68g
  • Fat: 26g
  • Sugar: 48g
  • Sodium: 320mg

Tips

  • Let cake cool fully before frosting or it will melt.
  • Stir frosting constantly to avoid curdling.
  • Use toasted pecans for deeper flavor.
  • Chill cake slightly before slicing for cleaner cuts.

Variations

  • Chocolate Ganache Version: Add ganache drizzle over frosting.
  • Cupcake Version: Bake as cupcakes for individual servings.
  • Extra Coconut: Add more coconut for a chewier topping.
  • Dark Chocolate Twist: Use dark cocoa powder for richer flavor.

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