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German chocolate cake recipe is a beloved classic for its irresistible cake, rich coconut pecan filling, and decadent chocolate frosting.
We All Love it!
German chocolate cake is a decadent chocolate cake recipe that has captured the hearts of many. This iconic dessert is the perfect cake recipe for all chocolate and coconut lovers (the entire fam).
We love this cake so much because of the flavors, but especially because of the coconut pecan filling that adds a touch of tropical sweetness.
Whether you’re celebrating a special occasion or simply indulging in a sweet treat, German chocolate cake is sure to satisfy your cravings. It’s right up there with our Easy Chocolate Cake Recipe and Coconut Cake recipe.
WHY WE LOVE IT:
- The frosting! The ooey-gooey coconut pecan frosting just gets us every time. You can eat it by the spoonful!
- Crowd pleaser. This recipe is so delicious and so popular, that it’s a hit anytime it’s made.
- Make ahead of time. This easy cake recipe can be made and stored 2-3 days ahead of time, which makes it great for holidays.
Ingredients
PREP TIME: 10 minutes
BAKE TIME: 40 minutes
FROST TIME: 10 minutes
Cake
- 2 cups all-purpose flour – How to Measure Flour
- 2 cups granulated sugar
- ¾ cup cocoa powder – natural unsweetened cocoa powder or Dutch-processed
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk – or How to Make Buttermilk
- 2 large eggs – room temperature eggs incorporate the best
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 1 cup boiling water
Frosting
- 1 cup evaporated milk – NOT sweetened condensed milk
- 3 egg yolks – How to Separate Egg Whites
- 1 cup granulated sugar
- ½ cup butter – unsalted butter
- ½ teaspoon pure vanilla extract
- 1½ cups sweetened flaked coconut
- 1 cup chopped pecans
Fun Fact
American baker, Samuel German, developed a type of dark-baking chocolate for Baker’s Chocolate Company. The brand name of the product was “Baker’s German’s Sweet Chocolate”. And that is where the cake’s name originates – not from Germany.
How to make German Chocolate Cake
- PREP. Preheat the oven to 350°F. Spray two 9″ round cake pans with non-stick spray. Place a piece of parchment paper in the bottom of each pan and lightly spray the tops of the parchment.
- DRY INGREDIENTS. Whisk 2 cups flour, 2 cups sugar, ¾ cup cocoa powder, 1½ teaspoons baking soda, 2 teaspoons baking powder, and 1 teaspoon salt in a large bowl.
- WET INGREDIENTS. Add 1 cup milk (or buttermilk), 2 large eggs, 2 teaspoons vanilla extract, and ½ cup oil to the bowl of a stand mixer (or large bowl and use an electric hand mixer). Beat until well combined. Slowly pour in 1 cup boiling water and beat till smooth.
- BAKE. Divide batter between two pans. Bake at 350°F for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- COOL. Remove from the oven and let it cool for 8-10 minutes in the pan, then invert onto cooling racks. Cool completely.
German Chocolate Frosting
- HEAT. Whisk 1 cup evaporated milk, 3 egg yolks, and 1 cup sugar in a heavy saucepan. Add the ½ cup butter. Cook and stir over medium heat till thickened about 10-12 minutes.
- COMBINE. Let cool for about 10 minutes, then stir in the ½ teaspoon vanilla extract, 1½ cups coconut, and 1 cup chopped pecans. Refrigerate for at least 30 minutes before adding to the cake.
- FROST THE CAKE. Place one layer of cake on a plate stand and spread half of the frosting onto one of the cakes. Add the second layer, then spread the remaining frosting on top.
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German Chocolate Cake
German chocolate cake recipe is a beloved classic for its irresistible cake, rich coconut pecan filling, and decadent chocolate frosting.
Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 1 cup boiling water
Frosting
- 1 cup evaporated milk
- 3 egg yolks
- 1 cup sugar
- ½ cup butter
- ½ teaspoon pure vanilla extract
- 1½ cups sweetened flaked coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F. Spray two 9" round cake pans with non-stick spray. Place a piece of parchment paper in the bottom of each pan. Spray parchment.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl.
- Add the milk, eggs, vanilla extract, and oil. Beat with a hand mixer till well combined. Slowly pour in the boiling water and beat till smooth.
- Divide batter between two pans. Bake at 350°F for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 8-10 minutes, then invert onto cooling racks. Cool completely.
- Spread half of the frosting onto one of the cakes. Add the second layer, then spread the remaining frosting on top.
Coconut Pecan Frosting
- Whisk together milk, egg yolks, and sugar in a heavy saucepan. Add the butter. Cook and stir over medium heat till thickened, about 10-12 minutes.
- Let cool for about 10 minutes, then stir in the vanilla, coconut, and pecans. Refrigerate for at least 30 minutes before adding to cake.
Video
Notes
MAKE AHEAD + STORE. Cover tightly and store at room temperature for 2-3 days. A large cake dome works the best. It can also be refrigerated for 4-6 days.
FREEZE. Freeze the cake layers and frost separately. Cool and wrap each layer with plastic wrap, then wrap them together with aluminum foil.
Nutrition
Calories: 611kcal, Carbohydrates: 79g, Protein: 8g, Fat: 31g, Saturated Fat: 18g, Cholesterol: 112mg, Sodium: 499mg, Potassium: 373mg, Fiber: 4g, Sugar: 57g, Vitamin A: 440IU, Vitamin C: 0.5mg, Calcium: 146mg, Iron: 2.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to Make Different Sizes?
- Cupcakes. Mix up the cake batter and make about 24 cupcakes. Fill each liner ¾ full and bake for 16-19 minutes at 350°F. Add frosting.
- Sheet cake. Spread the batter into a greased 9×13 dish and bake for 25-35 minutes (or until the top springs back to the touch or a toothpick comes out clean). Top with a generous layer of frosting.
Can I Use a Box Cake Instead of Making It From Scratch?
- I prefer to use an Easy Chocolate Cake Recipe made from scratch, but you can use a boxed cake mix preferred. Prepare the cake as directed on the box in two 9-inch round pans (be sure to use room temp ingredients). Cool the layers completely on a wire rack before frosting.
How to Toast Pecans?
- Preheat the oven to 350°F. Line a baking pan with parchment paper and spread the chopped pecans in a single layer. Bake for 7-10 minutes or until aromatic and browned. Fold toasted chopped pecans to make a coconut pecan filling.
Can I make German Chocolate Cake Ahead of Time?
- As mentioned above, we actually love it better the second day after the frosting has soaked in a bit. This is a perfect cake to make in advance.
Can I add ganache to the top of the German chocolate cake?
- While the coconut frosting is the signature topping of German chocolate cake you can apply an extra layer using chocolate ganache. I suggest not using too much or the signature coconut frosting will be overshadowed.
How to Store German Chocolate Cake?
- Cover tightly and store at room temperature for 2-3 days. A large cake dome works the best. It can also be refrigerated for 4-6 days.
How to Freeze?
- Freeze the cake layers and frost separately. Cool and wrap each layer with plastic wrap, then wrap them together with aluminum foil.
- Freeze a fully decorated cake. Place the entire cake in the freezer. Once solid, wrap it with plastic wrap and again with foil. Freeze for 2-3 months. Thaw in the fridge before serving.
Made this a week ago and it will now be my go-to cake forever! It is so good!
Oh that makes me so happy to hear! So glad you enjoyed the cake.
Made this for a co-worker’s birthday. I tripled the recipe to make a full sized sheet cake. Amazing! Everyone raved and now I have been asked to make a smaller cake for another co-worker’s husband’s birthday. This is my go to recipe for chocolate and German chocolate cake.
The best chocolate cake ever! I made it for my son’s birthday and now my other son asked me to make it for his birthday!! Love it!
This is so rich, fudgy and super decadent! Kids super love this version of German chocolate cake. We are having this again tomorrow and they can’t wait!
Yay! So glad to hear it is a hit with your kiddos!
I had never heard of a German chocolate cake but I am glad I found this since this is so much better than just a regular chocolate cake.
I made these for the first time yesterday and it turned out great! Really appreciated the variations provided and decided to go with cupcakes. For the frosting, I didn’t have evaporated milk so I used a 1:1 ratio of unsweetened coconut milk and it turned out great!
Thanks for sharing what you did. I’m so glad you enjoyed the cake!