Today’s German Chocolate Cake is a recipe used for decades in the Luna family!
If you haven’t had it before, this is a rich, chocolatey dessert layered with a coconut pecan frosting everyone loves. Over all these years, it has become a go-to cake for birthdays, holidays, or anytime we need something special.
Plus, this cake is perfect for all chocolate and coconut lovers with its soft, moist chocolate layers paired with the sweet and nutty frosting. And although it’s a layered cake, we have shared all our tips and tricks to make sure it’s as simple and delicious as possible!
If you love classic desserts, try our Chocolate Cake, Texas Sheet Cake, and Coconut Cake. You can also find more family favorite treats in our dessert collection.
Why you’ll love it + Why it works:
- Rich Chocolate Flavor: Deep chocolate taste in every bite.
- Homemade Favorite: A from-scratch cake that feels extra special.
- Moist Texture: The oil and boiling water create a soft and tender crumb.
- Balanced Layers: The sweet frosting pairs perfectly with the chocolate cake.
German Chocolate Cake Ingredients
Cake
- All purpose flour (2 cups): Gives the cake structure and stability. See How to Measure Flour.
- Sugar (2 cups): Sweetens the cake and keeps it moist.
- Cocoa powder (¾ cup): Adds rich chocolate flavor.
- Baking powder (2 teaspoons): Helps the cake rise.
- Baking soda (1½ teaspoons): Works with the other ingredients to create a light texture.
- Salt (1 teaspoon): Balances sweetness and enhances flavor.
- Milk (1 cup): Adds moisture and helps create a smooth batter. See How to Make Buttermilk.
- Eggs (2 large): Binds the ingredients and add structure.
- Vanilla extract (2 teaspoons): Enhances the flavor of the cake.
- Vegetable oil (½ cup): Keeps the cake soft and moist.
- Boiling water (1 cup): Helps bloom the cocoa and creates a smooth batter.
Frosting
- Evaporated milk (1 cup): Forms the base of the frosting and adds richness.
- Egg yolks (3): Thickens the frosting and gives it a creamy texture. See How to Separate Egg Whites.
- Sugar (1 cup): Sweetens the frosting.
- Butter (½ cup): Adds richness and smoothness to the frosting.
- Vanilla extract (½ teaspoon): Adds flavor to the frosting.
- Sweetened flaked coconut (1½ cups): Gives the frosting its classic texture and flavor.
- Chopped pecans (1 cup): Adds crunch and a nutty flavor.
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.
BATTER. 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.
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.
FROSTING. 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.
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.
Kristyn’s Recipe Tips
- Frosting: Stir the frosting constantly to prevent burning.
- Easy Clean Up: Use parchment paper for easy cake removal.
- 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.
- Box Mix: I prefer to use an Easy Chocolate Cake Recipe made from scratch, but you can use a boxed cake mix if preferred. Prepare the cake as directed on the box in two 9-inch round pans (be sure to use room temperature ingredients). Cool the layers completely on a wire rack before frosting.
- 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.
- Add a Ganache: 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 of the signature coconut frosting will be overshadowed.
German Chocolate Cake
Video
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.
Notes
- 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.
- Box Mix: I prefer to use an Easy Chocolate Cake Recipe made from scratch, but you can use a boxed cake mix if preferred. Prepare the cake as directed on the box in two 9-inch round pans (be sure to use room temperature ingredients). Cool the layers completely on a wire rack before frosting.
- 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.
- Add a Ganache: 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 of the signature coconut frosting will be overshadowed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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 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.
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This recipe was first shared May, 2019.
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!
Does the cake recipe need to be adjusted for higher elevation areas, as I reside in Colorado?
I think it should be fine, but you could look up some high altitude alterations for baking cakes if you want.
This turned out so delicious! Thank you for sharing your excellent recipe!
Have you ever made these into cupcakes? If so, would I bake at the same temp, and for how long? This looks amazing, but I am hoping to do cupcakes for a birthday party.
So sorry about the cupcake question. I only looked at the recipe and not all the info that you had posted.
Oh no worries! Glad you were able to see the info. Hope the cupcakes turn out for the party!
Yes! You can definitely make them into 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. Then pipe or spread the frosting on top. You can also scoop out some of the insides and fill with frosting.
Can’t wait to try out your recipes!
This looks like a good recipe, however, why cocoa powder instead of actual German Chocolate squares that you mentioned in the beginning. The taste is not as chocolatey nor as sweet as regular chocolate. If you did use it how would it change the recipe since that is how I would like to make it.
I haven’t actually made this recipe using chocolate baking squares, so I’m not sure. But I imagine you can search on google for a substitute/conversion ratios to know how to swap cocoa powder for baking chocolate in a recipe.
Amazing
Yum. Everything about it was amazing! Made it for a friend and thoroughly enjoyed it.
Thanks for a complete recipe from scratch. I will often short cut and use a box mix, but when I can I love making things all the way from scratch.
Yum. I love German Chocolate Cake – especially the frosting. This recipe is easy and delicious!!
Oooh this cake is so decadent! Thank you for the wonderful recipe!
My husband doesn’t even like chocolate, but he loved this cake. Such a great recipe!
The coconut pecan frosting is what makes this cake so delicious!
In order to make a Real German Chocolate Cake you must use a cup of coffee not just plain water.
Does this make enough frosting to cover the entire two layer cake? Or should I double it just to be certain. OR- is the icing sweet enough that doubling it would be overkill? Thanks so much, I can’t wait to make this on Friday!!!!
I personally think it that is, but that’s if you are putting it on the top of each cake and layering. If you want to spread it all around the sides too (or if you really love lots of frosting), you can certainly double the recipe. You may not use the full doubled amount, but that way you can spread it as thick as you like! Sounds like you may have made the cake already… hope it turned out well and you enjoyed the recipe! 🙂
My Dad’s all time favorite before he moved to Heaven. I made him a German Chocolate Birthday cake every year
for over 50 years. This is exactly the same recipe! Thank you.
Oh I love this so much!! I’m so happy you found the recipe, for nostalgic purposes too! Thanks for sharing!
I love this cake! It’s easy to make and so delicious!
So glad you enjoy the cake!!
My gosh this cake is delicious! Definitely a must-try. Is it bad that I had it for breakfast? (it’s just THAT good)
Yummy!!
Thank you so much for trying it out!
Hi! I just wanted to clarify something before I tried this recipe. It says to add boiling hot water to the batter after mixing it together. Won’t the eggs start forming semi chunks in the batter as the hot water gets added?
The eggs shouldn’t form chunks in the batter if the boiling hot water is added slowly to the cake batter mixture. The reason the water is hot is because hot water helps to create a deeper, more rich chocolate flavor. Hope this helps!
OMG I’ve been waiting for this receipe.
Thank you!
You are welcome! Enjoy!!
Is a 1/2 butter, 1 stick, a cube?
I did use your cake recipe for my husband’s cake last wknd but not the frosting. The cake was delicious!
It is 1/2 cup, which is 1 stick 🙂 Glad you liked the cake! Thank you!
I had my doubts about this cake because the batter was straight liquid, but WOW this is good cake! ? This is now my go-to recipe for chocolate cake.
Oh, that makes me so happy to hear! I appreciate you saying that 🙂 Thank you!
My husband WHOm I made the cake for finished off the kids plates and had another piece after doing the dishes. So I guess he kinda liked it.
LOL..sounds like he did!! Thank you for letting me know!
My all time favorite cake is German Chocolate! This was so moist and the frosting was AMAZING! i could of eaten the whole cake by myself!
This cake is heavenly! I love the classic flavors.
This cake turned out perfectly! Such a great recipe!
This is an excellent recipe for German cake! Made this last week and got rave reviews!
Why is German chocolate cake so good?! I love the frosting & love it in the middle! It’s so soft & always gone so fast!
I despIsed cocOnut as a child but fell in lOVe with it as a teen. Since then i gravitate towards coconut recipes. This german Chocolate cake dOes not disappoint. Thanks for sharing.
You will love this classic cAke. Made with perfection and a frOsting that puts it over the top.