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Homemade German chocolate cake is always a favorite! With tender cake layers and coconut pecan frosting, it’s decadent and delicious.
Soft, moist cake is topped with a delicious frosting – it’s right up there with our Classic Chocolate Cake and Flourless Chocolate Cake.
WE All Love it!
German chocolate cake is the perfect cake recipe for all chocolate and coconut lovers.
We love it for so many reasons, including:
- THE FROSTING! The ooey-gooey coconut pecan frosting just gets us every time. You can eat by the spoonful!
- CROWD PLEASER. This recipe is so delicious and so popular, that it’s a hit anytime it’s made.
- MAKE AHEAD. This cake can be made and stored 2-3 days ahead of time, which makes it great for holidays.
What Is German Chocolate Cake?
Believe it or not, German chocolate cake was not brought to America by German immigrants.
American baker, Samuel German, developed a type of dark-baking chocolate for Baker’s Chocolate Company. The brand name of the product, Baker’s German’s Sweet Chocolate, was named in honor of him. And that is where the cake’s name originates!
How to make German Chocolate Cake
This German chocolate cake recipe is traditionally two layers and topped with the signature coconut pecan frosting.
To make the cake layers:
- 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. Spray parchment.
- DRY INGREDIENTS. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- WET INGREDIENTS. Add the milk (or buttermilk), eggs, vanilla extract, and oil to the bowl of a stand mixer (or large bowl and use an electric hand mixer). Beat until well combined. Slowly pour in the 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
This is my favorite part! The traditional topping is this German chocolate frosting filled with coconut and pecans.
HEAT. 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.
COMBINE. Let cool for about 10 minutes, then stir in the vanilla extract, coconut, and 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.
Cake Tips
- Extra moist cake. Add 1-2 tablespoons of sour cream or applesauce to the cake batter.
- Room temperature ingredients. Use room temperature milk and eggs so they incorporate better with the other ingredients.
- Box cake. I prefer to use a Chocolate Cake made from scratch, but you can use a boxed cake mix if you prefer. 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.
- 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.
Variations
Other ways to make this treat, include:
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.
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). Frost.
More layers. Split the batter into 3 round pans. Since you are adding another layer you may wish to increase the frosting amount.
Storing Info
Make 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.
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.
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.
For more Cakes:
German Chocolate Cake Recipe
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
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 together 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° 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!