German Chocolate Cake

5 from 106 votes

German Chocolate Cake

German chocolate cake recipe is a beloved classic known for its rich chocolate cake layers and traditional coconut pecan frosting.

Prep Time10

Cook Time40

Frosting10

Total Time1

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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

Recipe Tips.

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 9x13 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.

Make ahead of time. 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 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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