German Chocolate Cake
Ingredients
Directions / Instructions
Why You'll Love This German Chocolate Cake
German Chocolate Cake is an American dessert famous for its incredibly moist chocolate cake layers and signature coconut pecan frosting. Despite its name, it isn't from Germany—it was originally made using Baker's German's Sweet Chocolate. The rich chocolate cake paired with buttery coconut-pecan frosting creates an unforgettable dessert that's perfect for every special occasion.
This homemade version delivers soft, tender cake with a luscious filling that's sweet, nutty, and packed with toasted coconut flavor.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
For the Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped toasted pecans
Optional Chocolate Frosting
- ½ cup unsalted butter
- ⅔ cup cocoa powder
- 3 cups powdered sugar
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Cake
Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Mix the Batter
Add the eggs, buttermilk, oil, and vanilla. Beat until smooth, then slowly stir in the hot coffee. The batter will be thin.
3. Bake
Divide the batter evenly among the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
4. Make the Coconut Pecan Frosting
In a saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened, about 10 to 12 minutes. Remove from the heat and stir in the vanilla, shredded coconut, and toasted pecans. Allow the frosting to cool completely.
5. Assemble the Cake
Spread coconut pecan frosting between each cake layer and over the top. If desired, frost the sides with chocolate buttercream for a bakery-style finish.
6. Serve
Decorate with additional toasted pecans and shredded coconut before slicing.
Expert Tips
Use room-temperature ingredients for the best texture. Don't skip the hot coffee—it intensifies the chocolate flavor without making the cake taste like coffee. Cool the coconut frosting completely before assembling to prevent it from sliding off the cake.
Storage
Store covered at room temperature for one day or refrigerate for up to 5 days. Allow chilled cake to sit at room temperature for 30 minutes before serving. Individual slices freeze well for up to 3 months.
Serving Suggestions
Serve with freshly brewed coffee, vanilla ice cream, whipped cream, fresh berries, or a drizzle of chocolate sauce for an extra-indulgent dessert.
Recipe Variations
Use dark chocolate for a richer cake, add chocolate ganache between the layers, sprinkle toasted coconut on top, make cupcakes instead of a layer cake, or add chopped walnuts along with the pecans for extra crunch.
Frequently Asked Questions
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