Name: German Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 2 cups granulated sugar; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water or hot coffee; 1 cup evaporated milk; 3 large egg yolks; 1 cup brown sugar; 1/2 cup unsalted butter; 1 1/2 cups sweetened shredded coconut; 1 cup chopped pecans; 1 tsp vanilla extract (for filling)

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Why You’ll Love This Recipe

German Chocolate Cake stands out with its unique, homemade coconut-pecan filling and frosting. Unlike other chocolate cakes, this one isn’t overloaded with frosting — instead, it’s layered with a luscious, custard-like mixture that gives it a distinctive flavor and texture. It’s perfect for birthdays, holidays, and any celebration that calls for something special. Each bite delivers sweet, nutty, buttery goodness wrapped in soft chocolate cake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Granulated sugar
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Boiling water or hot coffee
Sweetened shredded coconut
Chopped pecans
Evaporated milk
Unsalted butter
Egg yolks
Brown sugar
Additional vanilla extract for the filling

Directions

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, beat together the sugar, eggs, buttermilk, oil, and vanilla until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until smooth.
Stir in the boiling water or hot coffee (the batter will be thin).
Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then remove from pans and let cool completely on wire racks.

For the coconut-pecan filling/frosting:

In a medium saucepan, whisk together evaporated milk, egg yolks, brown sugar, and butter.
Cook over medium heat, stirring constantly until the mixture thickens and turns golden, about 10–12 minutes.
Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let cool before using.

To assemble:

Place one cake layer on a serving plate and spread a generous portion of the coconut-pecan filling on top.
Repeat with the second and third layers, spreading the filling on each.
Optionally, leave the sides of the cake unfrosted or apply a thin coat of chocolate ganache or additional filling.

Servings and timing

This recipe serves 12.
Prep time: 30 minutes
Cook time: 30 minutes
Cooling and assembling time: 1 hour
Total time: 2 hours

Variations

German Chocolate Cupcakes: Use the same batter for cupcakes and top each with coconut-pecan frosting.
Chocolate Ganache Addition: Add a thin layer of chocolate ganache between layers or on the sides for extra richness.
Nut-Free Version: Omit pecans or substitute with sunflower seeds or additional coconut for a nut-free version.
Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Dairy-Free Option: Substitute with dairy-free milk, butter, and evaporated coconut milk.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

For longer storage, freeze individual slices or the whole cake (wrapped well in plastic and foil) for up to 2 months. Thaw in the refrigerator overnight before serving.

To reheat, microwave individual slices for 10–15 seconds, if desired.

FAQs

Is German Chocolate Cake actually from Germany?

No, it’s named after Samuel German, an American chocolatier. The cake is a U.S. creation.

Can I use a different chocolate instead of German’s chocolate?

Yes, you can use high-quality dark or semisweet chocolate or cocoa powder with boiling water for a similar taste.

Why is the filling cooked?

The coconut-pecan frosting is custard-based, so it needs to be cooked to achieve the right thick, rich texture.

Can I frost the sides of the cake too?

Traditionally, the sides are left bare, but you can add chocolate buttercream or ganache if you prefer a fully frosted cake.

Can I make this cake ahead of time?

Yes. You can bake the layers and make the filling a day ahead. Store them separately and assemble just before serving.

What’s the difference between German Chocolate Cake and regular chocolate cake?

The main difference is the coconut-pecan filling and frosting that gives German Chocolate Cake its distinct taste and texture.

Is there a substitute for evaporated milk?

You can use heavy cream or canned coconut milk, but evaporated milk provides the best consistency for the filling.

Can I make this cake without eggs?

Yes, you can try using egg replacers like flax eggs for the cake and cornstarch for thickening the filling, though texture may vary.

How do I toast the pecans?

Spread them on a baking sheet and bake at 350°F for 7–8 minutes, stirring once, until fragrant and golden.

Can I use sweetened coconut?

Yes, sweetened shredded coconut is the standard for this recipe and enhances the overall flavor and moisture.

Conclusion

German Chocolate Cake is a timeless dessert that combines deep chocolate flavor with a rich, nutty, and sweet coconut-pecan filling. Its distinctive layers and unique frosting make it a standout choice for birthdays, holidays, or anytime you want to treat yourself or impress a crowd. Once you’ve had a slice of this homemade classic, you’ll understand why it’s been loved for generations.

German Chocolate Cake

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German Chocolate Cake is a rich, ultra-moist chocolate cake layered with a signature coconut-pecan filling. This American classic delivers a sweet, nutty, and indulgent dessert perfect for celebrations.

Author: Laura
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, beat together sugar, eggs, buttermilk, oil, and vanilla until well combined.
Gradually add dry ingredients to wet ingredients and mix until smooth.
Stir in boiling water or coffee (batter will be thin).
Divide batter evenly among prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
For the filling: In a saucepan, whisk evaporated milk, egg yolks, brown sugar, and butter. Cook over medium heat, stirring constantly, until thickened and golden, about 10–12 minutes.
Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let cool before using.
To assemble, place one cake layer on a serving plate and spread with coconut-pecan filling. Repeat with remaining layers. Optionally, leave the sides unfrosted or apply a thin coat of ganache or more filling.

Notes

Use hot coffee instead of water to deepen the chocolate flavor.
Make the cake and filling a day ahead and assemble before serving.
Let the filling cool completely before spreading.
Store leftovers covered at room temperature or in the fridge.

Nutrition

Serving Size: 1 slice
Calories: 580
Sugar: 48g
Sodium: 310mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 65g
Fiber: 4g
Protein: 6g
Cholesterol: 95mg