Ultimate German Chocolate Cake Recipe: Rich, Decadent, and Easy to Make

Indulge in the classic German Chocolate Cake—a moist chocolate cake layered with a gooey coconut-pecan frosting. This easy-to-follow recipe is perfect for birthdays, holidays, or any special occasion. Learn how to make this iconic dessert that’s sure to impress your family and friends!

Why You’ll Love This German Chocolate Cake Recipe

Rich and Decadent: Layers of moist chocolate cake paired with a creamy coconut-pecan frosting.
Easy to Make: Simple steps for beginners and bakers of all skill levels.
Crowd-Pleasing Dessert: Perfect for celebrations, potlucks, or holiday gatherings.
Authentic Flavor: A true classic that stays true to the traditional recipe.

Ingredients for German Chocolate Cake

For the Chocolate Cake:

2 cups (250g) all-purpose flour
1 ¾ cups (350g) granulated sugar
¾ cup (65g) unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) hot water

For the Coconut-Pecan Frosting:

1 cup (200g) granulated sugar
1 cup (240ml) evaporated milk
3 large egg yolks
½ cup (115g) unsalted butter
1 tsp vanilla extract
1 ½ cups (150g) sweetened shredded coconut
1 cup (120g) chopped pecans

Step-by-Step Instructions

1. Make the Chocolate Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla extract. Mix until combined.
Gradually add hot water and mix until the batter is smooth (it will be thin).
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Coconut-Pecan Frosting:

In a medium saucepan, combine sugar, evaporated milk, egg yolks, and butter.
Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
Let the frosting cool to room temperature, stirring occasionally.

3. Assemble the Cake:

Place one cake layer on a serving plate. Spread half of the coconut-pecan frosting evenly on top.
Add the second cake layer and spread the remaining frosting over the top.
Optional: Drizzle with chocolate ganache or sprinkle with extra pecans for garnish.

Tips for the Perfect German Chocolate Cake

Use room temperature ingredients for a smoother batter.
Don’t overmix the batter to avoid a dense cake.
Toast the pecans for added flavor and crunch.
Store leftovers in an airtight container at room temperature for up to 3 days.

FAQs About German Chocolate Cake

Is German Chocolate Cake actually German?

No, despite its name, German Chocolate Cake originated in the United States. It’s named after Samuel German, who created a type of dark baking chocolate.

Can I use a different frosting?

While the coconut-pecan frosting is traditional, you can use chocolate buttercream or cream cheese frosting for a twist.

Can I make this cake ahead of time?

Yes! Bake the cake layers and prepare the frosting a day in advance. Assemble the cake just before serving.

Nutrition Information (per serving):

Calories: 450
Fat: 22g
Carbohydrates: 60g
Protein: 6g

Conclusion

This German Chocolate Cake recipe is a timeless dessert that combines rich chocolate layers with a luscious coconut-pecan frosting. Whether you’re a baking enthusiast or a beginner, this recipe is sure to become a favorite. Share it with loved ones or enjoy it as a special treat—it’s a guaranteed crowd-pleaser!