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This classic German Chocolate Cake stands out with its rich layers of moist chocolate cake paired with a luscious coconut pecan frosting and smooth chocolate buttercream.
The unique combination of textures and flavors—from the tender crumb to the nutty, caramelized coconut topping—creates an indulgent yet balanced dessert experience.
While this cake isn’t low in calories, it offers a good source of protein from eggs and pecans and fiber from shredded coconut, making it slightly more nutritious than many traditional cakes.
The use of evaporated milk adds creaminess without excess fat, and the recipe allows flexibility with oil types to cater to healthier preferences.
This cake is perfect for everyday celebrations or weekend baking thanks to its straightforward preparation, make-ahead frostings, and freezer-friendly layers.
Whether you’re an experienced baker or a home cook, it promises satisfying, crowd-pleasing results every time.
Must-Have Tools for Perfect Results
8 or 9-Inch Cake Pans
Essential for shaping your cake layers evenly. These pans ensure uniform baking and a professional look. Beyond this recipe, they’re versatile for any layer cake or deep-dish pie you want to create.
Parchment Paper Rounds
These non-stick liners prevent your cake from sticking to the pan and make removal effortless. Parchment paper is a kitchen staple that saves time and keeps baked goods intact.
Mixing Bowls
A set of sturdy mixing bowls is critical for combining dry and wet ingredients separately before blending. High-quality bowls are indispensable for all your baking and cooking prep.
Medium Saucepan
Perfect for gently heating and thickening the coconut pecan frosting mixture. A reliable saucepan is useful beyond this recipe for sauces, custards, and more.
Electric Mixer or Whisk
While optional, an electric mixer makes beating the chocolate frosting smooth and creamy with minimal effort. Whisks and mixers are must-haves for efficient and consistent mixing.
German Chocolate Cake
Equipment
- 2 cake pans (8 or 9 inches)
- Parchment paper rounds (for lining pans)
- Mixing bowls (multiple)
- Medium saucepan (for frosting)
- Electric mixer or whisk (for frosting)
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar 400 g
- 1 ¾ cups all-purpose flour 210 g
- ¾ cup unsweetened cocoa powder 75 g
- 1 ½ teaspoons baking powder 6 g
- 1 ½ teaspoons baking soda 7.5 g
- 1 teaspoon salt 5 g
- 2 large eggs
- 1 cup buttermilk 240 ml
- ½ cup vegetable or canola oil 120 ml
- 2 teaspoons vanilla extract 10 ml
- 1 cup boiling water 240 ml
For the Coconut-Pecan Frosting:
- ½ cup light brown sugar 100 g
- ½ cup granulated sugar 100 g
- ½ cup unsalted butter 115 g
- 3 large egg yolks
- ¾ cup evaporated milk 180 ml
- 1 tablespoon vanilla extract 15 ml
- 1 cup chopped pecans 120 g
- 1 cup sweetened shredded coconut 80 g
For the Chocolate Buttercream Frosting:
- ½ cup unsalted butter 115 g
- ⅔ cup unsweetened cocoa powder 65 g
- 3 cups powdered sugar 360 g
- ⅓ cup evaporated milk 80 ml
- 1 teaspoon vanilla extract 5 ml
Instructions
- Prepare the Baking Pans: Preheat your oven to 375°F (190°C). Grease two round cake pans, either 8 or 9 inches in diameter. For easy cake removal, cut parchment paper circles to fit the bottoms and place them inside the pans.
- Mix Dry Ingredients: In a large mixing bowl, sift together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir well to combine all dry components evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs thoroughly, then add the buttermilk, vegetable oil, and vanilla extract. Mix until the ingredients are fully blended.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Stir gently until just combined, taking care not to overmix. The batter will be thick at this stage.
- Add Boiling Water: Slowly pour in the boiling water while stirring carefully. The batter will thin significantly—this is normal and helps create a moist cake texture.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Place them in the preheated oven and bake for 25 to 35 minutes. The exact time depends on the pan size; 9-inch pans generally require less time. The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool the Cake: Let the cakes rest in the pans for about 5 minutes, then carefully invert them onto wire racks to cool completely before frosting.
- Make the Coconut-Pecan Frosting: In a medium saucepan, combine the light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly to prevent burning, until the mixture reaches a gentle boil and thickens—usually several minutes. Remove from heat and stir in the vanilla extract, chopped pecans, and shredded coconut. Allow this frosting to cool fully before spreading.
- Prepare the Chocolate Buttercream Frosting: Melt the butter in a medium bowl. Whisk in the cocoa powder until smooth. Gradually add powdered sugar alternated with evaporated milk, beating until the frosting achieves a spreadable consistency. Adjust thickness by adding a bit more milk or powdered sugar as needed. Stir in the vanilla extract last.
- Assemble the Cake: Place one cake layer on your serving plate or cake stand. Spread a thin layer of chocolate buttercream on top. Then, evenly spoon half of the cooled coconut-pecan frosting over the chocolate layer, smoothing it gently but leaving about a ½-inch border near the edges. Place the second cake layer on top.
- Final Frosting and Decoration: Cover the entire cake with the remaining chocolate buttercream frosting, smoothing it evenly around the sides and top. Finish by spreading the remaining coconut-pecan frosting generously over the top of the cake.
Notes
- High-Altitude Baking: If baking at high altitudes, add 3 tablespoons of extra flour to the dry ingredients to help maintain structure.
- Make-Ahead Frostings: Both frostings can be prepared a day or two in advance. Store in airtight containers in the refrigerator. Let them sit at room temperature for about an hour before frosting to ensure easy spreading.
- Freezing Instructions: Bake cake layers ahead, cool completely, then wrap tightly in plastic wrap and place inside freezer bags. Freeze up to 3 months. Frosting cakes while layers are frozen can make spreading easier. The fully assembled cake can also be frozen, ideally sliced and wrapped per piece for best quality. Thaw at room temperature before serving.
- Parchment Paper: Using parchment at the bottom of the pans helps the cake release cleanly and prevents breakage during removal.
- Boiling Water Addition: Adding boiling water to the batter thins it, but this step is key to achieving a moist and tender crumb.
Chef’s Secrets for Ultimate Moistness
Achieving the perfect German Chocolate Cake requires a few insider tips.
First, don’t skip adding boiling water to your batter — this step thins the mixture, helping create an incredibly moist and tender crumb.
Use high-quality unsweetened cocoa powder for the richest chocolate flavor.
When preparing the coconut pecan frosting, constant stirring is key to prevent curdling and ensure a smooth, thick consistency.
Cooling the frosting completely before spreading prevents it from melting the cake layers.
Also, layering a thin coat of chocolate buttercream beneath the coconut frosting helps seal in moisture while adding richness.
Lastly, for easy cake removal, line your pans with parchment paper rounds, and don’t forget to grease the sides well to avoid sticking.
Serving Suggestions to Impress Guests
This cake shines as a show-stopping dessert at celebrations or casual gatherings.
Serve slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a delightful contrast to the rich chocolate and nutty coconut flavors.
For a sophisticated touch, garnish with toasted pecan halves or a sprinkle of finely shredded coconut.
A cup of strong coffee, espresso, or a bold black tea pairs beautifully, balancing the sweetness with a slight bitterness.
Leftover cake also works wonderfully in layered parfaits or crumbled over pudding for creative second uses.
Storage Tips for Freshness and Flavor
To keep your German Chocolate Cake fresh, store it covered tightly in the refrigerator.
Both the chocolate buttercream and coconut frosting contain dairy and eggs, so refrigeration is important to maintain safety and flavor.
The cake will stay moist and delicious for up to 4 days when wrapped well. For longer storage, freeze individual slices or the entire cake.
Wrap tightly in plastic wrap and place in an airtight container or freezer bag to prevent freezer burn.
Thaw slices overnight in the fridge or at room temperature before serving.
Avoid freezing frosted cakes for longer than 2-3 months to maintain the best texture and taste.
Frequently Asked Questions About This Recipe
Q1: Can I use regular milk instead of evaporated milk?
Yes, you can substitute regular whole milk for evaporated milk in the frosting, but evaporated milk adds a richer, creamier texture that’s traditional to this recipe.
Q2: Is it possible to make this cake gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend designed for baking, and be sure to check that your other ingredients are gluten-free.
Q3: How do I prevent the frosting from curdling?
Constant stirring and cooking the frosting mixture over medium heat until thickened will help prevent curdling. Avoid high heat and don’t stop stirring until the frosting has started to thicken.
Q4: Can I make this cake ahead of time?
Yes! Both the cake layers and frostings can be prepared a day or two in advance. Store cake layers wrapped tightly and frostings in airtight containers refrigerated until ready to assemble.
Q5: What’s the best way to slice this rich cake?
Use a sharp serrated knife, and for clean cuts, chill the cake slightly before slicing. Wiping the knife clean between slices helps maintain neat pieces.
This recipe is inspired by tastesbetterfromscratch and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
