Traditional German Chocolate Cake

Ruth M. Moran

This German Chocolate Cake is a moist, rich chocolate layer cake topped with classic coconut pecan frosting and creamy chocolate buttercream.

With a balanced blend of sweet, nutty, and chocolatey flavors, it’s a timeless dessert that can be made ahead and even frozen for convenience.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Course Dessert

Cuisine American

Servings 15

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.