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German Chocolate Cake

German Chocolate Cake

A classic German Chocolate Cake with rich, moist chocolate layers paired with a creamy coconut-pecan frosting, perfect for any occasion. This decadent dessert combines tender chocolate sponge cake with a luscious, caramel-like frosting featuring shredded coconut and toasted pecans for a unique, nostalgic flavor and texture.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 3 large eggs, room temperature
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar

Frosting Ingredients

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded coconut, preferably fresh
  • 1 cup chopped pecans, toasted

Optional Variations & Substitutions

  • For gluten-free: Substitute all-purpose flour with gluten-free flour blend.
  • For vegan: Use plant-based butter and substitute eggs with flax eggs.
  • For a different topping: Replace frosting with chocolate ganache.
  • Add cinnamon or espresso powder to cake batter for a spiced twist.

Instructions

  1. Prepare Cake Batter: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, cream softened butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. Alternate adding the buttermilk and dry ingredients, mixing just until combined to ensure a tender crumb.
  2. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing them to prevent breaking.
  3. Make the Coconut-Pecan Frosting: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, butter, and vanilla extract. Stir constantly until the mixture thickens into a creamy, caramel-like consistency. Remove from heat and fold in shredded coconut and toasted chopped pecans. Let the frosting cool to room temperature before spreading.
  4. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting evenly over the top. Add the second cake layer and cover the entire cake with the remaining frosting. For a rustic look, don’t worry about perfect edges—the texture adds charm.

Notes

  • Use room temperature ingredients (eggs, butter, buttermilk) for a smoother batter.
  • Mix the batter just until combined to avoid a dense cake.
  • Use freshly shredded coconut for best frosting flavor and texture.
  • Lightly toast pecans before adding for enhanced nuttiness and crunch.
  • Allow cakes to cool completely before frosting to prevent melting the frosting.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with flour substitution)

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 460
  • Sugar: 35g
  • Sodium: 210mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 14g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 110mg

Keywords: German Chocolate Cake, chocolate cake, coconut pecan frosting, classic dessert, moist chocolate cake, layered cake