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Home / Recipes
1 hour
4.48 from 67 votes
58 Comments

German Chocolate Cake

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by: Joanna Cismaru
11.27.18
Updated: 06.12.20

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A traditional homemade German Chocolate Cake made from scratch with layers of moist and delicious chocolate cake and topped with lots of a rich coconut and pecan frosting! 

a slice of chocolate cake with layers of coconut frosting on a plate with a fork

German Chocolate Cake

Any time I share a cake recipe with you guys, it’s always a great day! I just love cakes, they make me happy. As a matter of fact, whenever there’s a family gathering, I always volunteer myself to bring dessert, just so that I can make a cake or a trifle. One of my favorite cakes is German chocolate cake. I don’t make it often, but when I do, it’s a really good day, heck it’s a good week if I don’t give it away to family or friends, because I’ll be eating from it the whole week.

The chocolate cake is my usual buttermilk chocolate cake that I use all the time. I even used this recipe for my red velvet cake and modified it a bit. What can I say, it’s a no fail recipe and it always comes out perfect time after time. Why mess with a good thing? The only thing I did do different is cut out the sugar a bit in the cake by 1/2 cup only because there’s plenty of sugar in that coconut pecan frosting.

chocolate cake with laters of coconut frosting topped with pecans

What Is German Chocolate Cake

Which is what this cake is all about, that coconut pecan frosting. I seriously could eat that on its own, no cake needed, it’s just that good. I mean it has two of my favorite ingredients, coconut and pecans. You just can’t go wrong.

But believe it or not, German chocolate cake is really not German. It’s actually from the US and it’s a chocolate cake filled wand topped with coconut-pecan frosting.

chocolate cake with layers of coconut frosting with a slice cut out

How to Make German Chocolate Cake

It really is easy to make this cake. There are two steps to making it.

Make the cake and let it cool completely. I’ve made this cake many times before, and I’ve made it in different pans, but I prefer this 3 layer cake most of all just because I think it looks prettier.

You can however make it in a 9×13 inch pan, though I would still cut it in half to make it into a 2 layer cake because you do want this frosting incorporated throughout the cake.

While the cake is cooling you can make the coconut-pecan toping. Make sure to let everything cool completely before assembling the cake.

Can You Make German Chocolate Cake in Advance

Yes, you can make this in advance. You can make the coconut pecan frosting at least a day in advance and then store it in the fridge until ready to use.

You can also make the cake and bake it then let it cool completely. You can then wrap the cakes in plastic wrap tightly then stick them in a ziploc bag or freezer bag. Freeze for up to a month.

a fork taking a bite from a chocolate cake with coconut frosting

How Do You Store German Chocolate Cake

I prefer to cover the cake and then refrigerate it. You can also leave it on the counter if it’s covered, but I would recommend keeping this cake in the fridge for up to 4 days.

I really hope you give this cake a try, it really is simple to make, basic cake ingredients, but if you follow the recipe exactly you will end up with one of the most moist, tender and fluffy cakes. Trust me, it’s really worth your while.

3-layer chocolate cake with coconut frosting topped with pecans

Looking for More Cake Recipes? Try These:

  • Red Velour Cake
  • Tiramisu Tres Leches Cake
  • Sticky Toffee Pudding
  • Magic Cake
  • Carrot Cake

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side view shot of a slice of german chocolate cake on a plate with a fork

German Chocolate Cake

4.48 from 67 votes
Prep: 20 mins
Cook: 40 mins
Total: 1 hr
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
A traditional homemade German Chocolate Cake made from scratch with layers of moist and delicious chocolate cake and topped with lots of a rich coconut and pecan frosting!

Ingredients

Cake batter

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup hot coffee

Coconut-Pecan Topping

  • 12 oz evaporated milk (1 can)
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter unsalted
  • 2 2/3 cups sweetened coconut shredded or flaked
  • 2 cups pecans , coarsely chopped
US Customary – Metric

Instructions

Cake Batter

  • Preheat oven to 350 F degrees.
  • You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Place the parchment papers inside and using some melted butter or cooking spray, butter each pan well.
  • In a large size bowl or the bowl of your mixer combine the flour, sugar, cocoa, baking soda, baking powder and salt. In a medium sized bowl, mix together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined and smooth. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.
  • Bake the cake for about 30 to 35 minutes, or until baked through. Do the toothpick test, insert a toothpick in the middle of the cake and if it comes out clean, it’s done. Let the cake cool in the pans for about 30 minutes then turn them out onto a cooling rack or a cutting board and cool completely. To get nice flat layers, cut the top of the cakes (the dome part) with a very sharp knife.

Coconut-Pecan Topping

  • In a medium heavy saucepan combine evaporated milk, and vanilla, sugar and butter; cook on medium heat and bring to a boil, stirring constantly so mixture does not burn. Remove from heat and stir in coconut and pecans. Cool to room temperature.
  • To assemble the cake, place one cake on a serving platter and spread about 1/3 of the frosting evenly. Repeat with the 2nd cake layer and frosting, then place the last cake and spread the rest of the topping. Drizzle with chocolate syrup if preferred.

Video

Recipe Notes

Cover the cake and refrigerate it. You can also leave it on the counter if it’s covered, but I would recommend keeping this cake in the fridge for up to 4 days.
You can also make this cake in 2 9 inch cake pans and then cut each one in half so you’ll end up with a 4 layer cake. Alternatively, you can use a 9×13 inch pan as well and cut in half to have a 2 layer cake.
The coffee is added to this chocolate cake because it adds depth to the flavor of the cake. The coffee will actually enhance the chocolate flavor. Although there is a cup of coffee in this cake, you will not taste the coffee.
Buttermilk is also added in this chocolate cake to add depth to the cake while adding very little fat. It also helps tenderize the gluten in the batter, therefore you’ll end up with a softer texture and fluffier cake. The buttermilk reacts with the baking soda to create bubbles of carbon dioxide, it is these bubbles that give your cake volume and you end up with a light and tender cake.
If you’re out of buttermilk or prefer not to use it, although I strongly recommend it, you may use 1 cup of milk plus 1 tbsp of lemon juice. Stir the two together then let it sit for 2 minutes. After 2 minutes you’ll notice your milk is curdled, which is what you’re looking for. You may also substitute with 1/4 cup of milk and 3/4 cup of yogurt.
The coconut pecan topping uses evaporated milk instead of just regular milk because you end up with a creamier consistency, and it also has less fat content than cream. Evaporated milk is just milk where half the water has been boiled off. 
If you find the coconut pecan topping too runny, just add a tbsp of cornstarch and mix it in well. Make sure to let the topping cool completely before using it. Also if you refrigerate the cake after you’re done assembling it, it will set and the topping will harden as the cake sits in the fridge.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 196gCalories: 623kcal (31%)Carbohydrates: 65.12g (22%)Protein: 8.53g (17%)Fat: 39.4g (61%)Saturated Fat: 16.855g (105%)Polyunsaturated Fat: 8.742gMonounsaturated Fat: 11.595gTrans Fat: 0.524gCholesterol: 67mg (22%)Sodium: 491mg (21%)Potassium: 455mg (13%)Fiber: 5g (21%)Sugar: 42.9g (48%)Vitamin A: 1000IU (20%)Vitamin C: 1.7mg (2%)Calcium: 140mg (14%)Iron: 2.9mg (16%)
Course:Dessert
Cuisine:American
Keyword:cake, dessert, german chocolate cake
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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