• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Chocolate Desserts Cakes
4.5 from 78 votes

German Chocolate Cake

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/10/22 61 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for german chocolate cake.

An incredible homemade German Chocolate Cake made from scratch with layers of moist and delicious chocolate cake and topped with the best coconut and pecan frosting! A crowd pleaser, for sure!

a slice of german chocolate cake slice on a white plate.
Table of Contents Open
  • German Chocolate Cake
  • German Chocolate Cake Highlights
  • Ingredients You’ll Need
    • Cake Batter
    • Coconut Pecan Topping
  • How To Make German Chocolate Cake
    • Make The Chocolate Cake Layers
    • Make The Coconut Pecan Topping
    • Assemble The Cake
  • What Is German Chocolate Cake
  • What’s The Difference Between A German Chocolate Cake And A Regular Chocolate Cake?
  • Can You Make German Chocolate Cake in Advance
  • Can I Make This Gluten Free?
  • How Do I Know When My Cake Is Done?
  • Expert Tips
  • Leftovers
    • Freezer
  • More Delicious Cake Recipes To Try
    • American Goulash (Chop Suey)
    • Stout Meatballs
    • Italian Shrimp Bake
    • BLT Pasta Salad
    • Black Bean Corn Avocado Salad
    • Chocolate Chip Muffins
    • Chicken Scampi
    • Lemon Blueberry Ricotta Pancakes
    • Indian Lentil Curry
    • Celebrating Mom: Delicious Recipes for a Memorable Mother’s Day
    • Caesar Salad Dressing
    • One Pot Beef Stroganoff
  • German Chocolate Cake
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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 all time 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 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?

German Chocolate Cake Highlights

  • MOIST AND DELICIOUS. This cake is definitely moist, especially using buttermilk and oil, and the sweet and nutty coconut pecan topping makes it irresistibly delicious.
  • EASY TO MAKE. This recipe may appear difficult to make at first glance, but it couldn’t be easier. Yes, there are a number of ingredients it’s really about mixing the batter and baking, and then mixing the topping.
  • CHOCOLATE LOVERS DREAM. If you have a weakness for chocolate like I do, then this is a cake you will want to make. It’s especially perfect for that special occasion with all that ooey gooey filling and lots of moist chocolate cake.

Ingredients You’ll Need

overhead shot of ingredients needed to make german chocolate cake.

Cake Batter

  • Flour – I use regular all-purpose flour in my cake. You can use cake flour, which is a low protein flower milled into a fine consistency. Either will work. The cake flour will make the cake a bit more airy and delicate.
  • Sugar – We use granulated white sugar because not only does it add sweetness to the cake but it keeps our cake soft and moist.
  • Cocoa Powder – I recommend a high grade cocoa powder like Hershey’s baking cocoa powder.
  • Salt – A must in cakes because it enhances the flavors of all the other ingredients.
  • Leavening agents – Both baking soda and baking powder. We use both because there is acid from the buttermilk which creates carbon dioxide so baking soda is not enough to leaven the volume of batter. This is why baking powder is needed to add the necessary lift.
  • Buttermilk – This adds a bit of pleasant tanginess to cakes, while adding very little fat. It also helps tenderize gluten, giving the cake a softer texture and more body.
  • Eggs – Eggs are a must in cakes, not only do they add structure, color and flavor, but they also help provide the height and texture needed in cakes.
  • Oil – Any vegetable oil will work. Vegetable oil contributes to the moistness of cakes. Since butter solidifies at room temperature, you want to use oil because they will be much moister than their butter-based counterparts.
  • Vanilla – Like salt, vanilla extract is a must in this chocolate cake, because it enhances the flavor of the other ingredients.
  • Coffee – Regular hot coffee will work fine. The coffee enhances the flavor of the chocolate because chocolate and coffee share the same flavor profile and it gives it a nice, rich, chocolatey flavor.

Coconut Pecan Topping

  • Milk – I used a whole can of evaporated milk instead of regular milk to give a creamier consistency, and it also has less fat content than cream.
  • Vanilla – Vanilla extract is a great flavor enhancer.
  • Sugar – White granulated sugar to add lots of sweetness to our topping.
  • Yolks – I used beaten egg yolks which will help to firm up the filling.
  • Butter – You can use either salted or unsalted butter.
  • Coconut – Sweetened shredded coconut.
  • Pecans – Lots of chopped pecans.

How To Make German Chocolate Cake

It really is easy to make this German chocolate cake recipe. There are basically two steps to making this cake; first make the cake layers and then make the coconut pecan topping.

Make The Chocolate Cake Layers

process shots showing how to make chocolate cake layers.
  1. Prep the oven and pans: Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
  2. Make your cake batter: In the bowl of your mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, whisk together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until incorporated. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined and smooth, about 2 minutes. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.
  3. Bake the cakes: Transfer the pans to the oven and bake for 35 to 40 minutes, or until baked through. Your cake is done when a toothpick inserted in the middle of the cake comes out clean.

Make The Coconut Pecan Topping

process shots showing how to make coconut pecan topping for german chocolate cake.
  1. Make the topping: In a medium heavy saucepan combine and whisk the butter, evaporated milk, vanilla, sugar, and egg yolks. Cook on medium heat and bring to a boil, stirring constantly so mixture does not burn. You’ll notice the mixture thicken as it comes to a boil. Remove from heat and stir in coconut and pecans. Cool to room temperature.

Assemble The Cake

process shots showing how to assemble german chocolate cake.
  1. Assemble and finish the cake: Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. 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.
  2. Chill and serve. Refrigerate the cake for about an hour before slicing into it and serving.

What Is German Chocolate Cake

Although this cake is called German Chocolate Cake, it’s not really German. It’s actually an American creation of layered chocolate cake with a coconut and pecan filling and topping. The name comes from Sam German, who was either an American or an Englishman, depending on what you read.

a german chocolate cake on a white platter with a slice removed from it.

What’s The Difference Between A German Chocolate Cake And A Regular Chocolate Cake?

While the standard chocolate cake is chocolate through and through, with icing on top and sides, the German Chocolate Cake takes it up a notch with layers of caramel flavored icing with coconut and pecans between 3 layers of chocolate cake, making for fantastic moist 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. The cake can also be made the day before. See below for freezing options.

Can I Make This Gluten Free?

You sure can! Use “Cup for Cup” gluten-free flour blend using the same amount as specified in the recipe card.

How Do I Know When My Cake Is Done?

One of the simplest ways to check and see if your cake is done is using a toothpick. Take a toothpick and insert it in the middle of the cake. If it comes out clean, your cake is done. If the toothpick comes out covered in cake batter, transfer it back to the oven and bake for another 5-10 minutes then repeat your toothpick test.

a slice of german chocolate cake slice on a white plate.

Expert Tips

  1. Always use room temperature ingredients when baking cakes.
  2. You can also make this cake in two 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.
  3. 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 ¼ cup of milk and ¾ cup of yogurt.
  4. 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.
  5. If you are looking to get those nice flat layers, you can gently cut the domes off with a sharp knife. This will help form the perfectly even layer that you’re looking for.
  6. Refrigerate the cake after you’re done assembling it, it will set and the topping will harden as the cake sits in the fridge.

Leftovers

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.

Freezer

I recommend freezing just the cake, without filling. Tightly wrap cooled individual cake pieces in plastic and then place in a freezer bag for up to 1 month. Thaw in the refrigerator overnight.

a slice of german chocolate cake slice on a white plate.

More Delicious Cake Recipes To Try

american goulash in a beige dutch oven with a ladle inside.
1 hour hr

American Goulash (Chop Suey)

Savory stout meatballs, beautifully browned and simmering in a rich, smoky stout-infused BBQ sauce, served in a beige braiser, garnished with fresh parsley.
1 hour hr 10 minutes mins

Stout Meatballs

italian shrimp bake fresh out of the oven in a white casserole dish.
20 minutes mins

Italian Shrimp Bake

freshly made blt pasta salad in a white pasta bowl.
27 minutes mins

BLT Pasta Salad

black bean corn avocado salad in a white bowl garnished with cilantro.
15 minutes mins

Black Bean Corn Avocado Salad

freshly baked chocolate chip muffins in a muffin pan.
45 minutes mins

Chocolate Chip Muffins

chicken scampi with linguini garnished with parmesan cheese on a white platter.
20 minutes mins

Chicken Scampi

drizzling of maple syrup over a stack of lemon blueberry ricotta pancakes.
30 minutes mins

Lemon Blueberry Ricotta Pancakes

indian lentil curry with rice and lemon wedges in a bowl.
55 minutes mins

Indian Lentil Curry

pin for mother's day recipes for 2023.

Celebrating Mom: Delicious Recipes for a Memorable Mother’s Day

freshly made caesar salad dressing in a jar with a teaspoon inside.
5 minutes mins

Caesar Salad Dressing

beef stroganoff with noodles in a dutch oven.
45 minutes mins

One Pot Beef Stroganoff

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a slice of german chocolate cake slice on a white plate.
Print
4.52 from 78 votes

German Chocolate Cake

Prep 20 minutes minutes
Cook 40 minutes minutes
Total 1 hour hour
Rate Recipe
An incredible homemade German Chocolate Cake made from scratch with layers of moist and delicious chocolate cake and topped with the best coconut and pecan frosting! A crowd pleaser, for sure!
12

Ingredients

Cake batter

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ¾ cup cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot coffee

Coconut-Pecan Topping

  • 12 ounce evaporated milk ((1 can))
  • 1½ teaspoon vanilla extract
  • 1½ cups granulated sugar
  • 4 egg yolks (beaten)
  • ¾ cup butter (unsalted)
  • 2⅔ cups sweetened coconut (shredded or flaked )
  • 2 cups pecans (, coarsely chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

Cake Batter

  • Prep the oven and pans: Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
  • Make your cake batter: In the bowl of your mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, whisk together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until incorporated. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined and smooth, about 2 minutes. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.
  • Bake the cakes: Transfer the pans to the oven and bake for 35 to 40 minutes, or until baked through. Your cake is done when a toothpick inserted in the middle of the cake comes out clean.

Coconut-Pecan Topping

  • Make the topping: In a medium heavy saucepan combine and whisk the butter, evaporated milk, vanilla, sugar, and egg yolks. Cook on medium heat and bring to a boil, stirring constantly so mixture does not burn. You’ll notice the mixture thicken as it comes to a boil. Remove from heat and stir in coconut and pecans. Cool to room temperature.

Assemble The Cake

  • Assemble and finish the cake: Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. 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.
  • Chill and serve. Refrigerate the cake for about an hour before slicing into it and serving.

Equipment

  • KitchenAid Hand Mixer
  • 8-inch Round Cake Pans (Set of 3)

Video

Notes

  1. Always use room temperature ingredients when baking cakes.
  2. You can also make this cake in two 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.
  3. 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 ¼ cup of milk and ¾ cup of yogurt.
  4. 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.
  5. If you are looking to get those nice flat layers, you can gently cut the domes off with a sharp knife. This will help form the perfectly even layer that you’re looking for.
  6. Refrigerate the cake after you’re done assembling it, it will set and the topping will harden as the cake sits in the fridge.
  7. 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.
  8. 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.
  9. I recommend freezing just the cake, without filling. Tightly wrap cooled individual cake pieces in plastic and then place in a freezer bag for up to 1 month. Thaw in the refrigerator overnight.

Nutrition Information

Serving: 1servingCalories: 667kcal (33%)Carbohydrates: 85g (28%)Protein: 10g (20%)Fat: 35g (54%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 133mg (44%)Sodium: 499mg (22%)Potassium: 419mg (12%)Fiber: 6g (25%)Sugar: 62g (69%)Vitamin A: 591IU (12%)Vitamin C: 1mg (1%)Calcium: 151mg (15%)Iron: 3mg (17%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a slice of german chocolate cake slice on a white plate.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 586
  • 4
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

61 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Sam Tim
Sam Tim
Posted: 1 year ago

4 stars
This cake was a huge success. It’s simple to make and build, and it tastes fantastic.

0
Reply
Sandy Fath
Sandy Fath
Posted: 1 year ago

We love German chocolate cake so we can’t wait to make this! You stated that we can make this in a 9 x 13 pan as well but are we adjusting the baking times at all?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sandy Fath
Posted: 1 year ago

It should still take about 30-35 minutes, but do the toothpick test and insert it in the center of the cake. If it comes out clean it’s done.

0
Reply
Alice M. Conley-Sakande
Alice M. Conley-Sakande
Posted: 2 years ago

5 stars
This cake was AWESOME…CHOCOLATY….SUPER MOIST. Since I do not care for evaporated milk I used heavy cream and used egg yolks and I toasted the coconut and pecans…it CHANGED THE GAME! I also loved your presentation of your cake. Thanks for the recipe.

0
Reply
Peter Tait
Peter Tait
Posted: 3 years ago

4 stars
I made this cake for my birthday. It was very good. It was not my favorite cake I have made but it was definitely good. I guess I am spoiled as I have made a carrot cake that is prized in our family. I also just found a chocolate peanut butter cake that is close to my carrot cake. I loved your cake but not the frosting as it was not my cup of tea. Thank you for sharing your recipe. I appreciate it.

0
Reply
Mag
Mag
Posted: 3 years ago

5 stars
This cake is a hit. Easy enough to prepare and assemble and tastes great. I used walnuts instead of pecans and had to make a buttermilk substitute because I didn’t have any buttermilk on hand,

0
Reply
Laurie P
Laurie P
Posted: 3 years ago

5 stars
I made this cake and brought it to work. My co-workers loved it! I used 1/2 cup dark cocoa powder and the rest regular. It made it deep and rich. I stirred the filling using a low boil for 20 mins and the consistency came out perfectly. I think next time I’ll cut the sugar down to 1 cup. I used 1/2 unsweetened coconut and half sweetened. I think next time I’ll change it to 3/4 c unsweetened and 1/4 c sweetened. The cake was amazingly moist and not overly sweet. Just need to decrease the sweetness in the filling next time. A winner!

0
Reply
neta
neta
Posted: 3 years ago

5 stars
tried this and it was very delicious .. thanks for sharing

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  neta
Posted: 3 years ago

My pleasure, glad you enjoyed it!

0
Reply
Cedar
Cedar
Posted: 4 years ago

5 stars
Wonderful cake and delicious frosting! BUT an important ingredient is missing from your frosting recipe: egg yolks!! I looked up a few recipes since the frosting was not thickening; I added 3 and it turned out well. Also, another thing you might want to add to the frosting directions: BOILING THE INGREDIENTS UNTIL THICKENED. Absent minded folks may forget,and therefore, end up with german chocolate cake…with syrup. lol 😀 Keep on baking!

0
Reply
Justin Rousse
Justin Rousse
Posted: 4 years ago

5 stars
Hi, Jo. I just tried your receipt for the German chocolate cake for the first time. I’m an American who lives in the Middle East so I was unable to secure buttermilk. I had fresh laban on hand, however, which is the Middle Eastern equivalent of buttermilk but lacks the water content – it’s actually more like yoghurt. Undecided, I added a tsp of lemon juice to a glass of milk so it would curdle. When I measured the milk, however, I combined one-half cup with one-fourth cup of laban and one-fourth cup of yoghurt. For the cake batter, I added a small amount of espresso powder to the cocoa powder, and for the coffee I used one cup of hot espresso. I found the coconut-pecan topping mixture on the thin side, so I added 1-2 tsp of cornstarch while boiling. Overall, the end result was very satisfying at 3 layers and definitely worth the effort. Due to the time factor, though, I would only make this cake about once a year for my younger brother’s birthday. Thank you for a well-thought out recipe. Your notes that accompanied the preparation process were valuable.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Justin Rousse
Posted: 4 years ago

Hi Justin! So glad you enjoyed this! You’re right, it takes a bit of time to prepare, but so worth it in the end. 🙂

0
Reply
Justin Rousse
Justin Rousse
Reply to  Joanna Cismaru
Posted: 4 years ago

Absolutely. I’ve learned, also, that if whatever we bake (or cook) becomes a labor of love, we’re making a real contribution, especially if we’re doing it with others in mind. Thanks again for your great recipe.

0
Reply
Maggie
Maggie
Posted: 4 years ago

5 stars
Jo! This recipe is so delightful and easy for amateurs like me! So moist and flavorful, it’s always a hit when I make it (makes me look like a pro haha). The topping is super nice and not overpowering. I used unsweetened coconut instead and it turned out just as good. Thank you for sharing!!!

0
Reply
Jeri
Jeri
Posted: 4 years ago

5 stars
This cake was AMAZING!! I don’t do a lot of baking and made this special cake by request for my son’s birthday. Decadent, delicious and definitely making it again! Trying it in cupcake form for a large group next! Thanks, Jo!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jeri
Posted: 4 years ago

Yay, so happy you guys like this cake!

0
Reply
Mary
Mary
Posted: 4 years ago

5 stars
Made this cake twice and it is the best German chocolate cake I’ve tasted!!! Super moist and delicious flavor!! My family loves it!!

0
Reply
Amanda
Amanda
Posted: 4 years ago

5 stars
I made this cake for a co-worker’s dinner party. I multiplied 1 1/2 times to make a 3 layer 9” cake (note that to get half of 3/4 cup, convert to tablespoons). For the filling I added cornstarch. My co-worker reported back today that it was a huge hit and people couldn’t stop eating it. Thanks for a great recipe…I will make again for myself!

0
Reply
Anna
Anna
Posted: 4 years ago

5 stars
I’m confused on the coffee comment. Is cup of coffee made or coffee instant coffee? I been trying to make this cake for my twin girls but going through chemotherapy is been postpone.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Anna
Posted: 4 years ago

Hi Anna! Sorry to hear you’re going through chemotherapy, hope you’re doing ok. I usually use instant coffee to make a cup of coffee, but you can use your regular coffee that you normally drink, you just need a cup of it.

0
Reply
Mandy
Mandy
Posted: 4 years ago

5 stars
I’m going to give this recipe a try for my fiancé’s birthday next weekend! Thanks for sharing!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mandy
Posted: 4 years ago

Happy Birthday to your fiance and good luck!

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 minutes mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 minutes mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 minutes mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 minutes mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 minutes mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 minutes mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 minutes mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 minutes mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 minutes mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 minutes mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hour hr 15 minutes mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 minutes mins

Salisbury Steak

beef lo mein in a black wok.
30 minutes mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 minutes mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hour hr 25 minutes mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 minutes mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
No AI
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz