Richly decadent, sweetly nutty, and absolutely unforgettable—German Chocolate Cake is the kind of classic dessert that can turn any occasion into a celebration. With its moist, chocolatey layers sandwiching a luscious coconut-pecan frosting, each bite is pure nostalgia and flavor-packed comfort. Whether you grew up eating it at every birthday or are diving in for the first time, this old-fashioned favorite instantly transports you to a place of homemade happiness. Let’s walk through how to make and serve the most irresistible German Chocolate Cake ever!
Ingredients You’ll Need
While the list may seem a touch long at first glance, each ingredient plays a treasured role in bringing out the signature taste and texture of German Chocolate Cake. Exactly measured and thoughtfully combined, there’s not a single element here that isn’t crucial to that classic finish!
- Granulated Sugar: Sweetens both the cake and frosting, ensuring every bite is satisfyingly rich.
- All-Purpose Flour: Forms the tender foundation that gives each slice its perfect structure.
- Unsweetened Cocoa Powder: Brings that deep, chocolatey flavor without being overly sweet.
- Baking Powder & Baking Soda: Work in tandem to create an airy, cloud-like crumb.
- Salt: Balances out the sweetness and enhances all the other flavors.
- Large Eggs: Bind the batter together and add richness to both the cake and the frosting.
- Whole Milk: Contributes to a soft, moist crumb in the cake layers.
- Vegetable Oil: Keeps the cake extra moist and tender, even a day or two later.
- Vanilla Extract: Adds warmth and depth to both cake and frosting.
- Boiling Water: Intensifies the cocoa, giving the cake its deep chocolate character.
- Evaporated Milk: Key for the classic, fudge-like consistency of the coconut-pecan frosting.
- Granulated Sugar (for frosting): Blends smoothly into the custard for a creamy finish.
- Egg Yolks: Essential for thickening the frosting and giving it a silkiness you can’t beat.
- Unsalted Butter: Provides rich flavor and a luscious mouthfeel to the frosting.
- Sweetened Shredded Coconut: Delivers the iconic chewy, tropical texture in the frosting.
- Chopped Pecans: Bring mellow nuttiness and a satisfying crunch throughout every bite.
How to Make German Chocolate Cake
Step 1: Prepare the Cake Pans and Preheat
Begin by setting your oven to 350°F. Grease and flour three 9-inch round cake pans, or if you prefer a non-stick safekeeping, line them with parchment paper circles. Taking the extra moment to prep your pans like this ensures your German Chocolate Cake layers will release effortlessly and bake evenly.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk everything together until it’s blended and no cocoa or flour pockets remain. This step is crucial—it guarantees that your cake bakes up uniformly tender with no bites of bitterness or blandness.
Step 3: Add Wet Ingredients
To the bowl, add the eggs, milk, vegetable oil, and vanilla extract. Use a hand mixer or stand mixer on medium speed and beat for about 2 minutes, until the mixture is glossy and smooth. Take a moment to scrape the sides of the bowl so everything is incorporated—that extra minute is the secret to a perfectly blended cake batter.
Step 4: Incorporate Boiling Water
Gently stir in the boiling water last. Don’t be surprised if the batter looks thin—that’s exactly right! The hot water dissolves the cocoa, deepening that glorious chocolate flavor while ensuring a soft, moist crumb once baked.
Step 5: Bake the Cake Layers
Divide the batter evenly among your prepared pans. Transfer to the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back lightly to the touch. Once done, cool the cakes in their pans for about 10 minutes, then carefully turn out onto wire racks to cool completely.
Step 6: Cook the Coconut-Pecan Frosting
For this uniquely luscious frosting, combine evaporated milk, sugar, beaten egg yolks, and butter in a heavy saucepan over medium heat. Stir constantly and patiently for about 10 to 12 minutes, until thickened. It should coat the back of a spoon and smell like pure heaven. Remove from the heat, then stir in vanilla, coconut, and chopped pecans. Let the frosting cool just until spreadable.
Step 7: Assemble Your German Chocolate Cake
Place one cake layer on your serving plate, generously spread a third of the coconut-pecan frosting, then stack the second and third layers, frosting between and on top. This rustic, smile-inducing finish is what makes German Chocolate Cake so charming—no side frosting required. Let the cake set for at least 30 minutes before slicing for those gorgeous, even layers.
How to Serve German Chocolate Cake
Garnishes
While German Chocolate Cake shines on its own, a sprinkle of extra toasted pecans or coconut on top never goes amiss! For a hint of elegance, you can add a few chocolate curls or a light dusting of cocoa powder. If you’re feeling festive, try an artful arrangement of whole pecans pressed gently into the top.
Side Dishes
The richness of this cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A strong espresso or hot coffee also cuts through the sweetness and creates a dreamy dessert moment. For a lighter contrast, serve alongside a handful of fresh berries.
Creative Ways to Present
Individual mini cakes or cupcakes make German Chocolate Cake perfect for parties or special occasions. Try baking the batter in a bundt pan for an eye-catching centerpiece. For a rustic gathering, serve generous squares from a rectangular pan and let guests help themselves—a true crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover German Chocolate Cake keeps beautifully! Simply cover the cake tightly or place slices in an airtight container. Store in the refrigerator for up to 5 days. The frosting will stay delightfully creamy and the cake moist the whole time.
Freezing
To freeze, wrap the cooled cake layers separately in plastic wrap, then place in freezer-safe bags. The layers can be frozen for up to 2 months. For the frosting, store it in a sealed container in the freezer for up to 1 month; thaw in the refrigerator overnight before using.
Reheating
If you prefer serving the cake slightly warm, gently microwave individual slices for 10-15 seconds, just enough to soften the frosting. Avoid overheating, as it may melt the frosting and dry the crumb. Thaw frozen cake at room temperature for a few hours before serving.
FAQs
Can I use sweetened cocoa powder instead of unsweetened?
Unsweetened cocoa powder is recommended to control the cake’s sweetness. If you only have sweetened, reduce the granulated sugar slightly in the batter to keep balance. The flavor may be a touch different, but your German Chocolate Cake will still be delicious!
Is it possible to make this cake gluten-free?
Yes! Simply substitute your favorite 1:1 gluten-free all-purpose flour blend in place of wheat flour. Everything else in the recipe remains the same, so you still get all the nutty, coconutty, chocolatey joy.
Can I prepare the coconut-pecan frosting in advance?
Absolutely. The frosting can be made up to three days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature and stir before spreading for the classic German Chocolate Cake finish.
What’s the best way to transport this cake?
Since German Chocolate Cake is wonderfully moist and topped rather than frosted on the sides, it travels best in a cake carrier. Chill it first to firm up the frosting, then use parchment between layers if stacking slices for a potluck.
Why is there no chocolate frosting on the sides?
The traditional German Chocolate Cake features only a thick, gooey coconut-pecan frosting between layers and on top. This lets the chocolate cake peek through, giving it an inviting, homespun look and the ideal ratio of cake to luscious frosting.
Final Thoughts
If you’re looking for a showstopping dessert that’s equal parts elegant and nostalgic, this German Chocolate Cake is the answer. Every slice is a celebration of chocolate, coconut, and pecans that practically guarantees rave reviews. Try it out—and don’t be surprised if it becomes the most requested cake in your kitchen!
Print
German Chocolate Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of a classic German Chocolate Cake. Moist chocolate cake layers are topped with a luscious coconut-pecan frosting, creating a delightful dessert that’s perfect for any special occasion.
Ingredients
For the cake:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks (beaten)
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans, or line with parchment circles.
- Mix the cake batter: In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat for 2 minutes. Stir in boiling water.
- Bake the cakes: Divide batter among pans. Bake for 30–35 minutes. Cool completely.
- Make the frosting: Cook evaporated milk, sugar, egg yolks, and butter until thickened. Stir in vanilla, coconut, and pecans. Let cool.
- Assemble the cake: Spread frosting between layers and on top of the cake. Let set before slicing.
Notes
- You can make the cake layers ahead of time and freeze them.
- The frosting can be stored in the fridge for up to 3 days.
- This cake does not require frosting on the sides—just between layers and on top.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
