Best German Chocolate Cake

Get ready to fall in love with the Best German Chocolate Cake Recipe — a true masterpiece of flavor, texture, and nostalgia. This decadent dessert combines moist, tender layers of chocolate cake with a sweet, buttery coconut-pecan frosting that’s simply irresistible. Every bite is a balance of creamy, nutty, and chocolatey perfection that melts in your mouth and leaves you craving another slice.

Despite its name, German Chocolate Cake isn’t from Germany — it was created right here in America! The name actually comes from Samuel German, the chocolatier who developed the dark baking chocolate that made this recipe famous in the 1950s. Over time, it became an iconic classic — the kind of cake that turns an ordinary day into a special occasion.

This homemade version stays true to tradition but elevates every element: rich cocoa flavor, soft, moist crumbs, and a luscious homemade coconut-pecan frosting that’s thick, glossy, and full of texture. Whether you’re baking for a birthday, a holiday dinner, or just because you love chocolate, this recipe delivers bakery-quality results right from your kitchen.

So grab your mixing bowl, melt that chocolate, and prepare to create a dessert that’s guaranteed to impress. Once you try this authentic German Chocolate Cake, you’ll never go back to a boxed mix again — it’s that good.

German Chocolate Cake

Recipe by ITALIAN FOOD RECIPECourse: DessertCuisine: German, AmericanDifficulty: Intermediate

Servings

12

Slices

Prep time

30

minutes

Cooking time

35

minutes

Calories

540

kcal

Cooling Time

60

minutes

Total time

2

hours 

5

minutes

Ingredients

• For the Cake

• 2 cups (250g) all-purpose flour

• 1 cup (85g) unsweetened cocoa powder

• 2 cups (400g) granulated sugar

• 1 ½ teaspoons baking powder

• 1 ½ teaspoons baking soda

• ½ teaspoon salt

• 1 cup (240ml) buttermilk, room temperature

• ½ cup (120ml) vegetable oil

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 1 cup (240ml) boiling water or hot coffee

• For the Coconut-Pecan Frosting

• 1 cup (240ml) evaporated milk

• 1 cup (200g) granulated sugar

• 3 large egg yolks, lightly beaten

• ½ cup (115g) unsalted butter

• 1 teaspoon vanilla extract

• 1 ½ cups (130g) sweetened shredded coconut

• 1 cup (120g) chopped pecans

• For Decoration (Optional)

• Whole glossy pecans for topping and garnish

Instruction

• Prepare the Cake
  Preheat the oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans.
  In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  Add buttermilk, oil, eggs, and vanilla. Beat until smooth and well combined.
  Slowly pour in the boiling water (or hot coffee) and mix on low speed — the batter will be thin.
  Divide the batter evenly into the prepared pans.
  Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
• Make the Coconut-Pecan Frosting
  In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
  Cook over medium heat, stirring constantly, until the mixture thickens — about 10–12 minutes.
  Remove from heat and stir in vanilla, coconut, and chopped pecans.
  Let the frosting cool completely before spreading (it will thicken as it cools).
• Assemble the Cake
  Place one cake layer on a serving plate. Spread a generous amount of frosting over it.
  Repeat with the second and third layers.
  Frost the top and sides with the remaining coconut-pecan mixture.
  Decorate the top with whole glossy pecans arranged neatly in a circular pattern for a classic look.

TIPS

• Use freshly toasted pecans for deeper flavor.
• Don’t overbake the cake — it should stay moist.
• Add a layer of chocolate ganache between the cake and frosting for extra richness.
• Let the cake chill for 30 minutes before serving for cleaner slices.

Storage

• Room Temperature: Up to 2 days in an airtight container.
• Refrigerator: Up to 5 days. Bring to room temperature before serving.
• Freezer: Wrap slices individually and freeze for up to 2 months.

FAQs

Q: Can I use store-bought frosting?
A: You can, but homemade coconut-pecan frosting gives the authentic flavor and texture that makes this cake special.

Q: What’s the best chocolate to use?
A: Use high-quality dark cocoa powder or German’s sweet baking chocolate for a rich, smooth taste.

Q: Can I make this cake ahead of time?
A: Yes! Bake the cake layers a day ahead, store them wrapped, and frost before serving.