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German Chocolate Cake

German Chocolate Cake

This German Chocolate Cake recipe is a moist, rich layered chocolate cake topped with a luscious coconut-pecan frosting. Perfect for any occasion, it combines deep chocolate flavor with a unique, creamy coconut-pecan topping that delivers a delightful texture and flavor contrast. Easy to follow and made with simple pantry ingredients, it’s a classic Southern dessert beloved for its tender crumb and signature frosting.

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

Ingredients

Scale

Cake Ingredients

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

Frosting Ingredients

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/3 cups shredded coconut (fresh or dried)
  • 1 cup chopped pecans

Instructions

  1. Prepare Your Pans and Ingredients: Preheat oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt for even distribution.
  3. Cream Butter and Sugar: In a separate bowl, beat softened butter and granulated sugar with a mixer until light and fluffy to create an air-enriched base.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla extract to build structure and richness.
  5. Combine Wet and Dry Ingredients Alternately: Add the dry mixture in three parts alternated with buttermilk, starting and ending with dry ingredients. Mix gently until just combined.
  6. Bake to Perfection: Divide batter evenly between pans and bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Prepare the Coconut-Pecan Frosting: While cakes cool, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly until thick and golden. Remove from heat, stir in shredded coconut and chopped pecans, then cool to spreadable consistency.
  8. Assemble the Cake: Place one cake layer on a serving plate, spread with frosting. Top with second layer and cover entire cake with remaining frosting.

Notes

  • Bring butter, eggs, and buttermilk to room temperature for better mixing and texture.
  • Do not overmix batter to maintain a tender crumb and fluffiness.
  • Stir frosting constantly over medium heat to prevent burning and achieve perfect thickness.
  • Use fresh shredded coconut if available for enhanced flavor, otherwise high-quality dried coconut works well.
  • Ensure cake layers are completely cooled before frosting to avoid melting or sliding.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Regular

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 450
  • Sugar: 35g
  • Sodium: 250mg
  • Fat: 28g
  • Saturated Fat: 10g
  • Unsaturated Fat: 14g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 85mg

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