Best German Chocolate Cake

This German Chocolate Cake is the classic you dream about—deep chocolate layers that stay soft and moist, topped with that signature coconut-pecan frosting that’s rich, buttery, and perfectly chewy. It’s a true celebration cake for birthdays, holidays, and anytime you want a dessert that feels special without being complicated.

Flavor and Texture Highlights

You get tender chocolate cake with a smooth cocoa richness, plus a thick, glossy topping packed with toasted pecans and sweet coconut. Every bite is a mix of soft, fudgy cake and caramel-like frosting.

Jump to Section

• Why You’ll Love This Cake
• Ingredients
• Step-by-Step Instructions
• Tips for the Best Results
• Serving Ideas
• Storage
• FAQs
• Recipe Card

Why You’ll Love This Cake

• Classic flavor: chocolate cake + coconut-pecan frosting in the most traditional way.
• Moist layers: buttermilk and hot water keep the crumb soft and tender.
• Show-stopper look: beautiful rustic frosting that doesn’t need perfect piping.
• Great for gatherings: slices cleanly and feeds a crowd.

Ingredients

For the Cake

• 2 cups (250 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240 ml) buttermilk, room temperature
• 1 cup (240 ml) hot water
• 1 cup (227 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 4 oz (115 g) German sweet baking chocolate, melted and cooled

For the Coconut-Pecan Frosting

• 1 cup (240 ml) evaporated milk
• 1 cup (200 g) granulated sugar
• 3 large egg yolks, lightly beaten
• 1/2 cup (115 g) unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups (130 g) sweetened shredded coconut
• 1 cup (120 g) chopped pecans

Step-by-Step Instructions

1) Prep the Pans

Heat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy release.

2) Mix the Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3) Cream Butter and Sugar

In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing after each. Stir in the melted German chocolate and vanilla until smooth.

4) Combine and Add Hot Water

Add the dry ingredients alternately with the buttermilk, starting and ending with the dry mixture. Pour in the hot water last and mix just until the batter is smooth (it will be slightly thin).

5) Bake

Divide batter evenly among the pans. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.

6) Make the Coconut-Pecan Frosting

In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly until thickened, about 10–12 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Let cool until spreadable.

7) Assemble

Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with the second layer. Add the final layer and spread frosting over the top (and lightly around the sides if you want the classic look).

Tips for the Best Results

• Cool the chocolate: melted chocolate should be warm, not hot, so it doesn’t melt the butter mixture.
• Don’t overmix: stop mixing once everything is combined to keep the crumb tender.
• Watch the frosting: stir constantly while cooking to avoid scrambling the yolks or scorching the bottom.
• Let frosting cool: it thickens as it cools and becomes easier to spread.

Serving Ideas

• Serve at room temperature for the softest cake texture.
• Pair with coffee, milk, or black tea.
• Add a sprinkle of toasted coconut or extra chopped pecans on top for a pretty finish.

Storage

• Room temperature: up to 1 day (cool room, covered).
• Refrigerator: 4–5 days in an airtight container. Let slices sit 15–20 minutes before serving for best texture.
• Freezer: freeze unfrosted layers wrapped well for up to 2 months. Thaw and frost fresh.

FAQs

Is German Chocolate Cake actually from Germany?

It’s named after German’s sweet chocolate (a baking chocolate), not the country.

Can I bake this in two pans instead of three?

Yes—use two 9-inch pans and increase bake time slightly (start checking around 30 minutes).

Why is my frosting runny?

It likely needs a bit more cooking time or cooling time. It thickens as it cools.

German Chocolate Cake
Prep Time: 25 minutes
Cook Time: 25–30 minutes
Cooling/Assembly: 60 minutes (approx.)
Total Time: about 2 hours
Yield: 1 cake (3 layers)

Ingredients

Cake

• 2 cups (250 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240 ml) buttermilk, room temperature
• 1 cup (240 ml) hot water
• 1 cup (227 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 4 oz (115 g) German sweet baking chocolate, melted and cooled

Coconut-Pecan Frosting

• 1 cup (240 ml) evaporated milk
• 1 cup (200 g) granulated sugar
• 3 large egg yolks, lightly beaten
• 1/2 cup (115 g) unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups (130 g) sweetened shredded coconut
• 1 cup (120 g) chopped pecans

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour 3 (9-inch) round pans and line bottoms with parchment.
2. Whisk flour, cocoa, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in vanilla and melted (cooled) German chocolate.
4. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
5. Pour in hot water last and mix until smooth.
6. Divide batter among pans. Bake 25–30 minutes. Cool 10 minutes, then turn out to cool completely.
7. Frosting: Cook evaporated milk, sugar, yolks, and butter over medium heat, stirring constantly, 10–12 minutes until thickened.
8. Remove from heat; stir in vanilla, coconut, and pecans. Cool until spreadable.
9. Assemble cake layers with frosting between layers and on top (and lightly on sides if desired).

Notes

• Frosting thickens as it cools—don’t rush this step.
• For clean slices, chill 20–30 minutes, then slice and let servings sit briefly at room temp.

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