This classic German Chocolate Cake is rich, moist, and layered with a luscious coconut-pecan frosting that makes every bite unforgettable. With its tender chocolate cake and sweet, nutty filling, it’s a timeless dessert perfect for celebrations or special family gatherings.

Why You’ll Love This Recipe

This recipe delivers a perfectly balanced chocolate flavor without being overly sweet. The cake layers are soft and moist, while the coconut-pecan frosting adds texture and depth. It’s made with simple, familiar ingredients and produces bakery-quality results right in your own kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake Ingredients

2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup unsweetened cocoa powder
½ cup boiling water
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk

Coconut Pecan Frosting

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a bowl, mix the cocoa powder with boiling water until smooth. Set aside to cool.
3. In a separate bowl, whisk together the cake flour, baking soda, and salt.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy.
5. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract and cooled cocoa mixture.
6. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
7. In another bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
8. Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Frosting

1. In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter.
2. Cook while stirring constantly until the mixture thickens, about 10 to 12 minutes.
3. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
4. Allow the frosting to cool to a spreadable consistency.

Assembly

Spread the frosting between each cake layer and over the top of the cake. Traditionally, the sides are left unfrosted.

Servings and timing

This cake serves approximately 12 to 14 people.
Preparation time is about 25 minutes.
Baking time is 25 to 30 minutes.
Total time, including cooling and assembly, is about 2 hours.

Variations

For a deeper chocolate flavor, replace ¼ cup of the cocoa powder with melted dark chocolate. You can make this cake as a sheet cake using a 9×13-inch pan and adjust the baking time to 35 to 40 minutes. Chopped walnuts can be used instead of pecans if preferred.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated cake to room temperature before serving for the best texture. Individual slices can be gently warmed, though this cake is best enjoyed at room temperature.

FAQs

Is German Chocolate Cake actually from Germany?

No, it is named after Samuel German, who developed a type of sweet baking chocolate.

Can I make this cake ahead of time?

Yes, the cake layers can be baked a day ahead and wrapped tightly until ready to frost.

Why are the egg whites beaten separately?

Beaten egg whites add lightness and help create a tender cake texture.

Can I use all-purpose flour instead of cake flour?

Yes, but cake flour gives a softer crumb. You can substitute by using 1¾ cups all-purpose flour plus ¼ cup cornstarch.

Do I have to frost the sides?

No, traditional German Chocolate Cake usually has frosting only between layers and on top.

Can I freeze German Chocolate Cake?

Yes, unfrosted cake layers freeze well for up to 2 months when tightly wrapped.

What makes the frosting thick?

The egg yolks cook and thicken the mixture as it heats.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect the frosting’s texture.

How do I know the cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I make this cake without nuts?

Yes, simply omit the pecans for a nut-free version.

Conclusion

German Chocolate Cake is a beloved classic that combines rich chocolate cake with a unique coconut-pecan frosting. Whether served for a birthday, holiday, or special occasion, this homemade version is sure to impress and become a favorite dessert in your kitchen.

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