How to Make German Chocolate Cake
German chocolate cake is known for its soft chocolate layers and rich coconut-pecan frosting. It’s not overly sweet, but it feels special and comforting at the same time. This recipe follows the classic method used by home bakers and professional kitchens, so you get moist cake, balanced chocolate flavor, and a thick, spoonable topping that spreads easily. If you want a dependable, from-scratch German chocolate cake that tastes like it should, this guide walks you through every step clearly and simply.
Ingredients List
For the Chocolate Cake Layers
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee
For the Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup brown sugar, packed
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Step-by-Step Instructions
Step 1: Prepare the Pans and Oven
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment to prevent sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no cocoa lumps so the cake bakes evenly.
Step 3: Add Wet Ingredients
Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed until the batter looks smooth and slightly thick.
Step 4: Add Hot Liquid
Slowly pour in the hot water or coffee while mixing on low speed. The batter will become thin, which is normal and helps keep the cake moist.
Step 5: Bake the Cake Layers
Divide batter evenly between the pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: Cook the Frosting Base
In a saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter. Stir constantly until thickened, about 10 to 12 minutes. The mixture should coat the back of a spoon.
Step 7: Finish the Frosting
Remove from heat and stir in vanilla, coconut, and pecans. Let the frosting cool until spreadable but still soft.
Step 8: Assemble the Cake
Place one cake layer on a serving plate. Spread half of the frosting evenly on top. Add the second cake layer and spread remaining frosting over the top. Traditional German chocolate cake does not frost the sides.
How to Serve
Serve German chocolate cake at room temperature for the best texture and flavor. The frosting softens slightly and spreads nicely when not chilled. This cake pairs well with plain coffee or unsweetened tea, which balances the sweetness of the topping. Slice using a clean, sharp knife and wipe between cuts to keep layers neat. For clean slices, chill the cake briefly before cutting, then allow slices to warm slightly before serving.
Storage Instructions
Store the cake covered in the refrigerator for up to 4 days due to the egg-based frosting. Use an airtight cake container or plastic wrap to prevent drying. For longer storage, freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw at room temperature and frost fresh for best results. Once frosted, freezing is not recommended because the coconut filling can change texture.
Helpful Tips
Use room-temperature eggs and milk to help the batter mix smoothly and bake evenly. If the frosting thickens too much while cooling, gently warm it for a few seconds and stir until spreadable again. Toasting the pecans lightly before adding them gives deeper flavor, but it is optional. Always let the cake layers cool fully before frosting to avoid melting the topping and causing sliding.
Variations
Dark Chocolate German Cake
Replace half of the cocoa powder with dark cocoa for deeper chocolate flavor and richer color.
Sheet Pan Version
Bake the batter in a greased 9×13-inch pan for about 35 to 40 minutes and spread frosting directly on top for easier serving.
Extra Coconut Filling
Increase coconut to 2 cups for a thicker topping if you prefer more texture and chew.
Dairy-Free Adaptation
Use plant-based milk, vegan butter, and coconut condensed milk alternatives, keeping the same method for cooking the frosting.
Nutrition Facts (Per Slice, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Carbohydrates | 64 g |
| Protein | 6 g |
| Fat | 28 g |
| Saturated Fat | 13 g |
| Sugar | 44 g |
| Fiber | 4 g |
| Sodium | 380 mg |
Values may vary based on exact ingredients and portion size.
FAQs
Is German chocolate cake actually from Germany?
No. The cake is named after Samuel German, who developed a type of baking chocolate. The recipe became popular in the United States and is considered an American classic.
Can I make this cake ahead of time?
Yes. Bake the cake layers up to one day in advance and store wrapped at room temperature. Prepare frosting the same day you plan to assemble for best texture.
Why is my frosting runny?
The frosting may need more cooking time. It should be thick and glossy before adding coconut and pecans. If it is still loose after cooling, gently reheat and cook for another minute while stirring.
Can I use boxed cake mix?
You can, but homemade cake provides better moisture and structure for the heavy frosting. If using mix, choose a moist chocolate variety and follow package directions.
Conclusion
German chocolate cake is all about balance: tender chocolate layers and a rich, nutty topping that feels homemade and comforting. With the right steps and proper cooling, this recipe gives consistent, bakery-style results every time. Try it for birthdays, holidays, or when you want a classic dessert that always impresses. If you found this guide helpful, save it, share it, and bake it again when the craving hits.
