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German Chocolate Cake
Emma Williams Ava

The Ultimate German Chocolate Cake Recipe

Indulge in this classic German Chocolate Cake featuring rich chocolate layers, a sweet and nutty coconut pecan frosting, and a decadent chocolate buttercream. Perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake
  • 2 cups granulated sugar (400 g)
  • 1 3/4 cups all-purpose flour (210 g)
  • 3/4 cup unsweetened cocoa powder (75 g)
  • 1 1/2 teaspoons baking powder (6 g)
  • 1 1/2 teaspoons baking soda (7.5 g)
  • 1 teaspoon salt (5 g)
  • 2 large large eggs
  • 1 cup buttermilk (240 ml)
  • 1/2 cup oil (vegetable or canola oil) (120 ml)
  • 2 teaspoons vanilla extract (10 ml)
  • 1 cup boiling water (240 ml)
For the Coconut Frosting
  • 1/2 cup light brown sugar (100 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup butter (115 g)
  • 3 large large egg yolks
  • 3/4 cup evaporated milk (180 ml)
  • 1 Tablespoon vanilla extract (15 ml)
  • 1 cup chopped pecans (120 g)
  • 1 cup shredded sweetened coconut (80 g)
For the Chocolate Frosting
  • 1/2 cup butter (115 g)
  • 2/3 cup unsweetened cocoa powder (65 g)
  • 3 cups powdered sugar (360 g)
  • 1/3 cup evaporated milk (80 ml)
  • 1 teaspoon vanilla extract (5 ml)

Equipment

  • Oven
  • 8 or 9-inch round baking pans
  • Large bowl
  • Medium saucepan
  • Wire racks
  • Serving stand or plate
  • Toothpick

Method
 

Cake Preparation
  1. Preheat oven to 375°F (190°C) and grease two 8 or 9-inch round baking pans, optionally lining the bottoms with parchment paper.
  2. In a large bowl, combine dry cake ingredients; in a separate bowl, mix wet ingredients (eggs, buttermilk, oil, vanilla).
  3. Add the wet mixture to the dry ingredients, mix well, then stir in boiling water until combined, and pour the thin batter into prepared pans.
  4. Bake for 25-35 minutes until a toothpick comes out clean; cool in pans for 5 minutes, then invert onto wire racks to cool completely.
Coconut Frosting
  1. In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
  2. Bring the mixture to a low boil over medium heat, stirring constantly for several minutes until it thickens.
  3. Remove from heat, stir in vanilla, pecans, and coconut, then allow the frosting to cool completely.
Chocolate Buttercream Frosting
  1. Melt butter and stir in cocoa powder.
  2. Alternately add powdered sugar and evaporated milk, beating until a spreadable consistency is reached, adjusting with more milk or sugar if needed.
  3. Stir in vanilla extract to finish the frosting.
Cake Assembly
  1. Place one cake round on a serving stand, spread a thin layer of chocolate frosting, then spoon half of the coconut frosting on top, leaving a ½-inch border.
  2. Stack the second cake round, spread chocolate frosting over the entire cake, then spoon the remaining coconut frosting on top.

Notes

Ensure both the cake and coconut frosting are completely cooled before assembly to prevent melting and sliding. Using parchment paper in the baking pans helps prevent sticking.