Homemade German chocolate cake is a rich, decadent dessert with layers of moist chocolate cake, sweet coconut-pecan frosting, and a touch of chocolate glaze. It’s a show-stopping cake that feels special for birthdays, holidays, or any celebration. I love how each bite balances chocolate richness with the nutty, caramel-like topping that makes this cake so unique.

Why You’ll Love This Recipe

I love this recipe because it brings together the perfect combination of textures and flavors—soft chocolate cake, gooey coconut-pecan filling, and silky frosting. It looks impressive, but it’s surprisingly straightforward to make at home. Every slice feels indulgent, and it’s the kind of cake that always gets compliments when I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Eggs

• Buttermilk

• Vegetable oil

• Vanilla extract

• Boiling water or hot coffee (for extra flavor and moisture)

For the coconut-pecan frosting:

• Egg yolks

• Evaporated milk

• Brown sugar

• Butter

• Vanilla extract

• Sweetened shredded coconut

• Chopped pecans

For the chocolate frosting (optional):

• Butter

• Semi-sweet chocolate

• Powdered sugar

• Heavy cream or milk

Directions

1. I start by preheating the oven to 350°F and greasing three 9-inch round cake pans.

2. To make the cake batter, I whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.

3. I add eggs, buttermilk, oil, and vanilla, then mix until smooth. Finally, I stir in hot coffee or water to thin the batter—it will be runny, but that’s what makes the cake moist.

4. I divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. I let the cakes cool completely.

5. For the coconut-pecan frosting, I cook egg yolks, evaporated milk, brown sugar, and butter in a saucepan over medium heat until thick and golden. I remove it from the heat and stir in vanilla, coconut, and pecans. I let it cool to spreading consistency.

6. If I want to add chocolate frosting, I melt butter and chocolate together, then whisk in powdered sugar and cream until smooth.

7. To assemble, I place one cake layer on a plate, spread a generous amount of coconut-pecan frosting on top, and repeat with the remaining layers. I frost the outside of the cake with chocolate frosting (if using), then finish with more coconut-pecan frosting on the top.

Servings and timing

This recipe makes about 12 servings. It takes around 30 minutes to prep, 30 minutes to bake, and additional time to cool and assemble, so I plan for about 2 hours total.

Variations

• I sometimes bake the cake in a 9×13 pan for a simpler version and spread the coconut-pecan frosting just on top.

• For extra chocolate, I drizzle melted chocolate over the finished cake.

• I’ve made this recipe with almond extract in the frosting for a different flavor twist.

• To lighten it up, I reduce the sugar in the coconut-pecan frosting slightly—it’s still sweet and delicious.

storage/reheating

I store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, I wrap individual slices and freeze them for up to 2 months. To serve, I let them thaw at room temperature. I don’t reheat since this cake is best enjoyed at room temp.

FAQs

What makes German chocolate cake different from regular chocolate cake?

The unique coconut-pecan frosting sets it apart—it’s sweet, nutty, and caramel-like, unlike traditional buttercream.

Can I use sweetened condensed milk instead of evaporated milk?

No, condensed milk is too thick and sweet. Evaporated milk is essential for the right texture in the frosting.

Can I make the cake layers ahead of time?

Yes, I often bake the layers a day ahead, wrap them tightly, and assemble the cake the next day.

Do I need to use coffee in the cake?

No, I can use hot water instead. Coffee just enhances the chocolate flavor without making it taste like coffee.

Can I use a different nut in the frosting?

Yes, walnuts or almonds work, but pecans are traditional and give the best flavor.

Conclusion

Homemade German chocolate cake is a timeless dessert that never goes out of style. I love how it combines rich chocolate cake with the signature coconut-pecan frosting for a flavor that’s both indulgent and unique. Whether I bake it for a special occasion or just because, it always feels like a treat worth savoring.