German Chocolate Cake is a rich, moist chocolate layer cake covered with a sweet, nutty coconut-pecan frosting. Despite its name, it originated in the United States and gets its name from Samuel German, who developed a sweet baking chocolate used in the original recipe.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup hot brewed coffee or hot water
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- ¾ cup granulated sugar
- ½ cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- Pinch of salt
Optional Chocolate Frosting
- ½ cup unsalted butter
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3–5 tablespoons milk
Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In another large bowl, beat the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
Add the dry ingredients gradually, alternating with the buttermilk. Mix just until combined.
Slowly pour in the hot coffee or hot water. The batter will be quite thin—that’s normal and helps create a moist cake.
2. Bake
Divide the batter evenly between the prepared pans.
Bake for approximately 22–28 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Coconut-Pecan Frosting
Add the evaporated milk, sugar, butter, egg yolks, vanilla, and salt to a saucepan.
Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8–12 minutes.
Remove from the heat.
Stir in the shredded coconut and chopped pecans.
Allow the frosting to cool completely. It will become thicker as it cools.
4. Assemble the Cake
Place one cake layer on a serving plate.
Spread a generous layer of coconut-pecan frosting over the top.
Add the second cake layer and repeat.
Place the final cake layer on top and cover the top generously with the remaining coconut-pecan frosting.
If desired, spread chocolate frosting around the sides of the cake and decorate with additional pecans and coconut.
5. Chill and Serve
For the cleanest slices, refrigerate the finished cake for 30–60 minutes before serving.
Let it sit at room temperature for about 15 minutes before slicing.
Helpful Tips
- Don’t overmix the batter. Mix just until the ingredients are combined.
- Use hot coffee for a deeper chocolate flavor. You won’t get a strong coffee taste.
- Let the coconut-pecan frosting cool completely before assembling the cake.
- Toast the pecans for 5–8 minutes before adding them to the frosting for extra flavor.
- For an especially moist cake, brush each layer lightly with a simple syrup before frosting.
- Store leftovers covered in the refrigerator for up to 4–5 days.
Nutrition Estimate
Per slice, assuming 12 servings:
- Calories: ~550
- Carbohydrates: ~75 g
- Fat: ~27 g
- Protein: ~7 g
- Sugar: ~55 g