This German chocolate cake is an elevated take on the classic: light, moist chocolate layers paired with a rich, buttery coconut-pecan frosting used between the layers and on top.
When I set out to make this German chocolate cake, I aimed to improve on the original by balancing the chocolate and the classic coconut-pecan filling.
The cake layers have a lighter chocolate profile so they don’t overpower the filling. I toast the pecans for a more fragrant, nutty flavor, and the coconut provides a pleasant, building sweetness as you eat each slice.
This dessert has American origins — the name comes from Sam German, who developed a type of chocolate in the 1850s — but the finished cake is a long-loved classic in many kitchens.
Below you’ll find helpful tips, step-by-step photos, and a complete recipe to make this cake at home.
Tips for making the cake
Follow these tips to get the best results from this recipe.
- Measure flour correctly: Spoon and level the flour or use a scale. Packing flour into the measuring cup will add too much and dry out the cake.
- Keep the chocolate flavor gentle: The cake uses chopped chocolate, cocoa powder, and hot water to bloom the chocolate without making the layers overly intense.
- Cook the filling slowly: When making the coconut-pecan frosting, stir continuously once it begins to bubble and cook for the full time indicated so it thickens properly and doesn’t scorch.
Assembling the cake
If you prefer more classic cakes, try the moist chocolate cake or a simple yellow layer cake for other occasions.
If you try this recipe, please leave a star review and tag @stephaniesweettreats on Instagram. Enjoy and happy baking!
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German Chocolate Cake
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Ingredients
Chocolate Cake
- 2 1/2 cups All-purpose flour
- 1/4 cup Cornstarch
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 4 oz Milk chocolate bar, chopped (about 50% cocoa)
- 1/3 cup Unsweetened cocoa powder
- 1/2 cup Boiling water
- 1 cup Oil, canola or vegetable
- 1 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
- 1 cup Buttermilk, room temperature
Coconut Pecan Frosting
- 4 Egg yolks
- 12 oz Evaporated milk
- 1 tsp Pure vanilla extract
- 3/4 cup White granulated sugar
- 3/4 cup Brown sugar
- 3/4 cup Unsalted butter
- 1 1/2 cups Sweetened shredded coconut
- 1 1/4 cup Pecans, chopped and toasted
Instructions
Chocolate Cake
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Preheat the oven to 350°F. Prepare three 8-inch cake pans with baking spray and line the bottoms with parchment circles.
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Sift the flour, cornstarch, baking powder, baking soda, and salt into a bowl and set aside.
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Heat the water to boiling. Place chopped chocolate and cocoa powder in a small bowl, pour the hot water over them, cover with a towel, and let sit for 5 minutes. Stir until smooth and lump-free.
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In a large bowl, combine oil, sugar, vanilla, eggs, and buttermilk. Mix, then add the chocolate mixture. Add the dry ingredients and mix until the batter is smooth.
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Divide the batter between the three pans and bake 22–28 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack and cool completely before assembling.
Coconut Pecan Frosting
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Preheat oven to 350°F and toast the pecans on a baking sheet for about 8 minutes. Watch closely so they don’t burn.
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In a medium saucepan over medium heat, whisk together egg yolks, evaporated milk, vanilla, white sugar, brown sugar, and butter. Stir continuously until the mixture bubbles, then continue cooking and stirring for 10–12 minutes until it thickens. Keep stirring to prevent scorching.
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Remove from heat and fold in the shredded coconut and toasted pecans. Let the filling cool for 20–30 minutes, or speed cooling by placing it in the freezer in short intervals until it reaches spreadable consistency.
Assembling the cake
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Level the cake domes with a serrated knife so each layer is flat.
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Place the first layer on your serving plate and spread about 1 cup of frosting evenly. Repeat with the remaining layers and top with extra coconut and pecans if desired for a rustic, “naked” finish.
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Chill briefly—about 15 minutes in the freezer—to set the frosting before serving.
Notes
High altitude: Add an extra 2 tablespoons of flour if needed.
Bring dairy ingredients to room temperature about 2 hours before baking for best texture.