German Chocolate Cake

This German Chocolate Cake is a showstopping dessert made with rich layers of moist chocolate cake, creamy coconut-pecan filling, and silky chocolate frosting. Each bite delivers the perfect balance of sweetness, nuttiness, and decadence a true classic that never goes out of style.

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Ingredients

For the Chocolate Cake

• 2 cups (400 g) granulated sugar
• 1¾ cups (210 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 1½ teaspoons (6 g) baking powder
• 1½ teaspoons (7.5 g) baking soda
• 1 teaspoon (5 g) salt
• 2 large eggs
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) vegetable or canola oil
• 2 teaspoons (10 ml) vanilla extract
• 1 cup (240 ml) boiling water

For the Coconut-Pecan Frosting

• ½ cup (100 g) light brown sugar
• ½ cup (100 g) granulated sugar
• ½ cup (115 g) butter
• 3 large egg yolks
• ¾ cup (180 ml) evaporated milk
• 1 tablespoon (15 ml) vanilla extract
• 1 cup (120 g) chopped pecans
• 1 cup (80 g) shredded sweetened coconut

For the Chocolate Frosting

• ½ cup (115 g) butter
• ⅔ cup (65 g) unsweetened cocoa powder
• 3 cups (360 g) powdered sugar
• ⅓ cup (80 ml) evaporated milk
• 1 teaspoon (5 ml) vanilla extract

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Instructions

1. Prepare the Cake Layers

1. Preheat oven to 375°F (190°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, buttermilk, oil, and vanilla until well combined.
4. Add the wet ingredients to the dry ingredients and mix until smooth. Stir in the boiling water — the batter will be thin.
5. Divide the batter evenly between the pans and bake for 25–35 minutes, depending on pan size, or until a toothpick inserted in the center comes out clean.
6. Cool in the pans for 5 minutes, then remove from pans and transfer to a wire rack to cool completely.

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2. Make the Coconut-Pecan Frosting

1. In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 8–10 minutes).
3. Remove from heat and stir in vanilla, pecans, and shredded coconut.
4. Allow the frosting to cool completely before using.

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3. Make the Chocolate Frosting

1. Melt the butter in a saucepan or microwave-safe bowl.
2. Stir in the cocoa powder until smooth.
3. Alternately add powdered sugar and evaporated milk, beating until light and spreadable.
4. Adjust consistency with a splash more milk if needed. Stir in the vanilla extract.

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4. Assemble the Cake

1. Place one cake layer on a serving plate or cake stand.
2. Spread a thin layer of chocolate frosting over the top, followed by half of the coconut-pecan frosting. Leave about ½ inch from the edge.
3. Place the second cake layer on top and cover the entire cake with chocolate frosting.
4. Spoon the remaining coconut-pecan frosting over the top and spread evenly.

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Why You’ll Love This Recipe

• The perfect balance of rich chocolate and sweet coconut-pecan filling.
• Moist and tender cake with deep cocoa flavor.
• A beautiful, layered presentation for holidays, birthdays, or special occasions.
• The homemade frostings taste far superior to store-bought versions.
• Make-ahead friendly — the cake stays moist for days!

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Tips

• Use room temperature ingredients for a smoother batter and even baking.
• Don’t overmix the batter once you add the wet and dry ingredients together; mix just until combined.
• For a cleaner finish, chill the cake layers before frosting.
• Toast the pecans and coconut for extra flavor and crunch.
• Make sure the coconut-pecan frosting is completely cool before assembling to prevent sliding.

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Variations and Substitutions

• Nuts: Swap pecans for walnuts or almonds if desired.
• Frosting options: Skip the chocolate frosting for a traditional-style cake that uses only coconut-pecan filling.
• Flour: Use cake flour for an even lighter crumb.
• Cupcakes: Turn this recipe into 24 cupcakes—reduce baking time to about 18–22 minutes.
• Dairy-free: Substitute buttermilk with almond milk mixed with 1 teaspoon vinegar and use dairy-free butter.

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FAQs

Is German Chocolate Cake actually German?
No — it’s named after Samuel German, who developed a type of baking chocolate, not after the country!

Can I make the cake ahead of time?
Yes! The cake layers can be baked 1–2 days ahead. Wrap them tightly and store at room temperature or refrigerate. Frostings can also be made ahead and refrigerated for up to 3 days.

How should I store leftover cake?
Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let it come to room temperature before serving.

Can I freeze it?
Absolutely. Wrap individual slices or the entire cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

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Serving and Suggestions

• Serve slices with a glass of cold milk, coffee, or espresso.
• Dust the edges with shaved chocolate or cocoa powder for an elegant touch.
• For a party presentation, top with extra pecans or toasted coconut.
• Perfect for holidays, birthdays, or special gatherings — it always impresses!