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A slice of German chocolate cake on a white plate, showing chocolate layers and coconut-pecan frosting."

German Chocolate Cake

A classic American dessert featuring moist chocolate cake layers with a rich coconut-pecan frosting. Originally named after Samuel German, this cake has become a staple for special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water
Coconut-Pecan Frosting
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans toasted

Equipment

  • Three 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Saucepan
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugars.
  3. In another bowl, beat the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until combined.
  5. Stir in the boiling water until the batter is smooth. The batter will be thin.
  6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. To make the frosting, heat evaporated milk, sugar, butter, and egg yolks in a saucepan over medium heat, stirring constantly until thickened (about 10-12 minutes).
  9. Remove from heat and stir in vanilla extract, shredded coconut, and toasted pecans. Let cool completely before using.
  10. To assemble the cake, place one layer on a serving plate and spread a generous amount of coconut-pecan frosting on top. Repeat with the remaining layers.
  11. Frost the top of the final layer, smoothing it out. Serve and enjoy!

Notes

For an extra chocolatey version, add a layer of chocolate ganache between the cake layers. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.