Homemade German Chocolate Cake
A Homemade German Chocolate Cake is one of the most beloved classic American desserts, known for its incredibly moist chocolate cake layers, luscious coconut pecan frosting, and rich chocolate buttercream. Despite its name, German Chocolate Cake isn’t from Germany—it was named after Samuel German, an American chocolatier who developed a type of baking chocolate in the 1850s. Over the years, this iconic cake has become a cherished favorite for birthdays, holidays, and special celebrations.
Jump to RecipeThis homemade version features soft cocoa-infused cake layers made with buttermilk and boiling water for exceptional moisture. Between the layers is the famous coconut pecan frosting—a buttery caramel-like filling loaded with shredded coconut and crunchy pecans. Finished with smooth chocolate buttercream and topped with even more coconut frosting, every slice is rich, indulgent, and absolutely unforgettable.
Whether you’re baking for a family gathering or celebrating a milestone, this German Chocolate Cake is guaranteed to impress.
Why You’ll Love This Recipe
- Incredibly moist chocolate cake.
- Authentic coconut pecan frosting.
- Rich homemade chocolate buttercream.
- Perfect balance of chocolate and caramel flavors.
- Beautiful layered presentation.
- Great for birthdays and holidays.
- Classic bakery-quality dessert made at home.
Ingredients
Chocolate Cake
- 2 cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Coconut Pecan Frosting
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Chocolate Buttercream
- ½ cup unsalted butter
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
Optional Garnishes
- Toasted pecans
- Toasted coconut
- Chocolate curls
- Chocolate shavings
How to Make Homemade German Chocolate Cake
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C).
Grease two 8-inch or 9-inch round cake pans.
Line the bottoms with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Granulated sugar
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
Whisk until evenly combined.
Step 3: Mix the Wet Ingredients
In another bowl, combine:
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
Whisk until smooth.
Pour the wet mixture into the dry ingredients and stir until combined.
Slowly add the boiling water, mixing carefully.
The batter will be thin—this is exactly what creates the cake’s moist texture.
Step 4: Bake the Cake
Divide the batter evenly between the prepared pans.
Bake for 25 to 35 minutes, depending on your pan size.
The cakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cakes to cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
How to Make the Coconut Pecan Frosting
In a medium saucepan, combine:
- Brown sugar
- Granulated sugar
- Butter
- Egg yolks
- Evaporated milk
Cook over medium heat, stirring constantly.
Bring the mixture to a gentle boil and continue cooking until it thickens, about 8 to 10 minutes.
Remove from the heat.
Stir in:
- Vanilla extract
- Chopped pecans
- Sweetened shredded coconut
Allow the frosting to cool completely before assembling the cake.
How to Make the Chocolate Buttercream
Melt the butter in a saucepan or microwave-safe bowl.
Stir in the cocoa powder until smooth.
Gradually beat in the powdered sugar, alternating with the evaporated milk.
Add the vanilla extract.
Continue mixing until the frosting is smooth and spreadable.
If needed, add a little more milk to thin it or more powdered sugar to thicken it.
Assemble the Cake
Place one cake layer on a serving plate or cake stand.
Spread a thin layer of chocolate buttercream over the surface.
Spoon half of the coconut pecan frosting onto the center and gently spread it, leaving about ½ inch around the edges.
Place the second cake layer on top.
Frost the top and sides with the chocolate buttercream.
Finish by spooning the remaining coconut pecan frosting onto the top of the cake.
Decorate with toasted pecans, coconut, or chocolate curls if desired.
Tips for the Best German Chocolate Cake
Use room-temperature eggs and buttermilk for a smoother batter.
Do not skip the boiling water—it helps bloom the cocoa and creates an incredibly moist cake.
Allow the coconut frosting to cool completely before assembling.
Toast the pecans and coconut for even deeper flavor.
Level the cake layers if necessary for a professional presentation.
Refrigerate the cake for about 30 minutes after frosting to help the layers set.
Delicious Variations
Triple Chocolate German Cake
Add chocolate chips between the cake layers for extra richness.
Salted Caramel German Cake
Drizzle salted caramel sauce over the finished cake.
Espresso German Chocolate Cake
Add one teaspoon of espresso powder to the cocoa mixture to enhance the chocolate flavor.
German Chocolate Cupcakes
Use the batter to make cupcakes and top each one with coconut pecan frosting.
Bourbon Pecan German Cake
Add a splash of bourbon to the coconut frosting for a sophisticated Southern twist.
Coconut Lover’s Cake
Increase the shredded coconut and garnish the sides of the cake with toasted coconut flakes.
What to Serve with German Chocolate Cake
This rich cake pairs beautifully with:
- Vanilla ice cream
- Butter pecan ice cream
- Fresh whipped cream
- Hot coffee
- Espresso
- Cold milk
- Black tea
- Fresh strawberries
- Raspberry sauce
- Chocolate-covered strawberries
It’s the perfect centerpiece for birthdays, Thanksgiving, Christmas, Easter, anniversaries, and family celebrations.
Storage Instructions
Store the cake covered at room temperature for up to 2 days.
Refrigerate for up to 5 days.
Bring slices to room temperature before serving for the best flavor and texture.
Freeze individual slices or the entire cake for up to 3 months.
Wrap tightly in plastic wrap followed by aluminum foil before freezing.
Homemade German Chocolate Cake
Ingredients
- For the Chocolate Cake
2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
- For Coconut and Pecan Frosting
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
- For the Chocolate Frosting
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
Directions
- Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
- For The Cake:
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
- Bake for 25 – 35 minutes (depending on your cake pan size. The 9” pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
- For the German Chocolate Frosting:
- In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
- Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
- For the Chocolate Buttercream Frosting:
- Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
- Cake Assembly:
- Place one of the cake rounds on your serving stand or plate.
- Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
- Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
- Spoon remaining coconut frosting on top of the cake.
Frequently Asked Questions
Is German Chocolate Cake actually from Germany?
No. The cake is named after Samuel German, an American chocolatier, not the country of Germany.
Why is the batter so thin?
The boiling water creates a thinner batter, resulting in an exceptionally moist and tender cake after baking.
Can I make the cake ahead of time?
Yes. Bake the cake layers a day in advance and store them tightly wrapped until ready to frost.
Can I toast the pecans?
Absolutely. Toasting enhances their flavor and adds extra crunch to the frosting.
Can I use sweetened shredded coconut?
Yes. Sweetened shredded coconut is traditional for authentic German Chocolate Cake.
Can I freeze the finished cake?
Yes. Freeze the assembled cake or individual slices for up to three months. Thaw overnight in the refrigerator before serving.
Recipe Summary
Prep Time: 30 minutes
Bake Time: 30 minutes
Cooling & Assembly Time: 1 hour
Total Time: Approximately 2 hours
Servings: 12–14
This Homemade German Chocolate Cake features moist chocolate cake layers, rich chocolate buttercream, and the famous buttery coconut pecan frosting that has made this classic dessert a favorite for generations. Elegant enough for celebrations yet comforting enough for Sunday dinner, it’s the perfect homemade cake for anyone who loves rich chocolate, toasted pecans, and sweet coconut in every delicious bite.
