German Chocolate Cake Recipe: The Classic Layer Cake with Irresistible Coconut-Pecan Frosting
Why You’ll Love This German Chocolate Cake Recipe
Despite its name, German chocolate cake is actually an all-American classic that’s been winning hearts since the 1950s. This isn’t just any chocolate cake – it’s a tender, moist chocolate layer cake crowned with the most addictive coconut-pecan frosting you’ll ever taste. The combination of rich chocolate cake and that sweet, nutty, caramel-like frosting creates pure dessert magic that’s perfect for birthdays, holidays, or any time you want to make something truly special.
What sets this cake apart is its unique frosting made with evaporated milk, egg yolks, and butter, creating a custard-like base that’s loaded with toasted coconut and crunchy pecans. It’s more complex than your average cake, but don’t worry – I’ll walk you through every step to ensure perfect results. The effort is absolutely worth it when you see the smiles on everyone’s faces.
Quick Info Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 30 mins | 30 mins | 2 hours | 12-14 | Medium |
What You’ll Need
For the Chocolate Cake:
- 2 cups all-purpose flour – spooned and leveled
- 2 cups granulated sugar – for sweetness and moisture
- ¾ cup unsweetened cocoa powder – Dutch-processed preferred
- 2 teaspoons baking soda – for lift and tenderness
- 1 teaspoon baking powder – extra insurance for rise
- 1 teaspoon salt – enhances chocolate flavor
- 2 large eggs – room temperature
- 1 cup buttermilk – creates tender crumb
- 1 cup strong black coffee – cooled (enhances chocolate flavor)
- ½ cup vegetable oil – keeps cake moist
- 1 teaspoon vanilla extract – pure vanilla preferred
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk – not sweetened condensed milk
- 3 large egg yolks – room temperature
- 1 cup granulated sugar – for the custard base
- ½ cup unsalted butter – cut into pieces
- 1 teaspoon vanilla extract
- 1⅓ cups sweetened flaked coconut – lightly toasted if desired
- 1 cup chopped pecans – toasted for best flavor
- Pinch of salt
Substitution Notes:
- No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice, let sit 5 minutes
- Coffee substitute: Use hot water, but coffee really enhances the chocolate
- Nut-free option: Replace pecans with toasted sunflower seeds or omit entirely
- Coconut-free: Substitute with more chopped toasted nuts
Step-by-Step Directions
- Prepare for baking. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and lightly flour. This ensures easy removal and prevents sticking.
- Mix the dry ingredients. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. Make sure there are no cocoa lumps.
- Combine wet ingredients. In another bowl, whisk together eggs, buttermilk, coffee, oil, and vanilla until smooth. The coffee should be cool enough that it won’t cook the eggs.
- Make the batter. Pour the wet ingredients into the dry ingredients and mix just until combined – don’t overmix or your cake will be tough. The batter will be quite thin, which is normal.
Pro Tip: Room temperature ingredients mix more easily and create a more tender cake. If you forgot to take eggs out early, place them in warm water for 5 minutes.
- Bake the layers. Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in center comes out with just a few moist crumbs. Don’t overbake.
- Cool completely. Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before frosting – this is crucial for the custard-based frosting.
- Start the frosting. In a medium saucepan, whisk together evaporated milk, egg yolks, and sugar until smooth. Cook over medium heat, stirring constantly, for 10-12 minutes until thickened and custard-like.
Frosting Warning: Don’t stop stirring or turn up the heat – you’ll end up with scrambled eggs instead of smooth custard!
- Finish the frosting. Remove from heat and stir in butter, vanilla, and salt until butter melts. Fold in coconut and pecans. Let cool to spreading consistency, about 30 minutes, stirring occasionally.
- Assemble your masterpiece. Place one cake layer on serving plate. Spread half the frosting on top, leaving edges unfrosted. Add second layer and top with remaining frosting. The rustic, flowing look is part of the charm!
How to Serve
German chocolate cake is a showstopper that deserves special presentation:
Traditional Style: Serve generous slices with the coconut-pecan frosting cascading down the sides. The contrast between the dark chocolate cake and golden frosting is beautiful. Pair with strong coffee or cold milk.
Elegant Presentation: Garnish individual plates with a few extra toasted pecan halves and a light dusting of cocoa powder around the plate. A small dollop of lightly sweetened whipped cream on the side cuts through the richness beautifully.
Party Perfect: Cut into smaller portions since this cake is quite rich. Provide both coffee and milk as beverage options – guests will appreciate the choice after such a decadent dessert.
Expert Tips for Success
Frosting Mastery: The key to perfect coconut-pecan frosting is patience and constant stirring. Cook it until it coats the back of a spoon and holds its shape when dropped from the spoon. If it seems too thick, whisk in a tablespoon of milk; if too thin, cook a bit longer.
Storage Strategy: Store covered at room temperature for up to 3 days. The frosting actually improves overnight as flavors meld. For longer storage, refrigerate for up to a week, but bring to room temperature before serving.
Make-Ahead Magic: Bake cake layers up to 2 days ahead and store wrapped at room temperature. The frosting can be made a day ahead and stored in the refrigerator – just bring to room temperature and give it a good stir before using.
Texture Secrets: The addition of coffee to chocolate cake batter intensifies the chocolate flavor without making it taste like coffee. Don’t skip it! Also, buttermilk creates a tender, fine crumb that’s essential for authentic German chocolate cake.
Toasting Tips: Lightly toast your coconut and pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. This extra step adds incredible depth of flavor to the frosting.
Assembly Advice: Don’t worry about getting frosting perfectly smooth on the sides – German chocolate cake is meant to look homestyle and rustic. Let some frosting drip down naturally for that authentic appearance.
Common Questions
Can I make this as a sheet cake instead?
Absolutely! Use a greased and floured 13×9-inch pan and bake for 35-40 minutes. Spread all the frosting on top once cooled. It’s perfect for potlucks and feeds a crowd easily.
Why is my frosting too runny?
The custard base needs to cook long enough to thicken properly. Return it to low heat and cook while stirring until it coats a spoon. Remember, it will thicken more as it cools. If it’s still too thin after cooling, try chilling it for 15-20 minutes.
Can I use German’s Sweet Chocolate?
While the original recipe called for German’s Sweet Chocolate (which gave the cake its name), most modern versions use regular cocoa powder and sugar, which creates better flavor and texture. Stick with the cocoa powder version.
How do I prevent the frosting from curdling?
Keep the heat at medium and never stop stirring. If it does curdle slightly, remove from heat immediately and whisk vigorously. You can also strain it through a fine-mesh sieve to remove any lumps.
Can I freeze this cake?
The unfrosted cake layers freeze beautifully for up to 3 months when wrapped tightly. However, the coconut-pecan frosting doesn’t freeze well due to the custard base. Make the frosting fresh when you’re ready to serve.
What if I don’t have evaporated milk?
You can make a substitute by simmering 1¼ cups whole milk until it reduces to 1 cup, but evaporated milk gives the best flavor and consistency. It’s worth a trip to the store for authentic results.
Final Thoughts
German chocolate cake represents everything wonderful about classic American baking – it’s rich, indulgent, and made with love and attention to detail. While it requires a bit more effort than your average cake, the results are absolutely spectacular. That first bite, where the moist chocolate cake meets the sweet, nutty frosting, is pure dessert heaven.
The beauty of this recipe lies in its perfect balance of flavors and textures. The slight bitterness of the cocoa plays beautifully against the sweet, caramel-like frosting, while the coconut adds chewiness and the pecans provide that satisfying crunch. It’s a cake that tells a story and creates memories.
Don’t be intimidated by the custard-based frosting – with careful attention and constant stirring, you’ll master it easily. And remember, even if your frosting isn’t picture-perfect, it will still taste incredible. The rustic, homemade appearance is part of what makes German chocolate cake so charming and beloved.
This cake is perfect for special occasions when you want to show someone how much you care. It’s the kind of dessert that makes people feel truly celebrated and appreciated. So gather your ingredients, take your time with each step, and get ready to create something absolutely delicious. Your kitchen will smell amazing, and your family and friends will be talking about this cake for years to come!
