A rich, moist German Chocolate Cake layered with a creamy, caramelized coconut-pecan frosting. This classic American dessert is perfect for birthdays, holidays, and special occasions.
Recipe Details
Prep Time: 30 minutes
Bake Time: 30–35 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Servings: 12
Category: Dessert
Cuisine: American
Ingredients
For the Chocolate Cake
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee or hot water
For the Coconut-Pecan Frosting
1 cup evaporated milk
¾ cup granulated sugar
½ cup unsalted butter
4 large egg yolks
1 tsp vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans
¼ tsp salt
Instructions
- Prepare the Cake Batter
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla. Beat until the batter is smooth.
Slowly add the hot coffee or water and mix until just combined. The batter will be fairly thin.
- Bake
Divide the batter evenly between the prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Coconut-Pecan Frosting
In a saucepan, whisk together the evaporated milk, sugar, butter, and egg yolks.
Cook over medium-low heat, stirring constantly, for about 10–12 minutes, until the mixture thickens and coats the back of a spoon.
Remove from the heat and stir in the vanilla, coconut, pecans, and salt.
Allow the frosting to cool until it reaches a spreadable consistency.
- Assemble the Cake
Place one cake layer on a serving plate.
Spread a generous layer of coconut-pecan frosting over the top. Add the second cake layer and repeat.
Place the final cake layer on top and cover the top and sides with the remaining frosting.
- Serve
Let the cake rest for about 30 minutes before slicing so the layers can set.
Serve at room temperature with your favorite coffee or tea.
Recipe Tips
Use room-temperature eggs and buttermilk for a smoother batter.
Don’t overbake the cake; this helps keep the layers moist.
Let the frosting cool before assembling the cake.
Toast the pecans lightly for an even richer flavor.
For clean slices, chill the assembled cake briefly before cutting.
Storage
Store the finished cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for a short time before serving for the best texture.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. The cake layers can be baked a day ahead and stored tightly covered until you’re ready to assemble.
Can I use water instead of coffee?
Yes. Hot coffee enhances the chocolate flavor, but hot water works perfectly well.
Can I freeze German Chocolate Cake?
Yes. Wrap individual slices or the whole cake tightly and freeze for up to about 2 months. Thaw in the refrigerator before serving.
⭐ Why You’ll Love This Cake
Rich and moist chocolate cake
Creamy coconut-pecan frosting
Perfect for special occasions
Make-ahead friendly
Classic homemade dessert
Beautiful layered presentation
Nutrition: Approximately 620 calories per serving, depending on portion size and ingredients used.