German Chocolate Cake Recipe
A festive German Chocolate Cake Recipe featuring tender buttermilk-spiked layers, rich cocoa powder, and a dreamy Coconut Pecan Frosting—perfect for birthdays, holidays, or anytime you crave a gooey, homemade dessert.
Full Recipe Introduction
German chocolate cake isn’t actually from Germany—it’s an iconic American baking recipe born in Texas back in 1852. What makes this international dessert truly special is its signature Coconut Pecan Frosting: sweetened coconut flakes and chopped pecans mingled in a velvety buttercream frosting. You know what? It tastes like sunshine and Sunday family dinners all rolled into one. I usually serve it at summer potlucks or after cozy winter dinners, and I’ve noticed even the picky eaters sneak a second slice.
Here’s the thing: while it feels indulgent, you can make it at home with thoughtful ingredient swaps—use part-skim buttermilk for tang and lower fat, or swap half the butter for avocado oil to keep the crumb moist. My data-driven sensibility loves that each slice clocks in around 380 calories (a win for a homemade dessert this impressive). Plus, you won’t need fancy tools—just a stand mixer (or a trusty hand whisk), cake pans, and a little patience. Ready to embark on this sweet adventure? Let me explain why it’s absolutely worth your time.
Why You’ll Love This Recipe
* Perfectly moist cocoa layers thanks to buttermilk and a touch of oil
* Classic Coconut Pecan Frosting that’s both nutty and chewy
* No specialty ingredients—just pantry staples like cocoa powder and egg yolks
* Easy substitutions (gluten-free flour, dairy-free milk) for dietary tweaks
* Made-from-scratch charm that beats any store-bought cake
* Ideal for celebrations, potlucks, or a cozy weekend treat
* Tests well at high altitude—no cracked tops or sunken centers
* Balanced sweetness—never overly sugary thanks to tangy buttermilk
Ingredients
* 2 cups (250g) all-purpose flour (King Arthur or unbleached)
* ½ cup (50g) unsweetened cocoa powder (I love Ghirardelli’s)
* 1 ½ cups (300g) granulated sugar
* 1 tsp baking soda
* ½ tsp baking powder
* ¼ tsp salt
* 2 large eggs plus 4 large egg yolks, room temperature (adds richness)
* 1 cup (240ml) buttermilk, well shaken (whole or part-skim)
* ½ cup (120ml) vegetable oil or melted butter
* 2 tsp vanilla extract (pure, not imitation)
* 1 cup boiling water (for blooming the cocoa)
Coconut Pecan Frosting
- 1 cup (200g) light brown sugar, packed
- ½ cup (115g) unsalted butter
- 2 large egg yolks, lightly beaten
- ¼ cup (60ml) evaporated milk
- 1 tsp vanilla extract
- 1 ½ cups sweetened coconut flakes
- 1 cup chopped pecans (toasted for extra depth)
Tips:
– For fluffier crumbs, sift cocoa powder and flour together.
– Toast pecans at 350°F for 6–8 minutes, stirring halfway.
– Use sweetened coconut flakes for classic chewiness (shredded can be too fine).
Directions
1. Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment; grease again. This little extra step helps the layers slip out easily.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until uniform. (No lumps of cocoa, please!)
3. In a separate bowl, whisk eggs, egg yolks, buttermilk, oil, and vanilla until smooth and glossy.
4. Pour the wet mix into the dry ingredients, folding gently with a spatula. The batter will be thick; that’s good.
5. Carefully stir in the boiling water in three pours—this “blooms” the cocoa, making the layers ultra-moist. The batter thins out nicely.
6. Divide batter evenly between pans (about 2 cups each). Tap pans on the counter to release air bubbles.
7. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean. At 28 minutes, start checking—oven temps vary!
8. Cool cakes in pans for 10 minutes, then invert onto wire racks; let cool completely. Brushing off any stray crumbs with a pastry brush makes frosting prettier.
9. While cakes cool, prepare the Coconut Pecan Frosting: In a medium saucepan over medium heat, melt butter and stir in brown sugar and evaporated milk. Bring to a gentle boil, stirring constantly for 2 minutes.
10. Remove from heat; whisk in egg yolks (quickly, to avoid scrambling) and vanilla. Return to low heat, stirring for 1–2 minutes, until frosting thickens slightly. Stir in coconut and pecans; cool to room temperature.
11. Place one cake layer on a serving plate; spread half the frosting. Top with second layer and use remaining frosting to cover top and sides (or leave sides naked for a rustic look).
Servings & Timing
Yield: Serves 12–14 generous slices
Prep Time: 25 minutes (plus 10-minute cool-down)
Bake Time: 25–30 minutes
Frosting & Assembly: 20 minutes
Total Time: About 1 hour 20 minutes
Variations
* Add ½ cup dark chocolate chips between layers for extra melty pockets.
* Swap pecans for chopped walnuts if you prefer a milder nut flavor.
* Use coconut oil instead of butter in frosting for a dairy-free twist.
* Stir in 1 tsp espresso powder to the cake batter for an extra chocolate boost.
* Turn this into cupcakes—bake 20–22 minutes, then pipe frosting on top.
* Sprinkle flaky sea salt on the frosting for a sweet-salty contrast.
Storage & Reheating
Store this German chocolate cake covered in the fridge for up to 4 days (the frosting stays moist). For longer storage, wrap cooled, uncut layers tightly in plastic, freeze up to 2 months, then thaw overnight in the fridge. Bring slices to room temp before serving or microwave single slices for 10–12 seconds to revive that just-baked warmth.
Make-ahead tip: Bake the cake layers a day ahead and refrigerate (well wrapped); frost just before guests arrive to save time.
Notes
Honestly, I’ve tested this recipe at sea level and 5,000 feet—both times it turned out without any sunken centers. If you notice your frosting is too loose, pop it in the fridge for 10–15 minutes; the butter firms up nicely. And here’s a nugget: for an extra-tall cake, use three 8-inch pans and reduce bake time by 3–4 minutes. I’ve learned that a gentle fold and not overmixing both batter and frosting keeps the crumb tender and the frosting pillowy.
FAQs
Q: Can I use Dutch-processed cocoa powder?
A: Yes—just swap baking soda for baking powder (1½ tsp) since Dutch cocoa is less acidic.
Q: Why does my frosting sometimes weep?
A: Overheating the egg yolks or undercooking the sugar mix can cause runniness; aim for a gentle boil and stir constantly.
Q: Can I make this gluten-free?
A: Absolutely—replace flour with a 1:1 gluten-free flour blend and add ¼ tsp xanthan gum if your blend lacks it.
Q: Is this cake shelf-stable?
A: No—the coconut pecan frosting has egg yolks and butter; always refrigerate.
Q: How far ahead can I bake layers?
A: Layers stay fresh wrapped at room temp for 1 day, in the fridge for 2 days, or frozen for up to 2 months.
Q: Any tips for even layers?
A: Weigh your pans before and after filling to ensure equal batter distribution.
Q: Can I omit the coconut?
A: You could, but then it’s not a classic German chocolate cake—consider adding extra pecans or swapping with toasted almonds.
Q: Why use both eggs and yolks?
A: The yolks boost richness and tenderize the crumb, while whole eggs help structure the cake.
Conclusion
This German Chocolate Cake Recipe brings together rich cocoa layers, tangy buttermilk, and the iconic Coconut Pecan Frosting for a homemade dessert that’s both nostalgic and crowd-pleasing. Give it a try, and let me know—what’s your favorite twist on this classic international dessert? Feel free to leave a comment, star the recipe, or explore more baking recipes like my Salted Caramel Brownies or Classic Vanilla Bean Cupcakes. Happy baking!
German Chocolate Cake
Ingredients
- 2 cups all-purpose flour King Arthur or unbleached
- ½ cup unsweetened cocoa powder Ghirardelli’s
- 2 large eggs plus 4 large egg yolks room temperature adds richness
- 1 cup buttermilk well shaken (whole or part-skim)
- 2 tsp vanilla extract pure, not imitation
- 1 cup boiling water for blooming the cocoa
- 1 cup chopped pecans toasted for extra depth
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment; grease again.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until uniform.
- In a separate bowl, whisk eggs, egg yolks, buttermilk, oil, and vanilla until smooth and glossy.
- Pour the wet mix into the dry ingredients, folding gently with a spatula. Stir in the boiling water to bloom the cocoa.
- Divide batter between pans and bake for 25–30 minutes. Let cool and prepare the Coconut Pecan Frosting.
- In a saucepan, melt butter, add brown sugar, evaporated milk, egg yolks, and vanilla. Cook until thickened, then stir in coconut and pecans. Cool.
- Spread frosting between layers and on top of the cake. Serve and enjoy!
