Name: German Chocolate Cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 2 cups granulated sugar; 1 3/4 cups all-purpose flour; 1/2 cup light brown sugar; 1/2 cup butter

Jump to Recipe Print Recipe

This classic German Chocolate Cake recipe delivers pure bliss in every forkful. With 75 minutes of total prep and bake time, you’ll create three decadent layers of rich chocolate cake crowned with that signature coconut-pecan frosting. The result is a showstopping dessert that perfectly balances sweet, nutty, and chocolatey flavors. Whether it’s for a special celebration or an indulgent weekend treat, this time-tested recipe guarantees to impress your guests with its irresistible combination of textures and taste.

Ingredients for German Chocolate Cake

For Chocolate Cake Base: 2 cups sugar, 1¾ cups flour, ¾ cup cocoa powder, baking powder & soda, salt, eggs, buttermilk, oil, vanilla, and boiling water – creates a rich, moist foundation
For Coconut Frosting: Brown & white sugar, butter, egg yolks, evaporated milk, vanilla, pecans, and sweetened coconut – delivers the signature German chocolate flavor
For Chocolate Frosting: Butter, cocoa powder, powdered sugar, evaporated milk, and vanilla – creates a smooth, spreadable coating

Step-by-Step Instructions

Preparation: Heat oven to 375°F and prepare two 8 or 9-inch pans with grease and parchment paper
Mix Cake Batter: Combine dry ingredients first, then wet ingredients separately before mixing together. Add boiling water last for a thin, silky batter
Baking Time: Pour into pans and bake 25-35 minutes until toothpick comes clean. Cool in pan for 5 minutes
Coconut Frosting: Cook sugars, butter, yolks, and milk until thickened. Add vanilla, nuts, and coconut. Let cool completely
Chocolate Frosting: Blend melted butter with cocoa, then alternate powdered sugar and milk until reaching ideal spreading texture
Assembly: Layer cakes with chocolate frosting and coconut filling, then coat outside with chocolate frosting. Top with remaining coconut mixture

Storage & Make-Ahead Tips

Your German chocolate cake will stay fresh and tasty for up to 4 days when stored in an airtight container at room temperature. If you’d like to make it ahead, you can bake the cake layers and freeze them for up to 2 months – just wrap them well in plastic wrap and foil. The coconut-pecan frosting can be made 1-2 days ahead and stored in the fridge. Just bring it to room temperature before spreading.

Variations & Substitutions

Don’t have buttermilk? Mix 1 cup regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. For a dairy-free version, swap the buttermilk for almond milk plus 1 tablespoon vinegar. You can also use walnuts instead of pecans in the frosting, or try a mix of both! If you’re not a coconut fan, you can make this as a regular chocolate cake with just the chocolate buttercream frosting.

Serving Suggestions

This rich cake is perfect with a cold glass of milk or a hot cup of coffee. For special occasions, add a small scoop of vanilla ice cream on the side. Want to dress it up? Sprinkle extra toasted pecans around the edge of the plate, or add a few chocolate curls on top. Since it’s such a sweet cake, small slices are best – this recipe can easily serve 12-16 people.

Success Tips

When making the coconut frosting, keep stirring! It can stick to the bottom of the pan if left alone. The cake batter will be very thin – that’s exactly right and helps make it super moist. Let your cake layers cool completely before frosting, and don’t worry if they dome a little on top – you can level them with a serrated knife if you want perfectly flat layers.