![A double layer German Chocolate Cake with coconut pecan frosting, with a slice taken out of it.](https://tastesbetterfromscratch.com/wp-content/uploads/2017/05/German-Chocolate-Cake-3-1-683x1024.jpg)
What is German Chocolate Cake?
How to Make German Chocolate Cake:
1. Make the chocolate cake: Combine dry ingredients (sugar, flour, cocoa, baking powder, baking soda and salt). Combine wet ingredients (eggs, buttermilk, oil and vanilla). Mix together and stir in boiling water.
2. Bake at 375°F: Pour batter into prepared 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.
3. Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
4. Make chocolate frosting: Melt butter, stir in cocoa powder, slowly 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.
5. Assemble: 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 ½ 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.
Pro Tips:
Use room temperature ingredients. Run hot water over the eggs to bring them to room temperature. Stick the buttermilk in the microwave for just a few seconds. It really makes a difference!
Decorating cake is easy! I used a wilton 2D tip for the swirls on top of this cake, but I also love the Wilton 1M tip. I use both tips with an Ateco flex 14” reusable piping bag. Those three items right there are my favorites for cake and cupcake decorating.
Make Ahead and Freezing Instructions:
To Make Ahead: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before you’re ready to frost the cake, to give them time to come to room temperature.
To Freeze: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen–they are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come to room temperature before serving.
Consider trying these popular Dessert Recipes:
- Better Than Anything Cake
- Mississippi Mud Brownies
- Snickerdoodles Bars
- Perfect Chocolate Chip Cookies
- Tres Leches Cake
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Recipe
![A double layer German Chocolate Cake with coconut pecan frosting, with a slice taken out of it.](https://tastesbetterfromscratch.com/wp-content/uploads/2017/05/German-Chocolate-Cake-3-1-500x500.jpg)
German Chocolate Cake
Equipment
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 the Coconut 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
Instructions
- 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 ½ 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.
Notes
Nutrition
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Have you tried this recipe?!
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I originally shared this recipe May 2017. Updated February 2021.
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Thank you for this recipe! Made it for my mother in laws birthday and everyone said it was the best cake they have ever had!
Can I use German Chocolate instead of unsweetened cocoa powder?
The best German Chocolate Cake I have ever eaten. The chocolate frosting is amazing too. I will make this cake again.
As an FYI… when I save this recipe to Pinterest it converts the flour measurement from 1 3/4 cups to .25 Cups. Sadly, I figured it out the hard way. I think the dash needs to be removed in the 1-3/4.
Hello Tamara! Thanks for letting us know about the issue with Pinterest. I’ve tried to check it myself but haven’t been able to see what you are seeing. Is this measurement on the blog or in the Pinterest description?
This is helpful, I am planning to bake this tomorrow and i was curious about the dash myself. Wasn’t sure if I should use 1 and 3/4 cup flour or just 3/4 cup, as there is no dash in the other ingredients (1 1/2 teaspoons, for instance). I hope it goes better for you next time
Made this for Father’s day and it was amazing!!! There wasn’t a crumb left! Definitely will make again.
I made my husband this cake 2 years in a row for his bday znd today will be the 3rd lol he’s the only one that eats it . I don’t eat chocolate and my son can’t eat nuts . So I slice it and freeze wrapped in parchment paper then container so he had it in freezer . He just lets it defrost on counter and it’s delish he says .
Great recipe 😋👍🏼
Loved this recipe and made it for my husband for Father’s Day…he ate two pieces and will probably eat it for breakfast tomorrow too!! Thank you
I think this is a wonderful recipe but it has failed for me twice now. I live in denver co, so I am high altitude but find that some recipes are fine as is and others I need to adjust. I could use some insight- first time I made cupcakes and they all fell and were sticky… followed recipe to letter except for pouring batter in cupcake tins. Next time I adjusted leavening and a bit of the sugar also adding tad extra liquid… used a13x9 pan and still fell in middle…. just completely. I used an oven thermometer so I know the temp was right at 350. Does anyone have any advice on what I try next… really want this recipe to work. Thank you.