The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This cake is incredible!
A double layer German Chocolate Cake with coconut pecan frosting, with a slice taken out of it.
I think the hundreds of reviews of this recipe speak for themselves, but let me add my own testament that this German Chocolate Cake is THE CAKE that every person in my family requested for their birthday growing up. I was super lucky, being a twin, because my mom would make both of our favorites: German chocolate cake for my sister, and carrot cake for me!

What is German Chocolate Cake?

The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting.  My family’s version is this chocolate cake with chocolate frosting covering the cake and coconut frosting on top and in the center of the cake. This cake seriously can’t be beat, especially if you’re a chocolate lover!

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.

Four process photos for making German Chocolate Frosting, in a saucepan.

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.

Two process photos of a round chocolate cake with german chocolate frosting being spread on top.

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.

A full frosted and decorated German Chocolate served on a white cake stand.

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.

A slice of German Chocolate Cake served on a plate, with two layers of chocolate cake, and German chocolate frosting.

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Recipe

A double layer German Chocolate Cake with coconut pecan frosting, with a slice taken out of it.
Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
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Ingredients
  

For the Chocolate Cake:

For the Coconut Frosting:

For the Chocolate Frosting:

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

*If baking at high altitude add 3 tablespoons extra flour.
Make Ahead Instructions: 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.
Freezing Instructions: 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.

Nutrition

Calories: 591kcalCarbohydrates: 77gProtein: 5gFat: 31gSaturated Fat: 12gCholesterol: 100mgSodium: 440mgPotassium: 313mgFiber: 3gSugar: 69gVitamin A: 535IUVitamin C: 0.4mgCalcium: 118mgIron: 1.9mg

Did You Make This Recipe?

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Have you tried this recipe?! 

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe May 2017. Updated February 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Came out great! Had cooked yolk pieces in my coconut pecan frosting though and it was a little runny. Still safe to eat?

  2. The flavor of the cake is wonderful but about 5 minutes before it came out of the oven, the middle collapsed. Despite a very well prepped pan, both cakes stuck. They just completely fell apart trying to frost. I tossed them and ended up using another recipe for the cake and the frostings from this recipe. I’m a seasoned baker so this was frustrating. I’m a little puzzled on why it was such a disaster, but wondering if perhaps there’s an altitude adjustment needed for this recipe?

    1. I’m sorry to hear about the trouble with the cake collapsing and sticking—it sounds really frustrating, especially for an experienced baker like yourself. Altitude can indeed affect baking, causing the need for adjustments in leavening and liquid amounts. If you’re baking at a high altitude, reducing the leavening agent slightly and increasing liquid can help. It’s also good to check oven temperature accuracy and ensure not to overmix the batter. The frosting choice was a great save, though! If you’re up for trying again, I’d be happy to help troubleshoot further.

  3. I baked this recipe for a friend’s birthday and I agree that it is the best German chocolate cake I’ve ever had. German Chocolate cake is his favorite and this was a total success with jim. So also thought all 7 people who had a piece of it! THANKS for sharing it!

    NOTE: I made the chocolate icing a day ahead as suggested as a possibility and it worked perfectly though it would have taken well over an hour to bring it up to spreading temperature even though I took it out before baked the cake or made the pecan/coconut frosting. However I discovered that mymicrowave had a “butter softening” setting (!!!) put the bowl of icing in – and watched it carefully. A few seconds and it was ready at spreading temp. Or just take it out earlier to soften.

  4. 5 stars
    German chocolate is my dad’s favorite! Made it for his birthday, it was delicious! Best cake I’ve ever had.

  5. 4 stars
    Cake was really really good I got lots of compliments. However the cake was a darker chocolate than I expected. I was wondering if rather than the 1 cup of boiling water if I could use two cups of buttermilk instead. So I have a lighter chocolate and to use up the buttermilk.

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