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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
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- Perfect Chocolate Chip Cookies
- Tres Leches Cake
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German Chocolate Cake
Equipment
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar, (400 g)
- 1 3/4 cups all-purpose flour, (210 g)
- 3/4 cup unsweetened cocoa powder, (75 g)
- 1 1/2 teaspoons baking powder, (6 g)
- 1 1/2 teaspoons baking soda, (7.5 g)
- 1 teaspoon salt, (5 g)
- 2 large eggs
- 1 cup buttermilk, (240 ml)
- 1/2 cup oil, (vegetable or canola oil) (120 ml)
- 2 teaspoons vanilla extract, (10 ml)
- 1 cup boiling water, (240 ml)
For the Coconut Frosting:
- 1/2 cup light brown sugar, (100 g)
- 1/2 cup granulated sugar, (100 g)
- 1/2 cup butter, (115 g)
- 3 large egg yolks
- 3/4 cup evaporated milk, (180 ml)
- 1 Tablespoon vanilla extract, (15 ml)
- 1 cup chopped pecans, (120 g)
- 1 cup shredded sweetened coconut, (80 g)
For the Chocolate Frosting:
- 1/2 cup butter, (115 g)
- 2/3 cup unsweetened cocoa powder, (65 g)
- 3 cups powdered sugar, (360 g)
- 1/3 cup evaporated milk, (80 ml)
- 1 teaspoon vanilla extract, (5 ml)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe May 2017. Updated February 2021.
Chocolate cake recipe adapted from Hersheys. Coconut Frosting is from my Mom!
I have made dozens of cakes, but this one is my new favorite! This German chocolate cake is the best I’ve ever tasted and I got many compliments on it. Thank you for sharing! I especially love the traditional coconut icing with the chocolate. Its so delicious!!
Absolutely perfect!! Everyone loved it and said I should make them and sell them. Delicious!
I don’t like German chocolate cake but I made this cake for my best friend for her birthday because German chocolate cake is her favorite and this recipe had by far the best reviews. O M G this is so good that I am now a German chocolate cake lover!
This recipe was literally perfect, so moist, so rich, and the flavor is simply amazing. I swapped the flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and know one knew the difference. Next time I will double the pecan mixtures, cut the cake layers in half horizontally so to make 4 cake layers and and maybe I might add some powdered espresso.
I brought this cake to a party and it was everything I had hoped for. The only remaining piece was not offered to me when I left!
O.m.g. BEST recipe EVER. Moist, not over sweet. I mean absolutely amazing. Follow recipe to a T and you’ll have yourself an amazing cake. Sooooo good!!!!
Made this cake for my friend who is a chocolate fiend. Was amazing, the recipe is easy to follow – and I’m not a baker. Try it!
I have been making this cake ever since I found the recipe online. Now I make it for my husband’s birthday every year, and usually for the holidays as well. It’s the most unbelievable German chocolate cake I have ever had, and I have tried many. It’s super moist, and the flavor is outstanding! After finding this recipe, I subscribed to your recipe site and now I make so many other great recipes. Thank you for sharing all you gems with us!
I forgot to add 5 stars!!
I totally agree. I had the exact same experience. When my 60 yr old friend said it was the best cake they ever had in their whole life it encouraged me to keep baking. It truly is the best german chocolate cake ever. I even started my new hobby of cake decorating because of this and I give decorated cupcakes as birthday gifts now. Thanks so much for sharing all your wisdom.
This was an excellent cake. I made it for my husband for his 50th birthday party and everyone loved it and said it was the best German chocolate cake they’ve ever had. I’m gonna make this over and over again. It was absolutely fabulous.
I have made this cake several times, and it is delicious! Even my friends who think they don’t like German chocolate cake love it. I get requests for it!
I have made this cake 3 times now. It has become a family favorite! We absolutely love it. Thank you so much for sharing this wonderful recipe.
Awesome German chocolate cake. I made it for my sister’s birthday! She asked for the recipe! so much better from scratch! Thank you for sharing.
This was hands down one of the best cakes I have ever made! Everyone raved and said it was just as good if not better than something that was purchased from a bakery. I will be making this cake over and over again!
I don’t know how anyone could give this recipe more than 1 star. It doesn’t fit in 2 pans either.
Came out great! Had cooked yolk pieces in my coconut pecan frosting though and it was a little runny. Still safe to eat?
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?
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.
Are we meant to use salted or unsalted butter?
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.
German chocolate is my dad’s favorite! Made it for his birthday, it was delicious! Best cake I’ve ever had.
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.
It came out amazing. I used half dutch treated and half regular cacao. Additionally, I didn’t find the evaporated milk that should have been in the pantry, so I used that really thick Thai Kitchen coconut milk in both frostings with great results. Thanks for the recipe.