Family German Chocolate Cake

Moist, deeply chocolate layers stacked with a rich, golden custard frosting packed with toasted coconut and crunchy pecans—this classic Southern dessert is pure indulgence. With a tender crumb from buttermilk and hot coffee, and a frosting that’s more like a caramel-kissed coconut-pecan pie filling, this cake isn’t just for special occasions… it is the occasion.

Why You’ll Love This Recipe

This isn’t just another chocolate cake—it’s a legacy in layers. Born in 1957 when a Texas homemaker mailed her recipe to a newspaper (using Baker’s German’s Sweet Chocolate), this version became an American favorite. It’s not German at all—but it is unforgettable.

Perfect for:

• Birthdays, anniversaries, and celebrations
• Making memories with family in the kitchen
• Fans of coconut, nuts, and gooey-sweet frostings
• Bakers who want to impress without fuss

Ingredients

For the Chocolate Cake

• 2 cups (240g) all-purpose flour, spooned & leveled
• 2 cups (400g) granulated sugar
• ¾ cup (65g) unsweetened cocoa powder (natural or Dutch-process)
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (240ml) buttermilk, room temperature
• ½ cup (120ml) vegetable oil (or canola/avocado oil)
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 cup (240ml) hot water (or hot strong coffee—for deeper flavor)

For the Coconut-Pecan Frosting

• 1 cup (240ml) evaporated milk
• 1 cup (200g) granulated sugar
• 3 large egg yolks
• ½ cup (1 stick / 115g) unsalted butter
• 1 tsp pure vanilla extract
• 1½ cups (120g) sweetened shredded coconut
• 1 cup (100g) chopped pecans, lightly toasted

Step-by-Step Instructions

1. Preheat Oven & Prep Pans

• Preheat oven to 350°F (175°C).
• Grease and flour three 9-inch round cake pans (or two)—bottoms and sides. For extra insurance, line bottoms with parchment paper.

2. Mix Dry Ingredients

In a large bowl:

• Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.

3. Add Wet Ingredients

• Make a well in the center and add buttermilk, oil, eggs, and vanilla.
• Beat with a hand mixer or whisk 1–2 minutes, until smooth and combined.

4. Stir in Hot Liquid

• Gradually stir in hot water or coffee.
• Batter will be thin—this is normal! It creates a moist crumb.

5. Bake the Layers

• Divide batter evenly among prepared pans.
• Bake 30–35 minutes, until:
  • Tops spring back when touched
  • A toothpick inserted in the center comes out clean

6. Cool Properly

• Let cool in pans 10 minutes, then run a knife around edges.
• Invert onto wire racks, peel off parchment if used, and flip right-side-up.
• Cool completely before frosting—warm cakes will melt the filling.

7. Make the Custard Frosting

In a medium saucepan over medium heat:

• Whisk together evaporated milk, sugar, egg yolks, and butter.
• Cook 10–12 minutes, stirring constantly with a wooden spoon or heatproof spatula, until thickened and coats the back of a spoon.

Remove from heat and stir in vanilla, coconut, and pecans.
Let cool to room temperature, stirring occasionally—it will thicken as it cools.

8. Assemble the Cake

On a serving plate or cake stand:

1. Place first cooled layer.
2. Spread ⅓ of frosting evenly over the top.
3. Repeat with second layer and another ⅓ frosting.
4. Top with third layer and remaining frosting.

9. Serve & Savor

• Let sit 15–30 minutes—this helps the frosting set slightly.
• Slice with a sharp knife dipped in hot water for clean cuts.

Serve at room temperature.

You Must Know

• Hot liquid activates cocoa —don’t skip the hot water/coffee step.
• Cool frosting fully —warm filling will slide off.
• Toast the pecans —deepens flavor and adds crunch.
• Tastes better the next day! Flavors meld and texture firms up.
• Freezer-friendly —cool completely and freeze unfrosted layers up to 3 months.

Storage Tips

• Store at room temperature in an airtight container for up to 4 days.
• Refrigerate only if your kitchen is very warm—the fridge can dry it out.
• Freeze unfrosted layers wrapped tightly; thaw before assembling.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a cake stand with candles.
• Great for potlucks—bring the whole tiered tray!
• Double the batch and freeze half for future celebrations.
• Pair with coffee, tea, or cold milk.

Cultural Context

Despite its name, German Chocolate Cake is proudly American—born in Dallas, popularized by home bakers, and now a staple at Southern tables and nationwide celebrations alike. Found at graduations, weddings, and Sunday suppers, it honors how one woman’s recipe—and a brand’s name—created something timeless.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd.
• Want more coconut? Add an extra ½ cup.
• Make ahead: Bake layers 1–2 days ahead. Frost day-of.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use sweetened condensed milk instead of evaporated milk?
A: No—they’re different! Condensed milk is sweetened and thicker. Use evaporated milk for proper texture.

Q: Why did my frosting curdle?
A: Likely cooked too fast or too hot. Keep heat medium-low and stir constantly.

Q: Is this gluten-free?
A: Only if using certified GF flour blend.

Q: Can I make cupcakes?
A: Absolutely! Fill lined tins ⅔ full. Bake at 350°F for 18–22 mins. Frost with cooled custard.

Q: Can I air fry leftovers?
A: No—but reheat slices at 350°F for 6–8 mins to restore warmth.

Allergy Information

Contains: dairy (buttermilk, butter, evaporated milk), eggs, wheat, tree nuts (pecans).
Gluten-free option: Use certified GF flour.
Nut-free: Omit pecans or replace with seeds.
Always check labels—especially on processed ingredients and extracts.

Nutrition Facts (Per Slice – Approximate)

Based on 12 servings

• Calories: 480
• Fat: 24g
• Saturated Fat: 10g
• Carbohydrates: 64g
• Fiber: 2g
• Sugar: 42g
• Protein: 6g
• Sodium: 380mg

This cake doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with chocolate, care, and someone who says, “Let’s make it together.”