German Chocolate Cake with Coconut-Pecan Frosting

Rich, moist chocolate layers smothered in a golden, custard-like frosting packed with toasted coconut and crunchy pecans—this iconic Southern dessert is pure indulgence. With a tender crumb from buttermilk and hot coffee, and a filling that tastes like caramel-kissed pie, it’s not just a cake… it’s a celebration on a plate.

Why You’ll Love This Recipe

This isn’t just another chocolate cake—it’s a legacy in layers. Despite its name, German Chocolate Cake is proudly American, born in 1957 when a Texas homemaker mailed her recipe using Baker’s German’s Sweet Chocolate. This version skips the sweet chocolate for a deeper cocoa flavor and focuses on what everyone comes for: that legendary coconut-pecan frosting.

Perfect for:

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

Ingredients

For the Chocolate Cake Layers (3 x 9-inch rounds)

• 2 cups (240g) all-purpose flour, spooned & leveled
• ¾ cup (65g) unsweetened cocoa powder (natural or Dutch-process)
• 1½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (240ml) buttermilk, room temperature
• ½ cup (120ml) strong hot coffee (or hot water for non-coffee drinkers)
• 1 cup (200g) granulated sugar
• 1 cup (200g) packed brown sugar
• 1 cup (2 sticks / 225g) unsalted butter, softened
• 4 large eggs, room temperature
• 2 tsp pure vanilla extract

For the Coconut-Pecan Frosting

• 12 fl oz (1½ cups / 360ml) evaporated milk
• 1 cup (200g) granulated sugar
• 3 large egg yolks, lightly beaten
• ½ cup (1 stick / 115g) unsalted butter
• 1 tsp pure vanilla extract
• 1¼ cups (100g) sweetened flaked 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, then line the bottoms with parchment paper for foolproof release.

2. Mix Dry Ingredients

In a large bowl:

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

3. Combine Wet Ingredients

In a measuring cup or small bowl:

• Stir together buttermilk, hot coffee, and vanilla extract.

4. Cream Butter & Sugars

In a stand mixer or large bowl:

• Beat softened butter, granulated sugar, and brown sugar on medium speed 3–5 minutes, until light, fluffy, and pale in color.

5. Add Eggs One at a Time

• Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

6. Alternate Dry & Wet Mixtures

With mixer on low:

• Add dry ingredients and buttermilk mixture in stages:
  • Start with ⅓ dry mix
  • Then ½ buttermilk mix
  • Then ⅓ dry
  • Then ½ buttermilk
  • Finish with remaining dry

Mix just until combined—do not overmix.

7. Bake the Layers

• Divide batter evenly among prepared pans. Smooth tops with a spatula.
• Bake 25–30 minutes, until:
  • Tops spring back when touched
  • A toothpick inserted in the center comes out clean

Let cool in pans 10 minutes, then invert onto wire racks. Peel off parchment and cool completely before frosting.

8. Make the Custard Frosting

In a medium saucepan over medium heat:

• Whisk together evaporated milk, sugar, egg yolks, and butter.
• Cook 10–15 minutes, stirring constantly with a wooden spoon or heatproof spatula, until thickened and coats the back of a spoon (like pudding).

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

9. 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.

10. 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 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: 520
• Fat: 28g
• Saturated Fat: 14g
• Carbohydrates: 64g
• Fiber: 3g
• Sugar: 44g
• Protein: 6g
• Sodium: 480mg

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.”