This Classic Family German Chocolate Cake is a true showstopper, featuring moist, tender chocolate cake layers generously slathered with its signature, decadent coconut-pecan frosting. Unlike traditional German chocolate, which uses a specific type of dark baking chocolate, this recipe focuses on a rich cocoa-based cake that perfectly complements the sweet and nutty frosting. It’s a beloved dessert, perfect for special occasions, family gatherings, or whenever a deeply satisfying, rich chocolate and coconut treat is desired. The combination of textures – the soft cake, the creamy, chewy frosting, and the crunchy pecans – makes every bite a memorable experience.
Ingredients:
For the German Chocolate Cake:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (good quality, Dutch-processed for darker color and deeper flavor)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
- ½ cup (113g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) hot strong brewed coffee (or hot water)
For the Classic Coconut-Pecan Frosting:
- 1 cup (2 sticks or 226g) unsalted butter
- 1 (12-ounce or 340g) can evaporated milk
- 1 ½ cups (300g) granulated sugar
- 4 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups (180g) sweetened shredded coconut
- 1 ½ cups (170g) chopped pecans
For Chocolate Buttercream Frosting (Optional, for sides of cake):
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar (confectioners’ sugar), sifted
- ½ cup (45g) unsweetened cocoa powder, sifted
- ¼ cup (60ml) milk or cream
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment:
- Three 8-inch or two 9-inch round cake pans
- Parchment paper
- Large mixing bowls
- Electric mixer (stand or hand-held)
- Whisk
- Saucepan
- Rubber spatula
- Wire rack
- Offset spatula or knife for spreading frosting
Instructions:
Part 1: Making the German Chocolate Cake Layers
- Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans). Line the bottoms with parchment paper circles and grease the parchment paper as well. This ensures the cakes release easily.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps of cocoa.
- Add Wet Ingredients: Add the buttermilk (or soured milk), softened butter, eggs, and vanilla extract to the dry ingredients. With an electric mixer on low speed, beat until just combined.
- Incorporate Hot Liquid: Gradually add the hot strong brewed coffee (or hot water) to the batter, mixing on low speed until the batter is smooth. The batter will be thin, which is normal for this cake. Do not overmix.
- Bake: Divide the batter evenly among the prepared cake pans.
- For 8-inch pans: Bake for 25-30 minutes.
- For 9-inch pans: Bake for 30-35 minutes.
- The cakes are done when a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, or clean.
- Cool: Let the cakes cool in the pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely before frosting. Cakes must be completely cool or the frosting will melt.
Part 2: Making the Classic Coconut-Pecan Frosting
- Combine Wet Ingredients: In a medium-sized heavy-bottomed saucepan, combine the unsalted butter, evaporated milk, granulated sugar, and lightly beaten egg yolks.
- Cook Frosting Base: Cook the mixture over medium-low heat, stirring constantly with a whisk, until it thickens to the consistency of a pourable custard. This can take about 10-15 minutes. It will bubble gently as it thickens. Do not boil vigorously, and continue stirring to prevent scorching the bottom. The mixture should coat the back of a spoon.
- Remove from Heat & Add Flavorings: Remove the saucepan from the heat. Stir in the vanilla extract.
- Add Coconut and Pecans: Fold in the sweetened shredded coconut and chopped pecans until well combined.
- Cool Frosting: Let the frosting cool to room temperature. It will thicken considerably as it cools. Stir occasionally to prevent a skin from forming. For a thicker frosting, you can chill it in the refrigerator for about 30-60 minutes, stirring occasionally, but do not let it become too firm or it will be hard to spread.
Part 3: Making the Chocolate Buttercream Frosting (Optional, for sides)
- Cream Butter: In a large mixing bowl, beat the softened butter with an electric mixer until creamy and smooth.
- Add Dry Ingredients: Gradually add the sifted powdered sugar and sifted cocoa powder to the butter, mixing on low speed until combined.
- Add Liquid and Flavoring: Add the milk or cream, vanilla extract, and salt. Beat on medium-high speed until light, fluffy, and smooth. If the frosting is too thick, add more milk 1 teaspoon at a time. If too thin, add more powdered sugar 1 tablespoon at a time.
Part 4: Assembling the German Chocolate Cake
- Level Cakes (Optional but Recommended): If your cake layers have a dome, use a serrated knife to carefully level the tops so they are flat. This makes for a more stable and professional-looking cake.
- Stack and Fill: Place one cooled cake layer on your serving plate or cake stand. Spread about one-third to one-half of the coconut-pecan frosting evenly over the top of the layer, leaving a small border.
- If using three layers, repeat with the second cake layer and another third of the frosting.
- If using two layers, place the second layer on top of the first.
- Top the Cake: Spread the remaining coconut-pecan frosting generously over the top of the final cake layer. You can leave the sides exposed, as is traditional for German chocolate cake, allowing the dark chocolate cake to show through.
- Frost the Sides (Optional): If you prefer a fully frosted cake, use the prepared chocolate buttercream frosting to frost the sides of the cake. This also helps to contain the coconut-pecan frosting if it’s very generous. You can then press additional chopped pecans around the base of the cake, as seen in the image.
- Decorate: For a classic look, arrange a circle of whole pecans or extra chopped pecans in the center of the cake, as shown in the picture, or along the bottom edge.
Part 5: Chill and Serve
- Chill: For best results and to allow the frosting to set, chill the cake in the refrigerator for at least 1-2 hours before slicing. This will make for cleaner slices.
- Serve: Let the cake come to room temperature for about 30 minutes before serving for the best flavor and texture.
- Storage: Store any leftover German Chocolate Cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week.