Introduction

German Chocolate Cake is a rich, moist chocolate cake layered with a luscious coconut pecan frosting and smooth chocolate buttercream. This homemade version captures all the classic flavors, perfect for celebrations or any time you crave a decadent treat.

A close-up of a three-layer chocolate cake slice with dark, moist chocolate sponge layers separated by two thick, glossy caramel filling layers that appear sticky with bits of nuts inside. The cake is covered in shiny, smooth dark chocolate ganache that drips slightly at the edges. On top and along the side, there are whole pecan nuts pressed into the ganache, adding texture and color contrast. The cake slice is placed on a white plate with an antique silver fork beside it, all set on a white marbled surface with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chocolate Cake:

2 cups granulated sugar (400 g)
1 ¾ cups all-purpose flour (210 g)
¾ cup unsweetened cocoa powder (75 g)
1 ½ teaspoons baking powder (6 g)
1 ½ teaspoons baking soda (7.5 g)
1 teaspoon salt (5 g)
2 large eggs
1 cup buttermilk (240 ml)
½ cup oil (vegetable or canola) (120 ml)
2 teaspoons vanilla extract (10 ml)
1 cup boiling water (240 ml)

For the Coconut Pecan Frosting:

½ cup light brown sugar (100 g)
½ cup granulated sugar (100 g)
½ cup unsalted butter (115 g)
3 large egg yolks
¾ 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 Buttercream Frosting:

1 cup unsalted butter, softened (226 g)
⅔ cup unsweetened cocoa powder (65 g)
3 cups powdered sugar (360 g)
⅓ cup evaporated milk (80 ml)
1 teaspoon vanilla extract (5 ml)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans and line the bottoms with parchment paper. Grease the paper as well to ensure easy removal.
Step 2: In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla extract. Pour wet ingredients into dry and mix on low speed until just combined.
Step 3: Carefully add boiling water and stir gently until smooth. The batter will be thin.
Step 4: Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let cool in pans for 10-15 minutes, then invert onto wire racks to cool completely.
Step 5: For the coconut pecan frosting, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan. Cook over medium heat, whisking constantly until thickened and boiling gently for 1 minute. Remove from heat and stir in vanilla, pecans, and coconut. Cool completely.
Step 6: For the chocolate buttercream, beat softened butter until creamy. Add cocoa powder and mix. Gradually add powdered sugar and evaporated milk, alternating and beating until smooth. Stir in vanilla extract.
Step 7: To assemble, place one cake layer on a plate. Spread a thin layer of chocolate buttercream over it, then spoon half the coconut pecan frosting evenly on top. Add the second cake layer, frost entire cake with remaining chocolate buttercream, and finish by spooning remaining coconut pecan frosting on top center.

Tips & Variations

Use parchment paper to prevent sticking and ensure smooth cake removal.
If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or vinegar.
For added texture, lightly toast the pecans before mixing them into the frosting.
Chill the coconut pecan frosting to thicken it if it’s too runny before assembling.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Refrigerated cake may require 30 minutes to come to room temperature before serving. Leftover cake freezes well wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A tall slice of three-layer dark chocolate cake sits on a white plate, each layer separated by thick, chunky caramel filling with visible nut pieces. The entire outside is coated with a smooth, glossy dark chocolate ganache, which also covers the top evenly. Large pecan halves are pressed into the ganache around the side of the cake slice, adding texture and contrast. The plate rests on a white marbled surface with a silver fork placed beside the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without boiling water?

Boiling water helps dissolve the cocoa and keeps the cake moist. Using hot but not boiling water may work but could affect the texture slightly.

How do I know when the cake layers are done baking?

Insert a wooden toothpick in the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done. Avoid overbaking to keep it moist.