Homemade German Chocolate Cake a rich, moist chocolate cake topped with a creamy, coconut-pecan frosting that brings the perfect balance of sweetness and texture. This classic dessert is perfect for any special occasion, from birthdays to holidays. The combination of tender chocolate layers with a decadent, nutty topping is sure to please anyone with a sweet tooth. Whether you’re a baking novice or an experienced home baker, this cake is both a treat to make and to share.

Homemade German Chocolate Cake

Ingredients

For the cake:

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsweetened cocoa powder

1 cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

½ cup hot water

For the frosting:

1 cup evaporated milk

1 cup granulated sugar

¾ cup unsalted butter

3 large egg yolks, beaten

1 teaspoon vanilla extract

1 ½ cups sweetened shredded coconut

1 cup chopped pecans

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Stir in the hot water until the batter is smooth and thin.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting: In a medium saucepan, combine the evaporated milk, sugar, and butter. Cook over medium heat, stirring constantly, until the mixture begins to simmer.

Gradually stir in the beaten egg yolks and cook for 2-3 minutes, until the mixture thickens slightly.

Remove from heat and stir in the vanilla extract, coconut, and pecans. Allow the frosting to cool and thicken before using.

Once the cakes have cooled, spread a generous layer of frosting on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake.

Slice and serve, enjoying the rich flavors of this homemade German chocolate cake!

Servings and Timing

This recipe serves about 8 to 10 people, depending on portion size. It typically takes around 1 hour to prepare and bake the cake, with an additional 15-20 minutes for the frosting to cool and thicken before frosting the cake. So, you’ll want to set aside about 1.5 hours in total.

Variations

Gluten-Free Option: To make this cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use one that is suitable for baking cakes.

Dairy-Free Option: Swap out the buttermilk for a dairy-free alternative like almond milk mixed with a teaspoon of vinegar to replicate buttermilk's acidity. Also, use dairy-free butter and coconut milk for the frosting.

Chocolate Frosting: For a richer chocolate flavor, you can opt for a traditional chocolate buttercream frosting instead of the coconut-pecan one.

Storage/Reheating

If I have leftover cake (which doesn’t happen often!), I store it in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. The cake can also be frozen for up to 3 months; just wrap it tightly in plastic wrap and foil before freezing. To reheat, I let it come to room temperature or warm it gently in the microwave for a few seconds.

FAQs

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean. If there’s any batter on the toothpick, let it bake a few more minutes and check again.

Can I make the frosting ahead of time?

Yes! I often make the frosting a day before. I just let it cool completely, then store it in the fridge. When I’m ready to use it, I allow it to come to room temperature before spreading it on the cake.

Can I use a different nut instead of pecans?

Yes, you can use walnuts or almonds if you prefer. The flavor will be a bit different, but still delicious.

Can I make the cake layers ahead of time?

Yes, I sometimes bake the layers a day or two in advance. I just wrap the cooled cakes tightly in plastic wrap and store them in the fridge or at room temperature until I’m ready to assemble the cake.

Can I freeze the German chocolate cake?

Absolutely! This cake freezes well. I wrap the cooled cake layers tightly in plastic wrap and foil, then freeze them for up to 3 months. I defrost them in the fridge overnight before frosting.

Conclusion

This homemade German chocolate cake is a true treat for any occasion. With its tender chocolate layers and rich, coconut-pecan frosting, it’s sure to impress anyone who takes a bite. I love how this cake combines a rich, moist texture with the perfect balance of sweetness from the frosting. Whether you’re baking for a special occasion or just because, this recipe is one I always turn to when I want to bring joy to the table. Enjoy!

Recipe:

Homemade German Chocolate Cake

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 8-10 servings
Diet: Vegetarian

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Description

Indulge in the irresistible taste of this homemade German Chocolate Cake! A rich, moist chocolate cake layered with a creamy coconut-pecan frosting, this classic dessert is perfect for any special occasion. The perfect balance of sweetness and texture will leave your guests wanting more. Whether you're a novice baker or an experienced pro, this German Chocolate Cake recipe is easy to follow and guaranteed to be a hit at any celebration.

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the hot water until the batter is smooth and thin.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

In a medium saucepan, combine the evaporated milk, sugar, and butter. Cook over medium heat, stirring constantly, until the mixture begins to simmer.
Gradually stir in the beaten egg yolks and cook for 2-3 minutes, until the mixture thickens slightly.
Remove from heat and stir in the vanilla extract, coconut, and pecans. Allow the frosting to cool and thicken before using.
Once the cakes have cooled, spread a generous layer of frosting on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake.
Slice and serve.