German Chocolate Cake

Name: German Chocolate Cake
Prep time: 30 min
Cook time: 28 min
Ingredients: 1 ¾ cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup granulated sugar; ¾ cup light brown sugar (packed); 3 large eggs; ½ cup vegetable oil; ⅓ cup full-fat sour cream; 1 teaspoon vanilla extract; ¾ cup unsweetened cocoa powder; ¾ cup whole milk; ½ cup boiling water; 1 cup granulated sugar; ½ cup light brown sugar (packed); ¾ cup butter (room temperature); 3 large egg yolks; 1 ¼ cup evaporated milk; 1 ½ cup shredded sweetened coconut; 1 cup chopped pecans; ½ cup butter (room temperature); ¾ cup unsweetened cocoa powder; 3 cups powdered sugar; ⅓ cup whole milk; 1 teaspoon vanilla extract

JUMP TO RECIPE COMMENTS

This German Chocolate Cake has two moist chocolate cake layers with a general amount of coconut pecan frosting and chocolate frosting sandwiched in the middle and on top! This cake makes a great Easter cake, birthday cake, or for any occasion.

A slice of layered German Chocolate Cake with creamy filling and frosting is lifted from the whole cake, showcasing its rich texture and decadent layers.

I’m not a huge coconut lover, but I can’t help but make all of the german chocolate desserts from german chocolate trifles to german chocolate cheesecake and german chocolate truffles. It’s only fair that I get the actual german chocolate cake up on the site to share with you!

Ingredients Needed

Three groups of baking ingredients labeled 1 to 3 for making German Chocolate Cake, including eggs, sugar, flour, milk, cocoa powder, coconut, pecans, butter, evaporated milk, vanilla, and powdered sugar.

See the recipe card at the bottom of the post for all ingredients and quantities.

Image 1: Chocolate Cake

all-purpose flour – For the flour in this recipe I like to use King Arthur brand.
baking powder & baking soda – This is the levening agent for the cake.
salt – This helps balance out the sweetness of the cake.
granulated sugar – Also known as white sugar.
light brown sugar – Make sure to pack your brown sugar into the measuring cup but it shouldn’t be mounded at the top. Make sure it’s flush with the top of the measuring cup.
eggs – I always use large eggs for my recipe unless otherwise stated.
vegetable oil – Using oil in cakes makes them super moist. It also helps to keep the cake softer than when using better if it has to be refrigerated.
sour cream – Use full-fat sour cream in this recipe.
vanilla extract – Use your favorite store-bought or homemade vanilla extract.
unsweetened cocoa powder – I’ve tried many unsweetened cocoa powders, but my favorite is still Hershey’s so that’s typically what I use.
milk – Use whole milk in this recipe for the additional fat.

Image 2: Coconut Pecan Frosting

butter – I used salted butter for this recipe. You can use unsalted butter and add an additional 1/4 teaspoon of salt.
egg yolks – Large egg yolks are a must. Save the egg whites for some mocha meringue cookies or hot cocoa meringue cookies.
evaporated milk – don’t get this confused with sweetened condensed milk.
shredded sweetened coconut – You can use unsweetened shredded coconut if you would like. I like the additional sweetness.
chopped pecans – Measure out the pecans after they’re chopped.

TIP: Store any leftover pecans in the freezer in a freezer bag. This will keep them from going bad faster.

Image 3: Chocolate Frosting

butter – If you’re not using salted butter in your frosting, add about 1/4 teaspoon of salt to the recipe. Salted butter is my preference.
powdered sugar – If the powdered sugar is lumpy, I recommend sifting it for a smooth frosting. It can be hard to get the lumps worked out just by mixing it. Same goes for the cocoa powder.

5 Days of Favorite Classic Desserts

FREE EMAIL BONUS: Treat yourself with these delicious recipes

Substitutions and Variations

The vegetable oil in the cake can be substituted with canola oil or avocado oil.
In the cake recipe, you could substitute the whole milk for coconut milk if you want more coconut flavor.
You can substitute the full-fat sour cream in the cake recipe for full-fat greek yogurt.
To change the texture of the coconut pecan filling, toast the coconut before adding it to the filling.
Toasting the pecans will also add a nice texture and more flavor to the coconut pecan filling. Do this by adding the chopped pecans to a baking sheet and preheating the oven to 350 degrees F. Once the oven is preheated, pop the pecans in this for 5 to 8 minutes. Stir halfway through.
For a thicker coconut pecan filling, reduce the evaporated milk to 1 cup.
You can also add an additional 1/4 to 1/2 cup of shredded coconut and pecans to the filling if you want more add-ins.
Once the coconut pecan frosting is completely cooled, you could add in 1/2 to 3/4 cup of mini chocolate chips.

NOTE: This recipe has not been tested with other substitutions or variations

How To Make German Chocolate Cake

Four-step collage showing the mixing process for German Chocolate Cake: sugar and eggs, blended mixture with oil, addition of cocoa powder, then flour being stirred in with a spatula.

Step 1: Grab a hand mixer and beat the granulated sugar, brown sugar, and eggs until incorporated.

Step 2: Beat in the sour cream, vegetable oil, and vanilla extract until smooth.

Step 3: Mix in the cocoa powdered.

Step 4: Alternate adding the dry ingredients and milk starting and ending with the dry ingredients. Mix in each addition just until combined. Mix in the water last.

Image split in two: left shows unbaked German Chocolate Cake batter in a round pan labeled “5”; right shows the baked cake on a cooling rack labeled “6”.

Step 5: Pour the cake batter into the prepared pans.

Step 6: Place in the preheated oven and bake for 25 to 28 minutes or until a toothpick inserted in the middle comes out clean.

How to Make Coconut Pecan Frosting

Four-step collage showing the progression of mixing ingredients for German Chocolate Cake: creamed mixture (7), blended liquid (8), added nuts and coconut (9), and finished batter (10).

Step 7: Add the butter, granulated sugar, and brown sugar, egg yolks, and evaporated milk to a medium saucepan. Stir until combined.

Step 8: Place over medium heat and let it come up to a boil while stirring constantly. Once boiling, let it boil for about 2 to 3 minutes until thickened.

Step 9: Remove from the heat and stir in the coconut and pecans.

Step 10: Place in a bowl and let cool completely before adding it to the cake.

Assembling the German Chocolate Cake

Once the chocolate is whipped up and everything is cooled, it’s time to start assembling the cake.

Two-step process of frosting a German Chocolate Cake: Step 11 displays a thick layer of nutty frosting on a plain chocolate cake; Step 12 shows the cake completely covered with the decadent frosting.

Step 11: Place the first layer of cake on the cake board or cake plate. Frost the top of the cake with a layer of chocolate frosting. Smooth out into an even layer. Pipe a large wall of chocolate frosting around the edge of the first layer of cake and fill the inside with lots of coconut pecan frosting. Don’t let it go above the tall wall of chocolate frosting though.

Step 12: Gently press the second layer of cake on top. Make sure the coconut pecan frosting isn’t leaking out by making sure the chocolate wall is touching the top cake layer. Repeat the chocolate frosting layer, piping the chocolate frosting wall, and filling with the coconut pecan frosting. Frost the sides of the cake with the remaining chocolate frosting.

Tips and Tricks

If the cocoa powder or powdered sugar has lumps in it, be sure to sift them out with a fine mesh strainer.
Keep stirring the coconut pecan frosting while it’s cooking on the stove to prevent it from burning or sticking to the pan.
Use a 16-inch disposable piping bag fitted with a large round tip or ateco coupler to pipe the chocolate frosting wall around the edges of the cake.
To have the perfect even layers, use a cake leveler to trip off the domed tops.
To make a cake with more layers, use a cake leveler and cut each cake in half. This will give you 4 layers instead of 2.

A slice of German Chocolate Cake with a coconut and pecan filling sits on a small white plate, with more slices and the rest of the cake in the background.

How to Store and Freeze

Because of the coconut pecan frosting, I recommend keeping the german chocolate cake in the fridge. You can place it in a cake container and place in the fridge for up to 5 days. It can stay out for 2 to 3 hours at a time when serving.

To freeze this cake, I would recommend freezing the cake layers and then frosting it once you’re ready to assemble it. Once the cake is baked and cooled completely, wrap each one tightly in two layers of plastic wrap. Pop then in a freezer bag and store in the freezer for up to 3 months.

Once you’re ready to assemble your cake, frost the cake layers frozen or you can let them thaw on the counter for about 30 minutes.

You can freeze slices of the prepared cake though. Do this by placing each slice in a freezer-safe container and freezer for up to 2 to 3 months. Thaw them in the fridge overnight.

A classic German Chocolate Cake with coconut-pecan frosting sits on a wooden board, accompanied by a bowl of extra frosting, a cake server, and two forks.

Recipe FAQs

Can this cake be made ahead of time?

Yes! The cake can made up to 3 months in advance and frozen as long as it’s wrapped well in plastic wrap and placed in a freezer bag or freezer container.
The coconut pecan frosting can be made 1 to 1 1/2 weeks in advance and placed in the fridge in an airtight container.
The chocolate frosting can be made and stored in an airtight container in the fridge for up to 3 weeks. Let the chocolate frosting come up to room temperature and give it another mix with a hand mixer on medium speed until light and fluffy.

Can I make this german chocolate cake into cupcakes?

Yes! Be sure to line the cupcake pan with paper liners first. The baking time will be significantly shorter, probably 15 to 20 minutes instead of the 25 to 28. I’m unsure of how many cupcakes it will make.

Can I double the recipe?

Yes! Both frostings and the cake recipe can be doubled.