Easy German Chocolate Cake Recipe

by Friend Recipes

There’s nothing like the delicious taste of German Chocolate Cake, especially when it’s homemade! This dessert takes a little time and effort to make, but it’s well worth it. The best part is that once you know the basics, you can customize it to your liking. You might be surprised to learn that German chocolate cake is from somewhere other than Germany. It’s named after an Englishman!

German chocolate cake is a layered chocolate cake filled and frosted with a coconut-pecan frosting. It was created in the 19th century by Sam German, who developed sweet chocolate for Baker’s Chocolate Company. The cake became popular in the 1950s when a recipe for it was published in a Dallas newspaper. And since then, it’s become a staple at American celebrations like birthdays, weddings, and anniversaries.

So now you know a little bit more about this delicious cake. In this post, I’ll walk you through every step of the process so that you can make the perfect German Chocolate Cake. I’ll answer all your questions along the way and provide some helpful tips and tricks. By the end, you’ll be able to make this cake like a pro! Let’s get started on making our own!

Recipe Ingredients & Cooking Instruments

So, what do you need to make a German Chocolate Cake? For the cake, you’ll need all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, and vanilla extract. For the frosting, you’ll need evaporated milk, sugar, butter, egg yolks, and chopped pecans. And finally, for the topping, you’ll need chopped pecans and flaked coconut.
For cooking instruments, you’ll need a bowl and a mixer for the cake batter, a saucepan for the frosting, and a spatula for spreading everything. And that’s it! Now let’s get started.

Step-by-Step Procedure to Make the Best German Chocolate Cake

Here’s the step-by-step procedure to make the best German Chocolate Cake:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour on a 9×13-inch baking pan. 2. Sift the flour, sugar, cocoa, baking soda, and salt. Set aside.
  2. Whisk together eggs, buttermilk, oil, and vanilla extract in a small bowl.
  3. Pour wet ingredients into dry ingredients and mix until well blended.
  4. Stir in nuts and pour batter into the prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes.
  6. To Make Frosting: Combine sugar, evaporated milk, egg yolks, butter, and vanilla extract in a saucepan over low heat. Cook, constantly stirring, until mixture thickens and boils. Remove from heat and stir in coconut and pecans. Cool before spreading on the cake.

Tips & Tricks for making German Chocolate Cake

Now that you know the basics of making a German chocolate cake, here are a few tips and tricks to help you make the perfect cake:

  • Make sure your ingredients are at room temperature before you start baking. This will help them mix more efficiently and produce a more consistent cake.
  • When measuring the cocoa powder, use a spoon to lightly scoop it into the measuring cup, then level it off with the back of a knife. Packing the cocoa powder into the measuring cup will result in a dryer, denser cake.
  • Be careful not to overmix the batter. Mix until all the ingredients are combined – too much mixing will result in a tough cake.
  • To get nice, clean slices, wait until the cake is completely cooled before cutting into it.

Frequently Asked Questions About Making German Chocolate Cake

Are you still with me? I hope so because we’re about to get into the fun part: baking the cake! But before we do, I want to answer a few FAQs I’m sure you have.

Can I make this cake without the coconut flakes?

Yes, you can. If you dislike coconut or are allergic, you can omit them from the recipe. The cake will still be delicious!

Can I use a different kind of chocolate for the frosting?

You can use milk, dark, or even white chocolate. Just be aware that the flavor of the frosting will change depending on which chocolate you use.

Can I make this cake ahead of time?

You can make the cake a day or two in advance. Just be sure to keep it well-wrapped so that it doesn’t dry out.


Are you intimidated by German chocolate cake? No need! This comprehensive guide will walk you through every step, from prepping your ingredients to baking and assembling the cake. Plus, we answer all your questions so you can be confident that your cake will come out ideally.
So what are you waiting for? Get out your mixing bowl, and let’s get started!

Easy German Chocolate Cake Recipe

Recipe by Alexandra Jo


Prep time


Cooking time




  • Chocolate Cake
  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • ¾ cup unsweetened cocoa powder

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp salt

  • 2 large eggs

  • 1 cup buttermilk

  • 1 cup hot water

  • ½ cup vegetable oil

  • 2 tsp vanilla extract

  • Coconut Pecan Frosting
  • ½ cup salted butter

  • ½ cup granulated sugar

  • ½ cup brown sugar

  • 3 large egg yolks

  • 12 ounce evaporated milk

  • 2 teaspoons vanilla extract

  • 1 ½ cups unsweetened coconut flakes

  • 1 cup chopped pecans

  • Chocolate Buttercream Frosting
  • 1 cup salted butter softened

  • ¾ cup unsweetened cocoa powder

  • 3 cups powdered sugar

  • 2 tablespoons milk

  • 1 teaspoon vanilla extract


  • Chocolate Cake
  • Preheat the oven to 350 degrees.
  • Butter two 9-inch cake rounds and line the bottom with parchment paper. Butter the parchment rounds.
  • Add the flour, sugar, cocoa, baking soda, baking powder, and salt to a large mixing bowl.
  • Blend the dry ingredients together
  • Add the eggs, buttermilk, warm water, oil, and vanilla to the bowl.
  • Eggs and buttermilk should be at room temperature.
  • Mix by hand or on medium speed with the beater attachment of an electric mixer until smooth. Don’t overmix!
  • Divide the batter evenly between the two prepared cake pans.
  • Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool on a wire rack for 15 minutes and then turn out the cakes onto the wire racks and allow them to cool completely.
  • Coconut Pecan Frosting
  • Melt the butter in a medium saucepan over medium heat.
  • Whisk in the sugar and brown sugar until well combined.
  • Add the (room temperature) egg yolks, evaporated milk, and vanilla extract, mixing well.
  • Cook the mixture over medium heat for 10 – 12 minutes until thickened. Stir the mixture frequently and don’t let it burn.
  • Remove the mixture from the heat and stir in the coconut and pecans. Let it cool completely before using it to assemble the cake.
  • Chocolate Buttercream Frosting
  • Using a stand mixer or large mixing bowl with a handheld mixer, beat the butter until fluffy. Add in the cocoa powder and vanilla extract. Beat until well combined.
  • Add 1 tablespoon of milk to thin out the mixture, mixing until creamy.
  • Add the powdered sugar to the mixture, 1 cup at a time. Mix until well combined (scrape down the sides and bottom of the bowl between additions of the sugar).
  • Add 1-2 additional tablespoons of milk to achieve a spreadable consistency with the chocolate buttercream frosting.
  • Assembly
  • Place one layer of the chocolate cake, top down on a large cake dish.
  • Spread half of the coconut pecan frosting on top of the first layer.
  • Place the other cake layer on top of the frosted first layer and spread the remainder of the coconut pecan frosting on the top of the second layer.
  • Use the chocolate buttercream to frost the outside of the cake. Save some for a pastry bag to decorate the top edge of the cake.,


  • Calories: 619kcal | Carbohydrates: 82g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 475mg | Potassium: 330mg | Fiber: 5g | Sugar: 64g | Vitamin A: 691IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg

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