German Chocolate Cake is a beloved classic, known for its rich chocolate layers and decadent coconut-pecan frosting. This moist, chocolatey cake is layered with a gooey, caramel-like filling and frosting made from coconut and pecans – a combination that’s truly indulgent and perfect for celebrations.

The first time I made this cake was for a family birthday, and it quickly became a staple dessert. There’s something about the homemade frosting, made from scratch, that makes this cake extra special. Once you taste it, store-bought German Chocolate Cake just doesn’t compare!

Why You’ll Love This German Chocolate Cake

If you’re looking for a cake that’s as delicious as it is impressive, you’ve found it! This German Chocolate Cake is rich, nutty, and completely irresistible. Here’s why it’s bound to become a favorite:

First, the flavor is unbeatable. With layers of moist chocolate cake and that signature coconut-pecan frosting, every bite is full of deep chocolate and caramel-like goodness with a hint of nuttiness.

It’s also a crowd-pleaser. This cake is perfect for birthdays, holidays, or any celebration where you want a dessert that makes people smile. It’s visually stunning and decadent, making it ideal for impressing guests.

And finally, while it may seem complicated, this cake is surprisingly simple to make. The frosting and cake layers are both straightforward, and the result is worth every step. With just a little time and effort, you’ll have a masterpiece on your hands.

Ingredients Notes

Each ingredient in this German Chocolate Cake plays a specific role, especially in creating the rich texture and flavor that make it unique. Here’s a breakdown of the essentials:

German’s Sweet Chocolate: Traditionally, German Chocolate Cake is made with German’s Sweet Chocolate, which is sweeter and milder than regular baking chocolate. You can find it in most grocery stores, usually near the baking chocolate. If you prefer, you can substitute with semi-sweet chocolate, though the cake will be slightly less sweet.
Buttermilk: Buttermilk adds a tangy flavor and keeps the cake moist. If you don’t have buttermilk, you can make a substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk.
Butter: Butter adds richness to both the cake and frosting. Use unsalted butter for the best control over flavor, and make sure it’s softened for easy mixing.
Cocoa Powder: A touch of cocoa powder enhances the chocolate flavor, making it even more intense. Be sure to use unsweetened cocoa powder.
Coconut and Pecans: These are essential for the classic coconut-pecan frosting. Shredded, sweetened coconut and chopped pecans add texture and flavor, creating the distinctive caramelized frosting that makes this cake unforgettable.
Evaporated Milk: Evaporated milk is the base of the frosting, giving it a rich and creamy texture. It’s thicker than regular milk, which helps create the caramel-like consistency for the frosting.

How To Make This German Chocolate Cake

Making German Chocolate Cake involves two main steps: baking the chocolate cake layers and preparing the coconut-pecan frosting. Here’s how to make this delicious cake:

Prepare the cake batter: Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper. Melt the German’s Sweet Chocolate in a microwave-safe bowl or over a double boiler, then set it aside to cool slightly.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter with the sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the melted chocolate and vanilla extract.
Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined.
Bake the cake layers: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the coconut-pecan frosting: In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens – this should take about 10-12 minutes. Remove from heat and stir in the coconut, pecans, and vanilla. Allow the frosting to cool to room temperature.
Assemble the cake: Place one cake layer on a serving plate and spread a generous amount of the coconut-pecan frosting on top. Add the second layer and repeat, then top with the final layer and spread the remaining frosting over the top and sides of the cake.
Chill and serve: While German Chocolate Cake is delicious at room temperature, chilling it for a couple of hours helps the frosting set and makes the cake easier to slice.

Storage Options

This German Chocolate Cake is surprisingly easy to store, and it tastes even better after a day or two as the flavors meld together.

Room Temperature: Store the cake covered at room temperature for up to two days. Since the frosting contains dairy, don’t keep it out longer than that.
Refrigerator: For longer storage, place the cake in the refrigerator. It will keep for up to 5 days and stays moist thanks to the frosting.
Freezer: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to 3 months. Thaw in the fridge overnight before serving.

Variations and Substitutions

This classic German Chocolate Cake is perfect as is, but here are a few ways to customize it if you’d like to try something different:

Double Chocolate: Add chocolate chips to the cake batter for an extra burst of chocolate. This is especially good if you’re using a semi-sweet substitute for German chocolate.
Nut-Free: If you’re not a fan of pecans, you can omit them from the frosting or substitute them with chopped walnuts. For a nut-free option, add extra coconut instead.
Chocolate Ganache Drizzle: For a more decadent look, drizzle a chocolate ganache over the top of the cake. Melt ½ cup of heavy cream and ½ cup of chocolate together, then drizzle it over the top for a shiny finish.
Add Espresso: For a richer chocolate flavor, add 1-2 teaspoons of instant espresso powder to the cake batter. It enhances the chocolate flavor without making it taste like coffee.
Coconut Lover’s Version: Add an extra layer of coconut by sprinkling toasted coconut flakes on top of the frosting or between the layers.

Conclousion

This German Chocolate Cake is a dessert that never fails to impress. Its layers of chocolate cake and homemade coconut-pecan frosting make it a true classic, perfect for any special occasion. Serve it at your next gathering, and watch it become the star of the dessert table!