German Chocolate Layer Cake

This is the ultimate, homemade, from-scratch, melt-in-your-mouth, nutty, coconut-y, chocolatey, and Best German Chocolate Cake you will ever taste.

Layers of German Chocolate cake with the sweet and crunchy coconut pecan frosting, and topped with a creamy chocolate buttercream frosting make a stunning, showstopping cake that is perfect for a special occasion like a birthday, Mother’s Day, Thanksgiving, or Christmas.

While it may look intimidating, if you just take it one step at a time, you too can make this beautiful homemade German Chocolate Cake from scratch. It will be easier than you think, and the taste will be well worth the effort.

This spectacular German Chocolate Layer Cake is certain to become one of your favorite Dessert Recipes and certainly one of the most popular Cake Recipes.

What Is German Chocolate Cake?

German Chocolate Cake is different than a typical chocolate cake that uses German Chocolate instead of regular milk chocolate.

Traditionally, the old-fashioned German Chocolate Cake is frosted with a Coconut Pecan Frosting instead of a typical buttercream frosting.

However, read on to find out how this particular German Chocolate is unique and not typical, and why we think it is the best German Chocolate Cake!

Why You’ll Love This German Chocolate Cake

• Rich German Chocolate Flavor. Layers of rich, luscious German Chocolate Cake makes a chocolate lover’s heart go pitter-pat.
• Pecan Coconut Icing. A sweet, nutty crunchy pecan coconut icing tops each layer of cake, adding that extra over-the-top feature that makes German Chocolate Cake so special.
• Chocolate Buttercream. Many German Chocolate Cakes stop at the cake and the pecan-coconut icing, but oh no, not this one. This one has a bonus feature because it also is covered in a sweet and creamy Chocolate Buttercream Frosting that provides a nice creamy contrast to the crunchy pecan coconut icing.

Why This Recipe Works

• Step By Step Photos. In addition, to the step-by-step instructions, I’ve included step-by-step photos to help guide you through each step to make it easier to get the recipe right the first time and avoid any unwanted mishaps.
• Tried and True Recipe. This is a recipe that has been made many times by many people over the generations. It has been tested by me and several family and friends over the years. So you can trust that the recipe works.
• Recipe Tips. I’ve also added some helpful tips to help you make the recipe the best it can be and make it easy on you.

What You’ll Need To Make German Chocolate Cake

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

• Cake Pans – Set of 2 9″ cake pans
• Mixing Bowl Set
• Mixing Bowls – includes a small bowl, medium bowl, and large bowls.
• Hand Mixer
• Stand Mixer
• Measuring Cups
• Measuring Spoons

Ingredients And Substitutions

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

For The Cake:

• Flour. I use all-purpose flour and it works well.
• Baking powder. Be sure to check the date on your baking powder to ensure that it is fresh and has not expired. If it has gone bad, then the cake won’t rise.
• Sea salt
• Baking Soda. Similar to the baking powder, be sure and check the date on the baking soda. You’ll need fresh baking soda for a successful cake.
• Sugar. You’ll need granulated sugar.
• Brown Sugar. I used this light brown sugar. However, you could use dark brown sugar.
• Vegetable oil. I get the best results with vegetable oil.
• Eggs. You’ll need 2 large eggs.
• Buttermilk. If you don’t have buttermilk, you can make sour milk by adding one tablespoon of lemon juice or vinegar to regular milk, and let it sit for at least 5 minutes. Then you can use that instead of buttermilk.
• Vanilla. I highly recommend using pure Vanilla. However, if that is not possible, then use imitation vanilla, but reduce the amount by half because it is often twice as strong as regular vanilla.
• German Baking Chocolate. I highly recommend using German Baking Chocolate in this recipe because that is what gives German Chocolate Cake its unique flavor. However, if you can’t find it, then you can substitute semi-sweet chocolate or dark chocolate.
• Boiling Water

For the Coconut Pecan Frosting:

• Brown Sugar.
• Granulated Sugar.
• Unsalted Butter.
• Egg Yolks.
• Evaporated Milk.
• Vanilla.
• Sweetened Coconut Flakes
• Chopped Pecans.

For the Chocolate Buttercream Frosting:

• Unsalted Butter. I highly recommend using unsalted butter so you can better control the amount of salt in the recipe. Otherwise, the cake could be too salty.
• Chocolate Chips. I used semi-sweet chocolate chips. However, you could use milk chocolate chips as well.
• Powdered Sugar.
• Vanilla.
• Whole Milk. I do recommend whole milk for the best results for this frosting.
• Pecan Halfs (Optional for garnish)

How To Make German Chocolate Layer Cake

Make The Cake

1. In a large bowl stir together the flour, baking powder, salt, and baking soda. Set aside.
2. In a medium-sized bowl, add the sugar, brown sugar, oil, eggs, buttermilk, and vanilla.
3. Whisk together until smooth.
4. Add in the melted chocolate.
5. Whisk in the melted chocolate until combined.
6. Pour the wet mixture into the bowl with the dry ingredients and whisk together until there are no lumps.

1. Pour in the boiling water.
2. Whisk to combine.
3. Evenly distribute the batter between the two cake pans.
4. Bake for 23-28 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan completely on a wire rack.

Make The German Chocolate Cake Coconut Pecan Frosting

1. While the cakes are cooling, make the pecan coconut frosting. Place the brown sugar, sugar, butter, egg yolks, and evaporated milk in a medium saucepan.
2. Whisk until combined, there will be chunks of butter, that’s okay. Place over medium heat and cook, whisking constantly until it comes to a low boil. Continue to whisk until it starts to thicken, about 1 minute.
3. Take off the heat and add the vanilla.
4. Then add toasted coconut.
5. Then add the toasted pecans and stir until combined.
6. Allow the mixture to cool to room temperature.

Make The Chocolate Buttercream

1. Once the cakes and pecan coconut frosting are cooled, make the chocolate buttercream.
2. In the body of a stand mixer with the paddle attachment cream the butter and the melted chocolate together until smooth.
3. Add the powdered sugar in a little at a time until fully mixed in.
4. Add the vanilla and 2 tablespoons of milk. Stir it in until combined.
5. Place the mixer on to medium-high speed and whip for 3 minutes until light and fluffy.
6. If the frosting seems too thick, add the extra 1 tablespoon of milk.

Assemble, Frost And Decorate The German Chocolate Cake

1. Take the cool cakes out of the pan and trim off the top if it is uneven. Place one of the cakes bottom-side down onto your serving platter.
2. Frost with a thin layer of chocolate buttercream on top of the cake. Add half of the coconut pecan frosting on top and smooth it out almost to the edge, leaving a half-inch border.
3. Add the other cake, top side down on top.
4. Add a thin layer of chocolate frosting on top and on the sides of the cake.
5. Add the remaining coconut pecan frosting on top of the cake, leaving a ½ inch border.
6. Pipe the remaining chocolate frosting around the top edge of the cake, I used a 1M star tip. Garnish with pecans halves if desired, and serve immediately.

Recipe Tips

• Toasted Pecans and Coconut. I like to toast the pecans and coconut because it adds that earthy, unique roasted flavor to the coconut pecan frosting. I highly recommend taking this extra step if you have time. If not, you can just use sweetened coconut flakes out of the bag along with chopped pecans.
  • How To Toast Pecans. To toast pecans, preheat the oven to 350°F. Place the pecans in a single layer on a sheet tray, and place them into the oven. Bake, turning every 2 minutes until they become aromatic, 5-8 minutes. Take them out and immediately place the pecans on a room temperature plate, they will continue to toast until they become room temperature.
  • How To Toast Coconut. To toast the coconut, preheat the oven to 350°F. Place the coconut in a single layer on a sheet tray, and place them into the oven. Bake, turning every 2 minutes until they start to brown, 5-8 minutes. Take the tray out and immediately and pour the coconut onto a cool room temperature plate, they will continue to toast until they become room temperature. I always pull my coconut a shade or two before what I want because it does keep getting more brown as it cools.
• Chocolate Buttercream.
  • The chocolate buttercream is completely optional but adds a fun touch to the cake.
  • For a fun twist, use melted German chocolate into the chocolate buttercream instead of semi-sweet.
  • If you don’t want to make the buttercream frosting, then I recommend increasing the amount of the coconut pecan frosting recipe by 50%.
  • This means that you can increase the number of servings for the recipe from 12 servings to 18 servings in order to get the correct amount of each of the ingredients for the frosting.
  • Still, add ½ of the coconut pecan frosting between the layers and then on top. It will end up being more of a “naked” cake.
• Chill First. This is best enjoyed at room temperature but I find it is easier to slice if it is chilled. So, I like to chill, then slice, then allow it to come back to room temp.
• Boiling Water. To measure out boiling water. I always put more water than what I will need into a small saucepot, then I measure it once it comes to a boil, then pour it into the batter. Be careful though as it is extremely hot.

FAQs

More Cake Recipes

• Chocolate Cherry Bundt Cake
• Best Homemade Carrot Cake
• Butterfinger German Chocolate Cupcakes
• Moist Chocolate Layer Cake
• Zebra Layer Cake with Cookies and Cream Frosting

If you like this recipe or make this recipe, be sure to leave a comment, rate the recipe, and follow us on:

Facebook | Twitter | Pinterest | BlogLovin | Instagram

Recipe

Print Pin Save Saved!

5 from 3 votes

German Chocolate Cake Recipe

Layers of German Chocolate Cake with the sweet and crunchy coconut pecan frosting, and topped with a creamy chocolate frosting make a stunning, showstopping cake that is perfect for a special occasion like a birthday, Mother's Day, Thanksgiving, or Christmas.

Course Dessert

Cuisine American

Keyword Chocolate Buttercream Frosting, Coconut Pecan Frosting, German Chocolate Cake, German Chocolate Frosting, German Chocolate Layer Cake

Prep Time 30 minutes minutes

Cook Time 38 minutes minutes

Total Time 1 hour hour 8 minutes minutes

Servings 16

Calories 607kcal

Author Michele @ Flavor Mosaic

Ingredients

For the cake:

• 1-3/4 cups all-purpose flour
• 1-3/4 teaspoons baking powder
• 1-1/2 teaspoons fine sea salt
• 1-1/4 teaspoons baking soda
• 1-1/2 cups granulated sugar
• 1/2 cup light brown sugar (packed)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 4 ounces German baking chocolate (chopped and melted)
• 1 cup boiling water

For the Pecan coconut frosting:

• 3/4 cup light brown sugar (packed)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter
• 3 large egg yolks
• 3/4 cup evaporated milk
• 1 tablespoon vanilla
• 1-1/4 cups sweetened coconut flakes (see note below re: toasting)
• 1-1/4 cups chopped pecans (see note below re: toasting)

For the chocolate frosting:

• 1 cup unsalted butter softened
• 1 cup semi-sweet chocolate chips melted and cooled
• 4-1/3 cups powdered sugar
• 1 tablespoon vanilla
• 2-3 tablespoons whole milk
• Pecan halves for garnish, optional

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 375°F. Lightly spray 2 9-inch cake pans with baking spray. Place parchment paper in the bottom of the pan. Spray the top of the paper with baking spray. Set aside.
• In a large bowl stir together the flour, baking powder, salt, and baking soda. Set aside.
• In a medium-sized bowl, whisk together the sugar, brown sugar, oil, eggs, buttermilk, and vanilla until smooth. Whisk in the melted chocolate until combined.
• Pour the wet mixture into the dry and whisk together until there are no lumps. Pour in the boiling water and whisk to combine.
• Evenly distribute the batter between the two cake pans. Bake for 23-28 minutes until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pan completely on a wire rack.
• While the cakes are cooling, make the pecan coconut frosting. Place the brown sugar, sugar, butter, egg yolks, and evaporated milk.
• Whisk until combined, there will be chunks of butter, that’s okay. Place over medium heat and cook, whisking constantly until it comes to a low boil. Continue to whisk until it starts to thicken, about 1 minute.
• Take off the heat and add the vanilla, toasted coconut, and toasted pecans and stir it in until combined. Allow the mixture to cool to room temperature.
• Once the cakes and pecan coconut frosting are cooled, make the chocolate buttercream. In the body of a stand mixer with the paddle attachment cream the butter and the melted chocolate together until smooth. Add the powdered sugar in a little at a time until fully mixed in.
• Add the vanilla and 2 tablespoons of milk. Stir it in until combined. Place the mixer on to medium-high speed and whip for 3 minutes until light and fluffy. If the frosting seems too thick, add the extra 1 tablespoon of milk.
• Take the cool cakes out of the pan and trim off the top if it is uneven. Place one of the cakes bottom side down onto your serving platter.
• Frost with a thin layer of chocolate buttercream on top of the cake. Add half of the coconut pecan frosting on top and smooth it out almost to the edge, leaving a half-inch border.
• Add the other cake, top side down on top. Add a thin layer of chocolate frosting on top and on the sides of the cake.
• Add the remaining coconut pecan frosting on top of the cake, leaving a ½ inch border.
• Pipe the remaining chocolate frosting around the top edge of the cake, I used a 1M star tip. Garnish with pecans halves if desired, serve immediately.

Video

Notes

Recipe Tips

• Toasted Pecans and Coconut. I like to toast the pecans and coconut because it adds that earthy, unique roasted flavor to the coconut pecan frosting. I highly recommend taking this extra step if you have time. If not, you can just use sweetened coconut flakes out of the bag along with chopped pecans.
  • How To Toast Pecans. To toast pecans, preheat the oven to 350°F. Place the pecans in a single layer on a sheet tray, and place them into the oven. Bake, turning every 2 minutes until they become aromatic, 5-8 minutes. Take them out and immediately place the pecans on a room temperature plate, they will continue to toast until they become room temperature.
  • How To Toast Coconut. To toast the coconut, preheat the oven to 350°F. Place the coconut in a single layer on a sheet tray, and place them into the oven. Bake, turning every 2 minutes until they start to brown, 5-8 minutes. Take the tray out and immediately and pour the coconut onto a cool room temperature plate, they will continue to toast until they become room temperature. I always pull my coconut a shade or two before what I want because it does keep getting more brown as it cools.
• Chocolate Buttercream.
  • The chocolate buttercream is completely optional but adds a fun touch to the cake.
  • For a fun twist, use melted German chocolate into the chocolate buttercream instead of semi-sweet.
  • If you don’t want to make the buttercream frosting, then I recommend increasing the amount of the coconut pecan frosting recipe by 50%.
  • This means that you can increase the number of servings for the recipe from 12 servings to 18 servings in order to get the correct amount of each of the ingredients for the frosting.
  • Still, add ½ of the coconut pecan frosting between the layers and then on top. It will end up being more of a “naked” cake.
• Chill First. This is best enjoyed at room temperature but I find it is easier to slice if it is chilled. So, I like to chill, then slice, then allow it to come back to room temp.
• Boiling Water. To measure out boiling water. I always put more water than what I will need into a small saucepot, then I measure it once it comes to a boil, then pour it into the batter. Be careful though as it is extremely hot.
• Refrigerate. This cake will keep at room temperature for up to 2 days. However, it can be stored in an airtight container in the refrigerator for up to 7 days.
• Freeze. This cake will keep at room temperature for up to 2 days. However, it can be stored in an airtight container in the refrigerator for up to 7 days.

 

Nutrition

Calories: 607kcal | Carbohydrates: 83g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 358mg | Potassium: 239mg | Fiber: 2g | Sugar: 68g | Vitamin A: 677IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg