Go Back
German Chocolate Cake

The Ultimate German Chocolate Cake Recipe (With Coconut Pecan Frosting!

This classic German chocolate cake features three moist chocolate layers made with sweet baking chocolate and buttermilk, filled and topped with the signature coconut pecan frosting. A rich, decadent dessert that’s perfect for birthdays, holidays, and celebrations.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Total Time 35 minutes
Servings: 14 Slices
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake Layers:
  • 1 4oz package German's Sweet Chocolate (Baker's brand traditional)
  • 1/2 cup boiling water
  • 2 sticks 226g unsalted butter, room temperature
  • 2 cups 400g granulated sugar
  • 4 large egg yolks separated (save whites)
  • 1 teaspoon pure vanilla extract
  • 2 cups 240g all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 240ml buttermilk, room temperature
  • 4 large egg whites
Coconut Pecan Frosting:
  • 1 12oz can evaporated milk
  • 1 1/2 cups 300g granulated sugar
  • 1 1/2 sticks 170g unsalted butter
  • 4 large egg yolks lightly beaten
  • 1 1/2 teaspoons vanilla extract
  • 1 7oz package sweetened flaked coconut
  • 1/2 cup 65g chopped pecans, toasted

Equipment

  • 2 (8x3-inch) or 3 (9-inch) round cake pans
  • Mixing bowls
  • Stand mixer with paddle and whisk attachments
  • Rubber spatula
  • Wire cooling racks
  • Saucepan
  • Wooden spoon
  • Parchment paper
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line pans with parchment, dust with cocoa powder.
  2. Melt German chocolate in boiling water, stir smooth, cool.
  3. Cream butter and sugar until pale and fluffy, 3 minutes.
  4. Beat in egg yolks one at a time until ribbony. Mix in cooled chocolate and vanilla.
  5. Sift flour, baking soda, and salt. Alternate adding dry mixture with buttermilk, starting and ending with flour.
  6. Beat egg whites to stiff peaks. Fold gently into batter in three additions.
  7. Divide into pans, smooth tops, bake 30–35 minutes until toothpick shows moist crumbs.
  8. Cool 10 minutes in pans, invert onto racks, cool fully 2 hours.
  9. Make frosting: Combine evaporated milk, sugar, butter, yolks, and vanilla in saucepan. Cook over medium, stirring constantly 12 minutes until thickened.
  10. Remove from heat, stir in coconut and toasted pecans. Cool until spreadable.
  11. Assemble: Level layers. Spread frosting between layers and on top. Leave sides bare.

Notes

  • Substitute German’s chocolate with 3 oz semi-sweet + 1 tbsp sugar if unavailable.
  • Buttermilk substitute: 1 cup milk + 1 tbsp vinegar/lemon juice, rest 5 min.
    Nut-free: Omit pecans or replace with walnuts.
  • Vegan: Use flax eggs, vegan butter, coconut milk, aquafaba for whites.
  • Gluten-free: Replace flour with 1:1 gluten-free blend + xanthan gum.
  • Variations: Cupcakes (18–20 min bake), Bundt cake, Poke cake, Cookies.
  • Storage: Room temp 2 days, fridge 5 days, freezer 3 months.