Best German Chocolate Cake: Rich, Moist, and Packed with Flavor

Decadent. Rich. Irresistibly gooey. If you’re looking for a dessert that hits all the right notes, the Best German Chocolate Cake is here to satisfy your sweet tooth. This classic cake isn’t just chocolate—it’s a layered masterpiece with moist chocolate cake, filled and topped with a luscious coconut-pecan frosting that sets it apart from all the rest.

Contrary to its name, German Chocolate Cake isn’t from Germany at all. It’s named after Samuel German, an American who developed a type of dark baking chocolate for Baker’s Chocolate Company. The cake we all know and love came later, and it’s since become a beloved dessert around the world—especially in the United States.

Let’s walk through how to create the best version of this iconic cake, from the rich chocolate layers to that famous sweet and nutty filling.

Why You’ll Love This German Chocolate Cake

1. Moist Chocolate Layers

This cake isn’t just chocolatey—it’s perfectly moist and soft, with just the right amount of richness. Each bite melts in your mouth and pairs beautifully with the sweet filling.

2. The Coconut-Pecan Frosting

The true star of the show is the frosting—made with butter, brown sugar, egg yolks, coconut, and pecans. It’s thick, gooey, and full of texture, creating a contrast to the smooth cake layers.

3. Made from Scratch

This recipe is 100% homemade, but still easy to follow. You get full control over the ingredients, so no store-bought shortcuts or mystery preservatives—just pure dessert bliss.

4. Perfect for Special Occasions

Birthdays, holidays, dinner parties—this cake is a guaranteed showstopper. It’s elegant, decadent, and worth every bit of effort.

Ingredients for the Best German Chocolate Cake

For the Chocolate Cake Layers:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot coffee (or hot water)

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup brown sugar (light or dark)
• 3 large egg yolks
• ½ cup unsalted butter (1 stick)
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Garnishes:

• Extra chocolate shavings
• Whole pecans or toasted coconut
• Chocolate ganache drizzle

Step-by-Step Guide to Making German Chocolate Cake

Step 1: Make the Chocolate Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans and line the bottoms with parchment paper for easy release.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix the buttermilk, oil, eggs, and vanilla extract. Gradually combine the wet ingredients into the dry ingredients, then pour in the hot coffee and stir until the batter is smooth. Don’t worry—it’ll be thin, that’s normal!

Step 2: Bake the Cake

Pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 3: Make the Coconut-Pecan Frosting

In a medium saucepan over medium heat, whisk together the evaporated milk, brown sugar, egg yolks, and butter. Stir constantly for about 10–12 minutes, or until the mixture thickens and turns a caramel color. It should coat the back of a spoon.

Remove from heat and stir in the shredded coconut, pecans, vanilla, and a pinch of salt. Let the frosting cool for about 30 minutes—it will thicken more as it cools.

Step 4: Assemble the Cake

Once the cake layers and frosting are completely cool, it’s time to assemble! Place one cake layer on your serving plate, spread a thick layer of the coconut-pecan frosting on top. Add the next layer and repeat. If you have three layers, do the same between each. Finish by spreading the remaining frosting on the top layer.

Traditionally, German chocolate cake doesn’t have frosting on the sides, but you can absolutely go wild and frost the entire cake if you’d like.

Step 5: Decorate (Optional but Awesome)

Add toasted coconut, pecan halves, or a chocolate drizzle on top for an extra stunning finish. You can even pipe chocolate buttercream around the edges if you want to take things to the next level.

Step 6: Chill and Slice

Refrigerate the cake for about 30 minutes before slicing for cleaner cuts. Then slice, serve, and watch the compliments roll in!

Tips for Success

• Use room temperature ingredients: This helps your cake mix smoothly and bake evenly.
• Don’t skip the coffee: It deepens the chocolate flavor without making the cake taste like coffee.
• Make the frosting first: You can chill it while the cake bakes, saving you time.
• Cool completely before assembling: Warm cakes will melt the frosting and slide around—patience pays off!

Serving Suggestions

German chocolate cake is rich and indulgent, so a little goes a long way. Serve it with:

• A scoop of vanilla ice cream
• A dollop of whipped cream
• Fresh berries for a fruity contrast
• Hot coffee or espresso to balance the sweetness

It’s also a perfect birthday or celebration cake—just add candles and smiles.

this Recipe

Print

FAQs

1. Is German chocolate cake actually German?

Nope! The name comes from Samuel German, who developed a sweet baking chocolate for Baker’s Chocolate. The cake was later created using that chocolate and named in his honor—not after the country.

2. Can I make this cake ahead of time?

Yes! You can bake the cake layers a day ahead and store them, wrapped, at room temperature. The frosting can also be made a day early and kept in the fridge. Assemble when ready.

3. Can I use a different type of frosting?

Traditionally, German chocolate cake uses the coconut-pecan frosting, but you can add a chocolate buttercream to the sides for extra decadence. Some also use a ganache topping for added richness.

4. What kind of chocolate should I use?

Use unsweetened cocoa powder for the cake, and if you’d like, add melted German’s sweet chocolate or semi-sweet chocolate into the batter for an extra layer of flavor.

5. Can I freeze German chocolate cake?

Yes! Freeze individual slices or whole layers (unfrosted) wrapped in plastic and foil. Frosted cake can be frozen too—just make sure it’s in an airtight container. Thaw in the fridge overnight.

6. How do I store leftovers?

Store leftover cake in an airtight container in the fridge for up to 5 days. Bring it to room temperature before serving for the best texture.

7. Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour. Make sure other ingredients, like your cocoa and vanilla, are certified gluten-free.

8. What’s the difference between German chocolate cake and regular chocolate cake?

German chocolate cake is typically lighter in color, uses buttermilk, and is layered with the coconut-pecan frosting. Regular chocolate cake is often darker, richer, and uses different frostings like buttercream or ganache.

9. Can I make this as cupcakes?

Absolutely! Pour the batter into lined muffin tins, fill 2/3 full, and bake at 350°F (175°C) for 18–22 minutes. Top each cupcake with a spoonful of frosting.

10. Can I use canned coconut milk in the frosting?

For the traditional taste and texture, stick to evaporated milk. Coconut milk will change the flavor and thickness of the frosting. Save that for a tropical twist version!