Tender and moist, this German Chocolate Cake features two chocolate cakes layered with a toasted coconut pecan frosting and chocolate buttercream. It’s a rich, decadent, showstopper of a dessert, I find perfect for special occasions.

Easy German Chocolate Cake Recipe

My German Chocolate Cake recipe is absolutely amazing. I turn a classic chocolate cake recipe into a rich, decadent dessert that guests talk about for days.

German chocolate did not originate in Germany, but rather the name comes from Sam German, who created the sweet baking chocolate for a company in Boston. It’s made with melted chocolate in the batter, whereas many chocolate cakes are made with cocoa powder. The other key to a good German chocolate cake is the German chocolate cake frosting, which is made with toasted pecans and coconut. It’s layered between the two cakes, as well as spread on top.

This cake is extremely moist and tender but still stands up to both of the yummy frostings. There’s a decent amount of steps involved and the cake and pecan frosting must cool before making the buttercream or assembling the cake, but it is not difficult at all. I tend to make the cake and pecan frosting in the morning, then come back to assemble it in the afternoon.

Helpful Tips

• If the buttercream is too thick. Add in the 3rd tablespoon of milk and whip it to incorporate. I always start with 2 tablespoons, then add more as needed, as sometimes it’s not necessary.
• Use German chocolate in the buttercream. For a delicious twist, use melted German chocolate in the chocolate buttercream instead of semisweet.
• Toast the pecans and coconut. I toast the pecans and coconut because they add a huge dimension of flavor. I suggest doing this step if you have time. If not, you can use sweetened coconut flakes out of the bag along with chopped pecans.
• Two frostings. The chocolate buttercream is optional, but it adds a delicious, polished finish. If you skip it, increase the coconut–pecan frosting to about 1½ times the recipe. Use half of it between the layers and the rest on top. The cake will have a more ‘naked’ look.

How to Make German Chocolate Cake Step by Step

Gather the ingredients: Preheat the oven to 375°F. Lightly spray two 9-inch cake pans with nonstick spray, place parchment paper in the bottom of the pans, and spray with nonstick spray. Set aside.

Combine the dry ingredients: In a large bowl, whisk 1¾ cups flour, 1¾ tsp baking powder, 1½ tsp salt, and 1¼ tsp baking soda. Set aside.

Cream the butter and sugar: In a medium-sized bowl, whisk 1½ cups white sugar, ½ cup brown sugar, ½ cup oil, 2 eggs, 1 cup buttermilk, and 1 tbsp vanilla until smooth.

Whisk in 4 oz. of melted chocolate until combined.

Combine the wet and dry mixtures: Pour the wet mixture into the dry and whisk together until there are no lumps. Pour 1 cup boiling water and whisk again until smooth.

Transfer to the pans: Evenly distribute the cake batter between the two prepared cake pans. Bake for 23-28 minutes or until a toothpick inserted into the center comes out clean.

Cool: Let the cakes cool completely in the pans on a wire rack.

Make the pecan coconut frosting: Place ¾ cup brown sugar, ¼ cup granulated sugar, ½ cup butter, 3 egg yolks, and ¾ cup evaporated milk in a small pot. Whisk until combined; a few chunks of butter are okay.

Place over medium heat and cook, whisking constantly until it comes to a low boil. Continue to whisk until the mixture starts to thicken. This usually takes me about 1 minute. Take the pot off the heat and add 1 tbsp vanilla, 1¼ cups toasted coconut, and 1¼ cups toasted pecans. Stir it all together until well combined. Let the mixture cool to room temperature.

Make the chocolate buttercream: In the body of a stand mixer, using the paddle attachment, cream 1 cup butter and 1 cup melted chocolate together until smooth.

Add 4⅓ cups powdered sugar, a little at a time, until fully mixed in. Add 1 tbsp vanilla and 2 tbsp milk. Stir until combined. With the mixer on medium-high speed, whip for 3 minutes until light and fluffy. If the frosting seems too thick, add the extra 1 tbsp milk.

Trim the cakes: Take the cooled cakes out of the pans and trim off the tops, if they are uneven. Place one of the cakes, bottom side down, onto your serving platter.

Frost the cakes: First, frost with a thin layer of chocolate buttercream on top of the cake. Spread half of the coconut pecan frosting on top and smooth it out, leaving a half-inch border from the edge.

Add the other cake, top side down. Spread a thin layer of chocolate frosting on top and on the sides of the cake.

Spread 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 and serve: Garnish with pecans halves if desired. Serve immediately.

How to Store

This layered German chocolate cake is best enjoyed at room temperature, but I find it easier to slice if it is chilled. So before serving, I like to chill it in the fridge, then slice it, then allow it to come back to room temperature.

Leftover German chocolate cake will stay fresh at room temperature for up to 2 days or in the fridge for up to a week. In either case, you’ll want to keep it in an airtight covered container.

You can also freeze this chocolate cake for up to 3 months. Wrap it tightly in plastic wrap and also foil to prevent freezer burn. Thaw on the counter or overnight in the fridge.

What to Serve With German Chocolate Cake

This cake is super decadent so it pairs well with a nice and refreshing fresh fruit salad, or mini melon fruit kabobs to offset the richness. It also tastes great with a steaming hot Irish coffee.

More Chocolate Cake Recipes

• Chocolate Pound Cake
• Chocolate Mayonnaise Cake
• Kahlua Coffee Chocolate Poke Cake
• Chocolate Icebox Cake
• Chocolate Mocha Cheesecake