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This is not just any German Chocolate Cake—this is the real deal. A rich, ultra-moist chocolate cake layered with the most incredible coconut-pecan topping. Sweet, buttery, nutty, and ridiculously delicious. Every bite is pure indulgence. I’ve been making this cake for years, and trust me—this is the only recipe you’ll ever need. Whether you’re baking for a birthday, a celebration, or just because, this cake will steal the show.
German Chocolate Cake is all about balance. The cake should be moist, deeply chocolaty, and sturdy enough to hold that thick coconut-pecan frosting. Get these steps right, and your cake will be absolute perfection.
Before You Start
- Use hot coffee in the batter – This isn’t about making the cake taste like coffee (it won’t!). It blooms the cocoa, enhancing the chocolate flavor and keeping the cake moist and tender.
- Sift the dry ingredients – Cocoa powder can clump, and no one wants dry pockets of flour. A quick sift ensures a smooth, even batter.
- Room temp ingredients = better texture – Cold eggs or buttermilk won’t mix properly. Let them sit out for 30 minutes before you start.
- Don’t overmix the batter! Overworking the batter develops too much gluten, making the cake dense instead of light and tender. Once the flour is in, mix until just combined—no more!
- The frosting needs time to cool – Coconut-pecan topping thickens as it sits. Make it before assembling the cake so it’s the right consistency when you need it.
- Chill before slicing! – This cake is ultra-moist, and chilling it for an hour before cutting makes slicing clean and perfect.
Ingredients You’ll Need
- Flour – I use regular all-purpose flour in my cake. You can use cake flour, which is a low protein flower milled into a fine consistency. Either will work. The cake flour will make the cake a bit more airy and delicate.
- Cocoa Powder – Use good-quality unsweetened cocoa for deep, rich chocolate flavor.
- Baking Soda & Baking Powder – The combination gives the best rise—light but sturdy enough for layering.
- Salt – Enhances every flavor! A little salt in desserts is a game-changer.
- Sugar – I use granulated white sugar because not only does it add sweetness to the cake but it keeps our cake soft and moist.
- Buttermilk – Adds moisture and tenderness. No buttermilk? Use whole milk + 1 tablespoon vinegar.
- Vegetable Oil – Keeps the cake soft and moist (better than butter for chocolate cakes, because butter solidifies at room temperature!).
- Eggs – The structure builders! They help the cake rise and hold together.
- Vanilla Extract – Because everything tastes better with vanilla, it really does enhance the flavor of all the other ingredients.
- Hot Coffee – The coffee enhances the flavor of the chocolate because chocolate and coffee share the same flavor profile and it gives it a nice, rich, chocolatey flavor.
- Evaporated Milk – Gives the frosting a creamy texture without being too heavy.
- Egg Yolks – The secret to thickening the frosting into that signature gooey texture.
- Butter – A must for richness of the topping. Use unsalted so you control the flavor.
- Shredded Coconut & Pecans – The star of the show! Sweet coconut + crunchy pecans = the ultimate texture.
Start by preheating your oven to 350°F (175°C) and prepping your cake pans. This cake is moist and delicate, so you don’t want any sticking—grease three 8-inch round cake pans, line the bottoms with parchment paper, then give them another light spray.
Now, let’s talk batter. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. This ensures everything is evenly distributed, so you don’t end up with pockets of unmixed ingredients. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Room temperature ingredients mix better, so don’t rush this step. Slowly pour the wet ingredients into the dry, mixing until just combined—no need to overwork it, we’re making cake, not bread!
Now comes the secret weapon: hot coffee. Pour it in slowly while mixing on low speed. The batter will look thin, almost watery—but trust me, this is exactly what you want. The coffee works magic here, blooming the cocoa powder for a deeper chocolate flavor while keeping the cake incredibly moist. Once the batter is smooth, divide it evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto a wire rack to cool completely.
This isn’t your typical buttercream; it’s a thick, gooey, caramel-like topping loaded with shredded coconut and crunchy pecans. Start by whisking together butter, evaporated milk, vanilla extract, sugar, and egg yolks in a heavy-bottomed saucepan over medium heat. Stir constantly—this mixture thickens as it cooks, and you don’t want scrambled eggs in your frosting. The key is patience. After 10-12 minutes, the mixture will darken slightly and become rich and glossy. That’s when you know it’s ready.
Remove the pan from the heat and stir in the shredded coconut and chopped pecans. It’ll look a little loose at first, but don’t worry—this frosting thickens as it cools. Let it sit at room temperature until it’s cool enough to spread. If you’re in a hurry, pop it in the fridge for a few minutes, but don’t let it get too firm. This frosting should be thick, but still spreadable.
Before you start stacking, check your cake layers. If they’ve domed a bit in the oven, use a serrated knife to trim the tops so they’re flat. A level cake makes for a stable stack, and more importantly, even layers of frosting in every bite.
Place the first cake layer on a serving plate and spread ⅓ of the frosting evenly over the top. Repeat with the second layer and another ⅓ of the frosting. Now, place the final cake layer on top and spread the remaining frosting across the top—don’t worry about the sides. Traditional German Chocolate Cake doesn’t get frosted on the edges, letting those gorgeous layers peek through.
Now, the hard part: waiting. Refrigerate the cake for at least an hour before slicing. This allows the frosting to fully set, making for clean, picture-perfect slices. Once it’s chilled, grab a knife, serve up a slice, and enjoy the absolute chocolate-coconut-pecan heaven that is homemade German Chocolate Cake.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely, and in fact, it’s even better the next day! The cake stays moist and flavorful, and the frosting thickens beautifully as it sits. If you’re making it ahead, store it covered in the fridge for up to 3 days. Just bring it to room temperature before serving for the best texture.
Do I really need to use hot coffee in the batter?
Yes! And trust me, you won’t taste the coffee. Its job is to bloom the cocoa powder, giving the chocolate flavor more depth and intensity. If you’re not a coffee drinker, you can swap it for hot water—but if you want that rich, bakery-style chocolate cake, stick with coffee.
Can I use Dutch-process cocoa instead of regular cocoa powder?
Not for this recipe. Dutch-process cocoa is more alkaline and won’t react properly with the baking soda, meaning you won’t get the same rise or texture. Stick to natural unsweetened cocoa powder for the best results.
Why is my cake dry?
If your cake turned out dry, chances are one of two things happened: overbaking or overmeasuring flour. First, make sure you’re testing for doneness early—every oven runs differently. A toothpick should come out with a few moist crumbs, not bone dry. Second, always fluff your flour with a spoon, then scoop it into your measuring cup and level it off. Packing it in directly from the bag can mean way too much flour, which leads to dry cake.
How do I get perfectly even cake layers?
The easiest way is to use a kitchen scale to weigh the batter into the pans evenly. If you don’t have a scale, use a measuring cup and do your best to distribute it evenly. And if your layers dome up a little? No problem—just trim them flat with a serrated knife before assembling.
Can I make this as a two-layer cake instead of three?
Yes! Just divide the batter between two 9-inch cake pans instead. The layers will be a little thicker, so add 5-10 minutes to the baking time and test with a toothpick to make sure it’s done.
What if my frosting is too runny?
This usually happens if the mixture didn’t cook long enough. The frosting thickens as it cooks and sets more as it cools. If it’s too thin, return it to the stove and cook for another couple of minutes until it thickens. If it’s still too loose after cooling, a little extra shredded coconut can help absorb excess moisture.
Can I freeze German Chocolate Cake?
Yes, but freeze the cake without the frosting for best results. Once the cake layers are completely cooled, wrap them tightly in plastic wrap and freeze for up to 2 months. When ready to assemble, let the layers thaw at room temperature before adding the frosting.
Make This Cake Today!
Rich, moist chocolate cake. Gooey, buttery coconut-pecan frosting. This German Chocolate Cake is the kind of dessert people talk about for weeks. Whether for a special occasion or just a treat-yourself moment, it’s worth every bite.
Make it, slice it, love it. Then tell me how fast it disappeared!
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German Chocolate Cake
This German Chocolate Cake is the ultimate homemade classic—rich, ultra-moist chocolate cake layered with the most incredible coconut-pecan frosting. The secret? Hot coffee blooms the cocoa for deep, intense chocolate flavor, while buttermilk and oil keep the cake unbelievably soft. And that frosting? Thick, buttery, loaded with coconut and crunchy pecans—just like it should be!
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Cake Batter
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Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
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In the bowl of your mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, whisk together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until incorporated. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined and smooth, about 2 minutes. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.
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Transfer the pans to the oven and bake for 35 to 40 minutes, or until baked through. Your cake is done when a toothpick inserted in the middle of the cake comes out clean.
Coconut-Pecan Topping
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In a medium heavy saucepan combine and whisk the butter, evaporated milk, vanilla, sugar, and egg yolks. Cook on medium heat and bring to a boil, stirring constantly so mixture does not burn. You’ll notice the mixture thicken as it comes to a boil. Remove from heat and stir in coconut and pecans. Cool to room temperature.
Assemble The Cake
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Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. To assemble the cake, place one cake on a serving platter and spread about 1/3 of the frosting evenly. Repeat with the 2nd cake layer and frosting, then place the last cake and spread the rest of the topping.
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Refrigerate the cake for about an hour before slicing into it and serving.
Notes
- Always use room temperature ingredients when baking cakes.
- Use hot coffee for deeper chocolate flavor. It won’t make the cake taste like coffee—it just intensifies the chocolate. No coffee? Use hot water instead.
- Weigh your batter for even layers. If you want bakery-perfect layers, use a kitchen scale to divide the batter equally between the pans.
- Frosting too runny? It thickens as it cools, but if it’s still loose, return it to the stove and cook for a couple more minutes.
- Want a two-layer cake? Use two 9-inch pans instead of three 8-inch pans. Increase the baking time by 5-10 minutes and test with a toothpick.
- Make ahead-friendly! This cake tastes even better the next day. Store in the fridge and let it come to room temp before serving.
- Freezing: Cake layers can be frozen (without frosting) for up to 2 months. Wrap tightly in plastic wrap and thaw before assembling.
Nutrition Information
Serving: 1servingCalories: 667kcal (33%)Carbohydrates: 85g (28%)Protein: 10g (20%)Fat: 35g (54%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 133mg (44%)Sodium: 499mg (22%)Potassium: 419mg (12%)Fiber: 6g (25%)Sugar: 62g (69%)Vitamin A: 591IU (12%)Vitamin C: 1mg (1%)Calcium: 151mg (15%)Iron: 3mg (17%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
