If there’s one cake that always makes its way into the spotlight at family gatherings, it’s the German
Chocolate Cake. Now, don’t be fooled by the name—this cake isn’t actually from Germany! It’s named
after Samuel German, who created a sweet baking chocolate back in the 1800s. But let me tell you,
there’s something incredibly special about its combination of rich chocolate layers and that luscious,
caramel-coconut-pecan frosting.
I remember the first time I baked this for my dad’s birthday. The whole house filled with the sweet, nutty
aroma of toasted coconut and pecans while the chocolate cake rose in the oven. It was magical, and
from that day forward, this became tve “celebration cake” in twr house. The best part? It tastes even
better than it smells.
What Makes a German Chocolate Cake So Special?
Its all about that frosting! While the chocolate cake layers are light, tender, and flavorful. the star of the
show is the coconut-pecan filling. It’s gooey, nutty, sweet, and has this fantastic chew from the coconut_
And when you layer it with that moist chocolate cake… its pure heaven
o
Lets bake this classic from scratch_ Don’t worry—it’s not as comphcated as it might seem, and the
reward is oh-so-worth-it!
Ingredients
For the Chocolate Cake Layers
2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup cocoa pov,’der (use Dutch-processed for extra depth, but natural works too)
O
2 teaspoons baking s«ia
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup buttermilk make your own: 1 tablespoon lemon juice or vinegar + milk to make 1 cup)
• 1/2 cup neutral (Ike grapeseed or melted coconut oil for a subtle coconut hint)
• 1 teaspoon vanilla extract
1/2 teaspoIY1 almond extract (optional, but it adds a surprising depth)
• 1 cup hot coffee (yes, coffee—no one vill kno•vv, but thefll taste the difference!)
For the Coconut-Pecan Filling (Frosting)
• 1 cup evaporated mi0(
• 1 cup fight brown sugar, lightly packed (it adds a caramel note)
• 3 egg yolks, beaten
• 1/2 cup unsalted butter, cut into chunks
• 1-112 cups sweetened shredded coconut (the key is to lightly toast it first)
• 1 cup pecans. chopped and lighty toasted
• 1-112 teaspoons vanilla extract
A ‘inch of sea salt flakes (not traditional, but so good!)
Directions
Step 1: Chocolate Cake Magic
1_ Preheat and Prep Set your oven to 350T (175’C). Grease and line the bottoms of three Binch
round cake pans (or use buo 9-inch pans if thats what you have).
o
2 Mix the Dry Ingredients In a large mixing bowl, whisk together the sugar, flour, cocoa powder,
baking baking and salt until well combined.
3. Whisk the Wet Stuff In another bowl, whisk together the eggs, butterrWlk, oil, vanilla. and almond
extract until smooth. Now, here’s a litte secret: the almond extract adds this beautiful background
flavor that enhances the chocolate. Try it once, and you may never skip it again.
4. Combine & Coffee: Pour the wet mixture into the dry ingredients, stirring just until combined. Add
the hot coffee, and mix until the batter is smooth. Dont worry if the batter seems thin—that’s what
makes this cake super moist.
5. Bake: Divide the batter evenly among your cake pans. Bake for 25-30 nü’iLJtes fcr 8-inch pans or
about 35 minutes for 9-inch pans, until a toothpick inserted in the center comes out clean. Let the
cakes cool in their pans for 10 minutes before turning them out onto a vare rack to cool completely.
Step 2: Coconut-Pecan Goodness
1_ Toast the Coconut & Pecans: Trust me, this makes a world of difference. Spread the coconut and
pecans on separate baking sheets and bake at 325T (160zc) for 5-7 minutes, just until golden and
aromatic_ Keep an eye on them—they can go frun toasty to burnt in a flash!
2 Make the Filling: In a medium saucepan, whisk together the evaporated rWlk, brown sugar, and egg
yo*s until smooth. Add the butter, and cook over medium heat, strring constantly. You’ll know its
ready vålen the mixture thickens and looks like a silky custard—about 10-12 nnutes_
3. Mix ltAll Up: Remove frorn heat and stir in the toasted ctxonut, pecans, vanilla extract, and a pinch
of sea salt. That touch of salt will elevate all the flavcrs and balance the sweetness beautifully. Let
the filling cool to room temperature before using. It vhll thicken more as it cools.
Step 3: Assemble and Admire
1. Layer Up: Place one of your cooled chocolate cake layers on a serving plate or cake stand. Spread
a generous portion of the coconut-pecan filling on top, pushing it gently to the edges
2 Repeat and Finish: Repeat with the second cake layer and more filling, then top with the final layer.
Use the remaining filing to cover the top of the cake (leave the sides bare for that classic look). Feel
free to sprinkle a few extra toasted pecans or coconut flakes on top for a bit of flair.
3 Let It Set and Enjoy: This cake is best after it sits for about an hour—just enough time for the filling
to firm up and the flavors to meld. But if you can wait, its even better the next day.
A Few Tips & Tricks
Extra Chocolate Flavor: Want even more chocolate? Add a handful of mini chocolate chips to the
batter just before baking_ They’ll melt into pockets of chocolate bliss.
Add a Ganache Drip: For an extra decadent touch, make a simple chocolate ganache by heating 1/2
cup heavy cream unil stearring, then pouring it over 1/2 cup chopped dark chocolate. Let it sit for a
minute, then stir until smooth. Drizzle over the top of the cake for a beautiful finish.
Use a Different Nut Pecans are classic, but walnuts or even hazelnuts would be incredible, too.
Serving and Storing
This cake is best served at room temperature, so the frosting is nice and soft. Store any leftovers
covered at room temperature for a day or two, or in the fridge for up to a week (Though, I must say, it
rarely lasts that long in our house!)
There you have it—the classic German Chocolate Cake that’ll make any occasion special. Every bite is
a perfect blend of rich chocolate and that iconic, chewy, caramelized coconut-pecan topping. I hope this
cake becomes as nuch of a favorite for you as it is for us! Happy baking!