German Chocolate Cake Recipe

Chocolate cake, cocoa, buttermilk, pecans, coconut, and rich buttercream — this German Chocolate Cake Recipe brings sweet comfort and nostalgia together.

this Recipe

Let me take you back for a second.

I remember the first time I really noticed German Chocolate Cake. Not just saw it at a party and passed it over for something flashier. Nope. This was when I actually sat down, fork in hand, and dove in. It was my grandma’s doing (isn’t it always?). She brought it to our annual summer BBQ, and, honestly? I almost ignored it again. Coconut? Pecans? It felt… old school.

But I’m so glad I didn’t. One bite and I was sold. Moist, rich chocolate layers? Check. Dreamy coconut-pecan frosting that stuck just right to the cake? Oh yeah. A little messy, a little imperfect… but wow was it good.

Ever since, this German Chocolate Cake Recipe has been my secret weapon. Birthdays, holidays, or just random Tuesdays when you need a little something special.

Sound familiar? Bet you’ve had a cake surprise you like that too.

Why You’ll Love This German Chocolate Cake Recipe?

This isn’t just a “chocolate cake.” Oh no. This is the cake.

• Layers upon layers: Rich chocolate cake, gooey coconut pecan frosting, and silky chocolate buttercream.

• Sweet without knocking you out: It’s balanced. You won’t feel like you ate a sugar bomb.

• Totally homemade: Nothing store-bought about this beauty. You’ll taste the difference.

• Hits you right in the feels: Nostalgic, comforting, and somehow still elegant.

• Perfect anytime: Seriously… who needs a special occasion for cake?

Ingredient Notes:

Before you roll up your sleeves, let’s talk ingredients — and why they matter.

Chocolate Cake Base

• Sugar + flour + cocoa powder: The classics. Cocoa brings that deep chocolate flavor we’re here for.

• Baking powder, baking soda, salt: Team rise + flavor balance.

• Eggs, buttermilk, oil, vanilla: Moisture and richness. Vanilla? The secret hero.

• Boiling water: Trust me, it seems weird but makes the cake tender and oh-so-chocolatey.

Coconut Frosting (A.K.A the best part)

• Brown sugar + granulated sugar: Sweet, but with dimension.

• Butter: Do I even need to explain?

• Egg yolks + evaporated milk: Hello creamy perfection.

• Vanilla + pecans + coconut: The game changers. Nutty, chewy, and just plain yum.

Chocolate Frosting

• Butter + cocoa powder: Smooth, rich, and makes everything better.

• Powdered sugar + evaporated milk: Sweet and spreadable.

• Vanilla: Again — MVP status.

How To Make German Chocolate Cake?

Alright, let’s break this down step-by-step — no fluff, just friendly advice.

Step 1: Bake The Cake Layers

Preheat the oven (375°F — you know the drill). Grease those cake pans. Nobody wants stuck cake drama.

Mix dry ingredients. Mix wet ingredients separately. Then gently combine. Add boiling water. The batter will look thin. Don’t panic. That’s exactly what makes it tender.

Pour evenly, bake 25–35 minutes. Resist the urge to poke it every 5 minutes (hard, I know). Cool completely — patience, friends.

Step 2: Coconut Frosting (aka magic)

Stir together sugars, butter, egg yolks, and milk over medium heat. Stir often. Like, don’t walk away to scroll Instagram.

Once thickened, stir in vanilla, pecans, and coconut. Let it cool. Try not to eat it all by the spoonful. I dare you.

Step 3: Chocolate Frosting

Melt butter. Mix with cocoa. Slowly add powdered sugar and milk until it’s spreadable but not runny. Vanilla for good measure. Done.

Step 4: Assemble Like A Pro (or at least fake it)

Cake layer down. Spread chocolate frosting. Add half the coconut frosting. Repeat with next layer. Cover top and sides in chocolate frosting. Finish with coconut frosting right on top.

Is it perfect-looking? Maybe not. Will it taste amazing? Absolutely.

Storage Options:

• Fridge: Yep, covered, up to 5 days.

• Freezer: Freeze the cake layers, frost fresh later for best texture.

• Serve again: Room temp is your best friend here.

Variations and Substitutions:

• Nut-free version: Just skip the pecans. Still delicious.

• Dairy-free swap: Use plant milk and vegan butter.

• Extra chocolate boost: Stir chocolate chips into the batter. Because why not?

• No coconut crew: You can skip it (but honestly… try it at least once with coconut first).

What to Serve with German Chocolate Cake?

• Coffee: Obviously. Strong and simple.

• Vanilla ice cream: Overachievers unite.

• Fresh berries: Classy touch if you’re feeling fancy.

• Alone, by the forkful: My personal fave.

Frequently Asked Questions:

Can I make this ahead?
Oh yes. Bake the layers a day or two ahead, then frost when you’re ready.

Do I really need both frostings?
You do if you want it to be proper German Chocolate Cake. Trust me here.

Best way to slice cleanly?
Serrated knife + wipe between slices. Or… embrace the mess. Tastes just as good.

So, ready to make this German Chocolate Cake Recipe a star at your next gathering (or just in your kitchen)? I hope so, because this one’s a keeper.

What’s your favorite cake of all time? Let’s swap stories in the comments — don’t leave me talking to myself here!

Keep the Flavor Coming – Try These:

Rich and Savory Slow Cooker French Dip Sandwiches

Crispy Cheddar Chicken

Southern Chocolate Cobbler

5 from 1 vote

German Chocolate Cake Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Our homemade recipe, for German Chocolate Cake is a combination of flavors and textures that will transport your taste buds to a dessert experience. Picture moist chocolate layers embraced by a coconut frosting all topped with a chocolate buttercream. Made with love this masterpiece captures the balance of sweetness and decadence. What makes it truly special is the touch of nostalgia and the comforting sensation of perfection. Whether it's for an occasion or simply satisfying a craving this cake turns any moment into a culinary journey. Indulge in a slice of bliss and relish, in the pleasure that our German Chocolate Cake brings.

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15 Servings

Ingredients

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For the Chocolate Cake:

• 2 c granulated sugar
• 1¾ c all-purpose flour
• ¾ c unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 c buttermilk
• ½ c oil vegetable or canola oil
• 2 tsp vanilla extract
• 1 c boiling water

For the Coconut Frosting:

• ½ c light brown sugar
• ½ c granulated sugar
• ½ c butter
• 3 large egg yolks
• ¾ c evaporated milk
• 1 tbsp vanilla extract
• 1 c chopped pecans
• 1 c shredded sweetened coconut

For the Chocolate Frosting:

• ½ c butter
• ⅔ c unsweetened cocoa powder
• 3 c powdered sugar
• ⅓ c evaporated milk
• 1 tsp vanilla extract

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Instructions

 

To make the Chocolate Cake:

1. Preheat your oven to 375°F (190°C). Grease two baking pans.
2. In a bowl combine sugar, flour, cocoa baking powder baking soda and salt.
3. In another bowl whisk together eggs, buttermilk, oil and vanilla.
4. Mix the dry ingredients together until well combined. Then add boiling water and stir until the batter becomes smooth.
5. Pour the batter evenly into the pans. Bake for 25 to 35 minutes. Allow them to cool completely.

For the Coconut Frosting:

1. In a saucepan, over medium heat combine sugar, granulated sugar, butter, egg yolks and evaporated milk.
2. Cook the mixture until it thickens slightly. Then add vanilla extract along with pecans and coconut.
3. Let the frosting cool completely before using it on the cake.

For the Chocolate Frosting:

1. Melt butter in a microwave or on heat in a saucepan. Mix in cocoa powder until well combined.
2. Gradually add sugar to achieve the desired sweetness while alternating with amounts of milk until it reaches a spreadable consistency. Stir in vanilla extract well for added flavor.

Cake Assembly:

1. Place one layer of cake on a plate or cake stand; spread a layer of chocolate frosting on top followed by half of the frosting mixture.
2. Add the second cake layer on top. Cover the cake, with chocolate frosting generously before finishing it off with remaining coconut frosting on top for decoration.
3. Enjoy your German Chocolate Cake!

Notes

To transform this German Chocolate Cake into a gluten-free version just swap the regular all-purpose flour, with a top-notch gluten-free flour blend. Make sure the blend includes xanthan gum to replicate the binding properties of gluten. The rest of the recipe stays intact so you can relish those layers of chocolate, coconut and luscious frosting without any concerns, about gluten.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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