How to Make the Perfect German Chocolate Cake
American · Easy · 60 min · 12 servings
This legendary German Chocolate Cake features moist chocolate layers filled with a rich coconut pecan frosting that kids absolutely adore for its sweet and nutty flavor. It is a classic American celebration cake that has been a family favorite for generations.
Why this recipe works
This German Chocolate Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 510 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 2 cups all purpose flour
- 1.75 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 3 whole large eggs
- 1 cup buttermilk
- 1.5 cups sweetened shredded coconut
- 1 cup chopped pecans
Step by step instructions
Step 1: Bake the Chocolate Cake Layers
Preheat oven to 350 degrees F and grease two 9-inch round cake pans. Whisk flour sugar cocoa baking soda and salt in a bowl. Add eggs buttermilk oil and vanilla and mix until smooth. Divide evenly and bake for 30 to 35 minutes.
Step 2: Make the Coconut Pecan Frosting
In a medium saucepan combine evaporated milk sugar egg yolks and butter over medium heat stirring constantly until the mixture thickens about 12 minutes. Remove from heat and stir in coconut and pecans. Cool until spreadable.
Step 3: Assemble the Layers
Place one completely cooled cake layer on a serving plate. Spread a generous layer of the coconut pecan frosting evenly over the top of the first layer. Carefully place the second cake layer on top.
Step 4: Top and Serve
Spread the remaining coconut pecan frosting over the top of the cake leaving the sides unfrosted in the traditional style. Let the cake sit for 30 minutes to allow the frosting to set before slicing and serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chopped pecans → chopped walnuts or omit entirely for a nut free kid friendly version
- buttermilk → coconut milk for an extra coconut flavored cake
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not cooking the coconut pecan frosting long enough which leaves it too runny to stay on the cake
- Rushing the cooling of the cake layers which causes the frosting to melt when applied
Nutrition facts
Per serving: 510 calories, 7g protein, 62g carbs, 27g fat, 3g fiber.
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