German chocolate cake is a three-layer cocoa cake made with buttermilk and vegetable oil, filled and topped with a cooked coconut-pecan frosting. The frosting goes between the layers and on top only, leaving the sides bare for the classic look.

Table of Contents

Ingredients:

For the Cake:

2 cups (250g) all-purpose flour
¾ cup (75g) cocoa powder (unsweetened)
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
2 cups (400g) granulated sugar
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup (240ml) boiling water

For the Coconut-Pecan Frosting:

1 cup (200g) granulated sugar
1 cup (240ml) evaporated milk
½ cup (115g) unsalted butter
3 large egg yolks (lightly beaten)
1 tsp vanilla extract
1 ½ cups (120g) shredded sweetened coconut
1 cup (120g) chopped pecans

Step-by-Step Recipe:

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined.
Gradually add boiling water while stirring the batter. The batter will be thin, which is normal.

2. Bake the Cake:

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

3. Make the Coconut-Pecan Frosting:

In a saucepan over medium heat, combine sugar, evaporated milk, butter, and egg yolks. Cook, stirring constantly, until the mixture thickens (about 10-12 minutes).
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before using.

4. Assemble the Cake:

Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
Add the second layer and repeat. Top with the third layer and frost the top of the cake. Leave the sides unfrosted for a classic look.

5. Serve and Enjoy:

Slice and serve your German chocolate cake. It’s perfect on its own or paired with a scoop of vanilla ice cream.

Nutritional Information (Per Slice):

Calories: 420
Protein: 5g
Carbohydrates: 55g
- Sugars: 35g
Fat: 20g
- Saturated Fat: 10g
Fiber: 3g
Cholesterol: 80mg
Sodium: 250mg

Tips for Success:

Use room-temperature ingredients for a smoother batter.
Toast the coconut and pecans before adding them to the frosting for extra flavour.
Refrigerate the cake if not serving immediately, but bring it to room temperature before serving.

Try this recipe today and share your experience in the comments below!

Frequently Asked Questions

How long does the coconut-pecan frosting take to cook?

Cook the sugar, evaporated milk, butter and egg yolks over medium heat, stirring constantly, for about 10 to 12 minutes until thickened. Then stir in the vanilla, coconut and pecans and let it cool to room temperature before using.

Should the sides of the cake be frosted?

No. Frost the top and spread it between the layers, and leave the sides unfrosted for the classic look.

Do I need to toast the coconut and pecans?

It is not required, but toasting them before they go into the frosting adds extra flavour.

Browse more in our Cakes Recipes collection.

German Chocolate Cake and Its Nutritional Information