Classic German Chocolate Cake: A Homemade Dessert Delight with Coconut Pecan Frosting

Classic Homemade German Chocolate Cake with Coconut Pecan Frosting

A rich, decadent German chocolate cake that combines moist chocolate layers with a homemade coconut-pecan frosting. Despite its name, this beloved American dessert has German origins only through the type of chocolate traditionally used. This classic cake is perfect for birthdays, holidays, or anytime you crave something truly special!

Why You’ll Love This German Chocolate Cake Recipe

There’s something magical about the combination of rich chocolate cake with the sweet, nutty frosting that makes German chocolate cake so irresistible. This recipe creates the perfect balance of flavors with a moist, tender crumb and a frosting that’s thick, creamy, and loaded with coconut and pecans.

The History Behind German Chocolate Cake

Contrary to popular belief, German chocolate cake isn’t from Germany! It was named after Samuel German, an American who developed a type of dark baking chocolate for Baker’s Chocolate Company in 1852. The first recipe for this cake appeared in a Dallas newspaper in 1957 and quickly became an American classic.

Ingredients You’ll Need

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee (or hot water)

For the Coconut Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, lightly beaten
• ½ cup unsalted butter (1 stick)
• 1 teaspoon vanilla extract
• 1 ⅓ cups shredded sweetened coconut
• 1 cup chopped pecans

How to Make German Chocolate Cake from Scratch

Preparing the Chocolate Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes.
4. Stir in the hot coffee (the batter will be thin, which is normal). The hot liquid helps bloom the cocoa powder for a richer chocolate flavor.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely.

Making the Coconut Pecan Frosting:

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble (about 10-12 minutes).
3. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
4. Allow the frosting to cool to room temperature, stirring occasionally, until it reaches spreading consistency (about 30 minutes).

Assembling Your German Chocolate Cake:

1. Place one cake layer on a serving plate or cake stand.
2. Spread about one-third of the coconut pecan frosting over the top.
3. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake (traditionally, the sides are often left unfrosted to showcase the dark cake layers).
4. For extra decoration, you can sprinkle additional chopped pecans around the edge of the cake.

Pro Tips for the Perfect German Chocolate Cake

• Room temperature ingredients: Make sure eggs and buttermilk are at room temperature for the best cake texture.
• Don’t overmix: Mix just until ingredients are incorporated to ensure a tender crumb.
• Frosting patience: Allow the frosting to cool properly before spreading. If it’s too warm, it will slide off the cake.
• Toast the pecans: For enhanced flavor, lightly toast the pecans before adding them to the frosting.
• Make ahead: This cake actually tastes better the next day, as the flavors have time to meld together.

Variations to Try

• Chocolate Drizzle: Add a drizzle of melted chocolate over the top for extra decadence.
• Cupcake Version: Turn this into German chocolate cupcakes for easier serving at parties.
• Layer Options: Make it a three-layer cake for an impressive presentation.
• Dairy-Free Alternative: Substitute coconut milk for the evaporated milk in the frosting for a dairy-free option.

Storing Your German Chocolate Cake

This cake can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days. The cake also freezes well—wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw slices at room temperature before serving.

Nutrition Information

Why German Chocolate Cake Is Perfect for Special Occasions

With its rich history and decadent flavor profile, German chocolate cake remains a beloved classic for birthdays, anniversaries, and holiday celebrations. The combination of moist chocolate cake and unique coconut-pecan frosting creates a memorable dessert experience that brings people together. Whether you’re a seasoned baker or trying this recipe for the first time, this German chocolate cake is sure to impress your family and friends!

Recipe inspiration from AllRecipes German Chocolate Cake Frosting.