Despite its name, German Chocolate Cake is a truly American invention, named for the brand of sweet chocolate used in the original recipe. This version honors that tradition with moist, deeply chocolate cake layers that provide the perfect balance to the star of the show: a rich, gooey frosting made from toasted coconut, pecans, and caramelized sugar.
Unlike typical buttercream, this cooked frosting is spooned generously between the layers and over the top, creating a rustic, indulgent presentation that’s as unforgettable as its flavor.
The Science of a Moist Chocolate Cake & A Cooked Frosting
The cake’s tender, fine crumb comes from the reaction between buttermilk and baking soda. The acidity in the buttermilk tenderizes gluten and activates the baking soda for a good rise, while also contributing a subtle tang that enhances the chocolate flavor.
Using oil instead of butter ensures an exceptionally moist cake that stays soft for days. The unique coconut-pecan frosting is a cooked filling made by creating a caramel base from evaporated milk, brown sugar, and egg yolks.
Cooking this mixture to the “thread stage” (about 220°F) thickens it into a luscious, spreadable consistency. Toasted coconut and pecans are folded in at the end, adding essential crunch and nutty flavor that defines this classic cake.
Ingredients
For the Chocolate Cake Layers:
- 2 cups (250g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) water
- ½ cup (120ml) vegetable oil
- 2 cups (400g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
For the Coconut-Pecan Frosting:
- 1 cup (200g) packed light brown sugar
- 1 cup (240ml) evaporated milk
- 3 large egg yolks
- ½ cup (1 stick / 113g) unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ⅓ cups (about 110g) sweetened shredded coconut, toasted
- 1 ½ cups (150g) chopped pecans, toasted
Instructions
1. Bake & Cool the Cake Layers: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment. Sift flour, cocoa, baking soda, baking powder, and salt. In a separate bowl, whisk buttermilk, water, and oil. In a large bowl, beat sugar and eggs until light and fluffy. Beat in vanilla.
Alternately add the dry ingredients and buttermilk mixture to the egg mixture, beginning and ending with dry, mixing just until combined. Divide batter evenly among pans. Bake for 25-28 minutes, until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
2. Toast the Coconut & Pecans: While cakes bake, spread coconut and pecans on separate baking sheets. Toast in the oven at 350°F for 5-8 minutes (coconut) and 7-10 minutes (pecans), stirring once, until fragrant and lightly browned. Let cool completely.
3. Cook the Frosting Base: In a medium saucepan, whisk brown sugar, evaporated milk, egg yolks, butter, vanilla, and salt. Cook over medium heat, stirring constantly with a heatproof spatula, until the mixture thickens and reaches about 220°F on a candy thermometer, about 10-12 minutes. It should coat the back of a spoon and hold a line when you run your finger through it.
4. Finish the Frosting: Remove the cooked frosting base from heat. Stir in the toasted coconut and chopped pecans. Let the frosting cool, stirring occasionally, until it reaches a thick, spreadable consistency, about 1 hour.
5. Assemble the Cake: Place one cake layer on a serving plate. Spread about ¾ cup of the frosting evenly over the top, going all the way to the edges. Repeat with the second layer. Top with the third layer. Spread the remaining frosting over the top of the cake, letting some drizzle down the sides if desired. Do not frost the sides.
6. Serve & Store: Let the cake set for at least 1 hour before slicing. Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Pro-Tips for the Perfect German Chocolate Cake
- Use Natural Cocoa Powder: This recipe relies on the acidity of natural (not Dutch-process) cocoa to react properly with the baking soda.
- Room Temperature Ingredients: Using room temperature eggs and buttermilk ensures a smooth, emulsified batter for even baking.
- Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a tough cake.
- Toast Nuts & Coconut: Toasting is essential for maximum flavor and to prevent a raw taste in the frosting. Watch closely as they can burn quickly.
- Cook Frosting to the Right Stage: Use a candy thermometer for accuracy. The frosting must be cooked long enough to thicken properly; if undercooked, it will be runny.
- Cool Frosting Thoroughly: The frosting will continue to thicken as it cools. Be patient—if it’s too warm, it will slide off the cake layers.
This Classic German Chocolate Cake is a labor of love that yields a spectacular, crowd-pleasing result.