German Chocolate Cake is a beloved dessert known for its rich layers of chocolate cake, topped with a decadent coconut and pecan frosting.
Despite its name, the cake is not from Germany but was named after an American chocolatier, Samuel German, who developed a type of dark baking chocolate that became a key ingredient in the cake’s creation.
This homemade version of German Chocolate Cake offers a moist, flavorful base made with simple pantry ingredients, while the homemade frosting adds a sweet, nutty contrast.
It’s the perfect dessert for any special occasion or when you’re craving something indulgent!
Ingredients
For the Chocolate Cake
2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
For Coconut and Pecan Frosting
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
For the Chocolate Frosting
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
How To Make Homemade German Chocolate Cake
Heat oven to 375°F. Grease two 8 or 9-inch round baking pans.
I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
For The Cake:
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well.
Add the wet ingredients to the dry ingredients and mix to combine.
Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
Bake for 25 – 35 minutes (depending on your cake pan size.
The 9” pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs.
Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
For the German Chocolate Frosting:
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
Stir to combine and bring the mixture to a low boil over medium heat.
Stir constantly for several minutes until the mixture begins to thicken.
Remove from heat and stir in vanilla, nuts and coconut.
Allow to cool completely before layering it on the cake.
For the Chocolate Buttercream Frosting:
Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency.
Stir in vanilla.
Cake Assembly:
Place one of the cake rounds on your serving stand or plate.
Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer.
Leave about 1/2 inch between the filling and edge of cake.
Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
Spoon remaining coconut frosting on top of the cake.
The nutritional information for a slice of homemade German Chocolate Cake can vary depending on the portion size and specific ingredients used.
On average, a single slice (1/12th of the cake) contains around 350 to 450 calories.
This includes approximately 18-25 grams of fat, primarily from the oil, butter, and coconut in the frosting.
The cake also provides about 40-50 grams of carbohydrates, with around 30-40 grams coming from sugar, contributing to its sweetness.
Additionally, you’ll get about 4-5 grams of protein from the eggs and nuts.
While indulgent, the cake also offers some beneficial nutrients, like fiber and healthy fats from the coconut and pecans.
However, due to its rich sugar and fat content, it’s best enjoyed in moderation as an occasional treat.