Amazing german chocolate cake recipe in 3 steps

When I think about classic American desserts, there are a few that immediately spring to mind, and the German Chocolate Cake sits right at the very top. For years, making a truly show-stopping one—one that’s incredibly moist and has that perfect, gooey texture—seemed impossibly difficult. I’d tried shortcuts, but they just didn’t deliver that soul-satisfying richness. That’s why I spent so many hours perfecting this version. Trust me, tackling this german chocolate cake recipe from scratch was a huge milestone for me on my own cooking journey. This isn’t just another cake; it’s the one that proves baking from scratch delivers pure joy. We’re focusing on super moist chocolate layers and nailing that iconic, buttery coconut pecan frosting. You’re going to love this!

Why This german chocolate cake recipe Is Your New Favorite (EEAT Focus)

I want you to feel totally confident when you tackle this cake. When I compare this german chocolate cake recipe to others I’ve seen over the years, this one truly stands out for a few key reasons. It’s all about getting that perfect result without the headache.

• Maximum Moisture: We use a few simple tricks to guarantee those rich chocolate layers stay tender, not dry.
• The Iconic Gooey Frosting: Forget stiff, sugary icing. This is the real, buttery Coconut Pecan Frosting Recipe that oozes perfectly.
• Authenticity Guaranteed: Since we’re baking from scratch, you get that deep, true flavor that you just can’t find in a box.
• Easy Step by Step Cake Instructions: I’ve broken down the potentially tricky spots—like the frosting—so you won’t stress and might even want to make this chocolate chip cheesecake next!

Gathering Ingredients for the Ultimate german chocolate cake recipe

Okay, let’s get our ingredients ready! Baking a cake this complex is so much easier when you have everything measured out and organized before you even turn on the mixer. This is called mise en place, and it’s my secret weapon for keeping things calm in the kitchen. I find that having everything prepped stops me from making silly mistakes when things start moving fast. Remember, organization is part of the joy!

You’ll see we’re splitting these into three parts. If you’re making those fantastic pecan pie bars, you already know how important quality pecans are, and the same goes here!

For the Moist Chocolate Cake Layers

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup hot water or hot brewed coffee (Use the coffee, trust me, it deepens the chocolate flavor without tasting like a coffee shop!)

For the Gooey Coconut Pecan Frosting Recipe

• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup evaporated milk
• 4 large egg yolks (These are crucial for that thick, custard-like texture!)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups flaked coconut, sweetened
• 1 cup chopped pecans

Optional Chocolate Ganache Topping

• 4 ounces German’s Sweet Chocolate, chopped
• 1/2 cup heavy cream

Step-by-Step Instructions for Your german chocolate cake recipe

Now we get to the fun part—bringing this beauty together! Since you’ve already organized all your ingredients, this part moves pretty quickly. Making this german chocolate cake recipe is a project, but it’s one that feels incredibly rewarding when you see the final result. I learned years ago that timing is everything, especially when mixing the cake itself. Pay attention to those small details, and you’ll wonder why you ever worried about baking bread!

Preparing the Rich Chocolate Layers

First things first: get that oven heated up to 350°F (175°C). While it’s warming, grease and flour three 9-inch round cake pans—don’t skip that step! For the cake, start by creaming that softened butter and sugar until it’s pale and fluffy. Beat in your eggs one by one, and then the vanilla. In separate bowls, whisk your dry stuff (flour, cocoa, baking soda, salt) and mix your wet dairy/oil mixture (buttermilk and oil). Now, alternate adding the dry ingredients and the buttermilk mixture into the butter bowl, starting and ending with the dry. Mix only until it just comes together, okay? Overmixing is our enemy here! Finally, stir in that hot water or coffee gently until the batter is smooth. Yes, it will look very thin; that is absolutely correct for these rich chocolate layers.

Mastering the Coconut Pecan Frosting Recipe

This frosting needs respect! In a saucepan, bubble up the butter, brown sugar, and evaporated milk over medium heat, stirring constantly until it boils. Cook for three minutes total. Now, the crucial part: tempering the eggs! Remove the pan from the heat. Take all those lovely egg yolks and slowly drizzle about half a cup of that hot sugar mixture into them while whisking—whisk like you mean it so they don’t scramble! Once tempered, pour those yolks straight back into the main saucepan mixture. Return it to low heat and cook for just two more minutes until it thickens up a bit. Pull it off the heat immediately. Stir in your salt, vanilla, coconut flakes, and those chopped pecans. Don’t start assembling yet! Let this beautiful, gooey mixture cool down a bit on the counter so it thickens up enough to spread easily.

Assembling Your Showstopper german chocolate cake recipe

With cooled cakes and slightly thickened frosting ready, we build this masterpiece. Place your first cake layer down. Spread about one-third of the coconut pecan frosting evenly right on top of it. Pop the second layer on, then spread another thick layer of that gooey pecan goodness. Top it with the last layer. If you feel fancy, make that quick ganache by heating the heavy cream until it simmers, pouring it over the chopped German’s Sweet Chocolate, letting it sit for five minutes, and then just whisking until it’s glossy smooth. Pour that glaze right over the center top and let it cascade beautifully down the sides!

SAVE

Tips for Success with Your Homemade german chocolate cake recipe

We’ve put in all the love baking this german chocolate cake recipe, so let’s make sure it lasts! The absolute biggest worry with this cake is always the frosting. If yours seems a little too loose after it cools, here’s my hack: take the bowl and pop it in the fridge for about 10 to 15 minutes. Give it a stir every few minutes. That chilling time firms up the butter and egg base just enough so it holds its shape beautifully when you stack the layers.

For the moisture in the layers, make sure you use that hot brewed coffee instead of just water—it’s magic for deepening that chocolate flavor! Also, remember my note about the cake pans: cooling them for just 10 minutes in the pan before flipping them out lets the structure set up perfectly, preventing any cracks or sad collapses. If you want even more confidence in your baking skills, check out some of my general baking tips for chocolate cake!

SAVE

Storage and Reheating Instructions for this Decadent Chocolate Dessert

This is a rich, decadent chocolate dessert, and like most of the best things in life, it doesn’t always last long! But when you do have leftovers from your incredible german chocolate cake recipe, storage matters, especially because of that signature coconut pecan frosting.

Here’s my rule: Keep it at room temperature, covered loosely, for the first day or two. Honestly, that gooey frosting stays at its absolute best when it’s not chilled—it keeps that lovely, soft texture. If you need to keep it longer than that—say, up to four days—you’ll need to move it to the fridge. Just know that the frosting will firm up quite a bit when it gets cold. If you refrigerate it, take a slice out about 30 minutes before you plan to eat it. That little bit of warming time lets the butter and sugars in the frosting soften right back up.

If you’re worried about it drying out in the fridge, covering it tightly is key. For truly long-term storage, you can actually freeze individual slices really well! Wrap them tightly in plastic wrap and then foil. When you’re ready to enjoy one of these amazing slices later, just let it thaw slowly on the counter. It’s a great way to have a slice of pure joy ready whenever you need it, like having a stash of my famous chocolate pudding cake waiting!

Variations on the Classic Chocolate Cake

While I absolutely adore making this german chocolate cake recipe exactly as written—because perfection is perfection, right?—I know sometimes you want to switch things up a little bit! Baking is all about making things your own, and here are a couple of easy tweaks that won’t mess up the magnificent texture we worked so hard to achieve.

The easiest place to play around is definitely in the frosting. If you happen to run out of pecans or just want a slightly different nutty profile, swap those pecans right out for walnuts! They have a wonderfully earthy flavor that pairs just as nicely with the coconut and caramel base. I’ve also tried using roughly chopped hazelnuts once, and wow, that felt incredibly fancy!

SAVE

For the cake layers themselves, the best way to inject a little extra depth is right in the liquid you add at the very end. Instead of using hot water or even just the hot coffee, try mixing in one teaspoon of instant espresso powder right into your hot liquid before stirring it into the batter. It doesn’t make the cake taste like espresso, but that little boost really amplifies the richness of the chocolate. It takes this classic chocolate cake up a notch without adding any extra work. You might also love trying these flavors in my coconut cupcakes sometime soon!

Serving Suggestions for Your german chocolate cake recipe

Because this german chocolate cake recipe is already so incredibly decadent with all that frosting and the rich chocolate layers, you don’t need much else on the plate! I find that simplicity really lets the cake shine. Skip the heavy desserts and focus on something light to drink alongside it. A really strong cup of hot coffee is fantastic; it cuts through the richness beautifully. For a less intense option, a tall glass of ice-cold milk makes me feel like a kid again!

If you do want a little something extra, try a scoop of vanilla bean ice cream or maybe a small dollop of lightly sweetened whipped cream to balance all that gooey coconut pecan magic. It’s perfect with a side of my easy hot chocolate cookies for an amazing dessert spread!

SAVE

Frequently Asked Questions About This german chocolate cake recipe

Can I just use a box cake mix instead of baking from scratch?

Oh, I totally get the temptation when time is tight! While you *could* try swapping out the cake layers for a box mix, I really wouldn’t recommend it if you want that incredible texture this german chocolate cake recipe is famous for. The magic comes from the buttermilk, oil ratio, and that hot liquid at the end, which keeps the layers super moist. Box mixes are designed for a different structure. If you want the best homemade result, sticking to the scratch recipe is the way to go!

What exactly is “German’s Sweet Chocolate” for the ganache? They don’t have it at my usual store!

That’s a great question, and it trips up so many people! It’s interesting because despite the name, this cake isn’t German in origin; it’s named after Samuel German, who developed the baking chocolate for Baker’s back in 1852. German’s Sweet Chocolate is distinctly sweeter and less bitter than standard unsweetened baking chocolate. If you can’t find that specific bar (and sometimes they are hard to locate), you can easily substitute it. Just use 4 ounces of semi-sweet chocolate chips and add about two extra tablespoons of granulated sugar to the heavy cream when you heat it up. That little adjustment will mimic the sweetness!

Can I make the Coconut Pecan Frosting Recipe ahead of time?

Yes, you absolutely can, and I often do if I’m making this cake for a big gathering. You want to prepare it completely, just like the instructions say, but then skip the assembly step. Once it cools slightly, cover it well and store it in the refrigerator. It will become quite firm, almost like fudge, which is totally fine! Just make sure you pull it out at least two hours before you plan to frost your moist chocolate layer cake. You want it soft enough to spread easily without tearing up those tender layers. If it’s still too firm, a quick 10-second buzz with the electric mixer can loosen it up.

My frosting always ends up runny! How do I ensure it sets up?

That is the most common snag with any traditional layer cake! The trick, as I mention in the tips section, is patience while cooling. After you stir in the coconut and pecans, the mixture needs time to thicken before you layer it. If you rush it straight onto the warm cake, it will melt and run everywhere. If it hasn’t thickened enough when you’re ready, cover the bowl and pop it in the fridge for 15 minutes, stirring every five minutes. That gentle chill is just enough to bind those ingredients together so you get that beautiful, thick, gooey dollop on your classic chocolate cake.

Are there any good, easy step-by-step cake instructions for beginners?

I designed this whole recipe with beginners in mind, honestly! If you’re newer to baking a layered cake, refer back to the main instructions and take your time with that frosting. If you want an extra confidence boost before you even start, check out my general guide on easy step-by-step cake instructions. It covers all the basics, like achieving that perfect “creamed” texture that is so important for this homemade German chocolate cake!

Sharing Your Baking Joy

I truly hope baking this german chocolate cake recipe brought you as much happiness as it brings me every time I make it! If you loved this decadent treat, please leave me a rating right here on the page. I’d also love to hear your own success stories in the comments below! Don’t forget to snap a picture and share that showstopper with friends—you can always tag me on Facebook right here. Find more inspiration like this by learning more about my mission here at Pure Cooking Joy!

The Ultimate Homemade German Chocolate Cake Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a truly decadent German Chocolate Cake from scratch featuring moist chocolate layers and the signature gooey, buttery coconut pecan frosting. This classic recipe delivers show-stopping results.

• Author: purejoyalex
• Prep Time: 40 min
• Cook Time: 30 min
• Total Time: 1 hour 50 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• For the Chocolate Cake Layers:
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup hot water or hot brewed coffee
• For the Coconut Pecan Frosting:
• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup evaporated milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups flaked coconut, sweetened
• 1 cup chopped pecans
• For the Chocolate Ganache (Optional Top Layer):
• 4 ounces German’s Sweet Chocolate, chopped
• 1/2 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Make the Cake Layers: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, cocoa powder, and baking soda.
4. In a small bowl, mix the buttermilk and vegetable oil.
5. Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Stir the hot water or coffee into the batter until smooth. The batter will be thin.
7. Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. Make the Coconut Pecan Frosting: In a medium saucepan, combine the butter, brown sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture boils. Reduce heat to low and cook for 3 minutes, stirring constantly.
10. Remove the pan from the heat. In a separate small bowl, lightly whisk the egg yolks. Slowly drizzle about half a cup of the hot sugar mixture into the egg yolks while whisking constantly to temper them.
11. Pour the tempered egg yolks back into the saucepan with the remaining sugar mixture. Return to low heat and cook, stirring constantly, for about 2 minutes until the mixture thickens slightly. Do not boil after adding the yolks.
12. Remove from heat. Stir in the vanilla extract, salt, coconut, and pecans. Let the frosting cool slightly until it thickens to a spreadable consistency.
13. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread about one-third of the coconut pecan frosting evenly over the top. Place the second layer on top and spread with another third of the frosting. Top with the final layer.
14. If using the optional ganache, heat the heavy cream until it just simmers. Pour the hot cream over the chopped German’s Sweet Chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth. Pour the ganache over the top center of the cake, allowing it to drip down the sides.
15. Allow the cake to set before slicing and serving.

Notes

• For the moistest cake, use hot brewed coffee instead of hot water; it deepens the chocolate flavor without making the cake taste like coffee.
• If your coconut pecan frosting seems too runny after cooling, place the bowl in the refrigerator for 10-15 minutes, stirring every few minutes until it reaches a thick, spreadable texture.
• This cake is best stored covered at room temperature for up to two days, or refrigerated for up to four days.

Nutrition

• Serving Size: 1 slice
• Calories: 550
• Sugar: 55g
• Sodium: 320mg
• Fat: 35g
• Saturated Fat: 18g
• Unsaturated Fat: 17g
• Trans Fat: 0.5g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 150mg