German Chocolate Cake
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This is the only German Chocolate Cake recipe you’ll ever need, I dare say it’s perfect in every way! The cake is deliciously rich and chocolatey and it’s covered with that irresistible sweet and sticky, coconut pecan topping we all crave.
The Best German Chocolate Cake Recipe!
I love when holidays draw closer because that means there’s definitely going to be some amazing desserts around! Amazing desserts like this homemade German Chocolate Cake!
All we need in life is chocolate cake, right? Chocolate cake has a way to my heart and whoever discovered chocolate is my hero.
Truly though, this easy German Chocolate Cake is one of those desserts that’s so good it should become a tradition in your home for a yearly holiday like a birthday, Easter or Mother’s Day.
It’s four layers of total bliss!
What is German Chocolate Cake?
Contrary to the name of this easy chocolate cake recipe, German chocolate cake is actually an American invention. German chocolate cake is a layered chocolate cake that’s topped with a rich coconut pecan frosting.
The secret ingredient in German chocolate cake batter is boiling water — it’s crucial that you include it in this cake.
This is one of those cakes that’s been around since 1852, and I have the feeling it’s not going anywhere. It’s just one of those perfectly delicious classics that you’ll want to make again and again.
In other words, add this one to the recipe book because you’re going to love it!
German Chocolate Cake Ingredients
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder and baking soda
- Whole milk and canned evaporated milk
- Eggs and yolks
- Canola oil and butter
- Shredded sweetened coconut
How to Make German Chocolate Cake
- Preheat oven to 350 degrees F. Prepare cake pans.
- Whisk together the dry ingredients.
- Mix in milk, eggs and vanilla then blend in oil.
- Blend in boiling water and beat.
- Pour into prepared pans and bake until set, about 30 minutes.
- Cool and frost.
How to Make German Chocolate Cake Icing
- In a saucepan mix egg yolks and evaporated milk.
- Mix in sugar to dissolve.
- Add butter and cook mixture over medium-low heat, whisking constantly, until thickened, about 10 minutes.
- Remove pan from heat, add in vanilla, coconut, coconut and pecans.
- Cool until just warm then spread over cake.
Will Sweetened Condensed Milk Work in the Icing?
No, evaporated milk and sweetened condensed milk are two completely different ingredients. Make sure you’re using evaporated milk to make the coconut pecan frosting.
Tips for the Best German Chocolate Cake
- Because the coconut icing is so rich, I left the sides of my cake bare. But feel free to add frosting to the sides if you wish!
- Be sure to buy sweetened coconut flakes for the German chocolate cake icing.
- Whole milk is a must in this cake. It makes the chocolate cake extra moist and adds flavor.
I got this recipe from Robyn Stone’s amazing new cookbook, Add a Pinch: Easier, Faster, Fresher Southern Classics.
Her new cookbook is filled with fresh takes on classic family-friendly recipes – all of which are straight forward and easy to follow and the end results look truly delicious!
I highly recommend this cookbook! If you’d like to read more about this cookbook or to buy a copy for yourself you can follow this link HERE.
More Classic Cake Recipes You’ll Love:
- Red Velvet Cake
- Angel Food Cake
- Hummingbird Cake
- Yellow Cake with Chocolate Buttercream Frosting
- Fresh Strawberry Cake
- Banana Cake with Fluffy Cream Cheese Frosting
More German Chocolate Desserts to Try:
Follow Cooking Classy
German Chocolate Cake
- 2 cups (248g) all-purpose flour (spoon and level to measure)*
- 2 cups (400g) granulated sugar
- 3/4 cup (68g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup (236) whole milk
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup (120ml) canola oil or melted coconut oil
- 1 cup (235ml) boiling water
Coconut Pecan Frosting
- 5 large egg yolks
- 1 1/4 cups (295ml) evaporated milk
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (113g) salted butter, softened
- 1 1/2 tsp vanilla extract
- 2 cups (172g) sweetened flaked coconut
- 1 cup (106g) chopped pecans, toasted
- Preheat oven to 350 degrees F. Butter 2 9-inch round cake pans then line bottom with a round of parchment paper. Butter parchment then dust pans lightly with cocoa powder or flour and shake out excess. Set aside.
- In a large mixing bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, eggs and vanilla and using an electric hand mixer beat on medium speed until combined. Reduce the speed to low and mix in the oil.
- With the mixer still on low, carefully and slowly pour in boiling water and mix until well combined, about 2 - 3 minutes. Pour batter into prepared cake pans.
- Bake until toothpick inserted into center comes out clean, about 30 - 35 minutes. Let cakes cook 10 minutes then invert onto wire racks to cool completely.
- Once cool spread about 1/3 of the frosting over one layer of cake. Top with the second layer of cake and frost only the top of the cake with the remaining frosting.
- For the frosting: in a large saucepan whisk together egg yolks and evaporated milk until very well combined.
- Add in sugar and whisk to dissolve sugar. Add butter and cook mixture over medium-low heat, whisking constantly, until mixture has thickened, about 10 - 12 minutes.
- Remove pan from heat, add in vanilla, coconut, coconut and pecans. Let cool until just warm then spread over cake.
- Recipe source: adapted from the Add a Pinch cookbook
- *If you scoop and level to measure flour (like I do) then only use 1 3/4 cups flour.
- Recipe has been updated from 4 to 5 egg yolks because several reviewers have mentioned issues with frosting thickening.