This German Chocolate Cake Recipe Is So Good You’ll “Accidentally” Volunteer to Bring Dessert Forever

You don’t need a pastry degree to impress the toughest dessert critics—just this German chocolate cake recipe and a free afternoon. It’s intense, indulgent, and unapologetically extra, like the best kind of birthday guest. We’re talking three layers of tender chocolate cake, lush coconut-pecan frosting, and the kind of glossy ganache that makes people stare.

Want to be the person everyone asks for “that cake” from now on? Cool—let’s make it happen.

The Secret Behind This Recipe

The move most people skip: blooming the cocoa with hot coffee. It deepens the chocolate flavor without turning the cake bitter.

Also, we use buttermilk for tenderness and oil for moisture, so the layers stay soft even on day three. The frosting is where the magic really happens. A classic custard base—egg yolks, butter, evaporated milk—creates a rich, caramelly sauce that hugs toasted pecans and sweetened coconut.

Finally, a thin veil of chocolate ganache between layers acts like flavor insurance and crumb glue. Overkill? Sure.

Worth it? Absolutely.

Ingredients

For the Cake Layers:
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (75 g) unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- 1/2 cup (120 ml) neutral oil (canola or vegetable)
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee
For the Coconut-Pecan Frosting:
- 1 cup (240 ml) evaporated milk
- 3 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups (140 g) sweetened shredded coconut
- 1 1/2 cups (165 g) toasted chopped pecans
For the Chocolate Ganache (optional but recommended):
- 6 ounces (170 g) semi-sweet chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon corn syrup or honey (shine and softness; optional)
To Finish:
- Flaky salt for garnish (optional)

Cooking Instructions

Prep like a pro. Heat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment.
If you only have two, bake in batches.
Toast the pecans. Spread pecans on a sheet pan and toast for 6–8 minutes until fragrant. Cool, then chop. This step unlocks their flavor—don’t skip it.
Whisk the dry ingredients. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
Mix the wet ingredients. In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
Combine and bloom. Stir wet into dry just until mostly incorporated.
Pour in the hot coffee and whisk gently until smooth and pourable. Batter will be thin—on purpose.
Bake. Divide batter among pans. Bake 22–26 minutes, or until a toothpick comes out with a few moist crumbs.
Cool in pans 10 minutes, then invert onto racks to cool completely.
Make the coconut-pecan frosting. In a medium saucepan, whisk evaporated milk, egg yolks, and sugar. Add butter and cook over medium heat, stirring constantly, until thickened and bubbling, 8–10 minutes. It should coat a spoon.
Remove from heat; stir in vanilla, salt, coconut, and pecans. Cool to spreadable thickness.
Ganache time. Heat cream (and corn syrup, if using) to steaming. Pour over chopped chocolate; let sit 2 minutes, then stir until glossy.
Cool to a pourable but thick consistency.
Level and stack. If needed, level cake layers with a serrated knife. Place first layer on a board. Spread a thin layer of ganache, then a generous scoop of coconut-pecan frosting, pushing to the edges.
Repeat with second layer.
Top it off. Place the final layer. Finish with a thick crown of coconut-pecan frosting. Drip any remaining ganache along the edges or swirl on top.
Sprinkle flaky salt if you’re feeling fancy.
Set and slice. Chill 20–30 minutes to firm up, then slice with a warm knife for clean edges. Cue applause.

Preservation Guide

Short-term: Keep covered at cool room temperature for up to 24 hours.
Refrigerate: Store tightly covered for 4–5 days. Let slices sit at room temp 20–30 minutes before serving for best texture.
Freeze: Wrap individual slices in plastic, then foil, and freeze up to 2 months.
Thaw overnight in the fridge, then bring to room temp. FYI: the frosting freezes surprisingly well.
Make-ahead: Bake layers up to 2 days ahead; wrap and refrigerate. Frosting can be made 2 days in advance; keep chilled and stir to loosen before using.

Benefits of This Recipe

Max flavor, minimal fuss. Pantry staples plus one smart trick (hot coffee) deliver bakery-level chocolate depth.
Moist for days. Oil and buttermilk keep the crumb tender, so leftovers don’t turn into drywall.
Texture party. Silky ganache, crunchy pecans, chewy coconut—every bite hits different.
Forgiving assembly. It’s a rustic-frosted cake; perfection is not required.
Your spatula swirls are part of the charm.
Crowd pleaser. Feeds 12–14, and nobody complains about extra frosting. Ever.

Avoid These Mistakes

Skipping the toast. Raw pecans taste flat. Toast them or accept mediocrity.
Overbaking. Pull layers when a few moist crumbs cling to the tester.
Dry cake is the villain here.
Rushing the frosting. The custard must thicken on the stove; if it’s runny in the pan, it’ll slide off the cake.
Using cold ingredients. Room-temp eggs and buttermilk blend better and rise higher. Science, not sorcery.
Skipping the cool-down. Warm cakes melt frosting. Let patience be the secret ingredient (ugh, cliché, but true).

Alternatives

Dairy-free: Use plant-based butter, coconut evaporated milk or full-fat coconut milk, and a dairy-free chocolate for ganache.
Swap buttermilk with 1 cup plant milk + 1 tablespoon vinegar.
Gluten-free: Substitute a 1:1 gluten-free all-purpose blend with xanthan gum. Add 1 extra tablespoon of oil to keep it moist.
Nut-free: Omit pecans and add extra coconut or toasted pumpkin seeds for crunch. Check all labels for cross-contamination.
Sheet cake version: Bake in a 9×13-inch pan for 30–35 minutes.
Spread the coconut-pecan frosting on top; skip stacking for a weeknight win.
Extra chocolatey: Brush layers with a simple syrup made from equal parts hot coffee and sugar. IMO, it’s elite.

FAQ

Is German chocolate cake actually German?

Nope. It’s named after Samuel German, an American chocolatier.

The cake popularized a specific sweet baking chocolate, but the dessert is proudly American.

Can I use Dutch-process cocoa?

Yes, but reduce baking powder to 1/2 teaspoon and keep baking soda at 2 teaspoons. Dutch cocoa is less acidic, so you tweak the leavening to balance rise.

Do I have to use coffee?

No, hot water works. Coffee simply enhances chocolate flavor without making the cake taste like a latte.

Why did my frosting turn grainy?

It likely overcooked or wasn’t stirred consistently.

Keep heat medium, stir constantly, and pull it as soon as it thickens and bubbles evenly.

Can I frost the sides of the cake?

Traditional versions leave the sides bare, but you can spread a thin ganache coat around the perimeter if you want a cleaner look and easier slicing.

What’s the best way to get clean slices?

Chill the cake briefly, then slice with a warm, thin knife, wiping between cuts. Overkill? Maybe.

Effective? Completely.

How do I keep the cake from doming?

Use bake-even strips or lower the oven temp to 335°F and bake a few minutes longer. Leveling with a serrated knife works too, but less waste is nice.

Wrapping Up

This German chocolate cake recipe is a flex: tender chocolate layers, dreamy coconut-pecan frosting, and a ganache assist for drama.

It’s celebratory without being fussy and forgiving enough for a first-time baker. Make it once, and you’ll get requests on repeat—consider that fair warning. Now sharpen that knife, claim the corner slice, and enjoy the applause.