Classic German Chocolate Cake With Coconut-Pecan Frosting – A Comforting, Crowd-Pleasing Favorite

German chocolate cake isn’t actually from Germany—it’s named after Samuel German, the chocolatier behind the signature baking chocolate. What you get is a tender, chocolatey cake layered with a rich, caramel-like coconut-pecan frosting that feels nostalgic and celebratory. This version stays true to the classic while keeping the method straightforward.

The result is a moist crumb, deep chocolate flavor, and a frosting that’s equal parts gooey and nutty. Whether it’s for a birthday or a Sunday dessert, this is the kind of cake people remember.

Why This Recipe Works

• Buttermilk for moisture: The acidity tenderizes the crumb and adds subtle tang, balancing sweetness.
• German sweet chocolate: It’s milder and sweeter than semisweet, giving the cake its signature flavor.
• Whipped butter and sugar: Proper creaming creates lift and a soft, velvety texture.
• Cooked frosting: Egg yolks, butter, and evaporated milk create a glossy, caramel-style base that grips the coconut and pecans.
• Layering without heavy frosting: The cake isn’t iced on the sides, keeping it lighter and letting the filling shine.

Ingredients

For the Cake

• 4 oz German sweet baking chocolate, chopped
• 1/2 cup hot water
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk, room temperature

For the Coconut-Pecan Frosting

• 1 cup evaporated milk
• 1 cup granulated sugar (or 3/4 cup granulated + 1/4 cup light brown sugar for caramel depth)
• 3 large egg yolks
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 1/2 cups chopped pecans, toasted
• Pinch of salt

Step-by-Step Instructions

1. Prep the pans: Heat oven to 350°F (175°C). Butter and line three 8-inch round cake pans with parchment, then butter and flour the parchment.

   This prevents sticking and helps clean release.

2. Melt the chocolate: Combine the chopped German chocolate with hot water in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Cool to lukewarm.
3. Combine dry ingredients: In a bowl, whisk flour, baking soda, baking powder, and salt.

   Set aside.

4. Cream butter and sugar: In a large bowl, beat butter and sugar on medium-high until light and fluffy, 3–4 minutes. This traps air for lift.
5. Add eggs and vanilla: Beat in eggs one at a time, mixing well after each. Add vanilla.

   Scrape the bowl to ensure even mixing.

6. Add chocolate: Beat in the cooled melted chocolate until uniform.
7. Alternate dry and buttermilk: Add the dry ingredients in three additions, alternating with buttermilk in two, starting and ending with dry. Mix on low just until combined to avoid a tough crumb.
8. Divide and bake: Spread the batter evenly among the pans. Tap lightly to release air bubbles.

   Bake 22–28 minutes, or until a toothpick comes out with a few moist crumbs.

9. Cool the layers: Let cakes cool in pans 10 minutes, then invert onto racks, peel off parchment, and cool completely.
10. Make the frosting base: In a saucepan, whisk evaporated milk, sugar, and egg yolks until smooth. Add butter. Cook over medium heat, stirring constantly, until thickened and bubbly, 8–12 minutes.

    It should coat a spoon.

11. Finish the frosting: Remove from heat. Stir in vanilla, salt, coconut, and toasted pecans. Cool to a spreadable consistency, about 30 minutes.

    The frosting will thicken as it cools.

12. Assemble the cake: Place one layer on a stand. Spread about 1 cup frosting over the top, pushing gently to the edges. Repeat with the second layer.

    Place the final layer on top and spread remaining frosting over the top. Traditionally, the sides are left bare.

13. Set and serve: Let the cake sit 20–30 minutes to set the frosting. Slice with a sharp serrated knife.

    Wipe the blade between cuts for clean slices.

How to Store

• Room temperature: Keep covered for up to 2 days if your kitchen is cool. The frosting is cooked, but it’s best not to leave it in heat.
• Refrigerator: Store covered for 4–5 days. Bring to room temperature before serving so the frosting softens.
• Freezer: Freeze individual slices or whole layers (unfrosted) tightly wrapped for up to 2 months.

  Thaw in the fridge overnight, then frost.

Why This Is Good for You

• Portionable indulgence: A small slice satisfies thanks to rich flavors, helping you enjoy dessert mindfully.
• Nuts for nutrition: Pecans provide healthy fats, fiber, and minerals like magnesium and zinc.
• Homemade control: You control sugar and quality of ingredients, and can choose organic dairy, pasture-raised eggs, or lower-sugar tweaks.
• Celebration factor: Sharing a homemade cake builds connection. That’s good for well-being, too.

Pitfalls to Watch Out For

• Overbaking: Pull layers when a toothpick shows moist crumbs, not dry. Overbaked cake turns crumbly.
• Hot frosting on warm cake: Both should be cool to avoid sliding layers and a runny finish.
• Skipping toasting nuts: Toasting pecans deepens flavor and keeps them crunchy in the frosting.
• Overmixing batter: Once flour is in, mix just to combine.

  Overmixing develops gluten and toughens the crumb.

• Wrong chocolate: German sweet chocolate gives the classic profile. If substituting, adjust sugar to compensate.

Recipe Variations

• Sheet cake: Bake in a 9×13-inch pan for 30–35 minutes. Frost the top only for an easy potluck option.
• Semisweet swap: Use 4 oz semisweet chocolate and reduce sugar in the cake by 1/4 cup.

  Flavor will be richer and less sweet.

• Dark chocolate twist: Add 1 tablespoon Dutch-process cocoa to the dry ingredients for a deeper chocolate note.
• Coconut boost: Stir 1–2 tablespoons coconut cream into the frosting for extra coconut flavor.
• No nuts version: Replace pecans with toasted coconut flakes if you need to skip nuts.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Watch bake time; layers may bake slightly faster.
• Make-ahead: Bake layers a day ahead, wrap well, and chill. Frosting can be cooked, cooled, and refrigerated; loosen gently over low heat if too thick.

FAQ

Can I use sweetened condensed milk instead of evaporated milk?

No.

Sweetened condensed milk is much sweeter and thicker. Evaporated milk provides body without extra sugar. If you only have condensed milk, reduce the sugar significantly and expect a much sweeter frosting.

Do I have to use three layers?

No.

You can bake two 9-inch layers for 28–32 minutes. Increase frosting between layers and on top to compensate.

How do I toast pecans?

Spread chopped pecans on a sheet pan and bake at 350°F (175°C) for 6–8 minutes, stirring once. Cool before adding to the frosting to keep it thick.

Why is my frosting runny?

It likely didn’t cook long enough.

The mixture should bubble and thicken to a custard-like consistency that coats a spoon. If it’s thin, return to the stove and cook a few more minutes, stirring constantly.

Can I frost the sides?

Yes. Double the frosting or add a thin chocolate buttercream to the sides for a polished look.

The classic style leaves sides bare, but it’s your call.

What’s the best way to cut clean slices?

Use a sharp serrated knife and a gentle sawing motion. Wipe the blade between cuts and don’t press down hard, which can squeeze out filling.

Is there a dairy-free option?

Use plant-based butter, canned full-fat coconut milk instead of evaporated milk, and a dairy-free chocolate. Texture will be slightly different but still delicious.

Wrapping Up

This classic German chocolate cake gives you everything you want in a celebratory dessert: tender layers, balanced sweetness, and that iconic coconut-pecan frosting.

It’s approachable enough for a weekend bake yet special enough for a milestone. Follow the simple cues—don’t overbake, toast the nuts, cool the frosting—and you’ll end up with a cake that earns compliments every time. Keep this one in your back pocket; it’s a keeper.