The Best Ever Moist German Chocolate Cake is the ultimate expression of chocolate cake perfection—rich, tender, and deeply flavorful, with layers so soft they nearly melt in your mouth. What sets this cake apart is its luscious texture combined with a nutty, caramel-like coconut-pecan frosting that brings comfort and celebration into every bite. This isn’t just any chocolate cake—it’s a cherished classic that elevates any occasion, from birthdays to holidays, and it never fails to impress guests with its homemade charm and old-fashioned goodness. The aroma of warm chocolate mingled with toasted coconut and buttery pecans is irresistible, and the cake’s exceptional moistness keeps it fresh for days, making it a favorite for both baking and sharing. Whether made for a family gathering or a personal treat, this cake promises timeless satisfaction, a perfect crumb, and a rich, nostalgic flavor that stays with you long after the last slice.
The History of German Chocolate Cake
Despite its name, German Chocolate Cake isn’t from Germany. Its roots are purely American, stemming from the creation of a specific chocolate. In 1852, Samuel German developed a mild dark baking chocolate for the Baker’s Chocolate Company. This chocolate became known as “German’s Sweet Chocolate,” and over a century later, in 1957, a homemaker in Texas submitted a recipe using this chocolate to a local newspaper. The cake featured layered chocolate cake filled and topped with a rich coconut-pecan frosting and quickly gained national popularity. Over time, the apostrophe was dropped, and the dessert became simply known as German Chocolate Cake. This misnomer didn’t hinder its fame—it only grew more beloved, becoming a staple dessert in American homes. Its unique use of frosting only between the layers and on top, not on the sides, added to its character and rustic elegance. The flavor combination of mildly sweet chocolate with caramelized coconut and crunchy pecans remains as iconic and delicious today as it was more than 60 years ago.
Ingredients Breakdown
For the Chocolate Cake:
- 2 cups (400 g) granulated sugar
- 1 3/4 cups (210 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 teaspoons (6 g) baking powder
- 1 1/2 teaspoons (7.5 g) baking soda
- 1 teaspoon (5 g) salt
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1/2 cup (120 ml) vegetable oil
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 ml) boiling water
For the Coconut-Pecan Frosting:
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (115 g) butter
- 3 large egg yolks
- 3/4 cup (180 ml) evaporated milk
- 1 tablespoon (15 ml) vanilla extract
- 1 cup (120 g) chopped pecans
- 1 cup (80 g) sweetened shredded coconut
Optional Chocolate Buttercream for Sides:
- 1/2 cup (115 g) unsalted butter
- 2/3 cup (65 g) unsweetened cocoa powder
- 3 cups (360 g) powdered sugar
- 1/3 cup (80 ml) evaporated milk
- 1 teaspoon (5 ml) vanilla extract
Step-by-Step Recipe
Preheat your oven to 350°F (175°C). Prepare two 8-inch or 9-inch round cake pans by greasing the sides with butter and lining the bottoms with parchment paper for easy removal. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine the eggs, buttermilk, oil, and vanilla, and mix well. Gradually add the wet ingredients to the dry mixture, stirring until combined. Carefully pour in the boiling water, mixing until the batter is smooth and thin. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the coconut-pecan frosting, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a medium saucepan over medium heat. Stir constantly as the mixture comes to a gentle boil, cooking for about 10–12 minutes until thickened. Remove from heat, then stir in the vanilla, chopped pecans, and shredded coconut. Allow the frosting to cool completely before using. For the optional chocolate buttercream, melt the butter, then mix in the cocoa powder. Alternate adding powdered sugar and evaporated milk, beating until smooth and fluffy. Add vanilla and adjust consistency with more milk or sugar as needed.
To assemble the cake, place one cooled layer on a serving plate and spread a thick layer of the coconut-pecan frosting on top. Place the second cake layer over the frosting and top with the remaining coconut mixture, spreading it evenly. For a more finished look, use chocolate buttercream to frost the sides of the cake or pipe decorative borders. Chill for at least 30 minutes before serving to set the frosting and enhance the flavor.
Tips for the Perfect German Chocolate Cake
Use room-temperature ingredients for even mixing and better texture. Make sure your baking powder and soda are fresh to ensure a good rise. Do not overmix the batter—especially after adding boiling water—to maintain a tender crumb. Toast the pecans beforehand to bring out their natural nuttiness. Always let the coconut frosting cool fully before using, or it may run off the cake. Chill the cake layers slightly before frosting to make assembly easier and cleaner. For added moisture, brush cake layers with a simple syrup before frosting. Let the finished cake rest for several hours or overnight for the best flavor development.
Variations and Customizations
Turn the recipe into cupcakes for party-friendly servings, adjusting baking time to 18–22 minutes. Swap pecans with walnuts, hazelnuts, or leave out nuts entirely for a nut-free version. Add a layer of chocolate ganache between the cake and frosting for extra decadence. Use dark chocolate instead of cocoa powder for a richer base. Incorporate espresso powder in the batter to intensify the chocolate flavor. Make it gluten-free by substituting a 1:1 gluten-free flour blend. For a dairy-free version, use plant-based milk and butter alternatives. Layer with whipped chocolate mousse for a lighter texture or top with chocolate curls or a drizzle of caramel for a dramatic finish.
Health Considerations and Nutritional Value
German Chocolate Cake is an indulgent dessert that’s rich in sugar, fat, and calories. A typical slice can range from 500–700 calories, depending on the size and amount of frosting used. While it’s not intended as a health food, occasional treats like this are a welcome part of a balanced diet. You can make a lighter version by reducing sugar, using low-fat or plant-based ingredients, or opting for unsweetened coconut. The cake does contain small amounts of protein and fiber from the eggs, nuts, and coconut. It’s not suitable for people with nut allergies or lactose intolerance unless properly modified. Enjoy in moderation, and consider cutting smaller slices to savor the flavor without overindulging.
Frequently Asked Questions (FAQ)
Is German Chocolate Cake really from Germany? No, it was named after Sam German, who created the chocolate used in the original recipe—it’s an American creation.
Can I make the cake in advance? Yes. The cake layers and frostings can be made ahead of time. Store the frostings in the fridge and bring to room temperature before assembling.
Can I freeze the cake? Yes. Wrap baked and cooled cake layers tightly and freeze for up to 3 months. You can also freeze the assembled cake or individual slices.
Can I use store-bought frosting? While you can, homemade coconut-pecan frosting delivers the most authentic flavor.
Do I need to frost the sides? Traditionally, German Chocolate Cake is only frosted between the layers and on top, but you can add chocolate buttercream around the sides for extra richness.
How should I store the cake? Store at room temperature for up to 2 days, or refrigerate for longer freshness—especially in warmer climates.
Can I make this nut-free? Yes, simply omit the pecans or use a safe alternative if you’re catering to allergies.
The Best Ever Moist German Chocolate Cake
Ingredients
Chocolate Cake
- 2 cups 240g all-purpose flour
- 2 cups 400g granulated sugar
- 3/4 cup 65g unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup 240ml milk
- 1/2 cup 120ml vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup 240ml boiling water
Coconut Pecan Frosting (Yields about 5 1/2 cups)
- 2 cups 480ml evaporated milk
- 2 cups 400g granulated white sugar
- 6 egg yolks beaten with 2 teaspoons water
- 1 cup 226g butter or margarine
- 2 teaspoons vanilla extract
- 2 cups 200g chopped pecans
- 2 cups 170g sweetened flaked coconut
Instructions
Chocolate Cake
- Preheat your oven to 350ºF (175ºC). Grease three 8- or 9-inch round cake pans and lightly dust them with cocoa powder. I usually make a two-layer cake and reserve the third layer for kids who prefer it without frosting, or for family members with nut allergies.
- In a large mixing bowl (I typically use my KitchenAid stand mixer), combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until all dry ingredients are fully incorporated.
- Add the milk, vegetable oil, eggs, and vanilla extract to the dry mixture, and mix on medium speed until everything is well combined. Lower the speed and gradually pour in the boiling water. Once the water is fully incorporated, increase the speed to high and beat the batter for about 1 minute until smooth.
- Divide the cake batter evenly between the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer the cakes from the pans to a wire rack to cool completely.
- While the cakes are baking, prepare the frosting, as it requires about an hour to cool before use.
Coconut Pecan Frosting
- In a large saucepan, combine the evaporated milk, sugar, egg yolks, margarine (or butter), and vanilla extract. Cook over medium-low heat, stirring constantly, until the mixture reaches a slow boil. Continue stirring constantly as the mixture thickens, which should take around 12 minutes from the point it begins to boil.
- Once thickened, remove the saucepan from the heat and stir in the chopped pecans and flaked coconut. The frosting will continue to thicken as it cools.
- Let the frosting cool for one hour before using it on the cake. I usually use about 1 1/2 cups of frosting between each cake layer and spread the remaining amount over the outside of the cake.
- For cleaner slices, refrigerate the frosted cake for 30 minutes before serving. Enjoy!