Ultimate German Chocolate Cake with Coconut-Pecan Frosting
The Ultimate German Chocolate Cake is a rich, decadent dessert featuring moist chocolate layers and a gooey coconut-pecan frosting. Its timeless flavor and classic American roots make it a celebratory favorite that’s easy to customize and impossible to resist.
Ingredients
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 or canola oil
- 2 teaspoons 10 ml vanilla extract
- 1 cup 240 ml boiling water
For the Coconut Frosting:
- 1/2 cup 100 g light brown sugar
- 1/2 cup 100 g granulated sugar
- 1/2 cup 115 g unsalted 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
For the Chocolate Frosting:
- 1/2 cup 115 g 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
Instructions
- Preheat your oven to 375°F (190°C). Grease two 8-inch or 9-inch round cake pans thoroughly. For easier cake removal, line the bottoms with a round piece of parchment or wax paper.
To Make the Cake:
- 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 extract, mixing until well blended. Pour the wet mixture into the dry ingredients and stir until fully combined. Slowly add the boiling water, mixing carefully—the batter will be quite thin. Divide the batter evenly between the prepared pans.
- Bake for 25 to 35 minutes, adjusting the time depending on pan size—cakes in 9-inch pans may bake more quickly. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Let the cakes cool in the pans for 5 minutes, then carefully invert them onto wire racks to cool completely.
To Make the German Chocolate Frosting:
- In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir the mixture together and cook over medium heat until it reaches a low boil. Continue stirring constantly for several minutes, until the mixture thickens to a custard-like consistency. Remove from heat and stir in the vanilla extract, chopped pecans, and shredded coconut. Set the frosting aside to cool completely before using it to assemble the cake.
To Make the Chocolate Buttercream Frosting:
- Melt the butter in a saucepan or microwave-safe bowl. Stir in the cocoa powder until smooth. Gradually beat in the powdered sugar and evaporated milk, alternating between the two until the frosting reaches a smooth, spreadable consistency. If needed, add a little more milk to thin it, or more powdered sugar to thicken it. Finally, stir in the vanilla extract.
To Assemble the Cake:
- Place one cooled cake layer on a serving plate or cake stand. Spread a thin layer of chocolate buttercream over the surface. Then, add half of the coconut frosting and gently spread it evenly over the top, leaving about 1/2 inch of space from the edge. Place the second cake layer on top. Cover the top and sides of the cake with the remaining chocolate buttercream. Finish by spooning the remaining coconut-pecan frosting over the top of the cake, smoothing it into an even layer.
Notes
High Altitude Adjustment: If you are baking at high altitude, be sure to add an extra 3 tablespoons of flour to the cake batter to help it rise properly.
Make-Ahead Instructions: Both the coconut-pecan frosting and the chocolate buttercream can be prepared in advance and stored in airtight containers in the refrigerator. The coconut frosting will stay fresh for about 1 to 2 weeks, depending on the freshness of your ingredients. The chocolate frosting can be kept for up to 2 to 3 weeks. When you're ready to frost the cake, take the frostings out of the fridge about an hour beforehand to allow them to soften and come to room temperature.
Freezing Instructions: Once your cake layers are fully baked and completely cooled, wrap each one tightly in plastic wrap and place them in individual zip-top freezer bags. The layers can be frozen for up to 3 months. For easier handling, frost the layers while they’re still frozen—they’re sturdier and less likely to crumble. You can also freeze the fully assembled German Chocolate Cake. Wrap it securely and store it in the freezer for 2 to 3 months. For best results, consider slicing the cake first, wrapping each slice individually in plastic wrap, and placing them in a freezer-safe container. Allow the cake or slices to thaw and come to room temperature before serving.