German Chocolate Cake (Classic, From-Scratch, Detailed Guide)

Rich chocolate cake layers filled and topped with a luscious coconut-pecan frosting — this American classic is indulgent, moist, and unforgettable.

Fun fact: “German” refers to Samuel German, the American baker who developed the sweet baking chocolate used in the original recipe — not Germany.

 Ingredients (3-layer 9-inch cake)

For the Chocolate Cake

• 2 cups (250g) all-purpose flour

• 1 ¾ cups (350g) granulated sugar

• ¾ cup (75g) unsweetened cocoa powder

• 1 ½ teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 large eggs (room temperature)

• 1 cup buttermilk (room temperature)

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup hot coffee (or hot water)

For the Coconut-Pecan Frosting (Traditional Filling)

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 large egg yolks

• ½ cup (115g) unsalted butter

• 1 teaspoon vanilla extract

• 1 ¼ cups sweetened shredded coconut

• 1 cup chopped pecans

Optional Chocolate Buttercream (For Exterior Frosting)

• 1 cup (226g) unsalted butter, softened

• 3 cups powdered sugar

• ½ cup cocoa powder

• 2–3 tablespoons milk or cream

• 1 teaspoon vanilla

(Traditionally, sides are left unfrosted, but this is optional.)

 Step 1: Prepare the Cake Pans

1. Preheat oven to 350°F (175°C).

2. Grease three 9-inch round pans.

3. Line bottoms with parchment.

4. Lightly flour sides.

 Step 2: Make the Chocolate Cake Batter

1. Combine Dry Ingredients

In a large bowl whisk:

• Flour

• Sugar

• Cocoa powder

• Baking soda

• Baking powder

• Salt

2. Add Wet Ingredients

Add:

• Eggs

• Buttermilk

• Oil

• Vanilla

Mix until smooth (about 1–2 minutes).

3. Add Hot Coffee

Slowly pour in hot coffee while mixing.

Batter will be thin — this is correct.

Hot coffee enhances chocolate flavor without tasting like coffee.

 Step 3: Bake

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