This German Chocolate Cake is the classic you dream about—deep chocolate layers that stay soft and moist, topped with that signature coconut-pecan frosting that’s rich, buttery, and perfectly chewy. It’s a true celebration cake for birthdays, holidays, and anytime you want a dessert that feels special without being complicated.
Flavor and Texture Highlights
You get tender chocolate cake with a smooth cocoa richness, plus a thick, glossy topping packed with toasted pecans and sweet coconut. Every bite is a mix of soft, fudgy cake and caramel-like frosting.
Jump to Section
- Why You’ll Love This Cake
- Ingredients
- Step-by-Step Instructions
- Tips for the Best Results
- Serving Ideas
- Storage
- FAQs
- Recipe Card
Why You’ll Love This Cake
- Classic flavor: chocolate cake + coconut-pecan frosting in the most traditional way.
- Moist layers: buttermilk and hot water keep the crumb soft and tender.
- Show-stopper look: beautiful rustic frosting that doesn’t need perfect piping.
- Great for gatherings: slices cleanly and feeds a crowd.
Ingredients
For the Cake
- 2 cups (250 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk, room temperature
- 1 cup (240 ml) hot water
- 1 cup (227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 4 oz (115 g) German sweet baking chocolate, melted and cooled
For the Coconut-Pecan Frosting
- 1 cup (240 ml) evaporated milk
- 1 cup (200 g) granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup (115 g) unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups (130 g) sweetened shredded coconut
- 1 cup (120 g) chopped pecans
Step-by-Step Instructions
LOOK NEXT
