Introduction
When I, Ella Chef, first baked a German Chocolate Cake, I didn’t expect it to become a family favorite. The rich layers of chocolate, filled and topped with a gooey coconut-pecan frosting, created an indulgence that felt both elegant and comforting. This cake isn’t actually German by origin — it’s named after Samuel German, who developed the baking chocolate used in the original recipe. Over the years, I’ve perfected my version to be moist, balanced, and irresistibly decadent. Each bite is a harmony of deep chocolate flavor and nutty caramel sweetness — a true celebration of classic homemade baking.
German Chocolate Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream butter, sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternate adding the dry mixture and buttermilk to the wet ingredients, mixing just until combined.
- Stir in hot water slowly until batter is smooth. Divide evenly between pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- For the frosting, combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until thickened (about 10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Cool until spreadable.
- Spread frosting between cake layers and over the top. Optionally, frost sides with chocolate ganache or buttercream.
Nutrition
Notes
How to Make the Recipe
To make this decadent German Chocolate Cake, begin by preheating your oven and preparing two 9-inch cake pans with butter and flour. In a large mixing bowl, combine the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, cream the butter, sugar, and brown sugar until fluffy. Add eggs one at a time, mixing well after each addition, and stir in vanilla extract for aroma.
Now, alternately add the dry ingredients and buttermilk to the butter mixture, blending gently after each addition. This ensures a smooth, moist batter. Finally, stir in the hot water, which helps activate the cocoa for a deeper chocolate flavor. Pour the batter evenly into the prepared pans and bake for about 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool completely before assembling.
For the coconut-pecan frosting, mix evaporated milk, brown sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat while stirring constantly until the mixture thickens into a luscious caramel-like consistency. Remove from the heat and stir in vanilla extract, shredded coconut, and toasted pecans. Allow it to cool to a spreadable texture before frosting the cake.
To assemble, spread the frosting between the cake layers and over the top. If you’d like, frost the sides with a layer of chocolate buttercream or ganache for an elegant finish. Garnish the top with pecan halves for a classic touch. The result is a rich, nutty, and irresistibly moist cake that perfectly balances sweetness with texture — ideal for birthdays, holidays, or any special occasion.
Conclusion
The German Chocolate Cake is a timeless dessert that combines indulgent chocolate with the comforting sweetness of coconut and pecans. As Ella Chef, I find it’s a perfect treat to share with loved ones — each slice offering layers of flavor and nostalgia. Whether you bake it for celebrations or as a simple weekend indulgence, this cake always delivers pure joy. With its silky frosting and tender crumb, it’s more than just dessert — it’s a beautiful expression of homemade love and craftsmanship.