Easy Homemade German Chocolate Cake Recipe

Introduction

If you want to impress with a slice of pure decadence, look no further than this Easy Homemade German Chocolate Cake. Famous for its rich, tender chocolate crumb and the signature coconut-pecan frosting, this cake is a showstopper for birthdays, holidays, or any time you crave a crowd-pleasing dessert.

The beauty of this recipe lies in its simplicity—with everyday pantry ingredients, you can create a cake that is every bit as indulgent and satisfying as anything from a professional bakery. The harmonious combination of silky chocolate, crunchy pecans, and sweet toasted coconut makes every bite truly memorable.

Why This German Chocolate Cake Stands Out

Unlike classic chocolate cake, German Chocolate Cake is defined by its nutty-sweet filling and topping. This version balances moist, chocolatey layers with a luscious, homemade coconut-pecan frosting—no store-bought shortcuts needed. Even novice bakers can feel confident with this straightforward recipe, which guarantees consistent results and impressive flavor every time.

How to Achieve the Perfect Texture and Flavor

Moisture is key to a great German chocolate cake. Using buttermilk gives the sponge a tender crumb, while melted chocolate ensures deep, even flavor. With a Reynolds Kitchens Brown Parchment Paper Roll lining your cake pans, you can breeze through the unmolding step and keep your layers intact for beautiful presentation.

For the coconut-pecan frosting, stirring the mixture gently and consistently helps develop a creamy, caramelized texture. Toasting the pecans and coconut beforehand brings a new level of flavor that sets your cake apart.

Cake Assembly and Finishing Touches

After cooling, carefully layer the cakes and spread generous helpings of frosting between and on top of each one. Using the Homaxy 100% Cotton Waffle Weave Kitchen Dish Cloths ensures mess-free, precise frosting application, while your cake stand remains spotless.

For clean slices, use a long, sharp knife dipped in hot water and wiped dry between cuts. Store any leftovers in Rubbermaid Brilliance Food Storage Containers to maintain the cake’s freshness and moisture for days.

Serving Suggestions for a Stunning Dessert Table

Present your German Chocolate Cake as the centerpiece of your dessert spread. Garnish with a sprinkle of extra toasted pecans and coconut. Complement each slice with a glass of milk poured into a Stanley Quencher ProTour Flip Straw Tumbler for modern appeal, or pair with a cup of coffee for a classic finish.

Nutritional Information and Serving Size

This Easy Homemade German Chocolate Cake yields approximately 12 generous slices. Each serving clocks in around 480–550 calories, primarily from the rich chocolate base and the coconut-pecan frosting. It’s a dessert best enjoyed as a special treat!

Easy Homemade German Chocolate Cake (Recap)

With its perfectly moist chocolate layers and sweet, nutty frosting, this cake delivers classic flavor with easy, reliable preparation. It’s sure to be the highlight of any celebration or family gathering.

Ingredients

For the Cake Layers:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup buttermilk (room temperature)
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup hot water

For the Coconut-Pecan Frosting:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– ½ cup unsalted butter
– 1 teaspoon vanilla extract
– 1 ½ cups sweetened shredded coconut
– 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with Reynolds Kitchens Brown Parchment Paper Roll for effortless unmolding and a perfect cake finish.
2. In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt until combined.
3. Add eggs, buttermilk, vegetable oil, and vanilla to the dry ingredients. Mix until just incorporated. Pour in hot water and beat with a mixer until smooth (about 2 minutes). For quick mixing, try using the Ninja BL610 Professional 72 Oz Countertop Blender—it handles batter beautifully and ensures a lump-free cake.
4. Divide the batter evenly between prepared pans and bake for 28–32 minutes, or until a toothpick inserted comes out clean.
5. Cool cakes in pans for 10 minutes, then remove to wire racks. Allow to cool completely before frosting.
6. For the Frosting: In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly with a silicone spatula, until thickened and golden brown (about 10–12 minutes). Remove from heat, stir in vanilla, coconut, and pecans. Allow it to cool to room temperature before frosting the cakes.
7. Place the first cake layer on your serving plate. Spread half the coconut-pecan frosting over the top. Add the second cake layer, then cover with the remaining frosting. Use a Homaxy 100% Cotton Waffle Weave Kitchen Dish Cloths for easy cleanup as you work.
8. Let the finished cake set for 30 minutes at room temperature, then slice and serve. Store leftovers in Rubbermaid Brilliance Food Storage Containers for maximum freshness.

Cook and Prep Times

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes (plus cooling time)