Homemade German Chocolate Cake

A true classic, German Chocolate Cake is known for its rich layers of moist chocolate cake, filled and topped with a luscious coconut-pecan frosting. This homemade version is decadent, buttery, and chocolatey with just the right balance of sweetness and texture — perfect for birthdays, holidays, or any special celebration.

Ingredients

For the Chocolate Cake:

1 cup semisweet or dark chocolate, chopped (or high-quality baking chocolate)
½ cup boiling water
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature

For the Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter, cut into cubes
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans

Optional Chocolate Ganache (for drizzling):

4 oz semisweet chocolate, chopped
½ cup heavy cream

Instructions

1. Prepare the Chocolate Base:

Place the chopped chocolate in a small heatproof bowl and pour the boiling water over it. Stir until smooth and fully melted. Set aside to cool slightly while preparing the batter.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar:

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. This step is crucial for creating a light, airy texture in your cake layers.

4. Add Eggs and Vanilla:

Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla extract and mix until incorporated.

5. Combine Wet and Dry Ingredients:

Add the melted chocolate mixture to the bowl and mix on low speed until combined. Gradually add the dry ingredients, alternating with the buttermilk — starting and ending with the dry mixture. Mix until just combined; do not overbeat.

6. Bake the Cake:

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper. Divide the batter evenly between the pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

7. Make the Coconut-Pecan Frosting:

In a medium saucepan, combine evaporated milk, sugar, and egg yolks. Whisk well before turning on the heat. Add the butter and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10–12 minutes).
Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Allow the frosting to cool completely before assembling the cake.

8. Optional: Prepare the Chocolate Ganache (for extra decadence):

Heat the heavy cream in a small saucepan or microwave until hot but not boiling. Pour over the chopped chocolate and let it sit for 2–3 minutes. Whisk until smooth and glossy. Let cool slightly before drizzling.

9. Assemble the Cake:

Place the first cake layer on a serving plate or cake stand. Spread a generous layer of the coconut-pecan frosting evenly on top. Repeat with the second layer, then add the third cake layer and spread the remaining frosting on top.
For an extra indulgent finish, drizzle the chocolate ganache over the top, letting it drip slightly down the sides.

10. Serve and Enjoy:

Let the assembled cake set for at least 30 minutes before slicing, allowing the frosting to firm up slightly. Serve at room temperature for the best flavor and texture.

Tips & Tricks

Make Ahead: You can bake the cake layers a day in advance and store them wrapped tightly at room temperature. Frosting can also be made ahead and stored in the fridge — just bring it to room temperature before using.
Storage: Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: The unfrosted cake layers freeze beautifully for up to 2 months. Thaw overnight in the refrigerator before assembling.
Add-Ons: For extra crunch, toast the pecans before adding them to the frosting. For a richer flavor, use dark chocolate instead of semisweet.

Prep & Cook Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Cooling & Assembly: 45 minutes
Total Time: About 1 hour 40 minutes
Servings: 10–12 slices

This Homemade German Chocolate Cake is the definition of indulgence — a rich, tender chocolate cake layered with gooey coconut-pecan frosting and topped with a touch of chocolate ganache. It’s a showstopping dessert that’s perfect for birthdays, holidays, or whenever you want to impress your guests with a true classic.