Some cakes are just desserts, then there’s Homemade German Chocolate Cake. This isn’t just a sweet treat; it’s a rich, deeply satisfying experience. A cake that feels like home, like family gatherings, like the kind of baking that fills your kitchen with warmth and your heart with memories.
I still remember my first bite. It was at my grandmother’s table, where the scent of fresh chocolate cake from scratch filled the air. The layers were soft and rich, perfectly balancing the deep cocoa flavor with the caramelized crunch of German Chocolate Cake Frosting.
The toasted pecans, the chewy coconut, that buttery, almost toffee-like sweetness, it was love at first bite.
Now, I’m bringing that same classic goodness straight to your kitchen. This German Chocolate Cake recipe is easy to make yet tastes like something you’d get from a bakery, moist, decadent, and loaded with that signature coconut-pecan frosting.
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And if you love chocolate as much as I do, don’t miss my Swiss Chocolate Chalet Cake, a dreamy, chocolate-lover’s paradise!
Why You’ll Love This Homemade German Chocolate Cake
This Homemade German Chocolate Cake isn’t just any chocolate cake, it’s the kind of cake that turns an ordinary day into something special.
- A Perfect Balance of Flavors – Deep, rich chocolate cake meets a luscious German Chocolate Cake Frosting loaded with coconut and toasted pecans. Every bite is a perfect harmony of chocolatey, nutty, and caramel-like sweetness.
- No Store-Bought Frosting Here – That iconic coconut-pecan topping? It’s homemade, thick, buttery, and packed with texture. Once you taste it, you’ll never go back to anything pre-made.
- Moist, But Not Overly Sweet – Unlike some cakes that are overwhelmed with sugar, this one keeps it balanced. The chocolate layers are rich but not heavy, and the frosting brings just the right touch of sweetness.
- It’s a Showstopper Without the Stress – No need for fancy piping skills! The rustic look of this cake, frosting dripping over the sides, toasted pecans peeking through, makes it effortlessly beautiful and completely irresistible.
- Nostalgic, Yet Timeless – If you’ve ever had a homemade German Chocolate Cake, you know it’s not just a dessert, it’s a memory. And if you haven’t? Well, it’s time to create one!
Ingredients for Homemade German Chocolate Cake
- All-purpose flour- A versatile flour that forms the base of the cake, giving it structure and stability while keeping it light and tender.
- Unsweetened cocoa powder- The key to the rich chocolate flavor, unsweetened cocoa powder gives the cake its deep, indulgent taste without adding extra sweetness.
- Baking powder- Helps the cake rise by releasing gas when mixed with wet ingredients, ensuring a light and fluffy texture.
- Baking soda- Works with the acidity in the recipe (like from the sour cream or coffee) to provide lift and promote browning.
- Salt- Balances the sweetness and enhances the overall flavor, bringing out the richness of the chocolate.
- Unsalted butter- Provides moisture and tenderness while adding richness to the cake without affecting the flavor with additional salt.
- Granulated sugar- Sweetens the cake while also contributing to its texture and moisture by dissolving into the batter.
- Eggs- Bind the ingredients together, adding structure and moisture, while helping the cake rise and providing a soft, airy texture.
- Pure vanilla extract- Adds a depth of flavor that complements the chocolate and enhances the sweetness of the cake.
- Whole milk- Contributes to the moistness and tenderness of the cake, helping to dissolve the dry ingredients and creating a smooth batter.
- Sour cream- Adds a subtle tang and moisture to the cake, resulting in a soft, dense crumb and helping balance the sweetness.
- Hot brewed coffee- Intensifies the chocolate flavor without making the cake taste like coffee, deepening the richness of the cake’s cocoa.
- Powdered sugar- Gives the frosting its smooth, spreadable consistency while sweetening it without the graininess of regular sugar.
- Shredded coconut- Adds texture and sweetness, along with a chewy bite that complements the rich frosting.
- Chopped pecans (toasted)- Gives the frosting a nutty crunch and deep flavor, bringing a rich contrast to the sweetness of the coconut.
- Evaporated milk- Adds creaminess and moisture to the frosting, helping achieve the perfect texture that isn’t too thick or too runny.
How to Make Your Best Homemade German Chocolate Cake
Follow these steps, and you’ll have a rich, moist cake with that irresistible coconut-pecan frosting in no time. Let’s get started!
Start with the Cake Layers
Set your oven to 350°F (175°C) and generously grease two 9-inch cake pans. Line the bottom with parchment paper for extra insurance, so the cake comes out cleanly every time. It’s one of those little details that makes life easier.
Mix the Dry Ingredients
In a medium bowl, whisk together your flour, cocoa powder, baking powder, baking soda, and salt. This is where all the flavor and texture start to come together, so make sure everything is well-mixed.
Cream the Butter and Sugar
In a large bowl, cream your softened butter and granulated sugar together until it’s light and fluffy. You can do this with an electric mixer on medium speed or by hand if you’re feeling a little extra.
Add the Eggs and Vanilla
Crack in your eggs one at a time, beating well after each addition. Then add in the vanilla extract, this is where the magic happens. That rich, warm flavor starts to come together with the butter and sugar.
Blend in the Wet Ingredients
First, mix the milk and sour cream together in a small bowl until combined.
Then, add the dry ingredients and the milk mixture to the batter in turns, starting and ending with the dry ingredients.
This keeps the batter smooth and ensures it’s evenly mixed. Stir until just combined. Don’t over-mix; you want it smooth but not overworked.
Pour in the Coffee
Slowly pour in your hot brewed coffee (or hot water, depending on your preference). This will seem a bit thin, but that’s totally normal. The coffee enhances the chocolate flavor and gives your cake a super moist texture. Stir it gently into the batter until everything is fully incorporated.
Bake the Cake Layers
Pour the batter into the prepared cake pans, distributing it evenly for uniform baking. Give the pans a little shake to even out the batter.
Pop them into the oven and bake for about 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few crumbs.
Allow the cakes to rest in the pans for 10 minutes, then carefully transfer them onto a wire rack to cool entirely.
Make the Frosting
While the cake is cooling, let’s tackle the frosting! Begin by gently melting the butter in a saucepan over medium heat, stirring occasionally for even consistency.
In a separate bowl, whisk together the evaporated milk, granulated sugar, and egg yolks until well combined. Then slowly pour the mixture into the melted butter, along with the vanilla extract.
Stir everything together until it’s nice and smooth and bring it to a gentle simmer. Stir constantly until the mixture thickens, which will take about 8-10 minutes.
Add the Coconut and Pecans
Once your frosting has thickened and cooled slightly, stir in the shredded coconut and chopped toasted pecans. The coconut adds chewiness, and the pecans give it a nice, nutty crunch. This frosting is everything.
Frost the Cake
Now, it’s time to layer! Place one of the cooled cake layers on a serving platter and spread a generous amount of frosting on top. Place the second layer and do the same. Don’t worry if the frosting drips down the sides a little, that’s part of the charm!
And there you have it, your perfect, homemade German Chocolate Cake. Rich, moist, and full of that classic frosting that’s simply irresistible. You’ll want to bake this one again and again!
If you’re a serious chocolate lover, you’ll also want to try my Chocolate Coffee Cake, its next-level indulgence!
What to Serve with Your Homemade German Chocolate Cake
Looking to elevate your Homemade German Chocolate Cake even more? Try these unique pairings:
- Caramelized Bananas: Sweet, caramelized bananas add a warm, gooey contrast to the rich, nutty frosting.
- Coconut Sorbet: A refreshing, light coconut sorbet complements the cake’s coconut-pecan frosting and cools down the sweetness.
- Dark Chocolate Bark: Add some extra chocolate indulgence with a side of dark chocolate bark sprinkled with sea salt.
- Chai-Spiced Nuts: Roasted pecans or almonds spiced with chai seasoning add a crunchy, fragrant contrast to the soft cake.
- Pineapple Ginger Compote: A tangy pineapple and ginger compote cuts through the richness and adds a zesty twist.
3 Mistakes to Avoid When Making Homemade German Chocolate Cake
- Overmixing the Batter: Mixing too much can result in a dense cake. Mix only until the ingredients are fully incorporated to maintain a light and airy texture.
- Skipping the Parchment Paper: Not lining the pans can make it hard to remove the cake without breaking. Always use parchment for easy release.
- Not Cooling the Cake Completely Before Frosting: If the cake’s too warm, the frosting will melt and slide off. Let the layers cool fully for the best results.
FAQs
What makes German chocolate cake different?
German chocolate cake stands out because of its unique frosting made from coconut, pecans, egg yolks, and evaporated milk, giving it a rich, nutty texture. The cake itself is moist and slightly denser, with a deep chocolate flavor that pairs perfectly with the sweet, crunchy topping.
Can German chocolate cake be left out overnight?
It’s best not to leave the cake out overnight, especially with its coconut-pecan frosting. While the cake itself can handle a few hours at room temperature, the frosting contains dairy and eggs, which can spoil if left out for too long. To keep it fresh, cover the cake and store it in the fridge.
The Best Homemade German Chocolate Cake: Rich, Moist & Nutty
Ingredients
For the Chocolate Cake:
- 1 ½ cups 190g all-purpose flour
- ¾ cup 75g unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 115g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup 240ml whole milk, at room temperature
- ½ cup 120ml sour cream, at room temperature
- ½ cup 120ml hot brewed coffee (or hot water for a milder flavor)
For the German Chocolate Frosting:
- 1 ½ cups 340g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- ½ cup 120ml evaporated milk
- 3 large egg yolks room temperature
- 1 teaspoon pure vanilla extract
- 1 cup 100g sweetened shredded coconut
- 1 cup 120g chopped pecans (toasted for extra flavor)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix the milk and sour cream together in a small bowl.
- Add the dry ingredients to the butter mixture in three parts, alternating with the milk/sour cream mixture (beginning and ending with dry). Mix until just combined, don’t overmix.
- Gently stir in the hot coffee or water until the batter is smooth.
- Divide the batter evenly between the pans and level the tops.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, whisk together the egg yolks, evaporated milk, and sugar until well combined.
- Melt the butter in a saucepan over medium heat, then slowly whisk in the egg yolk mixture.
- Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). It should coat the back of a spoon.
- Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let it cool until spreadable.
- Place one cake layer on a serving plate and spread half the frosting on top.
- Add the second cake layer and spread the remaining frosting over the top.
- Let the cake sit for at least 30 minutes before slicing to allow the frosting to set.
Notes
- Always line the cake pans with parchment paper to make sure the layers come out easily.Â
- Ensure the cake has cooled entirely before you begin frosting it. If it's too warm, the frosting can melt and slide off.
- For an extra moist cake, try adding a little extra sour cream to the batter.
In your main recipe the sour cream and milk are not apart of it!
Hey Sunny! Thanks for catching that! I’ve updated the recipe. You’ll mix the milk and sour cream first, then alternate adding them with the dry ingredients. Hope it helps, and I’d love to hear how it turns out!