The Best Homemade German Chocolate Cake: Rich, Moist & Nutty
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.
Servings: 12 Servings
Calories: 460kcal
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.
- 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.