If we were neighbors, I would 100 percent show up with a slightly warm slice of German Chocolate Cake and whisper that you should eat it now, fork in hand, because the frosting is still glossy and a little melty. My first memory of this cake is from my aunt's birthday, when I tried to toast the pecans and forgot them in the oven for, uh, a touch too long. The whole kitchen smelled like a campfire. We laughed, scraped off the darkest bits, and still devoured it. That was the day I learned two things: set a timer, and nobody minds imperfect cake when it tastes like a hug.
Why you will love this, at least my crew does
I make this when birthdays sneak up on me or when Sunday just needs a little celebration. My family goes a bit bonkers for the coconut pecan frosting because it feels fancy but is basically candy you can spread. I used to get frustrated with layer cakes because the layers stuck or the crumb was dry; actually, I find it works better if I chill the layers a smidge before frosting. And if you need a tiny win on a Tuesday, this cake will absolutely deliver. It is rich but not heavy, sweet but not toothache sweet, and the frosting covers a multitude of sins. Plus, the leftovers with coffee the next morning are, in my opinion, even better.
Ingredients I grab, plus what I swap when life happens
For the cake
- 2 cups all purpose flour, about 250 g
- 1 and ½ cups granulated sugar, about 300 g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 4 ounces sweet baking chocolate, chopped; Baker's German is classic, but any good sweet or semi sweet works
- ½ cup unsalted butter, 113 g, softened
- ½ cup neutral oil, 120 ml; I sometimes skip the oil and use all butter when I want a firmer crumb
- 2 large eggs, room temp
- 1 cup buttermilk, 240 ml; or milk with 1 tablespoon vinegar stirred in
- 1 teaspoon vanilla extract
- ½ cup hot coffee or hot water to melt and bloom the chocolate; coffee makes the chocolate pop, promise
Shortcut note: No sweet chocolate on hand? Use ½ cup Dutch process cocoa plus ½ cup hot coffee, and add 2 extra tablespoons sugar. Not traditional, still delicious. The cocoa guide at King Arthur Baking explains the cocoa types nicely.
For the coconut pecan frosting
- 1 cup evaporated milk, 240 ml
- 3 large egg yolks
- ¾ cup granulated sugar, 150 g; I swap with light brown sugar sometimes for a caramel vibe
- ½ cup unsalted butter, 113 g
- 1 teaspoon vanilla extract
- 1 and ½ cups sweetened shredded coconut, about a good handful plus a bit, 120 g
- 1 and ½ cups toasted pecans, chopped, about 150 g
- Pinch of salt
Optional chocolate drizzle: 3 ounces dark chocolate with 2 tablespoons cream. Not required, but it makes people think you went to pastry school.
How I make it when I am half chatting and half baking
- Heat the oven to 350 F. Grease three 8 inch cake pans and line the bottoms with parchment. If you do not have parchment, rub the pans with butter and dust with flour. Do both if your pans are a bit sticky. I swear by an offset spatula here, but a butter knife works.
- Melt the chocolate. Pour the hot coffee over the chopped chocolate in a bowl and let it sit one minute; stir until smooth. If it looks split, keep going, it comes back together.
- In a big bowl, beat butter, oil, and sugar until pale and fluffy, about 2 to 3 minutes. Stand mixer on medium is dreamy and non negotiable. Or use a sturdy whisk and some elbow grease if that is what you have.
- Add the eggs, one at a time, mixing well after each, then the vanilla. This is where I usually sneak a taste. Yes, I know, raw eggs, but still.
- Whisk flour, baking soda, baking powder, and salt in a separate bowl. Add half the dry mix to the batter, then the buttermilk, then the remaining dry mix. Mix on low until just combined. Scrape the bowl, twice if you are chatty like me.
- Pour in the melted chocolate mixture and mix just until smooth. Do not overmix. The batter should look like glossy chocolate pudding.
- Divide batter among the pans. I eyeball it, then do a quick weigh to fix any obvious wonkiness. Tap pans on the counter to pop air bubbles. Bake 22 to 26 minutes until the centers spring back and a toothpick has a few moist crumbs. Do not overbake, please.
- Cool in pans 10 minutes, then run a knife around the edge and flip onto racks. Let cool completely. Actually, I find it works better if you chill the layers 20 minutes before frosting; less crumb drama.
Make the coconut pecan frosting
- In a medium saucepan, whisk evaporated milk, egg yolks, and sugar until well combined. Add butter. Cook over medium heat, stirring often, then constantly as it thickens, about 8 to 12 minutes. You want it thick enough to coat a spoon and leave a trail when you drag a spatula through. Do not boil hard. It is patient cooking, not sprinting.
- Off the heat, stir in vanilla, coconut, pecans, and a pinch of salt. It will look a bit loose at first, then it thickens as it cools. If it looks a bit weird at this stage, do not worry, it always does. Cool to room temp before using.
Assemble
- Place the first layer on a plate. Spread a generous layer of frosting, nudging it all the way to the edges. Repeat with the next layer. Top the cake with more frosting. I leave the sides semi naked, it feels classic for German Chocolate Cake.
- Drizzle with melted chocolate if you are feeling fancy. Chill 20 minutes to set, or slice right away if patience is not your thing.
Notes I learned the honest way
- Toast the pecans for flavor. Oven 350 F, 6 to 8 minutes, shake the pan once. Keep an eye on them, they go form perfect to too dark quickly. If you need a deep dive on nuts and technique, I like browsing Serious Eats.
- Room temp eggs mix in smoother. If you forget, set them in warm water for 10 minutes.
- Grease those pans well. A parchment circle saves the day. If you want a visual how to, the cocoa guide above has good adjacent resources, and I also peek at Ghirardelli for chocolate info when I am choosing bars.
- I think this tastes better the next day after a chill overnight. The flavors settle and get cozy.
- Humidity can make the frosting take its sweet time to thicken; give it a few extra minutes of gentle cooking.
Variations I played with
- Sheet cake mood: Bake in a 9 by 13 pan for about 30 to 35 minutes. Pile the frosting on top, no layering required. Great for potlucks.
- Cupcakes: Makes about 24. Bake 18 to 20 minutes. A spoonful of frosting on each, done. They freeze well, too.
- Gluten free test: I tried a one to one gluten free flour blend. Flavor was spot on, crumb was slightly tender and a bit crumbly, but still very good.
- What did not work: I once tried coconut milk instead of evaporated milk in the frosting without adjusting anything. It stayed thin and would not set. Next time I reduced it longer first. Lesson learned.
Gear I use, but here is how to wing it
- Three 8 inch cake pans. Two 9 inch work if that is what you own, just bake a few minutes longer.
- Stand mixer makes creaming easy. That said, a hand mixer or whisk gets the job done if you are patient.
- Offset spatula for frosting. A butter knife plus a warm mug of water for dipping is my low tech backup.
- Cooling racks. In a pinch, I have set cakes on a clean oven grate. Not ideal, but it worked.
Side note that does not really fit: does anyone else lose measuring cups to the dishwasher abyss for weeks, then they just show up like, hi, miss me I do this constantly. Anyway.
Storing leftovers, though honestly we rarely have them
Cover and keep at cool room temp up to 2 days, or refrigerate up to 5. The frosting firms in the fridge, so let slices sit out 20 minutes for best texture. You can freeze well wrapped slices for up to 2 months. In my house it rarely lasts more than a day.
How we like to serve it
- With a cold glass of milk for kids and a small espresso for me.
- A pinch of flaky salt on each slice makes the chocolate sing, try it.
- Warm a slice 10 seconds in the microwave if you want the frosting a little gooey. Not traditional, very yum.
Pro tips I earned by messing up
- I once tried rushing the frosting and cranked the heat. Regretted it because the eggs scrambled at the edges. Gentle heat is key.
- I skipped parchment circles one time and a whole layer stuck. Now I keep a stack of parchment rounds ready. Or I trace the pan and cut, takes 60 seconds.
- I overbaked by five minutes thinking more is better. It was definately drier. Pull it when a few moist crumbs cling to the tester.
- Adding the chocolate too hot can melt the butter in the batter. Let it cool to warm, not lava.
Questions you have asked me
Can I make German Chocolate Cake ahead
Yes. Bake layers up to 2 days ahead, wrap and chill. Frosting can be made the day before; keep it covered in the fridge and stir before using.
Why is it called German Chocolate Cake
It is named after Samuel German, a baker who developed a sweet baking chocolate. Not about the country at all, which confused me for years.
Can I cut the sugar
You can reduce the cake sugar by about 2 tablespoons without much change. The frosting needs the sugar to set properly, so I would not cut there.
Do I have to use pecans
Nope. Walnuts are fine. I have even done half pecan half almond when the pantry was low. Sunflower seeds, not my favorite here.
My frosting is runny, help
Put it back on low heat and cook a few more minutes, stirring, until thicker. Then cool. If it is still loose, add a bit more coconut which absorbs moisture nicely.
Can I use Dutch cocoa instead of chocolate in the cake
Yes, with adjustments. Use the cocoa swap in the ingredients note and keep the liquid amount the same. For cocoa nerdiness, the King Arthur guide is great.
Do I need espresso powder
No. A little coffee deepens chocolate flavor, but water works. You can not taste coffee, promise.
What about altitude
At higher altitude, I usually add 1 extra tablespoon flour and shave a minute or two off bake time. It helps the structure and keeps things moist.
Is a stand mixer required
I say yes when I am feeling fancy, but honestly a whisk works. Your arm will be a bit tired, that is all.
Last thing: if you want to read more about chocolate brands, I browse Ghirardelli when I am choosing bars and it is handy to compare cocoa percentages. And if you just like to nerd out on technique, Serious Eats has explainers galore.