german chocolate cake shows up at family gatherings like an old friend you never get tired of seeing. You know it’s special, right? Maybe it’s the gooey coconut-pecan topping, or the ultra-moist crumb. Whatever it is, there’s always that moment at the party when people get wide-eyed and say, “Who made the cake?” If you’re kinda obsessed with classic cakes, you should see this spin on it: german chocolate poke cake (outrageously good for potlucks). Not a one-trick chocolate pony, either—I once paired mine with a creamy, nutty chocolate cake with pistachio cream just ’cause I couldn’t resist. If you’re hungry for the real-deal homemade taste, keep reading.
What is German Chocolate Cake?
So, here’s the honest truth. german chocolate cake is a chocolate layer cake loaded with a sticky coconut and pecan frosting—very sweet, kinda Southern, and nothing like a dry bakery cake. Strangely, it isn’t German at all. A guy named Sam German invented a type of chocolate for the Baker’s company, so the name stuck. People confuse it with being European sometimes. It’s all-American, though. The star of the show? That lush, custard-like filling-slash-frosting that’s almost enough to eat with a spoon (I swear, one day I’ll just make the frosting and eat it chilled out of a bowl). If you’ve ever wondered what actually makes german chocolate cake extra moist and… well, irresistible, it’s all in that combination of buttermilk, real butter, and mild chocolate. Not too dark. Not too light. Just right. 
How to Make German Chocolate Cake
Alright, let’s break it down simple. Making german chocolate cake isn’t rocket science, but it’s a little more involved than dumping a mix in a pan (trust me, it’s worth the ten extra minutes). I start with good-quality chocolate—skip the chips, go for the baking bar. Melt that into the butter. I cream sugar and eggs together (you’ll need some elbow grease or a mixer if you’re smarter than me). The dry stuff goes in next: flour, a dash of salt, baking soda. Nothing fancy but don’t skip the buttermilk, or the texture just isn’t right. Bake it up in layers so you get more of that caramel-y filling in every bite. I always make a quick break in the process for “quality control” (read: licking the spatula). Once baked, that signature coconut-pecan frosting comes together on the stove in a saucepan. Patience, my friend—it thickens up after a few minutes bubbling away. Stack up your cooled cakes, slather on frosting. Top, middle, sides—everywhere. If layering sounds intimidating, you can always try the sheet pan version, but more on that soon.
What You Need to Make This Recipe
Here’s the good news: almost all the ingredients for german chocolate cake are probably in your average grocery aisle. No treasure hunt, just basics:
| Ingredient | Role in Cake | Substitution? | Notes |
|---|---|---|---|
| Sweet Baking Chocolate | Chocolate flavor | Semi-sweet bar | Try to use actual German’s® chocolate for authenticity |
| Butter | Moisture & flavor | Margarine (but not as good) | Always go for real butter |
| Buttermilk | Tender, soft crumb | Milk with lemon juice | Gives cake that “homey” richness |
| Pecans & Coconut | For the frosting | No real substitutes | Chop pecans tiny for easier spreading |
All the other staples— sugar, eggs, flour, vanilla— you’ve got. If not, grab ‘em all at once and don’t forget the chocolate, because running to the store twice is the worst.
Pro Tips For Making This Recipe
Listen, I’ve messed up a batch or two over the years. So, here’s what I wish I’d known before the wreckage (and a reminder never to frost a warm cake—done that, not fun):
- Toast your pecans before adding. Those few minutes in the oven? Makes them totally next-level flavorful.
- Let the frosting cool a little before spreading. Otherwise it’s slippery and runs (and we don’t want frosting puddles on your counter).
- For those serious about cake height, trim the dome off your layers with a bread knife. Flat cakes = happy stacking.
- Want it extra decadent? A little chocolate ganache cake on top never hurt anyone.
Tried this recipe last Sunday! My family said it tasted like something you’d get from a five-star restaurant. The frosting was honestly the highlight—SO good, I almost didn’t want to share!
— Maggie, real-life cake enthusiast
Can This Recipe Be Baked In A 913 Pan?
Absolutely. In fact, if you’re short on time or patience (or just not into stacking layers), german chocolate cake works awesomely as a sheet cake. Pour the batter into a greased 9×13 pan—nothing fancy, an old glass dish works. It may bake a tad longer than layer cakes (check with a toothpick if you wanna be sure). The best part about this, you get a bigger ratio of gooey frosting to cake. For anyone who hates fussy decorating, listen: bake, cool, frost right in the pan, done. It also travels better. I take this version to every family reunion, since no one can ever wait for the “fancy” round cake anyway.
If you like single-pan simplicity, take a peek at these clever crowd-pleasers: chocolate cakes and chocolate mousse cake. Both will make you rethink how easy homemade chocolate cake can be.
Bake Your Way to Cake Fame
So, that’s my best rundown on making an irresistibly moist german chocolate cake. Sure, it takes a bit more love than, say, box mix brownies, but honestly, the result knocks socks off. If a homemade masterpiece sounds just right for Sunday dinner, or even a random Tuesday afternoon, give it a whirl. For inspiration and some step-by-step photos, check out Homemade German Chocolate Cake – Tastes Better From Scratch or this upgraded take at Upgraded German Chocolate Cake – Sally’s Baking Addiction. If you make it, holler back—I’d love to know what you think (and if you hide the last piece for yourself). Happy baking!
for more chocolate cake follow us in Pinterest
German Chocolate Cake
Equipment
- 2 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Whisk
- saucepan
- Rubber spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 cup brown sugar
- 3 egg yolks
- ½ cup unsalted butter (for filling)
- 1 ⅓ cups shredded sweetened coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the boiling water (batter will be thin). Divide batter evenly between the pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely.
- Meanwhile, make the filling: In a saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Let cool before using.
- To assemble: Place one cake layer on a plate and spread half the coconut-pecan filling over the top. Add the second cake layer and spread remaining filling on top. Leave sides unfrosted.
Notes
Nutrition
FAQ About German chocolate cake
Can I freeze german chocolate cake?
You bet! I slice then freeze pieces wrapped in foil. Just thaw overnight and it’s ready to eat.
Can I use store-bought frosting?
You could—but the homemade coconut-pecan topping is half the point. If you’re in a rush, do what you gotta do, but seriously… try the from-scratch stuff once.
Why does my cake come out dry sometimes?
That’s usually an issue with overbaking. Start checking five minutes before the timer says to. And always measure your flour—weigh it, if you can!
Is there a dairy-free version?
Yep. Switch to plant-based butters and use coconut milk. Makes the cake more coconutty too.
How long does it last?
Three to four days airtight. In my house, never that long.