There’s something magical about German chocolate cake that takes you straight back to grandma’s kitchen. This decadent dessert, with its rich chocolate layers and signature coconut-pecan frosting, is actually an American creation named after Samuel German, who developed the sweet chocolate used in the original recipe.
While traditional versions can be time-consuming, this simplified recipe delivers all the classic flavors you love in about half the time. Perfect for special occasions or whenever you’re craving a slice of nostalgia.
Why You’ll Love This
- Achieves that authentic German chocolate cake taste with fewer steps
- Makes just enough for a small family gathering (4-6 servings)
- No fancy equipment needed – just basic mixing bowls and a pan
- Can be made ahead and actually tastes better the next day
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot coffee
- For frosting:
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 egg yolks
- 1 cup chopped pecans
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- Mix dry ingredients in a large bowl.
- Whisk wet ingredients in a separate bowl, except coffee.
- Combine wet and dry mixtures, then stir in hot coffee.
- Divide batter between pans and bake for 25-30 minutes.
- For frosting, cook milk, sugar, and yolks until thickened.
- Stir in coconut and pecans. Cool completely.
- Stack cake layers with frosting between and on top.
Tips & Variations
- Replace hot coffee with hot water if preferred (though coffee enhances chocolate flavor)
- Toast the pecans and coconut beforehand for extra flavor
- Make the frosting a day ahead to save time
- Add a splash of bourbon to the frosting for an adult version
Serving Suggestions
Serve slightly chilled or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of coffee or cold milk makes the perfect beverage pairing.
Notes
- Cake keeps well refrigerated for up to 5 days
- Test for doneness when a toothpick comes out clean
- Let layers cool completely before frosting
FAQs
- Can I make this in a 13×9 pan? Yes, but adjust baking time to 35-40 minutes.
- Can I freeze this cake? Freeze unfrosted layers for up to 2 months, but frosting is best fresh.
- Why did my frosting turn out grainy? Cook the frosting mixture slowly and stir constantly to prevent sugar crystallization.
- Is German chocolate different from regular chocolate? Yes, it’s sweeter and has a lower cocoa content than semi-sweet chocolate.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot coffee
- For frosting:
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 egg yolks
- 1 cup chopped pecans
- 1 cup shredded coconut
Steps
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- Mix dry ingredients in a large bowl.
- Whisk wet ingredients in a separate bowl, except coffee.
- Combine wet and dry mixtures, then stir in hot coffee.
- Divide batter between pans and bake for 25-30 minutes.
- For frosting, cook milk, sugar, and yolks until thickened.
- Stir in coconut and pecans. Cool completely.
- Stack cake layers with frosting between and on top.
Notes
- Cake keeps well refrigerated for up to 5 days
- Test for doneness when a toothpick comes out clean
- Let layers cool completely before frosting
