Have you ever craved a rich, moist chocolate cake topped with a luscious coconut-pecan frosting that melts in your mouth? There's nothing quite like a homemade German chocolate cake to satisfy your sweet tooth and impress your guests. While store-bought versions can't compare, making this baker's german chocolate cake recipe at home allows you to control the quality of ingredients, adjust sweetness to your preference, and create a dessert that's fresher and more flavorful than anything from a bakery. This best german chocolate cake recipe combines tender chocolate layers with a signature coconut-pecan frosting that defines this American classic. Whether you're celebrating a special occasion or simply treating yourself, this recipe delivers bakery-quality results right in your own kitchen.

Ingredients List

    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • ¾ cup unsweetened cocoa powder
    • 2 teaspoons baking powder
    • 1½ teaspoons baking soda
    • 1 teaspoon salt
    • 2 large eggs, room temperature
    • 1 cup whole milk
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup hot coffee (or hot water)

For the Coconut-Pecan Frosting:

    • 1 cup evaporated milk
    • 1 cup granulated sugar
    • 3 large egg yolks
    • ½ cup unsalted butter
    • 1 teaspoon vanilla extract
    • 1⅓ cups sweetened shredded coconut
    • 1 cup chopped pecans, toasted
    • Optional: ¼ teaspoon almond extract for enhanced flavor

Timing / Cooking Schedule

Prep time: 25 minutes

Cooking time: 35 minutes

Total time: 60 minutes (plus cooling time)

This timeline doesn't include the 2-3 hours needed for the cake to cool completely before frosting. Plan accordingly if serving the same day, or bake the layers the night before for easier assembly.

Step-by-Step Instructions

Step 1: Prepare Your Pans and Preheat Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper. This ensures easy release and prevents sticking.

Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting the cocoa powder eliminates lumps and creates a smoother batter for the baker's german chocolate cake recipe.

Step 3: Combine Wet Ingredients In a separate bowl, beat eggs, milk, oil, and vanilla extract until well combined. Pour this mixture into the dry ingredients and mix on medium speed for about 2 minutes until smooth.

Step 4: Add Hot Coffee Carefully stir in the hot coffee (the batter will be thin—this is normal and creates moisture). The coffee enhances the chocolate flavor without making the cake taste like coffee.

Step 5: Bake the Layers Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through for even baking.

Step 6: Make the Frosting While the cakes cool, combine evaporated milk, sugar, egg yolks, and butter in a medium saucepan over medium heat. Stir constantly for 10-12 minutes until the mixture thickens and turns golden. Remove from heat and stir in vanilla, coconut, and pecans. Let cool to spreadable consistency.

Step 7: Assemble the Cake Once the cake layers are completely cool, place one layer on a serving plate. Spread half the frosting on top, add the second layer, and finish with remaining frosting. The best german chocolate cake recipe focuses the frosting on top rather than coating the sides.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 7g
    • Carbohydrates: 62g
    • Fat: 25g
    • Fiber: 3g
    • Calcium: 8% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend. Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan adaptation, and use plant-based milk and butter.

Flavor Variations: Add a pinch of espresso powder to intensify chocolate flavor, or incorporate ½ teaspoon of cinnamon to the batter for warmth. You can also use walnuts instead of pecans in the frosting.

Make-Ahead Tips: Bake cake layers up to 2 days ahead and wrap tightly in plastic wrap. The frosting can be made 1 day in advance and refrigerated; bring to room temperature before spreading.

Beginner Advice: Room temperature ingredients blend more smoothly. Don't skip the parchment paper lining—it's your insurance against sticking.

Common Mistakes to Avoid

Overmixing the Batter: Once you add the wet ingredients to dry, mix just until combined. Overmixing develops gluten, resulting in a tough, dense cake instead of a tender crumb.

Frosting Too Soon: Applying frosting to warm cake layers causes it to melt and slide off. Always wait until layers are completely cool to the touch.

Undercooking the Frosting: The egg-based frosting must reach proper thickness. If it's too runny, it won't set properly. Cook until it coats the back of a spoon and has a pudding-like consistency.

Opening the Oven Door Too Early: Checking cakes before 25 minutes causes temperature fluctuations and potential sinking. Trust the process and check only near the end of baking time.

Skipping Pan Preparation: Even non-stick pans need greasing and parchment for this moist cake. Without proper preparation, you risk breaking layers when removing them.

Storage / Leftovers Tips

Store your finished baker's german chocolate cake recipe in an airtight container or covered with a cake dome at room temperature for up to 2 days. The coconut-pecan frosting contains eggs and dairy, so refrigeration is recommended if keeping longer than 48 hours—it will stay fresh for up to 5 days in the fridge.

For freezing, wrap unfrosted cake layers individually in plastic wrap, then aluminum foil, and freeze for up to 3 months. The best german chocolate cake recipe maintains quality when frosting is added after thawing. Thaw layers overnight in the refrigerator before bringing to room temperature and frosting.

To serve refrigerated cake, let it sit at room temperature for 30-45 minutes before serving to restore moisture and flavor. Avoid microwaving, as this can make the cake rubbery. Individual slices can be loosely covered and stored separately for grab-and-go treats throughout the week.