German Chocolate Cake

Let me tell you about my family’s secret weapon for celebrations—our beloved German Chocolate Cake. This isn’t just any cake; it’s a rich, moist masterpiece with layers of deep chocolate flavor and that irresistible coconut-pecan frosting that makes everyone’s eyes light up. I swear, one bite and you’ll understand why it’s been the centerpiece of every birthday, holiday, and "just because" gathering in our house for generations.

The magic? It’s in the details—the way the cocoa melds with the buttermilk for that perfect tang, or how the toasted pecans add a little crunch to the caramel-like frosting. Trust me, this cake doesn’t just feed a crowd—it wins them over. Whether it’s your first time baking it or your fiftieth, this recipe feels like wrapping your kitchen (and your people) in a big, chocolatey hug.

Why You’ll Love This Family German Chocolate Cake

This isn’t just dessert—it’s a slice of pure nostalgia and joy. Here’s why it’s always a hit:

• That frosting. The gooey coconut-pecan topping is pure magic—sweet, nutty, and just sticky enough to make you lick your fork clean.
• Moist for days. Buttermilk and hot coffee in the batter keep it tender, even after sitting on the counter (if it lasts that long).
• Feeds a crowd. Two thick layers piled high with frosting? Yes, please. It’s the hero of every potluck or birthday party.
• Better with age. The flavors mingle overnight, so leftovers (ha!) taste even richer the next day.

Ingredients for Family German Chocolate Cake

Here's everything you'll need to make this showstopper—trust me, every ingredient plays a special role in creating that perfect texture and flavor. (And yes, I've learned the hard way—don't skip or substitute the key players!)

• 2 cups all-purpose flour – Spoon and level for accurate measuring—no packing!
• 2 cups granulated sugar – Sweetens the cake layers just right.
• ¾ cup unsweetened cocoa powder – Splurge on the good stuff here—it makes all the difference.
• 2 teaspoon baking soda – Helps the cake rise beautifully without tasting soapy.
• 1 teaspoon baking powder – Adds that perfect lightness to each bite.
• ½ teaspoon salt – Balances the sweetness—don’t skip it!
• 1 cup buttermilk – The secret to that tangy, moist crumb. (No buttermilk? See my FAQ hack below!)
• ½ cup vegetable oil – Keeps the texture soft and tender—no dry cake here.
• 2 large eggs – Room temperature, please! They bind everything together beautifully.
• 2 teaspoon vanilla extract – Pure vanilla only—it enhances the chocolate like magic.
• 1 cup hot water (or hot coffee) – Intensifies the chocolate flavor—I promise you won’t taste the coffee!

For the Famous Frosting:

• 1 cup evaporated milk – The rich base for that caramelized goodness.
• 1 cup granulated sugar – Sweetens and thickens the frosting perfectly.
• 3 large egg yolks – Essential for richness and structure—save the whites for meringues!
• ½ cup unsalted butter – Adds flavor and smoothness—salted butter will throw off the balance.
• 1 teaspoon vanilla extract – Balances the sweetness and ties it all together.
• 1 ½ cups sweetened shredded coconut – Chewy, sweet, and absolutely non-negotiable.
• 1 cup chopped pecans – Toast them first for extra depth—you’ll thank me later.

Equipment You’ll Need

No fancy gadgets here—just the basics to make baking this cake a breeze:

• Two 9-inch round cake pans – The classic choice for perfect layers
• Large mixing bowl – For bringing all that chocolatey goodness together
• Whisk & spatula – Your trusty mixing and scraping buddies
• Medium saucepan – For cooking that dreamy frosting
• Wire rack – Lets your cakes cool without getting soggy

How to Make Family German Chocolate Cake

Alright, let's dive into the good stuff—the step-by-step magic that turns these ingredients into the most decadent German chocolate cake you've ever tasted. I've made this so many times I could do it in my sleep, but I'll walk you through every detail so yours turns out perfect on the first try!

1. Prep like a pro. Preheat your oven to 350°F (175°C). Grease those cake pans generously—I like to use butter and a dusting of cocoa powder (instead of flour) to keep the color consistent. No one wants white specks on their chocolate cake!
2. Mix the dry team. In your big mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Get out any lumps—you want this silky smooth. (Pro tip: Sift the cocoa if it's clumpy!)
3. Bring in the wet ingredients. Add the buttermilk, oil, eggs, and vanilla. Beat on medium speed for about 2 minutes until it's glossy and well combined. The batter will be thick—that's normal!
4. Hot water magic. Now, with the mixer on low, slowly pour in the hot water (or coffee). The batter will thin out dramatically—don't panic! This is what gives the cake its ultra-moist texture. Keep mixing just until smooth.
5. Bake with love. Divide the batter evenly between your prepared pans. Bake for 30-35 minutes. The cakes are done when a toothpick comes out with a few moist crumbs (not wet batter) and the edges pull slightly from the pan. Rotate pans halfway through for even baking!
6. Cool it down. Let the cakes cool in their pans for 10 minutes—this helps them set. Then, run a knife around the edges and flip them onto a wire rack to cool completely. (Hot cake + frosting = melty disaster!)
7. Frosting time! In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly (no multitasking here!), until it thickens enough to coat the back of a spoon—about 12 minutes. Remove from heat and stir in vanilla, coconut, and toasted pecans. Let it cool until spreadable (it thickens as it sits).
8. Assemble your masterpiece. Place one cake layer on a plate or stand. Spread half the frosting evenly over the top. Add the second layer and cover with the remaining frosting—just on top, not the sides! That naked chocolate look is traditional and gorgeous.

And there you have it—the kind of cake that disappears before you can say "second slice." The hardest part? Waiting for it to cool before digging in!

Tips for the Perfect Family German Chocolate Cake

After years of baking this cake (and eating plenty of "test batches"), I've picked up some foolproof tricks:

• Toast those pecans! Just 5-7 minutes in a 350°F oven deepens their flavor and adds crunch—stir halfway so they don’t burn.
• Room temp eggs matter. Cold eggs can make the batter curdle—let them sit out for 30 minutes first.
• Use hot coffee instead of water if you want an even richer chocolate flavor (you won’t taste coffee, I promise!).
• Undermix after adding hot liquid—just blend until combined to keep the cake tender.
• Frosting too runny? Let it cool longer—it thickens as it sits. Stir every 10 minutes to prevent a skin.

Variations for Family German Chocolate Cake

Want to put your own spin on this classic? Here are my favorite easy tweaks:

• Coffee boost: Swap the hot water for hot espresso—it amps up the chocolate flavor without tasting like coffee.
• Nut swap: Use toasted walnuts instead of pecans for a slightly earthier twist (my Aunt Edna swears by this).
• Spiced version: Add ½ teaspoon cinnamon to the dry ingredients for a warm, cozy touch—perfect for fall gatherings.

Serving and Storing Family German Chocolate Cake

This cake deserves a proper presentation—I always serve it at room temperature so the frosting is gloriously gooey. Slice with a hot knife (just dip it in hot water and wipe dry between cuts) for clean, beautiful pieces. No fancy plating needed—the rustic look is part of its charm!

Leftovers? Ha! But if you somehow have some, store it covered at room temperature for up to 3 days (the frosting stays perfect). For longer storage, refrigerate for up to 5 days—just let slices come to room temp before eating. Pro tip: The flavors actually deepen overnight, so bake it a day ahead for even more deliciousness!

Nutritional Information

Now, let's be real—when you're indulging in a slice of this glorious German chocolate cake, calories are probably the last thing on your mind! But since folks ask, here's the deal: nutritional values are always estimates and can vary based on the exact ingredients you use (like that extra handful of pecans you snuck in—no judgment!).

What I can tell you is that every bite delivers pure joy—rich chocolate, creamy frosting, and that perfect coconut-pecan crunch. Some things in life are worth savoring slowly, and this cake is definitely one of them. So grab a fork, gather your people, and enjoy every delicious moment!

FAQs About Family German Chocolate Cake

After years of sharing this recipe, I’ve heard all the questions—here are the answers to the ones that pop up most often:

Q: Can I use regular milk instead of buttermilk?
A: You can, but you’ll miss that tangy moisture! For a quick substitute, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes—it’s not quite the same, but it works in a pinch.

Q: Why isn’t the frosting covering the sides of the cake?
A> That’s classic German chocolate cake style! The rich coconut-pecan topping is meant to drape over just the top layers—the naked sides show off that gorgeous chocolate crumb. (But hey, if you want full coverage, double the frosting recipe!)

Q: My frosting didn’t thicken—what went wrong?
A> Two culprits: either you didn’t cook it long enough (keep stirring until it coats the spoon thickly), or you added the coconut and pecans while it was still too hot. Let it cool slightly first—it firms up as it sits.

Q: Can I make this cake ahead of time?
A> Absolutely! Bake the layers up to 2 days in advance—wrap them tightly in plastic once cooled. The frosting keeps for 3 days in the fridge (just reheat gently to spread). Assemble the day you’ll serve it for the freshest taste.

Share Your Experience

Did you bake this family favorite? I'd love to hear how it turned out! Leave a comment or rating below—your tips might help another baker create their own perfect slice of nostalgia.

Print