I remember the first time I made this cake. It was a last-minute decision for my sister’s birthday because I couldn’t get my act together to order one in time. I nervously pulled it out of the oven, slapped on the frosting, crossed my fingers, and boom! The compliments flew in. My sister said it was the best cake she’d ever had (and trust me, she’s brutally honest).
This Homemade German Chocolate Cake Recipe is not just for birthdays, though. It’s for Sunday dinners, anniversaries, or those “I just need something sweet or I will scream” kind of nights. With layers of rich, moist chocolate cake and gooey coconut-pecan filling, this beauty is surprisingly easy to make even if your baking skills are more “boxed brownie” than “Great British Bake Off.”
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Why You’ll Love This Homemade German Chocolate Cake Recipe
Let’s be real: Life gets busy. Between work, soccer practice, and laundry that somehow multiplies overnight, spending hours in the kitchen isn’t always an option. But this recipe? It’s doable and worth it.
- Moist, rich cake layers that taste like you spent all day baking (spoiler: you didn’t).
- Dreamy coconut-pecan frosting that’s sticky, sweet, and just a little crunchy.
- Crowd-pleasing AF; seriously, people will ask for the recipe.
- It’s the kind of cake that brings people together, whether it’s around your table or in your Instagram DMs asking, “Did you make that?!”
Ingredients You’ll Need to Make the Homemade German Chocolate Cake Recipe
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil (vegetable or canola)
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Frosting:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
For the Chocolate Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Let’s Bake This Baby: Step-by-Step Instructions (Homemade German Chocolate Cake Recipe)
1. Make the Cake Layers
Preheat your oven to 350°F and grease three 9-inch round cake pans. (Parchment paper at the bottom = no sticking drama.)
In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
Carefully stir in the boiling water; it will make your batter super thin. That’s okay! It’s how you get those tender, moist layers.
Pour the batter evenly into your pans and bake for 30–35 minutes or until a toothpick comes out clean. Let them cool completely before assembling.
2. Make the Coconut Frosting
In a saucepan over medium heat, combine both sugars, butter, egg yolks, and evaporated milk. Stir constantly (no multitasking here!) for about 10–12 minutes or until thickened.
Take it off the heat and stir in the vanilla, pecans, and coconut. Let it cool while you resist the urge to eat it straight from the pot. (No judgment if you cave.)
3. Make the Chocolate Frosting
Melt the butter, then whisk in the cocoa. Alternate mixing in powdered sugar and evaporated milk until you get a thick, spreadable frosting. Stir in vanilla and try not to lick the bowl just yet.
Time to Assemble!
Layer the cakes with that glorious coconut frosting sandwiched in between. Use the chocolate frosting for the sides and top. Don’t stress about making it perfect; this cake is all about that homemade charm.
Add a sprinkle of extra pecans or a drizzle of melted chocolate if you’re feeling fancy.
Tips for the Homemade German Chocolate Cake Recipe
- Out of buttermilk? Add 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes, and boom, DIY buttermilk.
- No 3 cake pans? Bake in two and slice each one in half horizontally for four thinner layers.
- Want to prep ahead? The cake layers freeze beautifully. Wrap them tightly and freeze for up to 2 months.
- Leftovers? Store in an airtight container in the fridge for up to 5 days (if it lasts that long).
A Little Backstory
I grew up watching my grandmother make her version of this German chocolate cake recipe no box mix, no shortcuts, just love and a whole lotta butter. She always made it for birthdays, and it became a family tradition. Now, every time I bake it, I feel her right there with me, probably judging my uneven frosting but still proud.
If you’re like me and love a mix of old-school comfort with modern ease, you’ll probably love this easy chocolate sheet cake, too.
FAQs About This Homemade German Chocolate Cake Recipe
Can I substitute evaporated milk?
Yes, half-and-half or heavy cream will work in a pinch, but evaporated milk gives that classic taste.
How can I store leftovers?
Refrigerate it! The coconut frosting can get a bit runny at room temperature, so keep it cool. Bring it to room temperature before serving.
Can I make this gluten-free?
Absolutely. Swap in your favorite 1:1 gluten-free flour blend and double-check your other ingredients.
If you’re searching for a show-stopping dessert, this homemade German chocolate cake recipe is it. Whether it’s your first time making one from scratch or your fiftieth, this cake has a way of making people smile (and ask for seconds). It’s rich, decadent, and just a little nostalgic, exactly how dessert should be.
And if you’re looking for more sweet comfort food, peek at my The Best German Chocolate Cake Recipe to Sweeten Life’s Little Moments or 1-Bowl Quick and Easy Chocolate Cake Recipe in 1 Hour; both are just as satisfying without the full cake commitment.
If you’ve been on the hunt for an easy German chocolate cake recipe that delivers full-on homemade vibes without the full-on effort, this one’s calling your name.
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Best Homemade German Chocolate Cake Recipe
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This homemade German Chocolate Cake is a show-stopper, with ultra-moist layers of rich chocolate cake, a gooey coconut-pecan filling, and a creamy chocolate frosting. It’s surprisingly easy to make and perfect for birthdays, special occasions, or those “just because” moments.
Ingredients
- For the Chocolate Cake
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil (vegetable or canola)
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Coconut Frosting
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
- For the Chocolate Frosting
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
Make the Cake Layers
Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans and line bottoms with parchment paper. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla; beat until smooth. Stir in boiling water—batter will be thin. Pour into pans and bake for 30–35 minutes. Cool completely.Make the Coconut Frosting
In a saucepan over medium heat, combine sugars, butter, egg yolks, and evaporated milk. Stir constantly until thickened (about 10–12 minutes). Remove from heat and stir in vanilla, pecans, and coconut. Cool completely.Make the Chocolate Frosting
Melt butter and whisk in cocoa. Alternate adding powdered sugar and evaporated milk, beating until thick and spreadable. Stir in vanilla.Assemble the Cake
Layer cakes with coconut frosting in between. Use chocolate frosting for the sides and top. Garnish with extra pecans or chocolate drizzle if desired.
Notes
- No buttermilk? Make your own: add 1 tablespoon vinegar or lemon juice to 1 cup milk, let sit 5 minutes.
Cake layers can be baked in advance and frozen for up to 2 months.
Use a serrated knife to level cakes for even stacking.
Store leftover cake in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 570
- Sugar: 47g
- Sodium: 370mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg
Keywords: German chocolate cake, chocolate layer cake, coconut pecan frosting, birthday cake, easy homemade cake