German Chocolate Cake and Frosting
This easy German Chocolate Cake recipe with coconut and pecan frosting is heavenly. The cake is moist and has a deep chocolaty flavor, and then comes the best part: the frosting. With crunchy toasted pecans, sweet coconuts, and velvety custard, this cake combines luxurious flavors.
What is German Chocolate Cake?
German chocolate cake is an American-favorite chocolate cake that’s not from Germany! An English American baker who worked for Baker’s Chocolate Company invented it using sweetened dark baking chocolate. The cake is usually covered entirely with coconut pecan frosting.
German Chocolate Cake with Cocoa Powder
I used unsweetened cocoa powder, which is available in most people’s kitchens. This didn’t alter the moist texture of the cake; in fact, it gave it a deep chocolate flavor and made it smell divine.
The authentic German chocolate cake uses chocolate bars, and it’s lighter in color as well. But I know that if you want to have a chocolate cake, you want to taste the chocolate, and I kept that in mind while tweaking this recipe.
Unlike traditional buttercream frosting, this frosting is custard-based and made of egg yolks and evaporated milk. You’re going to love it!
🥘 Ingredients
All you need are readily available ingredients to make the best German chocolate cake recipe!
You can scroll down to the recipe card for further details and instructions.
Cocoa powder: German chocolate cake traditionally uses sweetened dark baking chocolate, but I’ve instead used unsweetened cocoa powder, yet you’ll have the same moist and chocolaty flavor.
Egg yolks: We’ll use egg yolks in our delicious coconut pecan frosting as the thickening agent that gives a classic custard-like texture and feel to the frosting.
Evaporated milk: It is creamier, and adding it to pecan and coconut frosting enhances its taste and texture.
Pecans: The nutty flavor perfectly balances the richness and sweetness in the cake and frosting.
Coconut: Shredded coconut is also part of the perfect German chocolate cake frosting equation!
🔪 How to Make German Chocolate Cake
Step 1
German chocolate cake batter: Sift the dry ingredients and set aside. In a separate bowl, beat butter, oil, and vanilla together, then add one egg at a time. Mix in sour cream and milk, then add the dry ingredients and mix to combine.
Step 2
Pour the hot water and mix again until the batter comes together. Divide the batter into two lined cake pans and bake for 20-24 minutes in a preheated oven at 350F/180C.
How to Make German Chocolate Cake Frosting
Step 1
Making the frosting: In a saucepan, melt the butter, add the sugar, and pour the evaporated milk. Add the egg yolk and whisk. Let the mixture thicken, remove from heat, and add vanilla, toasted pecans, and coconut. Mix well.
Step 2
Assembling the cake: Allow the frosting to cool, and spread half the frosting over one layer of cake. Place the second layer on top and add the remaining frosting over it, spreading evenly.
Step 3
Garnish the cake with chocolate chips, toasted pecans, or coconut. German chocolate cake is best served 20 minutes after refrigerating so the frosting can set.
💭 Expert Tips
- I recommend unsweetened cocoa powder, as demonstrated in this recipe, for a deeper and more delicious chocolate flavor.
- You can use half brown and half white sugar when making the cake frosting.
- For a more robust coconut flavor, toast the coconut for a few minutes before adding it to the frosting.
- I spread the frosting while it’s warm, it keeps the cake moist longer.
- After frosting, place the cake in the fridge for 20 minutes before slicing it, as this will help the frosting to set.
📖 Variations
Decoration variation: I’ve added the frosting in a ‘naked cake’ style, a cake with minimal frosting on the outside to showcase the layers and filling. But you can also cover the cake entirely with frosting by doubling the frosting recipe.
More pecans: You can also add chopped pecans in the middle layer for some added crunch in every bite.
Stronger coconut flavor: For a more robust coconut flavor, consider toasting the coconut for a few minutes before incorporating it into the frosting.
💬 Frequently Asked Questions
No, even though it’s called ‘German’ chocolate cake, it didn’t originate in Germany but was invented in America.
The cake is named after its inventor, a baker named Samuel German, who worked for Baker’s Chocolate Company and created a new type of sweetened dark baking chocolate to make this cake. Later, when a Texas housemaker made this cake and shared the recipe, she named it German chocolate cake, which later became German Chocolate Cake.
You don’t have to, but I have made this change to make it easy for everyone to try making this cake, especially those who don’t usually have baking chocolate bars at home.
🍲 More Cake Recipes You’ll Enjoy
🌡️ How to Store German Chocolate Cake
Fridge: Wrap the cake slices with plastic wrap and refrigerate for up to 4 days.
Freezer: Before frosting the cake, wrap it with plastic wrap and freeze for up to 3 months.
Freezing with Coconut pecan filling frosting: Cut the cake into slices, wrap each slice with plastic wrap, and place it in an airtight container. Freeze for up to 3 months. However, after thawing, the texture might be slightly different.
Thawing: Let the cake thaw in the fridge overnight.
Make Ahead
You can make the frosting ahead of time, when it cools, place it in an airtight container. Refrigerate for up to 3 days.
Bake the cake, and when it comes to room temperature
Related Recipes
- Marble pound cake recipe.
- Chocolate fudge cake recipe.
- Pecan upside down cake recipe.
- Chocolate Swiss roll cake.
- Kentucky butter cake recipe.
⭐ Please Rate and Review
If you have tried this German Chocolate Cake with Coconut and Pecan Frosting recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Classic German Chocolate Cake
Ingredients
FOR THE CHOCOLATE CAKE BATTER
- 1 ¾ cup all-purpose flour
- 1 ¾ cup sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon oil
- 6 tablespoon unsalted melted butter
- 2 large eggs at room temperature
- 1 ½ teaspoon vanilla extract
- ¼ cup sour cream at room temperature
- 1 cup milk at room temperature
- ½ cup hot water
FOR THE COCONUT PECAN FROSTING
- ½ cup unsalted butter
- 1 cup white sugar
- 3 large egg yolks
- 1 cup evaporated milk
- ¾ cup chopped and toasted pecan
- 1 ¼ cup shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F/180C. Grease and dust with flour two 8” inch cake pans. or line with parchment paper.
MAKING THE CHOCOLATE BATTER
- Sift or whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl. Set aside.
- In a mixing bowl and using a hand mixer or a stand mixer, mix the melted butter, oil, and vanilla. Add the eggs one at a time while mixing.
- Add the sour cream and milk and mix for a minute, then add the dry ingredients to the wet ingredients. Beat with the mixer on lowest speed just until combined, pour the hot water and beat until the batter is completely combined.
- Divide the batter evenly between the previously prepared 2 pans. Bake for 20-24 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and place them on a cooling rack. Allow the cakes to cool for 6 minutes while in the pans, then remove them from the pan and allow them to cool completely on the cooling rack.
MAKING THE COCONUT AND PECAN FROSTING
- Prepare the frosting while the cakes are cooling. The frosting should be warm or at room temperature when frosting the cake.
- In a pan and over a medium heat melt the butter and then add the sugar. Mix well. Pour the evaporated milk and then add the egg yolk while whisking.
- Whisk the mixture occasionally when the mixture comes to a boil whisk constantly until it thickens. Remove it from heat and add the vanilla, toasted pecans, and coconut, mix well.
- This frosting should cool before using it on the cake. However, I use it when it's warm, I found that it keeps the cake moist for a longer time. You will notice that the frosting will get thicker as it cools.
ASSEMBLING THE CAKE
- On your cake stand place one cake layer. Spread half the coconut and pecan frosting evenly over that layer.
- Place the second layer of the cake over the previous. Cover the top of the cake with the remaining frosting.
- You can garnish the top of the cake with chocolate chips or with more toasted pecans and coconut.
- This cake is best refrigerated for 20 minutes before slicing it. Refrigerating the cake will allow the frosting to firm just enough so the cake won’t fall apart while slicing.
Video
Notes
- You can use half brown sugar and half white sugar when making the cake
frosting. - For stronger coconut flavor, toast it for a few minutes before adding it to the
frosting. - The ingredients should be at room temperature.
