German Chocolate Cake

Alright 😋🍰 here is the complete, classic German Chocolate Cake recipe — rich chocolate layers filled and topped with the famous coconut-pecan frosting. This is a bakery-style, fully detailed version you can follow easily at home.

🍫 German Chocolate Cake (Complete Recipe)

A moist chocolate cake layered with sweet, buttery coconut-pecan frosting — soft, rich, nutty, and perfectly indulgent. Despite the name, this cake is actually an American classic famous for its unique frosting!

⏱️ Time & Servings

• Prep Time: 30 minutes
• Bake Time: 30–35 minutes
• Cooling & Assembly: 45 minutes
• Total Time: ~2 hours
• Servings: 10–12 slices

📝 Ingredients

🍫 For the Chocolate Cake

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

🥥 For Coconut-Pecan Frosting (Signature!)

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans

🍫 Optional Chocolate Frosting (Sides)

• ½ cup butter (softened)
• ⅔ cup cocoa powder
• 3 cups powdered sugar
• ⅓ cup milk
• 1 tsp vanilla extract

👩‍🍳 Instructions

🎂 Step 1: Prepare Cake Batter

1. Preheat oven to 175°C (350°F).
2. Grease and line two or three 8-inch cake pans.

In a large bowl mix:

• Flour
• Cocoa powder
• Sugar
• Baking powder
• Baking soda
• Salt

Add:

• Eggs
• Milk
• Oil
• Vanilla

Beat until smooth (about 2 minutes).

Slowly stir in hot coffee/water — batter will be thin (this is correct).

🔥 Step 2: Bake the Cakes

• Divide batter evenly into pans.
• Bake 30–35 minutes or until a toothpick comes out clean.
• Cool 10 minutes in pans, then transfer to wire rack.
• Cool completely before frosting.

🥥 Step 3: Make Coconut-Pecan Frosting

In a saucepan combine:

• Evaporated milk
• Sugar
• Egg yolks
• Butter

Cook over medium heat, stirring constantly for 10–12 minutes until thickened.

Remove from heat and stir in:

• Vanilla
• Coconut
• Pecans

Let frosting cool until spreadable.

🍫 Step 4 (Optional): Chocolate Frosting

Beat butter and cocoa powder together.
Add powdered sugar and milk gradually.
Mix until creamy and smooth.

🍰 Step 5: Assemble the Cake

1. Place first cake layer on plate.
2. Spread coconut-pecan frosting.
3. Add second layer and repeat.
4. Frost top generously.
5. Optional: spread chocolate frosting around sides only.

⏳ Step 6: Rest & Serve

Let cake sit 30 minutes before slicing so frosting sets.

🍽️ Serving Tips

• Serve at room temperature
• Perfect with coffee or tea ☕
• Store covered for up to 3 days

💡 Pro Tips

✔ Hot coffee makes chocolate flavor deeper (no coffee taste)
✔ Stir frosting constantly to avoid scrambled eggs
✔ Cool cake completely before frosting
✔ Toast pecans lightly for extra flavor

🔄 Variations

• 🍫 Extra chocolate chips in batter
• 🥥 Toasted coconut topping
• 🧁 Make as cupcakes (18–20 cupcakes)
• 🍰 Add chocolate ganache drizzle