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a homemade German chocolate cake with coconut-pecan frosting on a white cake stand, brightly lit with natural light.

Best Homemade German Chocolate Cake

A rich, moist German chocolate cake layered with a creamy coconut-pecan frosting — a classic dessert perfect for celebrations or any sweet craving.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Cake, Dessert
Cuisine American, Southern
Servings 10 Slices
Calories 450 kcal

Ingredients
  

For the Cake Layers:

  • 4 oz 115 g sweet baking chocolate
  • 1 cup 240 ml boiling water
  • 2¼ cups 280 g cake flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup 225 g unsalted butter, softened
  • 2 cups 400 g granulated sugar
  • 4 large eggs separated
  • 1 tsp vanilla extract
  • 1 cup 240 ml buttermilk

For the Coconut-Pecan Frosting:

  • 1 cup 240 ml evaporated milk
  • 1 cup 200 g granulated sugar
  • 3 large egg yolks
  • ½ cup 115 g unsalted butter
  • 1 tsp vanilla extract
  • 1½ cups 130 g sweetened flaked coconut
  • 1 cup 120 g chopped pecans

Optional (for decorating or customizing):

  • Extra flaked coconut
  • Chocolate shavings or curls
  • Pinch of sea salt

Instructions
 

  • Prep: Preheat oven to 350°F (175°C). Grease and line three 8-inch pans. Separate eggs and chop chocolate.
  • Melt Chocolate: Stir chopped chocolate with boiling water until smooth. Cool.
  • Dry Mix: Whisk flour, baking soda, and salt together.
  • Cream Butter & Sugar: Beat butter and sugar until fluffy. Add egg yolks, vanilla, and melted chocolate.
  • Combine: Alternate adding flour mix and buttermilk to the chocolate batter, starting and ending with flour. Mix gently.
  • Whip Egg Whites: Beat egg whites to stiff peaks. Fold into batter carefully.
  • Bake: Divide batter into pans. Bake 25–30 minutes. Cool completely on racks.
  • Make Frosting: Cook evaporated milk, sugar, egg yolks, and butter until thick. Stir in vanilla, coconut, and pecans. Cool.
  • Assemble: Layer cakes with frosting between each. Frost the top. Optional: garnish with toasted coconut or chocolate.

Notes

  • For best results, use high-quality German sweet baking chocolate or a similar substitute.
  • Allow the cake layers to cool completely before frosting to prevent melting.
  • Store leftovers covered in the fridge and bring to room temperature before serving.
  • Toasting coconut and pecans enhances the frosting’s flavor—try it for extra depth!
  • This cake freezes well—wrap layers tightly and frost after thawing.
Keyword coconut pecan frosting, German chocolate cake, homemade chocolate cake, layered cake