Moist, deeply chocolate layers stacked with a rich, golden custard frosting packed with toasted coconut and crunchy pecans—this classic Southern dessert is pure indulgence. With a tender crumb from buttermilk and hot coffee, and a frosting that’s more like a caramel-kissed coconut-pecan pie filling, this cake isn’t just for special occasions… it is the occasion.
Why You’ll Love This Recipe
This isn’t just another chocolate cake—it’s a legacy in layers. Born in 1957 when a Texas homemaker mailed her recipe to a newspaper (using Baker’s German’s Sweet Chocolate), this version became an American favorite. It’s not German at all—but it is unforgettable.
Perfect for:
- Birthdays, anniversaries, and celebrations
- Making memories with family in the kitchen
- Fans of coconut, nuts, and gooey-sweet frostings
- Bakers who want to impress without fuss
Ingredients
For the Chocolate Cake
- 2 cups (240g) all-purpose flour, spooned & leveled
- 2 cups (400g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (natural or Dutch-process)
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil (or canola/avocado oil)
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) hot water (or hot strong coffee—for deeper flavor)
For the Coconut-Pecan Frosting
- 1 cup (240ml) evaporated milk
- 1 cup (200g) granulated sugar
- 3 large egg yolks
- ½ cup (1 stick / 115g) unsalted butter
- 1 tsp pure vanilla extract
- 1½ cups (120g) sweetened shredded coconut
- 1 cup (100g) chopped pecans, lightly toasted
Step-by-Step Instructions
1. Preheat Oven & Prep Pans
- Preheat oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans (or two)—bottoms and sides. For extra insurance, line bottoms with parchment paper.
2. Mix Dry Ingredients
In a large bowl:
- Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
3. Add Wet Ingredients
- Make a well in the center and add buttermilk, oil, eggs, and vanilla.
- Beat with a hand mixer or whisk 1–2 minutes, until smooth and combined.
4. Stir in Hot Liquid
- Gradually stir in hot water or coffee.
- Batter will be thin—this is normal! It creates a moist crumb.
5. Bake the Layers
- Divide batter evenly among prepared pans.
- Bake 30–35 minutes, until:
- Tops spring back when touched
- A toothpick inserted in the center comes out clean
6. Cool Properly
- Let cool in pans 10 minutes, then run a knife around edges.
- Invert onto wire racks, peel off parchment if used, and flip right-side-up.
- Cool completely before frosting—warm cakes will melt the filling.
7. Make the Custard Frosting
In a medium saucepan over medium heat:
- Whisk together evaporated milk, sugar, egg yolks, and butter.
- Cook 10–12 minutes, stirring constantly with a wooden spoon or heatproof spatula, until thickened and coats the back of a spoon.
Remove from heat and stir in vanilla, coconut, and pecans.
Let cool to room temperature, stirring occasionally—it will thicken as it cools.
8. Assemble the Cake
On a serving plate or cake stand:
- Place first cooled layer.
- Spread ⅓ of frosting evenly over the top.
- Repeat with second layer and another ⅓ frosting.
- Top with third layer and remaining frosting.
9. Serve & Savor
- Let sit 15–30 minutes—this helps the frosting set slightly.
- Slice with a sharp knife dipped in hot water for clean cuts.
Serve at room temperature.
You Must Know
- Hot liquid activates cocoa —don’t skip the hot water/coffee step.
- Cool frosting fully —warm filling will slide off.
- Toast the pecans —deepens flavor and adds crunch.
- Tastes better the next day! Flavors meld and texture firms up.
- Freezer-friendly —cool completely and freeze unfrosted layers up to 3 months.
Storage Tips
- Store at room temperature in an airtight container for up to 4 days.
- Refrigerate only if your kitchen is very warm—the fridge can dry it out.
- Freeze unfrosted layers wrapped tightly; thaw before assembling.
Ingredient Substitutions
| Buttermilk | Milk + 1 tbsp lemon juice (let sit 5 mins) | DIY version |
| Vegetable oil | Melted coconut oil or butter | Slight flavor change |
| Evaporated milk | Whole milk + simmered down by ⅓ | Homemade alternative |
| Pecans | Walnuts or almonds | For different nutty notes |
| Eggs | Not easily substitutable in custard | Best kept traditional |
Serving Suggestions
- Serve family-style on a cake stand with candles.
- Great for potlucks—bring the whole tiered tray!
- Double the batch and freeze half for future celebrations.
- Pair with coffee, tea, or cold milk.
Cultural Context
Despite its name, German Chocolate Cake is proudly American—born in Dallas, popularized by home bakers, and now a staple at Southern tables and nationwide celebrations alike. Found at graduations, weddings, and Sunday suppers, it honors how one woman’s recipe—and a brand’s name—created something timeless.
Pro Tips
- Double the recipe? Yes—perfect for feeding a crowd.
- Want more coconut? Add an extra ½ cup.
- Make ahead: Bake layers 1–2 days ahead. Frost day-of.
- Label your dish: People will ask for the recipe.
- Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use sweetened condensed milk instead of evaporated milk?
A: No—they’re different! Condensed milk is sweetened and thicker. Use evaporated milk for proper texture.
Q: Why did my frosting curdle?
A: Likely cooked too fast or too hot. Keep heat medium-low and stir constantly.
Q: Is this gluten-free?
A: Only if using certified GF flour blend.
Q: Can I make cupcakes?
A: Absolutely! Fill lined tins ⅔ full. Bake at 350°F for 18–22 mins. Frost with cooled custard.
Q: Can I air fry leftovers?
A: No—but reheat slices at 350°F for 6–8 mins to restore warmth.
Allergy Information
Contains: dairy (buttermilk, butter, evaporated milk), eggs, wheat, tree nuts (pecans).
Gluten-free option: Use certified GF flour.
Nut-free: Omit pecans or replace with seeds.
Always check labels—especially on processed ingredients and extracts.
Nutrition Facts (Per Slice – Approximate)
Based on 12 servings
- Calories: 480
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 64g
- Fiber: 2g
- Sugar: 42g
- Protein: 6g
- Sodium: 380mg