I love to bake and share family treats, and this German Chocolate Cake is one I make again and again. I give you a simple way to make it at home with a rich coconut pecan frosting that warms the kitchen. If you like classics, you might also enjoy my note on authentic German Bee Sting Cake for a different old world flavor.
Dad James taught me to be patient with layers and Mom Eva loved the frosting. Sister Jennifer always wanted the end piece. I keep that memory when I bake.
Your Ingredients List
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup brown sugar
- 1/2 cup butter
My Go-To Equipment
I keep my kitchen simple. I use two 9-inch round cake pans. I have a large mixing bowl and a medium saucepan. I use an electric mixer for ease but a whisk works too. A wire rack helps the cake cool well. I also use a heatproof spatula to fold and stir the batter and frosting.
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round pans.
- Mix the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, milk, oil, and vanilla and beat on medium speed for two minutes.
- Stir in the boiling water until the batter is smooth and thin.
- Pour the batter evenly into the prepared pans.
- Bake for thirty to thirty five minutes until a toothpick comes out clean.
- Cool the cakes in the pans for ten minutes then move them to a wire rack to cool completely.
- Combine evaporated milk, brown sugar, and butter in a saucepan over medium heat and stir while it cooks.
- Cook and stir until the mixture thickens, about ten to twelve minutes.
- Remove the pan from the heat and stir in the coconut and pecans.
- Frost the top of one cooled layer, place the second layer on top, and spread the remaining frosting over the top and sides.
Healthy Twists on a Classic
I like to keep the heart of the cake but offer simple swaps. You can use half whole wheat flour and half all-purpose for more fiber. Try coconut sugar in place of brown sugar for a deeper note in the frosting. For less fat, you can use applesauce for half of the oil in the cake. If you want a lighter frosting, stir in a bit more evaporated milk and cook until the mix is slightly thinner. For a tart contrast, serve a slice with a spoon of fresh berries. If you love fruit with chocolate, also read my take on a chocolate cherry upside-down cake for a bright, fruity pairing.
Serving Suggestions From My Table
I serve this cake with a strong cup of coffee or a glass of cold milk. For company, I add fresh sliced strawberries or a small bowl of whipped cream on the side. For a brunch twist, the cake pairs well with soft scrambled eggs and bacon. I also warm single slices for ten seconds in the microwave and top with a scoop of vanilla ice cream. For a light snack, pair a small wedge with a tall, warm latte. If you like to mix breakfast and sweets, see my simple chocolate chip pancake recipe for a morning that feels like dessert.
Getting It Just Right
I test the cake near the end of baking. I insert a toothpick in the center and look for a few moist crumbs but no raw batter. I do not overbake. I let the cake cool fully before adding the frosting so the filling does not melt. I stir the frosting so it is even and shiny. I fold in the coconut and nuts last so they keep some texture. I level the cake tops with a serrated knife if they dome too much. I use room temperature eggs and milk so the batter mixes evenly.
How to Store Leftovers
You can store slices at room temperature for one day in an airtight container. For two to three days, keep the cake in the fridge in a sealed box to protect the frosting. To freeze, wrap each slice tight in plastic wrap then foil and freeze for up to two months. Thaw in the fridge overnight and bring to room temperature before serving for the best texture.
Enjoy Every Moment
I like to slow down when I bake this cake. I think of the hands that taught me and the small talk at the table. The time in the kitchen becomes part of the flavor. Share a slice with someone you love and enjoy the warm notes of coconut, pecan, and chocolate.
A Few Common Questions
Can I make German Chocolate Cake ahead of time?
Yes. I make the cake one day ahead and keep it in the fridge. The frosting stays moist and the flavors deepen. Take it out an hour before serving so it warms slightly.
Can I use different nuts in this German Chocolate Cake?
Yes. I often use walnuts instead of pecans. You can use toasted almonds for a firmer crunch. Toasting the nuts brings out more flavor.
Can I make a single layer or sheet cake version of German Chocolate Cake?
Yes. I turn the batter into a single 9×13 pan and adjust baking time to about thirty to thirty five minutes. Check for doneness with a toothpick. The frosting works the same and tastes just as rich.
Print
German Chocolate Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful German Chocolate Cake with rich coconut pecan frosting that captures the warmth of home.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup brown sugar
- 1/2 cup butter
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round pans.
- Mix the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, milk, oil, and vanilla and beat on medium speed for two minutes.
- Stir in the boiling water until the batter is smooth and thin.
- Pour the batter evenly into the prepared pans.
- Bake for thirty to thirty-five minutes until a toothpick comes out clean.
- Cool the cakes in the pans for ten minutes then move them to a wire rack to cool completely.
- Combine evaporated milk, brown sugar, and butter in a saucepan over medium heat and stir while it cooks.
- Cook and stir until the mixture thickens, about ten to twelve minutes.
- Remove the pan from the heat and stir in the coconut and pecans.
- Frost the top of one cooled layer, place the second layer on top, and spread the remaining frosting over the top and sides.
Notes
For lighter options, consider using half whole wheat flour or replacing half of the oil with applesauce. Serve with fresh berries for a tart contrast.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: German Chocolate Cake, Coconut Pecan Frosting, Classic Cake Recipe