The Best Ever Homemade German Chocolate Cake with Coconut-Pecan Frosting
This nostalgic, nutty, ooey-gooey delight is a slice of pure Southern comfort—and it’s easier to make than you think!
Hey y’all! 💛
Okay, I have to tell you… this cake right here? It brings me straight back to my grandma’s kitchen, where everything smelled like vanilla, roasted pecans, and sweet memories. German Chocolate Cake was her signature, and whenever we had a family reunion—or really any excuse to celebrate—it would take center stage right next to the sweet tea and deviled eggs.
I’ve always had a soft spot for that sticky-sweet coconut-pecan frosting. You know the one. Thick, rich, and just barely spreadable—but worth every single glorious bite. So today, I’m sharing my very own version of that classic German Chocolate Cake, made completely from scratch. It’s got that soft, buttery chocolate cake we all love, plus a caramel-y, coconutty frosting that’s so good you’ll be licking the spoon before it even makes it to the cake.
Let’s bake something amazing together!
Why You’ll Love This German Chocolate Cake:
- Moist, tender chocolate cake with just the right touch of richness.
- Sweet, buttery coconut-pecan frosting that doubles as an edible hug.
- Nostalgic flavor that tastes like Sunday dinners and special occasions.
- Looks impressive but is totally doable—even if you’re not a pro baker.
- Perfect for birthdays, holidays, or “just because.”
Frequently Asked Questions?
Can I make this cake ahead of time?
Absolutely! The cake layers can be baked and frozen up to a month in advance. Just thaw and frost the day before serving.
Can I use store-bought frosting?
You can, but I promise the homemade coconut-pecan frosting is what makes this cake shine. It’s worth the few extra minutes!
Can I make it as a sheet cake?
Yes! Just pour the batter into a greased 9×13” pan and bake for 35–40 minutes. Slather the frosting right on top once it’s cool. Easy peasy!
Ingredients:
For the Chocolate Cake:
- 1 cup buttermilk (room temp – don’t skip this, it’s key for moisture!)
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed is best!)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs (room temp)
- ½ cup vegetable oil
- 2 tsp pure vanilla extract
- ¾ cup hot water or brewed coffee (trust me on this—coffee deepens the chocolate flavor)
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- ½ cup unsalted butter (cut into chunks)
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans (plus whole pecans for decorating)
- 1 tsp vanilla extract
- Pinch of salt
Instruction:
- Make the Cake Layers:
Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper (your future self will thank you).
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the eggs, buttermilk, oil, and vanilla. Mix until smooth, then slowly stir in the hot water or coffee (the batter will be thin—that’s totally normal!).
Divide the batter evenly between your pans and bake for 28–32 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then flip them out onto wire racks to cool completely.
- Make the Frosting:
In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens and turns golden—about 10–12 minutes. You’ll know it’s ready when it coats the back of a spoon like a dreamy custard.
Take it off the heat and stir in the coconut, pecans, vanilla, and salt. Let it cool until spreadable (but don’t stick your spoon in too early or you’ll never stop tasting it!).
- Assemble the Cake:
Place one cake layer on your serving plate. Spread a thick layer of frosting on top, then gently add the second cake layer. Frost the top and sides generously. I like to finish it off by pressing a ring of whole pecans into the top—it makes it look just like Grandma used to do!
Pro Tips for Success:
- Use room temperature ingredients for a smoother batter and even baking.
- Don’t skip the parchment paper—these cakes are moist and love to cling to the pan.
- Want extra decadence? Add a thin layer of chocolate ganache between the cake and frosting. 😍
- Toast the pecans and coconut for even more flavor depth. Just pop ’em in the oven at 350°F for 5–7 minutes until fragrant.
Storage and Serving Suggestions:
This cake will keep well covered at room temperature for up to 2 days, or in the fridge for up to 5. Let it come to room temp before serving for that perfect texture.
It’s lovely on its own, but if you’re feeling fancy, try it with a scoop of vanilla bean ice cream or a dollop of whipped cream. And if you’re serving it at a party? Just get ready for folks to ask, “Who made this cake?!”
