Name: German Chocolate Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour 1 cup granulated sugar 1 cup brown sugar 0.75 cup unsweetened cocoa powder 1.5 teaspoons baking powder 1.5 teaspoons baking soda 1 teaspoon salt 1 cup buttermilk 2 large eggs 0.5 cup vegetable oil 1 cup boiling water 2 teaspoons vanilla extract 1 cup evaporated milk 3 large egg yolks 1 cup granulated sugar 0.5 cup unsalted butter 1.5 teaspoons vanilla extract 1.5 cups sweetened shredded coconut 1 cup chopped pecans 1 cup heavy cream 8 ounces dark chocolate or chocolate chips

If you love indulgent desserts with layers of flavor, this German Chocolate Cake is one for the books. Rich, moist chocolate cake sandwiches a thick layer of homemade coconut-pecan filling, all enrobed in silky chocolate ganache. Every bite delivers sweet toasted coconut, crunchy pecans, and deep cocoa goodness—it’s nostalgic, yet irresistible enough to make a new tradition.

What makes this cake so iconic isn’t just its history—though it has one—but the harmony between its flavors and textures. Originally named after Samuel German (who developed a dark baking chocolate for Baker’s), this cake has evolved into a beloved staple. Whether it’s a birthday, holiday, or dinner party, this showstopper never disappoints.

What Kind of Chocolate Should I Use for German Chocolate Cake?

For the most authentic version of German Chocolate Cake, you’ll want to use sweet baking chocolate labeled “German’s Chocolate.” It’s milder and sweeter than semi-sweet chocolate, designed specifically for this cake. If you can’t find it, a blend of semi-sweet chocolate and a touch of sugar works in a pinch, though the flavor profile will be slightly deeper. The ganache topping, however, welcomes a richer dark chocolate for balance.

Ingredients for the German Chocolate Cake

All-Purpose Flour: The sturdy base for your cake layers.
Granulated Sugar & Brown Sugar: A mix of both adds sweetness and moisture.
Unsweetened Cocoa Powder: Deepens the chocolate flavor in the cake itself.
Baking Powder & Baking Soda: Helps the layers rise and stay fluffy.
Salt: Enhances and balances all the sweetness.
Buttermilk: Adds tenderness and a subtle tang to offset the sweetness.
Eggs: Provides structure and richness.
Vegetable Oil: Keeps the cake moist.
Boiling Water: Blooming the cocoa in hot water gives the cake a richer chocolate flavor.
Vanilla Extract: Adds depth to both the cake and the coconut filling.
Sweetened Shredded Coconut: Star of the filling, gives the signature chew and tropical flair.
Chopped Pecans: Adds crunch and nutty flavor to the filling.
Evaporated Milk: Creamy base for the custard-like coconut-pecan filling.
Egg Yolks: Thickens the filling and adds richness.
Butter: Used in the filling to make it silky and luscious.
Dark Chocolate or Chocolate Chips: For the glossy ganache topping.
Heavy Cream: Needed to create that luscious, pourable ganache.

How To Make the German Chocolate Cake

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. This helps ensure the layers release cleanly after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.

Step 4: Add Boiling Water

Slowly stir in the boiling water. The batter will be thin—this is normal. It makes for an extra moist cake.

Step 5: Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 6: Make the Coconut-Pecan Filling

In a saucepan over medium heat, whisk together evaporated milk, egg yolks, sugar, and butter. Cook, stirring constantly, until the mixture thickens (about 10-12 minutes). Remove from heat, then stir in vanilla extract, shredded coconut, and chopped pecans. Let it cool to room temperature.

Step 7: Make the Ganache

In a heatproof bowl, pour hot heavy cream over chopped dark chocolate or chips. Let it sit for 2-3 minutes, then stir until smooth and glossy. Let it thicken slightly before using.

Step 8: Assemble the Cake

Place one cake layer on a serving plate. Spread half the coconut-pecan filling over the top. Repeat with the second layer and remaining filling. Top with the third cake layer and pour the ganache over the top, allowing it to drip slightly down the sides.

Step 9: Garnish

Sprinkle extra toasted coconut or chopped pecans on top if desired. Refrigerate for at least 30 minutes to help set the layers before slicing.

How to Serve and Store German Chocolate Cake

German Chocolate Cake is best served at room temperature, allowing the filling and ganache to soften slightly and the flavors to fully shine. Slice with a sharp knife wiped clean between each cut for the prettiest presentation. Pair each slice with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-luxurious finish.

To store, keep the cake covered in the refrigerator for up to 5 days. Because of the coconut-pecan filling and ganache, refrigeration is recommended, but let it come to room temperature before serving again. You can also freeze individual slices by wrapping them tightly in plastic wrap and storing in an airtight container for up to 2 months.

Frequently Asked Questions

What makes German Chocolate Cake different from regular chocolate cake?

German Chocolate Cake features a unique sweet chocolate base and a signature coconut-pecan filling that sets it apart from classic chocolate layer cakes.

Can I make the cake layers ahead of time?

Yes! Bake and cool the layers, then wrap them tightly in plastic wrap and refrigerate for up to 2 days or freeze for longer storage.

Can I use sweetened condensed milk instead of evaporated milk in the filling?

No, they are not interchangeable in this case. Evaporated milk provides the correct consistency without the added sugar that would throw off the balance of the filling.

Why is my ganache too thin?

Ganache that’s too thin might need more chocolate or time to cool and thicken. Place it in the fridge for 10–15 minutes and stir occasionally until it reaches a spreadable consistency.

Do I have to use three layers?

Not at all. You can bake this as a two-layer cake or even as a sheet cake. Just adjust the bake time accordingly.

How do I toast the coconut?

Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–8 minutes, stirring halfway through, until golden and fragrant.

Want More Cake Ideas with a Twist?

If this German Chocolate Cake made your day, you might also fall for these other crave-worthy desserts:

Bonnies Blue Ribbon Chocolate Dream Cake for another ultra-decadent cocoa fix.
Amish Applesauce Cake when you’re craving cozy spice with a vintage vibe.
Salted Caramel Kentucky Butter Cake for a buttery, sweet-salty finish.
Strawberry Cheesecake Dump Cake if fruity and creamy is more your style.
Old Fashioned Egg Custard Pie for a silky throwback slice of comfort.

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Let me know in the comments how your cake turned out! Did you go traditional or add your own twist with a flavored ganache? Maybe espresso? I’d love to hear how you made it your own.

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