Homemade German Chocolate Cake

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Rich, decadent, and layered with flavor, Homemade German Chocolate Cake is a timeless dessert that brings together a medley of sweet, nutty, and chocolaty notes in every slice. This cake stands out with its luxurious layers of moist chocolate cake, creamy coconut-pecan filling, and a velvety chocolate frosting that glistens like ganache. The topping of crunchy toasted pecans and shredded coconut adds a beautiful contrast in texture, making it as satisfying to look at as it is to eat.

Ideal for celebrations or indulgent weekends, this cake is more than just dessert—it’s a full experience. The distinctively sweet filling made with evaporated milk, sugar, egg yolks, butter, coconut, and pecans is what gives the German Chocolate Cake its signature character. Despite its name, the recipe doesn’t originate from Germany but rather from a type of dark baking chocolate developed by Samuel German. Whether you’re a lifelong fan or new to this classic treat, baking it at home offers a warm sense of nostalgia with every bite.

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Ingredients for Homemade German Chocolate Cake

For the Cake:

• 2 cups all-purpose flour
• 1¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks, lightly beaten
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans, toasted

For the Chocolate Frosting:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tsp vanilla extract

Garnish (optional):

• Additional pecans and shredded coconut for topping

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Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, beat the eggs, milk, oil, and vanilla until smooth. Gradually add the wet mixture to the dry ingredients and mix until combined. Slowly stir in the boiling water (the batter will be thin—this is normal). Pour the batter evenly into the prepared cake pans.

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Step 2: Bake the Cake

Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.

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Step 3: Make the Coconut-Pecan Filling

In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until the mixture thickens—about 10–12 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and toasted pecans. Allow the filling to cool to room temperature before spreading.

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Step 4: Prepare the Chocolate Frosting

Heat the heavy cream in a small saucepan or microwave until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth and glossy. Stir in the vanilla extract. Let the frosting cool slightly until it reaches a spreadable consistency.

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Step 5: Assemble the Cake

Place one cake layer on a serving plate or cake stand. Spread a generous layer of the coconut-pecan filling over the top. Repeat with the second layer. Top with the third cake layer and frost the top and sides with the chocolate frosting. Decorate with extra coconut and pecans if desired.

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Storage Instructions

To maintain the rich flavor and texture of your Homemade German Chocolate Cake, store it properly after serving:

• Room Temperature: If your kitchen is cool and dry, the cake can sit covered at room temperature for up to 2 days. Use a cake dome or wrap it with plastic wrap to keep it from drying out.
• Refrigerator: For longer freshness, refrigerate the cake in an airtight container for up to 5 days. Allow slices to come to room temperature before serving for the best texture and flavor.
• Freezer: Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours before serving.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 580
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 85mg
• Sodium: 320mg
• Carbohydrates: 65g
• Fiber: 4g
• Sugars: 45g
• Protein: 6g

Note: Nutritional values are approximate and may vary based on exact ingredient brands and portion sizes.

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Frequently Asked Questions

Can I make the cake layers ahead of time?

Yes! Bake the layers up to two days ahead. Wrap them tightly in plastic wrap and store at room temperature or refrigerate.

What makes this cake “German”?

The name comes from “German’s Sweet Chocolate,” a baking chocolate created by Samuel German, not the country.

Can I use store-bought frosting instead?

While homemade chocolate frosting adds a richer flavor, you can use a good-quality store-bought version in a pinch.

How do I toast pecans for the filling?

Spread them on a baking sheet and toast in a 350°F oven for 5–7 minutes until fragrant, stirring halfway through.

Can this be made gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend. Be sure other ingredients are certified gluten-free too.

Is it okay to use sweetened shredded coconut?

Absolutely. Sweetened shredded coconut is traditional in this cake and adds to its rich flavor and texture.

Can I freeze the frosting and filling?

The coconut-pecan filling doesn’t freeze well, but the chocolate frosting can be frozen in an airtight container for up to 3 months.

What’s the best way to cut clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts for neat, clean slices.

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