Homemade German Chocolate Cake

Why Make This Recipe

Homemade German Chocolate Cake is a classic dessert loved by many. It’s rich, sweet, and has a unique combination of flavors that come from the chocolate, coconut, and pecans. Making this cake at home allows you to enjoy fresh ingredients and the satisfaction of baking from scratch. Plus, it’s a great way to impress family and friends on special occasions or just for a cozy dessert at home.

How to Make Homemade German Chocolate Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups packed light brown sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 cups shredded coconut
• 1 1/2 cups chopped pecans

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a bowl, combine the flour, baking soda, and salt. Set aside.
3. In another bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
5. Divide the batter evenly among the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for about 10 minutes, then remove from pans and cool completely on a wire rack.
6. For the frosting, in a saucepan over medium heat, combine the brown sugar, evaporated milk, and butter. Cook, stirring, until the mixture comes to a boil. Cook for another 2 minutes.
7. Remove from heat and stir in the egg yolks, vanilla, coconut, and pecans. Let cool until thickened.
8. Once the cakes are completely cooled, frost the top of one layer, add the second layer and frost on top, and then place the third layer on top and frost the entire cake. Serve and enjoy!

How to Serve Homemade German Chocolate Cake

Serve slices of the cake on plates with a fork. It pairs well with coffee or a glass of milk. You can also add a scoop of vanilla ice cream on the side for an extra special touch.

How to Store Homemade German Chocolate Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, it can be refrigerated for up to a week. Make sure the cake is covered to prevent it from drying out.

Tips to Make Homemade German Chocolate Cake

• Make sure all your ingredients are at room temperature before starting.
• Don’t overmix the batter; mix until just combined for a light cake.
• Allow the cakes to cool completely before frosting to avoid melting the frosting.

Variation

You can experiment by adding different nuts or even swapping out coconut for another ingredient, like crushed pineapple, to create different flavors.

FAQs

Can I use chocolate cake mix instead of making it from scratch?
Yes, you can use a chocolate cake mix if you’re short on time, but the homemade version gives a richer flavor.

Can I freeze this cake?
Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and foil before placing them in the freezer.

How do I fix a dry cake?
If your cake turns out dry, you can soak it with a simple syrup made from sugar and water before frosting it.

Homemade German Chocolate Cake

A rich and sweet classic dessert featuring layers of chocolate cake frosted with coconut and pecan frosting, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: European, German

Calories: 500

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Frosting Ingredients

• 1 1/2 cups packed light brown sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 cups shredded coconut
• 1 1/2 cups chopped pecans

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a bowl, combine the flour, baking soda, and salt. Set aside.
3. In another bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. Gradually add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Baking

1. Divide the batter evenly among the prepared cake pans.
2. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
3. Let cool in pans for about 10 minutes, then remove from pans and cool completely on a wire rack.

Frosting

1. In a saucepan over medium heat, combine the brown sugar, evaporated milk, and butter. Cook, stirring, until the mixture comes to a boil.
2. Cook for another 2 minutes.
3. Remove from heat and stir in the egg yolks, vanilla, coconut, and pecans. Let cool until thickened.

Assembly

1. Once the cakes are completely cooled, frost the top of one layer, add the second layer and frost on top, and then place the third layer on top and frost the entire cake.

Notes

Make sure all your ingredients are at room temperature before starting. Don’t overmix the batter; mix until just combined for a light cake. Allow the cakes to cool completely before frosting to avoid melting the frosting. Variation: You can experiment by adding different nuts or even swapping out coconut for another ingredient, like crushed pineapple, to create different flavors.