Description

This classic German Chocolate Cake features incredibly moist, tender chocolate cake layers made with buttermilk and cocoa, filled and topped with a rich, homemade coconut-pecan frosting that’s cooked to caramel-y perfection, then wrapped in silky chocolate buttercream. Perfect for birthdays, holidays, and special celebrations, this showstopping layer cake serves 12-16 and can be made ahead for easy entertaining. The combination of rich chocolate, sweet coconut, and crunchy pecans creates an unforgettable dessert that’s been a beloved classic for generations!

Ingredients

For the Chocolate Cake:

2 cups granulated sugar (400 g)
1¾ cups all-purpose flour (210 g)
¾ cup unsweetened cocoa powder (75 g)
1½ teaspoons baking powder (6 g)
1½ teaspoons baking soda (7.5 g)
1 teaspoon salt (5 g)
2 large eggs
1 cup buttermilk (240 ml) see notes for substitute
½ cup vegetable or canola oil (120 ml)
2 teaspoons vanilla extract (10 ml)
1 cup boiling water (240 ml)

For the Coconut Pecan Frosting:

½ cup light brown sugar (100 g)
½ cup granulated sugar (100 g)
½ cup butter (115 g / 1 stick)
3 large egg yolks
¾ cup evaporated milk (180 ml)
1 tablespoon vanilla extract (15 ml)
1 cup chopped pecans (120 g)
1 cup shredded sweetened coconut (80 g)

For the Chocolate Buttercream Frosting:

½ cup butter (115 g / 1 stick)
⅔ cup unsweetened cocoa powder (65 g)
3 cups powdered sugar (360 g)
⅓ cup evaporated milk (80 ml)
1 teaspoon vanilla extract (5 ml)

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Instructions

Step 1: Prep Your Pans and Preheat

Preheat your oven to 375°F. This is higher than most cakes, but it creates a beautiful dome and perfect texture!

Grease two 8 or 9-inch round cake pans generously. Here’s my trick: Cut circles of parchment or wax paper to fit the bottom of each pan perfectly. This ensures your cakes come out cleanly every single time!

Step 2: Mix the Dry Ingredients

In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk it well so everything is evenly distributed.

This is your dry ingredient base—simple but essential!

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until well combined. Make sure those eggs are fully incorporated!

The mixture should be smooth and slightly frothy.

Step 4: Bring It All Together

Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix—you just want everything incorporated with no dry flour streaks.

Now here’s the interesting part: stir in the boiling water. The batter will become VERY thin—almost like chocolate milk consistency. This is COMPLETELY NORMAL and exactly what you want! Don’t panic!

Step 5: Bake the Cakes

Divide the thin batter evenly between your two prepared pans. Pour carefully and slowly.

Bake for 25-35 minutes, depending on your pan size. Nine-inch pans take less time (closer to 25 minutes), while 8-inch pans need the full 30-35 minutes.

The cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly touched.

Step 6: Cool the Cakes

This step requires patience, but it’s SO important! Let the cakes cool in the pans for 5 minutes only.

Then carefully run a knife around the edges and invert the cakes onto wire racks. Peel off the parchment paper gently.

Let them cool COMPLETELY before frosting—at least 1-2 hours. If you frost warm cake, everything will slide right off!

Step 7: Make the Coconut Pecan Frosting

While the cakes cool, make your frosting! In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.

Stir everything together, then place over medium heat. Bring to a low boil, stirring constantly.

Keep stirring! This is crucial. Cook for several minutes (usually 8-12 minutes) until the mixture noticeably thickens. It should coat the back of your spoon.

Remove from heat immediately and stir in the vanilla, chopped pecans, and shredded coconut.

Let this cool COMPLETELY before using—at least 1-2 hours, or refrigerate it to speed things up. It needs to be thick and spreadable, not runny!

Step 8: Make the Chocolate Buttercream

Melt the butter (I do this in the microwave in 15-second bursts). Stir in the cocoa powder until smooth.

Now alternately add the powdered sugar and evaporated milk, beating well after each addition. Start and end with powdered sugar.

Beat until you reach a smooth, spreadable consistency. Add a tiny bit more milk if it’s too thick, or more powdered sugar if it’s too thin.

Stir in the vanilla extract. Your chocolate frosting is ready!

Step 9: Assemble Your Masterpiece

Place one cake layer on your serving stand or plate. If it has a dome, you can trim it flat with a serrated knife for easier stacking (but this is optional!).

Spread a thin layer of chocolate frosting over the top of the bottom cake layer. This acts as a “glue” and adds extra chocolate flavor.

Spoon HALF of the coconut-pecan frosting on top and spread it into an even layer. Leave about ½ inch between the frosting and the edge—it will spread when you add the top layer.

Carefully place the second cake layer on top, pressing down gently.

Now frost the sides and top of the entire cake with the chocolate buttercream. Use an offset spatula for the smoothest results!

Finally, spoon the remaining coconut-pecan frosting on top of the cake. You can spread it to the edges or leave it in the center for a more rustic look—both are beautiful!

Optional: Use a piping bag with a large star tip to pipe decorative borders or rosettes with any extra chocolate frosting.

Notes

Use room temperature ingredients for the cake—run hot water over your eggs to warm them quickly, and microwave buttermilk for 10-15 seconds
Measure flour correctly by spooning it into your measuring cup and leveling off—don’t scoop directly from the bag or you’ll get too much
Toast the pecans at 350°F for 5-7 minutes for deeper, richer flavor
Line your cake plate with strips of parchment paper before assembling—tuck them under the cake, frost, then pull them away for a clean presentation
Use a lazy Susan or rotating cake stand for easier frosting
Refrigerate the assembled cake for 15 minutes after frosting to help everything set before slicing
Dip your knife in hot water and wipe clean between slices for picture-perfect portions

Prep Time: 30 minutes
Cook Time: 25-35 minutes
Category: Dessert
Method: Baked
Cuisine: American