The softest homemade german chocolate cake with a sweet coconut pecan frosting and layers of rich chocolate cake. This is one of my all time favorite cakes!
This homemade german chocolate cake was always my Dad's favorite cake and so growing up we had it for every Father's day and I always felt like I was winning too. The layers of caramel coconut frosting make this cake stand out in the best way possible.
For more cake recipes, try my very popular coconut cake, vanilla strawberry cake or my single layer chocolate cake with chocolate ganache.
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Why You Will Love This Recipe
- Moist: The crumb of this cake is so soft, it practically melts in your mouth.
- Caramel Frosting: The flavor is sooo good.
- Can be Made Ahead: You can prep the cake layers and frosting ahead if you're making for a party or event.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Cocoa Powder- A dutch processed cocoa powder will give this cake an extra rich chocolate flavor.
- Oil- I love using melted coconut oil, but any neutral oil is great.
- Eggs- Make sure your eggs are room temperature.
- Buttermilk- You can sub in regular milk if needed. Keep in mind the higher the fat in your milk, the more moist the cake.
- Water/Coffee- If using coffee it will not make your cake taste like coffee, it just helps to enhance the chocolate flavor.
- Pecans- I have left these out before when I am baking this for someone who doesn't like nuts.
Step by Step Instructions
- Step 1: In a large bowl, sift or stir together flour, sugars, cocoa powder, baking soda, baking powder, and salt.
- Step 2: In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute. Slowly add dry ingredients into wet ingredients while mixing.
- Step 3: Pour in hot water and mix together another minute. It's ok if the batter seems extra liquidy.
- Step 4: Pour batter evenly into all three pans.
- Step 5: Bake for about 24-27 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done. Let the cakes completely cool before taking out of the pans and frosting.
- Step 6: In a medium saucepan add butter, both sugars, evaporated milk and egg yolks. Stir to combine and cook to a low boil over low-medium heat for about 10-12 minutes. You should be stirring constantly until the mixture thickens.
- Step 7: Remove from heat. Stir in vanilla, coconut, pecans and salt. Stir occassionaly until it completely cools.
- Step 8: In a large mixing bowl, cream together butter and cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and cream. Beat until light and fluffy.
- Step 9: Place one of the cake layers, top side up, on a cake plate or serving stand. Pipe a rim of chocolate buttercream around the edge of the cake and then fill the center with about ⅓ of the coconut pecan frosting.
- Step 10: Place the second cake layer, top side up, on top of the buttercream and filling. Repeat the same piping and filling. Place final cake layer, top side down.
- Step 11: Frost the sides with a thin crumb coat layer of the chocolate buttercream. Place in the fridge or freezer for about 10-15 minutes to chill.
- Step 12: Pull the chilled cake out and add another later of chocolate buttercream around the outside of the cake and the top later of coconut pecan frosting.
FAQ
Can this be made gluten free?
Yes, just make sure you sub in a gluten free 1:1 ratio flour such as cup4cup or King Arthurs measure 4 measure.
Can I make this into cupcakes?
Yes, I would bake them for 18-23 minutes and top with the coconut pecan frosting and skip the chocolate frosting.
If I use coffee will I be able to taste it?
No, the coffee is used to enhance the chocolate flavor, but you don't taste it in the cake.
Storing & Make Ahead
Homemade german chocolate cake can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. You can also store it in the fridge if you prefer to eat it cold.
To make ahead: Bake the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble. You can also make the frosting ahead and store in the fridge until ready to assemble.
Other Popular Recipes to Try
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Homemade German Chocolate Cake
The softest homemade german chocolate cake with a sweet coconut pecan frosting and layers of rich chocolate cake. This is one of my all time favorite cakes!
Ingredients
Chocolate Cake:
- 2 cups (250 g) all-purpose flour
- 1 cup (220 g) brown sugar
- 1 cup (200 g) granulated sugar
- ¾ cup (64.5 g) cocoa powder
- 1½ teaspoon (1.5 teaspoon) baking soda
- 1½ teaspoon (1.5 teaspoon) baking powder
- 1 teaspoon salt
- ½ cup (112 g) neutral oil I love using melted coconut oil
- 3 large eggs room temperature
- 1 cup (240 g) buttermilk room temperature
- 2 teaspoon vanilla extract
- 1 cup (236.59 g) hot water or coffee
Coconut Pecan Frosting:
- ½ cup (113.5 g) butter room temperature
- ½ cup (110 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (256 g) evaporated milk
- 3 large egg yolks room temperature
- 2 teaspoon vanilla extract
- 1⅓ cup (120 g) sweetened shredded coconut
- ½ cup (54.5 g) chopped pecans
- pinch of salt
Chocolate Buttercream:
- 1 cup (227 g) butter room temperature
- ¾ cup (64.5 g) cocoa powder
- 3½ cups (420 g) powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- ⅓ cup (79.33 g) whipping cream milk will also work
Instructions
To make the cake:
- Preheat the oven to 325 F. Spray three 8-inch round cake pans with non-stick cooking spray, and then line the bottom of the pans with parchment.
- In a large bowl, sift or stir together flour, sugars, cocoa powder, baking soda, baking powder, and salt.
- In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute. Slowly add dry ingredients into wet ingredients while mixing.
- Pour in hot water and mix together another minute. It's ok if the batter seems extra liquidy.
- Pour batter evenly into all three pans.
- Bake for about 24-27 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done. Let the cakes completely cool before taking out of the pans and frosting.
To make the coconut pecan frosting:
- In a medium saucepan add butter, both sugars, evaporated milk and egg yolks. Stir to combine and cook to a low boil over low-medium heat for about 10-12 minutes. You should be stirring constantly until the mixture thickens.
- Remove from heat. Stir in vanilla, coconut, pecans and salt. Stir occassionaly until it completely cools.
To make the chocolate buttercream:
- In a large mixing bowl, cream together butter and cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and cream. Beat until light and fluffy. You may end up needing to add more powdered sugar or cream to get your desired consistency.
To assemble cake:
- Place one of the cake layers, top side up, on a cake plate or serving stand. Pipe a rim of chocolate buttercream around the edge of the cake and then fill the center with about ⅓ of the coconut pecan frosting.
- Place the second cake layer, top side up, on top of the buttercream and filling. Repeat the same piping and filling. Place final cake layer, top side down.
- Frost the sides with a thin crumb coat layer of the chocolate buttercream. Place in the fridge or freezer for about 10-15 minutes to chill.
- Pull the chilled cake out and add another later of chocolate buttercream around the outside of the cake and the top with the remaining coconut pecan frosting.
Notes
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, and butter out of the fridge an hour or two before I start baking.
Make Ahead Instructions: Both of the frostings can easily be made ahead of time and stored in the fridge in a sealed container. Remove both frostings from the fridge an hour before you're ready to frost the cake, to give them time to come to room temperature.
Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 679kcalCarbohydrates: 89gProtein: 7gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 128mgSodium: 517mgPotassium: 303mgFiber: 4gSugar: 71gVitamin A: 766IUVitamin C: 1mgCalcium: 133mgIron: 3mg
Tried this recipe?Let us know how it was!
Kendell
This was absolutely amazing! I am not a baker, but the directions were so easy to follow and it was so moist and delicious. I didn't have 8 inch round pans and only had 2-9 inch so I went with that and it turned out perfect! Thank you! Can't wait to try more.
brooke
I'm so glad you loved it!! Thanks Kendell.
Kendell
I forgot to rate.
brooke
thanks for that!!
Sara
My mother in law gave me the task of making a German Chocolate Cake for a family gathering. I was a bit overwhelmed but after finding a recipe from Salted Sweets - I felt much better. My family is a huge fan of her Coconut Cake so I knew this would be a winner too! We prepared the cake and frosting the day before. The recipe was so easy to follow and left no unanswered questions. Finally, this cake was so moist and DELICIOUS!!! Highly recommend this cake! You will not be disappointed!
brooke
Thank you so much Sara! I am so glad it was a success for you! And thank you so much for taking the time to leave a review and rating!
Carolina Luna
Cake was AMAZING, and directions were super easy to follow. I didn’t add the buttercream as we are coconut pecan frosting fans, so I used that to frost the entire cake and it was a hit! Cake was incredibly moist and flavorful. Really a great recipe; thank you!!
brooke
I'm so happy to hear that! Thank you so much for trying it!
Whitney
Love this recipe! We have made a few different ones over the years but haven’t found one we love til this one! The brown sugar in the cake is the perfect addition to get that famous German chocolate flavor. The perfect amount of coconut pecan filling! We like a lot! The chocolate buttercream is silky, smooth and rich. We really enjoyed this!
Chelsea
Wow!! This cake was amazing! Super moist and full of flavor! Everyone loved it and couldn’t stop talking about how good it was!
Diana
Could I make cupcakes with this recipe?
If so what would I bake on and for how long?
Brooke Homec
Yes! I would say bake them for 18-23 minutes, same temp.
Cindy
This cake is outstanding! The cake itself is so moist. The filling is delicious and the frosting is divine. Thanks Brooke for another great recipe.
Cindy
This is absolutely amazing! The cake is light, the filling is delicious, and the frosting is decadent. Thank you for sharing your gift with us Brooke!
Claire
How would you adjust to make this into a sheet cake in a 9 x 12? I would probably forego the chocolate frosting and just use the pecan mixture for the top!