Here’s a classic, from-scratch German Chocolate Cake with the traditional coconut-pecan frosting 👇
🍫 German Chocolate Cake
🧁 Chocolate Cake
Ingredients
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2 cups all-purpose flour
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2 cups sugar
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¾ cup unsweetened cocoa powder
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2 tsp baking soda
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1 tsp baking powder
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1 tsp salt
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2 eggs
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1 cup buttermilk
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½ cup vegetable oil
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2 tsp vanilla extract
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1 cup hot water or hot coffee
Instructions
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Preheat oven to 350°F. Grease and flour two 9-inch round pans.
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In a large bowl, mix flour, sugar, cocoa, baking soda, baking powder, and salt.
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Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
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Slowly stir in hot water (batter will be thin — that’s normal).
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Pour evenly into pans.
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Bake 30–35 minutes or until a toothpick comes out clean.
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Cool completely before frosting.
🥥 Coconut Pecan Frosting (Traditional)
Ingredients
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1 cup evaporated milk
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1 cup sugar
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3 egg yolks (beaten)
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½ cup butter
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1 tsp vanilla
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1½ cups sweetened shredded coconut
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1 cup chopped pecans
Instructions
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In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
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Cook, stirring constantly, until thickened (about 10–12 minutes).
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Remove from heat. Stir in vanilla, coconut, and pecans.
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Let cool until spreadable.
🍰 Assemble
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Place one cake layer down.
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Spread half the coconut-pecan frosting on top.
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Add second layer.
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Spread remaining frosting on top (traditional German chocolate cake does not frost the sides).
Optional Chocolate Frosting for Sides
If you like it fully frosted:
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½ cup butter (softened)
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⅔ cup cocoa powder
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3 cups powdered sugar
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⅓ cup milk
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1 tsp vanilla
Beat until smooth and frost sides.
If you want a super moist bakery-style version, a boxed cake shortcut, or a 9×13 pan version, tell me which one you prefer 😊