German Chocolate Cake (Classic, From-Scratch, Detailed Guide)
Rich chocolate cake layers filled and topped with a luscious coconut-pecan frosting — this American classic is indulgent, moist, and unforgettable.
Fun fact: “German” refers to Samuel German, the American baker who developed the sweet baking chocolate used in the original recipe — not Germany.
Ingredients (3-layer 9-inch cake)
For the Chocolate Cake
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2 cups (250g) all-purpose flour
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1 ¾ cups (350g) granulated sugar
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¾ cup (75g) unsweetened cocoa powder
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1 ½ teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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2 large eggs (room temperature)
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1 cup buttermilk (room temperature)
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½ cup vegetable oil
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2 teaspoons vanilla extract
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1 cup hot coffee (or hot water)
For the Coconut-Pecan Frosting (Traditional Filling)
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1 cup evaporated milk
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1 cup granulated sugar
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3 large egg yolks
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½ cup (115g) unsalted butter
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1 teaspoon vanilla extract
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1 ¼ cups sweetened shredded coconut
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1 cup chopped pecans
Optional Chocolate Buttercream (For Exterior Frosting)
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1 cup (226g) unsalted butter, softened
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3 cups powdered sugar
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½ cup cocoa powder
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2–3 tablespoons milk or cream
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1 teaspoon vanilla
(Traditionally, sides are left unfrosted, but this is optional.)
Step 1: Prepare the Cake Pans
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Preheat oven to 350°F (175°C).
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Grease three 9-inch round pans.
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Line bottoms with parchment.
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Lightly flour sides.
Step 2: Make the Chocolate Cake Batter
1. Combine Dry Ingredients
In a large bowl whisk:
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Flour
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Sugar
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Cocoa powder
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Baking soda
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Baking powder
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Salt
2. Add Wet Ingredients
Add:
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Eggs
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Buttermilk
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Oil
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Vanilla
Mix until smooth (about 1–2 minutes).
3. Add Hot Coffee
Slowly pour in hot coffee while mixing.
Batter will be thin — this is correct.
Hot coffee enhances chocolate flavor without tasting like coffee.
Step 3: Bake
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