German Chocolate Cake Recipe

German Chocolate Cake Recipe

How To Make German Chocolate Cake

This German chocolate cake recipe is a must-try for any chocolate lover. It’s moist chocolate cake and rich chocolate ganache with a coconut-pecan frosting.

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes



For Cake:

  • 2cupsgranulated sugar
  • ½cupcanola oil
  • 1cupmilk
  • 2eggs
  • 1tspvanilla
  • cupall purpose flour,fluffed and leveled
  • ¾cupcocoa
  • 2tspbaking soda
  • 1tspsalt
  • 1tspbaking powder
  • 1cuphot coffee,or water

For Frosting:

  • 1cupcream,or evaporated milk
  • 1cupgranulated sugar
  • 3egg yolks
  • ½cupunsalted butter
  • cupssweetened shredded coconut
  • 1cuppecans,finely chopped
  • 1tspvanilla extract

For Ganache:

  • 100gdark chocolate,about ¾ cup chopped
  • ¼cupheavy cream



  1. Grease and flour three 8-inch round cake pans, tapping firmly to remove any excess flour once coated. Turn the oven to 350 degrees F.

  2. In a large bowl, whisk together sugar, and oil until combined.

  3. Add milk, eggs, and vanilla and whisk until smooth.

  4. Add flour, cocoa powder, baking soda, salt, and baking powder and whisk until combined.

  5. Slowly stir in hot coffee until batter is smooth.

  6. Divide evenly between prepared pans and bake for 20 to 22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely.


  1. In a medium saucepan, whisk together cream, sugar, and egg yolks.

  2. Add butter, and cook over medium heat for 5 to 10 minutes, whisking often, until thickened.

  3. Remove from heat and stir in coconut, pecans, and vanilla.

  4. Let cool completely to room temperature (to a spreadable consistency) before frosting cooled cakes. If you need to cool quickly, pour into a clean bowl and place in the refrigerator for 20 to 30 minutes, stirring often.

Ganache & Assembly:

  1. In a small pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool slightly.

  2. Place one cake layer on a serving plate. Top with ⅓ of the coconut pecan frosting.

  3. Repeat with the remaining two layers, spreading chocolate ganache on the top cake layer and letting set completely before topping with remaining frosting. Let chocolate cool completely before slicing.


  • Calories: 706.74kcal
  • Fat: 42.70g
  • Saturated Fat: 18.83g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 16.08g
  • Polyunsaturated Fat: 5.53g
  • Carbohydrates: 79.55g
  • Fiber: 4.71g
  • Sugar: 59.25g
  • Protein: 7.36g
  • Cholesterol: 119.77mg
  • Sodium: 459.54mg
  • Calcium: 102.23mg
  • Potassium: 307.03mg
  • Iron: 3.32mg
  • Vitamin A: 200.65µg
  • Vitamin C: 0.32mg
Want to share your experience making this classic German Chocolate Cake recipe or have any tips to perfect it? Join the discussion in the Baking and Desserts forum section!

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