Homemade German Chocolate Cake

Homemade German Chocolate Cake:

This homemade German Chocolate Cake is a labor of love, a testament to the artistry of baking and the joy of indulgence. Layers of moist, decadent chocolate cake are generously spread with a luscious coconut pecan frosting, creating a symphony of flavors and textures that dance on the palate with each bite.

The chocolate cake itself is a masterpiece of baking perfection. Rich cocoa lends its deep, indulgent flavor to the batter, while buttermilk adds a subtle tanginess and moisture that ensures each bite is tender and moist. As the cake bakes, its aroma fills the kitchen, promising a delightful treat that is both comforting and irresistible.

But it is the frosting that truly elevates this cake to legendary status. Made with sweetened coconut flakes, chopped pecans, and a velvety mixture of butter, sugar, and evaporated milk, the coconut pecan frosting is a symphony of sweetness and nuttiness that perfectly complements the rich chocolate cake. With each layer generously coated in this decadent frosting, every slice of cake offers a tantalizing balance of flavors and textures that is simply unforgettable.

As you take your first bite, the fork sinking effortlessly into the layers of cake and frosting, you are greeted with a burst of flavor that is at once familiar and extraordinary. The chocolate cake melts in your mouth, its richness tempered by the sweet and slightly crunchy coconut pecan frosting. Each bite is a revelation, a celebration of the timeless appeal of homemade baking and the joy of sharing a delicious dessert with loved ones.

Whether enjoyed as a decadent treat for a special occasion or as a simple indulgence on a quiet afternoon, this Homemade German Chocolate Cake is sure to delight and inspire. With its perfect balance of flavors and its irresistible charm, it is a true classic that deserves a place of honor at any table.


– 1 ¾ cups all-purpose flour
– 2 cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup boiling water

For the Coconut Pecan Filling:
– 1 can sweetened condensed milk
– 3 egg yolks
– 1/2 cup unsalted butter
– 1 teaspoon vanilla extract
– 1 1/3 cups sweetened shredded coconut
– 1 cup chopped pecans

For the Chocolate Frosting:
– 1/2 cup unsalted butter, softened
– 2/3 cup unsweetened cocoa powder
– 3 cups powdered sugar
– 1/3 cup milk
– 1 teaspoon vanilla extract


1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray and set aside.

2. In a large mixing bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

3. Add in buttermilk, vegetable oil, eggs and vanilla. Beat on medium speed until well combined.

4. Gradually stir in boiling water. Batter will be thin, but this is normal.

5. Pour batter evenly into prepared cake pans.

6. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

7. Remove cakes from oven and allow to cool in pans for 10 minutes before transferring them to a wire rack to cool completely.

8. Meanwhile, make coconut pecan filling. In a medium saucepan, whisk together sweetened condensed milk, egg yolks, and butter.

9. Cook over medium heat, stirring constantly, for 10 to 12 minutes or until mixture thickens. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Set aside to cool.

10.To make chocolate frosting, beat butter with a mixer until creamy.

11. Add cocoa powder and continue to beat on low speed until blended.

12. Gradually add in powdered sugar and milk, alternating between the two, beating well after each addition.

13. Stir in vanilla extract until well combined.

14. To assemble cake, place one layer of cake on a serving plate.

15. Spread a generous layer of coconut pecan filling over the top of the cake.

16. Top with the other cake layer, then spread chocolate frosting on top and around the sides of the cake.17. Garnish with additional chopped pecans and shredded coconut if desired.

18. Serve and enjoy the delicious combination of chocolate and coconut pecan goodness.

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