Tessa’s Recipe Rundown
Taste: The combination of coconut, chocolate, and pecans is heavenly!
Texture: The cake is moist and tender and the frosting is rich, thick, and with the perfect amount of crunch.
Ease: Super quick and easy layer cake.
Pros: Simple and satisfying!
Cons: None.
Would I make this again? Yes!
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German Chocolate Cake pairs some of the world’s most perfect flavors together into one fudgy, moist, tender, delicious bite!
Coconut is a divisive food. Some people love it, some people hate it. If you love it, then you probably love it with chocolate. The pair just belong together!
What I love most about this German Cake recipe is how simple it is. You don’t even need a mixer! It takes just over an hour from start to finish. There’s no difficult buttercream making, assembly, or decorating.
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Make it for your next birthday, potluck, or for anyone who loves German Chocolate!
Sprinkle of Science
How to Make German Chocolate Cake
How to Make a MOIST Chocolate Cake
- Be sure to follow the recipe as written. Ingredients like buttermilk, vegetable oil, egg yolk, and brown sugar all contribute to a moist and tender texture. I don’t recommend skipping, substituting, or reducing these ingredients. Learn more about sugar’s role in baking here, and more on buttermilk and oil just below.
- Be sure to measure your flour and cocoa powder correctly. It’s super easy to accidentally add way too much flour and cocoa powder, creating a dry, dense cake. The best way is to weigh it with a digital scale, but if you don’t have one, use the ‘spoon and level’ method. Check out my article on How to Measure Flour here.
- Don’t over-bake the cake. Start checking for doneness with a toothpick at 30 minutes, especially if your oven tends to run hot. Learn more about ovens here.
- Avoid using dark-colored cake pans. Dark cake pans will dry out the edges of the cake and cook faster. These cake pans are my favorites. If that’s all you have, shave a few minutes off the baking time.
Do I Have to Use Espresso Powder in This German Chocolate Cake?
No! Feel free to omit it. The espresso powder simply enhances the chocolate flavor and you can’t actually taste it. You can also use 1 cup of strongly brewed coffee in place of the espresso + hot water – whichever is easier in your kitchen!
Why use Vegetable Oil Instead of Butter in Cake?
Although I prefer the flavor of butter over vegetable oil, the oil helps create the feeling of moisture on the palate in this German Chocolate Cake recipe. Be sure to use fresh oil – give it a sniff before using, to make sure it doesn’t have an off smell (which would signal it’s oxidized). If you don’t prefer to use vegetable oil, feel free to use coconut oil instead.
Do I Have to Use Buttermilk?
Buttermilk works best in this German Chocolate Cake to provide a tall, rich, and tender cake. Learn more about the science of buttermilk, and buttermilk substitutions, in my Buttermilk 101 article here. I would not recommend using a buttermilk substitute in this recipe.
The Chocolate in German Chocolate Cake
This recipe uses bittersweet chocolate in the cake for richness, as well as unsweetened cocoa powder for a rich chocolate flavor. Avoid using chocolate chips in place of freshly chopped baking chocolate, as they don’t melt down as smoothly and won’t incorporate into the batter quite as evenly. I haven’t tried this recipe using semi-sweet or German chocolate bars, but feel free to experiment with this – just note that this will change the overall sweetness of the cake.
What Type of Cocoa Powder for German Chocolate Cake?
We are using unsweetened cocoa powder in the German Chocolate Cake layers. Unsweetened cocoa powder is the same thing as natural cocoa powder. You can learn more about the differences between Unsweetened and Dutch-Processed Cocoa Powders here.
How to Make German Chocolate Frosting
Arguably the most important part of a German Chocolate Cake is the coconut-pecan frosting! We are actually skipping buttercream in place of the German chocolate frosting in this recipe. I found it was rich and sweet enough that additional buttercream was unnecessary. This saves time and means you don’t need an electric mixer for any part of this recipe!
Can This Recipe be Made into Cupcakes?
Almost any cake recipe can be made into cupcakes. Check out my full guide on how to convert cake to cupcakes (and vice versa!).
Can German Chocolate Cake be Frozen?
- Yes! Wrap unfrosted, un-cut, cooled cake layers in several layers of plastic wrap. Place inside a freezer bag and freeze for up to 2 months.
- Defrost overnight in the fridge (do not defrost at room temperature or you will end up with mushy cake).
- The frosting cannot be frozen because it contains eggs; however, you can keep it in the fridge for up to 1 day before assembling the cake. Bring to room temperature to make it more spreadable.
More Cake Recipes You’ll Love:
- Best Chocolate Cake
- Guinness Chocolate Cake with Irish Buttercream
- Chocolate Zucchini Cake
- Classic Whoopie Pies
- Flourless Chocolate Cake
- Chocolate Bundt Cake
German Chocolate Cake Recipe
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Ingredients
For the cake:
- 8 ounces (227 grams) bittersweet chocolate, finely chopped
- 2/3 cup (57 grams) unsweetened cocoa powder
- 2 teaspoons instant espresso powder*
- 1 cup boiling water
- 1 3/4 (222 grams) cups all-purpose flour, measured correctly
- 1 1/4 cups (250 grams) granulated sugar
- 1/2 cup (100 grams) packed dark brown sugar
- 1 teaspoon fine salt
- 1 teaspoon baking soda
- 1 cup (227 grams) buttermilk, at room temperature
- 1/2 cup vegetable oil (or coconut oil)
- 4 large eggs plus one egg yolk, at room temperature
- 2 teaspoons vanilla extract
For the frosting:
- 1 stick (113 grams) unsalted butter
- 1 cup evaporated milk
- 2 teaspoons cornstarch
- 1 cup (200 grams) granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla
- 1/8 teaspoon fine salt
- 2 cups (120 grams) shredded sweetened coconut
- 3/4 cup (90 grams) chopped pecans
Instructions
Make the cake:
- In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
- Meanwhile, preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper rounds. Butter and flour the pans generously.
- In a small bowl, whisk together the flour, sugars, salt, and baking soda.
- Whisk the buttermilk, oil, eggs, egg yolk, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
- Pour the batter evenly between the prepared pans and tap against the counter to release any air bubbles. Bake for 35 minutes, or until a cake tester comes out clean. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack to cool completely.
Make the frosting:
- In a medium saucepan set over medium heat, melt the butter. Add the milk, cornstarch, and sugar, whisking to combine. Whisk in the egg yolks. Cook, whisking frequently, until the mixture has thickened and comes to a boil, about 10 to 12 minutes total. Remove from heat and stir in the vanilla, salt, coconut, and pecans. Let cool until spreadable, about 30 minutes to 1 hour. You can also refrigerate the frosting to firm up even more.
- Place one cake layer, flat side up, and spread half the filling evenly over the cake layer, pushing just to the edge. Add the top cake layer, rounded side up, and spread with the remaining filling. Serve or store in the fridge. Let come to room temperature before serving.
Recipe Notes
This recipe was originally published in 2019 and has been updated with additional baking tips and Science of Baking information. Photos by Ashley McLaughlin.
I made the cske 2 days ago, put it in zip lock bags snd stored outside..zero degrees…I bought it in just now..it’s not frozen but feels very hard! I’m panicking as it’s for a 70th bdwy this afternoon!!! Anyone else experience this?
This was my first ever German Chocolate Cake and , man is it gorgeous!!! You made it super easy. Your directions could not have been more clear. I was hoping to have left overs, but it is just too delicious!!! Moist! Choclatey!! And the coconut/pecan/luscious frosting just takes it to the next level!! I cannot thank you enough!
I made this cake for my son-in-law’s birthday as German Chocolate Cake is his favorite, but it just made it to the top of my repertoire!!
This is such a huge compliment! We’re so thrilled to hear this cake was such a hit and for such a special occasion!
This cake is incredible! I usually just like German chocolate cake for the frosting, but no this one! The chocolate cake is so moist and chocolatey that it could stand on its own. Add the delicious frosting and it’s heavenly! Definitely making this again! Thank you for yet another great recipe
I’m so glad you tried this cake!
This cake was sooo moist and delicious!! I usually think the frosting on German chocolate cake is the best part, but the cake alone was fantastic!! The cake is a must make and I will definitely make it again! Thank you for such a wonderful recipe
So glad you enjoyed this cake!
Is there a reason you didn’t use German Chocolate bar? I am making this cake for my daugher in law’s bday this week and I’ve always used German Choc in the past. This is her favorite cake. So I gotta get it right!
I love your Cookie book btw! and I’m taking your online course and gifting my daughter in law the same course for her bday. She loves to bake!
Can I use German sweet chocolate instead of bittersweet chocolate
Can I use German sweet chocolate instead of bittersweet chocolate. I’m going to make it tonight 7
we made this cake and its soooo delicious. Super moist and a great rich chocolate flavor.
This is a great, easy and fast cake to make with a wow factor for those who love the combo of chocolate, coconuts and pecans. Follow the instructions and you can’t go wrong. I would check the cake before you think it’s done (mine baked in 25 minutes). Will definitely make this again! ❤️