Homemade German Chocolate Cake

Step-by-Step Instructions

Step 1: Prep the Pans

Preheat oven to 375°F (190°C).
Grease and flour two 8- or 9-inch round cake pans. For extra assurance, line the bottoms with parchment or wax paper circles for easy release.

Step 2: Make the Cake Batter

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

In another bowl, combine eggs, buttermilk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until well combined.

Carefully stir in the boiling water — the batter will be thin, but that’s what makes the cake moist and tender.

Pour evenly into the prepared pans.

Step 3: Bake the Cakes

Bake for 25–35 minutes, depending on pan size. The 9-inch cakes bake a bit faster.
When a toothpick inserted in the center comes out clean or with a few crumbs, remove from the oven.

Let the cakes cool for 5 minutes, then turn them out onto wire racks to cool completely.

Step 4: Make the Coconut-Pecan Frosting

In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir well, then cook over medium heat until the mixture starts to boil.

Stir constantly for several minutes until it thickens — it should coat the back of a spoon.

Remove from heat and stir in vanilla, chopped pecans, and shredded coconut.
Let the frosting cool completely before layering on the cake.

Step 5: Make the Chocolate Buttercream

Melt butter in a small saucepan or microwave-safe bowl. Stir in cocoa powder until smooth.

Gradually add powdered sugar and evaporated milk, alternating between the two while beating to a smooth, spreadable consistency.

Add vanilla extract and mix again.
Adjust consistency with a bit more milk or sugar as needed.

Step 6: Assemble the Cake

Place one cooled cake round on your serving platter.
Spread a thin layer of chocolate frosting over the top.
Spoon half of the coconut-pecan frosting on top, spreading it evenly but leaving about ½ inch from the edge.
Stack the second cake round on top.
Frost the entire outside of the cake with the remaining chocolate buttercream.
Spoon the remaining coconut-pecan frosting over the top of the cake.

Pro Tips for the Perfect Cake

💡 Use room-temperature ingredients: Helps the batter mix evenly and rise properly.
💡 Don’t skip the boiling water: It “blooms” the cocoa for a deeper chocolate flavor.
💡 Cool completely before frosting: Warm cake will melt the frosting.
💡 Make ahead: Both frostings can be made a day in advance and stored covered in the fridge.

Serving Suggestions

Serve this stunning cake at:
🎉 Birthdays – It’s a showstopper centerpiece.
🍽 Family gatherings – A nostalgic Southern favorite everyone loves.
☕ After-dinner dessert – Pairs beautifully with coffee or milk.

Storing Your Cake

Room temperature: Store covered for up to 2 days.
Refrigerated: Keeps for up to 5 days in an airtight container.
Freezing: You can freeze unfrosted cake layers for up to 3 months — thaw completely before frosting.

Final Thoughts

Homemade German Chocolate Cake is one of those timeless desserts that proves classic recipes never go out of style. With its tender chocolate layers, creamy coconut-pecan filling, and luscious chocolate frosting, it’s the perfect blend of richness and nostalgia.

Whether you’re making it for a special occasion or “just because,” this cake will always taste like a little slice of love. ❤️