German Chocolate Cake (Printable Version)

Moist chocolate layers with luscious coconut-pecan frosting create a nutty, sweet American dessert.

# What You'll Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 ¾ cups granulated sugar
03 - ¾ cup unsweetened cocoa powder
04 - 1 ½ teaspoons baking powder
05 - 1 ½ teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, at room temperature
08 - 1 cup whole milk, at room temperature
09 - ½ cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water

→ Coconut-Pecan Frosting

12 - 1 cup evaporated milk
13 - 1 cup granulated sugar
14 - 3 large egg yolks
15 - ½ cup unsalted butter, cubed
16 - 1 teaspoon vanilla extract
17 - 1 ⅓ cups sweetened shredded coconut
18 - 1 cup chopped pecans

# Method:

01 - Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
02 - Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
03 - Add eggs, milk, vegetable oil, and vanilla extract to dry mixture. Beat on medium speed for 2 minutes.
04 - Stir boiling water into batter until fully combined; batter will be thin.
05 - Divide batter evenly among the three prepared pans.
06 - Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then transfer to wire racks and cool completely.
08 - In a saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter.
09 - Cook mixture, stirring constantly, until thickened, approximately 12 minutes.
10 - Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow to cool until spreadable, about 30 minutes.
11 - Place one cake layer on serving plate and spread one-third of frosting evenly on top. Repeat for remaining layers and frosting, finishing with frosting on top. Optionally frost the sides.

# Expert Tips:

01 -
  • The frosting isn't buttercream—it's a cooked, custard-like masterpiece that tastes like caramel-kissed coconut heaven.
  • Three thin layers mean you get more frosting in every bite, which is honestly the whole point of this cake.
  • It's sturdy enough to transport to potlucks but so moist you won't need milk with your coffee.
02 -
  • The frosting will break and look greasy if you stop stirring—keep that wooden spoon moving or you'll be starting over.
  • Room-temperature ingredients mix faster and create a more uniform batter that bakes more evenly.
  • Toasting the coconut and pecans separately for five minutes deepens their flavor in ways that make people ask for your recipe.
03 -
  • Invest in an instant-read thermometer and cook the frosting to 160°F to safely pasteurize the egg yolks if you're worried about raw eggs.
  • The boiling water in the batter acts as both leavening and flavor deepener—don't skip it or substitute with warm water, it won't work the same way.
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