Moist, rich, and topped with a signature coconut-pecan frosting, this Irresistible German Chocolate Cake is a classic dessert that never goes out of style. Whether you’re baking for a celebration or simply craving something sweet and nostalgic, this layered cake delivers on all fronts—flavor, texture, and presentation.

Why You’ll Love This German Chocolate Cake

This classic cake is:

• Moist and deeply chocolatey

• Layered with a rich, buttery coconut-pecan frosting

• A stunning centerpiece for holidays and special occasions

• Made with everyday baking staples

• Easier than it looks—with no complicated decorating required

If you’re a fan of traditional Southern desserts or just love a cake that’s indulgent yet balanced, this is a must-bake recipe.

Ingredients You’ll Need

For the Cake:

• 1¾ cups all-purpose flour

• 1½ cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 1½ teaspoons baking powder

• 1½ 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 Frosting:

• 1 cup granulated sugar

• ½ cup butter

• 1 cup evaporated milk

• 1½ cups shredded sweetened coconut

• 1 cup chopped pecans

How to Make Irresistible German Chocolate Cake

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories: 450 kcal per serving

1. Prepare the Cake Pans

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.

2. Mix the Dry Ingredients

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

3. Add Wet Ingredients

Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.

4. Stir in Boiling Water

Carefully stir in the boiling water. The batter will be thin—this helps create a moist cake.

5. Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

6. Make the Frosting

While the cakes bake, combine sugar, butter, and evaporated milk in a medium saucepan over medium heat. Bring to a gentle boil, stirring constantly. Let it boil for about 12 minutes or until slightly thickened.

7. Add Coconut and Pecans

Remove the frosting from heat and stir in the shredded coconut and chopped pecans. Let it cool slightly before using.

8. Cool the Cakes

Once baked, let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.

9. Assemble the Cake

Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Add the second layer and spread frosting over the top and sides.

Ways to Serve This Cake

• Serve chilled or at room temperature

• Pair with coffee or a scoop of vanilla ice cream

• Decorate with extra pecans or toasted coconut for a fancier finish

• Slice into small squares for a party tray or dessert buffet

• Store in the fridge and enjoy throughout the week

Tips & Variations

• Use full-fat buttermilk for best texture and richness

• Toast the pecans before adding them to the frosting for enhanced flavor

• For a more intense chocolate flavor, add ½ teaspoon of espresso powder to the dry ingredients

• Make cupcakes instead of a layer cake by reducing bake time to about 18–20 minutes

• Let the frosting cool completely if you’d like it to be firmer when spreading

Frequently Asked Questions

Is this the same as traditional German chocolate cake?
Yes, though the name comes from “German’s Sweet Chocolate,” not the country. This recipe stays true to tradition with a moist chocolate cake and a coconut-pecan frosting.

Can I use a boxed cake mix instead?
You can substitute your favorite chocolate cake mix for the layers, but the homemade frosting is key to the authentic taste.

How do I store German chocolate cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.

Can I freeze the cake?
Yes. You can freeze individual slices or the entire cake (well-wrapped) for up to 2 months. Thaw in the refrigerator overnight.

Do I have to frost the sides of the cake?
No. Many traditional German chocolate cakes are only frosted on top and between layers. It’s up to your preference.

Final Thoughts

This Irresistible German Chocolate Cake is a timeless dessert that delivers both nostalgia and indulgence in every bite. With its ultra-moist layers and rich, nutty frosting, it’s the kind of cake that disappears quickly at any gathering. Whether you’re baking for a celebration or just treating yourself, this recipe is always a winning choice.