German Chocolate Cake Classic (Printable)

Moist chocolate cake combined with a rich coconut-pecan frosting for a sweet, nutty finish.

# What You Need:

→ Cake

01 - 2 cups all-purpose flour (240 g)
02 - 1¾ cups granulated sugar (350 g)
03 - ¾ cup unsweetened cocoa powder (65 g)
04 - 1½ teaspoons baking powder
05 - 1½ teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature (240 ml)
09 - ½ cup vegetable oil (120 ml)
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water (240 ml)

→ Coconut-Pecan Frosting

12 - 1 cup evaporated milk (240 ml)
13 - 1 cup granulated sugar (200 g)
14 - 3 large egg yolks
15 - ½ cup unsalted butter, cubed (115 g)
16 - 1 teaspoon vanilla extract
17 - 1⅓ cups sweetened shredded coconut (110 g)
18 - 1 cup chopped pecans (110 g)

# How-To Steps:

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

# Expert Advice:

01 -
  • The cake stays moist for days, almost improving in flavor as it sits on the counter.
  • That frosting—dense, buttery, studded with coconut and pecans—is honestly better than any frosting I've ever tasted.
  • It's elegant enough for a dinner party but homey enough to eat a slice standing at the kitchen counter in your apron.
02 -
  • Don't panic when the batter is thin—that boiling water creates the signature moisture and tender crumb, so trust it completely.
  • The frosting will seem too thin when it first comes off the heat, but patience and cooling time transform it into something spreadable and perfect.
03 -
  • Weighing your flour and sugar gives you the most consistent results and is worth the small investment in a kitchen scale.
  • Make the frosting while the cakes are cooling so everything comes together smoothly, and assemble the cake as soon as the frosting reaches spreadable consistency.
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