Moist, deeply chocolate layers stacked with a rich, golden custard frosting packed with toasted coconut and crunchy pecans—this classic Southern dessert is pure indulgence. With a tender crumb from buttermilk and hot coffee, and a frosting that’s more like a caramel-kissed coconut-pecan pie filling, this cake isn’t just for special occasions… it is the occasion.Why You’ll Love This RecipeThis isn’t just another chocolate cake—it’s a legacy in layers. Born in 1957 when a Texas homemaker mailed her recipe to a newspaper (using Baker’s German’s Sweet Chocolate), this version became an American favorite. It’s not German at all—but it is unforgettable.Perfect for:Birthdays, anniversaries, and celebrationsMaking memories with family in the kitchenFans of coconut, nuts, and gooey-sweet frostingsBakers who want to impress without fussIngredientsFor the Chocolate Cake2 cups (240g) all-purpose flour, spooned & leveled2 cups (400g) granulated sugar¾ cup (65g) unsweetened cocoa powder (natural or Dutch-process)2 tsp baking soda1 tsp baking powder½ tsp salt1 cup (240ml) buttermilk, room temperature½ cup (120ml) vegetable oil (or canola/avocado oil)2 large eggs, room temperature2 tsp pure vanilla extract1 cup (240ml) hot water (or hot strong coffee—for deeper flavor)For the Coconut-Pecan Frosting1 cup (240ml) evaporated milk1 cup (200g) granulated sugar3 large egg yolks½ cup (1 stick / 115g) unsalted butter1 tsp pure vanilla extract1½ cups (120g) sweetened shredded coconut1 cup (100g) chopped pecans, lightly toastedStep-by-Step Instructions1. Preheat Oven & Prep PansPreheat oven to 350°F (175°C).Grease and flour three 9-inch round cake pans (or two)—bottoms and sides. For extra insurance, line bottoms with parchment paper.2. Mix Dry IngredientsIn a large bowl:Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.3. Add Wet IngredientsMake a well in the center and add buttermilk, oil, eggs, and vanilla.Beat with a hand mixer or whisk 1–2 minutes, until smooth and combined.4. Stir in Hot LiquidGradually stir in hot water or coffee.Batter will be thin—this is normal! It creates a moist crumb.5. Bake the LayersDivide batter evenly among prepared pans.Bake 30–35 minutes, until:Tops spring back when touchedA toothpick inserted in the center comes out clean6. Cool ProperlyLet cool in pans 10 minutes, then run a knife around edges.Invert onto wire racks, peel off parchment if used, and flip right-side-up.Cool completely before frosting—warm cakes will melt the filling.7. Make the Custard FrostingIn a medium saucepan over medium heat:Whisk together evaporated milk, sugar, egg yolks, and butter.Cook 10–12 minutes, stirring constantly with a wooden spoon or heatproof spatula, until thickened and coats the back of a spoon.Remove from heat and stir in vanilla, coconut, and pecans.Let cool to room temperature, stirring occasionally—it will thicken as it cools.8. Assemble the CakeOn a serving plate or cake stand:Place first cooled layer.Spread ⅓ of frosting evenly over the top.Repeat with second layer and another ⅓ frosting.Top with third layer and remaining frosting.9. Serve & SavorLet sit 15–30 minutes—this helps the frosting set slightly.Slice with a sharp knife dipped in hot water for clean cuts.Serve at room temperature.You Must KnowHot liquid activates cocoa —don’t skip the hot water/coffee step.Cool frosting fully —warm filling will slide off.Toast the pecans —deepens flavor and adds crunch.Tastes better the next day! Flavors meld and texture firms up.Freezer-friendly —cool completely and freeze unfrosted layers up to 3 months.Storage TipsStore at room temperature in an airtight container for up to 4 days.Refrigerate only if your kitchen is very warm—the fridge can dry it out.Freeze unfrosted layers wrapped tightly; thaw before assembling.Ingredient SubstitutionsButtermilk Milk + 1 tbsp lemon juice (let sit 5 mins) DIY versionVegetable oil Melted coconut oil or butter Slight flavor changeEvaporated milk Whole milk + simmered down by ⅓ Homemade alternativePecans Walnuts or almonds For different nutty notesEggs Not easily substitutable in custard Best kept traditionalServing SuggestionsServe family-style on a cake stand with candles.Great for potlucks—bring the whole tiered tray!Double the batch and freeze half for future celebrations.Pair with coffee, tea, or cold milk.Cultural ContextDespite its name, German Chocolate Cake is proudly American—born in Dallas, popularized by home bakers, and now a staple at Southern tables and nationwide celebrations alike. Found at graduations, weddings, and Sunday suppers, it honors how one woman’s recipe—and a brand’s name—created something timeless.Pro TipsDouble the recipe? Yes—perfect for feeding a crowd.Want more coconut? Add an extra ½ cup.Make ahead: Bake layers 1–2 days ahead. Frost day-of.Label your dish: People will ask for the recipe.Say “ready?” before serving —it’s part of the ritual.Frequently Asked QuestionsQ: Can I use sweetened condensed milk instead of evaporated milk?A: No—they’re different! Condensed milk is sweetened and thicker. Use evaporated milk for proper texture.Q: Why did my frosting curdle?A: Likely cooked too fast or too hot. Keep heat medium-low and stir constantly.Q: Is this gluten-free?A: Only if using certified GF flour blend.Q: Can I make cupcakes?A: Absolutely! Fill lined tins ⅔ full. Bake at 350°F for 18–22 mins. Frost with cooled custard.Q: Can I air fry leftovers?A: No—but reheat slices at 350°F for 6–8 mins to restore warmth.Allergy InformationContains: dairy (buttermilk, butter, evaporated milk), eggs, wheat, tree nuts (pecans).Gluten-free option: Use certified GF flour.Nut-free: Omit pecans or replace with seeds.Always check labels—especially on processed ingredients and extracts.Nutrition Facts (Per Slice – Approximate)Based on 12 servingsCalories: 480Fat: 24gSaturated Fat: 10gCarbohydrates: 64gFiber: 2gSugar: 42gProtein: 6gSodium: 380mg
Family German Chocolate Cake
