homemade german chocolate cake recipe

Written BySheba G Updated On
homemade german chocolate cake recipe
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The Best homemade german chocolate cake recipe

I’ve been making this homemade German chocolate cake recipe for years, and it’s a family favorite. The rich, velvety texture and the deep, dark chocolate flavor make it a perfect treat for any occasion.

My kids love helping me mix the batter and licking the spoon afterwards. It’s a great recipe to have on hand for special events or just a weeknight dessert.

One of the best things about this recipe is that it’s surprisingly easy to make and requires only a few ingredients. The key is to use high-quality chocolate and to not overmix the batter.

This cake has a lovely moist texture that’s hard to resist. We often serve it with a scoop of vanilla ice cream or whipped cream, but it’s just as delicious on its own.

I love that this cake is made with real ingredients like butter, sugar, and eggs, which makes it feel more indulgent than store-bought desserts. Over the years, I’ve experimented with different types of chocolate and flavor combinations, but this classic recipe remains one of my favorites.

Whether you’re serving it at a dinner party or just need a quick dessert for your family, this homemade German chocolate cake recipe is sure to please.

Homemade German Chocolate Cake

Homemade German Chocolate Cake

4.9 from 1394 votes

A rich, moist chocolate cake with a coconut-pecan frosting. This classic German chocolate cake is perfect for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water

For the Coconut-Pecan Frosting

1 1/2 cups evaporated milk
1 1/2 cups granulated sugar
3 large egg yolks
1/2 cup butter
1 1/2 cups shredded coconut
1 1/2 cups chopped pecans
1 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease and flour a 9×13 inch baking pan.
3In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4Stir well to ensure all ingredients are evenly distributed.
5Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
6Mix on medium speed until well combined.
7The batter should be smooth and thick.
8Gradually add the boiling water, mixing on low speed until fully incorporated.
9The batter will be thin.
10Pour the batter into the prepared baking pan.
11Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12The cake should be slightly pulling away from the sides of the pan and be a dark brown color.
13Remove the cake from the oven and let it cool completely in the pan.
14Do not remove the cake from the pan until it is completely cool.
15While the cake is cooling, prepare the coconut-pecan frosting.
16In a medium saucepan, combine evaporated milk, sugar, and egg yolks.
17Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
18Allow the mixture to boil for 1 minute, stirring constantly.
19Remove from heat and stir in butter, coconut, pecans, and vanilla extract.
20Stir until the butter is completely melted and the mixture is smooth.
21Allow the frosting to cool slightly before spreading it over the cake.
22Once the cake is completely cool, spread the coconut-pecan frosting evenly over the top.
23Allow the frosting to set for at least 30 minutes before serving.
24Cut the cake into squares and serve.
25Store any leftovers in an airtight container at room temperature for up to 3 days.
26The cake will keep for up to 1 week in the refrigerator, but the frosting may become slightly dry.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 450mg🌾Total Carbs: 65g🥦Dietary Fiber: 4g🍬Sugars: 50g🥩Protein: 6g

📝Notes

Tips: For a richer flavor, use whole milk instead of buttermilk. You can also add 1/2 cup of chopped chocolate chips to the frosting for added texture and flavor.

Watch Video Of How Homemade German Chocolate Cake Works

This homemade German chocolate cake recipe is always a good idea for any occasion – whether it’s a birthday party, family gathering, or just a Tuesday night dessert.

We love serving it at room temperature or chilled from the fridge, topped with whipped cream or ice cream if desired.

This cake stores beautifully in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

❓ Frequently Asked Questions About German Chocolate Cake

Q: What is German chocolate cake?

A: German chocolate cake is a type of moist and rich dessert made with dark chocolate and topped with a creamy frosting.

Q: What type of chocolate should I use?

A: For the best flavor, use high-quality dark chocolate with at least 70% cocoa solids.

Q: Can I make this cake gluten-free?

A: Yes, simply substitute the all-purpose flour with gluten-free flour and adjust the ratio as needed.

Q: How long does this cake keep?

A: This cake will keep for up to 3 days stored in an airtight container at room temperature or up to 5 days in the refrigerator.

Q: Can I freeze this cake?

A: Yes, wrap the cooled cake tightly in plastic wrap or aluminum foil and freeze for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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