Homemade German Chocolate Cake

This Homemade German Chocolate Cake is the ultimate treat! Featuring a rich, moist chocolate cake layered with buttery coconut-pecan frosting and topped with a smooth chocolate buttercream, this cake is perfect for special occasions—or whenever you’re craving something decadent!

Ingredients

For the Chocolate Cake

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup vegetable or canola oil

2 teaspoons vanilla extract

1 cup boiling water

For the Coconut-Pecan Frosting

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter

3 large egg yolks

3/4 cup evaporated milk

1 tablespoon vanilla extract

1 cup chopped pecans

1 cup shredded sweetened coconut

For the Chocolate Buttercream Frosting

1/2 cup unsalted butter

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup evaporated milk

1 teaspoon vanilla extract

 Instructions

Preheat & Prepare the Pans

Preheat your oven to 375°F (190°C).

Grease two 8- or 9-inch round cake pans.

For extra assurance, line the bottom of each pan with parchment paper.

 Make the Chocolate Cake

In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.

Slowly add the wet ingredients into the dry ingredients, mixing until well combined.

Stir in the boiling water (batter will be thin—this is normal!).

Divide the batter evenly between the two prepared cake pans.

Bake for 25–35 minutes (9-inch pans may require less time).

Test doneness with a toothpick—it should come out clean or with just a few crumbs.

Let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Coconut-Pecan Frosting

In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.

Cook over medium heat, stirring constantly, until the mixture thickens (about 10–12 minutes).

Remove from heat and stir in vanilla extract, pecans, and coconut.

Let the frosting cool completely before assembling the cake.

 Make the Chocolate Buttercream Frosting

Melt the butter in a mixing bowl.

Stir in the cocoa powder.

Gradually add powdered sugar and milk, beating until smooth and spreadable.

If needed, add more milk (to thin) or more powdered sugar (to thicken).

Stir in the vanilla extract.

Cake Assembly

Layer the Cake

Place one cooled cake layer on a serving plate or cake stand.

Spread a thin layer of chocolate frosting over the cake.

Spoon half of the coconut-pecan frosting on top, spreading it evenly but leaving about 1/2 inch from the edges.

 Stack & Frost

Place the second cake layer on top.

Smooth the chocolate buttercream over the top and sides of the cake.

Spoon the remaining coconut-pecan frosting over the top of the cake.

 Serving & Storage Tips

Serving: Best served at room temperature with a glass of cold milk or a cup of coffee!

Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing: The cake layers (without frosting) can be wrapped and frozen for up to 3 months.

 Why You’ll Love This Recipe!

 Super moist and chocolatey

Rich buttery coconut-pecan frosting

Smooth and creamy chocolate buttercream

Perfect for special occasions or weekend baking

This Homemade German Chocolate Cake is pure decadence in every bite!  Enjoy!