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German Chocolate Cake
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5 from 2 votes

German Chocolate Cake

Three layers of homemade chocolate cake filled and topped with a delicious coconut pecan frosting.
Course Dessert, Snack
Cuisine American, German
Keyword Coconut Pecan Frosting, German Chocolate Cake, old fashioned german chocolate cake
Prep Time 20 minutes
Cook Time 40 minutes
Servings 20 servings
Calories 637kcal
Author Lise Ode


For the cake

  • 4 ounces semi-sweet chocolate
  • 1 cup unsalted butter
  • 2 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups cake flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup boiling water

For the frosting

  • 1 1/2 cups evaporated milk or 1 can
  • 1 1/2 cups granulated sugar
  • 4 egg yolks, beaten
  • 3/4 cup unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 4 cups flaked coconut or 1 bag
  • 2 cups chopped pecans
  • 12 pecans halves, for garnish


For the cake

  • Melt chocolate in the microwave (according to package instructions). Let cool slightly. Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each. Add melted chocolate and vanilla; mix well. In a separate bowl, whisk together flour, cocoa, salt and baking soda. Add alternately with buttermilk and chocolate mixture; beat until smooth. Stir in boiling water until combined. Fold in stiffly beaten egg whites. Pour into three 8-inch round cake pans, lined on the bottoms with parchment and greased or sprayed with non-stick cooking spray. Bake at 350°F for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool.

For the frosting

  • In a small bowl, mix together the corn starch and water. Set aside. Combine milk, sugar, egg yolks, butter and cornstarch mixture. Cook, stirring constantly, over medium heat until thickend, about 5 minutes. Add coconut flakes, chopped pecans and vanilla; stir until combined. Let cool. Spread between cake layers and on top of cake. Serve immediately. Store leftover cake covered in refrigerator.


Calories: 637kcal | Carbohydrates: 65g | Protein: 8g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 171mg | Potassium: 316mg | Fiber: 5g | Sugar: 46g | Vitamin A: 629IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg