Homemade German Chocolate Cake: 7 Irresistible Secrets Revealed

Name: Homemade German Chocolate Cake: 7 Irresistible Secrets Revealed
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: German
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 cup unsweetened cocoa powder; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup boiling water; 1 1/2 cups shredded coconut; 1 cup chopped pecans

October 15, 2025

By:

Julia marin

Jump to Recipe·Print Recipe

Oh my goodness, let me tell you about this *homemade German chocolate cake*! It’s rich, it’s moist, and honestly, every bite feels like a warm hug. I mean, who doesn’t love a cake that practically melts in your mouth? What really makes this cake shine is that unique coconut pecan frosting. It’s a delightful topping that adds a sweet, nutty crunch, and trust me, it takes this cake to a whole new level!

I remember the first time I baked this cake for my family gathering. I was a little nervous, but as soon as I pulled it out of the oven, the rich aroma filled the kitchen, and I could hardly wait to dig in! Everyone gathered around, and when they took that first bite, the smiles on their faces were priceless. It quickly became a family favorite, and now I bake it for every special occasion!

This recipe is one I cherish because it combines simple ingredients into something truly extraordinary. Plus, the process is so satisfying—mixing the batter, watching it rise, and then layering it with that luscious frosting. I promise you, once you try this cake, you’ll want to make it again and again!

Ingredients for Homemade German Chocolate Cake

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa powder
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup boiling water
1 1/2 cups shredded coconut
1 cup chopped pecans

How to Prepare Homemade German Chocolate Cake

Alright, let’s get our hands a little messy and dive into the delicious process of making this *homemade German chocolate cake*! I promise it’s easier than you might think, and the rewards are absolutely worth it. Just follow these steps, and you’ll have a showstopper of a cake ready to impress!

Preheat and Prepare the Pans

First things first, preheat your oven to 350°F (175°C). This step is super important because you want your cake to bake evenly. While that’s heating up, grab two 9-inch round cake pans. Grease them with butter or non-stick spray, then dust them with flour. This helps the cake release easily once it’s baked. Trust me, you don’t want to end up with half your cake stuck to the pan!

Mixing the Dry Ingredients

In a medium bowl, combine 1 3/4 cups of all-purpose flour, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Whisk those together until they’re well mixed. This step ensures that the baking soda and salt are evenly distributed, which is crucial for the cake to rise perfectly. You’ll be amazed at how such simple ingredients come together to create something magical!

Creaming Butter and Sugar

Now, let’s cream the butter and sugar together! In a large bowl, beat 1 cup of softened unsalted butter and 2 cups of granulated sugar using an electric mixer. You want to mix it until it’s light and fluffy—this usually takes about 3-5 minutes. The air you whip into the butter is what makes the cake so tender. Once it’s fluffy, add in 4 large eggs, one at a time, mixing well after each addition. This helps the eggs incorporate smoothly, giving you that beautiful texture!

Combining Ingredients

Next, we’ll alternate adding the dry flour mixture and 1 cup of buttermilk to the butter mixture. Start with a little bit of flour, then a splash of buttermilk, and repeat until everything is combined, making sure to end with the flour mixture. This helps maintain the perfect batter consistency. After that, gently stir in 1 cup of boiling water. Yes, it sounds strange, but this step really makes the cake extra moist!

Baking the Cake

Pour that luscious batter evenly into your prepared pans and pop them in the oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Oh, the smell that’ll fill your kitchen is simply divine! Make sure to keep an eye on them as they bake; every oven is a bit different, and we don’t want to risk overbaking!

Cooling the Cakes

Once your cakes are done, take them out of the oven and let them cool in the pans for about 10 minutes. This little resting period makes it easier to remove them without breaking. After that, gently transfer them to wire racks to cool completely. This step is super important because if you frost them while they’re still warm, the frosting will melt right off—yikes!

Making the Coconut Pecan Frosting

While the cakes are cooling, let’s whip up that fabulous frosting! In a saucepan, combine 1 1/2 cups of shredded coconut, 1 cup of chopped pecans, 1 cup of sugar, and 1 can of evaporated milk. Cook this mixture over medium heat, stirring frequently, until it thickens (about 10-15 minutes). This is where the magic happens! You want it to be spreadable, but not too runny. Let it cool slightly before using—it’ll be the perfect topping for your cake.

Assembling the Cake

Once everything is cool, it’s time to assemble! Place one cake layer on a serving plate and spread a generous amount of the coconut pecan frosting on top. Then, carefully place the second layer on top and frost the top and sides of the cake. Don’t worry about it being perfect; a little rustic charm adds to the homemade feel! You can even sprinkle some extra coconut and pecans on top for that finishing touch!

Tips for Success

Now that you’re all set to make this *homemade German chocolate cake*, here are some of my favorite tips to ensure your baking adventure is a total success!

Ingredient Temperature Matters: Make sure your butter and eggs are at room temperature before you start. This helps them blend better and creates a smoother batter. Cold ingredients can lead to a dense cake, and nobody wants that!
Don’t Overmix: When you combine your wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a tougher texture, and we want that light and fluffy cake, right?
Use Fresh Ingredients: This cake shines with fresh ingredients, especially the baking soda and cocoa powder. Old ingredients can lose their potency, which can affect the rise and flavor. So, check those expiration dates!
Cooling is Key: Let your cakes cool completely before frosting! If you rush this step, the frosting will slide right off, leaving you with a sad cake. Patience is a virtue here!
Experiment with Flavor: Once you’ve mastered the basic recipe, feel free to get creative! Add a splash of almond extract or a pinch of espresso powder to the batter for a unique twist. Baking is all about having fun!

Nutritional Information Disclaimer

Keep in mind that the nutritional values for this *homemade German chocolate cake* can vary quite a bit depending on the specific ingredients and brands you use. While I’ve provided some typical values below, your cake may have different nutritional content based on your choices. Here’s a general idea of what you might find per slice:

Calories: Approximately 350
Fat: About 18g
Saturated Fat: Around 8g
Carbohydrates: Roughly 45g
Sugar: About 28g
Protein: Approximately 4g
Sodium: Around 250mg
Cholesterol: About 60mg
Fiber: Roughly 2g

So, enjoy this delightful cake, but remember to savor it in moderation! Happy baking!

FAQ About Homemade German Chocolate Cake

You’ve got questions, and I’ve got answers! Let’s dive into some of the most common queries about this *homemade German chocolate cake* so you can bake with confidence and enjoy every delicious bite.

Can I use cake flour instead of all-purpose flour?

Absolutely! Using cake flour will give you a lighter, fluffier texture, which can be delightful in this cake. Just keep in mind that you might need to adjust the amount a bit since cake flour is more absorbent.

What if I don’t have buttermilk?

No worries! You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and voilà—you’ve got homemade buttermilk ready to go!

Can I prepare the frosting in advance?

Yes, you can! Just make sure to store the frosting in an airtight container in the refrigerator. When you’re ready to use it, let it come to room temperature and give it a good stir to get that creamy texture back.

How do I prevent the cake from sinking in the middle?

Great question! Make sure to measure your ingredients accurately and avoid overmixing the batter. Also, be sure your oven is fully preheated before baking. If you notice it sinking, it may have been underbaked, so always do the toothpick test!

Can I freeze the cake?

You totally can! Just wrap the cooled cake layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. When you’re ready to enjoy, let them thaw in the fridge overnight before frosting and serving!

Why You’ll Love This Recipe

Rich and Moist: This cake is the epitome of chocolatey goodness, with a texture that’s wonderfully moist and tender.
Unique Frosting: The coconut pecan frosting adds a delightful crunch and sweetness that perfectly complements the chocolate cake.
Simple Steps: The process is straightforward, making it perfect for both novice and seasoned bakers alike.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just because, this cake is sure to impress everyone at the table!
Make Ahead Friendly: You can bake it a day in advance to enhance the flavors, making your life a little easier!
Endless Variations: Get creative! You can add different flavors or toppings to make it your own.

Storage & Reheating Instructions

Once you’ve enjoyed your delicious *homemade German chocolate cake*, you might be wondering how to keep those leftovers fresh and tasty. Storing it properly is key to maintaining that rich, moist texture!

To store, simply place any leftover cake in an airtight container. This will help prevent it from drying out and keep those delightful flavors intact. You can also cover it tightly with plastic wrap or aluminum foil if you don’t have a container on hand. Just make sure it’s sealed well—nobody wants a stale cake!

If you’ve got a bit of a sweet tooth and want to enjoy a slice later, you can refrigerate it for up to 5 days. For longer storage, consider freezing individual slices. Just wrap each slice tightly in plastic wrap, followed by aluminum foil, and pop them in the freezer. They’ll keep well for about 3 months.

When you’re ready to indulge again, simply take the slice out of the freezer and let it thaw in the refrigerator overnight. If you’re looking for a warm treat, you can reheat it in the microwave for about 10-15 seconds—or until it’s warmed through. Just be careful not to overdo it, as you don’t want it to dry out!

Enjoy every last bite of your cake, whether it’s chilled, at room temperature, or warmed up. Trust me, it’s still delicious no matter how you serve it!

"As an Amazon Associate, I earn from qualifying purchases."

You might also like it

Caramel Apple Cheesecake Bars that Will Make You Swoon

Holiday Pie Recipes with a Twist for Joyful Celebrations

Shamrock Swirl Pie: 7 Simple Steps to Pure Joy

About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.