A Delightful Journey into Homemade German Chocolate Cake Perfection

Embark on a culinary adventure that transcends ordinary desserts – the art of crafting a Homemade German Chocolate Cake. Originating not from Germany, but rather from an American named Samuel German, this luscious creation has become a classic in households around the world. The amalgamation of rich chocolate layers, coconut-pecan frosting, and a velvety chocolate glaze makes this cake a celebration in itself.

As you prepare to dive into this indulgent baking experience, allow me to guide you through the intricacies of creating a masterpiece that not only tantalizes the taste buds but also brings a sense of accomplishment to your kitchen. So, preheat those ovens, gather your ingredients, and let the aroma of chocolate and toasted pecans fill your home as we embark on the journey of crafting the perfect Homemade German Chocolate Cake.


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 oil (vegetable or canola oil)

2 teaspoons vanilla extract

1 cup boiling water

For Coconut and Pecan Frosting

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 cup 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 Frosting:

1/2 cup butter

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup evaporated milk

1 teaspoon vanilla extract

How To Make Homemade German Chocolate Cake:

Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

For The Cake:

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.

Bake for 25 – 35 minutes (depending on your cake pan size. The 9” pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the German Chocolate Frosting:

In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.

Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

For the Chocolate Buttercream Frosting:

Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Cake Assembly:

Place one of the cake rounds on your serving stand or plate.

Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.

Stack the second cake round on top. Smooth chocolate frosting over the entire cake.

Spoon remaining coconut frosting on top of the cake.

Pro Tips:

Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This promotes even mixing and a smoother batter.

Precise Measurements: Accurate measuring is crucial in baking. Use dry measuring cups for dry ingredients and liquid measuring cups for wet ingredients.

Toasted Pecans and Coconut: For an extra layer of flavor, toast the pecans and coconut before adding them to the frosting. This enhances their natural nuttiness.

Nutrition Facts:

While indulging in this heavenly treat, it’s essential to be mindful of the nutrition facts. A typical slice of Homemade German Chocolate Cake contains approximately 400 calories, 20g of fat, 50g of carbohydrates, and 5g of protein.


Homemade German Chocolate Cake is more than just a dessert; it’s a masterpiece that captivates the senses. With the right ingredients, technique, and a touch of passion, you can embark on a culinary journey that leaves a lasting impression on your taste buds. So, roll up your sleeves, preheat that oven, and savor the joy of creating a decadent delight in your own kitchen.

That’s it, all you have to do is Enjoy !

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