A rich and moist homemade German chocolate cake layered with coconut-pecan frosting and chocolate buttercream. This traditional old-fashioned cake is a family favorite!

Slice of German chocolate cake with coconut pecan frosting and chocolate buttercream on a white plate.

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A Family Favorite for Special Occasions

This German chocolate cake has been a family favorite for as long as I can remember. My mom made it for birthdays growing up, and we recently baked it again for my dad’s birthday.

It’s everything I love in a chocolate cake: soft, moist layers, gooey coconut pecan frosting, and just the right amount of chocolate buttercream. It takes a little extra time, but it’s absolutely worth it for special occasions.

And if you’re short on time yet want the same flavors in an easier dessert, try my German chocolate brownies or German chocolate cookies, too!

XO - Jamielyn

Ingredient Notes

German chocolate cake ingredients on a marble counter including chocolate cake ingredients, chocolate buttercream and coconut pecan frosting.

Find the full printable recipe with specific measurements below.

  • Chocolate cake: The base of this cake starts with a simple homemade chocolate batter made from pantry staples, with buttermilk and oil added for extra moisture and a tender crumb.
  • Coconut pecan frosting: This is the signature layer and absolutely worth making from scratch. Cooked on the stovetop until thick and caramel-like, it’s packed with flaked coconut and chopped pecans for that classic German chocolate texture.
  • Chocolate buttercream: A smooth, rich chocolate frosting finishes the outside of the cake. It’s creamy, fudgy, and easy to whip together with just a handful of ingredients.

How to Make German Chocolate Cake

Start by sifting the dry ingredients (flour, sugar, cocoa, baking soda, and salt) into a large bowl. This helps remove any lumps and gives the cake a lighter, more even texture.

Using a whisk or electric mixer, stir in the wet ingredients (water, buttermilk, oil, eggs, and vanilla) until the batter is smooth and well combined.

Sifted flour, sugar, cocoa powder, baking soda, and salt combined in a large bowl for German chocolate cake.
Chocolate cake batter whisked until smooth in a glass mixing bowl.

Divide the batter evenly between two greased 9-inch round cake pans and bake at 350°F for 28–35 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes completely on wire racks.

To make the chocolate buttercream, beat the butter until light and fluffy. Slowly mix in the powdered sugar, cocoa, vanilla, and salt. If needed, add a little half and half, heavy cream, or milk until smooth and spreadable.

Two baked German chocolate cake layers cooling in round cake pans.
Chocolate buttercream frosting whipped until light and creamy in a mixing bowl.

For the coconut pecan frosting, bring the evaporated milk, sugar, egg yolks, butter, and vanilla to a gentle simmer in a saucepan. Cook over medium heat, stirring constantly, until thickened and caramel-colored. Remove from the heat, then stir in the coconut and pecans. Let cool.

Butter, sugar, evaporated milk, and egg yolks cooking in a saucepan for coconut pecan frosting.
Coconut pecan frosting spread over a chocolate cake layer during assembly.

Spread the coconut pecan frosting between the cake layers, then frost the outside with chocolate buttercream. Slice and enjoy.

German chocolate cake showing chocolate layers with coconut pecan frosting and chocolate buttercream.

Recipe Tips

  • Measure the flour using the spoon and level method so that your cake has the perfect soft and fluffy texture.
  • Cocoa powder: This recipe uses unsweetened cocoa instead of melted German’s chocolate, which gives the cake a deeper chocolate flavor and richer color without making it overly sweet.
  • Bake the cakes on the middle oven rack so they cook evenly and don’t brown too fast.
  • Freeze the cooled cakes for a few minutes prior to frosting to help give it a clean surface and minimize any crumbs while spreading the frosting on top.
  • Stir the coconut frosting continuously while cooking so that the caramel doesn’t burn.
  • Adjust the consistency of the buttercream if needed. Thin it out with milk or half and half or thicken the texture by adding in more powdered sugar.
Fork cutting into a slice of German chocolate cake with coconut pecan frosting and chocolate buttercream.

Love chocolate and coconut desserts? Make coconut caramel cookies, 7-layer magic bars or these Almond Joy cookies.

More Chocolate Cake Recipes

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Slice of German chocolate cake with coconut pecan frosting and chocolate buttercream on a white plate.

German Chocolate Cake

5 from 34 votes
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12
A rich and moist homemade German chocolate cake layered with a classic coconut-pecan frosting and chocolate buttercream.
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Ingredients 

Cake

  • 2 cups (260 grams) all-purpose flour
  • 2 cups (410 grams) granulated sugar
  • ¾ cup (65 grams) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon fine sea salt or table salt
  • 1 cup (225 grams) hot water
  • 1 cup (245 grams) buttermilk
  • ½ cup (100 grams) vegetable oil
  • 2 large eggs , at room temperature
  • 2 teaspoons pure vanilla extract

Coconut Pecan Frosting

  • 3 egg yolks
  • 1 cup (200 grams) granulated sugar
  • 1 cup evaporated milk
  • ½ cup (113 grams) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups flaked coconut (make sure it’s fresh)
  • 1 cup pecans , chopped
  • ¼ teaspoon fine sea salt or table salt

Chocolate Buttercream

  • 1 cup unsalted butter
  • 4-5 cups powdered sugar
  • 5 Tablespoons unsweetened cocoa powder
  • 1 ½ teaspoons vanilla extract
  • 3 Tablespoons half-and-half , can sub for heavy cream or milk
  • Pinch salt , more to taste

Instructions

Chocolate Cake

  • Prep. Preheat the oven to 350°F. Center an oven rack in the middle position. Line the bottom of 2 9-inch round cake pans with parchment paper. Lightly spray with nonstick cooking spray.
  • Sift dry ingredients. In a large bowl, sift 2 cups flour, 2 cups sugar, 3/4 cup cocoa, 2 teaspoons baking soda, and 1 teaspoon salt.
  • Make cake batter. Using a handheld mixer or whisk, mix in 1 cup hot water, 1 cup buttermilk, 1/2 cup vegetable oil, 2 eggs, and 2 teaspoons vanilla until well combined. Spread the batter evenly between the pans.
  • Bake. Bake 28 to 35 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool 2 to 3 minutes before running a knife around the edges and turning out onto a cooling rack. Let cool completely. Once cooled I like to wrap in plastic and freeze before frosting.

Coconut Frosting

  • Simmer frosting. Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup unsalted butter and 1 teaspoon vanilla in a small saucepan. Bring the mixture to a simmer over medium-heat, stirring constantly. Simmer for 8-10 minutes, or until the mixture has thickened and turned a caramel color. Be careful not to burn.
  • Add coconut and pecans. Remove from heat and stir in 1 1/2 cups coconut and 1 cup pecans. Allow the frosting to cool slightly and thicken.

Chocolate Buttercream

  • Combine frosting ingredients. In a large bowl, beat 1 cup butter with an electric mixer. Slowly add the 4-5 cups powdered sugar, 5 Tablespoons cocoa powder, 1 1/2 Tablespoons vanilla, and pinch salt. Add up to 3 Tablespoons heavy cream as needed to thin.
  • Frost cake. Frost the center of the cake with the coconut frosting and the sides with the chocolate buttercream frosting.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cake Mix: To make this recipe easier you can use a box of German chocolate cake mix. I like to add in a 1/2 cup sour cream to make it softer. 
Storage: Keep cake in an airtight container at room temperature up to 3 days. Wrap individual slices in plastic wrap and freeze up to 3 months. 

Nutrition

Calories: 1026kcal, Carbohydrates: 145g, Protein: 13g, Fat: 50g, Saturated Fat: 23g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 495mg, Potassium: 490mg, Fiber: 9g, Sugar: 103g, Vitamin A: 925IU, Vitamin C: 1mg, Calcium: 136mg, Iron: 5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

  • Cake mix shortcut: If you’re short on time, you can use a box of German chocolate cake mix instead of making the cake from scratch. Stir in about ½ cup sour cream to make the cake softer and more tender, similar to how I upgrade my cake mix chocolate cupcakes.
  • Gluten-free option: Use my gluten free chocolate cake and layer it with the coconut pecan frosting from this recipe.

Make Ahead

  • Cake layers: Bake and cool the cakes completely, then wrap tightly in plastic wrap and freeze until ready to use.
  • Coconut pecan frosting: Prepare as directed and store in a covered container in the refrigerator for up to 1 week. Let it come to room temperature before using.
  • Chocolate buttercream: Store in a covered container in the refrigerator for up to 2 weeks. Let it come to room temperature, then beat briefly to fluff before frosting.