This homemade German chocolate cake recipe combines ease with decadence for the perfect dessert.
Using a doctored cake mix, the cake is incredibly moist. And with layers of smooth and rich chocolate frosting along with a chewy coconut-pecan topping, it becomes a decadent treat.
It is the best dessert for holidays, special occasions, or simply to satisfy your sweet tooth.
Fall in Love With German Chocolate Cake
- With each bite you will experience a moist chocolate cake, rich chocolate frosting, and creamy coconut-pecan topping, for the perfect balance of flavors and textures.
- This recipe combines the ease of a boxed mix with homemade additions, making it simple to create a dessert that has bakery-quality style and taste.
- The thick, sweet and chewy topping is the star of this recipe, adding a unique caramel flavor to complement the chocolate.
- German chocolate cake’s beautiful layers and bold flavors make it the perfect choice for birthdays, holidays, or any special gathering.
Ingredients
Chocolate Cake: Using a boxed cake mix and extra additions like espresso, cocoa, butter, and soured milk, creates a moist cake with a tender crumb.
Chocolate Frosting: This simple frosting is made using cocoa, powdered sugar, butter and evaporated milk. Blended with a hand mixer, or a stand mixer, it becomes light and creamy, perfect to add just a bit more decadence.
German Chocolate Cake Topping: The topping really is the star of this dessert. Coconut, pecans, evaporated milk, butter, brown sugar, and vanilla come together to create the most indulgent cake topping – ever!
Variations
If you prefer a nut-free option, substitute the pecans with extra coconut. Or simply omit them altogether.
Add a layer of chocolate frosting between the cake layers for an extra burst of chocolate.
Experiment using a plant-based milk (like coconut or almond) in the cake batter and coconut cream for the frosting if you prefer. Use buttermilk instead of the soured milk, if you have it on hand.
Make this cake in a 9×13 inch pan, frost with the chocolate layer, and finish with the coconut pecan topping.
How To Make German Chocolate Cake
Chocolate Cake
- Prepare and bake chocolate cake (as directed in the recipe)
- Cool completely on a wire rack.
German Chocolate Cake Topping
- Blend brown sugar, butter, egg yolks, and evaporated milk. Bring to a boil, reduce heat and stir until thickened.
- Remove from heat and stir in vanilla, chopped pecans, and shredded coconut.
- Cool completely before using.
Chocolate Frosting
- Mix butter, cocoa, espresso powder, and one cup of powdered sugar with a hand mixer.
- Add vanilla, condensed milk, and add powdered sugar gradually until you achieve desired consistency.
Assembly
- Place cooled cake on serving plate
- Using a piping bag, or zippered bag with a corner snipped, pipe chocolate frosting thickly around the edge of cake. Fill middle with the topping.
- Place second cake on top. Pip chocolate frosting around top of cake. Frost sides. Carefully fold the remaining coconut pecan topping into the center of the cake. Decorate with additional frosting as desired.
Tips and Tricks
- Ensure ingredients such as eggs and butter are at room temperature for smooth mixing, even texture and consistent bake time.
- Use a scale to distribute the cake batter between pans for even baking.
- Do not over-bake the cake. Start checking the cake at the 20-minute mark. Ovens can vary and yours may run a bit different than the one used for this recipe.
- If the chocolate frosting is too thick, add a little extra evaporated milk. If it’s too thin, incorporate more powdered sugar gradually.
- Use a piping bag with a Wilton 1M tip to beautifully decorate your cake. If you do not have one, use a zippered bag with a cut in one corner to pipe the chocolate frosting onto the cake.
Storing Leftovers
German chocolate cake is best enjoyed fresh, especially after a delicious roast turkey dinner. But it can also be stored to enjoy later.
Refrigerate covered in an airtight container, or covered with plastic wrap, for up to 5 days. The frosting will firm up when cool, so be sure to allow the cake to come to room temperature before serving.
To freeze, wrap slices individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Or you can freeze the entire cake. Be sure to wrap with plastic wrap well and then in foil.
Thaw German chocolate cake in the refridgerator overnight and let it come to room temperature before serving.
More Decadent Desserts To Try!
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German Chocolate Cake Recipe
Equipment
Ingredients
Cake
German Chocolate Cake Topping
- ½ cup butter
- 1 cup dark brown sugar
- 3 large egg yolks
- 6 ounces evaporated milk save remainder for frosting
- 1 Tablespoon vanilla extract
- 1 cup coarsely chopped pecans
- 1½ cups shredded unsweetened coconut
Chocolate Frosting
- 1 cup butter
- ⅔ cup cocoa
- ½ teaspoon espresso powder
- 2½ cups powdered sugar or up to 3 cups depending on consistency
- 2 ounces evaporated milk more or less, depending on consistency
- 1 teaspoon vanilla
Instructions
Cake
- Set oven to 350˚F. Grease baking pans with butter, or spray with cooking spray, then dust lightly with flour.*
- In 2 cup measuring cup, add vinegar then fill to the 2 cup line with milk. Stir. It will begin to look appear curdled, but that is ok. Set aside.
- In a large stand mixer bowl, add boxed chocolate cake mix, flour, sugar, cocoa, espresso powder. Whisk to combine.
- Add in the soured milk mixture, eggs, melted butter and vanilla. Mix on low until just incorporated, then scrape down the sides.
- Mix on medium speed for 2 minutes, then divide evenly into prepared pans.
- Bake for 25 minutes, or until toothpick inserted comes out clean.
- Set on wire baking rack to cool completely.
German Chocolate Cake Topping
- 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.
Chocolate Frosting
- In a large stand mixer bowl, add softened butter, cocoa, espresso powder and 1 cup of the powdered sugar. Blend slowly until incorporated. Mix in the vanilla and condensed milk and whisk on medium speed.
- Continue adding in the powdered sugar ½ cup at a time until frosting is smooth and to your desired consistency, and to your taste for sweetness. Add more powdered sugar and/or milk to achieve desired consistency.
Notes
- *My preference is to line the bottom of each baking pan with parchment. Spray bottom on pan lightly, lay parchment cut to the size of the pan on top of greased layer, spray again and dust with flour. Tap pan to distribute flour.
- Use a weigh scale to distribute the cake batter between pans for more even baking.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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