Classic German Chocolate Cake Recipe with Frosting
There are some recipes that carry more than just flavor, they carry memories. For me, this German Chocolate Cake is one of them. My dad turned 66 this week, and the dessert he requested? His mom’s German Chocolate Cake.
It’s been his favorite for as long as I can remember. My Grandma Denison, a Southern baker from Oklahoma, used to make this cake for birthdays, gatherings, just about any special occasion. She had a gift for hospitality. The kind where you never left her house hungry, and always felt like family.
Even though she passed away several years ago, I wanted to bring a little piece of her warmth and tradition to Dad’s birthday table. So, I pulled out this recipe, added a small twist of my own, and baked the cake that always makes my dad feel celebrated.
Why You’ll Love This German Chocolate Cake
- Rich Chocolate Flavor – Cocoa powder blooms in hot water and espresso for depth.
- Perfectly Tender Cake Layers – The mix of buttermilk, oil, and just the right ratio of dry ingredients to wet ingredients keeps the crumb moist.
- Easy for First-Time Bakers – Straightforward steps, common pantry staples, and clear directions in the recipe card at the bottom of this post.
- Classic Meets Updated – The traditional coconut-pecan topping pairs beautifully with optional chocolate frosting or even a thin layer of chocolate ganache for best results.
- Make Ahead Friendly – Cake pans of cooled layers can be wrapped in plastic wrap, stored in an airtight container, and even frozen until you’re ready to frost.
Recipe Highlights
- Grandma’s Touch with a Modern Twist: Her Southern style meets a boost of espresso for richer chocolate.
- Better Baking: We bake at 350°F for 28–32 minutes, so the bottom of the pan never over-browns.
- Simple Prep: Grease and line prepared pans with parchment paper before pouring in the cake batter.
- Homemade Frosting: Or finish with chocolate ganache for a glossy finish.
FAQ
Why is hot water added to chocolate cake recipes?
It blooms the cocoa powder, making the flavor deeper and smoother, and also helps dissolve sugar for best results.
Can I use regular milk instead of buttermilk?
Buttermilk is traditional and gives the best texture, but you can make a quick substitute: add 1 tablespoon lemon juice or vinegar to 1 cup milk and let it sit 5 minutes before using.
Can I freeze German Chocolate Cake?
Yes! Wrap unfrosted cake layers and freeze. Thaw at room temperature before frosting.
What kind of frosting should I use?
Traditionally, German Chocolate Cake is topped with coconut-pecan filling made by cooking brown sugar, butter, and milk over medium heat until a low boil, then spreading it over cooled cake layers. But you can also finish with chocolate frosting or even a thin chocolate ganache.
German Chocolate Cake
Ingredients
Cake
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk
- ½ cup avocado oil or other type you have on hand
- 2 teaspoons vanilla extract
- ¾ cup boiling hot water
- 1 heaping teaspoon instant espresso powder
Frosting
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup butter
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
Instructions
Cake
- Preheat oven to 350°F. Grease and line your cake pans with parchment paper.
- In a large mixing bowl, whisk together the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix the wet ingredients into the dry until combined.
- Dissolve the instant espresso powder into the hot water, then slowly stir it into the batter with a rubber spatula.
- Divide into prepared pans and bake for 28–32 minutes, or until a toothpick comes out with a few moist crumbs from the bottom of the pan.
- Let the cake layers cool completely before adding chocolate frosting, coconut-pecan filling, or chocolate ganache
Frosting
- In a medium saucepan, combine egg yolks, butter, sugars, and evaporated milk.
- Cook over medium heat, stirring constantly, until the mixture comes to a low boil and thickens — about 3 minutes.
- Remove from heat and stir in vanilla, chopped pecans, and shredded coconut.
- Cool slightly, then spread between cake layers and on top.
Final Thoughts from the Homestead
I hope this German Chocolate Cake brings as much joy to your table as it has to mine. Baking from scratch is always worth it, and sharing it with the people you love makes it even sweeter. If you give this recipe a try, I’d love to see it. Share your cake and tag me on Instagram so I can celebrate alongside you. Happy baking, friend. I just know you’re going to love every bite.
You may also like:
Maple Sourdough Discard Mini Cinnamon Rolls
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
