Name: Homemade German Chocolate Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil (or canola oil); 2 tsp vanilla extract; 1 cup boiling water; 3/4 cup evaporated milk (for the coconut and pecan frosting); 1/2 cup granulated sugar (for the coconut and pecan frosting); 1/2 cup light brown sugar; 1/2 cup butter; 3 large egg yolks; 1 tbsp vanilla extract (for the coconut and pecan frosting); 1 cup shredded sweetened coconut; 1 cup chopped pecans; 1/2 cup butter (for the chocolate frosting); 2/3 cup unsweetened cocoa powder (for the chocolate frosting); 1/3 cup evaporated milk (for the chocolate frosting); 3 cups powdered sugar; 1 tsp vanilla extract (for the chocolate frosting)

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There’s just something about German chocolate cake that makes my heart do a happy little wiggle every single time. Maybe it’s the way my mom used to let me “accidentally” lick the coconut-pecan spoon, or how that rich, chocolate scent filled our kitchen a full hour before we even got to cut the first slice. It’s pure nostalgia for me—a cake I crave for birthdays, potlucks, or just those afternoons that need a little bit of sweetness and comfort (admit it, we all have them!).

Let’s be real—store-bought German chocolate cake just doesn’t measure up. Mine always turned out too sweet, a little bit dry, and totally missing that home-baked magic. Once you try it from scratch…well, you’ll see why I always volunteer for cake duty. This recipe is the real deal: ultra-moist chocolate cake layers (hot water truly does the trick!), creamy coconut-pecan filling stacked in the middle, and a wrap of silky chocolate buttercream to keep every spoonful soft and dreamy. It’s every bit as swoon-worthy as you hope it’ll be—promise.

Why You’ll Love It

Layer upon layer of cozy comfort: That gooey coconut-pecan filling plus pillowy chocolate crumb? Oh, it seriously hits the spot every time.
Ultra-moist, old-fashioned texture: Not dry, not heavy—just melt-in-your-mouth soft. That hot water trick? Total game changer.
Chocolate on chocolate on coconut (and pecans!): Every bite is a sweet tooth party—just the right amount of “treat yourself.”
Better than any bakery version: Friends and family will be blown away (and no one needs to know it’s not as hard as it looks!).
So many ways to tweak: Out of pecans? Craving spice? This cake is made for kitchen creativity and happy accidents.

Ingredient Notes & Tips

All-purpose flour: I stick with good ol’ unbleached, nothing fancy needed. If you do need gluten-free, just use a quality blend with xanthan gum mixed in.
Unsweetened cocoa powder: Dutch-processed will give you a deeper color, but even the regular stuff makes for a decadent cake. Don’t stress if you only have one or the other—it’s all delicious.
Buttermilk: Real buttermilk is lovely if you have it. But, confession time… I usually make it myself: just pour 1 tablespoon of vinegar or lemon juice into 1 cup milk, let it sit for five minutes. It “curdles” a bit and works like a charm!
Eggs: Let them come to room temp if you have a minute—it’ll help everything blend smoother. (I don’t always remember, and it still works!)
Vegetable oil or canola: Use what’s on hand! Even melted coconut oil works for a whisper of extra flavor. The oil keeps things soft and tender.
Shredded sweetened coconut: Classic “bakery style” coconut. Toast it in a dry skillet if you want a little extra oomph, but honestly? Some days I just toss it in straight from the bag and call it a win.
Pecans (or walnuts!): Toasting is totally optional but does bring out their nutty goodness—but for the love of cake, double check they aren’t stale!
Evaporated milk: Not to be confused with sweetened condensed milk—trust me, that would turn things into candy territory fast! You need this both for the coconut-pecan filling and the chocolate buttercream.
Boiling water: Sounds strange, but adding this makes the cake batter silky and the final result extra-moist. Don’t skip!

Directions

Get Prepped: Fire up your oven to 350°F (175°C). Grab two 9-inch cake pans and grease them well (I use butter and a layer of parchment at the bottom, even with nonstick pans—for me, it’s insurance against heartbreak!). Set aside.
Dry Meets Wet: In your largest mixing bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. Take a second and inhale. (Chocolate therapy is real, don’t let anyone tell you otherwise.)
Eggs, Buttermilk, Oil, Vanilla: In a separate bowl, whisk the eggs, buttermilk (or your quick “homemade” version), oil, and vanilla until glossy and blended. Pour this into the dry mixture and stir until mostly combined—a few floury streaks are okay!
Poured With Love: Slowly add in the boiling water while stirring. Your batter will look thin and alarmingly runny—don’t panic! This is exactly what you want for a soft, not-too-dense crumb.
Into the Oven: Divide that chocolatey river between your pans and slide them in. Bake for 30–35 minutes, until a toothpick poked in the center comes out with a few moist crumbs (not gooey, but not bone dry either). Let the cakes cool about 10 minutes in their pans, then gently flip onto a rack. I know, the waiting is hard. But it’s worth it.
Coconut-Pecan Filling Time: Grab a medium saucepan and whisk together evaporated milk, both sugars, butter, and egg yolks. Cook over medium heat, stirring constantly (not kidding—babysit this one!) until it’s thickened up and a treasury golden caramel, about 10–12 minutes. Pull off the heat, stir in vanilla, coconut, and chopped pecans. Let cool. Try not to eat too much before it hits the cake. (No promises.)
Chocolate Buttercream Finale: Beat softened butter until creamy and pale. Mix in cocoa and a bit more evaporated milk, then slowly work in powdered sugar and a splash of vanilla. If the frosting feels more like spackle than spreadable gorgeousness, just add more evaporated milk, a teaspoon at a time, until it’s soft and swoopy.
Let’s Build a Cake: Place one cake layer down, spread with half the coconut-pecan filling. Top with the second cake, and finish with the rest of the filling in a thick, glorious mound. Frost the sides (and swirl around the top if you want those bakery-style ruffles!) with chocolate buttercream. A sprinkle of coconut or extra pecans? Never a bad idea.

Variations

Pecan Substitutes: Walnuts have more bite and flavor—give them a try! If nuts are a no-go for you, try toasted sunflower seeds for the crunch minus the allergy worries.
Cinnamon & Spice: Add a half teaspoon of cinnamon and a pinch (seriously, just a tiny bit) of cayenne or chili powder to your cake batter for a hint of warmth. No one ever guesses the secret ingredient, but everyone asks for the recipe.
Mini Cakes: Divide the batter into 6-inch pans and build adorable little cakes for gifting (or solo “treat yourself” afternoons, no judgment here).
Black Forest Vibes: Add a layer of cherry jam or pie filling between your cakes along with the coconut-pecan mixture. Chocolate, coconut, cherry—oh my!
Gluten-Free: Use a 1-to-1 blend (as long as it has xanthan gum). I do this for my sister-in-law all the time—she swears it’s just as good as the original.

Storage & Reheating Tips

This cake actually gets cozier as it sits—seriously, the flavors just settle in together (kind of like leftovers, but way better). If your kitchen is cool, leave it under a cake dome or lightly wrapped in plastic for 2–3 days. In summer, I stow it in the fridge but let slices come to room temperature again before serving—about 20 to 30 minutes—so the frosting can get nice and soft again. Microwave for 10 seconds if you’re in a “need cake now” mood.

If you find yourself with leftovers (ha!), wrap up slices tightly in plastic wrap and pop them in a zip-top freezer bag. They’ll keep for a month or more. Future-you is going to be so grateful. Thaw overnight, or just nuke for a few seconds to bring things back to that irresistible gooeyness (bonus points if you pair it with coffee in your pajamas).

FAQs

Can I make the cake layers ahead?
Absolutely—bake, cool, then wrap up tightly in foil or plastic. They’ll keep fine at room temp overnight, or pop in the freezer for up to two months. Let them come all the way to room temp before you assemble, so nothing cracks or crumbles.

Help! The frosting is too stiff!
No biggie—just add a tiny splash of evaporated milk, a teaspoon at a time, then keep mixing. Usually, a little moisture goes a long way (and sometimes the weather just isn’t on our side!).

No buttermilk in the fridge—now what?
No stress. Just do the quick DIY version with vinegar or lemon juice and milk (see above in Ingredient Notes). Five minutes and you’re back in business!

How do I keep my cakes from sticking?
My “triple threat”—butter, a dusting of flour, and parchment on the bottom. If it still resists your big grand reveal, run a knife gently around the edge. And hey, if anything breaks…just patch it with frosting. That’s what it’s for!

Can I double the coconut-pecan filling?
Oh, you definitely can. In fact, I’ve never heard a complaint about extra filling—people will fight for the thick, gooey pieces. I even use leftovers as sundae topping or sneak spoonfuls straight from the fridge. Zero regrets here.

Conclusion

If you’ve been craving something chocolatey, coconutty, and over-the-top comforting (with just a hint of “old-school Sunday dinner” magic), this is the cake you need. I bake it when we’re celebrating, when we need cheering up, or just because it’s Tuesday and the week feels extra long. Share it with your loved ones, play with the flavors, and let me know in the comments if you give it a try (or if you have your own family memories with German chocolate cake—I love those stories!). And if you end up sneaking a secret slice for breakfast…well, your secret’s safe with me. Happy baking, friend!