Easy German Chocolate Cake

3

Prep time 15 minutes

Cooking time 35 minutes

Total time 50 minutes

Servings 12 servings

Easy German Chocolate Cake is the dessert I pull out when I want big smiles without a big fuss. Maybe you have a birthday coming up, or you promised to bring something sweet to a potluck and time is not on your side. I’ve been there more times than I can count, and this cake never lets me down. It’s chocolatey, moist, and that coconut pecan frosting is the kind of good that makes people close their eyes for a second. If you’ve ever felt intimidated by layer cakes, this one will help you cross that bridge with confidence. Let me show you how I make it simple and stress free.

Why You’ll Love This Recipe

I call this my weeknight showstopper because the steps are straightforward, the ingredients are easy to find, and the payoff is huge. The batter comes together in one bowl with pantry basics, and the classic cooked coconut pecan frosting is fast and forgiving. You can bake it as a two-layer cake for drama, or as a 9×13 if you need easy slicing. No fancy piping required. The flavor is balanced and rich, with chocolate that plays nice instead of hitting you over the head, and that nutty, buttery topping brings the perfect chewy crunch.

The Story Behind This Recipe

I’ve spent years testing recipes for Cuts Food, and this Easy German Chocolate Cake is a keeper: crowd-pleasing with no weird tricks. Easy German Chocolate Cake is the dessert I pull out when I want big smiles without a big fuss. Maybe you have a birthday coming up,…

Cuts Food

When I serve it, folks always assume it took all day. It didn’t. The hardest part is waiting for the frosting to cool to a spreadable, custardy texture. If you love chocolate desserts that feel cozy and homemade, you’ll be right at home here. And if you want to build a little chocolate dessert lineup for the week, these chocolate crinkle cookies make a fun cookie jar companion.

“This cake made me the office hero. I followed the steps exactly, and it tasted like something from a bakery, but better because it was still warm. Zero leftovers.”

What is German Chocolate Cake?

Here’s a fun twist. Despite the name, German Chocolate Cake is an American classic. It’s named after Samuel German, the baker who developed a sweet baking chocolate for Baker’s Chocolate Company in the 1800s. The cake itself is a light and tender chocolate layer cake, usually filled and topped with a cooked frosting made from evaporated milk, egg yolks, butter, brown sugar, vanilla, sweet coconut, and toasted pecans.

It’s different from a super dark fudge cake and it’s definitely not Black Forest cake. The chocolate flavor is more mellow because it traditionally uses sweet chocolate rather than intense dark cocoa. That’s why the nutty coconut topping shines without being overwhelmed. The sides of the cake are often left unfrosted, which gives it that classic, rustic look that says, I taste as good as I look.

How to Make German Chocolate Cake

Ingredients you’ll need

• For the cake: 2 cups all purpose flour, 1 and 3/4 cups granulated sugar, 1/2 cup unsweetened cocoa powder or 4 ounces German’s sweet baking chocolate melted and cooled, 1 and 1/2 teaspoons baking powder, 1 and 1/2 teaspoons baking soda, 1 teaspoon fine salt, 2 large eggs, 1 cup buttermilk, 1/2 cup neutral oil, 1 cup hot water or hot coffee, 2 teaspoons vanilla.
• For the coconut pecan frosting: 1 cup evaporated milk, 3 large egg yolks, 1 cup granulated sugar or 3/4 cup brown sugar for deeper flavor, 1/2 cup unsalted butter, 1 teaspoon vanilla, 1 and 1/2 cups sweetened shredded coconut, 1 cup chopped pecans (toasted if you can).

Step by step

• Prep: Heat oven to 350°F. Grease two 9 inch round pans or a 9×13 pan. Line the bottoms with parchment for easy release and grease again.
• Make the batter: In a big bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In a second bowl, mix eggs, buttermilk, oil, and vanilla. Pour wet into dry and whisk until mostly smooth. Slowly stream in the hot water or coffee and whisk until the batter is thin and glossy. If using melted German’s chocolate, whisk it in now.
• Bake: Divide into pans. Two 9 inch rounds usually take 28 to 32 minutes. A 9×13 takes about 30 to 35 minutes. The cake is done when the center springs back and a toothpick comes out with a few moist crumbs.
• Cook the frosting: In a saucepan, combine evaporated milk, egg yolks, sugar, and butter. Cook over medium heat, stirring constantly with a rubber spatula, until thick and pudding like, 8 to 12 minutes. It should coat the back of the spatula. Remove from heat, stir in vanilla, coconut, and pecans. Cool until spreadable.
• Assemble: If doing layers, level the cakes only if needed. Spread a thick layer of frosting between the cakes and over the top. The sides can be left bare, traditional style.

Pan choices and bake times

Two 9 inch rounds are my go to, but a 9×13 is truly the most fuss free for transporting. If you love taller layers, use three 8 inch pans and start checking at 22 minutes. Cupcakes work too. Fill liners two thirds full and bake 18 to 20 minutes. A single batch of frosting will top 24 cupcakes lightly or 12 generously.

Make it easy, keep it joyful

If you’re a chocolate lover through and through, you might also enjoy this warm spoon dessert after dinner: hot fudge chocolate pudding cake. It’s cozy, gooey, and pairs wonderfully with the flavor profile you get from this cake’s frosting.

Tips on Making the Perfect German Chocolate Cake

• Measure well: Spoon and level flour. Too much flour makes a heavy cake.
• Use hot liquid: Hot water or coffee helps bloom the cocoa and keeps the crumb tender.
• Don’t rush the frosting: Stir constantly and let it thicken on the stove. Then cool until spoonable. Rushing leads to runny layers.
• Toast the pecans: A quick 6 to 8 minutes at 350°F deepens their flavor and crunch.
• Room temp eggs and dairy: They blend better and help the cake rise evenly.
• Check for doneness early: Every oven runs a little different. Start checking 3 minutes before the earliest time.
• Keep it classic: Resist the urge to frost the sides unless you double the frosting. The signature look is frosting on top and between layers only.
• Flavor boost: A splash of espresso in the batter won’t make it taste like coffee. It just wakes up the chocolate.
• Allergies or preferences: You can swap pecans for walnuts, or use unsweetened coconut if you prefer less sweetness.

Want to try another old school chocolate favorite when you have a little extra time? This old fashioned Swiss chocolate cake is lovely for a Sunday bake and has that same nostalgic vibe.

How do you store German Chocolate Cake?

Once the frosting sets, cover the cake loosely. Room temperature is fine for up to 24 hours if your kitchen is cool. After that, slide it into the fridge and keep it covered to prevent drying. The frosting firms up in the cold, so let slices sit at room temp for 20 to 30 minutes before serving for the creamiest texture.

To freeze, wrap unfrosted layers tightly in plastic, then in foil, and freeze up to 2 months. Thaw in the fridge overnight. You can also freeze the cooked frosting in a freezer bag for up to a month. Thaw in the fridge, then stir gently; a short warm up over low heat can bring it back to silky. If you like having a backup dessert in the freezer, you might also enjoy the simplicity of this easy vanilla magic custard cake for a totally different texture and flavor experience.

For transporting, I use a cake carrier with a non slip base. If you made a 9×13, keep it in the baking pan, cover tightly, and you’re set. The flavors actually get better on day two as the frosting settles into the cake a bit.

Common Questions

Q: Do I have to use German’s sweet baking chocolate?
A: No. You can use cocoa powder with hot coffee or water and still get that classic flavor. If you want a milder chocolate, use the traditional sweet chocolate.

Q: Can I make Easy German Chocolate Cake as cupcakes?
A: Yes. Bake 18 to 20 minutes and top each cupcake with a spoonful of frosting. It’s a fun party option and super portable.

Q: My frosting is runny. Can I fix it?
A: Usually yes. Return it to the stove and cook a few more minutes, stirring, until thicker. Then cool longer before spreading.

Q: Can I reduce the sweetness?
A: Try swapping half the sugar in the frosting for brown sugar and use unsweetened coconut. The nuttiness helps balance everything.

Q: What’s the best oil to use?
A: Any neutral oil works. I like canola or avocado oil. They keep the crumb tender without adding flavor.

Ready to Bake and Share?

You’ve got everything you need to make an Easy German Chocolate Cake that tastes like a celebration. Keep the steps simple, give the frosting time to thicken, and let those toasted pecans and coconut do their magic. If you want another take on this classic, check out this friendly walkthrough from Easy German Chocolate Cake | Barbara Bakes, or learn more about a scratch style approach from Homemade German Chocolate Cake – Tastes Better From Scratch. I hope this becomes your go to chocolate cake for birthdays, potlucks, and those random Tuesdays that need a little sparkle. Now grab a mixing bowl, and let’s bake something special together.