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German Chocolate Layer Cake

German Chocolate Layer Cake

German Chocolate Layer Cake is an iconic American dessert known for its ultra-moist chocolate layers and rich coconut-pecan filling that delivers the perfect blend of sweetness, texture, and nostalgia. This indulgent treat, though often mistaken for a German delicacy, has earned its place as a cherished classic in American baking traditions.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 15

Ingredients
  

For the Chocolate Cake:

  • 2 cups granulated sugar 400 g
  • 1¾ cups all-purpose flour 210 g
  • ¾ cup unsweetened cocoa powder 75 g
  • 1½ teaspoons baking powder 6 g
  • 1½ teaspoons baking soda 7.5 g
  • 1 teaspoon salt 5 g
  • 2 large eggs
  • 1 cup buttermilk 240 ml
  • ½ cup vegetable or canola oil 120 ml
  • 2 teaspoons vanilla extract 10 ml
  • 1 cup boiling water 240 ml

For the Coconut Frosting:

  • ½ cup light brown sugar 100 g
  • ½ cup granulated sugar 100 g
  • ½ cup butter 115 g
  • 3 large egg yolks
  • ¾ cup evaporated milk 180 ml
  • 1 tablespoon vanilla extract 15 ml
  • 1 cup chopped pecans 120 g
  • 1 cup shredded sweetened coconut 80 g

For the Chocolate Frosting:

  • ½ cup butter 115 g
  • ⅔ cup unsweetened cocoa powder 65 g
  • 3 cups powdered sugar 360 g
  • ⅓ cup evaporated milk 80 ml
  • 1 teaspoon vanilla extract 5 ml

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease two 8- or 9-inch round cake pans thoroughly. For easy removal, I recommend cutting a round piece of wax or parchment paper to line the bottom of each pan.

For the Cake:

  • In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine the eggs, buttermilk, oil, and vanilla extract, mixing well. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Carefully mix in the boiling water—the batter will be quite thin. Pour the batter evenly into the prepared pans.
  • Bake the cakes for 25 to 35 minutes, depending on the size of your pans (note that 9-inch pans tend to bake faster). Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs. Allow the cakes to cool in the pans for 5 minutes, then invert them onto wire racks to cool completely.

For the German Chocolate Frosting:

  • In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir the mixture over medium heat, bringing it to a gentle boil. Continue stirring constantly for several minutes until the mixture thickens. Remove from heat and stir in the vanilla extract, chopped nuts, and shredded coconut. Let the frosting cool completely before spreading it on the cake.

For the Chocolate Buttercream Frosting:

  • Melt the butter in a bowl, then whisk in the cocoa powder until smooth. Gradually add powdered sugar and milk alternately, beating to achieve a spreadable consistency. Adjust the texture by adding a small amount of extra milk if too thick, or additional powdered sugar if too thin. Finally, stir in the vanilla extract.

Cake Assembly:

  • Place one cake layer on your serving plate or cake stand. Spread a thin, even layer of chocolate buttercream over the top. Spoon half of the cooled coconut frosting onto the chocolate layer and spread it smoothly, leaving about a ½-inch gap from the edge of the cake. Carefully place the second cake layer on top. Smooth the remaining chocolate frosting over the entire cake. Finish by spooning the remaining coconut frosting on top of the cake, spreading evenly.