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Old-Fashioned German Chocolate Cake You’ll Love

Old-Fashioned German Chocolate Cake You’ll Love

Old-Fashioned German Chocolate Cake is a rich, moist chocolate cake layered with sweet, textured coconut-pecan frosting, embodying classic Southern indulgence. This beloved dessert combines nostalgia, flavor, and elegance for any celebration or cozy gathering.
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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
  • 1 3/4 cups all-purpose flour 210 g
  • 3/4 cup unsweetened cocoa powder 75 g
  • 1 1/2 teaspoons baking powder 6 g
  • 1 1/2 teaspoons baking soda 7.5 g
  • 1 teaspoon salt 5 g
  • 2 large eggs
  • 1 cup buttermilk 240 ml
  • 1/2 cup oil vegetable or canola (120 ml)
  • 2 teaspoons vanilla extract 10 ml
  • 1 cup boiling water 240 ml

For the Coconut Frosting:

  • 1/2 cup light brown sugar 100 g
  • 1/2 cup granulated sugar 100 g
  • 1/2 cup butter 115 g
  • 3 large egg yolks
  • 3/4 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:

  • 1/2 cup butter 115 g
  • 2/3 cup unsweetened cocoa powder 65 g
  • 3 cups powdered sugar 360 g
  • 1/3 cup evaporated milk 80 ml
  • 1 teaspoon vanilla extract 5 ml

Instructions
 

  • Preheat your oven to 375°F. Grease two 8- or 9-inch round baking pans. For easier cake removal, I like to cut a round piece of wax or parchment paper to fit the bottom of each pan and grease that as well.

For the Cake:

  • In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and mix until just combined. Then stir in the boiling water—the batter will be very thin. Pour the batter evenly into the prepared pans.
  • Bake for 25 to 35 minutes, depending on your pan size (the 9-inch pans usually bake faster), or until a toothpick inserted into the center comes out clean or with a few crumbs. Let the cakes cool in the pans for 5 minutes before inverting them onto wire racks to cool completely.

For the German Chocolate Frosting:

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

For the Chocolate Buttercream Frosting:

  • Melt the butter, then stir in the cocoa powder. Alternately add powdered sugar and milk, beating until you reach a spreadable consistency. Add a little more milk if you need to thin the frosting, or extra powdered sugar to thicken it, adjusting to your desired texture. Stir in the vanilla extract.

Cake Assembly:

  • Place one cake layer on your serving plate or cake stand. Spread a thin layer of chocolate frosting over the top, then spoon half of the coconut frosting on top and smooth it out, leaving about a ½-inch gap from the edge. Place the second cake layer on top. Cover the entire cake with the chocolate frosting. Finally, spoon the remaining coconut frosting on top of the cake to finish.

Notes

*If baking at high altitude, add 3 tablespoons of extra flour.
Make Ahead Instructions: Both the coconut and chocolate frostings can be prepared ahead of time and stored in covered containers in the refrigerator. The coconut frosting will stay fresh for 1 to 2 weeks, depending on the freshness of the ingredients, while the chocolate frosting will keep for 2 to 3 weeks. Be sure to take the frostings out of the fridge about an hour before you plan to frost the cake so they can come to room temperature.
Freezing Instructions: After baking, let the cake layers cool completely. Then wrap each layer tightly in plastic wrap and place them inside ziplock freezer bags. Freeze the layers for up to three months. It’s easier to frost the cake when the layers are frozen! The fully assembled German Chocolate Cake can also be frozen—covered well—for 2 to 3 months. For best results, slice the cake, wrap each slice thoroughly in plastic wrap, and store the slices in a freezer-safe container. Allow the cake or slices to come to room temperature before serving.