Irresistible Homemade German Chocolate Cake Extravaganza

Indulge in the divine allure of this Homemade German Chocolate Cake, a masterpiece of moist chocolate layers, decadent coconut and pecan frosting, and velvety chocolate buttercream. Elevate your baking game with this culinary delight that promises to be the star of any celebration. Follow these easy steps to embark on a journey of exquisite flavors.


For the Cake:

  • 2 cups granulated sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup oil (vegetable or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For Coconut and Pecan Frosting:

  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 3 large egg yolks
  • 3/4 cup evaporated milk
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut

For Chocolate Frosting:

  • 1/2 cup butter
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup evaporated milk
  • 1 teaspoon vanilla extract


  1. Preparation:
    • Heat the oven to 375°F. Grease two 8 or 9-inch round baking pans and line the bottoms with round pieces of wax or parchment paper.
  2. Cake Batter:
    • In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
    • In a separate bowl, combine eggs, buttermilk, oil, and vanilla. Mix well and add the wet ingredients to the dry ingredients. Stir in boiling water (the batter will be thin).
    • Pour the batter into the prepared pans.
  3. Baking:
    • Bake for 25–35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 5 minutes, then invert onto wire racks to cool completely.
  4. German Chocolate Frosting:
    • In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring to a low boil over medium heat.
    • Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, pecans, and coconut. Allow to cool completely before layering on the cake.
  5. Chocolate Buttercream Frosting:
    • Melt butter, stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Adjust the consistency with additional milk or powdered sugar to your liking. Stir in vanilla.
  6. Cake Assembly:
    • Place one cake round on your serving stand or plate.
    • Smooth a thin layer of chocolate frosting over the cake layer, then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of the cake.
    • Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
    • Spoon the remaining coconut frosting on top of the cake.

Nutritional Information:

  • Prep Time: 20 minutes
  • Cooking Time: 35 minutes
  • Total Time: 55 minutes
  • Calories: 520 kcal
  • Servings: 12 servings

Conclusion: Celebrate the art of baking with this Irresistible Homemade German Chocolate Cake. A symphony of textures and flavors awaits, making every bite a moment of pure delight. Share this indulgent creation with loved ones and let the joy of baking shine through!

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