Old-Fashioned German Chocolate Cake with Classic Coconut-Pecan Frosting
Rich, moist, and irresistibly nostalgic, this Old-Fashioned German Chocolate Cake is a beloved American dessert featuring tender chocolate cake layers and the signature buttery coconut-pecan frosting that has made it a family favorite for generations. Despite its name, this iconic cake is not from Germany. It was inspired by German’s Sweet Chocolate, created by American chocolatier Samuel German in 1852. The recipe became a nationwide sensation in the 1950s after it appeared in a newspaper, and it has remained a timeless classic ever since.
🍽️ Servings: 12
🛒 Ingredients
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
½ tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee (or hot water)
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks, lightly beaten
½ cup unsalted butter
1 tsp vanilla extract
1⅓ cups sweetened shredded coconut
1 cup chopped pecans
Instructions
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, oil, and vanilla. Beat until smooth.
Slowly stir in the hot coffee until the batter is well combined. It will be thin.
Divide the batter evenly among the prepared pans.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, combine the evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until thickened, about 10–12 minutes.
Remove from the heat and stir in the vanilla, shredded coconut, and chopped pecans. Let the frosting cool until spreadable.
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Repeat with the remaining layers, finishing with the frosting on the top. Leave the sides unfrosted for the traditional look, or frost them if desired.
Tips
Toast the pecans for a deeper, nuttier flavor.
Chill the cake for 20–30 minutes before slicing for cleaner cuts.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Every bite is packed with rich chocolate flavor, crunchy pecans, and sweet coconut goodness—making this vintage dessert perfect for birthdays, holidays, or anytime you want a truly unforgettable homemade cake.
