Best Ever German Chocolate Cake is a moist chocolate cake with traditional coconut pecan frosting, layer upon layer of goodness.
This Best Ever German Chocolate Cake, or, as my grandpa said, “the best damn cake ever!” A double-layer chocolate cake with a classic German Chocolate Cake frosting.
Today’s recipe is a tribute to my Grandpa, who passed away at the age of 80.
My Grandpa was one of my biggest cheerleaders, and I honestly can’t think of a time he didn’t praise what I was doing. He especially loved my baking. He had a few favorites—really anything I made—but he would often call and offer to pay me to make biscotti. On his last few birthdays, I would make him his favorite: German Chocolate Cake.
Grandpa loved these German Chocolate Cake Cookies and I wish I would have made the German Chocolate Cake and cookies for him more often.
I have the best memories of my Grandpa while I was growing up. Rode in my first convertible with him, talked on my first car phone in that very same convertible, went to my first flea market, and even learned to barter with him. I got my good business sense from him.
My sister, Nicole, and I would fly out to see him and my grandmother in Arizona and make up dance routines in his hot tub. He said we would be famous… and we were to him.
One of the most vivid memories I have was with my first school dance and date, my parents were out of town and I was staying with my grandparents. While I was getting ready, my Grandpa made it clear what would happen to this boy if there was any “fooling around”, and he wasn’t joking.
(That was the last date with that boy. My grandpa read people very well).
My grandpa always had to be somewhere other than where he was and this got worse as he got older. “When are we gonna go grandma?” “Time to get home Betty.” Even though he was always eager to go, we knew he loved being around all of us, especially his 9 great-grandchildren.
He loved to play cards, ride his bike, fish, and he loved people. He worked as a claims adjuster for Prudential and All-State and was passionate about his job!
My grandpa was an American hero, serving in the Korean War as a medic in the Army. After returning from the war, he married his “Marilyn Monroe” – my grandma.
He was proud of my grandma, and over the years, he relied on her to tend to him as he battled many illnesses, including cancer. My Grandpa was a proud Eagle Scout and had recently given all of his scout stuff to my husband, a scoutmaster. He was super proud when my son Aiden recently achieved his Arrow of Light in Cub Scouts. In fact, when Aiden was given the news of his G-pa’s passing, Aiden went and got out G-pa’s Boy Scout sash and said he would wear it in honor of him.
There are many great memories I will cherish, and every time I go to make my biscotti, cookies, and German chocolate cake, he will be next to me, asking for a bite or offering me 5 bucks for a slice.
Love and miss you G-pa! XOXO San
See how easy this German Chocolate Cake is to make.
How do you make German Chocolate Cake?
Chocolate Cake
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Preheat oven to 350º F. Grease 3-8 or 9 inch round cake pans and lightly dust with cocoa powder. I like to make a 2 layer cake and set the 3rd aside for kids that don’t like the frosting and my sisters with nut allergies.
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In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
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Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.
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Evenly distribute cake batter between the prepared cake pans.
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Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
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Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
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Make frosting while cake is baking, as it needs an hour to cool.
Coconut Pecan Frosting
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In a large saucepan combine evaporated milk, sugar, egg yolks, margarine, and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools.
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Let cool 1 hour then spread on cooled cake. I use 1 1/2 cups in between each layer and then use the rest to frost the outside. For easier cutting, place the frosted cake in the fridge for 30 minutes before slicing and serving. Enjoy!
Tips on making the perfect German Chocolate Cake:
Make sure your eggs and butter are stored at room temperature.
Make sure your cake is completely cool before you frost it.
Prepare the frosting a day ahead of time and store in the refrigerator. Then remove from fridge and let it sit out for an hour at room temperature before you frost the cake, this will make it for easy spreading.
It is best to store this cake in the fridge.
How do you store German Chocolate Cake?
If properly wrapped, the freshly baked chocolate cake will last for about 1 to 2 days at normal room temperature.
Wrap tightly with cling wrap or tin foil and refrigerate to extend the life of the cake.
If you’re looking for other German Chocolate inspired recipes, check out my No-Bake German Chocolate Cheesecake that is to die for. For a bite-sized version, try my German Chocolate Cake Cookies, or these German Chocolate Cake Donut Holes that are perfect for breakfast.
After making this delicious cake, be sure to try these next! Lemon Lime Layer Cake, Best Ever Chocolate Cake, Chocolate Raspberry Layer Cake, and my favorite, Double Chocolate Nutella Cake.
Don’t forget to pin this GERMAN CHOCOLATE CAKE recipe to your favorite Pinterest board for later.
Love anything German Chocolate be sure to check out these A Dash of Sanity Favorites.
German Chocolate Cake Donut Holes – my grandpa would have loved these!
German Chocolate Carrot Cake – a twist that made my hubby fall in love with carrot cake.
Best Ever German Chocolate Cake
Video
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Coconut Pecan Frosting (makes 5 1/2 cups)
- 2 cups evaporated milk
- 2 cups white granulated sugar
- 6 egg yolks beaten with 2 teaspoons water
- 1 cup butter or margarine
- 2 teaspoons vanilla extract
- 2 cups chopped pecans
- 2 cups sweetened flaked coconut
- 1 tablespoon corn starch
Instructions
Chocolate Cake
- Preheat oven to 350º F. Grease 3-8 or 9 inch round cake pans and lightly dust with cocoa powder. I like to make a 2 layer cake and set the 3rd aside for kids that don't like the frosting and my sisters with nut allergies.
- In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.
- Evenly distribute cake batter between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
- Make frosting while cake is baking, as it needs an hour to cool.
Coconut Pecan Frosting
- In a large saucepan combine evaporated milk, corn starch, sugar, egg yolks, margarine, and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools.
- Let cool 1 hour then spread on cooled cake. I use 1 1/2 cups in between each layer and then use the rest to frost the outside. For easier cutting, place the frosted cake in the fridge for 30 minutes before slicing and serving. Enjoy!
Gpa with some of his great-grandkids Christmas 2014.
My own sweet grandfather was looking for a bakery to make him a German Chocolate cake…I made him this one and he loved it. It’s also my husband’s new favorite cake ever. Thanks for sharing your recipe!!
Thank you for your amazing website. So sorry for your loss!
I made this cake today and I have never had a cake frost up as easy as this cake, it is beautiful to look at and if it tastes as amazing as it looks I will never use another recipe. Of course I had a bite of this frosting and it was delicious. I followed your instructions to the letter and couldn’t be happier. Thanks for the beautiful story
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This recipe was amazing! I made this tonight. I was a little worried because I haven’t dealt with a batter so thin. But it cooked beautifully! Its super moist and so delicious! I substituted the all purpose flour with cake flour. Every time I use all purpose it gives my cakes a corn bread texture. Lol. This was my first chocolate cake I have made from scratch and its definitely a keeper! I’m a beginner at baking so I was very surprised it came out perfect! I will have a very happy hubby when he gets home tomorrow! He requested a German chocolate cake 3 weeks ago and I was hesitant about experimenting with chocolate cake! Now I don’t know why I was so hesitant! Recipe well done! I wish I could post the pics. ☺
I made this cake for my little sisters birthday in September, and it was a big hit! I want to make it again for her college graduation party in June, but am hoping to make cupcakes. Have you ever made this recipe into cupcakes? Do you have any suggestions? Thank you!
I made this cake and it came out great! One of the best cakes I’ve ever made. I only changed one thing, I used coffee in place of the boiling water. I think it added some depth to the flavor profile. Wonderful recipe!!!!
I made this for my husband in honor of his mom. His mom is passed on, but she is fondly remembered often. She would bake a German chocolate cake that he absolutely loved.
I tried your recipe in April on her birthday – a way to celebrate her memory. It turned out beautifully. Absolutely delicious!
I made it again today. For a neighbor lady’s birthday. We are having a surprise party for her 81st Birthday. I know she will love it.
Thank you for passing on a damn good recipe!
Thank you so much Sally.
This is the best german chocolate cake I have ever made, and the icing is amazing! Don’t cut corners and use that canned garbage, my kids are begging me to make this again! Thanks for the great recipe- and your Grandpa is right.
Awe – thank you
This recipe was to die for! Made it for Father’s Day and was an absolute hit everyone raved oh how amazing it was. It came out exactly like the photo so moist and fluffy
This made my week. Glad you loved it as much as I do! xo San
I made this for my grandpa’s 91st birthday last weekend (mostly because my gramma likes it – grandpa isn’t a sweets person!) and it was a huge hit. My aunts and uncles loved it, gramma approced, and grandpa ate his whole slice! This cake is phenomenal.
I just made two of these cakes for a family event. The first cake I followed the directions and the cake batter was very thin. (I saw that another review mentioned this as well) The second cake I only used a half cup of boiling water rather a full cup and it was perfect. 🙂 Thank you!
Amy – did you bake the first cake batter? If you didn’t, you should have tried. You would have seen it bakes just perfectly. The batter is very thin.
Enjoy!
XO San
I really like your recipe. I tried it today for my husband. It’s his birthday and German chocolate is one of his favorite…it looks just your picture. Very moist and delicious!!!! Your recipe is simple comparing to many. I like it simple but delicious!!! Great story behind it by the way.. thank you again…
Does this need to be refrigerated or can it sit on the counter overnight in a covered cake stand? I’m looking forward to baking this weekend!
We refrigerate it just a preference for us. San
I just made this. PERFECTION. Hard to wait on the cooling part and stirring the frosting for 12 minutes, my shoulder screamed for me to stop. But worth it. Totally. I declare This my birthday cake every year from this year forward.
What a beautiful tribute. I found this recipe by accident and used it for my husband’s Birthday cake. It was amazing. This frosting is easy to make and turned out beautifully. The flavor is out if this world. Thank you so much for sharing.
Good Morning
From a sunny South Africa. Well, sunny but very dry as we are experiencing the worst drought in more than a 100 years.
However, we can still bake and i really need to compliment you on the German Chocolate Cake. I have baked it a few times now and the compliments and requests for more never stops.
I use Baking Powder and then what we have on our shelves a product called Bicarbonate of Soda. I can’t really find out if this is the same product you call Baking Soda. What do you think?
I know level above or below sea place a role in baking in different parts of the world and i find that although this is a wonderful recipe, i still find the “baking soda taste” a little overwhelming.
Anyway, i will perhaps try to bake it without any baking soda the next time and see what happens and let you know.
The other component of this cake that i think is just wonderful is the Icing. Listen women of the world and whoever may read here. This icing is the best and i am sure it will work wonders on any cake.
Warm wishes from South Africa
Anneke – can you order it through amazon? I am not sure of the product Bicarbonate of Soda. I am so glad you LOVED the frosting we do too!
This is such a beautiful tribute to a man that sounds like an incredible grandpa. Thank you for sharing.
My dearest and oldest friend absolutely loves German Chocolate Cake and I can not wait to make this for him next month.
Hi Sandra! My husband loves this cake and my mother in law always makes it for him when we visit or when we get together. This time I baked the cake for his birthday for the first time following every step religiously and came out perfect! The only thing I noticed is that the butter in the frosting separated and sort of “floated” on top when I was waiting for it to cool off…I wasn’t sure if it needed to be melted or softened But since the instructions did not call for it I added it cold. DId that ruined it? I will let you know my husband’s thoughts tomorrow when he eats it
Did you whisk as you cooked the frosting? San
Made this cake yesterday for my husband’s birthday. It was a huge success! I used a 9×13 pan and it did sink in the middle a it after taking it out the oven. Evened it out with frosting and it looked great! It was the moistest cake I’ve made one eaten in a very long time. I used butter instead of margarine and followed the recipe as written. Thank you for a great cake.
I just wanted to let you know that this is an incredibly fast recipe for German chocolate cake. I have not cut into it yet but the cakes blew my mind in terms of their rise during baking. I would suggest that you note in your process that this batter is very runny…First I thought I made a mistake, then I figured it was a misprint and almost tried to ‘correct it’ with flour, then I nearly threw it out! Thankfully I decided to do none of those things and give your recipe a chance, and am glad I did. It appears other people who are used to thick batters were as skeptical a as I was. Cakes came out good. 🙂
I really want to try your Grandpa’s favorite German Chocolate Cake recipie.
However, I find no instructions for making it. All the ingredients are listed and sounds wonderful.
It does not have a ” Make It” or ” Read” bar and goes into comments about the cake on your blog from others. I may just not know about how to find it…but I’m old and not very techie on websites.
Thank You
Phyllis – did you get the directions I sent you via email. Or did you scroll down to find them? xo San
I found your recipe by searching for a german chocolate cake. I wanted to have a german chocolate flavor, so I decreased the cocoa to 1/2 cup and added 4 oz of chopped german chocolate to the hot water and then poured it into the mix. Loved how this cake came together, baked and served. I didn’t get to taste the finished product because it was for a niece’s birthday, but she LOVED it. This recipe is easy to follow and has a beautiful chocolate color with great texture and body. It’s definitely a repeat.
Thank you so much for your recipe! I had promised a German Chocolate cake for my daughter who’s in college now. It was a little late, but it finally got baked, and even though i was a bit leery because I usually make cakes with butter, as opposed to oil, it turned out perfect! It Was the best German Chocolate cake I had ever eaten. We cannot wait to try your recipe for the cookies. I just wanted you to know that there are still folks trying your cake. God bless.
Oh well, I haven’t haven’t heard from you yet but the cake turned out absolutely delicious with one cup of buttermilk! However, even though the taste was magnificent it was soft and crumbly. Not sure if there’s a way to change that or not
Julie – sorry I wasn’t able to reply earlier, I was out of the country. Now that I am back and I so thrilled to hear that you thought it was delicious and that the buttermilk worked. I love buttermilk and think that it is perfect in chocolate cakes. As far as the crumbliness, you could try adding an additional egg. I haven’t had this issue but I think that this would help. So glad you enjoyed it as much as we did. XO San