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
-
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, 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!
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
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
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, 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!
Video
Gpa with some of his great-grandkids Christmas 2014.
Yummy! This pie was so delicious and very scrumptious. My family loved this especially my daughter and hubby. Can’t wait to make this again! Such a huge hit! I’ll be making this for the Fourth of July!
I know for sure this Chocolate Cake would be a huge hit in my house!
As much as your thinking is appreciated, it is very important to have a beautiful mind to write a beautiful post and in fact, you have rarely seen such a beautiful post as the beautiful post you have written, it is very much in my life Beautiful post.
Made this cake for my best friend’s birthday – usually she prefers my carrot cake but wanted to try something different this year. It was a success! She LOVED the texture of the cake and the frosting! Even her barely a teenage daughter wanted the recipe since she’s just learning how to bake…..this is a very simple recipe that yields amazing results! Might not wait until another birthday before making this again lol. Thanks!
This cake looks delicious and yummy. I really love this recipe. Thank you for sharing this amazing article.
Maybe the best cake I’ve ever had – seriously. I’m lucky if the icing makes it to the cake at all.
Well, I am sure you can always ask the baker to triple the frosting, lol.
Great story about your grandpa. Question. I notice that you use 2 tablespoons of cornstarch in your frosting. Why is that? I’ve surfed the Internet for German Chocolate frosting recipes and while they’re all basically similar, your is the only one that includes cornstarch. Any information would be greatly appreciated. Thanks.
Thank you! I actually don’t use cornstarch in the frosting. It can be used to help speed up the thickening process or thicken it more, but it isn’t necessary and the frosting should thicken on its own while it cools. I’ve removed it from the recipe as it was an error, thank you for letting me know!
I can feel the softness of the cake through the picture. It looks great. The cake is very delicious.
Thank you for the recipe. Fantastic taste! Truly the best cake ever!
Thanks for sharing great information…
The cake is sooo yummy! This recipe came in handy when I was celebrating my birthday.
Yay, we love it for birthdays as well, happy birthday!
These Ever German Chocolate Cakes look so delicious I will make it according to the recipe you shared.
Every time I make your cake, the love from your family pictures combines with my love and is shared with my family and friends. I always get asked for seconds.. Thanks for sharing yourself and this recipe.
I couldn’t get the icing to stick to the sides; it was too runny, so it came out looking a mess. Tasted okay though. Just not a really good presentation for a birthday cake.
Oh, no, was the cake hot or warm? It needs to be cooled to room temperature; if it was too runny, it wasn’t cooked long enough or at the right temperature. If you can grab a candy thermometer it will help next time. Glad it was tasty!
My grandmother makes this cake every year so in love with this cake!!!
The cake looks wonderful. Can this be made 2-3 days in advance. If so should I store it in the refrrigerator?
Yes, you are correct, store covered in the refrigerator, covered. I would make the cake and wrap the cake in plastic wrap, then make the frosting fresh the day of and assemble.
The cake is sooo yummy! This recipe came when I was celebrating my birthday.
We love this recipe! Thank you for sharing it. I’ve made it for years and it’s a staple dessert for us!
The batter is so thin, but it is not a mistake! Trust the recipe! The cake is so outstanding it can stand on its own without icing or frosting.
Have you frozen leftover cake? I’m wondering how it is when defrosted?
I have not done that with this recipe, sorry. If you try it, let me know how it goes.
I LOVE THIS CAKE!! AND THE FROSTING IS AMAZING!! Thank you for sharing this recipe. It is a family favorite 🙂 I am looking to make this in a 13×9 pan. Any recommendations on the cook time for a 13×9 size pan?
it wasn’t cooked long enough or at the right temperature. If you can grab a candy thermometer it will help next time. Glad it was tasty!
your blog so good & i love this cake.
Have been making this cake for years. Love that you doubled the recipe for the frosting! Question: you used to include some cornstarch in the frosting. Was that an oversight or is it not needed? Thank you!
It’s not needed, you can use it as a thickening agent though if needed 🙂
The author changed the frosting recipe at some point. I had printed this recipe out several years ago and was making the cake from it today. When it came time to make the frosting, I couldn’t find the recipe (it was under some things) so I pulled up my bookmark of this. I started making the frosting with the phone recipe, and when it was ready, I noticed it was very thin compared to how it had been in the past. The new recipe omits the cornstarch and doubles the batch but it’s not noted anywhere on this page. I had to throw out the frosting as it was significantly different in consistency without the cornstarch, and had to visit the grocery store for more ingredients and start from scratch from the printed version.
To the site owner: please put a note when you make changes or corrections.
Well, I didn’t change the recipe, sorry – I would have noted had I done that.