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
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!
Gpa with some of his great-grandkids Christmas 2014.
Amazing moist cake.
Great tasting. I did only use , almost
3/4 of boiling water.
love the frosting also! great taste.
This is the BEST German Chocolate cake!
I have been using this recipe for my boyfriend’s birthday for about 5-6 years now. We love it and although it takes some time to make, it is so worth it! Glad your gpa got this special treat as well 🙂 Thank you for sharing!
I’ve been making this recipe for 10 years. Hit every birthday
Thank you Vanessa, comments like this make my day.
Can I use buttermilk instead of milk in this recipe?
Yes, delicious idea.
This recipe is very light/ spongy. I feel that the same texture could have been achieved using a box chocolate cake. Taste fine, good even, but definitely not like a homemade or professional cake. again the recipe was good just not what I was looking for personally.
Great
Wonderful!!!!!