Classic German Chocolate Cake

There are a few desserts that absolutely one of the Loon’s all-time favorites, and Classic German Chocolate Cake is with out doubt one of them.  This version is rich, moist and decadent.   Yes…it’s that good.  I love adding really dark coffee to any chocolate cake…it just deepens the flavor.  You are going to love this cake!

German Chocolate Cake

Classic German Chocolate Cake

This classic German Chocolate Cake has been a long time in the making. The Loon loves German Chocolate Cake (and so do I), and I've been tweaking this recipe for a number of years. I think this is pretty dang good. Be sure to cook the cakes so they aren't wet. Varies from oven to oven, but usually about 25 minutes should do the trick. Yum!
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Course: Dessert
Cuisine: Dessert
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8


  • 3 cups of sugar
  • 1 1/2 3 sticks of butter
  • 3 cups of evaporated milk
  • 12 eggs yolks slightly beaten
  • 3 cups of flaked sweetened coconut
  • 3 cups of chopped pecans
  • 3 teaspoons of good quality vanilla extract
  • 2 1/3 cups of all-purpose flour
  • 1 1 2/ cups of unsweetened cocoa powder
  • 1 1/2 teaspoons of salt
  • 1 tablespoon of baking soda
  • 1 tablespoon of baking powder
  • 3 cups of sugar
  • 5 large eggs
  • 1/12 cups of buttermilk shaken
  • 1 1/2 cups of strong brewed coffee
  • 12 tablespoons 1 1/2 sticks butter, melted


  • Combine the sugar, butter, evaporated milk, and egg yolks for the filling in a lareg saucepan.
  • Cook over medium heat, stirring, until thickened, about 15 minutes.
  • Cool for about 20 minutes, then fold in the coconut, pecans, and vanilla.
  • Add the icing to the fridge.
  • Pre-heat the oven to 350 F.
  • Butter and flour three 10-inch round cake pans.
  • Sift the flour, cocoa, salt, baking soda, baking powder, and sugar in a large bowl and whisk to combine.
  • In another bowl, whisk together the eggs, buttermilk, and coffee.
  • Stir the egg mixture into the dry ingredients.
  • Add the melted butter and stir to combine.
  • Divide the batter among the prepared pans.
  • Bake until to firm to the touch, and a toothpick inserted in comes out clean, about 35 minutes.
  • Remove the cakes and let cool in the pans for 10 minutes, then run a knife around the rim of the pans, then invert the cakes onto a rack, and cool completely.
  • Place the bottom cake on your serving dish.
  • Take the icing from the fridge, and then, using a plastic spatula, spread the icing on the bottom layer of the cake, then place the second cake layer on top.
  • Frost the top of the 2nd layer, then place the 3rd layer on top of it.
  • Then, cover the top and sides with the remaining icing.
  • To serve, I like to cut the cake with a long sharp knife, and the wipe it off with hot water, making the next slice that much easier to cut!
  • Enjoy!
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  • question: your recipe says “1-½ (3 sticks) of butter” what does the 1-½ refer to? It can’t be 1-½ pounds since that would be 6 sticks so I’m a bit confused.

    Can’t wait to make this – just need some guidance! thanks,

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