German Chocolate Cake
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German Chocolate Cake always brings back the best memories for me. It’s the kind of dessert that turns an ordinary day into something special, and I love making it for birthdays, holidays, or just because. What I adore about this cake is how rich and indulgent it is, thanks to layers of moist chocolate cake topped with a luscious, nutty German chocolate frosting and smooth chocolate buttercream. The whole thing comes together in about an hour, but let it cool for a few hours to let all those flavors meld perfectly. With the combination of freshly brewed coffee, cocoa powder, and sweetened coconut flakes, this cake has a depth of flavor that’s simply irresistible. It’s a bit of a project, but trust me—it’s worth every minute. Whether you’re celebrating a special occasion or just in the mood for a chocolatey treat, this cake is a guaranteed crowd-pleaser.
Why You’ll Love German Chocolate Cake
- Decadent Flavor: The rich chocolate cake paired with the creamy German chocolate frosting and smooth buttercream makes every bite heavenly.
- Perfect for Celebrations: Whether it’s a birthday or a special gathering, this cake is sure to impress and make the occasion memorable.
- Simple Ingredients, Big Impact: With just cocoa powder, fresh coffee, and coconut flakes, you get a cake that tastes like it took hours to make.
- Moist and Tender: The combination of Greek yogurt and brewed coffee keeps the cake incredibly moist and flavorful.
- Great for Sharing: This recipe yields enough to serve a crowd, making it ideal for family gatherings or potlucks.
Ingredients Needed To Make German Chocolate Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Gluten Free flour or all purpose flour
- Cocoa powder
- Sugar
- Baking powder
- Baking soda
- Unsweetened Greek yogurt
- Kosher salt
- Vegetable oil
- Espresso powder
- Freshly brewed coffee
- Eggs
- Vanilla extract
- Evaporated milk
- Brown sugar
- Unsalted butter
- Egg yolks
- Pecans
- Sweetened coconut flakes
- Butter
- Powdered sugar
- Oat milk
- Unsweetened cocoa
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make German Chocolate Cake
- Preheat your oven to 350°F. Grease two 8-inch round cake pans and set them aside.
- In a bowl, mix eggs and sugar on high for 2 minutes until light and frothy.
- Add Greek yogurt, vanilla, vegetable oil, and espresso powder to the bowl and mix well.
- Stir in the dry ingredients until just combined. Avoid over-mixing.
- Mix in the coffee until combined. Divide the batter between the prepared pans.
- Bake for 35-45 minutes, or until a toothpick comes out clean. Let cakes cool completely.
- For the German Chocolate Frosting: In a saucepan, cook egg yolks, sugar, evaporated milk, and butter over medium heat. Stir constantly for 8-10 minutes until it thickens and turns caramel in color. Remove from heat, stir in vanilla, pecans, and coconut. Cool before using.
- For the Chocolate Buttercream Frosting: Beat all ingredients in a bowl until smooth and creamy.
- Frost the cooled cakes: Spread half of the German Chocolate Frosting on top of the first cake. Place the second cake on top and spread the remaining German Chocolate Frosting on top. Frost the sides with Chocolate Buttercream.
- Slice, serve, and enjoy!
Commonly Asked Questions
How should I store leftover German Chocolate Cake?
Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. Make sure to cover the cake well to prevent it from drying out.
Can I freeze this cake?
Yes, you can freeze German Chocolate Cake. Wrap each layer tightly in plastic wrap and then in aluminum foil. Freeze for up to three months. Thaw the cake in the refrigerator overnight before serving.
How can I reheat the cake if it’s been in the fridge or freezer?
If the cake has been refrigerated, you can enjoy it cold or bring it to room temperature for a few hours before serving. For frozen cake, let it thaw in the refrigerator for several hours or overnight. If you prefer it warm, gently warm individual slices in the microwave for about 10-15 seconds.
Can I make the cake ahead of time?
Absolutely! This cake actually tastes better after it has had time to sit and let the flavors meld together. You can bake it a day or two ahead of your event and store it covered in the refrigerator until you’re ready to frost and serve.
What if I don’t have Greek yogurt?
If you don’t have Greek yogurt, you can substitute it with dairy-free sour cream or plain non-dairy yogurt. Both options will add moisture and help keep the cake tender.
Can I use regular cocoa powder instead of unsweetened cocoa?
Yes, regular cocoa powder will work, but it might be slightly sweeter. Adjust the sugar in the recipe if needed to balance the sweetness.
What’s the best way to frost the cake?
For a smooth finish, make sure both your cake and frosting are at room temperature. Use a crumb coat (a thin layer of frosting) to seal in crumbs before applying the final layer of frosting. This helps achieve a cleaner look and a more professional finish.
German Chocolate Cake
Equipment
- 2 8" round cake pans
- 1 saucepan
Ingredients
Chocolate Cake
- 2 cups Gluten Free 1.1 flour
- 1 cup cocoa powder
- 2 cups sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 5 oz Dairy Free unsweetened Greek yogurt
- 1 tsp kosher salt
- ½ cup vegetable oil
- 1 tsp espresso powder
- 1 cup freshly brewed coffee
- 2 eggs
- 2 tsp vanilla extract
German Chocolate Frosting
- 1 cup Dairy Free evaporated milk
- 1 cup brown sugar
- 1 tsp vanilla extract
- ½ cup Dairy Free unsalted butter
- 3 egg yolks
- 2 cups pecans, chopped
- 1 cup sweetened coconut flakes
Chocolate Buttercream Frosting
- 1 ½ cups Dairy Free butter, room temperature
- 5 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup oat milk
- 1 tsp espresso powder
- 1 cup unsweetend cocoa
Instructions
Chocolate Cake
- Preheat your oven to 350 degrees. Spray 2 8" round cake pans with nonstick baking spray and set aside.
- Add the eggs and sugar to a bowl and mix on high for 2 minutes until light and frothy.
- Mix in the yogurt, vanilla, oil, and espresso powder and mix to combine.
- Add in all of the dry ingredients and mix until just combined. Do not over mix.
- Add in the coffee and mix to just combine.
- Divide the batter between the two prepared cake pans.
- Bake for 35-45 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
German Chocolate Frosting
- Add the egg yolks, sugar, evaporated milk, and butter to a saucepan over medium heat.
- Continuously stir for 8-10 minutes. It will reduce slightly and become a caramel color.
- Once it is a caramel color add in the vanilla.
- Remove from the heat and allow to cool.
- Once cooled stir in the pecans and coconut.
Chocolate Buttercream
- Add all of the ingredients to a bowl and mix until smooth and creamy.
Gluten and Dairy Free German Chocolate Cake
- Spread half of the German Chocolate frosting on top of the first cake.
- Stack the secon cake on top.
- Spread the remaining German Chocolate Frosting on top of the second cake.
- Frost the sides wit the German Chocolate Buttercream.
- Slice and enjoy!
Video
Nutrition
This German Chocolate Cake always feels like a special treat, whether it’s for a birthday or just because. The rich layers and creamy frosting are a total crowd-pleaser, and I love how the flavors meld together over time. It’s one of those desserts that makes any occasion a little bit sweeter. Enjoy every bite!
At the top under “gluten free chocolate cake” it says pre heat to 350 and at the bottom in the print recipe is says pre heat to 250. I am assuming 350 is correct….sorry not good at this.
also it says “vanilla” under the german chocolate german extract or is there a different kind of vanilla for that.
350 is the correct temperature and it’s vanilla extract. I can’t wait for you to try it!
Hi there! My frosting did not thicken very much… after about 20 minutes of stirring. ? Any hints?
Rhonda
Hello, this will thicken once it is in the refrigerator:)
Just lactose intolerant….no problem with gluten.
Would it be same results if I used regular flour?
Hello! Yes, Regular Flour can be used and produce the same result 🙂
Can this same recipe be used to make cupcakes also? Are there any modifications or adjustments? We have some leftover buttercream!
We LOVED the cake! So good!!
Can regular dairy free yogurt be used.? I have not found Greek dairy free yogurt in my area. Would I need to use less yogurt if it is not Greek style.?
Thank you
This is delicious! I used the recipes for the icings, and a gf chocolate box mix for the cake, but let’s be honest that the icing is the most important part! It was a hit at bookclub. Thank you for the recipe!
Yay!! Love hearing this Kim
DE-LISH! Could not tell it was gluten free and dairy free. My mom’s favorite cake as a kid was German chocolate cake, but since not being able to have gluten or dairy, she hasn’t had this cake (probably going on 20 years). I found this, and though I was skeptical, I was SO pleasantly surprised. Thank you for this recipe, it made my mom’s day so sweet and special to have a German chocolate cake she could actually eat!
AWESOME!!!!