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German Chocolate Cake Recipe


1 hour
10 servings

Try this German Chocolate Cake Recipe made with the perfection of HERSHEY'S Cocoa and delicious Coconut Pecan Frosting. Try our Chocolate Cake recipe now!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
30 minutes


  • 1/4 cup
    HERSHEY'S Cocoa (50 mL)
  • 1/2 cup
    boiling water (125 mL)
  • 1 cup
    butter or margarine, softened plus 3 tbsp (295 mL)
  • 2 1/4 cups
    granulated sugar (550 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 4
  • 2 cups
    all-purpose flour (500 mL)
  • 1 tsp
    baking soda (5 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1 cup
    buttermilk or soured milk (250 mL)
  • Coconut Pecan Frosting:
  • 1 can
    sweetened condensed milk (not evaporated milk) (398 mL)
  • 3
    egg yolks, lightly beaten
  • 1/2 cup
    butter or margarine (125 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 1 1/3 cups
    sweetened flaked coconut (325 mL)
  • 1 cup
    chopped pecans (250 mL)
  • pecan halves (optional)


Equipment Needed 
oven and stovetop Oven & Stovetop
round baking pans (3) 9-inch (232 cm) Round Baking Pans
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
saucepan Saucepan

Preheat oven to 350°F (180°C). Grease and flour three 9-inch (1.5 L) round cake pans.


Stir cocoa with water in a small bowl until smooth; set aside. Beat butter with sugar and vanilla in a large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir flour with baking soda and salt; add to butter mixture alternately with reserved chocolate mixture and buttermilk, beating just enough to blend. Divide batter evenly between prepared pans.


Bake for 25 to 30 minutes or until top springs back when touched lightly. Place on wire racks; cool in pans for 5 minutes. Turn cakes out and cool completely.


Coconut Pecan Frosting: Stir condensed milk with eggs yolks and butter in a medium saucepan set over low heat. Cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and chopped pecans. Cool to room temperature.


Spread frosting between layers and over top. Garnish with pecan halves as desired (if using).