Ina Garten German Chocolate Cake

Chocolate cake recipes are everywhere, but most of them blur together—too dense, too dry, or drowned in too-sweet frosting.

This one stood out. The first time I made it, I could barely get the layers frosted before someone took a slice. Ina’s version gives you a cake that’s light but rich, with a coconut-pecan frosting that actually tastes like something. And her move to cover the sides in chocolate buttercream? It makes every bite better.

Here’s how I made it work in my kitchen—and why it’s worth every bowl you dirty.

Why This Works So Well

There’s a quiet genius to how Ina layers flavor and texture here:

• Boiling water in the batter makes the cocoa bloom and the cake stay light.
• Two frostings might sound excessive—but the contrast between glossy chocolate buttercream and nutty coconut filling is what makes it unforgettable.
• And her coconut-pecan topping isn’t just sweet—it’s thick, gooey, and full of chew.

The result: a cake that holds together perfectly, slices cleanly, and still manages to feel indulgent.

Ingredients That Pulled Weight

For the chocolate cake:

• 2 cups sugar + 1¾ cups flour + ¾ cup cocoa powder – I sifted these together to avoid any lumps.
• 1½ tsp each baking powder and baking soda – Don’t skip either; they work together to keep it airy.
• 2 large eggs + 1 cup buttermilk + ½ cup oil + 2 tsp vanilla – The buttermilk makes it tender. The oil keeps it moist.
• 1 cup boiling water – Thins the batter and brings out the cocoa’s richness. It will look very loose—don’t worry.

Coconut frosting:

• ½ cup each light brown sugar, white sugar, and butter – Melted together until golden and thick.
• 3 egg yolks + ¾ cup evaporated milk – Creates that custardy base.
• 1 tbsp vanilla + 1 cup each chopped pecans and shredded coconut – Folded in off heat so they stay intact.

Chocolate buttercream:

• ½ cup butter + ⅔ cup cocoa – I bloom the cocoa in the melted butter before mixing in powdered sugar and milk.
• 3 cups powdered sugar + ⅓ cup evaporated milk + 1 tsp vanilla – Adjust milk to reach spreadable consistency.

Swaps That Actually Worked

• Sour cream instead of buttermilk – I tried this once when I was out. Thinned with a splash of milk, it worked beautifully.
• Toasted coconut – Adds a little crunch to the frosting. Just keep it subtle.
• Dark cocoa powder – I’ve done half-regular, half-Dutch-process for a deeper chocolate note.

What I’d Do Differently

What Went Wrong	Why It Happens	How to Fix It
Cake domed too much	Pans too full or oven too hot	Fill pans no more than ⅔ full and rotate halfway through baking
Coconut frosting too thin	Undercooked or added nuts too early	Let it thicken fully on the stove, then stir in nuts/coconut
Buttercream too stiff	Added too much powdered sugar too fast	Alternate sugar and milk slowly; beat well between additions

How to Make Ina Garten’s German Chocolate Cake

1. Preheat oven to 375°F. Grease and line two 9-inch round pans.
2. Make the cake batter:
   • Whisk dry ingredients (sugar, flour, cocoa, baking powder, baking soda, salt) in one bowl.
   • Whisk eggs, buttermilk, oil, and vanilla in another.
   • Combine wet and dry, then stir in boiling water. Batter will be very thin.
3. Bake 25–35 minutes or until a toothpick comes out clean. Cool 5 minutes in pans, then fully on wire racks.
4. Make the coconut frosting:
   • In a saucepan, combine sugars, butter, egg yolks, and evaporated milk. Stir constantly over medium heat until thick (about 10 minutes).
   • Remove from heat and stir in vanilla, pecans, and coconut. Let cool.
5. Make the chocolate buttercream:
   • Melt butter, stir in cocoa. Add powdered sugar and milk alternately, then vanilla. Beat until glossy and spreadable.
6. Assemble:
   • Place first cake layer on plate. Spread with thin layer of chocolate buttercream and half the coconut mixture.
   • Top with second layer. Cover sides with chocolate buttercream. Spread remaining coconut frosting on top.
7. Chill briefly if needed to help the frosting set.

Notes From My Kitchen

• I always make the coconut frosting first. It thickens as it cools and is easier to work with that way.
• Let the cakes cool completely before assembling—warm cake + frosting = sliding layers.
• A serrated knife makes cleaner cuts, especially through the sticky coconut topping.

Leftover Notes

• Fridge: Keeps 5 days, covered. Bring to room temp before serving—chilled cake feels dry.
• Freezer: Freeze slices individually in plastic wrap + foil. Thaw in fridge overnight, then let sit 30 minutes before eating.
• Don’t freeze the coconut frosting separately. It doesn’t defrost well on its own.

Quick Questions, Real Answers

Q: Can I use cake strips for even layers?
A: Yes, and I often do. They help the cake bake flat and evenly without cracking.

Q: What if I only have sweetened coconut?
A: That’s what the recipe calls for. Unsweetened coconut doesn’t give the same chewy texture.

Q: Can I make this as a sheet cake?
A: Absolutely. Use a 9×13 pan and bake about 40–45 minutes. Top with coconut frosting only.

Q: Can I skip the chocolate buttercream?
A: You can, but I wouldn’t. It balances the sweetness of the coconut filling and makes the cake feel more finished.

Try More Recipes:

• Barefoot Contessa Coconut Cream Pie
• Ina Garten Yellow Cake
• Ina Garten Mandel Bread