German Chocolate Cake Recipe is a rich, moist chocolate cake layered with creamy coconut-pecan frosting. Despite its name, this beloved dessert isn’t German—it originated in the United States! The name comes from Baker’s German’s Sweet Chocolate, a dark baking chocolate developed by Samuel German in 1852 for the Baker’s Chocolate Company.
This German Chocolate Cake recipe became famous in 1957 when a Dallas newspaper published a cake recipe using Baker’s German’s Sweet Chocolate. Since then, it has become a staple at birthdays, holidays, and special occasions.
The cake itself is lighter than a traditional chocolate cake, with a deep but subtle chocolate flavor. However, what truly makes it unique is the coconut-pecan frosting, which is made by cooking egg yolks, sugar, butter, coconut, and pecans together until thick and creamy.
Whether you’re baking it for a celebration or just to satisfy your sweet tooth, this homemade German Chocolate Cake recipe will guide you through every step to achieve a perfect, delicious result!
Ingredients for German Chocolate Cake
Before you begin, gather all the necessary ingredients. Using fresh, high-quality ingredients will ensure your cake turns out moist and flavorful.
Cake Ingredients
These ingredients will make a three-layer 9-inch cake.
Dry Ingredients
- 2 cups (240g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups (400g) granulated sugar
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 4 large eggs
- 1 cup (240ml) buttermilk
- 1 cup (240ml) boiling water
- 4 ounces (113g) Baker’s German’s Sweet Chocolate, melted
- 2 teaspoons vanilla extract
Step-by-Step Cake Preparation
Preparing the Oven and Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease three 9-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment paper for easy removal.
Mixing the Dry Ingredients
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Sifting helps remove lumps and aerates the flour, making the cake light.
Preparing the Wet Ingredients
- Melt the Baker’s German’s Sweet Chocolate in a heatproof bowl over simmering water or microwave in 15-second intervals. Stir until smooth, then let it cool slightly.
- In a separate bowl, whisk together the buttermilk and vanilla extract.
- In another large bowl, beat the butter on medium speed until creamy (about 2 minutes). Add the eggs one at a time, beating well after each addition.
Combining Wet and Dry Ingredients
- Gradually mix the dry ingredients into the butter-egg mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients.
- Slowly pour in the melted chocolate, stirring gently.
- Lastly, add boiling water and mix just until combined. The batter will be thin, but that’s normal!
Baking the Cake Layers
- Evenly divide the batter into the three prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
How to Make Coconut-Pecan Frosting for German Chocolate Cake
The coconut-pecan frosting is the signature component of a German Chocolate Cake Recipe. It’s a rich, buttery, and slightly caramelized frosting made with egg yolks, sugar, butter, evaporated milk, shredded coconut, and chopped pecans.
Unlike traditional buttercream, this frosting is cooked on the stovetop, resulting in a thick and gooey texture that pairs perfectly with the soft chocolate cake.
Ingredients for the Coconut-Pecan Frosting
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar (for extra caramel flavor)
- 1 cup (226g) unsalted butter
- 1 cup (240ml) evaporated milk
- 4 large egg yolks (room temperature)
- 1 teaspoon vanilla extract
- 2 ½ cups (200g) sweetened shredded coconut
- 1 ½ cups (180g) chopped pecans
- ¼ teaspoon salt
Step-by-Step Frosting Preparation
Heating the Ingredients
- In a medium saucepan, whisk together the evaporated milk, granulated sugar, brown sugar, egg yolks, and butter over medium heat.
- Stir constantly with a wooden spoon or whisk to prevent scorching.
Cooking the Frosting
- Bring the mixture to a gentle simmer and cook for 10–12 minutes, stirring continuously.
- The frosting should thicken to a custard-like consistency and coat the back of a spoon.
Adding Flavor and Texture
- Remove from heat and stir in the vanilla extract, shredded coconut, pecans, and salt.
- Mix well until everything is evenly combined.
Cooling the Frosting
- Allow the frosting to cool completely at room temperature. It will continue to thicken as it cools.
Tip: If the frosting seems too runny, refrigerate it for 10–15 minutes before spreading.
Assembling the German Chocolate Cake
Now that the cake layers and coconut-pecan frosting are ready, it’s time to put everything together! Proper assembly ensures that the cake holds up well and looks stunning when served.
Preparing the Cake Layers
- Level the Cake Layers (Optional):
- If the cake layers have domed tops, use a serrated knife to gently trim them for a flat surface. This helps create even layers.
- Chill the Cake Layers (Recommended):
- Place the cake layers in the fridge for 30 minutes to firm up. This prevents them from crumbling while frosting.
Assembling Your Homemade German Chocolate Cake
- Place the First Layer:
- Put one cake layer on a serving plate or cake stand.
- Spread the Frosting:
- Scoop about ⅓ of the coconut-pecan frosting onto the cake layer.
- Use an offset spatula to spread it evenly, reaching the edges.
- Repeat with the Second Layer:
- Place the second cake layer on top and add another ⅓ of the frosting, spreading it evenly.
- Top with the Final Layer:
- Place the last cake layer on top and spread the remaining ⅓ of the frosting over the top.
Decorating the Cake (Optional)
- Leave the Sides Naked (Traditional Style):
- German Chocolate Cake is usually not frosted on the sides, allowing the layers and filling to show.
- Add Chocolate Ganache for a Fancy Touch:
- Drizzle melted dark chocolate ganache over the edges for a glossy finish.
- To make ganache: Heat ½ cup (120ml) heavy cream, pour over 4 ounces (113g) chopped dark chocolate, and stir until smooth.
- Garnish with Extra Pecans & Coconut:
- Sprinkle chopped pecans and shredded coconut on top for extra texture.
Let the Cake Set
- Refrigerate the cake for at least 1 hour before slicing to let the frosting firm up.
- This makes slicing easier and enhances the flavors.
How to Serve and Store German Chocolate Cake Properly
Now that your German Chocolate Cake is assembled, let’s talk about how to serve and store it properly to maintain its flavor and texture.
How to Serve German Chocolate Cake
- Bring to Room Temperature
- If the cake has been refrigerated, let it sit at room temperature for 30 minutes before serving. This allows the frosting to soften slightly, making it easier to slice.
- Use a Sharp Knife for Clean Slices
- Wipe the knife with a warm, damp cloth between cuts to keep the slices neat.
- Pair with the Right Beverage
- This rich cake pairs beautifully with coffee, milk, or even a glass of red wine for an indulgent experience.
- Optional Garnishes for Presentation
- Top slices with a dollop of whipped cream or a drizzle of chocolate sauce for an extra treat.
How to Store German Chocolate Cake
Short-Term Storage (1–2 Days):
- Keep the cake covered at room temperature in an airtight container for up to 2 days.
- Since the frosting contains eggs, if your kitchen is warm, it’s best to refrigerate it.
Refrigerating the Cake (Up to 5 Days):
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- Before serving, let it sit at room temperature for 30 minutes for the best texture.
Freezing the Cake (Up to 3 Months):
- Wrap individual slices or whole cake layers tightly in plastic wrap, then in aluminum foil.
- Place in a freezer-safe bag and freeze for up to 3 months.
- To thaw, transfer to the refrigerator overnight, then let it sit at room temperature before serving.
Reviving Leftover Cake
- If the cake feels dry after refrigeration, microwave slices for 10–15 seconds to bring back moisture and soften the frosting.
Common Variations and Ingredient Substitutions
While the traditional German Chocolate Cake Recipe is a classic, there are several ways to modify the recipe to suit different dietary preferences and tastes. Whether you’re looking for a gluten-free German Chocolate Cake Recipe, a dairy-free alternative, or a vegan version, or just want to experiment with new flavors, here are some delicious variations. These adjustments ensure that everyone can enjoy a homemade German Chocolate Cake Recipe, no matter their dietary needs!
1. Gluten-Free German Chocolate Cake
For those with gluten intolerance, substitute the all-purpose flour with:
- 2 cups (240g) gluten-free 1:1 baking flour (such as Bob’s Red Mill or King Arthur).
- Ensure your baking soda, baking powder, and chocolate are certified gluten-free.
2. Vegan German Chocolate Cake
To make this cake completely dairy-free and egg-free, use the following substitutions:
Cake Batter Substitutes:
- Butter → Coconut oil or vegan butter
- Eggs → Flax eggs (Mix 1 tbsp ground flaxseed with 3 tbsp water per egg)
- Buttermilk → Almond milk + 1 tbsp vinegar
Frosting Substitutes:
- Egg yolks → Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
- Evaporated milk → Full-fat coconut milk
- Butter → Vegan butter
3. German Chocolate Cupcakes
- Use the same batter but bake in cupcake liners for 18–20 minutes.
- Pipe or spread the coconut-pecan frosting on top of each cupcake.
4. Extra Chocolate Lovers’ Version
If you want a richer, more chocolate-forward cake, try these upgrades:
- Add ½ cup (90g) mini chocolate chips to the batter.
- Drizzle melted dark chocolate over the coconut-pecan frosting.
- Make a chocolate buttercream frosting for the sides of the cake.
5. Nut-Free German Chocolate Cake
If you have a nut allergy, simply:
- Omit the pecans from the frosting.
- Replace them with toasted sunflower seeds or crushed graham crackers for crunch.
To enhance your readers’ experience and encourage them to explore more delicious recipes:
- Mention how this German Chocolate Cake pairs well with a Strawberry Cake for a delightful dessert table.
- If your readers love chocolate desserts, they might also enjoy Easy No-Bake Peanut Butter Balls, a simple yet satisfying treat.
- Suggest serving this cake alongside a warm beverage or after a hearty meal like Taco Pasta for a comforting combination.
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Frequently Asked Questions
1. What makes German Chocolate Cake different?
German Chocolate Cake stands out from other chocolate cakes due to its signature coconut-pecan frosting. Unlike traditional chocolate cakes that use buttercream or ganache, this cake features a rich, caramelized coconut-pecan filling made with egg yolks, butter, evaporated milk, and sugar. Additionally, the cake itself is lighter and less intensely chocolatey compared to classic chocolate cakes like Devil’s Food Cake.
2. What are the ingredients for a German Chocolate Cake?
A classic German Chocolate Cake consists of the following ingredients:
For the Cake:
- All-purpose flour – Provides structure.
- Baker’s German’s Sweet Chocolate – The key ingredient for the cake’s mild chocolate flavor.
- Unsweetened cocoa powder – Adds additional chocolate depth.
- Butter & eggs – Give richness and moisture.
- Buttermilk – Ensures a tender crumb.
- Baking soda & baking powder – Help the cake rise.
- Granulated sugar – For sweetness.
- Boiling water – Enhances chocolate flavor and keeps the batter thin.
- Vanilla extract – For added depth of flavor.
For the Coconut-Pecan Frosting:
- Evaporated milk – Creates a rich base.
- Egg yolks – Help thicken the frosting.
- Brown sugar & granulated sugar – Provide sweetness and caramelization.
- Butter – Adds smoothness.
- Sweetened shredded coconut & chopped pecans – The signature ingredients that give the frosting its texture.
3. What is the misconception of German Chocolate Cake?
A common misconception is that German Chocolate Cake comes from Germany. In reality, it’s an American dessert named after Samuel German, who created the Baker’s German’s Sweet Chocolate in 1852 for the Baker’s Chocolate Company. The cake gained popularity in 1957 when a Texas newspaper published a recipe using his chocolate, mistakenly calling it “German Chocolate Cake” instead of “German’s Chocolate Cake.” The name stuck, leading to confusion about its origin.
4. What is the secret to a super moist cake?
To achieve a super moist German Chocolate Cake, follow these key tips:
- Use buttermilk – The acidity in buttermilk breaks down gluten, making the cake soft and tender.
- Add boiling water to the batter – This enhances the chocolate flavor and ensures a smooth texture.
- Don’t overmix the batter – Overmixing develops too much gluten, making the cake dense. Mix until just combined.
- Bake at the right temperature – Too high of a temperature can dry out the cake. Stick to 350°F (175°C) and check with a toothpick.
- Use room-temperature ingredients – This allows for even mixing and better texture.
- Brush layers with simple syrup (optional) – For extra moisture, lightly brush each cake layer with a mixture of sugar and water before frosting.
Conclusion
German Chocolate Cake is a timeless, indulgent dessert that combines light chocolate cake with rich coconut-pecan frosting for a one-of-a-kind flavor and texture. Despite its name, this cake is an American classic, beloved for its creamy, nutty filling and slightly sweet chocolate layers.
Final Tips for the Perfect German Chocolate Cake
Use High-Quality Chocolate: Since Baker’s German’s Sweet Chocolate is a key ingredient, using a good-quality brand ensures authentic flavor.
Don’t Skip the Buttermilk: Buttermilk adds moisture and tenderness—if you don’t have it, make your own by mixing 1 cup milk with 1 tablespoon vinegar or lemon juice and letting it sit for 5 minutes.
Let the Frosting Cool Completely: The coconut-pecan frosting thickens as it cools, so allow it to reach room temperature before assembling the cake.
Refrigerate for Best Results: While the cake can be stored at room temperature for 1–2 days, refrigerating it for an hour before slicing makes cutting and serving easier.
Customize to Your Taste: Try chocolate ganache, extra nuts, or a nut-free version to suit your preferences!
The Joy of Baking German Chocolate Cake
Baking a homemade German Chocolate Cake is a rewarding experience, whether for a special occasion or just to treat yourself. With its perfect balance of chocolate, caramel, coconut, and pecans, this cake is sure to impress friends, family, and guests!
German Chocolate Cake Recipe: A Classic & Decadent Dessert
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups & spoons
- Sifter
- Saucepan (for frosting)
- Spatula
- Wire cooling rack
Ingredients
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup hot water or brewed coffee enhances the chocolate flavor
- For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 3 egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans toasted
- For the Chocolate Ganache Optional for Decoration:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla; beat on medium speed until smooth.
- Slowly mix in hot water or coffee until combined (batter will be thin).
- Divide batter evenly into prepared cake pans.
- Step 2: Bake & Cool
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Step 3: Make the Coconut-Pecan Frosting
- In a saucepan, combine evaporated milk, brown sugar, granulated sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly for 10–12 minutes until thickened.
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.
- Step 4: Assemble the Cake
- Place one cake layer on a serving plate and spread half the coconut-pecan frosting on top.
- Add the second cake layer and spread the remaining frosting over the top.
- Step 5: Optional Chocolate Ganache
- Heat heavy cream in a saucepan until simmering, then pour over chocolate chips. Let sit for 5 minutes, then stir until smooth.
- Drizzle over the cake for an extra chocolatey finish!
- Step 6: Serve & Enjoy
- Slice and serve at room temperature.
Notes
Make-Ahead Tip: Cake layers can be made a day ahead and wrapped in plastic wrap.
Storage: Store at room temperature for 1 day or refrigerate for up to 5 days.
Freeze Cake Layers: Wrap tightly in plastic and freeze for up to 3 months.