Y’all ain’t nothing like my mama’s German Chocolate Cake recipe. It’s made with layers of moist chocolate cake and frosted with two frostings: a buttery coconut-pecan and an classic chocolate. Add a little drizzle of silky ganache and this German chocolate cake will legit knock your socks off. It’s my daddy’s fave cake because it’s that lit boos!
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German Chocolate Cake Recipe Ingredients
For the Cake Base:
- Baking Chocolate: Use darker chocolate for a more bitter, richer flavor. Go milkier for a cake that is sweeter and a bit lighter.
- Boiling Water: Use coffee for more intense chocolate flavor.
- Unsalted Butter: Swap in salted and just leave out the salt.
- Granulated & Light Brown Sugar: If you don’t have any brown sugar, make homemade brown sugar with granulated sugar and molasses.
- Eggs: Room temp is best.
- Cake Flour: Grab some all-purpose flour and cornstarch and make homemade cake flour in a pinch. Swap out the flour with your fave 1:1 ratio gluten-free flour. The texture might change slightly but it will still be delish.
- Baking Soda & Salt: I use kosher salt. Also check your expiration for your baking soda.
- Buttermilk: If you’re out of buttermilk, just add a tablespoon of lemon juice or white vinegar to a cup of whole milk and let it sit for about 10 minutes.
- Vanilla Extract: Go with the real deal, not artificial.
For the Icing on the Cake:
- Evaporated Milk & Brown Sugar: These help build the icing.
- Egg Yolks: We keep it super rich by only using yolks here.
- Unsalted Butter: Salted can be used. Leave out the salt.
- Salt & Vanilla Extract: Flavor amplifiers on deck!
- Flaked Coconut & Chopped Pecans: Use sweetened coconut flakes. Walnuts or hazelnuts can be delish alternatives.
How To Make German Chocolate Cake
Make the Cake Batter
Step 1: Melt chopped chocolate in boiling water.
Step 2: Whisk until smooth perfection. Let it chill a bit.
Step 3: Whip butter and sugars until they’re light and fluffy.
Step 4: Introduce egg yolks one at a time.
Step 5: Blend in the cooled chocolate.
Step 6: Mix up the flour, baking soda, and salt.
Step 7: Take it slow and mix in the flour combo.
Step 8: Follow up with buttermilk and vanilla.
Step 9: Fold in stiff egg whites to make the batter light.
Step 10: Divide batter evenly into cake pans.
Step 11: Bake in 350°F oven at 35-40 minutes or until a toothpick inserted into the center comes out clean.
Make the German Cake Icing
Step 12: In a large saucepan, whisk together evaporated milk, sugar, yolks, butter, salt and vanilla until combined. Begin cooking over medium heat for about 14-17 minutes, stirring frequently, until thick and bubbly.
Step 13: Stir in coconut and pecans then cool for about 30 minutes but continue to stir occasionally.
Step 14: Stir until the frosting is very spreadable.
Make the Chocolate Frosting
Step 15: Mix butter, confectioner’s sugar and cocoa powder to make the outside frosting.
Step 16: Whip until silky and smooth.
Make Ganache
Step 17: Bring the heavy cream to a boil on the stovetop then pour it over the chocolate.
Step 18: Mix until smooth and allow it to cool to room temperature to thicken before adding to the cake.
Assemble the Cake
Step 19: Place a layer rounded side down, on a cake plate. Use your spatula and spread 1/3 of the filling over the layer.
Step 20: Add second layer, rounded side down; spread with 1/3 of the filling.
Step 21: Add third layer, rounded side up; spread with remaining filling.
Step 22: Ice sides of cake with chocolate frosting and add drip of ganache if you desire and serve.
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German Chocolate Cake Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Cake
- 4 oz sweetened baking chocolate chopped
- 1/2 cup boiling water
- 1 cup unsalted Butter room temperature
- 1 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs separated (egg yolks in one bowl and egg whites beaten until stiff peaks in another bowl)
- 2 1/2 cups cake flour sifted
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk room temperature
- 1 tbsp vanilla extract
For the Icing
- 1 cup evaporated milk
- 1 cup brown sugar packed
- 3 egg yolks
- 1/2 cup unsalted Butter
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/3 cup flaked coconut
- 1 cup chopped pecans
OPTIONAL: For the Chocolate Frosting
- 1 1/2 cups unsalted Butter
- 6 cups confectioner's sugar
- 3/4 cup cocoa powder
- 1 tbsp vanilla extract
- 1/4 cup milk
OPTIONAL: For the Ganache
- 1/2 cup heavy whipping cream
- 1/2 cup bittersweet chocolate
Instructions
For the Cake
- Begin by heating the oven to 350°F. Spray the bottoms and sides of three 8-inch with non stick baking spray. Line with parchment paper if preferred.
- In a bowl, add chopped chocolate to boiling water and whisk until smooth then set aside to cool.
- To the bowl of your stand mixer, add butter and both sugars and beat on medium high speed until light and fluffy.
- Next add egg yolks, one at a time, then add in cooled chocolate and mix until incorporated.
- Slow down your mixer to low speed. Whisk together flour, baking soda and salt then add to bowl in increments until smooth.
- Next add buttermilk and vanilla extract and mix until smooth. Finally using a spatula, carefully fold previously separated stiff egg whites into batter.
- Divide batter evenly into cake pans and bake 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool layers in pans for 10 minutes then remove and allow layers to cool to room temperature.
For the Icing
- In a large saucepan, whisk together evaporated milk, sugar, yolks, butter, salt and vanilla until combined. Begin cooking over medium heat for about 14-17 minutes, stirring frequently, until thick and bubbly.
- Stir in coconut and pecans then cool for about 30 minutes but continue to stir occasionally until mixture is very spreadable.
For the Chocolate Frosting
- Find the full instructions for the frosting HERE
For the Ganache
- Bring the heavy cream to a boil on the stovetop then pour it over the chocolate. Mix until smooth and allow it to cool to room temperature to thicken before adding to the cake.
To Assemble
- Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling. Optional: Ice sides of cake with chocolate frosting and add drip of ganache if you desire and serve.
Video
Notes
How to Store
This cake can stay at room temp for about a day. Just make sure it’s kept in an airtight container and covered tight. If you need to store it longer, the fridge is the way to go.How long will leftovers last in the fridge?
This cake will last in the fridge for up to 5 days. Just make sure you keep it covered. Bring it back to room temp before you serve it up.Can I freeze it?
Absolutely boos! Make sure you wrap slices tightly in plastic wrap then in foil before you add to the freezer. It should last about 3 months. When you want to indulge, just bring it back to room temp before serving it up.Nutrition
Recipe Tips
- No Scrambled Eggs: When making the custard, make sure you watch it carefully. You will want to stir and be patient because you have added eggs and you don’t want them to scramble.
- Do You Boos!: Feel free to also adjust the amount of coconut and pecans you add to this frosting to your liking.
- Separate Properly: Make sure you do a thorough job of separating yolks from whites. If you get yolk in your whites, they won’t whip as perfectly!
- Don’t Overcrowd: Bake two layers first so you don’t overcrowd your oven, then bake that final layer separately. You want to bake all of your layers on the same oven rack to ensure uniform baking.
Recipe Help
Yep boos! You sure can. You can store the cake in the fridge for up to 3 days before serving it up.
You can swap in another mild sweet baking chocolate like semi-sweet chocolate. You might just need to add a smidge more sugar to mimic the sweetness.
Use the good ole toothpick trick! Insert it into the center of the cake, and if it comes out mostly clean, its all good boos.
Serving Suggestions
- Garnish with Extra Pecans: Jazz the cake up by adding some candied pecans on top.
- Add a Dollop: Add some fresh whipped cream to each slice.
- Comfort Food Dinner: Serve up this classic pot roast, honey glazed carrots and a side of Velveeta mac and cheese but make sure to leave room for this dessert.
- Elegant Dinner Party: Make these delish braised short ribs, garlic mashed potatoes, potato rolls and white cheddar macaroni and cheese.
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I just made this recipe as cupcakes instead of three layers. It made 36ish cupcakes and there was just the right amount of frosting for all. I made everything exactly as said save subbing semisweet chocolate chips for the baking chocolate. Wow, just wow. There is so, so much flavor in every component and it’s not too sweet. Gorgeously tender and fragrant cake, smooth frosting, deliciously nutty coconut smoosh, amazing. Don’t nobody be intimidated by the ingredients and steps. It’s 100000% worth getting those extra bowls dirty.
Awe, thanks, Caron, for such kind words! I love that you got in there and made cupcakes too!
Unsweetened or sweetened baking chocolate???
Sweetened
How does This recipe work in a 9×13 pan? Same am of batter? How long to bake? This is a fan recipe!
Hi Valerie, great question, I have not made this in a 9×13, you might have leftover batter and I am not 100% on the cooking time it would be something you had to play around with. Sorry I am not more help!
In the video they use regular sugar for the icing but the recipe says brown sugar which one do I use??
I actually make it both ways but I recently changed to using brown sugar for more intense flavor.
Can I double the recipe to make a taller cake?
I followed the recipe and the layers came out really thin and the edges are a little crispy….
You sure can! What size cake pan did you use?
This cake was amazing!! My family raved about it! It disappeared soooo quickly! Great recipe! Your recipes are always flawlessly tasty!!
I made this cake for a Christmas party. It was delicious. So fluffy and moist. I will surely make it again.
I need to make this in sheet pan form how long should I cook a 9 x 12 pan of this batter?
The moist most delicious cake ever. I made this cake for my aunt she requested a German Chocolate cake for her birthday. I’ve tried 3 cake recipes thus far and each one has been scrumptious. You work is great. Thank you for sharing ❤️
Should we experiment with the extracts. In the cake, icing, or both?