German Chocolate Cake Recipe (With How To Video)

Y’all ain’t nothing like my mama’s German Chocolate Cake recipe. It’s pretty famous in my fam, and I know it will be in yours too! It’s made with layers of decadent, moist chocolate cake and frosted with two frostings: a richest buttery coconut-pecan and an indulgent chocolate. Add a little drizzle of silky ganache and this German chocolate cake will legit knock your socks off. It’s that lit boos!

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German chocolate cake on a white plate on white background ready to serve

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Five star review

โ€œThis cake was amazing!! My family raved about it! It disappeared soooo quickly! Great recipe! Your recipes are always flawlessly tasty!!โ€

โ€”l.H.

Y’all this is legit my daddy’s favorite cake that my mama makes. He requests it each year around the holidays because he can’t get enough. It is seriously that good too! Each bite of this German chocolate cake is filled with so much flavor and moisture that you won’t even believe it! I gave it the smallest update by adding an outside layer of chocolate frosting to up the decadence even more. Get into it boos.

The Lowdown of The Best German Chocolate Cake

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: American

Primary Cooking Method: Baking

Dietary Info: Contains nuts and dairy. Can be made gluten-free with ingredient swaps.

Key Flavor: Rich chocolate paired with coconut and pecan frosting

Skill Level: Intermediate (Bring Your A Game)

The undefeated combo of tender chocolate cake with coconut pecan frosting and smooth chocolate frosting is beyond your wildest dessert dreams. When you serve up velvety cake and chunky frosting, those textures hit different.

I love me some chocolate and German chocolate cake is a unique yet delish way to celebrate that flavor. It’s rich and indulgent in the best way possible. It’s a straight up win for all of my fellow chocoholics.

Whether you add some candles to the top for a bday or make it for your boo thang for an anniversary, this cake steals the spotlight!

Ingredients You’ll Need to Make German Chocolate Cake Recipe

Several small white bowls with butter, sugar, chocolate, eggs and vanilla on white countertop

For the Cake Base:

  • Baking Chocolate: The soulful base gives our cake its rich cocoa vibes!
  • Boiling Water: It helps melt down that chocolate goodness.
  • Unsalted Butter: Butter gives our cake that richness and lush texture.
  • Granulated & Light Brown Sugar: This sweet duo adds depth and a caramel hint with the touch of molasses.
  • Eggs: Yolks give us richness while whites whip up lightness and structure.
  • Cake Flour: This is the fluffy secret to our cakeโ€™s perfect crumb.
  • Baking Soda & Salt: These give our cake a nice lift and enhance all the flavors balancing that sweetness.
  • Buttermilk: This gives a lilโ€™ tang and a whole lot of moisture!
  • Vanilla Extract: This adds a sweet aromatic touch.

For the Icing on the Cake:

  • Evaporated Milk & Brown Sugar: Creamy and sweet, this is a match made in icing heaven boos.
  • Egg Yolks: This stay giving all the richness. Richness alert!
  • Unsalted Butter: When we need to kick in that cream flavor, this is the key.
  • Salt & Vanilla Extract: Flavor amplifiers on deck!
  • Flaked Coconut & Chopped Pecans: This gives us texture and tropical vibes, all in one!

How To Make German Chocolate Cake

Chopped chocolate and boiling water in glass bowl.
1
Melt chopped chocolate in boiling water.
Chocolate sauce with a whisk in glass bowl on white countertop.
2
Whisk until smooth perfection. Let it chill a bit.
Butter and sugars in a mixer bowl on white countertop
3
Whip butter and sugars until theyโ€™re light and fluffy.
Eggs being added to a stand mixer with cake batter on white countertop.
4
Introduce egg yolks one at a time.
Melted chocolate in cake batter on white countertop.
5
Blend in the cooled chocolate.
Dry ingredients being added to glass bowl on white countertop.
6
Mix up the flour, baking soda, and salt.
Flour mixture added to chocolate cake batter in mixer on white countertop.
7
Take it slow and mix in the flour combo.
Buttermilk and vanilla added to chocolate cake batter on white countertop.
8
Follow up with buttermilk and vanilla.
Egg whites in chocolate batter on white countertop.
9
Fold in stiff egg whites to make the batter light.
German chocolate batter in cake pans.
10
Divide batter evenly into cake pans.
Baked German chocolate cake layers on white countertop.
11
Bake in 350ยฐF oven at 35-40 minutes or until a toothpick inserted into the center comes out clean.
Evaporated milk, butter, eggs, salt and vanilla in a pot melting
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.
Coconut and pecans added to German chocolate cake icing in a pot
13
Stir in coconut and pecans then cool for about 30 minutes but continue to stir occasionally.
Completed german icing in a black pot on white countertop
14
Stir until the frosting is very spreadable.
Butter, confectioner's sugar and chocolate in a stand mixer bowl on white countertop.
15
Mix butter, confectioner’s sugar and cocoa powder to make the outside frosting.
Chocolate frosting in a stand mixer bowl after being mixed until smooth.
16
Whip until silky and smooth.
Heavy cream and chocolate in a glass bowl on white countertop
17
Bring the heavy cream to a boil on the stovetop then pour it over the chocolate.
Smooth ganache in a glass bowl on a white countertop.
18
Mix until smooth and allow it to cool to room temperature to thicken before adding to the cake.
German chocolate cake icing being spread on cooled layer of cake on white countertop.
19
Place a layer rounded side down, on a cake plate. Use your spatula and spread 1/3 of the filling over the layer.
Coconut and pecan Icing added to a layer of chocolate cake on a white countertop
20
Add second layer, rounded side down; spread with 1/3 of the filling.
Finished german chocolate cake with icing on top.
21
Add third layer, rounded side up; spread with remaining filling.
Finished German cake on white plate.
22
Ice sides of cake with chocolate frosting and add drip of ganache if you desire and serve.

How to Serve German Chocolate Cake

Sliced prime rib on a wooden cutting board with rosemary nearby
Prime rib is as fancy as it comes when serving up a holiday feast.
Horseradish sauce in a white bowl with prime rib dipping into it
This horseradish sauce is super flavorful and the perfect side to dip your rib in.
Sweet Potato Stacks and Yukon Gold Potato Stacks on white plate with parsley garnish and white flowers background
Potato stacks look stunning and special just like this German chocolate cake.
overhead of a bowl full of roasted brussels sprouts and a spoon
Balsamic glazed brussels give you some greens before you dive into this cake for dessert.

Recipe Substitutions

  • Pecans: Walnuts or hazelnuts can be delicious alternatives, and they provide a fun twist on this classic cake.
  • German Chocolate: Use darker chocolate for a more bitter, richer flavor. Go milkier for a cake that is sweeter and a bit lighter.
  • Brown Sugar: If you don’t have any, make homemade brown sugar with granulated sugar and molasses.
  • Buttermilk: If youโ€™re out of buttermilk, no worries. Just add a tablespoon of lemon juice or white vinegar to a cup of whole milk and let it sit for about 10 minutes.
  • Cake Flour: Missing cake flour? Grab some all-purpose flour and cornstarch and make homemade cake flour in a pinch.

Recipe Variations and Additions

  • Toast it Up: Lightly toast the nuts to bring out their natural caramel notes. 
  • Go With White Chocolate: Iโ€™ve even seen people make this cake with white chocolate, and it is gorgeous!!
  • Splash in Some Flavor: Try butterscotch, coffee, maple or even orange extracts. Introducing a new flavor to your recipe will take it to the next level.
  • Gluten-Free: Swap out the flour with your fave 1:1 ratio gluten-free flour. The texture might change slightly but it will still be delish.
A slice of homemade German chocolate cake being lifted after being cut on white background

Expert Tips and Tricks

  • 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 donโ€™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 wonโ€™t whip as perfectly!  
  • Don’t Overcrowd: Bake two layers first so you donโ€™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. 
A slice of the best German chocolate cake recipe on a white plate being eaten with a fork

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.

Frequently Asked Questions

Can you make this German chocolate cake ahead of time?

Yep boos! You sure can. You can store the cake in the fridge for up to 3 days before serving it up.

What can I use if I can’t find German chocolate?

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.

How will I know when my cake layers are done?

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.

A slice of German cake on a white plate ready to serve

Favorite Chocolate Cake Recipes

A slice of the best German chocolate cake recipe on a white plate being eaten with a fork

German Chocolate Cake Recipe

This Classic German Chocolate Cake Recipe is made with layers of decadent, moist chocolate cake and frosted with rich buttery coconut-pecan frosting and indulgent chocolate buttercream.
4.73 from 43 votes
Prep Time 1 hour 5 minutes
Cook Time 50 minutes
Total Time 1 hour 55 minutes
Course: Dessert
Servings: 22 servings

Ingredients

For the Cake

  • 4 oz 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 350ยฐF. 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.ย  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.ย  Finally using a spatula, carefully fold previously separated stiff egg whites into batter.ย 
  • 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.ย  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.ย 

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

The chocolate frosting and ganache are totally optional.ย  The classic way to ice this cake is with just using the coconut nut frosting while leaving the outsides of the cake bare.

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

Calories: 700kcal | Carbohydrates: 81g | Protein: 7g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 135mg | Sodium: 261mg | Potassium: 270mg | Fiber: 4g | Sugar: 64g | Vitamin A: 985IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg
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Filed Under:  Cake, Christmas, Dessert and Baking, Father's Day, Holidays, New Year's, Oven

Comments

  1. This was a really good cake. The texture was velvety and the frosting delicious. I used milk chocolate for the cake and was disappointed in the lack of chocolate flavor (but not the cake). Next time I will use semisweet . The recipe card is missing two steps. It doesn’t specify when to whip the egg whites or when to add the chocolate mixture to the cake batter (it does show that in the video). If you’ve make cakes at all you can figure it out, but it would have been nice to whip the egg white first and set them to the side instead of scooping the batter into another bowl to use my mixer to whip the egg whites. Overall a fantastic cake!

  2. I made this cake and loved it. I omitted the optional chocolate frosting and made the optional chocolate ganache instead. I made the ganache as stated in the recipe. It was pretty thick. I wanted it to artistically drip down the sides, but it was too thick to do that. I think next time I will try using more than 1/2 cup of cream… or maybe just thin with whole milk? It was my first time making ganache, so I wasn’t sure what to do. I spread the ganache over the top of the cake like frosting and added the leftover coconut-pecan filling in the center. Anyway, it was beautiful and delicious, so I’m definitely not complaining! Thanks, Jocelyn! ๐Ÿ™‚

  3. The cake in the video didnโ€™t appear to have the pecan frosting on top, and it was made with white sugar not brown like the recipe states….Iโ€™m super excited to make this recipe but Iโ€™m hoping to have enough pecan frosting for the top also and wondering if I should use brown or white sugar? Thanks for sharing this beautiful cake!

  4. I baked this delicious cake for my church event and it was a major hot along with the sweet and salty cookies…

    I wish I could post a picture because I made it with the gnash as well. Not only did it look professionally made but taste like it came from a bakery…

    Thank you for the many easy recipes. You are the best!

  5. I can’t tell you how long I have been waiting for you to post a German Chocolate Cake!!!! YAY!!!
    It looks amazing and I can’t wait to make it. You are the absolute BEST! ๐Ÿ™‚

  6. What a fabulous looking cake. I’ve always thought that the Germans make the best cakes and it really is true!

    1. You may want to read what she wrote above — this cake is named after an American whose last name is German. It has nothing to do with Germany…

  7. This is one of my favorite cakes. I’ve never tried icing it with a chocolate frosting before as I just just used the pecan-coconut mixture but the frosting really put a whole new taste twist on the original. Your mom knows what she’s doing when it comes to this cake. And yours looks so beautiful with all those swirls of frosting. It’s a total yum dessert!

4.73 from 43 votes (23 ratings without comment)

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