German Chocolate Cake Recipe (With How To Video)

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. This cake is sure to impress for the holidays, a birthday or any celebration!  

This post may contain affiliate links. Read our disclosure policy.

Close up of German Chocolate Cake icing on cake with ganache dripping down

Want to Save This Recipe, Boo?

I'll email this recipe to you, so you can come back to it later!

The Heart and Soul of the Best German Chocolate Cake Recipe

It is finally time that I share my mamaโ€™s German Chocolate Cake recipe with you. She makes it only once a year for the holidays, and it is for a very special guy: my daddy. This is my daddyโ€™s absolute favorite cake, and he indulges in the entire cake from Christmas until New Yearโ€™s.

Cuisine Inspiration: American coincidentally
Primary Cooking Method: Baking
Dietary Info: Contains Nuts and Dairy
Key Flavor: Rich Chocolate paired with Coconut and Pecan Frosting
Skill Level: Intermediate

Sweet Highlights:

  • Decadent Delight: Dive into layers of moist chocolate cake, sandwiched with creamy coconut-pecan frosting.
  • History in Every Bite: German Chocolate Cake isn’t just a treat; it’s a trip down memory lane of traditional German baking.
  • Texture Heaven: With a combo of velvety cake and chunky frosting, it’s a delightful dance of textures in every bite.
  • Celebration Essential: Birthdays, anniversaries, or “just because” – this cake steals the spotlight!
  • Chocolate Loverโ€™s Dream: Rich and deep chocolate flavors intertwined with the classic topping makes it a chocoholic’s paradise.
Perfectly iced German Chocolate Cake recipe on white cake stand ready to serve with butter on plate

What Is German Chocolate Cake?

German Chocolate Cake is a layered chocolate cake that is both filled and topped with a coconut-pecan frosting. The filling and/or topping is usually a buttery custard made with egg yolks and evaporated milk. Depending on the bakerโ€™s preference, these cakes can also be frosted with an additional chocolate icing. 

This cake is decadent, nutty and somehow just a tad tropical because of the coconut. Each bite is rich yet perfectly balanced. In other words, you need to have some. A second slice wouldnโ€™t hurt either.

In 1852, Sam German invented a style of sweet baking chocolate for a chocolate company. The company named the chocolate after Sam, but it didnโ€™t become popular until 1957 when a Dallas, Texas, resident sent in her recipe for the now legendary cake to a local newspaper. 

The recipe became so famous that the sales of Germanโ€™s chocolate shot up through the roof! Newspapers across the country reprinted the recipe and soon the cake took on a life of its own.

Oh! I should probably also mention that Sam German was American. Sorry Germans, canโ€™t take credit for this one! 

German chocolate cake cut into with slices on surrounding plates

Ingredients

For the Cake Base:

  • Baking Chocolate: The soulful base that gives our cake its rich choco vibes!
  • Boiling Water: To melt down that chocolate goodness.
  • Unsalted Butter: The creamy agent that gives our cake its lush texture.
  • Granulated & Light Brown Sugar: A sweet duo that adds depth and a caramel hint.
  • Eggs: Divided and conquered! Yolks for richness, whites whipped for lightness.
  • Cake Flour: The fluffy secret to our cake’s perfect crumb.
  • Baking Soda & Salt: Our leavening agents keeping everything airy and balanced.
  • Buttermilk: A lil’ tang and a whole lot of moisture!
  • Vanilla Extract: For that sweet aromatic touch.

For the Icing on the Cake:

  • Evaporated Milk & Brown Sugar: Creamy and sweet – a match made in icing heaven.
  • Egg Yolks: Richness alert!
  • Unsalted Butter: For that buttery icing goodness.
  • Salt & Vanilla Extract: Flavor amplifiers!
  • Flaked Coconut & Chopped Pecans: Texture and tropical vibes, all in one!
 

How To Make German Chocolate Cake

Whipping Up the Cake:

  1. Fire up the oven to 350ยฐF. Jazz up three 8-inch pans with non-stick spray (and parchment if you’re feeling fancy).
  2. Melt that chopped chocolate in boiling water, whisking to perfection. Let it chill a bit.
  3. Get your stand mixer in the groove! Whip butter and sugars until they’re dreamy and fluffy.
  4. Introduce egg yolks, one diva at a time, and blend in that cooled chocolate vibe.
  5. Take it slow, mix in the flour combo, and follow up with buttermilk and vanilla essence.
  6. Bring back those sassy egg whites! Gently fold them in.
  7. Portion out that luscious batter into pans. Bake for a golden 35-40 minutes. Post-oven, let them cool off for a bit.

Icing โ€“ The Crown Jewel:

  1. Dive into a saucepan with milk, sugar, yolks, butter, and all that good stuff. Stir & cook until itโ€™s thick with an attitude.
  2. Throw in coconut and pecans. Let it cool a bit, but keep stirring now and then for that flawless spread.

Tips

You could have ten different slices of German Chocolate Cake made by ten different bakers and youโ€™ll find that each one has its own unique flair. This is a classic cake, but classic doesnโ€™t have to mean basic. 

Here are some crucial tips for making your cake as amazing as possible!

  • Bake two layers first so you donโ€™t overcrowd your oven. Place the other batter-filled pan in the refrigerator, then bake that final layer separately. You want to bake all of your layers on the same oven rack to ensure uniform baking. 
  • When separating your eggs, 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!  
  • Air is crucial for this cake! While this cake does have some leavening in it, the beating of your fat (butter) and sugar are a crucial step. Make sure you donโ€™t rush this as it adds air to your cake, providing additional lift. The mixed butter and sugar should be light and insanely fluffy. Beating the egg whites also adds air and creates a super fluffy cake.
A close up of slice of German Chocolate Cake recipe on white plate ready to eat

Swaps and Variations

Here are a few ways you can make the cake super special. I hope you like these ideas!!  

  • Not a Pecan Fan? Swap โ€˜em. 

Pecans are not the be all, end all. Walnuts or hazelnuts can be delicious alternatives, and they provide a fun twist on this classic cake. If you want to take it a step further, lightly toast your nuts to bring out their natural caramel notes. 

  • Choose Your Chocolate 

Customize the flavor of your cake by using chocolate that fits your preference. Use darker chocolate for a more bitter, richer flavor. Go milkier for a cake that is sweeter and a bit lighter. You could even combine two chocolates to find your own perfect balance. Go crazy! Iโ€™ve even seen people make this cake with white chocolate, and it is gorgeous!!

  • Add a Splash of Flavor

Extracts are your friend! Experiment with them and surprise your taste buds. Try butterscotch, coffee, maple or even orange extracts. Introducing a new flavor to your recipe will take it to the next level. 

Tips for perfecting the frosting

What makes this cake so special is the frosting, right? We have all had chocolate cake, but THIS is what truly makes this a German chocolate cake. 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. You want this to come together perfectly!!

Feel free to also adjust the amount of coconut and pecans you add to this frosting to your liking.  You can also make more if you want to frost the entire cake. If you love that coconut flavor and want more, this Coconut Pound Cake is a way to enjoy a ton more. The chocolate frosting offsets the coconut pecan frosting for aesthetics and a different texture and flavor.  

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
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Filed Under:  Cake, Christmas, Dessert and Baking, Father's Day, Holidays, New Year's, Oven

Comments

  1. I love all of your recipesโค๏ธThis is the first time Iโ€™ve made your German Chocolate Cake. Please revise your recipe. It doesnโ€™t say to add the cooled chocolate into the cake batter. It would need to be added to the batter before folding in the stiff egg whites

  2. I made this cake and it was delicious. I saw the comments regarding when to add in the chocolate and fortunately, I reviewed the video and noticed when she added in the chocolate. I received raved reviews on the cake. Great recipe.

    Jocelyn, do you have a great recipe for Italian Cream Cake?

  3. I have made this cake at least 4 times within this past year. Let me say that I was never a favorite of German Chocolate Cake until I made this one! It is light and fulfills my chocolate cravings. By the way, Grandbaby Cakes is my go to for the best deserts! I aspire to be just as great with my baked treats!

  4. This is the best german chocolate cake recipe I have ever used! The cake was light and fluffy, and the filling wasn’t too sweet and had just the right amount of coconut flavor to it. I made this cake for Father’s Day and everyone loved it.

4.73 from 43 votes (23 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating