German Chocolate Cake
This post may contain affiliate links. Read my full disclosure policy.
A favorite since the 1950s, German chocolate cake is a decadent combination of rich chocolate layers and coconut-pecan frosting—a classic that never goes out of style!
German chocolate cake is a decadent chocolate layer cake with a rich coconut-pecan frosting. It gets its name from Sam German, who created a sweet baking chocolate called “German’s chocolate” for Baker’s chocolate company in 1852. The recipe for the cake became popular in the 1950s after a Texas homemaker shared her recipe in a Dallas newspaper. It was such a hit that it was reprinted in newspapers across the country, resulting in a 73% increase in German’s Chocolate sales in one year! Nowadays, the cake is simply called “German chocolate cake.”
Typically, the sides of a German chocolate cake are left bare or coated with chocolate ganache. For an attractive and easy-to-achieve finish, I suggest leaving the sides uncovered and drizzling a glossy chocolate ganache over the top of the cake. This creates a pretty drip effect without the extra effort of covering the sides.
Table of Contents
“Hands down, the best cake I have ever had…It is everything German chocolate cake should be! We served ten people for Christmas Day dessert and then had it the next day for breakfast!”
What You’ll Need To Make German Chocolate Cake
- Semisweet Chocolate: Provides a rich, deep chocolate flavor foundational to the cake.
- Eggs (Whites and Yolks Separated): The yolks add richness and color to the batter, while the beaten whites are folded in to give the cake its light, airy texture.
- All-Purpose Flour: Forms the structure of the cake. Use the spoon and level method to measure accurately.
- Unsweetened Natural Cocoa Powder: Deepens the chocolate flavor. Sifting removes any lumps for a smoother batter.
- Baking Soda: Acts as a leavening agent, helping the cake rise and become fluffy.
- Salt: Balances and enhances the flavors of the cake.
- Butter: Adds moisture and creaminess to the cake. Using unsalted butter allows control over the cake’s saltiness.
- Granulated Sugar: Sweetens the cake and contributes to its tender crumb.
- Vanilla Extract: Adds depth and enhances the overall flavor of the cake.
- Buttermilk: Adds moisture and a slight tanginess, which balances the sweetness and complements the chocolate flavor.
- Frosting Ingredients: Egg yolks, evaporated milk, light brown sugar and butter form the rich base, while sweetened flaked coconut and pecans bring texture and distinctive flavors.
- Chocolate Glaze Ingredients: Heavy cream, light corn syrup, and melted chocolate make a rich, glossy finish on top of the cake.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Cake
Preheat the oven to 350°F and set an oven rack in the middle position. Spray 3 or 2 (9-inch) round cake pans with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour. Line the bottoms of the pans with parchment circles and spray again.
To cut parchment circles for cake pans, lay out a sheet of parchment paper on a flat surface and use a pencil to trace a circle around the cake pan, then cut out the circle using scissors. If you need multiple circles, you can stack several sheets of parchment paper and cut them all at once. An alternative to cutting your own parchment circles is to purchase pre-cut parchment circles. You can find them in the baking aisle of some grocery stores and on Amazon.
Place the chocolate in a medium heatproof bowl. Bring the water to a boil in the microwave (or on the stovetop) and pour over the chocolate; let sit for one minute.
Stir until the chocolate is melted and the mixture is completely smooth.
In a medium bowl, using an electric mixer, beat the egg whites on high speed until stiff peaks form, 1 to 2 minutes. Set aside and clean the beaters (you’ll use them again for the batter).
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In a very large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes (start on low, then increase the speed to medium).
Add the egg yolks, one at a time, beating well after each addition.
Add the melted chocolate mixture and the vanilla.
Beat until blended.
On low speed, add 1/3 of flour mixture.
Mix to combine, then add half of the buttermilk.
Continue by mixing in another third of the flour, then the remaining buttermilk, and then the remaining flour.
Add about ⅓ of the egg whites to the cake batter; fold until evenly combined. Then add the remaining egg whites.
Fold just until the batter is uniform.
Divide the batter evenly into the prepared pans.
Bake until the cakes are set and a toothpick inserted into the centers comes out clean, 25 to 30 minutes for 3 layers or 35 to 40 minutes for 2 layers. Cool the cakes in the pans for about 15 minutes, then turn out onto wire racks to cool completely.
Step 2: Make the Coconut-Pecan Frosting
In a 2-quart saucepan, combine the egg yolks, evaporated milk, and light brown sugar.
Whisk to combine, then add the butter and bring to a gentle boil.
Cook over medium-low heat, whisking frequently, until thick, about 12 minutes (adjust the heat as necessary to keep the mixture at a gentle boil).
Remove from the heat and stir in the coconut, pecans, vanilla, and salt.
Let cool to room temperature.
Step 3: Make the Chocolate Glaze
Pour the cream and corn syrup into a medium microwave-safe bowl. Microwave on high power until boiling, about 1 minute. Add the chopped chocolate. Let the mixture sit for 30 seconds, then whisk until smooth and glossy. Let the ganache cool until slightly thickened but still pourable, whisking occasionally so a film doesn’t form on top, 10 to 15 minutes.
Step 4: Assemble the Cake
For a 3 layer cake: Place 1 cake layer, rounded side down, on a cake platter. Using a metal spatula, spread ⅓ of the coconut-pecan frosting over the layer. Add the second layer, rounded side down; spread with ⅓ of the frosting. Add the third layer, rounded side up; spread with remaining frosting, leaving the sides of the cake unfrosted. For a 2-layer cake, follow the same procedure but spread half of the frosting over the bottom layer and the remaining half over the top layer.
Drizzle it over the top of the cake, letting it drip down the sides. Cut the cake with a small, very-sharp serrated knife, using a sawing motion and wiping the knife clean (carefully!) between slices.
Frequently Asked Questions
If you have three 9-inch cake pans, making the cake in three layers provides a more even distribution of the frosting. However, the cake can also be made beautifully as a two-layer version.
Absolutely! German chocolate cake keeps wonderfully at room temperature, so feel free to make it up to 2 days in advance. It’s best to store it in a cake dome. The cake layers can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before assembling and frosting the cake.
German chocolate cake was originally made using German’s Sweet Chocolate. However, most modern takes on this classic use ingredients like cocoa powder or various types of chocolate for convenience because German’s chocolate is not widely available. The cake’s signature mild chocolate taste can still be easily achieved by carefully balancing the amounts of sugar and chocolate—and the pecan-coconut frosting definitely drives the classic flavor home.
You May Also Like
Video Tutorial
German Chocolate Cake
A favorite since the 1950s, German chocolate cake is a decadent combination of rich chocolate layers and coconut-pecan frosting—a classic that never goes out of style!
Ingredients
For the Cake
- 4 oz semisweet chocolate, chopped
- ½ cup water
- 4 eggs, whites and yolks separated
- 2¼ cups all-purpose flour, spooned into measuring cup and leveled off
- ¼ cup unsweetened natural cocoa powder, such as Hershey’s, sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk (see note)
For the Coconut-Pecan Frosting
- 4 egg yolks
- 1 (12-oz) can evaporated milk
- 1½ cups (packed) light brown sugar
- 1½ sticks (¾ cup) unsalted butter, cut into small pieces
- 2½ cups (lightly packed) sweetened flaked coconut (preferably Baker’s)
- 2 cups coarsely chopped pecans
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
For the Chocolate Glaze
- ¼ cup heavy cream
- 1 tablespoon light corn syrup
- 2 oz semi-sweet chocolate, chopped
Instructions
For the Cake
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Spray 3 or 2 (9-inch) round cake pans with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour. Line the bottoms of the pans with parchment circles and spray again.
- Place the chocolate in a medium heatproof bowl. Bring the water to a boil in the microwave (or on the stovetop) and pour over the chocolate; let sit for one minute. Stir until the chocolate is melted and the mixture is completely smooth.
- In a medium bowl, using an electric mixer, beat the egg whites on high speed until stiff peaks form, 1 to 2 minutes. Set aside and clean the beaters (you’ll use them again for the batter).
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a very large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes (start on low, then increase the speed to medium). Add the egg yolks, one at a time, beating well after each addition. Blend in the melted chocolate mixture and the vanilla. On low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour.
- Add about ⅓ of the egg whites to the cake batter; fold until evenly combined. Add the remaining egg whites and fold just until the batter is uniform. Divide the batter evenly into the prepared pans.
- Bake until the cakes are set and a toothpick inserted into the centers comes out clean, 25 to 30 minutes for 3 layers or 35 to 40 minutes for 2 layers. Cool the cakes in the pans for about 15 minutes, then turn out onto wire racks to cool completely.
For the Coconut-Pecan Frosting
- In a 2-quart saucepan, whisk together the egg yolks, evaporated milk, and light brown sugar; add the butter and bring to a gentle boil. Cook over medium-low heat, whisking frequently, until thick, about 12 minutes (adjust the heat as necessary to keep the mixture at a gentle boil). Remove from the heat and stir in the coconut, pecans, vanilla, and salt. Let cool to room temperature.
For the Chocolate Glaze
- Pour the cream and corn syrup into a medium microwave-safe bowl. Microwave on high power until boiling, about 1 minute. Add the chopped chocolate. (Alternatively, place the chocolate in a medium bowl. In a small saucepan, bring the cream and corn syrup to a boil and then pour it over the chocolate.) Let the mixture sit for 30 seconds, then whisk until smooth and glossy. Let the ganache cool until slightly thickened but still pourable, whisking occasionally so a film doesn't form on top, 10 to 15 minutes. (If it gets too thick, you can warm it in the microwave for 10 seconds, or until just pourable.)
To Assemble
- For a 3 layer cake: Place 1 cake layer, rounded side down, on a cake platter. Using a metal spatula, spread ⅓ of the coconut-pecan frosting over the layer. Add the second layer, rounded side down; spread with ⅓ of the frosting. Add the third layer, rounded side up; spread with remaining frosting, leaving the sides of the cake unfrosted. For a 2-layer cake, follow the same procedure but spread half of the frosting over the bottom layer and the remaining half over the top layer. Prepare the chocolate glaze and drizzle it over the top of the cake, letting it drip down the sides. Cut the cake with a small, very-sharp serrated knife, using a sawing motion and wiping the knife clean (carefully!) between slices.
- Note: If you’d like to make your own buttermilk, check out: How to Make Buttermilk.
- Make-Ahead/Freezing Instructions: The cake can be made up to two day ahead of time and stored in a cake dome at room temperature. The cake layers can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before assembling and frosting the cake.
Nutrition Information
Powered by 
- Per serving (16 servings)
- Serving size: 1 slice
- Calories: 705
- Fat: 42 g
- Saturated fat: 22 g
- Carbohydrates: 79 g
- Sugar: 60 g
- Fiber: 4 g
- Protein: 8 g
- Sodium: 307 mg
- Cholesterol: 142 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Beautiful cake! I used 3 8in pans and baked them little longer. The sponge is fluffy but rich. The filling is basically caramel sauce with pecans and coconut, what’s not to like, but it does overpower the sponge and I did not use all of it. Next time I will use less maybe cut it in half as I like to taste more of the sponge and less the filling. This is a very personal preference for a perfect cake.
I made this beauty on Christmas Eve and it was incredibly rich and delicious. This cake is the confectionery embodiment of hedonism, and I mean that in a good way.
I made this cake yesterday for Christmas Eve dessert and OMG – it was so rich and so good! My family said it was the best cake I’ve ever made. This will be a new tradition!
Best ever
Hi Jenn, can I use dry roasted pecans ?
Yes that’s fine. Please LMK how it turns out!
Hi Jenn, also can I use dry roasted pecans for this ?
Yep!
Hi Jenn, how far in advance can I make this gorgeous cake ? Should I assemble right before serving?
It keeps beautifully for a few days, so I would make it and assemble it a day or two ahead.
Oh my goodness Jenn – how did you know that my favorite sweet in the whole wide world is German Chocolate Cake? I’ve always had it with mocha frosting and the pecan coconut filling between the layers and on top; but this looks way better. I will make this at the earliest appropriate opportunity. Thank you for being a wonderful source of flawless recipes!
Hi Jenn
What is the best way to bake 3 layers? Do you place all three on the same shelf or stagger them on 2 shelves. Or bake 2 and then 1? Thank you! For all the great recipes. Happy holidays to you and your family.
Hi Mary, If they’ll fit, I’d put all 3 layers on one shelf. And so glad you like the recipes – happy holidays! 🙂
Jen, I have 3 8″round cake pans. How can I make them work for this beautiful cake?
Hi Gayle, It will work fine; they cakes will just take a bit longer to cook. Please LMK how it turns out!
German Choc Cake is one of my all time fav cakes! Used to request it for my birthdays as a teen. I can’t wait to try yours! I’ve been searching for years for the perfect recipe, and you never fail, Jenn. Can’t wait to try! Question : in Australia, where I am currently living, I cannot get German Choc, is there a substitute? Is there something that makes it unique? Thank you!
Hi Steph, You don’t need a specific brand of chocolate to make this recipe — any semi-sweet baking chocolate will work well. Enjoy!
I am searching for another brand of German chocolate please help me out I use Baker’s German chocolate and apparently I made the cake this past December and it was more like a blonde cake it had very little cocoa in it and it just did not taste the same and I’ve made this cake for years and I’ve always used the same brand of chocolate but apparently they’ve cut the cocoa in it and it was more of a blonde cake and it did not taste the same I was not satisfied with it I was very much heartbroken can you suggest a new type of German chocolate bar that I can use?
Hi Stacey, You don’t need to find special chocolate. I use a combination of Ghirardelli semi-sweet chocolate and Hershey’s cocoa powder, and the cake comes out deliciously chocolatey.