German Chocolate Cake
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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.
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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
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- 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.
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Can I use this recipe and make cupcakes instead? Would I need to change anything besides the baking time?
Hi Lucy, You can definitely use this recipe to make cupcakes. I would start checking for doneness around 20 minutes.
Hi Jenn! This is my mom’s favorite cake and her b-day is Monday. I just made the 3 layers today. I have never made a German Chocolate cake before and found the cake batter to be quite thick & a bit hard to spread evenly in the pans which made the layers a bit uneven after baking. I’m curious if the batter is supposed to be thick or if I did something wrong. Also, would there be enough frosting to do the sides of the cake so I can hide the imperfection? Thank you! Kim
Hi Kim, I’m so sorry I’m only seeing this now – how did the cake turn out? The batter shouldn’t be too thick.
I have made this twice now since finding your recipe! I don’t know what it is but this tastes so much better than the recipe I’ve been using, that comes with the German chocolate bar, and what I have been eating my entire life. I have been referring all my baker friends to this exact recipe because it is SO GOOD! This is definitely a keeper!!!! Thank you for sharing!
Some background. I’ve been cooking for decades. I cook across all kinds of foods, ethnic, international, smoking, desserts, etc. Simple to weeklong (think turning a pork shoulder into a smoked ham for Easter). My wife’s birthday is approaching and in the past I’ve alternated between a coconut layer cake and carrot cake. This year she asked for a German Chocolate cake because her mother used to make one and my wife had not had one in a very long time. The search for a great recipe began and after combing through my usual sources, including the NYT cooking section, I came upon this recipe. Something about it just spoke to me and so the choice was made to go with this.
WOW! This is a knock it out of the park recipe! Yes, it definitely takes a good amount of time, in part because of having to let various stages cool down, cake, icing etc. The result though is everything and more that you could want and hope for. Surprisingly light cake, superb icing, point on instructions. Confession, I did deviate on the chocolate sauce and made a truer chocolate ganache that I drizzled a little on each layer plus the top. I’m not on Instagram, but if I were I’d definitely post a picture for you as it was the twin of yours pictured.
Thanks very much of your generosity in sharing this killer recipe. My wife was ecstatic!
Hi Luther, So happy it turned out well! I always love seeing photos. Feel free to email a pic at jennifer@onceuponachef.com.
Turned out excellent! Had to really work on frosting to get it right consistency but it did finally work out. The ganache coating is stunning!
Jenn, thank you for developing this recipe! German chocolate cake is my favorite dessert. I’ve tried numerous recipes and I’ve finally found the right one! Not only does this taste delicious, moist, and indulgent, but it’s also beautiful to look at – you knocked another one out of the park!
Normally I love all your recipes but this one I unfortunately have to say I was not a big fan. I found the cake itself very heavy and dense. I like my cakes light and fluffy so I will add baking powder the next time I make it. Overall my guests said it was delicious but very filling.
Does this cake need refrigeration? I made this cake today and it turned out beautiful. It’s for my brother’s 50th birthday so we won’t be cutting it until tomorrow evening,
Hi Debby, No need to refrigerate the cake — it keeps well at room temperature — although it won’t hurt it. If you do put it in the fridge, make sure to let it come to room temperature before serving.
Jenn, this beautiful cake was to be shared with friends but my husband tested positive so now we have it all to ourselves. It’s only the three of us and we can’t eat all of it. Can the cake slices be frozen? Thanks!
Yep it freezes nicely. 🙂
This is AMAZING!!! Absolute perfection! Hands down, the best cake I have ever had and the best I have ever made! It is everything German Chocolate cake should be! The cake is light and airy, yet the chocolate flavor is solid. The icing was downright sinful; it was so good! We served ten people for Christmas Day dessert and then had it the next day for breakfast!