German Chocolate Cake Recipe
Few desserts spark joy quite like a slice of German Chocolate Cake, with its tender layers of chocolate and an irresistibly rich coconut-pecan frosting. This beloved treat is not only luscious and deeply satisfying, but it also carries that unmistakable homemade flavor that makes every bite special. Whether you’re marking a celebration, surprising someone you love, or simply satisfying your own chocolate craving, this classic German Chocolate Cake is guaranteed to make memories (and requests for second helpings!) at your table.
Ingredients You’ll Need
Every ingredient in this German Chocolate Cake recipe comes together purposefully, ensuring balanced flavor, indulgent texture, and eye-catching appeal. Think of each item as a building block for pure dessert bliss—you truly can’t skip a thing!
- Boiling Water (1/2 cup): Helps melt the chocolate evenly, creating a smooth base for the cake batter.
- German Sweet Chocolate, chopped (4 oz bar): The key to authentic flavor and signature sweetness in German Chocolate Cake.
- All-purpose Flour (2 1/4 cups): Gives the cake its moist, tender crumb and structural integrity.
- Baking Soda (1 teaspoon): Promotes a light, fluffy rise that makes each slice delightful.
- Salt (1/4 teaspoon): Balances the sweetness and enhances chocolatey richness.
- Unsalted Butter, softened (1 cup): Adds richness, moisture, and that unforgettable homemade taste.
- Granulated Sugar (2 cups): Provides sweetness and contributes to that lovely soft cake texture.
- Eggs, separated (4 large): Yolks add fat for creaminess while whipped whites create lift and lightness.
- Vanilla Extract (1 teaspoon for cake, 1 teaspoon for frosting): A little goes a long way to enhance all the other flavors.
- Buttermilk (1 cup): Keeps the cake moist and tender with a subtle tang.
- Evaporated Milk (1 cup): Creates a creamy and smooth coconut-pecan frosting.
- Granulated Sugar (1 cup for frosting): Sweetens the frosting to perfection.
- Egg Yolks (3 for frosting): Essential for thickening and enriching the coconut-pecan frosting.
- Unsalted Butter (1/2 cup for frosting): Promotes a silky-smooth finish.
- Sweetened Shredded Coconut (1 1/3 cups): Adds irresistible chew and tropical flavor to the frosting.
- Chopped Pecans (1 cup): Brings crunch and nuttiness, making every bite of frosting irresistible.
How to Make German Chocolate Cake
Step 1: Prep the Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent any sticky disasters. This step is your ticket to flawless cake layers that slide right out of the pans once baked.
Step 2: Melt the Chocolate
Pour the boiling water over your chopped German sweet chocolate in a small bowl. Stir until it’s completely melted and glossy, then set aside to cool. Using real German sweet chocolate gives the cake its trademark mild cocoa flavor—no substitutions if you want the classic taste!
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Taking time to combine your dry ingredients now means even distribution, ensuring a cake that rises uniformly with every bite as delicious as the next.
Step 4: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until they’re light and fluffy—about 3 to 5 minutes. This introduces tiny air pockets that keep the German Chocolate Cake layers light and tender.
Step 5: Add Yolks, Chocolate, and Vanilla
Beat in the egg yolks one at a time, mixing well after each addition. Stir in your melted chocolate and a teaspoon of vanilla extract, blending until the mixture is rich and uniform in color.
Step 6: Alternate Flour and Buttermilk
Gradually add the flour mixture to your batter, alternating with the buttermilk. Begin and end with the flour for best texture, and mix gently to avoid overdeveloping the gluten. This creates the melt-in-your-mouth crumb we all love.
Step 7: Fold in Egg Whites
Using a separate clean bowl, beat the egg whites until stiff peaks form. Fold them gently into your batter, being careful not to deflate them. This step is what takes German Chocolate Cake from good to show-stopping.
Step 8: Bake the Layers
Divide the batter evenly among your prepared pans. Place them in the oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
Step 9: Make the Coconut-Pecan Frosting
Meanwhile, combine evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly until the mixture thickens—this takes around 10–12 minutes. Once thick, pull it off the heat and stir in vanilla, coconut, and pecans. Let the frosting cool to a spreadable consistency.
Step 10: Assemble the Cake
Layer your first cake, spread with a third of the coconut-pecan frosting, then repeat with the next two layers. It’s traditional to leave the sides unfrosted, so that luscious filling spills over beautifully for a rustic, homemade look. Pop the cake in the fridge for a few hours before serving for (even!) better flavor and texture.
How to Serve German Chocolate Cake
Garnishes
Dress up your German Chocolate Cake with a few beautiful but simple touches: sprinkle on extra toasted coconut flakes or pecan pieces for extra crunch, or dot the top with chocolate curls for elegance. Even a light dusting of powdered sugar catches the light and makes your cake even more inviting.
Side Dishes
Pair slices of this cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A bowl of fresh strawberries or raspberries offsets the richness, and a strong cup of coffee or espresso never fails to complete the experience.
Creative Ways to Present
For parties or showers, cut the cake into petite squares for a bite-sized dessert buffet. You can also make German Chocolate Cake cupcakes—perfect for sharing at picnics or bake sales. Want to get extra fancy? Serve each slice with a drizzle of chocolate sauce or caramel for an occasion-worthy treat.
Make Ahead and Storage
Storing Leftovers
Leftover German Chocolate Cake stays moist and fabulous when stored in an airtight container in the fridge for up to 5 days. The flavors only deepen with a little time, and the frosting texture actually improves once chilled.
Freezing
If you want to save some for later, freeze individual slices wrapped tightly in plastic wrap and then foil. The cake will hold up well in the freezer for about 2 months. Thaw overnight in the fridge for best results.
Reheating
To enjoy your cake slightly warm, just let a slice sit at room temperature for 15–20 minutes, or microwave it in short 10-second bursts. The frosting will become creamy again and the chocolate flavor will shine—just like it’s fresh from the oven.
FAQs
Can I make the German Chocolate Cake layers in advance?
Absolutely! Bake the layers a day ahead, wrap them well in plastic wrap, and keep them at room temperature. This not only saves time but even helps the flavor deepen.
Is it necessary to frost only the top and middle of the cake?
Traditionally, German Chocolate Cake is served with coconut-pecan frosting between the layers and on top only—it gives the cake its signature rustic look. But if you love extra frosting, feel free to make more and cover the sides, too.
What can I use if I can’t find German sweet chocolate?
If you can’t locate authentic German sweet chocolate, substitute with a mix of semi-sweet chocolate and a touch of sugar. The cake will still turn out delicious, though the flavor won’t be quite as classic.
Can I toast the coconut and pecans for the frosting?
Yes! Toasting the coconut and pecans before adding them to the frosting will bring out their flavor and add a wonderful hint of crunch. Just be sure to cool them before mixing in.
Is this German Chocolate Cake recipe vegetarian?
It sure is! All the ingredients in this recipe are vegetarian, so everyone at your table can enjoy a slice (or two!) without worry.
Final Thoughts
This German Chocolate Cake truly has a little bit of everything—rich chocolate layers, creamy coconut-pecan frosting, and memories baked right in. If you’ve never made one from scratch before, trust me: you’re about to wow yourself and everyone lucky enough to grab a fork. Go ahead, treat yourself, and let this classic become a new tradition in your kitchen!
Print
German Chocolate Cake Recipe
- Total Time: 1 hour (plus cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this classic German Chocolate Cake with a luscious coconut-pecan frosting. Perfect for special occasions or whenever you crave a slice of homemade goodness.
Ingredients
For the cake:
- 1/2 cup boiling water
- 1 bar (4 oz) German sweet chocolate (chopped)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (separated)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Melt chocolate: Pour boiling water over chopped German chocolate and stir until melted; let cool.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add wet ingredients: Add egg yolks, one at a time, beating well after each addition. Stir in melted chocolate and vanilla. Alternate adding flour mixture and buttermilk to the batter.
- Beat egg whites: In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
- Bake: Divide batter among pans and bake for 25–30 minutes. Cool layers, then assemble and frost the cake.
Notes
- This cake does not require frosting on the sides.
- For best texture, refrigerate the cake for a few hours before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 50g
- Sodium: 230mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
