If you’re searching for a show-stopping dessert with layers of chocolate, a uniquely rich coconut-pecan frosting, and an unbeatable homemade flavor, German Chocolate Cake is your answer. With its tender crumb, decadently sweet and nutty filling, and a legacy as a classic American cake, this recipe is my go-to when I want to impress family and friends—and treat myself too. There’s simply nothing else quite like it!
Ingredients You’ll Need
Every memorable German Chocolate Cake begins with great ingredients. Each one plays a special part in creating a cake that’s moist, richly flavored, and beautifully textured—so take a moment to gather and savor these classic components.
- Semisweet chocolate chips (1 cup): The heart of the cake; they provide deep, chocolatey goodness and a smooth melted texture.
- All-purpose flour (2 1/4 cups): The foundation, giving the cake its tender crumb and soft structure.
- Baking soda (1 teaspoon): Ensures a perfect rise and fluffy layers.
- Salt (1/2 teaspoon): Just enough to balance sweetness and intensify chocolate flavor.
- Unsalted butter, softened (1 cup for cake, 1/2 cup for frosting): Vital for richness and moisture, making each bite melt in your mouth.
- Granulated sugar (2 cups for cake, 1 cup for frosting): Adds sweetness as well as that coveted golden-brown crust.
- Large eggs (4, separated; 3 yolks for frosting): Egg whites make the cake fluffy, while yolks add richness both to the cake and the signature frosting.
- Vanilla extract (1 teaspoon for cake, 1 teaspoon for frosting): Rounds out the chocolate with aromatic warmth.
- Buttermilk (1 cup): Essential for tender crumb and subtle tang, it also deepens the cake’s flavor.
- Boiling water (1 cup): Used to melt chocolate perfectly, helping it blend into the batter silkily.
- Sweetened shredded coconut (1 cup): Stars in the frosting, bringing texture, tropical sweetness, and chewiness.
- Chopped pecans (1 cup): Add nutty crunch; toasting them first can take flavor to another level.
- Evaporated milk (1 can, 12 ounces): Creates a luscious, thick frosting base with beautiful caramel notes.
How to Make German Chocolate Cake
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This prevents sticking and ensures beautifully shaped cake layers every time—there’s nothing worse than a perfect cake that won’t release!
Step 2: Melt the Chocolate
Take your chocolate chips and combine them with boiling water. Stir until completely melted and silky-smooth, then set aside to cool slightly. This is where that irresistible chocolate flavor is born—using real chocolate (not just cocoa powder) pays off in richness and depth.
Step 3: Mix the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Sifting isn’t just tradition; it lightens the flour for a soft cake and blends the leavening evenly so your German Chocolate Cake rises beautifully.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar until light and fluffy—a good three to five minutes. This step incorporates air, creating a soft and airy crumb. It’s the secret to a cake that feels like a cloud, not a brick.
Step 5: Add the Egg Yolks, Chocolate, and Vanilla
Beat in egg yolks one at a time, ensuring each is fully blended before adding the next. Then stir in the cooled melted chocolate and vanilla extract. At this point, your kitchen will already start to smell like pure happiness.
Step 6: Combine with Dry Ingredients and Buttermilk
Add the flour mixture in thirds, alternating with the buttermilk, beginning and ending with flour. Mix gently after each addition. This layering keeps the batter smooth, light, and easy to fold together.
Step 7: Fold in Whipped Egg Whites
In a clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into your batter—this technique lifts and aerates the batter, making your German Chocolate Cake exceptionally tender and airy.
Step 8: Bake and Cool
Divide the batter evenly among your prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely—patience here prevents soggy layers and ensures easy frosting later on.
Step 9: Make the Coconut-Pecan Frosting
In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook gently over medium heat, stirring constantly, until mixture thickens—about 12 minutes. Remove from heat, then stir in vanilla, sweetened coconut, and chopped pecans. Let the frosting cool until it’s thick enough to spread. This is the soul of your German Chocolate Cake, so don’t rush it!
Step 10: Assemble and Frost
Layer your cakes with that glorious coconut-pecan frosting between each, then pile the rest generously on top. You can leave the sides unfrosted for the traditional look, or gently swipe on any extra frosting—there is no such thing as too much!
How to Serve German Chocolate Cake
Garnishes
For a glorious finish, top your German Chocolate Cake with a sprinkle of extra toasted pecans or a handful of sweetened coconut. A drizzle of dark chocolate or a few chocolate curls can also add flair—let your inner artist shine!
Side Dishes
This cake is rich and satisfying on its own, but if you like, add a scoop of vanilla ice cream or serve with a tall, cold glass of milk. Fresh berries are also a lovely, tart contrast to each chocolatey, nutty bite.
Creative Ways to Present
Transform the classic by making mini-cakes or cupcakes, perfect for parties or sharing. For a show-stopping centerpiece, layer your cake high and finish with dramatic swirls of frosting and a scattering of whole pecans on top. Individual layers can also be cut and stacked with more frosting for an irresistible trifle.
Make Ahead and Storage
Storing Leftovers
German Chocolate Cake stays fresh and moist when stored covered at room temperature for up to three days. Just be sure to wrap it well or place it in an airtight container—the coconut-pecan frosting helps lock in moisture and flavor.
Freezing
You can freeze individual slices or full layers (unfrosted or frosted) by wrapping them tightly in plastic wrap and then foil. Slices will keep in the freezer up to two months—just thaw overnight in the fridge for best texture. If freezing the frosting, let it come to room temperature and give it a good stir before using.
Reheating
If you prefer your cake slightly warm, pop a slice in the microwave for about 10-15 seconds. This brings the chocolate flavor forward and makes the coconut-pecan frosting extra gooey and luscious—truly irresistible.
FAQs
What makes German Chocolate Cake different from regular chocolate cake?
The signature feature is its gooey coconut-pecan frosting, which is cooked and spread between the layers and on top. The cake itself is lighter and uses melted chocolate instead of just cocoa powder, making it uniquely moist and flavorful.
Can I toast the pecans and coconut before adding to the frosting?
Absolutely! Toasting both the pecans and coconut enhances their flavor and brings extra depth to your German Chocolate Cake. Simply toast each for a few minutes in a dry skillet or oven until fragrant before stirring into the frosting.
Do I have to use buttermilk in the cake?
Buttermilk gives the cake tenderness and a subtle tang, but if you’re out, you can substitute with a cup of milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for five minutes before using in the recipe.
Can German Chocolate Cake be made as cupcakes?
Yes! Divide the batter among cupcake liners (fill about two-thirds full) and bake for roughly 18-22 minutes. Smother each with the coconut-pecan frosting for delightful German Chocolate Cake cupcakes—always a crowd-pleaser.
What’s the best way to get neat, even cake layers?
After dividing your batter, weigh each pan to ensure the layers bake evenly. Let the layers cool completely before assembling and use a long serrated knife to trim the tops if needed—you’ll have a bakery-worthy German Chocolate Cake every time.
Final Thoughts
I can’t think of a better way to celebrate or treat yourself than with a homemade German Chocolate Cake. Every slice is a blend of nostalgia, comfort, and pure joy. Give this recipe a try, and you might just set a new standard for special-occasion sweets in your home!
Print
German Chocolate Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavor of this classic German Chocolate Cake. Moist chocolate cake layers are filled and topped with a luscious coconut pecan frosting, creating a dessert that is sure to impress.
Ingredients
Cake:
- 1 cup semisweet chocolate chips
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup boiling water
Frosting:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 can (12 ounces) evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Melt chocolate: Melt chocolate chips in boiling water and let cool slightly.
- Mix dry ingredients: In a medium bowl, sift together flour, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each.
- Combine wet and dry ingredients: Stir in melted chocolate and vanilla extract. Add flour mixture alternately with buttermilk, beginning and ending with flour.
- Beat egg whites: In a separate bowl, beat egg whites until stiff peaks form and fold into batter.
- Bake: Divide batter among pans and bake for 25-30 minutes. Cool cakes and prepare frosting.
- Make frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook until thickened. Remove from heat and stir in vanilla, coconut, and pecans.
- Assemble: Spread frosting between layers and on top of cake.
Notes
- For extra richness, toast the pecans before adding them to the frosting.
- Store cake covered at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 52g
- Sodium: 270mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 105mg
