There’s something almost magical about a generous slice of German Chocolate Cake. With its ultra-moist chocolate layers and rich, luscious coconut-pecan frosting, this iconic dessert is pure comfort and celebration baked into every bite. Whether you crave nostalgic flavors from grandma’s kitchen or want to wow guests with a show-stopping finale, German Chocolate Cake weaves together texture, flavor, and irresistible sweetness in a way few cakes do. Let’s walk through the secrets, tips, and little joys that make this classic cake such a special treat to share!
Ingredients You’ll Need
The best German Chocolate Cake starts with easy-to-find ingredients that work together to create bold, memorable flavors and a dreamy texture. Nothing fancy here—just tried-and-true basics that build a cake worth swooning over.
- Boiling water: Deepens the chocolate flavor and ensures your cake turns out especially moist.
- German sweet chocolate (chopped): Provides that signature mild, sweet chocolate flavor unique to this beloved cake.
- All-purpose flour: Gives the cake structure without making it too dense.
- Baking soda: Adds lift, so your layers are light and fluffy.
- Salt: Enhances all the sweet flavors and balances the richness.
- Unsalted butter (softened): Keeps the cake rich and tender while allowing you to control the saltiness.
- Granulated sugar: Sweetens both the cake and frosting and also helps create a light crumb.
- Large eggs (room temperature): Bind everything together and contribute to that classic soft texture.
- Vanilla extract: Rounds out the chocolate and coconut notes with warm fragrance.
- Buttermilk: Makes the cake extra moist, with a subtle tang to complement the sweetness.
- Evaporated milk: Key to the creamy, rich coconut-pecan frosting.
- Egg yolks: Thicken and enrich the frosting, making it indulgently smooth.
- Sweetened shredded coconut: Adds unmistakable flavor, texture, and iconic chewy bites in every frosting layer.
- Pecans (chopped): Lend crunch and nutty warmth that plays perfectly against the coconut and chocolate.
How to Make German Chocolate Cake
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C)—a must for even baking. Grease and flour three 9-inch round pans, or line them with parchment circles for easy release later. This quick prep work ensures your German Chocolate Cake pops beautifully out of the pans!
Step 2: Melt the Chocolate
Pour that hot, boiling water over the chopped German sweet chocolate and stir until silky smooth and fully melted. Set aside to cool a bit—this step infuses the cake with its signature mild chocolatey flavor.
Step 3: Mix the Dry Ingredients
Whisk together flour, baking soda, and salt in a medium bowl. This helps the leavening and salt distribute evenly, so each bite is balanced and tender.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until fluffy and pale. This takes a few minutes—don’t rush! You’re creating air pockets that turn into a soft, light crumb.
Step 5: Add Eggs and Chocolate
Add eggs to the butter mixture one at a time, beating well after each addition. Then blend in the vanilla and cooled melted chocolate. Each layer of mixing builds structure and rich chocolate flavor.
Step 6: Alternate Buttermilk and Dry Ingredients
Add the dry flour mixture and buttermilk to your batter, alternating between the two, starting and ending with the dry mix. Gently fold until just combined; overmixing can make the cake tough instead of tender.
Step 7: Bake the Layers
Divide the batter evenly among your prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick comes out clean from the center. Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to finish cooling.
Step 8: Make the Coconut-Pecan Frosting
In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and butter. Stir constantly and patiently for 10–12 minutes, until the mixture thickens. Off the heat, mix in the vanilla, coconut, and pecans. Cool to room temperature before using—this creamy, chunky frosting is the very heart of German Chocolate Cake!
Step 9: Assemble the Cake
Stack your cake layers with generous amounts of coconut-pecan frosting between each. Spread the remaining frosting over the top. For the classic look, leave the sides bare and let that gorgeous filling take center stage.
How to Serve German Chocolate Cake
Garnishes
Don’t be shy about finishing touches! A handful of toasted coconut flakes, a scatter of extra chopped pecans on top, or even a drizzle of chocolate ganache will make your German Chocolate Cake guest-ready. If you’re feeling extra, a few fresh berries on the side play up the cake’s richness beautifully.
Side Dishes
Pair your cake with cold milk or a cup of hot coffee for a true American dessert moment. Vanilla ice cream is a dreamy companion, while a little whipped cream or a spoonful of crème fraîche can turn each forkful silky smooth.
Creative Ways to Present
Try slicing your German Chocolate Cake into petite squares for a dessert tray, or stack thin layers with frosting in jars for charming parfaits at parties. Mini bundt versions or cupcakes are perfect for sharing—or just sneakily stashing one away for yourself!
Make Ahead and Storage
Storing Leftovers
Wrap leftover German Chocolate Cake tightly in plastic wrap or store it under a cake dome at room temperature for up to 2 days. For longer freshness, refrigerate, but always let it come to room temperature for the best flavor and a tender crumb.
Freezing
You can freeze the unfrosted cake layers for up to three months—just wrap each layer tightly in plastic and then foil. Thaw overnight in the fridge and bring to room temp before frosting. Even fully assembled slices can be frozen; just expect a slightly softer frosting texture after thawing.
Reheating
If you love a warm bite, microwave individual slices for 10–15 seconds. This slightly melts the frosting and makes the cake irresistibly soft and aromatic, almost like it’s fresh from the oven!
FAQs
Why is it called German Chocolate Cake?
Despite the name, German Chocolate Cake is actually an American invention! It’s named after Samuel German, who developed the specific type Dessert. The cake’s signature flavor comes from this special chocolate, not the country.
Can I substitute a different chocolate?
You can use semi-sweet chocolate, but keep in mind the flavor will be less delicate and a little more intense. Traditional German sweet chocolate gives this cake its classic, mellow taste profile.
What’s the best way to toast pecans?
Spread chopped pecans on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring once or twice. You’ll know they’re ready when fragrant and golden brown — just be sure to watch closely so they don’t burn!
Can I make German Chocolate Cake ahead?
Absolutely! Both the cake layers and the frosting can be made a day in advance. Store the layers well wrapped at room temperature, and keep the frosting refrigerated. Assemble just before serving for maximum freshness.
Is there a way to make this recipe gluten-free?
Yes! Substitute a high-quality gluten-free all-purpose blend for the regular flour. Keep an eye on cake texture and don’t overmix. Everyone deserves a big slice of German Chocolate Cake, gluten-free or not!
Final Thoughts
If you’re looking for a dessert that’s pure joy on a plate, you simply can’t go wrong with homemade German Chocolate Cake. Whip it up for birthdays, holidays, or just because you want something a little extra special—you’ll be amazed at how quickly it disappears. Happy baking!
Print
German Chocolate Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this classic German Chocolate Cake, featuring moist chocolate cake layers and a luscious coconut-pecan frosting. Perfect for any celebration or as a delightful treat for any day!
Ingredients
For the cake:
- 1 cup boiling water
- 4 oz German sweet chocolate (chopped)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ⅓ 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 or line with parchment.
- Pour boiling water over chopped German chocolate and stir until smooth; let cool.
- Whisk together flour, baking soda, and salt in a bowl.
- Cream butter and sugar in a large mixing bowl until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla and melted chocolate.
- Alternately add dry ingredients and buttermilk, starting and ending with dry ingredients.
- Divide batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting: Combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened—about 10–12 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature before spreading.
- Assemble the cake by stacking the layers with coconut-pecan frosting between each, and spread remaining frosting on top. Leave sides unfrosted for a traditional look.
Notes
- This cake can be made a day ahead—store covered at room temperature.
- For extra richness, add a layer of chocolate ganache before the coconut frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 52g
- Sodium: 260mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 115mg
