If there is one dessert that never fails to impress both family and friends, it has to be German Chocolate Cake. This classic layered masterpiece combines tender chocolate cake with the irresistible crunch of toasted pecans and gooey coconut in its signature frosting. The result is a sweet, rich slice that feels special enough for celebrations but comforting enough to bake on a rainy Saturday. Whether you’re making it for a holiday, birthday, or just because, you’ll swoon over every decadent bite of German Chocolate Cake.
Ingredients You’ll Need
When it comes to German Chocolate Cake, choosing high-quality ingredients is key to unlocking its true flavor and texture. Each component has a clear role—rich chocolate, tangy buttermilk, and a luscious coconut-pecan frosting all come together for the ultimate treat. Here’s what you’ll need, plus helpful tidbits for every ingredient:
- Sweet baking chocolate: That rich, slightly sweet chocolate sets the deep chocolate tone for the cake, so go for a classic bar or your favorite high-quality baking chocolate.
- Boiling water: Mixing this with chocolate creates a silky, pourable base for a tender cake.
- Unsalted butter: Both in the cake and frosting, it lends a creamy texture and subtle flavor—softened for the cake, melted for the frosting.
- Granulated sugar: Sweetens both the cake and frosting just enough, keeping the final result balanced instead of cloying.
- Eggs (separated): Yolks enrich the cake, while whipped whites provide a light, airy crumb; plus, extra yolks make the frosting luxuriously thick.
- Vanilla extract: A splash of real vanilla rounds out the chocolate and coconut flavors.
- Cake flour: Using cake flour instead of all-purpose yields a softer, more delicate cake layer—definitely don’t skip it!
- Baking soda and salt: These add rise and ensure the cake is never flat or bland.
- Buttermilk: The secret to a perfect crumb, adding tang and softness to each bite.
- Evaporated milk: In the frosting, it helps achieve that thick, glossy texture without excess richness.
- Sweetened shredded coconut: Adds chewy texture and tropical sweetness to the iconic frosting.
- Chopped pecans: For crunch and a deep, nutty pop in every forkful—toast them for added flavor if you like.
How to Make German Chocolate Cake
Step 1: Prepare Your Pans and Melt Chocolate
Start by preheating your oven to 350°F—having the oven nice and hot is crucial for a good rise. Grease and flour three 9-inch round cake pans, or line them with parchment for an extra-easy release. Next, melt your sweet baking chocolate by stirring it into the boiling water until it becomes silky smooth. Set that aside to cool a bit (but not firm up).
Step 2: Cream Butter and Sugar, Add Yolks
In a large bowl, beat the softened butter with sugar until it’s fluffy and almost pale. This not only dissolves the sugar but also traps air, making your German Chocolate Cake wonderfully light. Add the egg yolks one at a time, ensuring each is fully incorporated, then mix in your melted chocolate and vanilla extract. The batter should look thick and deeply chocolaty at this point.
Step 3: Combine Dry Ingredients and Buttermilk
In a separate bowl, whisk together the cake flour, baking soda, and salt so everything is evenly distributed. With your mixer on low speed, add the dry mixture to the chocolate batter in three parts, alternating with buttermilk. Begin and end with the flour mixture—this ensures the cake is structured but never dense. Mix just until combined for a tender crumb.
Step 4: Fold in Egg Whites
In a spotless bowl, beat the egg whites until stiff, shiny peaks form. Gently fold them into your cake batter in three additions—this helps bring incredible lightness to the layers. Be patient and use a gentle hand so you keep all that airiness intact.
Step 5: Bake to Perfection
Divide the batter as evenly as you can among your prepared pans. Level the tops gently, then bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool in their pans for 10 minutes before turning onto wire racks to finish cooling.
Step 6: Make the Coconut-Pecan Frosting
While the cakes cool, it’s frosting time! Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a medium saucepan. Cook gently over medium heat, stirring all the while, for about 12 minutes or until thickened and golden. Remove from heat, stir in coconut and pecans, and let cool to room temp. The texture should be spreadable but still gloriously gooey.
Step 7: Assemble Your German Chocolate Cake
To assemble, place a cake layer on your serving plate and spread a generous layer of coconut-pecan frosting over the top, letting it go right to the edges. Repeat with the remaining layers, stacking and frosting as you go. The traditional style is to frost only the tops and between the layers—no need to cover the sides, unless you want that extra wow factor.
How to Serve German Chocolate Cake
Garnishes
Dress up your gorgeous German Chocolate Cake by sprinkling extra chopped pecans or toasted coconut flakes on top just before serving. For a dramatic flourish, curl chocolate shavings over each slice or add a dollop of lightly sweetened whipped cream for a touch of elegance. Even a few edible flowers can make it look ready for the fanciest dessert table.
Side Dishes
This cake is rich and satisfying on its own, but a scoop of vanilla or coconut ice cream on the side is downright dreamy. Fresh berries, like strawberries or raspberries, offer a tart counterpoint to the sweet frosting. For a cozy pairing, serve tiny cups of dark roast coffee or a chilled espresso for a delightful ending to any meal.
Creative Ways to Present
German Chocolate Cake is as stunning on a classic cake stand as it is cut into petite squares for a buffet. Layer slices into glass jars for a portable picnic treat, or serve “naked” style with the sides exposed to showcase its beautiful layers. If you’re feeling adventurous, bake it as cupcakes with a dollop of coconut-pecan frosting piled high.
Make Ahead and Storage
Storing Leftovers
To keep any leftover German Chocolate Cake at its best, cover it tightly with plastic wrap or stash it in an airtight cake keeper. It can sit at cool room temperature for a day, but if your kitchen runs warm or you want it to last longer, the refrigerator is your best bet. The frosting stays soft, and the cake remains moist.
Freezing
You can absolutely freeze leftover slices—or even the whole cake! For the best results, wrap each piece tightly in plastic and foil. If possible, freeze the cake and frosting separately, then assemble after thawing for the freshest texture. German Chocolate Cake will keep in the freezer for up to three months.
Reheating
If you like your cake a little warm, pop a slice in the microwave for 10 to 15 seconds. The chocolate becomes more aromatic, and the frosting softens just enough. For best results, let frozen slices thaw in the fridge overnight before reheating.
FAQs
What makes German Chocolate Cake different from regular chocolate cake?
The magic lies in both the specific sweet baking chocolate used in the batter and the signature coconut-pecan frosting. Unlike a traditional chocolate layer cake, German Chocolate Cake isn’t about a thick ganache or buttercream, but rather its chewy, nutty, caramel-like frosting that keeps people coming back for more.
Can I use all-purpose flour if I don’t have cake flour?
You can, though the texture will be just a bit firmer. For a quick cake flour substitute, measure out 2 1/2 cups all-purpose flour, remove 5 tablespoons, and replace them with 5 tablespoons of cornstarch—then sift well before using.
Is German Chocolate Cake actually from Germany?
Surprisingly, no! The cake is named after an American chocolate-maker, Samuel German, who developed the sweet baking chocolate featured in the recipe. The dessert itself is an all-American classic that’s been loved for generations.
Can I make the coconut-pecan frosting ahead?
Absolutely. You can prepare the frosting up to two days in advance. Store it in an airtight container in the fridge, then let it come to room temperature and stir well before frosting your cake layers.
What’s the best way to toast pecans for the frosting?
Spread chopped pecans on a baking sheet and bake in a 350°F oven for about 5 to 7 minutes, tossing occasionally. Keep a close eye, as they can go from golden to burnt quickly, but the flavor difference in your German Chocolate Cake is so worth it.
Final Thoughts
If you’ve never tried it homemade, there’s nothing quite like a slice of fresh German Chocolate Cake, brimming with gooey coconut-pecan frosting and that classic deep chocolate crumb. I hope you roll up your sleeves and make this showstopper soon—it’s an absolute labor of love but so incredibly rewarding. Don’t be surprised if it becomes your new signature dessert!
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German Chocolate Cake Recipe
- Total Time: 1 hour plus cooling time
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of a classic German Chocolate Cake with a luscious coconut-pecan frosting. This layered chocolate cake is a beloved dessert that’s perfect for any special occasion or gathering.
Ingredients
For the cake:
- 1 package (4 ounces) sweet baking chocolate
- 1/2 cup boiling water
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (separated)
- 1 teaspoon vanilla extract
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks (beaten)
- 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. Grease and flour three 9-inch round cake pans.
- Melt chocolate in boiling water, stir until smooth, and set aside to cool slightly.
- Cream butter and sugar until light and fluffy. Beat in egg yolks one at a time, then stir in melted chocolate and vanilla.
- Whisk flour, baking soda, and salt in a separate bowl. Add flour mixture to the batter alternately with buttermilk, beginning and ending with flour.
- Beat egg whites until stiff peaks form. Fold into batter.
- Divide batter among pans and bake for 25–30 minutes. Cool before removing to wire racks.
- For the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook until thickened, then stir in coconut and pecans.
- Cool frosting to room temperature before spreading between layers and on top of the cake.
Notes
- This cake is traditionally not frosted on the sides—just between layers and on top.
- For a richer version, add a thin layer of chocolate ganache under the coconut-pecan frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 53 g
- Sodium: 340 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 120 mg
