German Chocolate Cake

About This Cake

German Chocolate Cake is a beloved American classic known for its mild chocolate cake layers and rich, caramel-like coconut pecan frosting. Despite the name, it’s not German in origin—the cake is named after Samuel German, who developed the sweet baking chocolate used in the original recipe. The combination of tender chocolate cake and nutty, gooey frosting makes it a timeless favorite for birthdays, holidays, and celebrations.

Prep & Baking Time

Prep time: 30 minutes
Bake time: 30–35 minutes
Cooling time: 1 hour
Total time: ~2 hours

Ingredients (Serves 10–12)

Chocolate Cake Layers

170 g (6 oz) German sweet chocolate, chopped
120 ml (½ cup) boiling water
225 g (1 cup) unsalted butter, softened
400 g (2 cups) granulated sugar
4 large eggs, separated
1 tsp vanilla extract
300 g (2½ cups) all-purpose flour
1 tsp baking soda
½ tsp salt
240 ml (1 cup) buttermilk

Coconut Pecan Frosting

225 g (1 cup) evaporated milk
200 g (1 cup) granulated sugar
3 large egg yolks
115 g (½ cup) unsalted butter
1 tsp vanilla extract
130 g (1½ cups) sweetened shredded coconut
120 g (1 cup) chopped pecans

Instructions

Step 1: Prepare the Chocolate

Place chopped chocolate in a heatproof bowl.
Pour boiling water over the chocolate and stir until melted and smooth.
Set aside to cool slightly.

Step 2: Make the Cake Batter

Preheat oven to 175°C / 350°F.
Grease and line three 9-inch (23 cm) round cake pans.
Cream butter and sugar together until light and fluffy (3–4 minutes).
Beat in egg yolks, one at a time, then add vanilla.
Mix in the melted chocolate.

Step 3: Add Dry Ingredients

In a separate bowl, whisk flour, baking soda, and salt.
Add dry ingredients alternately with buttermilk to the batter, beginning and ending with dry ingredients. Mix just until combined.

Step 4: Whip Egg Whites

In a clean bowl, beat egg whites until stiff peaks form.
Gently fold egg whites into the batter to keep it light.

Step 5: Bake

Divide batter evenly between prepared pans.
Bake at 175°C / 350°F for 30–35 minutes, or until a toothpick inserted comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

Coconut Pecan Frosting Instructions

Step 6: Cook the Frosting

In a saucepan, whisk together evaporated milk, sugar, and egg yolks.
Add butter and cook over medium heat, stirring constantly.
Cook for 10–12 minutes, until thickened and golden.

Step 7: Finish Frosting

Remove from heat and stir in vanilla, coconut, and pecans.
Let frosting cool to room temperature—it will thicken as it cools.

Assembling the Cake

Place one cake layer on a serving plate.
Spread a generous layer of coconut pecan frosting on top.
Add second layer and repeat.
Top with the final layer and spread remaining frosting over the top only (sides are traditionally left unfrosted).

Tips for Success

Do not rush the frosting—constant stirring prevents curdling.
Let frosting cool before spreading to avoid sliding.
Folding in egg whites gently keeps the cake tender and airy.
Use room-temperature ingredients for even mixing.

Variations

Chocolate buttercream sides: Frost the sides with chocolate buttercream for a more decorated look
Cupcakes: Bake at 175°C / 350°F for 18–20 minutes
Extra coconut: Toast coconut lightly for deeper flavor
Nut-free: Omit pecans if needed

Storage

Store covered at room temperature for 1–2 days
Refrigerate for up to 5 days
Bring to room temperature before serving for best flavor

Serving Suggestions

Serve with coffee or milk
Garnish with extra pecans or coconut
Perfect for birthdays, holidays, and special occasions

Final Thoughts

German Chocolate Cake is a true classic—soft chocolate layers paired with rich coconut pecan frosting create a dessert that’s comforting, nostalgic, and unforgettable. This from-scratch recipe delivers authentic flavor and bakery-quality results every time.