Homemade German Chocolate Cake

Homemade German Chocolate Cake (From Scratch)

Rich, moist, and layered with a signature coconut–pecan frosting, Homemade German Chocolate Cake is a classic dessert that feels both nostalgic and indulgent. Despite its name, this cake isn’t German in origin—it’s actually American, named after Samuel German, who developed a sweet baking chocolate for Baker’s Chocolate Company in the 1850s. What makes this cake special is its mild chocolate flavor paired with a caramel-like frosting that’s loaded with toasted pecans and coconut.

This from-scratch recipe walks you through every step, from the tender chocolate cake layers to the iconic cooked frosting. Whether you’re baking for a birthday, holiday, or special family dinner, this German chocolate cake is a showstopper that’s well worth the effort.

What Makes German Chocolate Cake Different?

Unlike darker, more intense chocolate cakes, German chocolate cake uses sweet baking chocolate, resulting in a lighter chocolate flavor. The cake layers are soft and moist, traditionally made with buttermilk and separated eggs for extra tenderness. The real star, however, is the frosting: a stovetop custard-style mixture made with egg yolks, evaporated milk, sugar, butter, coconut, and pecans.

Instead of frosting the sides, German chocolate cake is usually layered and topped, letting the filling shine.

Ingredients

For the Cake

4 oz German sweet baking chocolate, chopped
½ cup water
2¼ cups all-purpose flour
1 teaspoon baking soda
½ 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
½ cup unsalted butter
1 teaspoon vanilla extract
1⅓ cups sweetened shredded coconut
1 cup chopped pecans

How to Make German Chocolate Cake

1. Prepare the Chocolate

In a small saucepan, heat the water until just simmering. Remove from heat, add the chopped chocolate, and stir until melted and smooth. Set aside to cool slightly.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes. Add the egg yolks one at a time, beating well after each addition. Mix in the melted chocolate and vanilla extract.

4. Combine Wet and Dry

Add the dry ingredients alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.

5. Beat Egg Whites

In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter, being careful not to deflate the mixture.

6. Bake

Divide the batter evenly between three greased and floured 9-inch round cake pans. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Making the Coconut–Pecan Frosting

In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 10–12 minutes.
Remove from heat and stir in the vanilla, coconut, and pecans.
Let the frosting cool until thickened but spreadable.

Assembling the Cake

Place one cake layer on a serving plate. Spread a generous amount of frosting evenly over the top. Add the second layer and repeat. Top with the final cake layer and spread the remaining frosting on top only. Traditionally, the sides are left unfrosted, but you can decorate them if you prefer.

Tips for Success

Room-temperature ingredients ensure a smoother batter and even baking.
Fold egg whites gently to keep the cake light and tender.
Toast the pecans before adding them to the frosting for deeper flavor.
Cool completely before frosting to prevent sliding layers.

Variations and Serving Ideas

Chocolate Buttercream Sides: Frost the sides with chocolate buttercream for a more dramatic presentation.
Cupcake Version: Divide batter into lined muffin tins and bake for 18–22 minutes.
Extra Coconut: Sprinkle toasted coconut on top for added texture.
Make Ahead: Cake layers can be baked a day in advance and wrapped tightly.

Why This Recipe Works

This homemade German chocolate cake balances sweetness, texture, and flavor beautifully. The cake itself is moist and tender without being overly rich, while the coconut–pecan frosting adds crunch and caramel-like depth. It’s a classic recipe that feels celebratory, comforting, and timeless—perfect for sharing and making memories around the table.