German Chocolate Cake

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German Chocolate Cake is a timeless dessert featuring moist chocolate cake layers filled and topped with a rich coconut-pecan frosting. Despite its name, this beloved cake is an American classic made with German’s Sweet Chocolate, which gives the cake its signature mild chocolate flavor. Perfect for birthdays, holidays, or special occasions, this decadent cake is sure to impress family and friends.

Why You’ll Love This Recipe

  • Moist and tender chocolate cake
  • Famous homemade coconut-pecan frosting
  • Rich, buttery, and nutty flavor
  • Perfect for celebrations and holidays
  • Easy-to-follow recipe with bakery-quality results
  • A classic dessert everyone loves

Recipe Information

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Cooling Time: 1 hour
  • Total Time: 2 hours 5 minutes
  • Servings: 12
  • Cuisine: American
  • Course: Dessert
  • Difficulty: Intermediate

Ingredients

For the Chocolate Cake

  • 4 ounces German’s sweet baking chocolate, chopped
  • ½ cup hot 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, room temperature

For the Coconut-Pecan Frosting

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks, lightly beaten
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1½ cups sweetened shredded coconut
  • 1 cup chopped pecans, toasted

Optional Chocolate Buttercream (For the Sides)

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Optional Garnishes

  • Toasted pecan halves
  • Toasted shredded coconut
  • Chocolate curls
  • Chocolate shavings

Equipment Needed

  • Three 9-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Rubber spatula
  • Medium saucepan
  • Cooling racks
  • Offset spatula

Instructions

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C).

Grease three 9-inch round cake pans.

Line the bottoms with parchment paper and lightly grease the paper.

Step 2: Melt the Chocolate

Place the chopped German’s sweet chocolate in a bowl.

Pour the hot water over it and stir until completely melted and smooth.

Set aside to cool slightly.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together:

  • Flour
  • Baking soda
  • Salt

Set aside.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter until creamy.

Gradually add the sugar and continue beating for 3–5 minutes until light and fluffy.

Beat in the egg yolks one at a time.

Mix in the vanilla extract and melted chocolate until smooth.

Step 5: Add the Dry Ingredients

Add the flour mixture in three additions, alternating with the buttermilk.

Begin and end with the flour mixture.

Mix just until combined.

Do not overmix.

Step 6: Beat the Egg Whites

In a clean bowl, beat the egg whites until stiff peaks form.

Gently fold the whipped egg whites into the cake batter using a spatula.

This helps create a light, airy cake.

Step 7: Bake

Divide the batter evenly among the prepared cake pans.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 10 minutes.

Transfer to wire racks to cool completely.

Make the Coconut-Pecan Frosting

Step 8: Cook the Frosting

In a medium saucepan, combine:

  • Evaporated milk
  • Sugar
  • Egg yolks
  • Butter

Cook over medium heat, stirring constantly, for 10–12 minutes, until the mixture thickens enough to coat the back of a spoon.

Do not allow it to boil vigorously.

Remove from the heat.

Stir in:

  • Vanilla extract
  • Shredded coconut
  • Toasted pecans

Allow the frosting to cool until spreadable.

Assemble the Cake

Step 9: Layer the Cake

Place one cake layer on a serving plate.

Spread one-third of the coconut-pecan frosting evenly over the top.

Repeat with the second layer.

Add the final cake layer and spread the remaining frosting over the top.

Traditionally, the sides are left unfrosted, but you can frost them with chocolate buttercream if desired.

Step 10: Garnish

Decorate with:

  • Toasted pecan halves
  • Toasted coconut
  • Chocolate curls
  • Chocolate shavings

Slice and serve.

Nutrition Information (Per Serving)

  • Calories: 710
  • Protein: 8g
  • Carbohydrates: 73g
  • Fat: 44g
  • Saturated Fat: 22g
  • Cholesterol: 155mg
  • Fiber: 3g
  • Sugar: 56g
  • Sodium: 290mg

Nutrition values are approximate and may vary depending on the ingredients used.

Expert Tips

  • Use room-temperature butter, eggs, and buttermilk for a smoother batter.
  • Beat the egg whites separately for a lighter, fluffier cake.
  • Toast the pecans before adding them to the frosting for deeper flavor.
  • Stir the frosting constantly while cooking to prevent curdling.
  • Let the frosting cool before spreading to avoid it running off the cake.
  • Chill the cake for 30 minutes before slicing for cleaner pieces.

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