German Chocolate Cake – Rich, Moist & Indulgent
When it comes to classic desserts, few are as beloved as the German chocolate cake. Despite the name, this decadent cake didn’t originate in Germany—it was actually created in the United States in the 1950s using “German’s Sweet Chocolate,” a brand developed by baker Samuel German.
This layered masterpiece is known for its ultra-moist chocolate cake base paired with a luscious coconut-pecan frosting that’s buttery, nutty, and sweet in all the right ways. Perfect for birthdays, holidays, or any celebration, this cake never fails to impress.
Ingredients (Serves 12)
For the Chocolate Cake:
- 1 cup (240 ml) boiling water
- 4 oz (115 g) German’s sweet baking chocolate (or semi-sweet chocolate)
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, separated
- 1 tsp pure vanilla extract
- 1 cup (240 ml) buttermilk
For the Coconut-Pecan Frosting:
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) evaporated milk
- ½ cup (1 stick / 113 g) unsalted butter
- 3 large egg yolks, lightly beaten
- 1 tsp pure vanilla extract
- 1 ½ cups (130 g) sweetened shredded coconut
- 1 cup (120 g) chopped pecans
Step by Step Cooking Guide
- Prepare chocolate mixture – Pour boiling water over chopped chocolate and stir until smooth. Let cool.
- Mix dry ingredients – In a bowl, sift together flour, baking soda, and salt. Set aside.
- Cream butter & sugar – Beat butter and sugar until fluffy. Add egg yolks one at a time, then stir in vanilla and melted chocolate.
- Combine batter – Alternate adding dry mixture and buttermilk into the chocolate mixture. Mix until smooth.
- Whip egg whites – Beat egg whites until stiff peaks form. Gently fold into batter.
- Bake cakes – Divide batter into 3 greased and floured 9-inch cake pans. Bake at 350°F (175°C) for 30–35 minutes, until a toothpick comes out clean. Cool completely.
- Make frosting – In a saucepan, cook sugar, evaporated milk, butter, and egg yolks over medium heat until thickened (about 12 minutes). Stir constantly. Remove from heat, add vanilla, coconut, and pecans. Cool slightly.
- Assemble cake – Spread frosting between each cake layer and over the top. Traditionally, the sides are left unfrosted, but you may cover them if desired.
Cooking Time & Serving Size
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes (plus cooling)
- Serving Size: 12 slices
Tips & Variations
- Extra chocolatey: Frost the sides with chocolate buttercream for a richer version.
- Nut swap: Replace pecans with walnuts for a slightly different flavor.
- Make-ahead: Bake cake layers a day in advance, wrap well, and frost the next day.
- Cupcake version: Turn the batter into German chocolate cupcakes with individual coconut-pecan toppings.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 540 kcal |
| Protein | 7 g |
| Carbohydrates | 64 g |
| Fat | 30 g |
| Fiber | 4 g |
| Sugar | 42 g |
Healthy Alternatives
- Gluten-Free: Use a gluten-free flour blend.
- Sugar-Free: Swap sugar with monk fruit or erythritol.
- Dairy-Free: Use coconut milk and vegan butter in both cake and frosting.
- Keto-Friendly: Use almond flour, unsweetened coconut, and a keto sweetener.
Serving Suggestions
Serve German chocolate cake with a scoop of vanilla ice cream or a drizzle of chocolate ganache for an extra-indulgent treat. It pairs beautifully with a hot cup of coffee or espresso.
This classic dessert is timeless for a reason—rich chocolate cake, nutty coconut frosting, and layers of flavor in every bite. Once you bake this, it’s bound to become your go-to celebration cake.
FAQ’s
Q1: Can I use regular cocoa powder instead of German chocolate?
Yes, but it will make the cake more intense in flavor. Sweet baking chocolate is traditionally used.
Q2: How do I store German chocolate cake?
Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Q3: Can I freeze this cake?
Yes! Wrap unfrosted cake layers in plastic wrap and freeze up to 2 months. Thaw before frosting.
Q4: Do I have to leave the sides unfrosted?
Traditionally, yes—but you can frost the sides with chocolate buttercream if you prefer a polished look.
Q5: Can I make this cake in advance for a party?
Absolutely. Both the cake and frosting can be made a day ahead. Assemble before serving for best results.
