German Chocolate Cake is a timeless dessert. Three light, airy layers of moist chocolate cake are filled and topped with a classic coconut-pecan frosting. The cake is straightforward to make and simple to decorate—especially since the sides remain unfrosted—making it a lovely centerpiece for birthdays or holidays.
Why you’ll love German Chocolate Cake:
- Light chocolate layers – These cake layers are light and fluffy, made with Baker’s German sweet chocolate for a milder, well-balanced chocolate flavor. If you prefer a denser, richer chocolate cake, consider a truffle-style cake instead.
- Classic coconut-pecan frosting – The frosting is cooked on the stovetop from evaporated milk, egg yolks, sugar, butter, shredded coconut, and chopped pecans, creating the traditional, gooey filling this cake is known for.
- Simple and approachable – The recipe involves a few steps, but nothing overly complicated. Leaving the sides unfrosted keeps decorating quick and gives the cake a charming, rustic appearance.
Ingredient Overview:
The complete recipe with exact measurements and detailed directions is in the recipe card below.
- German chocolate – Baker’s German Sweet Chocolate comes in a 4-ounce bar and is the traditional ingredient for this cake.
- Butter – Salted butter adds flavor and richness; use unsalted if you prefer and adjust salt accordingly.
- Eggs – Use large eggs at room temperature. This cake requires separated eggs (whites whipped), so plan accordingly.
- Vanilla – Real vanilla extract gives the best flavor.
- All-purpose flour – Spoon and level the flour into the measuring cup or weigh it for accuracy to avoid a dry cake.
- Buttermilk – Use real buttermilk for the intended texture and flavor.
Substitutions & Variations:
- Gluten-free – A gluten-free version has not been tested with this recipe.
- Dairy-free – A dairy-free adaptation has not been tested and may affect the cake’s texture and the frosting.
- German chocolate substitute – If you can’t find the bar, substitutions have been discussed elsewhere, but they haven’t been tested with this exact recipe and results may vary.
- Other changes – This cake relies on its specific ingredients and technique (especially folding in whipped egg whites). Significant substitutions are not recommended as they could compromise structure and texture.
How to make German Chocolate Cake:
Step 1: Start the batter. Melt chopped German chocolate with water until smooth and set aside. Whisk dry ingredients (flour, baking soda, salt) in a bowl. In a separate large bowl, cream softened butter and sugar, then add egg yolks one at a time. Stir in the melted chocolate and vanilla. Alternate adding the dry mixture and the buttermilk in thirds, mixing gently until just combined.
Step 2: Whip the egg whites. Beat the reserved egg whites in a clean bowl until they hold stiff peaks and won’t move if you invert the bowl.
Step 3: Fold in egg whites. Gently fold the whipped whites into the batter, using a light motion to preserve the airiness. This step is critical for achieving a tender, light crumb.
Step 4: Bake the layers. Divide the batter evenly among three prepared 8- or 9-inch pans and bake until a toothpick comes out clean or with a few moist crumbs.
Step 5: Make the frosting. In a saucepan, whisk egg yolks, evaporated milk, vanilla, sugar, and butter. Cook over medium heat for about 10–12 minutes until the mixture thickens and turns golden. Remove from heat and fold in shredded coconut and chopped pecans.
Step 6: Frost the cake. Allow the frosting to cool and thicken slightly so it’s spreadable but not runny. Spread frosting between each layer and across the top. Chill the assembled cake at least one hour to set before slicing.
Serving and storing:
Once chilled and set, slice the cake and serve with milk or coffee. Store leftovers in an airtight container in the refrigerator for 3–4 days.
Expert baking tips:
- Oven thermometer – Use an oven thermometer to check that your oven heats accurately; small temperature differences can affect bake time and texture.
- Kitchen scale – Weigh flour and other dry ingredients when possible for consistent results and to avoid overpacking when measuring by cup.
FAQs:
Yes. Cupcakes are possible, though they may bake with flatter tops. This recipe likely yields around 20 cupcakes, though yields can vary.
Halving the recipe is fine and can be baked in two 8-inch pans. Doubling is not recommended since folding a much larger volume of whipped egg whites without deflating them is difficult and could affect the cake’s structure.
More cake recipes to love:
- White Forest Cake
- Gingerbread Cake with mascarpone cream cheese frosting
- Perfect White Birthday Cake
- Raspberry Chocolate Ganache Cake
- Best Yellow Cake with Chocolate Frosting
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German Chocolate Cake
Ingredients
For the Cake
- 4 ounces Baker’s German Sweet Chocolate, chopped
- 1/2 cup water (118 mL)
- 2 cups + 2 tbsp all-purpose flour (280 g)
- 1 tsp baking soda
- Pinch of salt
- 1 cup salted butter, softened (226 g)
- 2 cups granulated sugar (420 g)
- 4 large eggs, separated and at room temperature
- 1 1/2 tsp vanilla extract
- 1 cup buttermilk
For the Coconut Pecan Frosting
- 4 large egg yolks, at room temperature
- 12 oz can evaporated milk
- 3/4 cup salted butter (170 g)
- 1 1/2 cups granulated sugar (315 g)
- 1/2 tsp vanilla extract
- 7 oz sweetened shredded coconut (198 g)
- 1 1/2 cups chopped pecans (190 g)
Instructions
- Prep: Preheat oven to 350°F. Grease and flour three 8- or 9-inch round pans, line with parchment rounds, and dust with flour.
- Start the batter: Melt the chopped chocolate with water in 30-second intervals until smooth. Whisk together flour, baking soda, and salt.
- Finish the batter: Cream butter, add sugar and beat until combined. Add egg yolks one at a time. Stir in melted chocolate and vanilla. Alternate adding flour mixture and buttermilk in thirds, mixing gently until just combined.
- Beat the egg whites: Whip the egg whites to stiff peaks, then gently fold them into the batter with a spatula using a light cutting motion to preserve air.
- Bake: Divide batter between the three pans and bake 22–30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Run a knife around the edges, cool in pans 15 minutes, then invert onto racks and cool completely before frosting. Cake layers can be made a day ahead and wrapped at room temperature.
- Make the frosting & assemble: Whisk yolks, evaporated milk, and vanilla in a saucepan. Add sugar and butter and cook over medium heat about 10–12 minutes until thick and golden. Remove from heat and stir in coconut and pecans. Cool 15–20 minutes until spreadable. Spread between layers and on top, then chill the assembled cake 1–2 hours before slicing.
- Serve & store: Slice and serve. Store leftovers in an airtight container in the refrigerator for 3–4 days.
Notes
Nutrition
Nutrition information is an approximation.