Think German Chocolate Cake comes from Germany? Surprise! It’s actually an American classic. The cake gets its name from Samuel German, the baker who created the special sweet chocolate used in the original recipe. But it wasn’t until 1957 that a Texas homemaker’s recipe featuring rich chocolate cake and coconut-pecan frosting made it famous nationwide. Since then, it’s been a go-to for birthdays, holidays, and sweet cravings alike!
Why You’ll Love This Cake
It’s the perfect balance of rich chocolate and creamy, nutty goodness. The moist, tender layers pair beautifully with the caramel-like coconut-pecan frosting, making every bite a dream come true.
What You’ll Need
For the Cake:
- 4 oz (113g) German’s Sweet Chocolate – The secret ingredient for a smooth, mild chocolate flavor.
- ¼ cup (21g) cocoa powder – For extra chocolatey goodness.
- 1 cup (240ml) buttermilk – Makes the cake super moist and slightly tangy.
- 4 large eggs (separated) – Yolks add richness; whipped whites keep the cake light.
- 2¼ cups (281g) all-purpose flour – Gives structure to your cake.
- 1 teaspoon baking soda & 1 teaspoon baking powder – Helps the cake rise perfectly.
- ½ teaspoon salt – Brings out all the flavors.
- 1 cup (226g) unsalted butter – Adds richness and a tender texture.
- 2 cups (400g) granulated sugar – Sweetens and softens the cake.
- 2 teaspoons vanilla extract – Rounds out the flavor.
For the Coconut-Pecan Frosting:
- 1 cup (240ml) evaporated milk – Creates a creamy base.
- 1 cup (200g) granulated sugar – Sweetens while caramelizing.
- 3 egg yolks – Helps thicken the frosting.
- ½ cup (113g) unsalted butter – Makes it silky smooth.
- 1 teaspoon vanilla extract – Adds depth to the frosting’s flavor.
- 2 cups (170g) sweetened shredded coconut – For chewy, tropical goodness.
- 1½ cups (180g) chopped pecans – Adds crunch and a nutty flavor.
Let’s Bake!
Step 1: Make the Cake Layers
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Melt the chocolate with ½ cup (120ml) hot water. Stir until smooth and set aside.
- Mix dry ingredients – Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
- Cream butter & sugar – Beat until light and fluffy. Add egg yolks one at a time.
- Mix in melted chocolate & vanilla until combined.
- Alternate adding dry ingredients & buttermilk – Mix in thirds, starting and ending with dry ingredients.
- Whip egg whites until stiff peaks form, then gently fold them into the batter.
- Divide batter into pans & bake for 25-30 minutes. Let cool completely.
Step 2: Make the Frosting
- Combine evaporated milk, sugar, egg yolks, & butter in a saucepan.
- Cook over medium heat, stirring constantly until thickened (about 12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Cool completely before using.
Step 3: Assemble the Cake
- Place first cake layer on a serving plate. Spread frosting evenly on top.
- Repeat with the next two layers.
- Leave the sides bare or frost with chocolate buttercream for extra indulgence.
- Sprinkle with toasted coconut or pecans for a decorative finish.
- Chill before slicing for the best texture and flavor.
Pro Tips for the Best Cake
- Use room-temperature ingredients for the fluffiest cake.
- Toast the pecans & coconut for a richer, nuttier flavor.
- Make sure the frosting thickens before using to prevent runny layers.
- Add a tablespoon of vegetable oil for an extra-moist cake.
Fun Variations
- Chocolate Ganache Drizzle – For extra decadence, pour warm ganache over the cake.
- Gluten-Free Version – Swap flour for a 1:1 gluten-free blend.
- Dairy-Free? – Use almond milk + lemon juice instead of buttermilk and swap evaporated milk for coconut milk.
How to Serve It
- With vanilla ice cream – The cold, creamy contrast is heavenly.
- With fresh berries – Their tartness balances the sweetness.
- With whipped cream – Lightens every bite.
Storing & Making Ahead
- Bake the cake layers in advance and freeze them for up to 3 months.
- Frosting keeps in the fridge for up to 2 weeks—just bring it to room temp before using.
- Fully assembled cake stays fresh for 2 days at room temp or up to 5 days in the fridge.
- Want to freeze the whole cake? Wrap it tightly and store for up to 3 months. Thaw overnight before serving.
Final Thoughts
German Chocolate Cake is a timeless favorite for a reason—it’s rich, indulgent, and completely satisfying! Whether you stick with tradition or add your own twist, this recipe guarantees success. So grab your apron and let’s get baking!