German Chocolate Cake Recipe: Rich, Moist & Easy to Make

German Chocolate Cake is a classic dessert loved for its rich chocolate layers and signature coconut-pecan frosting.

Despite its name, this cake isn’t German—it was named after Samuel German, the baker who created the sweet chocolate used in the original recipe.

The combination of moist chocolate cake and creamy, nutty frosting makes it a favorite for birthdays, holidays, and special occasions.

It’s indulgent yet balanced, offering just the right amount of sweetness.

If you’re looking for a tried-and-true German Chocolate Cake recipe, this guide will walk you through every step.

Let’s get baking!

The Origins of German Chocolate Cake

As we touched on earlier, German Chocolate Cake isn’t actually from Germany.

It was named after Samuel German, an American baker who developed a special type of dark baking chocolate in the 1850s.

This chocolate, known as Baker’s German Sweet Chocolate, had a higher sugar content than traditional dark chocolate, making it milder and well-suited for baking.

The cake itself didn’t appear until over a century later.

In 1957, a Texas homemaker submitted a German’s Chocolate Cake recipe to a newspaper.

The dessert quickly gained national attention when General Foods, which owned Baker’s Chocolate, promoted the recipe.

As its popularity grew, the name lost its apostrophe, evolving into what we now call German Chocolate Cake.

Today, it remains a beloved dessert known for its moist chocolate layers and rich coconut-pecan frosting.

Key Ingredients and Their Roles

Every ingredient in German Chocolate Cake plays a crucial role in creating its signature flavor and texture.

From the rich chocolate cake layers to the creamy coconut-pecan frosting, each component adds depth to this classic dessert.

For the Cake

• 4 oz (113g) German’s Sweet Chocolate – This semi-sweet baking chocolate is the heart of the recipe. It adds a smooth, slightly sweet chocolate flavor that sets this cake apart from others.
• ¼ cup (21g) unsweetened cocoa powder – Enhances the chocolate taste and deepens the color of the cake.
• 1 cup (240ml) buttermilk – Keeps the cake moist and tender while adding a slight tang that balances the sweetness.
• 4 large eggs (separated into yolks and whites) – The yolks add richness, while the beaten egg whites create a light and airy texture. Folding in the whipped egg whites helps the cake rise and gives it a delicate crumb.
• 2 ¼ cups (281g) all-purpose flour – Provides structure and stability, ensuring the cake holds its shape.
• 1 teaspoon baking soda – Helps the cake rise and prevents it from becoming dense.
• 1 teaspoon baking powder – Adds additional lift and makes the cake lighter.
• ½ teaspoon salt – Enhances all the flavors and prevents the cake from tasting overly sweet.
• 1 cup (226g) unsalted butter, softened – Adds richness and moisture while giving the cake a tender texture.
• 2 cups (400g) granulated sugar – Sweetens the cake and helps create a soft crumb.
• 2 teaspoons vanilla extract – Brings warmth and depth to the overall flavor.

For the Coconut-Pecan Frosting

• 1 cup (240ml) evaporated milk – Thickens the frosting and gives it a creamy consistency. It also helps bind the ingredients together.
• 1 cup (200g) granulated sugar – Sweetens the frosting and balances the nuttiness of the pecans and coconut.
• 3 large egg yolks – Cooked with sugar and evaporated milk, they create a rich, custard-like base for the frosting.
• ½ cup (113g) unsalted butter – Adds a smooth, velvety texture and enhances the frosting’s flavor.
• 1 teaspoon vanilla extract – Complements the caramelized sweetness of the frosting and rounds out the flavors.
• 2 cups (170g) sweetened shredded coconut – Provides a chewy texture and the signature coconut flavor that makes this frosting unique.
• 1 ½ cups (180g) chopped pecans – Add crunch and a deep, nutty taste that pairs perfectly with the coconut.

Step-by-Step Recipe Instructions

Making a German Chocolate Cake involves three main steps: baking the cake layers, preparing the coconut-pecan frosting, and assembling the cake.

Follow these instructions carefully for a rich, moist cake with perfectly balanced flavors.

Step 1: Preparing the Cake Layers

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. Melt the chocolate – In a small bowl, melt 4 oz (113g) German’s Sweet Chocolate with ½ cup (120ml) hot water, stirring until smooth. Set aside to cool slightly.
3. Mix dry ingredients – In a medium bowl, whisk together 2 ¼ cups (281g) all-purpose flour, ¼ cup (21g) cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
4. Cream the butter and sugar – In a large mixing bowl, beat 1 cup (226g) unsalted butter and 2 cups (400g) granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
5. Add egg yolks – One at a time, mix in 4 egg yolks, beating well after each addition.
6. Incorporate the melted chocolate and vanilla – Stir in the melted chocolate and 2 teaspoons vanilla extract until combined.
7. Alternate dry ingredients and buttermilk – Add the dry ingredients and 1 cup (240ml) buttermilk in three additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
8. Whip the egg whites – In a separate bowl, beat 4 egg whites until stiff peaks form.
9. Fold in the egg whites – Gently fold the beaten egg whites into the batter using a spatula. This step helps keep the cake light and airy.
10. Divide and bake – Evenly distribute the batter among the three prepared pans. Smooth the tops.
11. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
12. Cool the cakes – Let the cakes rest in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 2: Preparing the Coconut-Pecan Frosting

1. Combine ingredients in a saucepan – In a medium saucepan, whisk together 1 cup (240ml) evaporated milk, 1 cup (200g) granulated sugar, 3 large egg yolks, and ½ cup (113g) unsalted butter.
2. Cook over medium heat – Stir constantly for about 12 minutes, or until the mixture thickens and turns golden brown. This step requires patience to avoid scrambling the eggs.
3. Remove from heat and add flavoring – Stir in 1 teaspoon vanilla extract, 2 cups (170g) sweetened shredded coconut, and 1 ½ cups (180g) chopped pecans.
4. Cool completely – Let the frosting sit at room temperature until it thickens and is spreadable.

Step 3: Assembling the Cake

1. Layer the cake – Place one cooled cake layer on a serving plate. Spread a generous portion of the coconut-pecan frosting evenly over the top.
2. Repeat with the remaining layers – Stack the second cake layer on top and spread more frosting. Add the third layer and finish with the remaining frosting on top.
3. Leave the sides bare or frost with chocolate buttercream – Traditionally, the sides are left unfrosted, but you can add chocolate buttercream for a richer finish.
4. Garnish as desired – Sprinkle extra toasted coconut or chopped pecans on top for a decorative touch.
5. Chill before serving – Let the assembled cake sit for at least 30-60 minutes before slicing to allow the flavors to meld.

Your homemade German Chocolate Cake is now ready to enjoy!

This cake is best served fresh but can also be stored for later indulgence.

Tips for Success

Making a perfect German Chocolate Cake requires attention to detail.

Small adjustments can improve texture, flavor, and ease of preparation.

Follow these key tips to ensure the best results.

Use Room Temperature Ingredients

Cold ingredients don’t mix well and can lead to uneven textures.

Butter, eggs, and buttermilk should be at room temperature before starting.

Softened butter creams better with sugar, creating a lighter cake.

Room temperature eggs blend smoothly and help the batter hold air, making the cake fluffier.

Cold buttermilk can cause curdling when mixed with melted chocolate, so letting it sit at room temperature prevents this issue.

Toast the Pecans and Coconut for Enhanced Flavor

Toasting the pecans and coconut intensifies their natural flavors and adds a subtle crunch.

Spread the chopped pecans and shredded coconut on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes.

Stir occasionally to ensure even browning.

Let them cool before adding them to the frosting.

Ensure the Frosting is Adequately Thickened

The coconut-pecan frosting should be thick and spreadable before layering the cake.

If it’s too thin, it will slide off the cake and soak into the layers.

To prevent this, cook the frosting slowly over medium heat, stirring constantly, until it thickens.

This usually takes about 12 minutes.

If the frosting still seems runny after cooling, refrigerate it for 10-15 minutes to firm up before spreading.

For a Moister Cake, Add a Tablespoon of Vegetable Oil

German Chocolate Cake is naturally soft, but a little extra moisture can enhance its texture.

Adding 1 tablespoon of vegetable oil to the batter helps retain moisture without making the cake greasy.

This is especially useful if baking in a dry climate or at high altitude.

The oil locks in moisture, keeping the cake tender even after refrigeration.

Variations and Substitutions

Alternative Frostings

While traditional coconut-pecan frosting is the signature topping for German Chocolate Cake, some prefer additional or alternative frostings for a different texture or flavor.

• Chocolate Ganache – A smooth, glossy chocolate ganache adds richness and enhances the chocolate flavor of the cake. Made with heavy cream and melted chocolate, ganache creates a silky topping that pairs well with the nutty coconut filling. Drizzle it over the cake or use it as a layer between the cake and frosting.
• Cream Cheese Frosting – If you prefer a tangier contrast, cream cheese frosting is a great option. Made with cream cheese, butter, powdered sugar, and vanilla extract, it provides a smooth, slightly tart balance to the sweet cake. It also spreads easily, making it a good choice for frosting the sides.

Dietary Adjustments

For those with dietary restrictions, small ingredient swaps can make this cake more accessible without compromising texture or flavor.

• Gluten-Free Flour Blends – To make the cake gluten-free, replace all-purpose flour with a 1:1 gluten-free baking blend. Choose a blend that contains xanthan gum or guar gum to help maintain structure. The cake may be slightly more delicate but will still hold up well with careful handling.
• Dairy-Free Alternatives – Replace buttermilk with unsweetened almond milk or oat milk mixed with 1 tablespoon of lemon juice or vinegar to mimic the acidity. Use vegan butter in place of regular butter in both the cake and frosting. For the coconut-pecan frosting, swap evaporated milk with full-fat canned coconut milk for a creamy, dairy-free version.

Serving Suggestions

German Chocolate Cake is rich and flavorful on its own, but pairing it with the right accompaniments can make it even better.

A scoop of vanilla ice cream adds a creamy contrast to the cake’s deep chocolate flavor, creating a balanced bite with every spoonful.

The cold, smooth texture of the ice cream also complements the chewy coconut-pecan frosting.

For a lighter touch, a dollop of whipped cream provides a subtle sweetness without overpowering the cake.

If you want a fresh element to cut through the richness, a side of fresh berries like raspberries, strawberries, or blueberries works perfectly.

The natural tartness of the fruit enhances the flavors of the cake while adding a refreshing contrast.

Storage and Make-Ahead Tips

German Chocolate Cake can be made ahead and stored properly to maintain its texture and flavor.

If preparing in advance, the cake layers can be baked and frozen for up to 3 months.

Wrap each layer tightly in plastic wrap and place them in an airtight container or freezer bag to prevent freezer burn.

When ready to assemble, let them thaw at room temperature before adding frosting.

The coconut-pecan frosting can be made ahead and stored in the refrigerator for 1-2 weeks.

Before using, bring it to room temperature and stir until smooth.

Once the cake is fully assembled, it can be kept at room temperature for up to 2 days in an airtight container.

For longer storage, refrigerate the cake for up to 5 days, but allow it to sit at room temperature for about 30 minutes before serving to soften.

If freezing a fully frosted cake, wrap it securely in plastic wrap and aluminum foil, then store it for up to 2-3 months.

Thaw in the refrigerator overnight before serving.

Conclusion

German Chocolate Cake is a timeless dessert with rich chocolate layers and a creamy coconut-pecan frosting.

It’s easier to make than it looks and perfect for special occasions or any time you want a decadent treat.

By following the step-by-step instructions and using the right techniques, you’ll get a moist, flavorful cake every time.

Try this recipe and enjoy a homemade version of this classic favorite!