A traditional German Chocolate Cake is made with light and tender chocolate cake that’s layered with decadent homemade coconut frosting. The cake makes a great centerpiece at holiday gatherings because of its impressive layers and gooey frosting. The color contrast between the cake and frosting layers and the texture of the frosting makes this cake an absolute show-stopper, and the flavors are equally as delightful as the presentation!
Three layers of chocolate cake are baked to perfection with a few simple steps, and the stove-top frosting is so easy to make that even beginners should feel confident baking this recipe. Melted Baker’s German chocolate and unsweetened cocoa powder offer a duo of chocolate flavors for rich cake layers that are balanced with the sweetness of the coconut pecan frosting. For more cake recipes, try my caramel cake, butterscotch cake, or strawberry cake.
What You Need to Make This Recipe
German chocolate – Baker’s German sweet chocolate offers rich chocolate flavor to the cake layers. This ingredient can be found in a box near the other baking chocolates or chocolate chips at most grocery stores.
Cocoa powder – for the best German chocolate cake, use unsweetened cocoa powder and melted German chocolate. The double chocolate combo makes for the most mouth-watering flavor and moist layers.
Buttermilk – buttermilk has a slight tang compared to whole milk or heavy cream, and it helps the cakes rise for a fluffy and tender texture. If you don’t have buttermilk on hand, it’s simple to learn how to make buttermilk.
Leavening – this recipe uses a combination of both baking soda and baking powder to create a tender cake that rises perfectly.
Eggs – separate the whites from the egg yolks for the batter before letting them come to room tempearture. Eggs are much easier to separate when they are cold. Whole eggs are used for the coconut pecan frosting, so there is no need to separate those.
Shredded coconut – sweetened coconut works best for this recipe. If you prefer firmer and thicker frosting, use the full 3 cups of coconut. For thinner frosting, use just 2 cups.
Pecans – add a nutty-richness to the frosting that just can’t be beat. Finely chop the nuts before adding to the other frosting ingredients. Use toasted pecans for a deeper and nuttier flavor and substitute walnuts or macadamia nuts if you prefer.
How to Make German Chocolate Cake
1. Preheat the oven to 350°F. Grease three (8-inch) round cake pans and line the bottoms with parchment paper. Combine the chocolate and hot water in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each, until melted and combined. Or, melt in a double boiler over hot water, stirring until combined. Set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat the butter and 1¾ cups of sugar on medium speed until light and fluffy, 3 to 5 minutes. Stop and scrape down the sides of the bowl as needed. Add the egg yolks, one at a time, beating well after each addition. Then, beat in the vanilla extract.
4. Add the melted chocolate mixture and beat until incorporated.
5. With the mixer on low speed, add a third of the flour mixture.
6. Add half of the buttermilk and continue mixing. Repeat with another third of the flour, the rest of the buttermilk, and the final third of the flour. Beat just until each is combined, and occasionally stop to scrape down the bowl.
7. Beat the egg whites in a separate clean bowl with clean beaters on high speed until thick and frothy. Slowly sprinkle in the remaining ¼ cup of sugar, and beat until stiff peaks form. Gently fold the egg whites into the batter with a spatula.
8. Divide the batter between the prepared pans and spread to smooth the tops. Bake for about 30 to 35 minutes or until the centers spring back when lightly pressed. Let the cakes cool in the pans on a wire rack for about 15 minutes. Then, remove the cakes and cool completely on the wire racks. Remove the parchment paper.
9. Make the frosting by whisking together the sugars, milk, and egg yolks in a medium saucepan. Add the butter and salt. Cook over medium heat, stirring constantly with a spatula, until the butter melts and the mixture begins to boil and thicken, about 5 minutes. Remove from heat. Stir in the chopped pecans, 2 cups of coconut, and vanilla extract. Add more coconut for a firmer, thicker frosting if desired. Let cool until spreadable, about 30 minutes.
10. To assemble, place a cooled cake layer on a cake stand and top with a third of the frosting. Spread the frosting just to the edge of the cake, not down the sides. Place another cake layer on top and repeat with another third of the frosting. Finish with the last cake layer and remaining frosting. Chill for at least 1 hour before serving to allow the frosting to fully set.
What Is German Chocolate Cake?
German chocolate cake is unique because of its lighter chocolate taste and tender crumb. The cake batter is made with both melted German chocolate and cocoa powder, creamed butter, and beaten egg whites, while fudgier cakes, like Devil’s food cake, are made with just cocoa powder (often Dutch-processed) and are often stirred together using vegetable oil and whole eggs. Classic chocolate cake and devil’s food are usually topped with chocolate buttercream frosting, but German-style chocolate cake is known for its signature frosting made with lots of shredded coconut and toasted pecans.
Despite the name, German chocolate cake isn’t from Germany. It’s named after the baker Samuel German, who created the type of dark baking chocolate used in the cake layers. An early version of the cake was called German’s Chocolate Cake and has evolved into today’s iconic German Chocolate Cake recipe.
What’s The Best Type Of Cocoa Powder To Use?
Regular unsweetened natural cocoa powder is ideal for achieving the classic chocolatey but light cake layers. I often reach for Dutch-processed cocoa powder when making a chocolate cake, but not for this one! I like a less intense cocoa flavor balanced with coconut frosting. However, if you prefer a richer chocolate cake, you can swap it for Dutch cocoa.
How To Bake Perfectly Flat Cakes Layers
Fabric cake strips are essential for flat, ready-to-layer cakes! These fabric wraps help insulate the outside of the pan so the sides of the cake don’t bake faster or set before the center. When the edges set and the center is still rising, the cakes often end up with a dome. For more of my expert tips on how to get perfect flat cake layers, see my post about using store-bought or DIY cake strips.
Could This Recipe Be Made As Cupcakes?
Yes! Line two 12-cup cupcake pans with paper liners and fill three-quarters full with batter. Bake at 350°F for 18 to 20 minutes, or until the centers feel springy when gently pressed. Let cool completely on a wire rack. You may end up with more than 24 cupcakes depending on just how full each liner is! Make one batch of frosting and cool completely before scoping it on top of each cupcake.
Can This Recipe Be Baked In A 9×13” Pan?
Yes! Grease a 9×13-inch baking pan and pour in the batter. Bake for 35 minutes or until the center springs back when gently pressed. Let cool in the pan completely. Spread the frosting over the cool cake directly in the pan. Let the frosting set before slicing.
Should German Chocolate Cake Be Refrigerated?
If covered, the cake will stay fresh for 24 hours at room temperature. After that, I recommend covering and refrigerating it for up to 5 days.
Pro Tips For Making This Recipe
- Melt the chocolate first. Start this recipe by melting the chocolate and water so that it can cool slightly before it is added to the other ingredients.
- Divide the sugar for the cake batter. Beat 1¾ cups of the sugar with the butter and hold back the remaining ¼ cup to sprinkle into the egg whites as they are beaten. The sugar in the egg whites helps to stabilize them and hold onto air when beaten.
- Create a deeper chocolate flavor with coffee. Swap the hot water for hot coffee to enhance and enrich the flavor of the chocolate.
- Beat the egg whites in a clean bowl. Folding the beaten egg whites into the batter gives the cake an amazing texture that is fluffier than regular chocolate cake. For the egg whites to reach the stiff peak state, they must be beaten in a clean bowl using a clean beater. Fat (like egg yolks) can inhibit the egg whites from whipping up properly and cause them to never reach stiff peaks. I’ll often use a stand mixer for the main batter and a hand mixer to beat the egg whites.
- Fold the egg whites in gently. Aim to preserve as much of the airy texture of the egg whites as possible by gently folding them into the chocolate cake batter. Be patient and use a rubber spatula to scrape around the edge of the bowl as you fold.
- Frosting variation. You can use all of one type of sugar in the frosting if desired. I like the mix of light brown sugar and granulated sugar for a balanced, caramel-like flavor.
- Double up on the frosting. Double the German chocolate cake frosting recipe if you love the coconut pecan flavor or want thick layers of frosting! I often do this because the frosting is my favorite part, and I like a generous amount between each layer.
- Spread the frosting just on the tops of the cake layers. This cake is typically frosted between the layers and on the top, not the sides of the cake. This creates the cake’s signature appearance and also means frosting the cake is quick!
Frequently Asked Questions
Leftovers keep covered in the refrigerator for up to 1 week. Store the cake in an airtight container or inside a cake dome to prevent it from drying out.
To freeze, wrap the cake or individual slices tightly in plastic wrap and then place them in a freezer-safe container for up to 2 months. Defrost in the refrigerator overnight before slicing or serving. Or, you can freeze the homemade German chocolate cake layers unfrosted and defrost them when you’re ready to make the frosting and assemble the cake. Wrap each layer in plastic wrap and then foil and freeze for up to 2 months.
German chocolate cake icing will continue to thicken as it cools. Plan to allow the frosting to sit for about 30 minutes after making it to let it thicken to the ideal consistency for spreading on the cake. If it is still too runny when cooled, add more coconut. After assembling, refrigerate the cake for about an hour for the frosting to fully set.
To make a 9-inch cake, divide the batter among two 9-inch round cake pans instead of three 8-inch pans and bake for about 35 minutes or until a wooden pick inserted into the center comes out clean.
If you love this recipe try these out!
If you’ve tried this German chocolate cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
German Chocolate Cake
Video
Ingredients
For the Cake:
- 4 ounces Baker’s German sweet chocolate chopped (115g)
- ½ cup hot water (120 ml)
- 2¼ cups all-purpose flour (270g)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups unsalted butter softened (284g)
- 2 cups granulated white sugar divided (400g)
- 4 large eggs separated and at room temperature
- 1½ teaspoons vanilla extract
- 1 cup buttermilk (240 ml)
For the Coconut Pecan Frosting:
- 1 cup packed light brown sugar (220g)
- ½ cup granulated sugar (100g)
- 1 (12-ounce/360ml) can evaporated milk
- 3 large egg yolks lightly beaten
- ¾ cup unsalted butter cubed (170g)
- ⅛ tsp salt
- 2 to 3 cups sweetened shredded coconut
- 1 cup finely chopped pecans (toasted) (120g)
- ½ teaspoon pure vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F. Butter and flour three (8-inch) round cake pans or lightly grease with baking spray. Line the bottoms with parchment paper.
- In a large bowl, combine the chocolate and hot water. Microwave on high in 30-second intervals, stirring between each, until melted and combined. Or melt in a double boiler over hot water, stirring until combined. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large mixing bowl using a hand mixer or stand mixer with the paddle attachment, beat the butter and 1¾ cups of sugar on medium speed until light and fluffy, 3 to 5 minutes. Stop and scrape down the sides of the bowl as needed.
- Add the eggs yolks, one at a time, beating well after each addition. Then, beat in the vanilla extract. Add the melted chocolate mixture and beat until incorporated.
- With the mixer on low speed, add a third of the flour mixture followed by half of the buttermilk. Repeat with another third of the flour, the rest of the buttermilk, and the final third of flour. Beat only until the ingredients are mixed together, and stop occasionally to scrape down the bowl.
- In a separate bowl with clean beaters, beat the egg whites on high speed until thick and frothy. Slowly sprinkle in the remaining ¼ cup of sugar. Beat until stiff peaks form, then gently fold the egg whites into the batter.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Let the cakes cool in the pans on a wire rack for about 15 minutes. Then, carefully invert the layers onto the wire racks, remove the parchment paper, and cool completely.
For the Frosting:
- In a medium saucepan, combine the sugars, milk, and egg yolks Whisk to combine. Add the butter and salt. Cook over medium heat, stirring constantly with a spatula, until the butter melts and the mixture begins to boil and thicken, about 5 minutes. Remove from heat. Stir in the chopped pecans, 2 cups of coconut, and vanilla extract. Add more coconut for a firmer, thicker frosting if desired. (I used 3 cups.) Let cool until spreadable, about 30 minutes.
For the Assembly:
- Place on cooled cake layer on a cake stand and top with a third of the frosting. Spread the frosting just the the edge of the cake. Palace another cake layer on top and repeat with another third of the frosting. Finish with the last cake layer and remaining frosting. Chill the cake for about 1 hour before serving, to allow the frosting to fully set. Cover and keep any leftovers refrigerated for up to 1 week.
Notes
- Melt the chocolate first. Start this recipe by melting the chocolate and water so that it can cool slightly before it is added to the other ingredients.
- Divide the sugar for the cake batter. Beat 1¾ cups of the sugar with the butter and hold back the remaining ¼ cup to sprinkle into the egg whites as they are beaten. The sugar in the egg whites helps to stabilize them and hold onto air when beaten.
- Create a deeper chocolate flavor with coffee. Swap the hot water for hot coffee to enhance and enrich the flavor of the chocolate.
- Beat the egg whites in a clean bowl. Folding the beaten egg whites into the batter gives the cake an amazing texture that is fluffier than regular chocolate cake. For the egg whites to reach the stiff peak state, they must be beaten in a clean bowl using a clean beater. Fat (like egg yolks) can inhibit the egg whites from whipping up properly and cause them to never reach stiff peaks. I’ll often use a stand mixer for the main batter and a hand mixer to beat the egg whites.
- Fold the egg whites in gently. Aim to preserve as much of the airy texture of the egg whites as possible by gently folding them into the chocolate cake batter. Be patient and use a rubber spatula to scrape around the edge of the bowl as you fold.
- Frosting variation. You can use all of one type of sugar in the frosting if desired. I like the mix of light brown sugar and granulated sugar for a balanced, caramel-like flavor.
- Double up on the frosting. Double the German chocolate cake frosting recipe if you love the coconut pecan flavor or want thick layers of frosting! I often do this because the frosting is my favorite part, and I like a generous amount between each layer.
- Spread the frosting just on the tops of the cake layers. This cake is typically frosted between the layers and on the top, not the sides of the cake. This creates the cake’s signature appearance and also means frosting the cake is quick!
