• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content

Preppy Kitchen logo

  • About
    • Meet John
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Cakes » German Chocolate Cake

    German Chocolate Cake

    Published: March 24, 2019 · Modified: Aug 14, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This rich and tender German chocolate cake is slathered in a coconut pecan frosting that's beyond addictive and totally delicious!

    a phopto of a german chocolate cake with a piece cut out.
    7882 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    three layer german chocolate cake on a cake stand
    piece of three layer german chocolate cake on a plate with a gold fork
    three layer german chocolate cake on a cake stand
    three layer german chocolate cake on a cake stand
    three layer german chocolate cake on a cake stand

    I tested this recipe over, and over, and over again until it was perfect! The cake just MELTS in your mouth and that frosting is heaven on earth!

    How to Make German Chocolate Cake

    Two photos showing batter for German chocolate cake getting made

    1. For the cake; Preheat the oven to 350 degrees F.  Lightly butter, flour and line the bottoms of three 8 x 2 inch pans with parchment paper.

    2. Give the German chocolate a rough chop.

    Two photos showing chocolate melting and dry ingredients getting sifted

    3. Add the chopped chocolate and hot coffee into a medium bowl. Place over a over a pot of simmering water and whisk together until almost all the chocolate is melted. Remove from heat and set aside.

    4. Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl and set aside.

    Butter getting mixed with sugar then chocolate.

    5. Cream the butter in a stand mixer then add the sugar and continue beating until it is fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed and add the egg yolks one at a time. Make sure each yolk fully incorporates before adding the next, then add the vanilla.

    6. Add the melted and cooled chocolate. Beat until it is fully incorporated, Scrape the bowl down and mix once more. 

    Two photos showing German chocolate cake batter getting made with flour and egg whites.

    7. Add the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.

    8. Beat the egg whites in a separate bowl at high speed. SLOWLY sprinkle in the sugar after the eggs froth up. Beat until soft peaks form.

    Chocolate batter getting folded into meringue.

    9. Add about a cup of the meringue to the batter and mix in. This will lighten the batter so don’t worry about deflating this first batch of bubbles. Carefully fold the remaining meringue into the batter.

    10. Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. (Rotate the pans about halfway through to ensure even baking). Remove from the oven and let cool for about 15 minutes.

    German chocolate cake frosting getting made.

    11. For the frosting; preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned. Remove them from the oven, let cool, and then give them a fairly fine chop. In a medium saucepan, combine the sugar, milk, egg yolks, butter and salt. Cook over medium heat, stirring constantly. When the mixture begins to boil and thicken (about 5 minutes), remove it from the heat.

    12. Pour the mixture into a bowl and stir in the chopped pecans, coconut and vanilla extract. Give it a good mix to make sure everything is well incorporated, then let it cool until it is spreadable. (About 30 minutes). It’s NEVER a bad idea to double the frosting recipe. I doubled it in the cake pictured so there would be an abundance of that amazing coconut pecan frosting. 

    A German Chocolate cake getting assembled.

    13. To assemble this cake; place one layer on top of the other, spreading one third of the frosting in-between each layer until you end up with the last layer of frosting on the very top of the cake. I like to use an ice cream scooper to apply the frosting.

    14. Use an offset spatula to give the top a rough smooth. (The sides of the cake are left bare). Enjoy!

    Pro Tips for this recipe

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • Whip those egg whites up last and lighten the batter by whisking in 1/4 of that fluff into the batter before folding in the rest.
    • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
    • If you’re out of buttermilk try adding two tablespoons of lemon juice or white vinegar to whole milk. I made a whole post on how to make your own buttermilk.
    • The frosting is traditionally made with pecans but you can use walnuts or even chopped macadamias if preferred.
    • Double the frosting, you’ll thank me!

    A photo of a piece of chocolate cake on a tan plate.

    Frequently Asked Questions

    How did it get its name?

    German chocolate cake is named after Samuel German, the inventor of a type of dark chocolate (not the country).

    What Makes German Chocolate Cake Different?

    German chocolate cake has a lighter chocolate taste, a delicate, tender crumb, and of course lots of that amazing coconut pecan frosting.

    Should it be refrigerated? 

    You can leave this cake out overnight if covered but it’s best to refrigerate if storing for any time longer than that. Let your cake come to room temperature before serving for optimum enjoyability.

    How do you make German chocolate frosting?

    First, you’ll want to toast the pecans at 350 degrees for about 8-10 minutes. Combine the sugar, milk, egg yolks, and salt in a saucepan over medium heat until the mixture thickens. Lastly, give those toasted pecans a rough chop and stir them into the mixture with the coconut. Delicious!

    If you love this recipe try these out!

    • A photo of german chocolate cupcakes drizzled with chocolate on a small wood board.

      German Chocolate Cupcakes

    • A three layer chocolate cake topped with buttercream dollops on a cake stand.

      Chocolate Cake

    • A big three layer carrot cake with a piece in the foreground.

      Carrot Cake Recipe

    • A chocolate cupcake topped with a swirl of chocolate buttercream

      Chocolate Cupcake Recipe

    • Cookies and Cream Cake on a cake stand with a piece on a plate

      Oreo Cake

    If you’ve tried this German chocolate cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    A German chocolate cake on a pink cake stand with a piece being removed.
    Print
    5 from 390 votes

    German Chocolate Cake

    This classic dessert features a rich and tender chocolate cake slathered in a coconut pecan caramel frosting that's beyond addictive and totally delicious!
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 10 Slices
    Calories 414kcal
    Author John Kanell

    Ingredients

    For the Cake:

    • 4 oz Baker's German's sweet chocolate, chopped 115 grams
    • 1/2 cup hot water or coffee 120 ml
    • 2 1/4 cups AP flour 270 grams
    • 1 tbsp cocoa powder 10 grams
    • 1/2 tsp baking powder 2g
    • 1 tsp baking soda 6g
    • 1/2 tsp salt 3g
    • 1 cup buttermilk 240 ml
    • 1 1/4 cups unsalted butter 280 grams, room temperature
    • 2 cups granulated white sugar 400 grams divided
    • 4 eggs room temperature, large, separated
    • 1 1/2 teaspoons vanilla extract 7mL

    For the Coconut Pecan Frosting:

    • 1 cup toasted pecans
    • 1 1/2 cup granulated sugar 300g, use brown sugar for more caramel flavor
    • 12 oz evaporated milk 360mL
    • 3 large 60 grams egg yolks, lightly beaten
    • 3/4 cup unsalted butter 170g cut into pieces
    • 1/8 tsp salt 1g
    • 1 1/2 cup sweetened or unsweetened shredded or flaked coconut 150g
    • 1/2 tsp pure vanilla extract 2mL, heaping

    Instructions

    For the Cake:

    • Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly butter and flour, and line the bottoms of three - 8 x 2 inch deep round baking pans with parchment paper.
    • Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. 
    • Melt the chopped chocolate and coffee, or water, in a glass bowl over a pot of simmering water. Make sure the water doesn't touch the bowl.
    • In the bowl of your stand mixer, or with a hand mixer, beat the butter until smooth and creamy. Add 1 3/4 cups of sugar (reserving the rest for the egg whites) and continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as needed. Add the eggs yolks, one at a time, mixing well after each addition.
    • Add the vanilla extract and beat to combine. Then add the melted chocolate and beat until incorporated.
    • Add the flour mixture and butter milk in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
    • Beat the egg whites in a separate bowl at high speed. Slowly drizzle in the 1/4 cup of reserved sugar as mix. Once soft, almost stiff peaks form, mix about a cup of the egg whites into the batter to lighten it then carefully fold the remaining the egg whites into the batter.
    • Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 - 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Rotate the pans about halfway through baking to ensure even baking. Remove from oven and place on a wire rack to cool for about 15 minutes. Butter or lightly spray with a non stick vegetable spray a wire rack before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.

    For the Frosting:

    • Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop fairly fine.
    • In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat (about 5 minutes). Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).
    • To Assemble: Place one layer of cake (top facing down), on your serving plate, and cover with one third of the frosting. Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (sides of cake are left bare). The finished cake can be stored at room temperature for a 2-3 days or it can be refrigerated.

    Video

    Notes

    • Whip those egg whites up last and lighten the batter by whisking in 1/4 of that fluff into the batter before folding in the rest.
    • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
    • If you're out of buttermilk try adding two tablespoons of lemon juice or white vinegar to whole milk. Stir and set aside a few minutes to curdle.
    • The frosting is traditionally made with pecans but you can use walnuts or even chopped macadamias if preferred.
    • DOUBLE the frosting for an even more decadent cake. You won't be sorry!

    Nutrition

    Serving: 109g | Calories: 414kcal | Carbohydrates: 49g | Protein: 4.3g | Fat: 24g | Saturated Fat: 8.5g | Polyunsaturated Fat: 6.8g | Monounsaturated Fat: 7.3g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 151mg | Potassium: 158mg | Fiber: 1.9g | Sugar: 37g | Vitamin A: 290IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 1.7mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Strawberry Shortcake
    Pistachio Tart Recipe »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY

    7882 shares