German Chocolate Cake Recipe – Rich, Nostalgic & Easy to Make

I grew up in Grandma’s kitchen in Asheville, watching her scoop gooey coconut‑pecan frosting onto chocolate layers. That’s where my love for this german chocolate cake recipe began. After culinary school and running kitchens, I still crave that first bite of moist chocolate cake paired with that signature custardy coconut pecan frosting. In this article, we’ll explore what makes this cake so special, dive into the ingredients, and guide you through baking and frosting it—just like Grandma, but with a chef’s heart.

Print

What Makes This German Chocolate Cake Recipe Special

german chocolate cake recipe from scratch

What sets a german chocolate cake recipe apart is its use of Baker’s “German’s Sweet Chocolate,” a sweeter baking bar created by Samuel German in the 1850s. That chocolate gives the cake a lighter, milder taste than traditional unsweetened chocolate. Paired with buttermilk and whipped egg whites, it yields a tender, airy crumb—unlike the dense, fudgy devil’s food cakes. The result is an elegant balance of flavor and texture that’s impossibly satisfying.

The coconut‑pecan frosting magic

The true star, though, is the frosting. Made by cooking egg yolks, evaporated milk, and brown sugar, then stirring in flaky coconut and crunchy pecans, you get a custard-like frosting that’s creamy, chewy, and rich. It clings to each layer, delivering that iconic sweet‑savory contrast. Many bakers even skip chocolate frosting on the sides to let the coconut‑pecan filling shine—this cake is about that filling, not hiding it.

Ingredient Breakdown for Your German Chocolate Cake

Cake Ingredients List

To craft the perfect german chocolate cake recipe, it starts with the right ingredients. Begin with Baker’s German’s Sweet Chocolate, known for its mild, sweet flavor that gives the cake its signature taste. If that’s unavailable, use high-quality semi-sweet chocolate as a substitute. You’ll also need unsweetened cocoa powder to deepen the chocolate notes. Dry ingredients include all-purpose flour for structure, granulated sugar—some bakers mix in brown sugar for extra moisture—plus baking soda and a pinch of salt to activate the leavening.

On the wet side, you’ll separate eggs to whip the whites into stiff peaks, which creates a tender, airy crumb. The yolks add richness and color. Buttermilk brings a gentle tang and helps keep the cake moist. You’ll also need a little boiling water to help melt the chocolate smoothly and some vanilla extract to round out the flavor profile.

Each ingredient in this german chocolate cake plays a vital role in achieving the balance of structure, flavor, and melt-in-your-mouth texture that defines this iconic dessert.

Frosting Ingredients Explained

The classic coconut-pecan frosting is what truly defines a German chocolate cake. This unique custard-style topping begins with evaporated milk and sugar—brown sugar gives it a deeper, caramelized flavor. Add cubed unsalted butter for richness, and egg yolks to create that custardy consistency. Once thickened on the stove, stir in sweetened shredded coconut and chopped pecans for texture and chew. Some recipes also include a splash of vanilla extract to enhance the overall depth of the frosting.

This frosting isn’t just sweet—it’s creamy, nutty, and slightly chewy with every bite. Unlike typical buttercream, it’s cooked and has a luxurious, pudding-like feel. It’s spread thick between cake layers and often left to shine uncovered around the sides.

Step-by-Step Preparation

Making the Chocolate Cake Batter

Start by preheating your oven to 350 °F (175 °C). Grease and line two 9-inch round cake pans with parchment paper. In a heatproof bowl, melt 4 ounces of German’s Sweet Chocolate in ½ cup boiling water until smooth, and set aside to cool.

In a separate bowl, whisk together 2 cups of all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and a pinch of salt. In a stand mixer, cream 1 cup softened unsalted butter with 2 cups granulated sugar until light and fluffy. Add 4 egg yolks one at a time, mixing well after each addition. Pour in the cooled chocolate and 1 teaspoon vanilla extract.

Now alternate adding the dry ingredients and 1 cup buttermilk to the mixture, beginning and ending with the flour blend. In another clean bowl, beat 4 egg whites until stiff peaks form. Gently fold them into the batter using a spatula to maintain the airiness.

Divide the batter evenly between the pans and smooth the tops. Bake for 22 to 30 minutes, rotating halfway through. The cakes are ready when a toothpick inserted into the center comes out with a few moist crumbs. Let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Cooking the Coconut-Pecan Frosting

While your cakes are baking or cooling, prepare the frosting. In a medium saucepan, combine ¾ cup packed brown sugar, ¾ cup evaporated milk, ½ cup cubed unsalted butter, and 4 egg yolks. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and bubbles gently—about 10 to 12 minutes.

Remove from heat and stir in 1 cup sweetened shredded coconut, 1 cup chopped pecans, and 1 teaspoon vanilla extract. Mix until everything is well combined and the texture is chunky but spreadable. Let the frosting cool to room temperature. It will thicken slightly as it sits, making it easier to spread between and over your cake layers.

Baking, Assembling & Serving Your German Chocolate Cake

Baking Tips for Perfect Layers

Once your pans are greased, floured, and lined with parchment, give them a gentle tap on the countertop to release any trapped air bubbles. This small step helps ensure your cake bakes evenly without forming large holes. Preheat your oven to 350 °F (175 °C), and place the pans on the center rack, spacing them apart to allow hot air to circulate.

Rotate the pans halfway through baking to encourage even browning. About 22 minutes in, begin testing the centers with a toothpick. You’re looking for a few moist crumbs—no wet batter, but no dry stick either. Overbaking can dry out the layers, so keep an eye on the clock

Once baked, allow the cakes to cool in the pans for about 10 to 15 minutes. Then, run a knife gently along the edges and turn them out onto wire racks. Let them cool completely—this step is crucial. If you rush the process, warm cake can cause your coconut-pecan frosting to slide or melt.

Assembly & Serving Suggestions

To assemble, set one completely cooled cake layer on a cake stand or serving plate. Scoop out about 1 to 1½ cups of the coconut-pecan frosting and spread it evenly over the surface, pushing gently toward the edges. Place the second layer on top, aligning it carefully. Spread the remaining frosting over the top, letting it cascade slightly down the sides. This cake is meant to look rustic, so there’s no need to cover the sides unless you prefer a chocolate ganache or additional frosting layer.

For a classic touch, decorate the edge with toasted pecan halves or a light dusting of coconut flakes. If you like a firmer set, let the finished cake rest at room temperature for 30 minutes before slicing. This gives the frosting time to settle and enhances the texture.

Serve this indulgent dessert with a scoop of vanilla ice cream, a swirl of whipped cream, or even a shot of espresso. The rich chocolate layers and chewy custard-like frosting make every slice deeply satisfying.

for more recipes follow our facebook page

Conclusion

This german chocolate cake recipe isn’t just a dessert—it’s a tribute to memory, tradition, and the simple joy of baking something meaningful. It carries with it the essence of home kitchens filled with the scent of melting chocolate and toasted coconut, and the rhythm of whisking egg whites by hand. Whether you’re making it for a special celebration or just to bring a little comfort to your table, every slice tells a story.

From the first moment I watched my grandmother spread that rich, glossy frosting across chocolate layers, I knew this cake was something special. Over the years, as I moved from her kitchen to culinary school and beyond, the recipe evolved—but the heart of it never changed. It’s still about gathering, sharing, and taking pride in every ingredient you choose.

So take your time. Measure carefully. Whip those egg whites. Let the frosting cool and spread it thick. Then cut yourself a slice, pour a coffee or a cold glass of milk, and savor not just the taste—but the journey that brought it to your plate.

When you bake this cake, you’re not just making dessert. You’re reviving a tradition, adding your chapter, and maybe even starting one for someone else. Here’s to flavor, curiosity, and the kind of kitchen moments that stay with you long after the plates are clean. Happy baking.

FAQS