When you want a dessert that feels celebratory and comforting, then you’ll love this velvety cake with layers of rich chocolate that is draped in a coconut-pecan frosting. We are talking about German chocolate cake. It’s a rich, homemade treat that is guaranteed to please the whole crowd.
Contrary to popular belief, German Chocolate Cake doesn’t actually hail from Germany. It’s an all-American creation. Back in 1852, Sam German developed a dark baking chocolate bar for Baker’s Chocolate Company. Later on, this chocolate was used in a cake recipe, and to honor the man behind the chocolate, it was christened “German’s Chocolate Cake.” Over the years, the name evolved, and today, we know it as German chocolate cake.
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What is German Chocolate Cake?
A German chocolate cake is a traditional American layered cake featuring a mild, sweet chocolate crumb made with Baker’s German sweet chocolate and lightened with whipped egg whites. It’s defined by its signature custard frosting packed with shredded coconut and chopped pecans. This dessert is known for its balance of texture by pairing a soft, airy base with a rich, gooey topping.
Key Takeaways
- Features an authentic mild chocolate flavor using Baker’s sweet chocolate.
- Made with simple pantry staples like flour, butter, and sugar.
- Kid-approved and crowd-approved, perfect for holidays, celebrations, or a weeknight dessert.
- Great to make-ahead as the flavor deepens over time.
- Perfect moist texture!
- Easy to decorate without needing a piping bag.
Ingredient Notes
Baker’s German Chocolate – This is the star ingredient of the traditional German Chocolate Cake. This 4-ounce bar provides the signature mild, sweet chocolate profile to define the cake.
Water – Combined with the chocolate to make a smooth liquid base.
All-Purpose Flour – This flour forms the reliable, sturdy structural base for the cake layers.
Baking Soda – The leavening agent to make the cake rise beautifully.
Salt – A tiny pinch balances out the sweetness of the sugar and enhances the cocoa flavor.
Unsalted Butter – Adds the rich bakery flavor to the cake and to the topping.
Granulated Sugar – Sweetens the cake layers and caramelizes when used in the topping.
Egg Yolks – Act as a binding agent for the batter and the topping.
Vanilla Extract – Adds warmth to the flavor for both the batter and the topping.
Buttermilk – The secret weapon for moisture because it reacts with the baking soda for an ultra-soft, tender crumb.
Egg Whites – Whipping these to stiff peaks and gently folding them into the batter creates the airy texture.
Evaporated Milk – Simmers to create the delicious coconut topping.
Sweetened Shredded Coconut – Stirred in to add flavor and texture to the topping.
Chopped Pecans – Provides the nutty, buttery crunch that the German Chocolate Cake is known for.
Recipe Instructions
- Preheat your oven to 350°F (175°C).
- Line the bottom of three 9-inch round cake pans with parchment paper and spray them with baking spray to prevent sticking.
- In a small saucepan, combine the water and Baker’s German sweet chocolate. Heat over medium heat, stirring constantly, until the chocolate is melted. Remove from heat and set aside.
- In a separate bowl, mix the flour, baking soda, and salt, and set aside.
- In the bowl of an electric mixer, beat the softened butter and sugar until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition.
- Stir in the melted chocolate mixture and vanilla until well combined.
- Alternately add the flour mixture and buttermilk to the batter, mixing until smooth after each addition.
- In another bowl, use an electric mixer to whisk the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter.
- Divide the batter evenly among the prepared cake pans.
- Bake the cakes for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 15 minutes before removing them from the pans and transferring to wire racks to cool completely.
For the Frosting
- In a large saucepan, combine the evaporated milk, sugar, butter, egg yolks, and vanilla.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent sticking and burning.
- Once it starts boiling, reduce the heat to low and continue to cook, stirring constantly, until the mixture thickens. This may take about 12 minutes.
- Once the mixture has thickened to a spreadable consistency, remove the saucepan from the heat.
- Stir in the sweetened shredded coconut and chopped pecans. Adjust the amount of coconut and pecans according to your preference for texture and taste.
- Once the cakes have cooled completely, layer them with the German Chocolate Coconut-Pecan frosting, spreading it evenly between each layer and on the top of the cake.
Pro Tips for the Best German Chocolate Cake
- Do not skip whipping the egg whites because this will add the light, airy texture that you know and love in this chocolate cake.
- Stir the frosting well to avoid any scorching or burning.
- Cool the frosting slightly and the cake fully before frosting the cake.
- If the frosting is too thick, add a little milk or cream to thin it out.
- Wrap and chill the layers before frosting your cake if you prefer. Wrap the layers tightly in plastic wrap and place in the fridge for 30 minutes before assembling.
- Garnish with additional coconut flakes or chopped pecans.
Variations and Substitutions
- Cupcakes – Easily divide the batter into cupcake tins and bake at 350°F for 18 to 20 minutes. Once the cupcakes are cooled, top with the frosting.
- Nut Alternative – Use walnuts instead of pecans if preferred.
- Dark Chocolate Boost – Use an additional 2 tablespoons of unsweetened cocoa powder for a deeper chocolate flavor.
Frequently Asked Questions
Contrary to its name, German Chocolate Cake is not from Germany. It is an American creation that originated in 1852 when Sam German developed a dark baking chocolate for Baker’s Chocolate Company. The cake later came to be known as “German’s Chocolate Cake” in honor of its creator, and over time, the name evolved to German Chocolate Cake.
German Chocolate Cake stands out due to its unique coconut-pecan frosting. Unlike regular chocolate cakes, which may have various frosting options, German Chocolate Cake features a rich, gooey mixture of shredded coconut, toasted pecans, butter, sugar, and egg yolks. This frosting adds a distinct nutty and coconutty flavor that complements the chocolate layers perfectly.
You can use sweetened coconut instead of unsweetened in the frosting. However, keep in mind that using sweetened coconut might make the frosting slightly sweeter. If you prefer a less sugary frosting, reduce the amount of added sugar accordingly.
If you have leftovers (which is unlikely!), store the German Chocolate Cake in an airtight container in the refrigerator. The frosting can become quite soft at room temperature, so refrigeration will help keep it intact.
Runny frosting typically means it wasn’t cooked long enough or hasn’t cooled down completely. Place it in the fridge for 1-2 hours to help it firm up.
Traditionally German Chocolate Cake is frosted with the sides bare to show the beautiful layers of the cake.
What to Serve With This Recipe
This recipe is perfect paired with a variety of sides such as:
Hot Coffee
Fresh Raspberries or Strawberries
More Recipes
- Easy 5-Ingredient German Chocolate Cake
- German Chocolate Cupcakes with Coconut Almond Frosting
- Chocolate Bundt Cake
- Chocolate Chess Pie
- The Best Classic Yellow Birthday Cake with Chocolate Frosting
Storage and Reheating
Refrigerator
Keep the cake covered in the refrigerator for up to 5 days.
Freezer
Wrap individual slices of cake tightly in plastic wrap and store in a freezer-safe storage bag for up to 2 months. Thaw at room temperature for at least 1 hour before serving.
More Cake Recipes
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German Chocolate Cake
Ingredients
German Chocolate Cake Recipe:
- 1 package 4 oz. Baker’s German sweet chocolate
- ½ cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 4 large egg whites
For the German Chocolate Coconut-Pecan Frosting:
- 1 12 oz can evaporated milk
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter
- 4 large egg yolks
- 1 ½ teaspoons vanilla extract
- 1 12 oz package of sweetened shredded coconut
- 2 ½ cups chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Line the bottom of three 9-inch round cake pans with parchment paper and spray them with baking spray to prevent sticking.
- In a small saucepan, combine the water and Baker’s German sweet chocolate. Heat over medium heat, stirring constantly, until the chocolate is melted. Remove from heat and set aside.
- In a separate bowl, mix the flour, baking soda, and salt, and set aside.
- In the bowl of an electric mixer, beat the softened butter and sugar until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition.
- Stir in the melted chocolate mixture and vanilla until well combined.
- Alternately add the flour mixture and buttermilk to the batter, mixing until smooth after each addition.
- In another bowl, use an electric mixer to whisk the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter.
- Divide the batter evenly among the prepared cake pans.
- Bake the cakes for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 15 minutes before removing them from the pans and transferring to wire racks to cool completely.
For the Frosting:
- In a large saucepan, combine the evaporated milk, sugar, butter, egg yolks, and vanilla.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent sticking and burning.
- Once it starts boiling, reduce the heat to low and continue to cook, stirring constantly, until the mixture thickens. This may take about 12 minutes.
- Once the mixture has thickened to a spreadable consistency, remove the saucepan from the heat.
- Stir in the sweetened shredded coconut and chopped pecans. Adjust the amount of coconut and pecans according to your preference for texture and taste.
- Once the cakes have cooled completely, layer them with the German Chocolate Coconut-Pecan frosting, spreading it evenly between each layer and on the top of the cake.
Notes
- You can garnish the cake with additional chopped pecans or coconut flakes if desired.
- Store the assembled German Chocolate Cake in the refrigerator, especially if the frosting contains perishable ingredients like dairy or eggs.
- Allow the frosting to cool slightly before spreading it over your German Chocolate Cake layers.
- If the frosting becomes too thick while cooling, you can add a little milk or cream to achieve the desired consistency.
- You can garnish the cake with additional chopped pecans or coconut flakes if desired.
- Store the assembled German Chocolate Cake in the refrigerator, especially if the frosting contains perishable ingredients like dairy or eggs.
Nutrition
Whether you’re a seasoned baker or a novice in the kitchen, this delicious dessert promises a culinary adventure like no other. Remember, when life hands you cake, make it German Chocolate Cake, and indulge in the blissful goodness that this dessert has to offer.
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