The most amazing traditional German Chocolate Cake that's moist, rich, and layered with gooey, sweet coconut pecan frosting. This homemade classic version is the best you'll ever have!
German Chocolate Cake
This German Chocolate Cake recipe is a southern classic, handed down in my husband's family. Following tradition, it is made with sweet baking chocolate instead of cocoa powder is filled and topped with gooey-sweet coconut pecan frosting, which, in my opinion, is the best part.
We love this cake so much that we make it for my husband's birthday every year, and I know your family will love it as much as mine!
Why is it Called a German Chocolate Cake?
Believe it or not, this cake is actually not German! It was originally called German's Chocolate Cake after Sam German.
Sam German was an English-American baker who worked for Baker's chocolate and invented a new kind of sweet baking chocolate in 1852.
About 100 years later, a recipe was published in a Dallas newspaper from a homemaker sharing her chocolate cake recipe using this particular variety of sweet chocolate. Baker's chocolate began distributing the recipe throughout the country, during which time many publishers dropped the "'s" to call it what it's known as now "German Chocolate Cake."
So it's actually American, not German!
What is Different about German Chocolate Cake?
A German chocolate cake is not your average chocolate cake. But why? Two things make it different:
- It's made with German chocolate. If you go to the baking section of your grocer and look at the baking chocolate (by the chocolate chips!), you'll see several varieties. Traditional German chocolate cake is made with German (sweet) baking chocolate (it usually comes in the green box!). Because it uses this special chocolate, it is usually a lighter brown instead of the deep almost-black color of normal chocolate cake. There is no cocoa powder in German Chocolate Cake.
- The coconut pecan frosting. German chocolate cake is covered in a sweet and gooey frosting that reminds me of caramel and is swirling with coconut and pecans.
What is German Chocolate Cake Frosting Made of?
German Chocolate Cake is smothered in a special gooey, sweet, and decadent coconut pecan frosting (read more about it here).
It's made like a custard with sugar, milk (or in this case evaporated milk), egg yolks, butter, and vanilla. Then when it thickens, the coconut and chopped pecans are added to make the classic frosting that German Chocolate Cake is known for.
To Buttercream or Not?
Traditionally German Chocolate Cake is prepared with just the coconut pecan frosting. However, I have seen many recipes recently that include chocolate buttercream, and they do look really pretty.
I don't personally think chocolate buttercream is necessary, but if you'd like to do some decorating or make it extra pretty, here's a super easy chocolate buttercream to go with it:
Chocolate Buttercream
- 1 cup salted butter, softened
- ¾ cup unsweetened cocoa powder
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cream
In a large bowl, beat butter, cocoa powder, and powdered sugar until fluffy using an electric hand mixer. Add in cream and vanilla extract. Beat until combined and fluffy (if you feel any grittiness, that means you're not done beating yet!). Transfer to piping bag(s) for frosting.
More Cake Recipes You'll Love
- 7Up Pound Cake - a lemon pound cake with lemon glaze made light with the addition of 7Up.
- Chocolate Texas Sheet Cake - a rich chocolate sheet cake with the absolute best chocolate frosting you'll ever have in your life.
- Sweet Potato Pecan Cupcakes - sweet potato cupcakes with bits of chopped pecans topped with caramel frosting.
- Boston Cream Pie Cupcakes - yellow cupcakes filled with custard filling and topped with a rich chocolate ganache.
- Butterfinger Cake - chocolate poke cake with caramel drizzle and whipped cream and Butterfinger frosting.
German Chocolate Cake Video
Traditional German Chocolate Cake
Ingredients
For the Cake
- 2 ½ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 egg yolks unbeaten
- 1 cup buttermilk
- 1 cup butter room temperature
- 2 cups granulated sugar
- 4 egg whites (keep the yolks for the frosting!)
- 4 ounces German baking chocolate (1 bar)
- 1 teaspoon vanilla
Coconut Pecan Frosting
- 2 cups evaporated milk
- 2 cups granulated sugar
- 6 egg yolks
- 1 cup butter
- 2 teaspoons vanilla
- 3 cups shredded sweet coconut
- 2 cups chopped pecans
Instructions
For the Cake
- Preheat oven to 350°F.
- Grease three 8-inch cake pans (or two 9-inch) with butter. Line with parchment paper. Set aside.
- Sift or mix flour, salt, and baking soda together in a bowl. Set aside.
- Melt chocolate in a small bowl in the microwave for 30 seconds at a time, stirring between each interval, until chocolate is fully melted. When chocolate is fully melted, set aside to cool a bit.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add yolks, one at a time, beating well after each addition.
- Mix in cooled chocolate and vanilla.
- Add ⅓ of the flour mixture. Beat until combined. Add in ⅓ of the buttermilk, beating again to combine. Continue adding flour alternately with buttermilk, until all ingredients are mixed in.
- In a separate large clean mixing bowl, beat egg whites with a hand or stand mixer until stiff peaks form.
- Fold stiff egg whites into cake batter mixture.
- Pour into cake pans (three 8-inch or two 9-inch).
- Bake at 350°F for 30-35 minutes, until cooked through.
- Allow to cool for 15 minutes before turning out of pan onto a cooling rack to finish cooling.
Directions for Coconut Pecan Frosting:
- Mix all ingredients, except coconut and pecans, together in a medium to large saucepan.
- Cook over medium heat, stirring constantly, until thickened, about 12 minutes. Frosting will thicken a tiny bit more after cooling. Remove from heat when frosting has thickened.
- Fold in coconut and pecans. Allow frosting and cake to fully cool before assembling.
- To assemble, spread ⅓ of the filling mixture between each of the 3 layers. Top with the remaining third.
Notes
- Buttermilk - If you don't have any buttermilk on hand, use this easy buttermilk substitute with ingredients you probably already have at home!
- Cake Flour: If you don't have any cake flour on hand, simply add 2 ½ tablespoons cornstarch to the bottom of your measuring cup. Then fill the rest of your measuring cup(s) normally to measure the full amount of flour. (Only 2.5 tablespoons total) Check out this cake flour substitute guide for more info.
- Chocolate Buttercream can be used to frost the outside of the cake and pipe along the edges for a more finished look, if desired.
- Melt the chocolate in short intervals, stirring after each increment, to avoid seizing and burning. It will take a few times to get it all the way melted, but it's really important to keep the chocolate from burning.
- 9x13" Cake: Bake in a buttered 9x13" baking dish at 350°F for about 40 minutes. Top with coconut pecan frosting.
- Make Ahead Instructions: Prepare and bake cake. Wrap individual layers tightly and refrigerate for up to 2 days. Make coconut pecan frosting to fill. Cover and refrigerate for up to 2 days. Bring to room temperature before assembling.
- Storage: Cover leftover cake tightly and store in the refrigerator for 5 days.
- Freezer Instructions: Frosted cake freezes well, up to 3 months. Freeze, then cover tightly and return to freezer for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Nutrition
UPDATE INFO: This recipe was originally published in October 2014. It was updated with new pictures, tips, and video and republished in September 2022.
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Adrian says
Love this recipe! German Chocolate Cake is also MY husband's favorite kind of cake and his birthday is coming up in November! Pinned! I am definitely using this recipe to make his Bday Cake!
Michelle says
Seriously, this cake was awesome. It's my husband's great grandma's recipe, and my husband is still talking about how amazing it was 4 days later! lol I hope you enjoy it! Let me know if you have questions! And thanks for stopping by!
Patty Haxton Anderson says
I am so glad you have the REAL frosting that belongs on this cake!
Elizabeth says
Yum. I love german chocolate. One of my favorites for sure!! I have to leave out the pecans because of nut allergies, but I love this!!
Merlinda Little (@pixiedusk) says
Thanks for the tip! The recipe that I know uses different flour thats is not available here. This is so helpful for when I am doing something that needs cake flour =) The cake looks so lush! I can already imagine how sweet and yummy it taste! #TastyTuesdays
My Family Ties says
What a great recipe, I haven't heard of this before but it sounds delicious! 🙂 #TastyTuesdays
Hayley @ Hay In A Day says
Ooo would love to try this! Love the sound of the coconut pecan frosting 🙂 #tastytuesdays
Alexis AKA MOM says
My dad's favorite dessert. This looks so amazing!!
Jacqui says
MMM! This looks so yummy!! Thank you for linking up to Party Time and we hope to see you again next week!"
Joy says
Yum! I love German Chocolate Cake! Now I just need someone to have a birthday so I have a good excuse to make this 😉 Pinning!
Audrey says
I haven't had this in so long. Your recipe looks divine. I love the coconut pecan topping.
Thanks for sharing on Tasty Tuesdays.
carolyn | homework says
Thank you so much for sharing your wonderful project on The Inspiration Board at homework. I loved your project and featured you today!
Have a wonderful weekend!
carolyn ~ homework
Michelle says
Aww. Thank YOU for hosting the party every week, featuring me, and stopping by! 🙂
Angie says
This looks so delicious! I found your lovely blog on Serenity Saturday.
Thanks
Angie
PS - I also wanted to invite you to the "Great Blog Train" (blog hop) - we are travelling to Colorado Springs CO this month. http://www.godsgrowinggarden.com/2014/10/the-great-blog-train-22-giveaway.html
Tammy @ creativekkids says
My dad would love this cake! I am pinning it, and I wanted you to know that your post received 12 clicks on the Bloggers Brags Pinterest Party last week and will be featured on Monday's party on all the blogs hosting the party. Thanks for linking up!
Michelle says
Thank you so much! And thanks for hosting the party every week! I really enjoy joining in!
Debbie W. says
Sounds sooooo good. Mom always made them for us. I've never tried it. Now is the time.
Sinea Pies says
German Chocolate cake is my all-time favorite. This is getting pinned for sure! I host the Wonderful Wednesday Blog Hop on Ducks 'n a Row. We go live Tuesday evenings at 7pm EDT. Would love it i if you'd stop by and share this.
Jennifer Dawn says
This looks amazing! Well done! I'm featuring it at this week's link party! http://www.thelifeofjenniferdawn.com/2014/10/a-little-bird-told-me-link-party-112.html
Mila says
Inviting you to share your cake with my fall themed party Big Autumn Bash 🙂 :
http://milaslittlethings.com/2014/10/big-autumn-bash-the-link-party.html
xx
Mila
milaslittlethings.com
[email protected]
Angie says
Congrats - You are the "featured caboose" today on the November "Great Blog Train" blog hop! I hope that you stop by & hop on board - we are travelling to Alaska this month!
Thanks
Angie
http://www.godsgrowinggarden.com/2014/11/the-great-blog-train-23-giveaway.html
Sally says
I made this today, and it tastes good, but it didn't rise right. Any ideas of what went wrong?? :/
Plus, I made it in 2-9" pans and it was way too much batter for the two pans.
Michelle says
I'm guessing you either over-mixed, your egg whites weren't stiff enough, or your baking soda was no good, but it's hard to say without actually seeing. The directions also do say you need THREE 8 or 9 inch pans.
Nicole E Harris says
I've made this cake several times now. loved by all of my family and friends. wish I could post the pic of the results. Thank you for this amazing recipe.
Michelle says
I'm so glad you love it! We love it too! I make it at least twice per year for birthdays! If you have an instagram, you can post it there and tag #TheGraciousWife so we can all see!
Kathy says
Interesting tidbit. The cake isn’t really German. The man that made the chocolate’s name was German. So the name of the chocolate is “German’s chocolate” cake. People who use dark chocolate are not making German’s chocolate cake.
Kali Alexandria says
Such a tasty german cake recipe! Making this for my hubby's bday, thank you!!
Dana Sandonato says
Totally had no idea this dessert wasn't German. Today I learned. Lol. What I also learned is that I can now make a mean German Chocolate Cake thanks to you! This was so simple to follow, and I'm not much of a baker. Actually really enjoyed the process with this one. And, of course, the result 😉
Amanda Wren-Grimwood says
This cake is so delicious. I really love the combination of chocolate and coconut and can't resist another slice!
Patty at Spoonabilities says
This definitely sounds like the best German Chocolate Cake. It looks sooooo rich and moist. And those amazing layers of sweet and gooey coconut pecan frosting. YES PLEASE!
Robin Gagnon says
This cake was delicious and moist. I love that it had plenty of the icing mixture too!
Luci's Morsels says
I love the history of the cake! I had NO idea!!!
Charles says
Fun fact about the origination of the German Chocolate Cake! This looks sooo Good!
I will definitely be on my Thanksgiving menu. Thank You!
Stephanie Sandstone says
Oh my goodness. I want to eat that frosting with a spoon! That is the most delicious looking german chocolate cake I've ever seen. Can't wait to try it out on my family!
Elizabeth says
German chocolate cake is one type of cake I've never tried making. This looks like a great recipe to try! Never knew about the history of the name of the cake either. Interesting!
veenaazmanov says
The Coconut Pecan Frosting takes this delicious cake to a unique level. Sounds rich and a must try German Chocolate cake recipe.
Lana says
This was just incredible and a huge hit. I’m absolutely making this again! Reminds me of the German chocolate cake my mother made for us when were children for birthdays.
Sara Welch says
This was everything a gourmet dessert should be, and then some! Turned out perfectly light yet rich and moist; easily, a new favorite recipe!