German Chocolate Cake
This post may contain affiliate links. Read my full disclosure policy. Learn how to make classic German chocolate cake, with rich chocolate layers and coconut-pecan frosting. This timeless dessert has been a favorite for decades and is always a crowd-pleaser! German chocolate cake is a decadent chocolate cake layered with a rich coconut-pecan frosting. It’s named after Sam German, who created “German’s chocolate” for Baker’s back in 1852. The cake became famous in the 1950s, when a Texas homemaker’s recipe was published in a Dallas newspaper. It was such a hit, it boosted German’s Chocolate sales by 73% in just one year! Typically, the sides of a German chocolate cake are left bare or coated with chocolate ganache. For an attractive and easy finish, I suggest leaving the sides uncovered and drizzling a glossy chocolate glaze over the top. This creates a pretty drip effect without the extra effort of covering the sides. “Hands down, the best cake I have ever had.” What You’ll Need To Make German Chocolate Cake Semi-sweet Chocolate: While German chocolate cake was originally made using German’s Sweet Chocolate, most modern takes use ingredients like cocoa powder or various types of chocolate because German’s is not widely available. I find semi-sweet chocolate works very well. Eggs (Whites and Yolks Separated): The yolks add richness and color to the batter, while the beaten whites are folded in to give the cake its light, airy texture. All-Purpose Flour: Forms the structure of the cake. Use the spoon-and-level method to measure accurately. Unsweetened Natural Cocoa Powder: Deepens the chocolate flavor. Sifting removes any lumps for a smoother batter. Baking Soda: Acts as a leavening agent, helping the cake rise and become fluffy. Butter: Adds moisture and creaminess to the cake. Granulated Sugar: Sweetens the cake and contributes to its tender crumb. Vanilla Extract: Adds depth and warmth to the flavor of the cake. Buttermilk: Adds moisture and a slight tanginess, which balances the sweetness and complements the chocolate flavor. Frosting Ingredients: Egg yolks, evaporated milk, light brown sugar and butter form the rich base, while sweetened flaked coconut and pecans bring texture and distinctive flavors. Chocolate Glaze Ingredients: Heavy cream, light corn syrup, and melted chocolate make a rich, glossy finish on top of the cake. Jump to the printable recipe for precise measurements Semi-sweet Chocolate: While German chocolate cake was originally made using German’s Sweet Chocolate, most modern takes use ingredients like cocoa powder or various types of chocolate because German’s is not widely available. I find semi-sweet chocolate works very well. Eggs (Whites and Yolks Separated): The yolks add richness and color to the batter, while the beaten whites are folded in to give the cake its light, airy texture. All-Purpose Flour: Forms the structure of the cake. Use the spoon-and-level method to measure accurately. Unsweetened Natural Cocoa Powder: Deepens the chocolate flavor. Sifting removes any lumps for a smoother batter. Baking Soda: Acts as a leavening agent, helping the cake rise and become fluffy. Butter: Adds moisture and creaminess to the cake. Granulated Sugar: Sweetens the cake and contributes to its tender crumb. Vanilla Extract: Adds depth and warmth to the flavor of the cake. Buttermilk: Adds moisture and a slight tanginess, which balances the sweetness and complements the chocolate flavor. Frosting Ingredients: Egg yolks, evaporated milk, light brown sugar and butter form the rich base, while sweetened flaked coconut and pecans bring texture and distinctive flavors. Chocolate Glaze Ingredients: Heavy cream, light corn syrup, and melted chocolate make a rich, glossy finish on top of the cake. Jump to the printable recipe for precise measurements Step-by-Step Instructions Make the chocolate cake layers: Place the chocolate in a medium heatproof bowl. Bring the water to a boil and pour over the chocolate; let sit for one minute. Stir until the chocolate is melted and the mixture is smooth. In a medium bowl, beat the egg whites on high speed until stiff peaks form. In another bowl, whisk together the flour, cocoa powder, baking soda and salt. In a very large bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in the melted chocolate mixture and the vanilla. On low speed, alternately mix in the flour and buttermilk. Gently fold in the egg whites in two additions until the batter is smooth. Divide the batter evenly into the prepared pans and bake until the cakes are set and a toothpick inserted into the centers comes out clean. Cool the cakes in the pans for about 15 minutes, then turn out onto wire racks to cool completely. Make the frosting: Whisk the egg yolks, evaporated milk, and light brown sugar in a saucepan, then add the butter and bring to a gentle boil. Cook over medium-low heat until thick, about 12 minutes. Remove from the heat and mix in the coconut, pecans, vanilla, and salt. Make the chocolate glaze: Microwave the cream and corn syrup in a medium bowl until boiling. Add the chopped chocolate, let sit for 30 seconds, then whisk until smooth. Cool until slightly thickened. Assemble the cake: Place one cake layer on a cake platter. Spread a third of the coconut-pecan frosting over top. Repeat with the remaining layers and frosting, leaving the sides of the cake bare. Drizzle the chocolate glaze over the top of the cake, letting it drip down the sides. The cake can be made up to two days ahead of time and stored in a cake dome at room temperature. The cake layers can also be frozen without the frosting for up to 3 months. Video Tutorial You May Also Like RecipeComments (77)Add Comment Recipe Comments (77) Add Comment Ingredients For the Cake 4 oz semisweet chocolate, chopped ½ cup water 4 eggs, whites and yolks separated 2¼ cups all-purpose flour, spooned into measuring cup and leveled off ¼ cup unsweetened natural cocoa powder, such as Hershey’s, sifted 1 teaspoon baking soda ½ teaspoon salt 2 sticks (1 cup) unsalted butter, softened 2 cups granulated sugar 1 teaspoon vanilla extract 1 cup buttermilk (see note) 4 oz semisweet chocolate, chopped ½ cup water 4 eggs, whites and yolks separated 2¼ cups all-purpose flour, spooned into measuring cup and leveled off ¼ cup unsweetened natural cocoa powder, such as Hershey’s, sifted 1 teaspoon baking soda ½ teaspoon salt 2 sticks (1 cup) unsalted butter, softened 2 cups granulated sugar 1 teaspoon vanilla extract 1 cup buttermilk (see note) For the Coconut-Pecan Frosting 4 egg yolks 1 (12-oz) can evaporated milk 1½ cups (packed) light brown sugar 1½ sticks (¾ cup) unsalted butter, cut into small pieces 2½ cups (lightly packed) sweetened flaked coconut (preferably Baker’s) 2 cups coarsely chopped pecans 1½ teaspoons vanilla extract ¼ teaspoon salt 4 egg yolks 1 (12-oz) can evaporated milk 1½ cups (packed) light brown sugar 1½ sticks (¾ cup) unsalted butter, cut into small pieces 2½ cups (lightly packed) sweetened flaked coconut (preferably Baker’s) 2 cups coarsely chopped pecans 1½ teaspoons vanilla extract ¼ teaspoon salt For the Chocolate Glaze ¼ cup heavy cream 1 tablespoon light corn syrup 2 oz semi-sweet chocolate, chopped ¼ cup heavy cream 1 tablespoon light corn syrup 2 oz semi-sweet chocolate, chopped Instructions For the Cake Preheat the oven to 350°F and set an oven rack in the middle position. Spray 3 or 2 (9-inch) round cake pans with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour. Line the bottoms of the pans with parchment circles and spray again. Place the chocolate in a medium heatproof bowl. Bring the water to a boil in the microwave (or on the stovetop) and pour over the chocolate; let sit for one minute. Stir until the chocolate is melted and the mixture is completely smooth. In a medium bowl, using an electric mixer, beat the egg whites on high speed until stiff peaks form, 1 to 2 minutes. Set aside and clean the beaters (you’ll use them again for the batter). In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside. In a very large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes (start on low, then increase the speed to medium). Add the egg yolks, one at a time, beating well after each addition. Blend in the melted chocolate mixture and the vanilla. On low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Add about ⅓ of the egg whites to the cake batter; fold until evenly combined. Add the remaining egg whites and fold just until the batter is uniform. Divide the batter evenly into the prepared pans. Bake until the cakes are set and a toothpick inserted into the centers comes out clean, 25 to 30 minutes for 3 layers or 35 to 40 minutes for 2 layers. Cool the cakes in the pans for about 15 minutes, then turn out onto wire racks to cool completely. Preheat the oven to 350°F and set an oven rack in the middle position. Spray 3 or 2 (9-inch) round cake pans with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour. Line the bottoms of the pans with parchment circles and spray again. Place the chocolate in a medium heatproof bowl. Bring the water to a boil in the microwave (or on the stovetop) and pour over the chocolate; let sit for one minute. Stir until the chocolate is melted and the mixture is completely smooth. In a medium bowl, using an electric mixer, beat the egg whites on high speed until stiff peaks form, 1 to 2 minutes. Set aside and clean the beaters (you’ll use them again for the batter). In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside. In a very large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes (start on low, then increase the speed to medium). Add the egg yolks, one at a time, beating well after each addition. Blend in the melted chocolate mixture and the vanilla. On low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Add about ⅓ of the egg whites to the cake batter; fold until evenly combined. Add the remaining egg whites and fold just until the batter is uniform. Divide the batter evenly into the prepared pans. Bake until the cakes are set and a toothpick inserted into the centers comes out clean, 25 to 30 minutes for 3 layers or 35 to 40 minutes for 2 layers. Cool the cakes in the pans for about 15 minutes, then turn out onto wire racks to cool completely. For the Coconut-Pecan Frosting In a 2-quart saucepan, whisk together the egg yolks, evaporated milk, and light brown sugar; add the butter and bring to a gentle boil. Cook over medium-low heat, whisking frequently, until thick, about 12 minutes (adjust the heat as necessary to keep the mixture at a gentle boil). Remove from the heat and stir in the coconut, pecans, vanilla, and salt. Let cool to room temperature. In a 2-quart saucepan, whisk together the egg yolks, evaporated milk, and light brown sugar; add the butter and bring to a gentle boil. Cook over medium-low heat, whisking frequently, until thick, about 12 minutes (adjust the heat as necessary to keep the mixture at a gentle boil). Remove from the heat and stir in the coconut, pecans, vanilla, and salt. Let cool to room temperature. For the Chocolate Glaze Pour the cream and corn syrup into a medium microwave-safe bowl. Microwave on high power until boiling, about 1 minute. Add the chopped chocolate. (Alternatively, place the chocolate in a medium bowl. In a small saucepan, bring the cream and corn syrup to a boil and then pour it over the chocolate.) Let the mixture sit for 30 seconds, then whisk until smooth and glossy. Let the ganache cool until slightly thickened but still pourable, whisking occasionally so a film doesn't form on top, 10 to 15 minutes. (If it gets too thick, you can warm it in the microwave for 10 seconds, or until just pourable.) Pour the cream and corn syrup into a medium microwave-safe bowl. Microwave on high power until boiling, about 1 minute. Add the chopped chocolate. (Alternatively, place the chocolate in a medium bowl. In a small saucepan, bring the cream and corn syrup to a boil and then pour it over the chocolate.) Let the mixture sit for 30 seconds, then whisk until smooth and glossy. Let the ganache cool until slightly thickened but still pourable, whisking occasionally so a film doesn't form on top, 10 to 15 minutes. (If it gets too thick, you can warm it in the microwave for 10 seconds, or until just pourable.) To Assemble For a 3 layer cake: Place 1 cake layer, rounded side down, on a cake platter. Using a metal spatula, spread ⅓ of the coconut-pecan frosting over the layer. Add the second layer, rounded side down; spread with ⅓ of the frosting. Add the third layer, rounded side up; spread with remaining frosting, leaving the sides of the cake unfrosted. For a 2-layer cake, follow the same procedure but spread half of the frosting over the bottom layer and the remaining half over the top layer. Prepare the chocolate glaze and drizzle it over the top of the cake, letting it drip down the sides. Cut the cake with a small, very-sharp serrated knife, using a sawing motion and wiping the knife clean (carefully!) between slices. Note: If you’d like to make your own buttermilk, check out: How to Make Buttermilk. Make-Ahead/Freezing Instructions: The cake can be made up to two days ahead of time and stored in a cake dome at room temperature. The cake layers can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before assembling and frosting the cake. For a 3 layer cake: Place 1 cake layer, rounded side down, on a cake platter. Using a metal spatula, spread ⅓ of the coconut-pecan frosting over the layer. Add the second layer, rounded side down; spread with ⅓ of the frosting. Add the third layer, rounded side up; spread with remaining frosting, leaving the sides of the cake unfrosted. For a 2-layer cake, follow the same procedure but spread half of the frosting over the bottom layer and the remaining half over the top layer. Prepare the chocolate glaze and drizzle it over the top of the cake, letting it drip down the sides. Cut the cake with a small, very-sharp serrated knife, using a sawing motion and wiping the knife clean (carefully!) between slices. Note: If you’d like to make your own buttermilk, check out: How to Make Buttermilk. Make-Ahead/Freezing Instructions: The cake can be made up to two days ahead of time and stored in a cake dome at room temperature. The cake layers can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before assembling and frosting the cake. Nutrition Information Powered by Per serving (16 servings) Serving size: 1 slice Calories: 705 Fat: 42 g Saturated fat: 22 g Carbohydrates: 79 g Sugar: 60 g Fiber: 4 g Protein: 8 g Sodium: 307 mg Cholesterol: 142 mg Per serving (16 servings) Serving size: 1 slice Calories: 705 Fat: 42 g Saturated fat: 22 g Carbohydrates: 79 g Sugar: 60 g Fiber: 4 g Protein: 8 g Sodium: 307 mg Cholesterol: 142 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & TartsDessertAmerican Cakes, Pies & Tarts Dessert American