Get ready to bake the most incredible German Chocolate Cake recipe you’ve ever tasted. This from-scratch version yields a wonderfully moist, tender chocolate cake with layers of luscious, gooey coconut-pecan frosting. It’s a timeless classic for a reason, and this recipe makes it perfectly achievable for enthusiastic home cooks.
Forget the box mix. This is the real deal, and it’s worth every single step.
What Exactly Is German Chocolate Cake?
Here’s a fun fact: German Chocolate Cake isn’t actually from Germany. It’s a proud American creation! The cake gets its name from an American baker named Samuel German, who developed a type of sweet baking chocolate for the Baker’s Chocolate Company in 1852. The cake, originally named “German’s Chocolate Cake,” was created in the 1950s using his specific chocolate. Over time, the possessive ‘s’ was dropped, leading to the name we know today.
The defining feature is the caramel-like custard frosting, loaded with sweet coconut and crunchy pecans. It’s a true showstopper dessert.
Why This is the Best German Chocolate Cake Recipe
We’ve designed this recipe to be foolproof and deliver bakery-quality results. Here’s why it stands out:
- Unbelievably Moist Crumb: The use of buttermilk and boiling water creates a tender, super-moist chocolate cake that stays fresh for days.
- Perfectly Balanced Flavor: This isn’t an overly sweet cake. The mild sweet chocolate and rich cocoa powder are perfectly balanced by the rich, nutty frosting.
- Gooey, Never-Runny Frosting: We’ll show you exactly how to cook the custard base to the perfect consistency for a frosting that sets up beautifully without being stiff.
- Clear, Simple Steps: We break down every stage of the process into easy-to-follow instructions, taking the intimidation out of this impressive dessert. For another impressive but easy dessert, check out this Chocolate Chip Cookie Pie.
Key Ingredients You’ll Need
Getting the best result starts with the right ingredients. Here’s what you’ll need to gather.
For the Moist Chocolate Cake Layers
- German’s Sweet Chocolate: This is the key to the cake’s authentic, mild chocolate flavor. You can find it in the baking aisle.
- All-Purpose Flour: Provides the structure for our cake layers.
- Unsweetened Cocoa Powder: Adds a deeper layer of chocolate flavor.
- Baking Soda & Baking Powder: Our leavening agents that give the cake its beautiful lift.
- Salt: Balances all the sweetness.
- Unsalted Butter: Make sure it’s at room temperature for proper creaming.
- Granulated Sugar: For sweetness and a tender texture.
- Eggs: Binds the ingredients and adds richness. Room temperature is a must!
- Vanilla Extract: Enhances the chocolate flavor.
- Buttermilk: The acidity in buttermilk creates an incredibly tender crumb.
- Boiling Water: This blooms the cocoa powder, deepening the chocolate taste and adding moisture.
For the Classic Coconut-Pecan Frosting
- Evaporated Milk: The base of our rich custard frosting. Do not substitute with regular milk.
- Granulated Sugar: Sweetens the frosting.
- Egg Yolks: Thickens the custard and adds richness.
- Unsalted Butter: Adds flavor and a silky texture.
- Vanilla Extract: A splash for flavor.
- Sweetened Shredded Coconut: The star of the show!
- Pecans: Toasted pecans provide the best flavor and crunch.
How to Make German Chocolate Cake From Scratch (Step-by-Step)
Let’s break down how to make this iconic cake. We’ll start with the layers first.
Step 1: Prepare Your Pans & Melt the Chocolate
First, preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. For extra insurance, line the bottoms with parchment paper. In a small bowl, combine the German’s sweet chocolate and boiling water. Whisk until the chocolate is completely melted and smooth, then set it aside to cool slightly.
Step 2: Mix Your Dry and Wet Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, using a stand mixer or hand mixer, cream the room temperature butter and sugar together until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
Step 3: Combine and Bake
Now, alternate adding the dry ingredients and the buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined—be careful not to overmix! Finally, gently stir in the melted chocolate mixture. Divide the batter evenly among your three prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
How to Make Perfect Coconut-Pecan Frosting
This is the heart of any good German Chocolate Cake recipe. The key is to cook the custard slowly and cool it completely.
Step 1: Make the Custard Base
In a medium saucepan, whisk together the evaporated milk, sugar, and egg yolks. Add the butter. Cook over medium heat, whisking constantly, until the mixture thickens and just begins to bubble. This can take about 10-12 minutes. Don’t rush this step; constant whisking prevents the eggs from scrambling.
Step 2: Add Coconut and Pecans
Once thickened, remove the saucepan from the heat. Immediately stir in the vanilla extract, shredded coconut, and toasted pecans. The mixture will be glossy and wonderfully fragrant.
Step 3: Cool to a Spreadable Consistency
Pour the frosting into a heatproof bowl and let it cool completely to room temperature. It will thicken significantly as it cools. You can place it in the refrigerator to speed this up, but stir it every 15 minutes to ensure it cools evenly.
Assembling Your Masterpiece
Once your cake layers and frosting are completely cool, it’s time to assemble. Place one cake layer on your serving plate or cake stand. Spread about one-third of the coconut-pecan frosting evenly over the top. Place the second cake layer on top and repeat. Top with the third cake layer and spread the remaining frosting over the top. Traditionally, the sides of a German Chocolate Cake are left unfrosted to show off the beautiful layers, but you can add a thin layer of chocolate buttercream if you prefer.
Pro Tips for a Flawless Cake
- Use Room Temperature Ingredients: For the cake batter, using room temperature butter, eggs, and buttermilk is crucial. They emulsify together much better, creating a uniform, tender crumb.
- Toast Your Pecans: Don’t skip this! Toasting pecans for 5-7 minutes in a 350°F oven brings out their natural oils and deepens their nutty flavor, adding incredible depth to the frosting.
- Don’t Overbake the Cake: The “moist-crumb” test is your best friend. As soon as a skewer comes out with a few moist crumbs attached (but no wet batter), the cakes are done.
- Cool Completely: Ensure both the cake layers and the frosting are fully cooled before assembly. A warm cake or frosting will lead to a sliding, messy disaster. For a different kind of comforting meal, try this classic chicken and dumplings recipe.
Storing Your German Chocolate Cake
Because of the custard-based frosting, this cake should be stored in the refrigerator. Cover it tightly and it will stay fresh and delicious for up to 4 days. Let it sit at room temperature for about 20-30 minutes before serving to allow the frosting and cake to soften slightly.
Frequently Asked Questions
Yes. You can bake the cake layers up to two days in advance. Let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature. The frosting can also be made a day ahead and stored in an airtight container in the refrigerator. Assemble the cake the day you plan to serve it.
Because the frosting is a custard, the cake must be stored in the refrigerator. Keep it in a covered cake carrier or tent it with foil. It will last for up to 4 days. For the best taste and texture, let it sit at room temperature for about 20-30 minutes before serving.
No, it’s an American invention. It’s named after Samuel German, an American baker who created the sweet baking chocolate used in the original recipe. The first published recipe appeared in a Dallas newspaper in 1957.
The main difference is the frosting. German Chocolate Cake is defined by its unique caramel-like custard frosting filled with coconut and pecans. The cake itself is also typically milder and sweeter than a standard devil’s food or dark chocolate cake because it uses German’s Sweet Chocolate.
The most common reason for runny frosting is not cooking the custard base long enough. You need to cook it over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. It will also thicken significantly as it cools completely.
More Dessert Recipes You’ll Love
If you enjoyed making this classic cake, you’ll love exploring other delicious desserts. For a festive treat, try this amazing pumpkin roll recipe. We hope you love this German Chocolate Cake recipe as much as we do. If you make it, please leave a comment below or share a photo with us on Pinterest!
German Chocolate Cake Recipe
German Chocolate Cake Recipe (The BEST From-Scratch)
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
- In a small bowl, combine chopped German's sweet chocolate and boiling water. Whisk until smooth, then set aside to cool slightly.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, cream together the room temperature butter and sugar until light and fluffy (3-4 minutes). Beat in eggs one at a time, then add vanilla.
- On low speed, alternate adding the dry ingredient mixture and the buttermilk to the creamed butter mixture, starting and ending with the dry ingredients. Mix only until just combined.
- Gently stir in the melted chocolate mixture. Divide batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 15 minutes before inverting onto wire racks to cool completely.
- In a medium saucepan, whisk together evaporated milk, sugar, and egg yolks. Add the butter.
- Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble (about 10-12 minutes).
- Remove from heat and immediately stir in vanilla extract, shredded coconut, and toasted pecans.
- Pour into a bowl and let cool completely to room temperature until it thickens to a spreadable consistency.
- Place one cooled cake layer on a serving platter. Spread about one-third of the frosting on top.
- Top with the second cake layer and another third of the frosting.
- Place the final cake layer on top and spread the remaining frosting over the top layer.
Notes
Tip 2: Ensure all your refrigerated ingredients (butter, eggs, buttermilk) are at room temperature before you start for the most tender cake crumb.
Tip 3: Store the cake in the refrigerator due to the custard-based frosting. Let it sit out for 20 minutes before serving.
