Name: German Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter; 2 cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup buttermilk; 4 oz German sweet chocolate, melted and cooled; 1 cup evaporated milk; 1 cup granulated sugar (for frosting); 3 large egg yolks; 1/2 cup unsalted butter (for frosting); 1 tsp vanilla extract (for frosting); 1 1/3 cups shredded coconut; 1 cup chopped pecans

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German chocolate cake is a rich, layered dessert known for its deep chocolate flavor and signature coconut-pecan frosting. Interestingly, it’s not German at all—it was named after Samuel German, an American baker who developed a type of dark-baking chocolate. I find that this cake is perfect for special occasions, from birthdays to holidays, and always manages to impress with its moist texture and nutty-sweet topping.

Why You’ll Love This Recipe

I love how each bite of this cake delivers a harmonious balance of chocolate, coconut, and pecans. The layers are fluffy yet rich, and the frosting has a luscious, almost caramel-like texture that clings beautifully to the cake. This recipe also feels nostalgic—it’s the kind of dessert that brings comfort and a sense of tradition. I also appreciate that it looks just as good as it tastes, making it a showstopper on any dessert table.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

all-purpose flour
baking soda
salt
unsalted butter
granulated sugar
large eggs
vanilla extract
buttermilk
German sweet chocolate, melted and cooled

For the coconut-pecan frosting:

evaporated milk
granulated sugar
large egg yolks
unsalted butter
vanilla extract
shredded coconut
chopped pecans

Directions

I start by preheating the oven to 350°F (175°C) and preparing three 9-inch round cake pans by greasing and flouring them.
In a bowl, I whisk together the flour, baking soda, and salt.
In a separate large bowl, I cream the butter and sugar until it’s light and fluffy.
I add the eggs one at a time, beating well after each, and stir in the vanilla.
I alternate adding the flour mixture and the buttermilk into the wet ingredients, mixing just until combined.
Then I fold in the melted German chocolate until the batter is smooth.
I divide the batter evenly into the pans and bake them for about 25–30 minutes, until a toothpick inserted in the center comes out clean.
While the cakes cool, I prepare the frosting by cooking evaporated milk, sugar, egg yolks, butter, and vanilla over medium heat, stirring constantly until thickened—usually about 12 minutes.
I remove it from the heat and stir in the coconut and pecans, then let it cool.
Once the cakes are completely cool, I frost between the layers and on top. I usually leave the sides bare to showcase the classic rustic look.

Servings and timing

This cake makes about 12 generous slices. It takes approximately 30 minutes to prep, 30 minutes to bake, and another 30 minutes for cooling and assembly—so I set aside around 1 hour and 30 minutes total.

Variations

I sometimes substitute walnuts for pecans if that’s what I have on hand.
For a chocolate overload, I add a layer of ganache between the cake layers.
I’ve tried adding a bit of instant coffee to the batter to enhance the chocolate flavor—it really works.
When I want a fruity twist, I spread a thin layer of raspberry jam before adding the frosting.
Making it into cupcakes is also fun—just reduce the baking time to 18–20 minutes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The cake stays moist, and the frosting holds up well. When I want to serve it again, I let the slice sit out at room temperature for about 20 minutes. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil, then thaw them in the fridge overnight.

FAQs

What makes German chocolate cake unique?

It’s the coconut-pecan frosting that truly defines this cake. The sweet, nutty topping adds texture and flavor that sets it apart from regular chocolate cakes.

Can I use regular chocolate instead of German sweet chocolate?

Yes, but I’ve found that German sweet chocolate has a mild sweetness and smoothness that’s just right for this cake. If I substitute, I use semi-sweet chocolate and add a touch more sugar.

How do I prevent the cake from drying out?

I make sure not to overbake and always check for doneness with a toothpick. I also keep the cake well covered in the fridge to maintain its moisture.

Is there a substitute for buttermilk?

When I’m out of buttermilk, I mix a tablespoon of vinegar or lemon juice with a cup of milk and let it sit for 5 minutes. It works in a pinch.

Can I make the frosting ahead of time?

Yes, I often make the frosting the night before. I let it cool completely and store it in the fridge, then bring it to room temperature before spreading.

Conclusion

German chocolate cake is a timeless dessert that always brings smiles. I love how the richness of the chocolate pairs with the sweet, nutty frosting, and I never get tired of baking it for loved ones. Whether it’s a holiday, celebration, or just a craving for something indulgent, this cake always delivers.

German Chocolate Cake

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Author: Sue
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

German chocolate cake is a rich, layered chocolate cake known for its unique coconut-pecan frosting. It's perfect for special occasions and offers a nostalgic, indulgent dessert experience.

Instructions

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla.
Alternate adding flour mixture and buttermilk to the wet ingredients, mixing just until combined.
Fold in melted German chocolate until batter is smooth.
Divide batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
To make frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly until thickened, about 12 minutes.
Remove from heat and stir in coconut and pecans. Let cool before frosting the cake.
Frost between layers and on top of the cooled cakes. Leave sides unfrosted for a rustic look.