This classic German chocolate cake is pure Southern comfort with its soft, chocolatey layers filled and topped with rich coconut-pecan frosting. It’s a showstopping dessert that’s surprisingly simple to make from scratch.
German chocolate cake has always held a special place in my heart. Growing up, my mother made it for me on special occasions — always from a mix, but I loved every bite. This homemade version keeps the spirit of that nostalgic cake but takes it to another level with from-scratch flavor and texture.
The cake itself is tender and balanced, with a touch of cocoa to deepen the chocolate flavor without overpowering the sweet, nutty frosting. It’s just the kind of dessert that feels worth celebrating, whether it’s for a birthday, holiday, or simply because you’re craving something truly special.
Why You’ll Love This German Chocolate Cake Recipes
- Classic flavor, homemade upgrade. The familiar sweetness of German’s chocolate gets a boost from cocoa powder for richer flavor.
- That coconut-pecan frosting. Buttery, caramel-like, and loaded with toasted nuts and coconut. It’s the heart of this cake!
- Beautifully old-fashioned. Three layers, plenty of frosting, and no fancy decorating. Just pure homemade charm!
Key Ingredients
- German’s sweet chocolate – The traditional base for this cake’s distinctive flavor.
- Cocoa powder – Adds depth to the chocolate flavor.
- Buttermilk – Keeps the crumb soft and tender.
- Egg whites – Whipped and folded in for a light, fluffy texture.
- Sweetened coconut & pecans – The stars of that iconic frosting.
- Evaporated milk – Adds creaminess and richness to the frosting.
Did you know?
German Chocolate Cake isn’t actually from Germany! It’s named after Samuel German, an American baker who developed the sweet baking chocolate used in the original recipe. The cake became famous in the 1950s when a Texas homemaker’s recipe using “German’s Chocolate” went nationwide.
How to Make German Chocolate Cake
This cake has a few moving parts, but none of them are difficult and every step builds toward those beautiful layers you’ll be proud to show off. Don’t be intimidated by the layers! Each step is simple, and the results are so worth it.
Start with the chocolate.
German’s sweet chocolate melts beautifully when combined with boiling water. Let it stand a couple of minutes before stirring to ensure the chocolate melts smoothly without scorching. Let it cool just a bit before adding it to your batter so it doesn’t seize.
Build a soft, flavorful batter.
Creaming the butter and sugar until really light makes all the difference here. The cocoa powder deepens the flavor, while buttermilk keeps the crumb moist and tender. Alternate adding the flour and buttermilk so everything stays balanced and smooth.
Whip and fold with care.
Those beaten egg whites are what give this cake its delicate texture. Fold them in gently. There’s no need to be overly cautious, but try to preserve as much air as you can. You’ll see the batter turn beautifully light and fluffy.
Bake evenly.
Three 8-inch pans give you perfect layers that bake quickly and evenly. The cakes should spring back when lightly touched in the center. Let them cool completely before you even think about frosting; otherwise, the filling will slide right off.
Cook the frosting low and slow.
The coconut-pecan frosting thickens gradually as the egg yolks cook and the sugar caramelizes. Keep stirring and watch for that deep golden color and a pudding-like consistency. Once you stir in the coconut and pecans, the mixture will thicken a bit more as it cools.
Assemble generously.
Stack the layers with a good amount of frosting between each. This is the heart of the cake! The extra frosting batch gives you those lush, visible layers and a thick topping that makes the cake unmistakably “German Chocolate.”
Tips for Making German Chocolate Cake
- Don’t skip the egg white step. It gives the cake its light texture.
- Check doneness carefully. Start checking a minute or two early. A toothpick should come out clean, but the edges shouldn’t look dry.
- Level the layers if needed. This cake often bakes fairly flat, but if the centers dome slightly, trimming makes stacking easier and prevents sliding.
- Toast the pecans for extra flavor. It’s optional but adds a lovely depth that balances the sweetness of the frosting.
- Cook the frosting slowly. It should thicken gently. Too hot and it can curdle.
- Cool the frosting fully. It spreads best at room temperature.
- Use a sturdy cake plate. The frosting is rich and heavy, so a solid base helps keep the layers stable during assembly and serving.
Make-Ahead Tips
German chocolate cake is the perfect candidate for a little planning ahead. The components hold up beautifully, so you can spread the work over a couple of days without sacrificing freshness or texture.
- Bake the cake layers a day in advance. Once cooled completely, wrap each layer tightly in plastic wrap and keep them at room temperature. For longer storage, you can freeze the wrapped layers for up to 2 months. Just thaw before assembling.
- Make the frosting early. The coconut-pecan frosting can be made a day ahead and refrigerated. Before using, let it sit at room temperature until spreadable again, then give it a good stir.
- Assemble ahead if needed. The fully frosted cake can be made the day before serving. Store it covered in the refrigerator, then bring it to room temperature for about 45–60 minutes before slicing and serving.
How to Store
Because of the rich, custard-style frosting, this cake keeps best covered and refrigerated. Wrap it loosely in plastic or store it in an airtight cake keeper, and it will stay fresh for up to 4 days.
Bring slices to room temperature before serving. The frosting softens and the chocolate flavor really shines when it’s not cold from the fridge.
For longer storage, individual slices can be frozen up to 2 months. Place the slices on a baking sheet to freeze until firm, then wrap each tightly in plastic wrap and place in an airtight container or freezer bag. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.
A Southern Classic Worth Every Bite
This German chocolate cake is more than just a beautiful dessert. It’s a true classic that brings comfort and a touch of celebration to any table. The soft, chocolatey layers and rich coconut-pecan frosting are every bit as special as I remember from my childhood, only now made completely from scratch.
Whether you’re baking it for a birthday, a holiday, or simply because it sounds good (and it always does), it’s one of those cakes that feels like a labor of love, even though it’s surprisingly approachable. Every slice is a sweet reminder that the classics never go out of style.
More Classic Southern Cakes
German Chocolate Cake
Ingredients
For the cake layers:
- 4 ounces (113 g) German’s sweet chocolate, chopped
- ½ cup (120 ml) boiling water
- 2 cups (240 g) all-purpose flour
- ⅓ cup (28 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
For the coconut-pecan frosting:
- 1 ½ cups (360 ml) evaporated milk, 1 12-ounce can
- 1 ½ cups (300 g) granulated sugar
- 4 large egg yolks, lightly beaten
- ¾ cup (170 g) unsalted butter
- 1 ½ teaspoons vanilla extract
- 2 cups sweetened shredded or flaked coconut
- 1 ½ cups chopped pecans
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Instructions
To make the cake layers:
- Pour the boiling water over the chopped chocolate in a small bowl. Let stand for 2 minutes, then stir until smooth. Cool slightly.
- Preheat the oven to 350°F (175°C). Grease three 8-inch round pans, line the bottoms with parchment paper, and lightly grease the linings.
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each. Mix in the vanilla and melted chocolate.
- Add the flour mixture in three portions, alternating with two portions of the buttermilk.
- In a separate clean bowl, whip the egg whites to stiff peaks. Gently fold into the batter.
- Divide evenly among the three pans. Bake 28–32 minutes, or until a pick inserted into the center comes out clean. Cool completely.
To make the frosting:
- In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and golden (about 12-15 minutes).
- Remove from the heat, and stir in the vanilla, coconut, and pecans. Cool to a spreadable consistency.
- Place one cake layer on a plate. Spread with one-third of the frosting. Repeat with remaining layers and frosting, ending with the top covered generously., leaving the sides of the cake exposed for the classic look.
Notes
- Chocolate: Traditional German’s sweet chocolate gives this cake its distinctive flavor. If you can’t find it, substitute an equal amount of semisweet baking chocolate (about 48–55% cacao). The flavor will be slightly deeper but still delicious.
- Egg whites: Whipping and folding them in at the end helps create a light, fluffy crumb.
- Frosting: Cook the mixture over medium heat, stirring constantly, until it’s thickened and golden, similar to warm pudding in texture. It will continue to thicken as it cools. If it becomes too firm, stir in a splash of evaporated milk until spreadable again. Use a medium (3-quart) saucepan to give the mixture room to bubble and thicken evenly.
- Dividing the batter: For the most even layers, use a kitchen scale to weigh the batter into each pan. If you’re not weighing, use a measuring cup to portion the batter evenly among the three pans.
- Make-ahead: Bake the cake layers and make the frosting a day ahead if you like. Store the layers at room temperature and the frosting in the refrigerator until ready to assemble.
- Storage: Keep the finished cake covered and refrigerated up to 4 days. Bring to room temperature before serving for the best flavor and texture.
