There’s something magical about slicing into a German Chocolate Cake. From the moment the knife hits the rich, chocolatey layers and reveals the gooey coconut-pecan filling, you know you’re in for something indulgent.

This cake isn’t just a dessert—it’s a celebration. Whether it’s your grandmother’s birthday, a dinner with friends, or a quiet weekend treat, this layered beauty never fails to leave a lasting impression.

I remember the first time I baked this cake. The kitchen filled with the scent of melted chocolate and toasted coconut, and the frosting alone almost didn’t make it to the cake.

It’s not just the taste—it’s the texture, the contrast, the perfect harmony of sweetness and crunch. This recipe is my go-to for special occasions, and once you try it, it might become yours too.

Recipe Snapshot

Category	Details
Yield	1 standard 3-layer cake
Serving Size	1 slice
Prep Time	30 minutes
Bake Time	30 minutes
Total Time	1 hour 30 minutes
Calories per Serving	~620
Primary Cooking Method	Baking
Cooling Time	30 minutes
Occasion	Birthdays, Celebrations
Diet Type	Vegetarian
Storage Note	Stores up to 4 days refrigerated

Calories are approximate and may vary depending on exact ingredients used.

German Chocolate Cake

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

slice

Bake Time

minutes

Cooking time

minutes

Calories

620

kcal

This cake is a layered masterpiece known for its rich, moist chocolate sponge and its famous coconut-pecan frosting. The sweetened chocolate used here, known as German’s chocolate, gives it a unique, mellow flavor that sets it apart from darker or bitter varieties. While the cake base is soft and airy, the frosting brings a chewy, nutty, and slightly caramelized finish to every bite.

Despite the complexity of its taste, making a German Chocolate Cake is simpler than it looks. Each element comes together in a way that feels satisfying and rewarding. This is not your everyday chocolate cake—it’s a labor of love, built in layers, frosted with generosity, and finished with rustic beauty. Perfect for holidays, birthdays, or simply to spoil yourself or your guests, this cake earns its place at the center of any table.

Ingredients

For the Cake:
4 oz (115g) German’s sweet chocolate, chopped
1/2 cup boiling water
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs, separated
1 tsp vanilla extract
2 1/2 cups cake flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk, room temperature
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks, beaten
1/2 cup (1 stick) unsalted butter
1 tsp vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

Directions

Preheat and Prep the Pans
Start by preheating your oven to 350°F (175°C). Grease three 9-inch round cake pans thoroughly with butter or nonstick spray. For extra insurance against sticking, line the bottom of each pan with a round of parchment paper. Then, lightly flour the sides.
Melt the German Chocolate
Place the chopped German chocolate in a heatproof bowl. Pour the boiling water directly over the chocolate and let it sit for about 1-2 minutes. Stir gently until the chocolate melts into a smooth, glossy mixture. Set it aside to cool.
Cream Butter and Sugar Until Fluffy
In a large mixing bowl, beat the butter and sugar using an electric mixer on medium-high speed. Continue for about 3 to 4 minutes, or until the mixture is pale and fluffy. This step helps create a lighter crumb.

Add the egg yolks one at a time, beating well after each addition. Then mix in the melted chocolate and vanilla extract, scraping down the sides to make sure everything is combined.
Mix Dry Ingredients Separately
In another bowl, whisk together the cake flour, baking soda, and salt. This helps evenly distribute the leavening agent so you get an even rise.
Alternate Adding Dry Ingredients and Buttermilk
With the mixer on low speed, alternately add the flour mixture and the buttermilk into the chocolate batter—beginning and ending with the dry ingredients. Add the flour in three parts and the buttermilk in two. Mix just until each addition is incorporated; do not overmix.
Beat and Fold in Egg Whites
In a clean bowl, beat the egg whites to stiff peaks using a hand or stand mixer. Gently fold them into the batter using a spatula. This step will aerate the batter, giving the cake a light and tender texture.
Divide and Bake
Evenly divide the batter among the three prepared pans. Smooth the tops with a spatula to level them out. Bake for about 30 minutes, or until a toothpick inserted into the center of each layer comes out clean.
Let the cakes cool in their pans for 10 minutes before transferring to wire racks. Peel off the parchment (if used) and allow the cakes to cool completely before frosting.
Prepare the Coconut-Pecan Frosting
In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This takes around 10-12 minutes. Do not let it boil.

Once thickened, remove from heat. Stir in vanilla extract, shredded coconut, and chopped pecans. Let it cool until it’s spreadable. The frosting will continue to thicken slightly as it cools.
Assemble the Cake
Place one cooled cake layer on a serving plate or cake stand. Spoon and spread about 1/3 of the frosting evenly on top, all the way to the edges. Add the second layer and repeat. Place the final cake layer on top and finish with the remaining frosting.
Traditionally, German Chocolate Cake is not frosted on the sides, but you may lightly frost them if desired. Allow the assembled cake to set at room temperature for about 30 minutes before slicing.

Notes

Use room temperature ingredients. This ensures smoother mixing and better texture.
Don’t over bake the cake layers. Start checking at 28 minutes. Dry cake is hard to fix.
Toast the pecans and coconut slightly before adding to the frosting. Just 5 minutes in a 350°F oven will intensify the flavor.
Level the cakes if they dome while baking. A flat surface will make layering easier and neater.
Let the frosting cool fully before spreading. If it’s too warm, it will slide right off.

Equipment You’ll Need

Make sure your tools are ready before you start baking. Here’s what you’ll need:

3 (9-inch) round cake pans
Electric mixer (hand or stand)
Mixing bowls (at least 3)
Whisk and spatula
Small and medium saucepans
Cooling racks
Parchment paper (optional)
Cake stand or serving plate
Offset spatula or butter knife for spreading frosting

Make-Ahead Tips

Planning ahead makes cake-making stress-free. Here’s how to prep early:

Cake Layers: Bake the cake layers up to 2 days in advance. Once cooled, wrap tightly in plastic wrap and store at room temperature or refrigerate overnight.
Frosting: Prepare the frosting up to 48 hours ahead. Store it in an airtight container in the fridge. Let it come to room temperature and stir well before spreading.
Assembly: You can assemble the entire cake a day ahead. Cover it loosely with plastic wrap and refrigerate. Let it sit out for 30–45 minutes before serving for best texture.

Storage Instructions

Proper storage will help keep your cake tasting fresh and fabulous.

Room Temperature: If your kitchen is cool and dry, the cake can sit out for a day covered with a cake dome.
Refrigerator: Store in the fridge for up to 4 days. Wrap tightly in plastic wrap or place in an airtight container to prevent it from drying out.

Freezing: Freeze individual slices (wrapped in plastic and foil) for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.

Frequently Asked Questions

Q: Is German chocolate cake actually German?
A: No, it’s named after Samuel German, who created a type of sweet chocolate for Baker’s Chocolate Company in the 1850s. The cake originated in the U.S.

Q: Can I substitute another chocolate?
A: Semi-sweet or dark chocolate can be used, but you may need to adjust sugar levels to match the sweetness of German’s chocolate.

Q: Can I make this cake gluten-free?
A: Yes, use gluten-free 1:1 baking flour. Make sure it’s labeled for cakes or light bakes.

Q: What can I use instead of pecans?
A: Walnuts or almonds are good alternatives. If you have nut allergies, try sunflower seeds or omit them altogether.

Q: Can I frost the sides of the cake too?
A: Absolutely. It’s traditional to leave them bare, but feel free to cover the sides for a polished look or to keep the cake moist longer.

Final Thoughts

There’s a reason why this German Chocolate Cake remains a beloved classic for generations. It combines nostalgic flavors with a homemade feel that no store-bought dessert can match. From the sweet chocolate sponge to the rich, nutty frosting, every bite brings a balance of comfort and celebration.

It may take a few steps to create, but the reward is worth every one of them. Whether you’re baking it for a birthday or just because you want to treat yourself, this cake will never disappoint. So tie your apron, melt that chocolate, and create a dessert that’s truly unforgettable.