This post may contain affiliate links. Please read our disclosure policy.
This German chocolate cake is the cake, the one that everyone will beg you to make again, the cake they’ll request for their birthday, the one you’ll be famous for!
Follow my step-by-step guide to make this ultra-moist chocolate cake layered with a coconut pecan filling.
What makes this the Best German Chocolate Cake Recipe
In my version of German chocolate cake, layers of moist chocolate cake are alternated with layers of pecan coconut frosting, decorated naked style.
While the perfectly moist layers of chocolate cake are the base of this masterpiece, the coconut pecan filling is the real star of this cake. It’s ooey, gooey, a little crunchy, sweet, and nutty at the same time.
While some recipes then frost the sides of the cake and top with chocolate buttercream frosting, this version doesn’t need that.
The combination of rich chocolate cake layers and sweet, crunchy, gooey goodness in between is perfectly balanced. Follow my step-by-step instructions for a foolproof recipe that turns out perfect every time.
What is German Chocolate Cake?
German chocolate cake is traditionally a rich and indulgent chocolate cake topped with a coconut pecan frosting or filling.
When people hear the name German chocolate cake, they immediately think it has German origin. You may be surprised to learn that this is actually an American dessert, named after Samuel German, who also had nothing to do with making the cake!
Confused yet? The cake was actually made by a homemaker named George Clay, who named it after the baking chocolate he used, which was introduced in 1853 by Sam German for the Baker’s Chocolate Company.
Homemade German Chocolate Cake Ingredients
This cake always becomes a family favorite! For the ingredients, we have cake ingredients and frosting ingredients, which are all pretty simple baking ingredients. For full measurements and instructions, see the recipe card below.
Chocolate Cake
- All-purpose flour
- Unsweetened natural cocoa powder
- Baking soda
- Baking powder
- Salt
- Unsalted butter: room temperature, equal to 1/2 cup
- Granulated sugar
- German’s Sweet Chocolate baking bar: melted & cooled
- Eggs
- Buttermilk
- Hot tap water
Coconut Pecan Frosting
- Egg yolks
- All-purpose flour
- Granulated sugar
- Salt
- Evaporated milk
- Unsalted butter: equal to 1 stick
- Shredded sweetened coconut
- Chopped pecans
- Vanilla extract
Best German Chocolate Cake Recipe Variations
This classic recipe needs no changes, but if you want to add or change a few things, here are some ideas:
- Individual German Chocolate Cake Jars: Layer crumbled cake, frosting, and whipped cream in mason jars for a creative and portable dessert.
- Other Fillings: Experiment with changing the flavor of the cake and frosting, such as adding a hint of espresso to the frosting or incorporating other nuts like almonds or hazelnuts.
- Gluten Free German Chocolate Cake: I’ve made this cake with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one-for-one substitute for regular flour.
- Sheet Cake: Some people prefer to skip the layering and make this into a simple sheet cake with one layer of frosting on top. Keep in time, cook times may vary for a sheet cake as opposed to the cake layers in this recipe.
- Homemade Whipped Cream: Add homemade whipped cream to the top of the cake, or with individual servings.
- Chocolate Ganache Topping: You can top the cake with a smooth and rich chocolate ganache for more chocolate flavor.
- Unsweetened Shredded Coconut: This recipe uses sweetened shredded coconut, but you could opt for unsweetened coconut if you prefer a little less sweetness.
How to Make this German Chocolate Cake Recipe
Making a gorgeous, layered classic chocolate cake with coconut pecan filling isn’t something just a pro baker can do. I’ve detailed this recipe in easy-to-follow steps so you can’t go wrong. Get the full recipe with ingredients in the recipe card below.
Chocolate Cake
- Prep oven and pans. Preheat the oven to 350º F. Grease three 8 inch springform pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside.
- Melt chocolate. Rough chop the chocolate baking bar into smaller pieces, place in a microwave safe bowl and microwave for 2 minutes on 50% power. Stir and repeat until melted. Set aside to cool.
- Mix dry ingredients. In a mixing bowl combine the all-purpose flour, unsweetened natural cocoa powder, baking soda, baking powder and salt. Set aside.
- Mix wet ingredients. In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs and cooled chocolate, beat again, 30 seconds.
- Combine wet and dry ingredients. Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
- Add batter to pans. Evenly divide the batter between the 3 prepared pans, with about 1 ½ cups of batter in each pan. If using bake even cake strips, secure them around the outside of the pans.
- Bake. Place in the center of the oven and bake for 24-30 minutes or until a toothpick inserted in the center comes out clean. Baking times will vary depending on your oven and size of pan you’re using.
- Cool. Allow the cakes to cool for 20-30 minutes in the pans before removing them and allowing them to cool completely on a cooling rack.
Coconut Pecan Frosting
- Beat eggs. In a medium bowl, beat the egg yolks until frothy. Set aside.
- Mix dry ingredients. In a separate bowl combine flour, salt, and granulated sugar. Once mixed add in evaporated milk and combine.
- Combine butter and flour mixture. In a saucepan on medium high heat, add the butter and flour mixture. Stir continuously until butter is melted, about 5 minutes.
- Temper egg yolks. Using a ladle, take some of the butter mixture and ladle it into the egg yolks. This will temper the eggs and bring them to temperature. Whisk to combine.
- Add eggs. Once the eggs are at a good temp, add them into the saucepan with the butter mixture.
- Add pecans and coconut. Add chopped pecans and coconut into the saucepan and cook until thickened, stirring often, about 6-8 minutes. Remove from heat and add the vanilla.
- Cool. Allow frosting to completely cool and thicken before frosting the cake.
Assemble
- Level cakes. If needed, level the cooled cakes using a cake levered or serrated knife.
- Portion frosting. Divide the frosting into 3 equal portions.
- Assemble layers. Spread a small amount of frosting on the bottom of your cake plate / stand, this acts as “glue” to prevent the cake from moving. Place one cake layer over the frosting “glue”. Spread ⅓ of the frosting onto the first cake layer. Repeat, adding a second layer of cake and another ⅓ portion of frosting. Add the final layer of cake and top with remaining frosting. Decorate the top of the cake with pecans if desired. Slice and serve.
German Chocolate Cake Filling
The coconut pecan filling is what makes this German chocolate cake stand out. It’s made from a combination of tempered egg yolks, flour, sugar, salt, evaporated milk, butter, shredded sweetened coconut, chopped pecans, and vanilla extract. This magical combination makes a perfectly ooey-gooey, nutty, filling with just the right amount of crunch.
How to Make German Chocolate Frosting
To make the frosting for this German chocolate cake, follow these steps:
- Beat eggs. In a medium bowl, beat the egg yolks until frothy. Set aside.
- Mix dry ingredients. In a separate bowl combine flour, salt, and granulated sugar. Once mixed add in evaporated milk and combine.
- Combine butter and flour mixture. In a saucepan on medium-high heat, add the butter and flour mixture. Stir continuously until butter is melted, about 5 minutes.
- Temper egg yolks. Using a ladle, take some of the butter mixture and ladle it into the egg yolks. This will temper the eggs and bring them to temperature. Whisk to combine.
- Add eggs. Once the eggs are at a good temp, add them into the saucepan with the butter mixture.
- Add pecans and coconut. Add chopped pecans and coconut into the saucepan and cook until thickened, stirring often, about 6-8 minutes. Remove from heat and add the vanilla.
- Cool. Allow the frosting to completely cool and thicken before frosting the cake.
How to Store Traditional German Chocolate Cake
Store leftovers, if you have any, wrapped well or in an airtight container in the refrigerator for 3-5 days.
Can you freeze German Chocolate Cake?
You can make ahead the cake layers themselves and freeze them. To do this, first, bake the cake as directed and allow it to cool completely. Wrap each layer in plastic wrap tightly and then place in a freezer bag. Freeze the cake for up to 3 months. You can also freeze the frosted cake itself, wrapped tightly and in a freezer-safe bag, for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator.
Recipe for German Chocolate Cake FAQs
German chocolate cake was created in 1957 by a homemaker named George Clay, who used baking chocolate that had been introduced by baker Sam German for the Baker’s Chocolate Company. This recipe for “German’s Chocolate Cake” appeared as the “Recipe of the Day” in The Dallas Morning News paper.
There is actually nothing German about German chocolate cake. It’s an American dessert only using the name German after Samuel German, an American baker.
Traditional German chocolate cake has coconut in the coconut pecan filling.
The primary difference between devil’s food cake and German chocolate cake is the frosting. The frosting for German chocolate cake is a coconut pecan frosting, while Devil’s food cake is typically frosted in various types of chocolate frosting, such as chocolate ganache, chocolate buttercream, or a fudge-like frosting.
Your frosting could become runny if over-cooked. If the mixture is cooked for too long or at too high a temperature, it can become overcooked and may turn runny. Also, be sure to properly temper the eggs into the mixture to ensure proper cooking.
More Cake Recipes
- Angel Food Cake
- Chocolate Coffee Cake
- Fresh Cherry Cake with Chocolate Ganache
- Vanilla and Fresh Berry Naked Cake
Tap stars to rate!
Traditional German Chocolate Cake
Ingredients
Chocolate Cake
- 2 ½ cups all-purpose flour
- ⅓ cup unsweetened natural cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 stick unsalted butter, room temperature, equal to 1/2 cup
- 1 ½ cups granulated sugar
- 3 oz German’s Sweet Chocolate baking bar, melted & cooled
- 2 large eggs
- 1 cup buttermilk
- ½ cup hot tap water
Coconut Pecan Frosting
- 2 large egg yolks
- 1 Tbsp all-purpose flour
- 1 cup granulated sugar
- ½ tsp salt
- 12 oz can evaporated milk
- ½ cup unsalted butter, equal to 1 stick
- 1 ½ cup shredded sweetened coconut
- ⅓ cup chopped pecans
- 1 tsp vanilla extract
Instructions
Chocolate Cake
- Preheat the oven to 350º F. Grease three 8 inch springform pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside.
- Rough chop the chocolate baking bar into smaller pieces, place in a microwave safe bowl and microwave for 2 minutes on 50% power. Stir and repeat until melted. Set aside to cool.
- In a mixing bowl combine the all-purpose flour, unsweetened natural cocoa powder, baking soda, baking powder and salt. Set aside.
- In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs and cooled chocolate, beat again, 30 seconds.
- Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
- Evenly divide the batter between the 3 pans, with about 1 ½ cups of batter in each pan. If using bake even cake strips, secure them around the outside of the pans.
- Place in the center of the oven and bake for 24-30 minutes or until a toothpick inserted in the center comes out clean. Baking times will vary depending on your oven and size of pan you’re using.
- Allow the cakes to cool for 20-30 minutes in the pans before removing them and allowing them to cool completely on a cooling rack.
Coconut Pecan Frosting
- In a medium bowl, beat the egg yolks until frothy. Set aside.
- In a separate bowl combine flour, salt, and granulated sugar. Once mixed add in evaporated milk and combine.
- In a saucepan on medium high heat, add the butter and flour mixture. Stir continuously until butter is melted, about 5 minutes.
- Using a ladle, take some of the butter mixture and ladle it into the egg yolks. This will temper the eggs and bring them to temperature. Whisk to combine.
- Once the eggs are at a good temp, add them into the saucepan with the butter mixture.
- Add chopped pecans and coconut into the saucepan and cook until thickened, stirring often, about 6-8 minutes. Remove from heat and add the vanilla.
- Allow frosting to completely cool and thicken before frosting the cake.
Assemble
- If needed, level the cooled cakes using a cake levered or serrated knife.
- Divide the frosting into 3 equal portions.
- Spread a small amount of frosting on the bottom of your cake plate / stand, this acts as “glue” to prevent the cake from moving. Place one cake layer over the frosting “glue”. Spread ⅓ of the frosting onto the first cake layer. Repeat, adding a second layer of cake and another ⅓ portion of frosting. Add the final layer of cake and top with remaining frosting. Decorate the top of the cake with pecans if desired. Slice and serve.
