There’s something special about a slice of homemade German Chocolate Cake. With its rich layers of chocolate cake, and coconut-pecan frosting, this classic dessert is a true showstopper. Whether you’re celebrating a special occasion or just treating yourself, this beautiful cake is worth every minute.
Why You’ll Love This Recipe
When it comes to holidays and special occasions, German chocolate cake is a family favorite, and this classic recipe (along with the homemade coconut pecan frosting) is the the one I come back to again and again.
Yes, this cake takes more time and effort than usual–at least for me. But that’s what makes it a special occasion cake. It is so worth the time and effort. Everyone who has tried a slice agrees!
I especially enjoy making and serving this cake for our Christmas dinner dessert, but it’s honestly perfect for almost any holiday or special occasion. It’s a great weekend baking project as well, if you’re craving something rich and decadent.
I often make this cake over a few days. I always make the frosting a day or two ahead of time, then bake and assemble the cake another day.
I don’t ever frost the sides of this cake. The delicious caramel-like frosting in between the layers and on top is all this decadent dessert needs. But if you want to make it even more indulgent, feel free to add some chocolate frosting on the sides.
You definitely want to use German chocolate in this recipe for authentic taste. I use Baker’s German Sweet Chocolate, which is usually near the chocolate chips in the baking aisle of the grocery store.
In fact, this recipe is a slightly adapted version of the original German chocolate cake recipe published by the Baker’s chocolate company in the 1950’s.
And no, this cake didn’t originate in Germany. It’s the creation of Samuel German, an English-American chocolate maker who developed the chocolate that was used in the original recipe.
Regardless of who gets the credit for its creation, German chocolate cake is a classic dessert that never fails to impress friends and family. Happy baking!
Ingredients
- German Sweet Chocolate: This type of chocolate is a bit sweeter than traditional dark chocolate and adds that classic chocolate flavor to the cake. Look for it in the baking aisle, or you can substitute semi-sweet chocolate if needed, though the flavor will be slightly less sweet.
- Espresso Powder (Optional): A small amount of espresso powder can deepen the chocolate flavor without adding a noticeable coffee taste. It’s completely optional but can enhance the richness of the chocolate.
- All-Purpose Flour: For the best texture, use all-purpose flour and measure accurately. Too much flour can make the cake dense, so be sure to use the spoon-and-level method of measuring.
- Butter: Make sure the butter is softened for easy creaming with the sugar. I prefer to use unsalted butter so I can control the salt content of the cake.
- Eggs: Separating the eggs and whipping the whites is key to getting a light, airy texture. The egg whites add lift, so don’t skip this step! Use room temperature eggs for easier separation.
- Buttermilk: Buttermilk gives the cake a tender crumb and a slight tang that balances the sweetness. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a 1-cup measuring cup, then filling it with milk and letting it sit for 5 minutes.
- German Chocolate Frosting Ingredients: The coconut-pecan frosting is the heart of this cake. In addition to coconut and pecans, you’ll need evaporated milk, butter, sugar, eggs and vanilla.
How to Make German Chocolate Cake
Step 1
Make the Frosting: First, prepared the coconut pecan frosting. You can make the frosting up to 3 days in advance. Keep the frosting refrigerated and bring it to room temperature before frosting the cake.
Step 2
Prepare and Preheat: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or cooking spray, and line the bottoms with parchment paper to ensure easy removal later.
Step 3
Melt the Chocolate: Place the German sweet chocolate, broken into pieces, in a medium bowl. Pour ½ cup boiling water over the chocolate and add the teaspoon espresso powder if you’re using it. Let it sit for 1-2 minutes to allow the chocolate to soften, then whisk until smooth and melted. Set this aside to cool to room temperature.
Step 4
Combine the Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon salt, and 1 teaspoon baking soda.
Step 5
Cream the Butter and Sugar: In the bowl of a stand mixer (or a large mixing bowl if using a hand mixer), cream together the softened butter and sugar. Mix on medium-high speed for about 3-5 minutes, until the mixture is light and fluffy. This step is crucial for creating air pockets in the batter.
Step 6
Add the Egg Yolks: Separate the 4 eggs and set the whites aside for later. Add the egg yolks to the butter-sugar mixture, one at a time, beating well after each addition.
Step 7
Mix in the Chocolate and Vanilla: Once the melted chocolate has cooled to room temperature, add it to the butter-sugar mixture along with the vanilla. Blend until well combined.
Step 8
Alternate Adding Dry Ingredients and Buttermilk: With the mixer on low speed, add about a third of the dry flour mixture, then pour in about 1/2 of the buttermilk. Continue alternating between the dry ingredients and buttermilk, ending with the dry ingredients. This technique keeps the batter smooth and prevents over-mixing, which can make the cake dense.
Step 9
Add the Egg Whites: In a clean mixing bowl, whip the reserved egg whites on high speed until stiff peaks form. Gently fold the whipped egg whites into the cake batter with a spatula. Be careful to preserve the air bubbles in the whites, which helps the cake rise and stay fluffy.
Step 10
Divide and Bake: Divide the batter evenly among the three prepared cake pans. Smooth the tops if needed, and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of each cake — it should come out clean or with just a few crumbs attached. Let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully turn them out onto the racks to cool completely before frosting.
Step 11
Assemble the Cake: Place one cake layer on a serving plate. Spread 1/3 of the frosting evenly over the top. Repeat with the second layer, adding another 1/3 of the frosting. Place the final layer on top and spread the remaining frosting over the top of the cake. Unlike many cakes, German Chocolate Cake traditionally has frosting only on top and between layers, so no need to frost the sides!
Recipe Tips
- Use high-quality German sweet chocolate if possible. It makes a difference in flavor and helps achieve that authentic taste.
- Be gentle when folding in the whipped egg whites. Over-mixing can deflate the air bubbles and lead to a denser cake.
- Be sure and allow the melted chocolate to cool to room temperature before adding it to the batter. Hot chocolate can melt the butter and impact the cake’s texture.
- Grease and line your pans with parchment paper to prevent sticking. It’s especially important with delicate cakes like this, which can be challenging to remove cleanly without parchment paper.
- Make sure your cake layers are completely cool before frosting. A warm cake will cause the frosting to melt and slide, which can make assembly challenging, to say the least!
Be sure to save this recipe to your favorite Pinterest board for later.
FAQs
Can I make this cake in advance?Yes. You can bake the cake layers up to 2 days in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature. You can also make the frosting several days ahead and store it in the refrigerator. Just be sure to let it come to room temperature and give it a good stir before frosting the cake.
What can I substitute for German sweet chocolate?In a pinch, you can substitute semi-sweet chocolate in this recipe. The cake may have a slightly less sweet, more intense chocolate flavor, but it will still be delicious. You could also add a bit of sugar (about 1-2 tablespoons) to the melted chocolate if you prefer a sweeter flavor.
What if I don't have buttermilk?If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with milk to reach 1 cup. Let it sit for 5 minutes before using.
Can I freeze German Chocolate Cake?Yes. The cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw them in the refrigerator overnight before frosting. The frosted cake can also be frozen, but it’s best to freeze it uncovered for a couple of hours to set the frosting, then wrap it tightly in plastic wrap and aluminum foil before returning it to the freezer.
How should I store leftovers?Store leftover cake at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate it in an airtight container for up to a week.
Can I use a different size cake pan?If you only have 9-inch cake pans, the cake layers will be thinner, so reduce the baking time slightly and keep a close eye on them. You could also make this cake in a 9×13-inch pan for a single-layer version—just adjust the bake time accordingly.
More Chocolate Cake Recipes to Try
- Chocolate Brownie Bundt Cake
- Chocolate Cream Bundt Cake
- Hot Fudge Lava Cake
- Nutella Gooey Butter Cake
Classic German Chocolate Cake
Ingredients
- 4 oz. German sweet chocolate
- 1/2 cup boiling water
- 1/2 teaspoon espresso powder optional
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter softened
- 2 cups sugar
- 4 eggs separated
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 recipe German Chocolate Frosting
Instructions
- Preheat oven to 350 degrees. Grease 3 8-inch round cake pans and line with parchment paper.
- Place the 4 oz. German sweet chocolate, broken into pieces, in a medium bowl and pour the 1/2 cup boiling water over top. Add 1/2 teaspoon espresso powder, if using, and let stand for 1-2 minutes. Whisk together until the chocolate is melted and smooth. Set aside to cool to room temperature.
- In a large bowl whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking soda. In the bowl of a stand mixer, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks, one at a time, beating well after each addition.
- Stir the cooled chocolate mixture and 1 teaspoon vanilla into the butter/sugar mixture. Add the flour mixture, alternately with the 1 cup buttermilk, starting and ending with the flour mixture.
- In a separate bowl, mix the egg whites with an electric mixer on high speed until stiff peaks form. Gently fold the egg whites into the cake batter.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool on wire racks for 10-15 minutes before turning out to cool completely.
- Prepare the German chocolate frosting. Place 1/3 of the frosting on top of 1 cake layer and spread evenly to the edges. Top with a second layer and repeat the frosting. Top with the final layer and spread the remaining frosting evenly over the top of the cake. You will not frost the sides of the cake.
- Garnish with pecan halves or toasted coconut, if desired. Serve at room temperature.
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