German Chocolate Cake is an iconic American dessert that’s surprisingly not German at all, but named after Sam German who developed a type of sweet baking chocolate in 1852. This beloved cake features moist, tender chocolate layers made with sweet chocolate rather than cocoa powder, giving it a milder, sweeter chocolate flavor than traditional chocolate cakes. What truly makes this cake special is its signature coconut-pecan frosting, a rich, caramel-like mixture loaded with shredded coconut and toasted pecans that’s spread between the layers and on top, while the sides are often left bare to showcase the beautiful layers. The combination of sweet chocolate cake and that gooey, nutty frosting creates something absolutely irresistible. Perfect for birthdays, holidays, potlucks, or any celebration where you want to serve something truly special that will have everyone asking for seconds.
Serving Quantity: 12 servings
Cooking Time: 1 hour 30 minutes (plus cooling time)
1. Ingredients For the Cake
- 1 package (4 ounces) German’s sweet chocolate
- 1/2 cup boiling water
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Cooking spray
2. Ingredients For the Coconut-Pecan Frosting
- 1 can (12 ounces) evaporated milk
- 1 and 1/2 cups granulated sugar
- 3/4 cup butter
- 4 large egg yolks, beaten
- 1 and 1/2 teaspoons vanilla extract
- 2 cups sweetened shredded coconut
- 1 and 1/2 cups chopped pecans, toasted
- Pinch of salt
3. Nutrition Information Per Serving
- Calories: 685
- Protein: 8g
- Carbohydrates: 78g
- Fat: 40g
- Fiber: 3g
- Sodium: 380mg
4. Prepare Your Pans
Preheat your oven to 350 degrees Fahrenheit. Spray three 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper circles. Spray the parchment as well. This double protection ensures your cakes release perfectly. Dust the pans lightly with flour and tap out any excess.
5. Melt the Chocolate
Break or chop the German’s sweet chocolate into small pieces and place them in a small heatproof bowl. Pour the boiling water over the chocolate. Let it sit for 1 minute, then stir until completely smooth and melted. The mixture should be glossy and uniform. Set aside to cool to room temperature while you prepare the rest of the batter.
6. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Mix thoroughly so the leavening and salt are evenly distributed throughout the flour. Set this aside near your work area.
7. Cream Butter and Sugar
In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter and sugar together for about 4 to 5 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the batter which helps create a tender cake. Scrape down the sides of the bowl occasionally to ensure even mixing.
8. Add Egg Yolks
Add the 4 egg yolks one at a time to the butter-sugar mixture, beating well after each addition. The mixture should remain smooth and creamy. Add the vanilla extract and the cooled melted chocolate mixture. Beat until everything is thoroughly combined and the batter is uniform in color.
9. Alternate Dry and Wet Ingredients
With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the flour mixture. The pattern is: flour, buttermilk, flour, buttermilk, flour. Mix just until each addition is incorporated. Don’t overmix or your cake will be tough. The batter should be smooth and thick.
10. Beat Egg Whites
In a separate clean, dry bowl, beat the 4 egg whites with clean beaters on high speed until stiff peaks form. This takes about 3 to 4 minutes. The egg whites should stand up straight when you lift the beaters, looking glossy and white like meringue. This step adds incredible lightness to the cake.
11. Fold in Egg Whites
Gently fold the beaten egg whites into the chocolate batter using a rubber spatula. Use a folding motion, cutting down through the center, across the bottom, and up the side, rotating the bowl as you go. Fold just until no white streaks remain. Be gentle to preserve the air bubbles in the egg whites which make the cake tender.
12. Divide and Bake
Divide the batter evenly among the three prepared pans. Use a kitchen scale for precision if you have one, or eyeball it carefully. Smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted in the center comes out clean and the cakes spring back when lightly touched.
13. Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes on wire racks. Run a knife around the edges to loosen them, then turn them out onto the racks. Peel off the parchment paper and let the cakes cool completely before frosting. This takes at least an hour. Frosting warm cakes will cause the frosting to melt and slide off.
14. Make the Frosting
While the cakes cool, make the coconut-pecan frosting. In a medium saucepan, combine the evaporated milk, sugar, butter, beaten egg yolks, vanilla extract, and a pinch of salt. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, for about 12 to 15 minutes until the mixture thickens and turns golden brown. It should coat the back of the spoon.
15. Add Coconut and Pecans
Remove the frosting from the heat and immediately stir in the shredded coconut and toasted pecans. Mix well until everything is evenly distributed. The frosting will be thick and chunky. Let it cool to room temperature, stirring occasionally as it cools. As it cools, it will thicken even more to a spreadable consistency.
16. Toast the Pecans
If your pecans aren’t already toasted, spread them on a baking sheet and toast in a 350 degree oven for 5 to 7 minutes until fragrant and slightly darker. Toasting intensifies their flavor tremendously. Let them cool before chopping and adding to the frosting.
17. Assemble the Cake
Place one cake layer on your serving plate or cake stand. Spread about one-third of the coconut-pecan frosting evenly over the top, going all the way to the edges. The frosting is thick with coconut and pecans, so spread it carefully. Place the second cake layer on top and spread another third of the frosting over it.
18. Add Final Layer
Place the third cake layer on top and spread the remaining frosting over the top only. Traditionally, German Chocolate Cake has the coconut-pecan frosting only on top and between the layers, with the sides left bare so you can see the beautiful chocolate layers. This rustic presentation is part of its charm.
19. Let It Set
Let the assembled cake sit at room temperature for at least 30 minutes before slicing. This allows the frosting to set slightly and makes cutting cleaner slices much easier. The cake layers will also settle together nicely during this time.
20. Slice and Serve
Use a large, sharp knife to cut the cake into slices. Wipe the knife clean between cuts for the neatest slices. Serve at room temperature for the best flavor and texture. The cake should be moist and tender with that incredible gooey coconut-pecan topping.
21. Tips for Success
German’s sweet chocolate is not the same as semi-sweet or dark chocolate. It’s specifically formulated to be sweeter and milder. You can find it in the baking aisle. Don’t substitute with regular chocolate or the cake won’t taste right. Room temperature ingredients are crucial. Make sure your butter, eggs, and buttermilk are all at room temperature before you start. This helps everything blend smoothly and creates better texture. Separating eggs is easier when they’re cold, but let the yolks and whites come to room temperature before using. Cold eggs don’t incorporate as well into the batter. If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 10 minutes. Don’t skip beating the egg whites separately. This step is what makes the cake incredibly light and tender. It’s worth the extra bowl and effort. When folding in the egg whites, work quickly but gently. You want to preserve as many air bubbles as possible while fully incorporating them. The frosting must be stirred constantly while cooking or the egg yolks will scramble. Keep stirring and don’t walk away from the stove. The frosting will seem thin while it’s hot, but it thickens considerably as it cools. Don’t worry if it looks too runny at first. Just let it cool completely. Some people like to add a tablespoon of bourbon or rum to the frosting for extra flavor. This is optional but delicious. Make sure your pecans are fresh. Old, rancid nuts will ruin the frosting. Taste them before adding to ensure they’re good. You can make the cake layers a day ahead. Wrap them tightly in plastic wrap and store at room temperature. Make the frosting and assemble the next day. This cake keeps well at room temperature, covered, for up to three days. The frosting actually gets better after a day as the flavors meld. Don’t refrigerate unless your kitchen is very warm. Refrigeration dries out the cake. If you must refrigerate, let it come to room temperature before serving. For a more finished look, you can frost the sides with chocolate buttercream frosting while keeping the coconut-pecan frosting for between layers and on top. Some bakers prefer two layers instead of three for a less towering cake. Just bake the batter in two 9-inch pans for about 30 to 35 minutes and divide the frosting between the layers and top. The cake can be frozen unfrosted for up to three months. Wrap layers individually in plastic wrap and foil. Thaw completely before frosting. Leftover frosting is delicious on graham crackers, ice cream, or straight from the spoon. Store it in the refrigerator for up to a week. This cake is rich, so cut smaller slices. A little goes a long way, and people can always come back for seconds.
