German Chocolate Cake

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German chocolate cake is a rich chocolate cake, layered with a signature coconut and pecan filling. Deliciously sweet and decadent, this authentic German chocolate cake recipe is oh-so-easy to make and incredibly moist.

Can’t get enough of rich chocolate cakes? We recommend that you also try our decadent chocolate mayonnaise cake and this flavorsome red wine chocolate cake. 

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MORE CAKE RECIPES:
Pumpkin Crunch Cake | Crazy Cake

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INGREDIENTS for GERMAN CHOCOLATE CAKE 

Ingredients for Chocolate Cake 

You will need:

• 8 oz. of sweet chocolate 
• 1 cup of butter 
• 2 cups of sugar 
• 1/2 cup of boiling water 
• 4 eggs
• 2 1/4 cups of flour 
• 1 cup of buttermilk 
• 1/2 teaspoon of salt 
• 1 teaspoon of vanilla extract
• 1 teaspoon of baking soda 

Ingredients for Coconut-Pecan Frosting 

You will need:

• 1 1/2 cup of evaporated milk 
• 1 1/2 cup of sugar 
• 4 egg yolks 
• 3/4 cup of butter 
• 1 1/2 teaspoon of vanilla extract
• 2 cups of sweetened shredded coconut 
• 1 1/2 cup of chopped pecans  

SUBSTITUTIONS and ADDITIONS 

Buttermilk: This is an essential ingredient for a creamy-tasting cake. But, if you don’t have any to hand, you could use whole or 2% milk with a tablespoon of lemon juice or white vinegar added. You’ll need to set it aside for ten minutes until it curdles. 

Pecans: Whilst pecans are traditionally used in German cake, you can use walnuts, almonds or macadamia nuts if you prefer. 

Maraschino Cherries: Also known as cocktail cherries, these can be added as a garnish if you wish. 

HOW TO MAKE this GERMAN CHOCOLATE CAKE recipe

TO MAKE THE CHOCOLATE CAKE

STEP ONE: Preheat the oven to 350 degrees. Line the bases of three 9-inch cake pans with wax paper. Spray the inside of the pans with cooking oil. 

STEP TWO: Break the chocolate into pieces and melt, either in the microwave or in a bowl over a pan of hot water. Allow to cool. 

STEP THREE: In a large mixing bowl, use a whisk to cream the butter and sugar. 

STEP FOUR: Separate the eggs and set the whites aside for later. One at a time, add the egg yolks to the butter and sugar mixture, beating well. 

STEP FIVE: Blend in the vanilla extract and melted chocolate.

STEP SIX: Sift flour with salt and baking soda.

STEP SEVEN: Add alternately flour mixture and buttermilk to chocolate mix. Beat after each addition until smooth.

STEP EIGHT: Beat the eggs whites. Fold them in to the mixture. 

STEP NINE: Bake in the oven for 30 to 35 minutes. Insert a toothpick into the cake, if it comes out clean, it’s done.

STEP TEN: Let the cake cool for 30 minutes and then take it out of the pans. Set aside until completely cooled. 

TO MAKE THE COCONUT-PECAN FROSTING

STEP ONE: Separate three eggs. Slightly beat the yolks.

STEP TWO: Add beaten eggs to a medium-sized saucepan along with the evaporated milk, sugar, butter, and vanilla extract. Cook over a medium heat, stirring regularly, for 12 minutes or until thickened.

STEP THREE: Add the coconut and pecans and stir again. 

STEP FOUR: Remove from the heat and allow to cool until spreadable. 

STEP FIVE: Place one cake on the serving plate and cover the top with a quarter of the frosting.

STEP SIX: Place the next cake on top and cover the top with another quarter of the frosting.

STEP SEVEN: Finally, add the remaining cake and top with the remaining frosting, leaving the sides exposed.

STORAGE

IN THE FRIDGE: German chocolate cake can be left at room temperature for up to 24 hours. To keep it for up to five days, you’ll need to refrigerate it in an airtight container. 

IN THE FREEZER: German chocolate cake can be stored in the freezer for up to three months in an airtight container. Slice it before you freeze it to defrost individual pieces as desired. 

We’re sure this is the best homemade German chocolate cake you’ll taste. The chocolate layers are moist and sweet and the pecan-coconut frosting is to die for. It’s the perfect cake for any special occasion. 

MORE RECIPES YOU’LL LOVE

• Lemon Sugar Cookies
• Chocolate Chip Cheesecake Bars
• Pumpkin Cheesecake Bars
• Pecan Pie Bars