German Chocolate Cake Recipe

There's nothing quite like the rich, indulgent flavor of German Chocolate Cake to bring a sense of celebration to any occasion. This classic dessert features layers of moist chocolate cake, paired with a luscious coconut-pecan frosting that’s impossible to resist.

this Recipe

I discovered this recipe while searching for a show-stopping dessert to impress my family during the holidays. With its perfect balance of chocolatey sweetness and nutty richness, it quickly became a favorite, and now I bake it whenever I want to make someone feel extra special. Let's dive into what makes this cake so unforgettable!

Why You'll Love This German Chocolate Cake

Get ready to meet your new go-to special occasion dessert. German Chocolate Cake isn’t just delicious—it’s a masterpiece of textures and flavors.

First, the cake layers themselves are a dream. They're decadently chocolatey without being overwhelming, with a tender crumb that melts in your mouth. And yet, they hold up beautifully to the generous layers of frosting.

Speaking of frosting, it’s the star of the show! Made with butter, sugar, egg yolks, coconut, and pecans, the frosting is creamy, nutty, and wonderfully sticky—making each bite a delightful mix of crunch and softness.

This recipe is surprisingly approachable. With simple ingredients and clear steps, even beginner bakers can pull off a bakery-quality cake that will wow any crowd.

Best of all, it’s incredibly versatile. Whether you want to make a traditional layered cake, cupcakes, or even a sheet cake, this recipe adapts perfectly to your needs.

Ingredients Notes

The magic of German Chocolate Cake lies in its careful combination of high-quality ingredients. Each one plays a key role in crafting the signature taste and texture.

Cake Flour: This gives the cake its soft, tender crumb. If you don’t have cake flour, you can easily make a substitute by mixing all-purpose flour with cornstarch.

Unsweetened Cocoa Powder: Choose a high-quality cocoa powder for the richest chocolate flavor. This ingredient brings depth to the cake without making it overly sweet.

Butter: Both the cake and the frosting rely on butter for richness. Use unsalted butter so you can control the salt levels in the recipe.

Sweetened Condensed Milk: This is the secret to the frosting's luxurious texture. It’s simmered with egg yolks to create a custard base before adding the coconut and pecans.

Shredded Coconut and Chopped Pecans: These are the defining elements of the frosting. Be sure to toast the pecans for an added layer of flavor that makes all the difference.

For equipment, you'll need three 9-inch cake pans, parchment paper, and a hand or stand mixer to whip up the batter and frosting effortlessly.

How To Make This German Chocolate Cake

Creating this stunning cake is simpler than it looks! Follow these steps, and you’ll have a show-stopping dessert that’s worth every bite.

Start by preheating your oven to 350°F and greasing your cake pans. Line the bottoms with parchment paper for easy removal.

In a medium bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed for a perfectly baked cake.

Cream the butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients, alternating with buttermilk, starting and ending with the dry mixture. This technique keeps the batter smooth and prevents overmixing.

Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.

To make the frosting, combine the sweetened condensed milk, egg yolks, and butter in a saucepan over medium heat. Stir constantly until thickened, then remove from heat and stir in the coconut and pecans. Allow the frosting to cool before assembling the cake.

Layer the cakes with generous amounts of frosting in between, finishing with frosting on top. For a final touch, sprinkle extra toasted pecans over the top for added crunch.

Storage Options

German Chocolate Cake stores beautifully, making it a great make-ahead dessert.

To store at room temperature, keep the cake covered in an airtight container for up to two days.

For longer storage, refrigerate the cake. Wrap it tightly in plastic wrap to lock in moisture, and it will keep for up to a week.

You can also freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe bag. They’ll stay fresh for up to three months—just thaw overnight in the fridge before enjoying.

When reheating slices, let them come to room temperature for the best texture. Alternatively, microwave for 10-15 seconds to slightly warm the frosting.

Variations and Substitutions

This recipe is incredibly flexible, allowing you to tailor it to your preferences.

Want a gluten-free option? Use a gluten-free flour blend in place of cake flour. Make sure to choose one designed for baking to ensure the texture remains soft and tender.

Not a fan of pecans? Swap them out for walnuts or almonds. Both add a lovely crunch and complement the coconut frosting beautifully.

If you're looking to cut back on sugar, you can reduce the sugar in the cake batter slightly, though it’s best to keep the frosting as-is for proper consistency.

For a crowd-friendly twist, turn this recipe into cupcakes. Simply divide the batter among a muffin tin and bake for 18-20 minutes. Top each cupcake with a dollop of frosting for a portable treat!

Don’t have buttermilk on hand? Make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for five minutes before using.

This German Chocolate Cake is a true labor of love that’s sure to become a treasured favorite in your home. Whether you’re celebrating a birthday, holiday, or simply the joy of baking, it’s a dessert that will always impress. Enjoy every bite!

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