German Chocolate Cake is one of those show-stopping desserts that instantly feels like a celebration. With tender chocolate cake layers,
potlucks, and “just because” weekends when you want something truly special. Despite the name, it’s not originally German in the
“from Germany” sense—it’s an American cake made famous with a specific style of sweet baking chocolate and the iconic cooked frosting.
The good news: you don’t need to be a pastry chef to make a bakery-worthy version. This guide walks you through a reliable,
flavorful recipe with practical tips to keep the cake moist, the frosting silky, and the layers neat. Whether you stick to the classic
look (frosting between layers and on top) or dress it up with a chocolate buttercream finish, this cake delivers every time.
Introduction:
German Chocolate Cake stands out because it’s not just “chocolate cake with frosting.” It’s a contrast cake:
mild, sweet chocolate layers paired with a cooked frosting that tastes like caramel, toasted coconut, and buttery pecans.
That frosting is the heart of the dessert—thick, glossy, and textured, with a flavor that feels nostalgic and luxurious at once.
A great version depends on a few key techniques: blooming cocoa (or melting chocolate) for deep flavor, mixing gently to keep the crumb
tender, and cooking the coconut-pecan frosting until it reaches the right thickness. Once you learn those steps, the rest is simply
assembling and letting the cake set so slices come out clean and beautiful.
This article gives you a classic, dependable method and plenty of options for customizing sweetness, texture, and presentation—without
losing what makes this cake iconic.
Ingredients:
This recipe makes one 3-layer 8-inch cake (or 2-layer 9-inch). Measurements are designed for consistent results.
Chocolate Cake Layers
- All-purpose flour: 300 g (about 2 1/2 cups)
- Granulated sugar: 350 g (about 1 3/4 cups)
- Unsweetened cocoa powder: 60 g (about 2/3 cup)
- Baking soda: 1 1/2 tsp
- Baking powder: 1 tsp
- Salt: 1 tsp
- Eggs: 2 large, room temperature
- Buttermilk: 240 ml (1 cup)
- Vegetable oil: 120 ml (1/2 cup)
- Vanilla extract: 2 tsp
- Hot coffee (or hot water): 240 ml (1 cup)
Note: Hot coffee deepens chocolate flavor without tasting like coffee. Hot water works if you prefer.
Coconut-Pecan Frosting (Cooked)
- Evaporated milk: 360 ml (1 1/2 cups)
- Egg yolks: 4 large
- Brown sugar: 200 g (about 1 cup, packed)
- Unsalted butter: 115 g (1/2 cup)
- Vanilla extract: 2 tsp
- Salt: 1/4 tsp
- Sweetened shredded coconut: 180 g (about 2 cups)
- Pecans: 130 g (about 1 1/2 cups), chopped and toasted
Optional Chocolate Buttercream (For Sides)
Classic German chocolate cake often leaves the sides bare, but you can add buttercream for a more “finished” layer cake look.
- Unsalted butter: 170 g (3/4 cup), softened
- Powdered sugar: 360–420 g (3–3 1/2 cups)
- Unsweetened cocoa powder: 35 g (about 1/3 cup)
- Vanilla extract: 1 tsp
- Milk or cream: 2–4 tbsp
- Salt: pinch
