Name: German Chocolate Cake
Prep time: 25 min
Cook time: 30 min
Total time: 120 min
Ingredients: 4 oz German's sweet baking chocolate (chopped); 0.5 cup boiling water; 2 cups all-purpose flour; 1 tsp baking soda; 0.25 tsp salt; 1 cup unsalted butter (softened); 2 cups granulated sugar; 4 large eggs (separated); 1 tsp vanilla extract; 1 cup buttermilk; 1 cup evaporated milk; 1 cup granulated sugar; 3 egg yolks (lightly beaten); 0.5 cup unsalted butter; 1 tsp vanilla extract; 1.5 cups sweetened shredded coconut; 1 cup chopped pecans (toasted for best flavor)

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Why This German Chocolate Cake Belongs in Your Recipe Box

I still remember the first time I made this cake. It was a Sunday afternoon, and I was trying to impress my in-laws. I’d never made anything more complicated than boxed brownies before, but something about that gooey, nutty topping and deep chocolate sponge felt worth the risk. Spoiler: it was a hit, and now it’s become a birthday staple around here.

You’ll fall in love with this German Chocolate Cake not just for its decadent flavor, but because it’s surprisingly beginner-friendly. No fancy tools, no pastry degree required—just some pantry staples, a little patience, and a big appetite.

If you’ve already tried our [Decadent Chocolate Sheet Cake] (remember that one with the marshmallow frosting?), this one’s its layered, slightly more grown-up cousin. Or if you’re in the mood for a hybrid treat, don’t miss our perfect brookie recipe—it’s where brownie meets cookie in the most indulgent way. But don’t worry it’s still 100% crowd-pleaser.

Ready to impress your guests, or just treat yourself on a Wednesday night? Let’s bake something amazing.

What is German Chocolate Cake?

Okay, let’s clear something up right away—it’s not actually German. I know, plot twist, right?

German Chocolate Cake gets its name from Samuel German, an American baker who developed a type of dark baking chocolate for Baker’s Chocolate Company in the 1850s. So no, it’s not from Germany, but that hasn’t stopped generations of home bakers (like us) from falling head over heels for this rich, layered masterpiece.

Ever heard the saying, “The way to someone’s heart is through their stomach”? This cake proves it. With its fluffy chocolate layers and gooey coconut-pecan filling, it’s like a love letter in dessert form. Honestly, if this cake were a person, it’d be that charming friend who always brings something extra to the party.

So whether you’re celebrating something big or just need a sweet escape from a long week, you owe it to yourself to give this cake a go.

Why You’ll Love This German Chocolate Cake

There are chocolate cakes… and then there’s this chocolate cake. Here’s why it’s worth a permanent spot in your baking rotation:

It’s ridiculously rich and satisfying.
Think soft, moist chocolate cake layered with a buttery, gooey coconut-pecan filling. Every bite is a perfect balance of sweet, nutty, and indulgent. It’s not just a dessert—it’s a full-on experience.
You’ll save serious money making it at home.
Have you seen bakery prices lately? A good German Chocolate Cake can run $40+ easy. This homemade version tastes better, costs less, and gives you bragging rights. Win-win-win.
That signature coconut-pecan frosting is unmatched.
It’s a stovetop triumph—somewhat like the caramelized technique behind a classic crème brûlée but in a much gooier, nuttier format.
It’s made from scratch with egg yolks, evaporated milk, butter, shredded coconut, and chopped pecans. No shortcuts. Just pure flavor magic that puts canned frosting to shame.

Already tried our Chocolate Lava Cake for Two? This one brings that same deep chocolate flavor—just with a nutty, nostalgic twist that’s perfect for feeding a crowd.

Get your apron ready—your taste buds are in for something amazing.

How to Make German Chocolate Cake

Quick Overview

Don’t let the elegant layers fool you—this cake is way more approachable than it looks.

With a simple chocolate batter and that signature stovetop coconut-pecan frosting, it’s a step-by-step process anyone can follow. The hardest part? Waiting for it to cool before digging in.

Prep time: ~25 minutes
Cook time: ~30 minutes
Cooling & Assembly: ~1 hour
Total time: Just under 2 hours, start to finish

Ideal for special occasions or when you want to make Tuesday feel like a celebration.

Key Ingredients for German Chocolate Cake

Here’s what you’ll need (and probably already have):

1 bar (4 oz) German’s sweet baking chocolate, chopped
½ cup boiling water
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 tsp pure vanilla extract
1 cup buttermilk

For the Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks, lightly beaten
½ cup (1 stick) unsalted butter
1 tsp vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans

Ingredients for German Chocolate Cake arranged in small bowls and measuring cups on a white marble surface. — Everything you need to make this classic, laid out and ready to go.

Step-by-Step Instructions

1. Melt the chocolate.
In a small bowl, pour boiling water over the chopped chocolate and stir until smooth. Set aside to cool.

Melted chocolate being stirred in a small bowl with chopped chocolate pieces nearby. — Chocolate dreams begin right here.

2. Mix dry ingredients.
In a bowl, whisk together flour, baking soda, and salt.

3. Cream the butter and sugar.
In a large mixing bowl, beat the butter until light and fluffy. Gradually add sugar and beat until well combined.

4. Add egg yolks and chocolate.
Beat in egg yolks, one at a time, then mix in the melted chocolate and vanilla extract.

5. Alternate flour and buttermilk.
Add flour mixture in thirds, alternating with buttermilk. Start and end with the flour mixture.

6. Beat egg whites.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.

Whipped egg whites being folded into chocolate cake batter in a mixing bowl. — This step makes the cake light, fluffy, and totally irresistible.

7. Bake!
Pour batter evenly into three greased and floured 9-inch round pans. Bake at 350°F (175°C) for 25–30 minutes. Cool for 10 minutes, then remove from pans and cool completely.

8. Make the frosting.
In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in vanilla, coconut, and pecans.

9. Assemble the cake.
Place one cake layer on a serving plate. Spread ⅓ of the frosting on top. Repeat with remaining layers, finishing with frosting on top (and sides, if desired).

Coconut-pecan frosting being spread over a chocolate cake layer with an offset spatula. — That moment when frosting meets cake? Pure magic.

What to Serve German Chocolate Cake With

This cake is definitely the star of the show—but a few well-chosen pairings can turn it into a full-on event. Here are some favorites that complement the rich, nutty-chocolate goodness:

A scoop of vanilla bean ice cream
The cool, creamy texture balances the warm, dense layers of the cake. If you’re after something lighter, try pairing it with one of our Greek yogurt-based desserts for a creamy contrast without the added sugar rush.
Fresh berries or a berry compote
Strawberries or raspberries add a tart pop that cuts through the sweetness, plus they make the plate look fancy without trying too hard.
Hot coffee or a chilled espresso martini
That slight bitterness from the coffee enhances the chocolatey depth. For adults looking to impress, the espresso martini is chef’s kiss.
A drizzle of warm chocolate ganache
Over the top? Maybe. But also absolutely worth it. It doubles down on the chocolate in the best way possible.

🍓 Bonus tip: If you’re planning a party, this cake pairs beautifully with lighter dishes like a spinach and strawberry salad or a lemony roast chicken—bringing in texture and flavor balance across the meal.

Top Tips for Perfecting German Chocolate Cake

Even though this recipe is beginner-friendly, a few insider tricks can take your cake from good to can’t-stop-eating-it amazing. Here’s what I’ve learned the tasty way:

Use room temperature ingredients.
Butter, eggs, and buttermilk blend better and create a smoother batter when they’re not straight from the fridge. It also helps the cake rise more evenly—science and flavor win.
Don’t skip the egg white whip.
Folding in stiff egg whites gives the cake its signature light, airy crumb. It might feel like an extra step, but trust me—it’s worth it.
Toast the pecans first.
It’s a tiny tweak that makes a big difference. Just 5–7 minutes in the oven brings out a deeper, nuttier flavor that takes the frosting from sweet to sophisticated.
Don’t overbake!
Keep a close eye on your layers—dry chocolate cake is a heartbreak we don’t need. Start checking at 25 minutes and use the classic toothpick test.
No German’s chocolate? No problem.
You can sub in semi-sweet chocolate and add an extra tablespoon of sugar. It’s not exactly the same, but pretty darn close.

And hey, if your frosting is a little runny or your layers slide around a bit—that’s part of the charm. Homemade cakes have soul. 💛

A slice of German Chocolate Cake served with vanilla ice cream and raspberries on a white plate. — Sweet, creamy, fruity, this plate has it all.

Storing and Reheating Tips

So, you’ve got a few slices left—or maybe you made the whole cake ahead of time. Either way, here’s how to keep that German Chocolate Cake tasting fresh and fabulous:

How to Store It:

Room Temp (short-term):
If your kitchen isn’t too warm, the cake can sit covered at room temperature for up to 2 days. Just make sure it’s tightly wrapped or stored in a cake dome to keep it from drying out.
Refrigerator (best for longer storage):
For freshness up to 5 days, pop it in the fridge. Cover it with plastic wrap or an airtight container to prevent fridge smells from invading your precious cake.

Freezing Tips:

Freezing whole or sliced:
Wrap individual slices (or the whole cake) tightly in plastic wrap, then foil. Freeze for up to 2 months. Defrost in the fridge overnight, then bring to room temp before serving.

Reheating for That “Just Baked” Feel:

Microwave (single slice):
Zap a slice for 10–15 seconds to soften the frosting and warm up the cake just enough. Not too long—just enough to take the chill off.
Oven (for multiple slices):
Place slices on a baking sheet, cover loosely with foil, and warm at 275°F for about 10 minutes.

✨ Pro tip: A little warmth makes the coconut-pecan frosting melt into the cake… and it’s pure magic.

Frequently Asked Questions

What makes German Chocolate Cake different from regular chocolate cake?

Great question—and it’s all about the layers and the frosting. While a regular chocolate cake might be slathered with buttercream or ganache, German Chocolate Cake features that iconic coconut-pecan filling that’s cooked on the stove. It’s gooey, nutty, and unlike anything else. The cake itself is also a bit lighter and more delicate, thanks to the whipped egg whites folded into the batter.

Can I make German Chocolate Cake in advance?

Absolutely—and honestly, it’s even better the next day. The flavors meld, the frosting sets just right, and it slices more cleanly. Just be sure to store it in the fridge (covered well) and let it sit at room temp for about 30 minutes before serving for best texture and flavor.

Can I use a different chocolate if I can’t find German’s baking chocolate?

Yes! If you can’t track down the classic German’s sweet baking chocolate, don’t panic. You can substitute with semi-sweet chocolate and add about 1 extra tablespoon of sugar to the batter. The taste will be slightly richer and less sweet, but still delicious. Some bakers even prefer it that way!

Is German Chocolate Cake supposed to have frosting on the sides?

Traditionally? Nope. The classic version only has frosting between the layers and on top, leaving the sides bare to show off those gorgeous cake edges. That said, if you’ve got extra frosting or prefer full coverage (who doesn’t love more frosting?), go for it—no rules in your kitchen.

Can I make this cake gluten-free or dairy-free?

Yes, with some thoughtful swaps! Use a trusted 1:1 gluten-free flour blend for the cake, and make sure your chocolate and other ingredients are certified GF. For dairy-free: sub in plant-based butter and evaporated coconut milk for the frosting. The flavor changes a bit but still delivers that rich, decadent feel.

Can I use this recipe to make cupcakes instead?

Absolutely—and they’re adorable! This batter makes about 24 standard cupcakes. Bake at 350°F for 18–20 minutes, and once cooled, top each with a generous spoonful of coconut-pecan frosting. Great for parties, potlucks, or, let’s be honest… snack-sized portions.

Ready to Bake? Let’s Make This German Chocolate Cake Happen

There you have it—German Chocolate Cake in all its gooey, chocolatey, coconutty glory. Whether you’re celebrating something big or just craving a seriously satisfying slice of something sweet, this recipe has your back.

And honestly? There’s something really special about making a cake like this from scratch. The smell in the kitchen, the frosting you sneak by the spoonful (we’ve all done it), and that first bite… total magic.

I’d love to hear how it turns out for you! Drop a comment below—especially if you tried pairing it with something unique like our crab brûlée recipe for a surprising sweet-and-savory dinner party combo. Let’s swap baking stories!

Happy baking, and remember: there’s no such thing as too much frosting. 🎂✨