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What is German Chocolate Cake?
How to Make German Chocolate Cake:
1. Make the chocolate cake: Combine dry ingredients (sugar, flour, cocoa, baking powder, baking soda and salt). Combine wet ingredients (eggs, buttermilk, oil and vanilla). Mix together and stir in boiling water.
2. Bake at 375°F: Pour batter into prepared 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
3. Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
4. Make chocolate frosting: Melt butter, stir in cocoa powder, slowly add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
5. Assemble: Place one of the cake rounds on your serving stand or plate. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of cake. Stack the second cake round on top. Smooth chocolate frosting over the entire cake. Spoon remaining coconut frosting on top of the cake.
Pro Tips:
Use room temperature ingredients. Run hot water over the eggs to bring them to room temperature. Stick the buttermilk in the microwave for just a few seconds. It really makes a difference!
Decorating cake is easy! I used a wilton 2D tip for the swirls on top of this cake, but I also love the Wilton 1M tip. I use both tips with an Ateco flex 14” reusable piping bag. Those three items right there are my favorites for cake and cupcake decorating.
Make Ahead and Freezing Instructions:
To Make Ahead: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before you're ready to frost the cake, to give them time to come to room temperature.
To Freeze: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen–they are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come to room temperature before serving.
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German Chocolate Cake
Equipment
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar, (400 g)
- 1 3/4 cups all-purpose flour, (210 g)
- 3/4 cup unsweetened cocoa powder, (75 g)
- 1 1/2 teaspoons baking powder, (6 g)
- 1 1/2 teaspoons baking soda, (7.5 g)
- 1 teaspoon salt, (5 g)
- 2 large eggs
- 1 cup buttermilk, (240 ml)
- 1/2 cup oil, (vegetable or canola oil) (120 ml)
- 2 teaspoons vanilla extract, (10 ml)
- 1 cup boiling water, (240 ml)
For the Coconut Frosting:
- 1/2 cup light brown sugar, (100 g)
- 1/2 cup granulated sugar, (100 g)
- 1/2 cup butter, (115 g)
- 3 large egg yolks
- 3/4 cup evaporated milk, (180 ml)
- 1 Tablespoon vanilla extract, (15 ml)
- 1 cup chopped pecans, (120 g)
- 1 cup shredded sweetened coconut, (80 g)
For the Chocolate Frosting:
- 1/2 cup butter, (115 g)
- 2/3 cup unsweetened cocoa powder, (65 g)
- 3 cups powdered sugar, (360 g)
- 1/3 cup evaporated milk, (80 ml)
- 1 teaspoon vanilla extract, (5 ml)
Instructions
- Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
For the Cake:
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
- Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
For the German Chocolate Frosting:
- In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
- Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
For the Chocolate Buttercream Frosting:
- Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
Cake Assembly:
- Place one of the cake rounds on your serving stand or plate.
- Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of cake.
- Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
- Spoon remaining coconut frosting on top of the cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe May 2017. Updated February 2021.
Chocolate cake recipe adapted from Hersheys. Coconut Frosting is from my Mom!
I have made dozens of cakes, but this one is my new favorite! This German chocolate cake is the best I’ve ever tasted and I got many compliments on it. Thank you for sharing! I especially love the traditional coconut icing with the chocolate. Its so delicious!!
Absolutely perfect!! Everyone loved it and said I should make them and sell them. Delicious!
I don’t like German chocolate cake but I made this cake for my best friend for her birthday because German chocolate cake is her favorite and this recipe had by far the best reviews. O M G this is so good that I am now a German chocolate cake lover!
This recipe was literally perfect, so moist, so rich, and the flavor is simply amazing. I swapped the flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and know one knew the difference. Next time I will double the pecan mixtures, cut the cake layers in half horizontally so to make 4 cake layers and and maybe I might add some powdered espresso.
I brought this cake to a party and it was everything I had hoped for. The only remaining piece was not offered to me when I left!
O.m.g. BEST recipe EVER. Moist, not over sweet. I mean absolutely amazing. Follow recipe to a T and you’ll have yourself an amazing cake. Sooooo good!!!!
Made this cake for my friend who is a chocolate fiend. Was amazing, the recipe is easy to follow – and I’m not a baker. Try it!
I have been making this cake ever since I found the recipe online. Now I make it for my husband’s birthday every year, and usually for the holidays as well. It’s the most unbelievable German chocolate cake I have ever had, and I have tried many. It’s super moist, and the flavor is outstanding! After finding this recipe, I subscribed to your recipe site and now I make so many other great recipes. Thank you for sharing all you gems with us!
I forgot to add 5 stars!!
I totally agree. I had the exact same experience. When my 60 yr old friend said it was the best cake they ever had in their whole life it encouraged me to keep baking. It truly is the best german chocolate cake ever. I even started my new hobby of cake decorating because of this and I give decorated cupcakes as birthday gifts now. Thanks so much for sharing all your wisdom.
This was an excellent cake. I made it for my husband for his 50th birthday party and everyone loved it and said it was the best German chocolate cake they’ve ever had. I’m gonna make this over and over again. It was absolutely fabulous.
I have made this cake several times, and it is delicious! Even my friends who think they don’t like German chocolate cake love it. I get requests for it!
I have made this cake 3 times now. It has become a family favorite! We absolutely love it. Thank you so much for sharing this wonderful recipe.
I am baking this German Cake as we speak for the son’s birthday. I am waiting for the layers to cool so that I can ice the cake. So far it looks and smells great! Thank you for the recipe.
I baked mine in 2 – 9″ pans. They overflowed and so much of the batter was on the bottom and racks of the oven. 🙁
I have no idea what I may have done wrong. I’ve never had this happen before and I’ve made cakes from scratch.
Couple of things – I did use an electric mixer to combine the dry and the wet. Is that an issue?
I didn’t have buttermilk, but I had powdered buttermilk. The recipe calls for one cup, so I followed the directions on the buttermilk container and used 3 tablespoons per 1 cup of water. I combined the dry buttermilk powder with the other dry ingredients.
Took WAY longer than 25-35 minutes at 375.. At 27 minutes, the edges were slightly done, and most of the middle was still liquid. I had to bake it another 30 minutes.
I double checked the rest of the ingredients, and they were measured as per the recipe. My eggs were at room temp.
Help? I’d really love this cake to come out right!
Im thinking you should have actually made the buttermilk with the powder & water, and then measured the completely made buttermilk according to what the recipe calls for. Also when mixing put the freshly made buttermilk in with the liquids.
As for the timing, Im not sure. I baked mine for 25 mins and it was still wet inside. I put it back in for 5 mins and it was almost overbaked. I bet it had everything to do with not using liquid butermilk.
Not sure if someone has asked already.. but for the chocolate frosting is it salted or unsalted butter or it doesn’t matter?…
You can use either (you wont really notice a difference!)
Ive been cake decorating 40+ yrs & I like to use salted butter to help cut the sweetness.
This cake was so moist and the chocolate flavor was amazing. The only thing was the coconut pecan frosting need to double the batch but also yummy
I made this German Chocolate cake for my husband it’s his favorite. I used all fresh ingredients and followed the recipe exactly how it was written. It takes a while but it is worth the time. My husband has raved to everyone about how great this cake was and he refused to share even one piece. Thumbs up for this wonderful cake. 👍
Sorry, that’s not German chocolate cake.
lol?
German Chocolate cake is a layered cake with pecan-coconut frosting. Obviously, any cake made in Germany could be referred as German, but obviously this is a recipe for people NOT in Germany. Why do I know this? The website is in English. So I think referring to it as German Chocolate Cake is being used to narrowly define something.
With that said, what is German Chocolate Cake?
A layered chocolate cake with pecan-coconut frosting. That’s it.
This recipe hits all of those checkboxes.
So I’m sorry to tell you , but this is most definitely a German Chocolate Cake.
Just an FYI for anyone reading the comments (not a slam to yours)
-German chocolate cake is made of sweet chocolate, while regular chocolate cake contains unsweetened chocolate.
-Regular chocolate cake contains one or two fewer eggs than German chocolate cake. That is why the latter’s texture is fluffier than the texture of the former.
-German chocolate cake is made of cake flour which contributes to the cake’s fluffiness. Regular cake uses all-purpose flour.
Hope this helps 🙂
Can this be made in a loaf pan?
Heidi, I believe you are referring to a chocolate cake which was developed by a Baker whose last name was “German” working for the company Bakers Chocolate, which was introducing a new product, “Bakers Sweet Chocolate”. The confusion started when the company published Mr. German’s recipe which had a coconut pecan frosting on their packaging, calling it “German’s Sweet Chocolate Cake”! Germany, the Country, had nothing to do with the name. Soon the apostrophe (‘s) and the word Sweet were dropped, but the frosting remained. Basically, the cake is usually a lighter redish brown, the color is a reaction of the chocolate or cocoa, the buttermilk and the baking soda combining and producing a chemical reaction. Think about the red velvet cake. Yumm
🙄
I’ve been looking for a new German chocolate cake recipe for Easter and this looks perfect! If I make and assemble the cake the night before, does it need to be refrigerated overnight or can it be left at room temperature (in an enclosed cake carrier)?
Store it covered in the refrigerator!
I have made this cake 2x and did not change a thing! Everyone loved it…. individuals can’t believe I am a new baker. Thank you for sharing.
Will the coconut frosting thicken as it cools? I a afraid I may not have cooked it long enough before adding the coconut and pecans.
Yes, it will thicken as it cools.
Can you substitute anything for the buttermilk? Just curious because I don’t have any and wanted to make this now, but if it’ll make or break it I’ll hold off. Lol thanks
You can use regular milk, or dairy free milk.
You can! Use 1 Tablespoon of lemon juice (or white vinegar) to a 1 cup measuring cup and fill it with milk the rest of the way. Buttermilk is acidic, so you must have some kind of acid added to your milk in order to make the leavening (baking powder and soda) rise correctly.
You can also make buttermilk substitute with one cup milk to three tablespoons lemon juice or white vinegar, stir and let sit for a few minutes until it thickens.
This cake was amazing! My cake did not turn out as pretty as your picture but it was delicious. I think I will use the recipe for the chocolate cake any time I bake a cake. It was so moist. The frostings were easy and delicious. Perfect cake for a chocolate lover. My son works in a bakery and said this cake was so much better than the ones he makes.