The Best Homemade German Chocolate Cake Recipe for Sweet Tooths

Crafting a delectable German chocolate cake from scratch brings pure joy to any home baker’s heart.

Sweet layers of moist chocolate promise an indulgent experience that melts in your mouth.

Coconut and pecan frosting creates a rich, decadent signature that sets this dessert apart from ordinary cakes.

Baking becomes an art form when you carefully blend each ingredient with love and precision.

Generations of families have cherished this classic recipe, passing down culinary traditions through delightful slices of happiness.

chocolate lovers will find themselves captivated by the complex flavors and velvety texture.

Prepare to embark on a delicious adventure that will make your taste buds dance with delight.

What Makes German Chocolate Cake So Classic

• Create a stunning multi-layered cake that looks professionally made with minimal baking skills required.
• Easily swap ingredients like nuts or adjust sweetness to match personal preferences, making this recipe wonderfully adaptable.
• Perfect for special occasions like birthdays, family gatherings, or potlucks where you want to impress everyone with a classic homemade treat.
• An engaging recipe that transforms ordinary baking into a fun, rewarding experience with delicious chocolate and rich coconut-pecan filling.

Ingredients for Traditional German Chocolate Cake

• All-Purpose Flour: Fine powder for cake structure.
• Cocoa Powder: Provides rich chocolate flavor.
• Baking Soda: Helps cake rise and become fluffy.
• Baking Powder: Additional leavening agent.
• Salt: Enhances overall taste.

• Butter: Adds richness and moisture.
• Sugar: Provides sweetness.
• Eggs: Binds ingredients together.
• Vanilla Extract: Adds depth of flavor.
• Melted Chocolate: Intensifies chocolate taste.
• Buttermilk: Creates tender cake texture.

• Evaporated Milk: Creamy base for filling.
• Brown Sugar: Adds caramel-like sweetness.
• Egg Yolks: Thickens filling.
• Coconut: Provides texture and tropical flavor.
• Pecans: Adds crunch and nutty taste.
• Powdered Sugar: Creates smooth frosting.
• Milk: Adjusts frosting consistency.

• Vanilla Extract: Enhances filling flavor.

How to Bake Homemade German Chocolate Cake

Step 1: Prepare Baking Station

Get your oven ready by heating it to 350°F.

Grab three round cake pans and coat them with butter, then line with parchment paper for easy cake removal.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt

Whisk everything together until well blended.

Step 3: Create Creamy Butter Base

In a large mixing bowl, beat butter and sugar until the mixture becomes light and fluffy.

The texture should look smooth and pale.

Step 4: Incorporate Wet Ingredients

Add eggs one at a time, mixing thoroughly after each addition.

Stir in vanilla extract and melted chocolate until the mixture is completely smooth.

Step 5: Combine Wet and Dry Mixtures

Slowly add dry ingredients and buttermilk to the wet mixture.

Start and end with dry ingredients.

Mix gently until just combined to keep the batter tender.

Step 6: Bake Cake Layers

Pour batter evenly into prepared pans.

Slide into the preheated oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cool Cake Layers

Let cakes rest in pans for 10 minutes.

Transfer to wire cooling racks and allow to cool completely.

Step 8: Craft Coconut Pecan Filling

• Evaporated milk
• Brown sugar
• Egg yolks
• Butter

Cook over medium heat, stirring constantly until the mixture thickens (about 10-12 minutes).

Step 9: Finish Filling

• Vanilla extract
• Shredded coconut
• Chopped pecans

Allow filling to cool completely.

Step 10: Make Chocolate Frosting

Beat butter and cocoa powder.

Gradually add powdered sugar and milk until reaching a creamy consistency.

Stir in vanilla extract.

Step 11: Assemble Cake

Place first cake layer on a stand.

Spread coconut-pecan filling.

Add next layer and repeat.

Cover sides and top with chocolate frosting.

Step 12: Chill and Serve

Refrigerate cake for 30 minutes to set.

Slice and enjoy your homemade German chocolate cake!

Tips for Fluffy Cake and Coconut Frosting

• Use standard measuring cups and spoons for accurate flour, cocoa powder, and sugar quantities to ensure consistent cake texture.
• Don't overmix batter, which can develop tough gluten and create dense layers; mix just until ingredients are combined.
• Bring eggs, butter, and buttermilk to room temperature before mixing to help ingredients blend smoothly and create uniform cake consistency.
• Check cake layers at 25 minutes; every oven varies, so use toothpick test to prevent overbaking and maintain moisture.
• Allow cake layers to cool completely before assembling to prevent filling from melting and ensure stable, clean cake structure.

How to Store and Reheat German Cake Slices

• Store covered cake in an airtight container for up to 4-5 days. Wrap tightly with plastic wrap or place in a cake carrier to prevent drying out.
• Wrap completely cooled cake in two layers of plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Wrap individual cake slices separately in plastic wrap, then place in freezer bags. Store frozen slices for 2-3 months. Thaw at room temperature for 30-45 minutes.
• Warm refrigerated cake slices in microwave for 15-20 seconds. For frozen slices, let thaw completely before serving. Avoid repeated reheating to maintain cake's moisture and texture.

Drinks and Sweets That Pair with This Cake

• Pair Rich Chocolate Flavors with Bold Beverages
• Match German Chocolate Cake with robust red wines like Cabernet Sauvignon that complement its deep cocoa notes and enhance the nutty pecan profile.
• Create Complementary Coffee Experience
• Select dark roast espresso or Colombian coffee with caramel undertones to balance the cake's sweetness and highlight its rich chocolate layers.
• Elevate Dessert with Smooth Spirits
• Choose bourbon or aged whiskey with hints of vanilla and oak to harmonize with the cake's coconut-pecan filling and provide a warm, complex drinking experience.
• Refresh with Sweet Beverage Contrast
• Enjoy a chilled glass of cream liqueur like Bailey's Irish Cream or Kahlúa to cut through the cake's dense texture and provide a smooth, creamy counterpoint.

Easy Variants for German Chocolate Cake

• Gluten-Free Chocolate Cake: Swap wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking powder and double-check ingredient labels.
• Vegan Chocolate Delight: Replace eggs with mashed bananas or applesauce. Substitute butter with coconut oil and use dairy-free milk. Select dark chocolate without milk solids.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar. Choose sugar-free chocolate and reduce overall sweetness in frosting and filling.
• Nut-Free Alternative: Eliminate pecans from filling. Replace with sunflower seeds or omit nuts completely. Ensure all ingredients are processed in nut-free facilities for severe allergies.

FAQs

• Is German Chocolate Cake actually from Germany?

No, it was created by an American baker named Samuel German who worked for Baker’s Chocolate Company in the 1850s. The cake is named after him, not the country.

• Why does this cake use buttermilk?

Buttermilk adds tenderness and helps create a softer, more moist cake texture. Its slight acidity also helps activate the baking soda, which makes the cake rise and become lighter.

• Can I make this cake without pecans?

Yes, you can substitute pecans with other nuts like walnuts or simply omit them if you have nut allergies. The coconut-pecan filling will still taste delicious.

• How do I prevent my cake layers from sticking to the pan?

Grease the pans thoroughly and line the bottom with parchment paper. This ensures easy removal and helps the cake layers come out cleanly without breaking.

Homemade German Chocolate Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 16 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Rich, moist German Chocolate Cake delights with layers of velvety chocolate sponge and luscious coconut-pecan frosting. Handcrafted with care, this classic dessert brings sweet comfort and indulgence to your table, promising a delectable slice of German baking tradition.

---

Ingredients

Scale 1x2x3x

Main Cake Ingredients:

• 2 1/2 cups (300 grams) all-purpose flour
• 3/4 cup (75 grams) unsweetened cocoa powder
• 4 large eggs
• 2 cups (400 grams) granulated sugar
• 1 cup (227 grams) unsalted butter, softened
• 4 ounces (113 grams) German’s sweet chocolate, melted and cooled
• 1 cup (240 milliliters) buttermilk

Leavening Agents:

• 2 teaspoons baking soda
• 1 teaspoon baking powder

Flavor and Seasoning:

• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven by heating to 350°F and prepare three 9-inch cake pans with parchment paper and grease.
2. Combine dry ingredients in a mixing bowl, whisking flour, cocoa powder, baking soda, baking powder, and salt until thoroughly integrated.
3. Using an electric mixer, cream butter and sugar until the mixture becomes pale and voluminous, creating a smooth texture.
4. Incorporate eggs individually into the butter mixture, ensuring complete blending after each addition. Mix in vanilla extract and melted chocolate until uniform.
5. Gradually fold dry ingredients and buttermilk into the wet mixture, alternating between both and finishing with dry ingredients. Mix minimally to maintain cake’s tenderness.
6. Distribute batter evenly across prepared pans, ensuring consistent layers. Bake for 25–30 minutes at 350°F, checking doneness with a toothpick inserted in the center.
7. Allow cakes to rest in pans for 10 minutes, then transfer to wire cooling racks for complete temperature reduction.
8. Create filling by combining evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Simmer over medium heat, continuously stirring until mixture thickens (approximately 10–12 minutes).
9. Remove filling from heat, fold in vanilla extract, shredded coconut, and chopped pecans. Allow to cool completely at room temperature.
10. Prepare frosting by whipping butter with cocoa powder until smooth. Gradually incorporate powdered sugar and milk, creating a creamy consistency. Add vanilla for enhanced flavor.
11. Assemble the cake by layering each cake round, spreading coconut-pecan filling between layers. Frost exterior surfaces with chocolate frosting, creating an even coating.
12. Refrigerate cake for 30 minutes to set frosting and ensure clean, precise slicing.

Notes

• Swap out buttermilk with dairy-free alternatives like almond or soy milk mixed with apple cider vinegar for a vegan-friendly version.
• Ensure ingredients are at room temperature to create a smoother, more evenly mixed batter with better rise and texture.
• Use high-quality cocoa powder and dark chocolate for a richer, more intense chocolate flavor that elevates the entire cake.
• Toast pecans beforehand to enhance their nutty flavor and add a deeper, more complex taste to the coconut-pecan filling.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 30 g
• Sodium: 250 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 80 mg