There’s something utterly charming about this classic dessert that brings everyone to the table with a smile. The rich layers of chocolate cake paired with a luscious, nutty coconut frosting make this German Chocolate Cake Recipe a timeless treat you’ll want to bake again and again.
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Why You'll Love This Recipe
I’ve made this German Chocolate Cake Recipe more times than I can count, and it never fails to impress. The balance of flavors and textures is just perfect — moist chocolate layers complemented by that classic coconut-pecan frosting that’s creamy and delightful.
- Classic flavors you can trust: This recipe stays true to the original, so you get that authentic taste everyone remembers and loves.
- Moist and tender cake layers: The combination of sour cream and chocolate creates a texture that’s incredibly soft but not dense.
- Decadent coconut pecan frosting: It’s creamy, nutty, and has a perfectly toasted coconut flavor that adds a wonderful contrast to the chocolate.
- Impress with ease: Despite its fancy reputation, this cake is straightforward to make and always comes out looking stunning.
Ingredients & Why They Work
Each ingredient in this German Chocolate Cake Recipe plays its part to create that perfect bite. From the rich Dutch-process cocoa to the tender sour cream in the batter, and the fresh toasted pecans in the frosting — everything works in harmony.
- Semi-sweet chocolate: Using finely chopped chocolate melts evenly and adds depth beyond just cocoa powder.
- Dutch-process cocoa powder: It gives a smooth, rich chocolate flavor with less acidity.
- Boiling water: Helps bloom the cocoa and melt the chocolate for a silky batter.
- All-purpose flour: The backbone that holds the cake layers together without weighing them down.
- Baking soda: Acts as a leavening agent, ensuring your cake rises nicely and stays light.
- Unsalted butter: Adds richness and moisture; using unsalted lets you control the salt perfectly.
- Granulated and light brown sugar: The combination balances sweetness with a hint of molasses flavor from the brown sugar.
- Salt: Enhances the flavors — never underestimate a pinch of salt in baking.
- Large eggs: They bind everything together and provide structure.
- Vanilla extract: Adds warmth and depth to both cake and frosting.
- Sour cream: Gives moisture and ensures a tender crumb without heaviness.
- Heavy cream (or evaporated milk): Forms the luscious base of the coconut pecan frosting.
- Egg yolks: Enrich the frosting with a silky texture.
- Pecans: Toast before chopping for that irresistible crunch and aromatic flavor.
- Sweetened shredded coconut: Toasted to bring out its natural oils and add chewiness to frosting.
Make It Your Way
One of the things I love most about this German Chocolate Cake Recipe is how easy it is to make your own. Whether you like it a little less sweet or you want to try a dairy-free twist, there are simple ways to personalize it while keeping that classic taste.
- Variation: I’ve experimented with using coconut cream instead of heavy cream in the frosting for a richer coconut flavor – it’s a hit for coconut lovers!
- Nut-free option: Simply omit pecans or replace with toasted sunflower seeds if someone has a nut allergy; the frosting still tastes incredible.
- Less sweet tweak: Reduce the sugar slightly in the frosting if you prefer a subtler sweetness, but I find the balance here just right for most palettes.
Step-by-Step: How I Make German Chocolate Cake Recipe
Step 1: Prep Your Bakeware and Ingredients
I always start by prepping my pans — greasing them, lining with parchment, and then greasing again before adding a bit of flour. It really helps the cakes come out clean and keeps their perfect shape. Meanwhile, I measure out and sift my dry ingredients, making the whole process smoother when I start mixing.
Step 2: Bloom and Melt the Chocolate
Combining the Dutch-process cocoa and chopped chocolate with boiling water is one of my favorite steps because I know it’s the secret behind such a silky, intense chocolate flavor. After letting it sit covered, I whisk it until perfectly smooth — just be sure to let it cool before adding it to your batter, so it doesn’t scramble the eggs.
Step 3: Cream Butter and Sugars, Then Add Eggs
Use a stand mixer if you can — creaming the softened butter with sugars until fluffy (about 3 minutes) makes a huge difference in the cake’s texture. Adding eggs one by one means the batter emulsifies nicely. Don’t rush this step — it affects how light your cake will be.
Step 4: Combine Flour Mixture and Sour Cream Alternately
With the mixer on low, I alternate adding the dry ingredients and sour cream, starting and ending with flour. This layering prevents overmixing and results in a tender crumb. Scraping down the bowl between additions keeps everything consistent.
Step 5: Bake and Cool Your Cakes Properly
Pour the batter evenly into your two pans and bake at 350°F for about 30 minutes. I always check with a toothpick — it should come out clean or with a few moist crumbs. Let the cakes rest in the pans for 10 minutes before turning them out to cool completely. Patience here pays off in easy layering and slicing.
Step 6: Make the Coconut Pecan Frosting
While the cakes bake, whisk together heavy cream, sugars, egg yolks, and salt over medium heat until it thickens just slightly — this takes a bit of attention but it’s worth it. Then stir in butter, vanilla, toasted coconut, and pecans. Let it cool to room temperature; the frosting firming up means it spreads beautifully without sliding.
Step 7: Assemble Your Cake and Enjoy!
Slice your cooled cakes horizontally into four layers, then start stacking. Spread a generous layer of that luscious frosting between each layer — I use about 1½ cups for the first layer and then 1 cup for the others. Keep the sides of the cake bare for that rustic charm, and get ready to impress with every bite.
Top Tip
I’ve learned that a few little things make all the difference keeping your German Chocolate Cake moist and visually stunning. Here’s what’s helped me most every time:
- Use room temperature ingredients: It helps everything blend better and your batter will be smoother.
- Don’t overbake: Pull the cakes out as soon as a toothpick shows a few moist crumbs to avoid dryness.
- Toast your nuts and coconut: This boosts the flavors and adds texture contrast that's so satisfying.
- Let frosting cool before spreading: Spreadable frosting means clean layers and less mess.
How to Serve German Chocolate Cake Recipe
Garnishes
I usually keep garnishes simple — a few extra pecans or a light dusting of cocoa powder on top complements the cake beautifully without competing with that rich coconut topping. Sometimes I add a couple of toasted coconut flakes on the very top for a final lovely touch.
Side Dishes
This cake shines on its own but pairing it with freshly brewed coffee or a scoop of vanilla bean ice cream takes it to another level. For brunch or gatherings, I enjoy serving it alongside fresh fruit like berries to balance out the sweetness.
Creative Ways to Present
For special occasions, I’ve tried stacking mini versions as a tiered cake, or piping small rosettes of frosting around the edge for a fancy finish. Even drizzling a little dark chocolate ganache over the top adds an elegant flair that guests always love.
Make Ahead and Storage
Storing Leftovers
After baking, I often wrap leftover cakes tightly in plastic wrap and store them at room temperature if I plan to consume within a day. For longer storage, I freeze the layers wrapped in plastic and foil, which keeps them fresh for about a month.
Freezing
Freezing this cake works wonderfully — just wrap each layer individually before freezing. When you’re ready to serve, thaw them at room temperature, then assemble as described. The frosting holds up well, but make sure to let the cake sit for a bit before slicing to avoid crumbling.
Reheating
Since this is a rich, moist cake best enjoyed as is, I don’t usually reheat slices. But if you want to warm it slightly, I recommend a quick zap in the microwave (about 10-15 seconds) to soften the frosting without melting it completely.
Frequently Asked Questions:
Absolutely! Swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum. Just keep the measurements the same and make sure to check the blend’s instructions for any adjustments.
Make sure to cook the frosting mixture until slightly thickened and then allow it to cool completely to room temperature before spreading. Using heavy cream instead of evaporated milk also results in a thicker, creamier frosting.
Yes! You can bake the cake layers a day in advance and store them wrapped at room temperature or refrigerated. The frosting can be made a few hours ahead and refrigerated — just bring it back to room temperature before assembling.
Sour cream adds moisture and acidity, which helps tenderize the gluten in the flour, creating a soft, tender crumb without making the cake dense. It also enhances the overall richness and flavor.
Final Thoughts
This German Chocolate Cake Recipe holds a special place in my kitchen because it’s both nostalgic and wonderfully indulgent. Every time I bake it, I’m reminded that simple ingredients and a bit of patience can create something truly amazing. I hope you’ll enjoy making it as much as I do — it’s perfect for celebrations, or anytime you want to treat yourself and others with a slice of homemade happiness.
Print
German Chocolate Cake Recipe
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
Traditional German Chocolate Cake featuring moist chocolate cake layers paired with a rich and creamy coconut pecan frosting, perfect for special occasions or indulgent dessert cravings.
Ingredients
Chocolate Cake Layers
- 4 oz semi-sweet chocolate - finely chopped
- ¼ cup Dutch-process cocoa powder
- ½ cup boiling water
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- 12 tablespoons unsalted butter - softened
- 1 cup granulated sugar
- ¾ cup light brown sugar - packed
- ¾ teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
Coconut Pecan Frosting
- 2 cups heavy cream
- 2 cups granulated sugar
- 6 large egg yolks
- 1 teaspoon salt
- 1 cup unsalted butter
- 2 teaspoons vanilla extract
- 2 cups pecans - toasted and finely chopped
- 4 cups sweetened shredded coconut - toasted
Instructions
- Prepare the Cake Pans: Adjust the oven rack to the middle position and preheat the oven to 350°F. Grease two 9-inch round cake pans, line with parchment paper, then grease and flour the parchment and the sides of the pans. Set aside.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Set aside.
- Prepare Chocolate Mixture: In another small bowl, combine Dutch-process cocoa powder and finely chopped semi-sweet chocolate. Add boiling water, cover, and let sit for 5 minutes. Whisk until smooth and let cool to room temperature.
- Cream Butter and Sugars: Using a stand mixer with paddle attachment, cream the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Then add vanilla extract and beat on medium-high speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl.
- Incorporate Chocolate Mixture: Add the cooled chocolate mixture and beat for 30 to 45 seconds, scraping down the sides to ensure even mixing.
- Add Flour and Sour Cream: With the mixer on low speed, alternately add the flour mixture and sour cream, beginning and ending with the flour (flour, sour cream, flour, sour cream, flour) until fully combined.
- Fill and Bake: Divide the batter evenly between the two prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Cakes: Remove cakes from the oven and place pans on a wire rack for 10 minutes. Then remove cakes from pans, discard parchment, and let cool completely on wire racks.
- Make Coconut Pecan Frosting: While cakes are baking, whisk heavy cream, granulated sugar, egg yolks, and salt in a medium saucepan over medium heat, stirring occasionally. Bring to a low simmer, cooking until slightly thickened. Remove from heat, add butter, vanilla extract, toasted coconut, and toasted chopped pecans. Stir to combine and set aside to cool to room temperature. The frosting will thicken as it cools.
- Assemble the Cake: Once the cakes have cooled, slice each horizontally to create four layers. Place one cake layer on a cake stand, spread about 1 ½ cups of frosting evenly to the edges. Add the next layer and continue spreading frosting between layers using about 1 cup of frosting until all layers and frosting are used. Leave the sides of the cake bare.
- Serve: Slice and enjoy your traditional German chocolate cake.
Notes
- Store unfrosted cake layers wrapped in plastic wrap at room temperature for up to 24 hours or freeze up to 1 month wrapped in plastic wrap and foil. Defrost at room temperature before frosting.
- Frosted cake can be refrigerated for 24 hours; bring to room temperature before serving for best flavor and texture.
- To toast pecans and coconut, spread separately on a baking sheet and bake at 350°F for about 5-7 minutes, stirring halfway, until fragrant and lightly browned.
- If you prefer a lighter frosting, you can substitute evaporated milk for heavy cream, as noted in the recipe.
- Ensure the chocolate mixture is cooled before mixing with the batter to prevent curdling or cooking the eggs prematurely.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 125 mg
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