German Chocolate Cake (Moist, Rich & Filled with Coconut-Pecan Frosting)

This German Chocolate Cake is rich, moist, and layered with creamy coconut-pecan frosting — the ultimate homemade chocolate cake for special occasions!

German Chocolate Cake: A True Classic Dessert

Few cakes have stood the test of time like the German Chocolate Cake — a rich, tender chocolate layer cake filled and topped with luscious coconut-pecan frosting. Despite its name, it’s not from Germany but from Samuel German, the American chocolatier who inspired this decadent dessert.

Every bite is pure bliss — smooth chocolate, sweet coconut, and nutty caramel notes that melt together perfectly. It’s a Southern favorite and a must-have for birthdays, holidays, and family gatherings.

Recipe Card

Servings: 10–12 Prep Time: 25 minutes Cook Time: 30 minutes Cooling/Frosting Time: 1 hour Total Time: 1 hour 55 minutes

Ingredients

For the Cake:

• 1 (4 oz) bar German’s sweet chocolate (or semi-sweet baking chocolate)

• ½ cup boiling water

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 cup (2 sticks) butter, softened

• 2 cups sugar

• 4 large eggs, separated

• 1 teaspoon vanilla extract

• 1 cup buttermilk

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk

• 1 cup sugar

• 3 egg yolks, beaten

• ½ cup butter

• 1 teaspoon vanilla extract

• 1 ⅓ cups sweetened shredded coconut

• 1 cup chopped pecans

a Instructions

1. Preheat the Oven: Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans or line them with parchment circles.

2. Melt the Chocolate: Break the chocolate into pieces and melt it in boiling water. Stir until smooth and set aside to cool slightly.

3. Mix the Batter: In a medium bowl, whisk together flour, baking soda, and salt. In a large mixing bowl, beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in the melted chocolate and vanilla.

4. Combine and Bake: Alternately add the flour mixture and buttermilk, beginning and ending with flour. In a separate bowl, beat egg whites until stiff peaks form, then gently fold them into the batter. Divide evenly among the pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

5. Make the Frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in coconut and pecans. Cool before spreading.

6. Assemble the Cake: Place one cake layer on a stand, spread with frosting. Repeat with the next two layers, finishing with frosting on top. Traditionally, the sides are left unfrosted.

Tips for the Best German Chocolate Cake

• Don’t overbake — this cake stays tender and moist when baked just until set.

• For deeper flavor, use espresso powder or dark chocolate instead of German’s sweet.

• Chill the frosting slightly before spreading — it thickens as it cools.

• Toast the pecans and coconut for an extra nutty aroma.

• Store covered at room temperature for up to 2 days or refrigerate for up to 5.

Final Thoughts

This German Chocolate Cake is rich, indulgent, and layered with nostalgic flavor. It’s the perfect dessert to share with family and friends — comforting, impressive, and absolutely delicious.

Serve it with a cup of coffee or a scoop of vanilla ice cream for the ultimate sweet ending.

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