Name: German Chocolate Cake Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: German
Ingredients: 4 oz semi-sweet chocolate - finely chopped; 1/4 cup Dutch-process cocoa powder; 1/2 cup boiling water; 2 cups all-purpose flour; 3/4 teaspoon baking soda; 12 tablespoons unsalted butter - softened; 1 cup granulated sugar; 3/4 cup light brown sugar - packed; 3/4 teaspoon salt; 4 large eggs; 1 teaspoon vanilla extract; 3/4 cup sour cream; 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

There’s just something irresistible about the rich, gooey, and nutty layers in the German Chocolate Cake Recipe I’m about to share. It’s a classic dessert with a luscious coconut pecan frosting that brings everyone to the table—and keeps them there for seconds. Let me tell you, this cake has become a staple in my kitchen for celebrations and sweet cravings alike!

The image shows a close-up of a four-layer chocolate cake on a round wooden board. Each layer is thick with dark brown, moist chocolate cake. Between each cake layer, there is a light tan coconut-pecan frosting with a sticky, textured look showing shredded coconut and small bits of nuts. The same frosting covers the top of the cake, glistening with a slightly uneven but rich surface. A slice is taken from the cake, revealing the layers clearly. The background is dark, with the cake placed on a white marbled surface scattered with crumbs and coconut bits. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make German Chocolate Cake Recipe
Top Tip
How to Serve German Chocolate Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
German Chocolate Cake Recipe

Why You'll Love This Recipe

I remember my first attempt at this German Chocolate Cake Recipe—nervous but excited. Now it’s a comfort to bake and a joy to share. What makes it extra special is the balance of rich chocolate layers with that iconic creamy coconut pecan frosting. It’s not just a dessert; it’s a happy moment on a plate.

Classic Flavor Combination: The moist chocolate cake paired with a sweet, textured coconut pecan frosting creates a nostalgic treat everyone remembers.
Expertly Balanced Sweetness: You get the perfect mix of chocolatey richness and creamy coconut without being overpoweringly sweet.
Perfect for Special Occasions or Everyday: While impressive enough for parties, it’s straightforward enough for a weekend baking project.
Hands-On and Rewarding: Each step brings the cake closer to perfection, and you’ll love how the cake assembles layer by layer.

The image shows a round chocolate cake with three thick, dark brown layers separated by a light brown, chunky frosting that has a textured, nutty or coconut look. The same frosting covers the top of the cake with a slightly shiny finish. A slice of the cake is being lifted, showing the moist and dense chocolate layers clearly. The cake rests on a white marbled surface with a brown cloth nearby, and a woman's hand is seen holding the slice in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a vital role—from the richness of the butter and eggs to the tang of sour cream, which keeps the cake tender and moist. The toasted pecans and coconut really bring that signature texture and flavor to the frosting, so don’t skip that toasting step!

Flat lay of finely chopped semi-sweet chocolate chunks, a small white bowl of Dutch-process cocoa powder, a small white bowl with steaming boiling water, a small white bowl of all-purpose flour, a small white bowl with baking soda and salt, softened unsalted butter shaped in a neat pat, granulated sugar in a small white bowl, packed light brown sugar in a small white bowl, four large whole uncracked brown eggs, a small white bowl of vanilla extract, a small white bowl of creamy sour cream, heavy cream in a small white bowl, granulated sugar in a separate small white bowl, six large whole uncracked egg yolks arranged in a simple cluster, unsalted butter in a small pat, toasted pecans chopped and presented in a small white bowl, sweetened shredded coconut toasted in a small white bowl, all ingredients arranged in perfect symmetry on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet chocolate: Adds deep chocolate flavor and richness; chop finely to melt smoothly.
Dutch-process cocoa powder: Gives a smooth chocolate intensity without bitterness.
Boiling water: Helps bloom the cocoa powder and melt chocolate for a silky batter.
All-purpose flour: Provides the structure needed for tender yet sturdy cake layers.
Baking soda: A leavening agent that helps the cake rise perfectly.
Unsalted butter: Softened butter creamed with sugars adds moisture and richness.
Granulated and light brown sugar: Both used for balanced sweetness and moisture—brown sugar also adds a slight caramel flavor.
Salt: Enhances the chocolate flavor without making it salty.
Eggs: Provide structure, richness, and help bind the batter.
Vanilla extract: Rounds out the deep chocolate flavors with warmth.
Sour cream: Adds moisture and a subtle tang, preventing dryness.
Heavy cream (or evaporated milk): Forms the creamy base of the frosting.
Egg yolks: Thicken and enrich the frosting, creating a custard-like texture.
Unsalted butter (for frosting): Adds silky smoothness and richness in the frosting.
Toasted pecans: Give that signature crunch and nutty flavor in the frosting.
Sweetened shredded coconut: Adds chewiness and that unmistakable coconut taste in the frosting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love sharing this recipe because there’s room for personalization! Over time, I’ve tweaked it to suit different tastes and occasions, and I promise—you’ll enjoy making it exactly how you like.

Variation: I sometimes swap heavy cream with evaporated milk in the frosting—it’s lighter but still rich, great if you want slightly less decadence.
Dietary Modifications: For a dairy-free twist, you can use vegan butter and coconut cream in place of butter and heavy cream, and substitute egg yolks with a suitable vegan custard base.
Nut-Free: If nuts aren’t your thing, you can omit the pecans from the frosting, though I love the crunch they add.
Add a Bit More Chocolate: For the chocoholics, extra chocolate chips in the batter can make each bite even more indulgent.

Step-by-Step: How I Make German Chocolate Cake Recipe

Step 1: Prep Your Pans and Ingredients

First things first, I adjust the oven rack to the middle, then preheat it to 350°F. Greasing those 9-inch cake pans and lining them with parchment paper is crucial for easy release later—don’t skip flouring over the greased paper either, it makes a world of difference when the cakes come out! While the oven warms, I whisk together the dry ingredients so everything’s ready to go.

Step 2: Make the Chocolate Mixture

Next, combine your chopped chocolate and cocoa powder with boiling water. Cover this and let it sit for 5 minutes to melt the chocolate gently—no scorching here! Whisk it smooth, then set aside to cool. This step really unlocks the chocolate flavor, believe me.

Step 3: Cream Butter and Sugars

Using a stand mixer with the paddle attachment, cream together that softened butter with granulated and brown sugar on medium speed for about 3 minutes. You want it light and fluffy—that little extra time helps create a tender crumb in your cake. Then add eggs one by one, beating well between each addition, followed by the vanilla extract.

Step 4: Combine Wet and Dry Ingredients

Slowly add the cooled chocolate mixture, then alternate adding your flour mixture and sour cream—start and end with the flour. Don’t rush this; keep your mixer on low to avoid overmixing and developing too much gluten. Just mix until combined for a tender, moist cake.

Step 5: Bake and Cool

Divide the batter evenly between the two pans and bake for around 30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely—patience here pays off for clean, sturdy layers!

Step 6: Toast Pecans and Coconut for Frosting

While your cakes bake, toast the shredded coconut and pecans lightly in a dry skillet until golden and fragrant. This step gives your frosting that unmistakable depth of flavor and delightful crunch. Once toasted, chop the pecans finely to spread evenly in the frosting.

Step 7: Make the Coconut Pecan Frosting

Heat heavy cream, sugar, egg yolks, and salt gently in a saucepan over medium heat, whisking occasionally until it thickens into a custard-like texture. Remove from heat, then stir in butter, vanilla, toasted coconut, and pecans. Let it cool to room temperature—the frosting will thicken further, becoming luscious and spreadable.

Step 8: Assemble the Cake

Once your cake layers are fully cooled, slice each horizontally to create four even layers. Place the first layer on your cake stand and spread about 1½ cups of the frosting generously across it, pushing the frosting right to the edges. Repeat layering with the remaining cake and frosting, finishing with frosting on top but keeping the sides bare for that rustic charm.

Slice, serve, and watch your friends’ faces light up with each bite. Trust me—this is the kind of cake that makes you glad you baked it!

Top Tip

I’ve found a few little tricks that have made this German Chocolate Cake Recipe foolproof and joyful to bake—especially if it’s one of your first attempts.

Don’t Skip Parchment + Flour: Grease your cake pans, then add parchment and a light dusting of flour. It ensures your layers come out smooth without sticking or tearing.
Let the Chocolate Mixture Cool: Adding hot chocolate mixture directly to the batter can cook your eggs or ruin the texture—room temperature is key.
Toast Your Nuts and Coconut: This simple step amps up flavor and texture and prevents a raw taste in your frosting.
Slice Cake Layers with a Serrated Knife: For neat, even layers, use a gentle sawing motion with a serrated knife, and don’t rush the slicing process.

How to Serve German Chocolate Cake Recipe

German Chocolate Cake - Serving Suggestion

Garnishes

I usually keep garnishes simple to let the cake shine—sometimes I sprinkle extra toasted coconut or chopped pecans on top. Fresh berries on the side add a lovely freshness and color contrast that pairs perfectly with the rich cake.

Side Dishes

This cake pairs wonderfully with a cup of strong coffee or black tea. If I'm serving it for brunch or dessert, I like light fruit salads to balance the richness or a scoop of vanilla ice cream for the ultimate indulgence.

Creative Ways to Present

For birthdays or holidays, I sometimes pipe a simple border of whipped cream around the top edge and add edible gold leaf or chocolate curls. Another time-saving trick is using an elegant cake stand that lets this beauty take center stage with minimal fuss.

Make Ahead and Storage

Storing Leftovers

The leftover cake stays moist wrapped in plastic wrap at room temperature for up to 24 hours. If you want it to last longer, I recommend storing it covered in the fridge, but always bring it back to room temp before serving to enjoy the best texture.

Freezing

I’ve frozen the cake layers successfully by wrapping them tightly in plastic wrap and foil. When I’m ready to assemble the cake, I thaw them at room temperature for a few hours. The frosting isn’t as freezer-friendly, so I usually make that fresh after thawing.

Reheating

Since this is a moist and rich cake, I don’t usually reheat it. But if you want to warm a slice slightly, a few seconds in the microwave (about 10–15 seconds) brings out that melty, cozy chocolate-y goodness without drying it out.

Frequently Asked Questions:

Can I make this German Chocolate Cake Recipe in advance?

Absolutely! You can bake the cake layers a day ahead, wrap and store them at room temperature or freeze as needed. The frosting is best made fresh but can be prepared a few hours ahead and refrigerated.

What’s the best way to toast coconut and pecans for the frosting?

For maximum flavor and crunch, toast the coconut and pecans separately in a dry skillet over medium heat. Toast the coconut until golden, stirring often, then do the same with the pecans until fragrant. Let cool before adding to frosting.

Can I substitute evaporated milk for heavy cream in the frosting?

Yes! Evaporated milk is a classic ingredient in traditional German chocolate cake frosting. It makes the frosting a bit lighter but still creamy and delicious. Just be sure to watch for the thickening stage closely when cooking the mixture.

How do I slice the cake layers evenly?

Using a serrated knife with a gentle sawing motion works wonders. Some folks use a cake leveler or thread to help, but I find the serrated knife technique the most convenient at home—just take your time and try to keep the layers balanced.

Final Thoughts

This German Chocolate Cake Recipe holds a special place in my heart not just because of the delicious flavor but because it connects me to joyful moments spent with family and friends. Baking it brings a cozy, nostalgic warmth that’s hard to beat. I can’t wait for you to try it and make your own sweet memories—because good food and good company go hand in hand, don’t they?