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German Chocolate Cake Recipe With Coconut Pecan Frosting
This german chocolate cake recipe bakes three tender 9-inch layers of mild, sweet chocolate cake and stacks them with a thick, buttery coconut pecan frosting cooked on the stove. This German chocolate cake gets its soft, light crumb from buttermilk and whipped egg whites, and its gentle chocolate flavor from sweet baking chocolate melted in hot water. The German chocolate cake frosting is rich with caramel notes from brown sugar, evaporated milk and egg yolks, and full of toasted pecans and coconut.
Below you’ll find where the name comes from, the ingredients, the equipment, the step-by-step method for both the layers and the frosting, tips, a troubleshooting table, variations, a make-ahead plan and storage. The printable German chocolate cake recipe card is at the bottom.
Why You’ll Love This German Chocolate Cake
- A soft, light crumb. Folding whipped egg whites into a buttermilk batter gives layers that are moist but not heavy.
- Mild, sweet chocolate flavor. Sweet baking chocolate is gentler than cocoa or bittersweet chocolate, so it lets the frosting shine.
- The famous frosting. A cooked coconut pecan frosting that tastes like caramel, butter and toasted nuts all at once.
- Bare sides, easy finish. The classic look leaves the sides unfrosted, so you don’t need any decorating skills.
- Feeds a crowd. One tall three-layer cake gives 16 generous slices.
Why Is It Called German Chocolate Cake?
German chocolate cake has nothing to do with Germany. It’s named after Samuel German, an American who developed a sweet dark baking chocolate for the Baker’s chocolate company in 1852. The bar was sold under his name, as “German’s” sweet chocolate.
About a century later, in 1957, a recipe for “German’s chocolate cake” made with that bar was printed in a Dallas newspaper and quickly spread across the country. Over time the apostrophe and the “s” were dropped, and people started assuming the cake came from Germany.
- Named after: Samuel German, a person, not a country.
- Key ingredient: sweet baking chocolate, which contains more sugar than semisweet.
- Signature feature: the cooked coconut pecan filling and topping, often simply called German chocolate cake frosting.
Ingredients for German Chocolate Cake
For the chocolate cake layers
- Sweet baking chocolate, 4 ounces (113 g), finely chopped. Look for a bar labeled “sweet baking chocolate” or “German’s sweet chocolate.”
- Boiling water, ½ cup (120 ml), to melt the chocolate.
- All-purpose flour, 2¼ cups (280 g), spooned into the cup and leveled.
- Baking soda, 1 teaspoon.
- Fine salt, ½ teaspoon.
- Unsalted butter, 1 cup (2 sticks / 226 g), softened.
- Granulated sugar, 1¾ cups (350 g), divided: 1½ cups for creaming and ¼ cup for the egg whites.
- Large eggs, 4, separated, at room temperature.
- Pure vanilla extract, 1 teaspoon.
- Buttermilk, 1 cup (240 ml), at room temperature.
For the coconut pecan frosting
- Evaporated milk, 1½ cups (355 ml), one 12-ounce can.
- Large egg yolks, 4.
- Packed light brown sugar, 1¼ cups (250 g).
- Unsalted butter, ¾ cup (1½ sticks / 170 g), cut into pieces.
- Fine salt, ¼ teaspoon.
- Pure vanilla extract, 1½ teaspoons.
- Sweetened shredded coconut, 2â…” cups (200 g), about one 7-ounce bag.
- Pecans, 1½ cups (170 g), toasted and chopped.
Save the 4 egg whites from the frosting yolks in the fridge for an omelet, or freeze them for up to 12 months.
Equipment You Need
- Three 9-inch round cake pans, at least 1½ inches deep. With only two pans, bake two layers, then the third.
- Parchment paper rounds for the pan bottoms.
- A stand mixer or hand mixer, plus a clean bowl and beaters for the egg whites.
- A heavy-bottomed medium saucepan and a heatproof spatula for the frosting.
- An instant-read thermometer to check the frosting reaches 160°F (71°C).
- Wire racks and a serrated knife if you need to level the layers.
How to Make German Chocolate Cake (Step by Step)
Here is the order that works best for this German chocolate cake recipe: toast the pecans, bake the layers, then cook the frosting while the layers cool. The frosting needs about an hour to cool and thicken, so starting it early saves time.
1. Toast the pecans
Heat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 7 to 9 minutes, until fragrant and a shade darker. Cool, then chop. Leave the oven on.
2. Prepare the pans
Grease three 9-inch round pans, line the bottoms with parchment, then grease the parchment and dust the pans lightly with flour.
3. Melt the chocolate
Put the chopped sweet baking chocolate in a small heatproof bowl and pour the boiling water over it. Let it sit for 1 minute, then stir until completely smooth. Set aside to cool until just warm.
4. Make the batter
- Whisk the flour, baking soda and salt in a bowl.
- Beat the butter and 1½ cups of the sugar on medium-high for 3 to 4 minutes, until pale and fluffy.
- Beat in the 4 egg yolks one at a time, then the vanilla and the cooled chocolate.
- On low speed, add the flour mixture in three parts, alternating with the buttermilk in two, starting and ending with flour. Mix just until combined.
5. Whip and fold in the egg whites
In a clean bowl with clean beaters, whip the 4 egg whites until foamy. Gradually add the remaining ¼ cup sugar and whip until soft, glossy peaks form that curl over at the tip. Stir one-third of the whites into the batter to loosen it, then gently fold in the rest until no white streaks remain.
6. Bake the layers
Divide the batter evenly between the pans, about 2â…“ cups each, and smooth the tops. Bake for 24 to 30 minutes, until the tops spring back when pressed and a toothpick in the center comes out with a few moist crumbs. Cool in the pans for 10 minutes, run a knife around the edges, turn the layers out onto racks and peel off the parchment. Cool completely.
7. Cook the coconut pecan frosting
In the saucepan, whisk the evaporated milk, egg yolks, brown sugar and salt until smooth, then add the butter. Cook over medium heat, stirring constantly and scraping the bottom, for 10 to 14 minutes. It’s ready when it bubbles gently, turns a deeper golden color, coats the spatula thickly and reads at least 160°F (71°C) on a thermometer.
Take it off the heat and stir in the vanilla, coconut and toasted pecans. Pour into a bowl and cool at room temperature for about 1 hour, stirring now and then, until thick and spreadable. Chill for 15 to 20 minutes if you need it firmer.
8. Assemble
- Level any domed layers with a serrated knife.
- Place the first layer on a plate and spread with about one-third of the frosting, almost to the edge.
- Add the second layer and another third of the frosting.
- Top with the last layer, bottom side up for a flat top, and spread the remaining frosting over the top.
Leave the sides bare for the classic German chocolate cake look, or cover them with the optional ganache below. Let the cake set for 30 minutes before slicing.
Tips for the Best German Chocolate Cake Recipe
- Use sweet baking chocolate if you can. It gives the mild, sweet flavor German chocolate cake is known for. Substitutes are covered below.
- Bring the eggs and buttermilk to room temperature. Cold ingredients can make the creamed butter seize and the whites whip poorly.
- Keep the egg white bowl grease-free. Even a speck of yolk or fat stops whites from whipping.
- Don’t over-whip the whites. Soft, glossy peaks fold in easily. Dry, stiff whites leave lumps.
- Stir the frosting constantly. The yolks and milk can scorch on the bottom of the pan.
- Cook the frosting to 160°F (71°C). That’s the temperature the egg yolks need, per the USDA safe minimum temperatures for egg dishes. It also thickens properly at this point.
- Don’t taste the raw batter. It contains raw eggs and raw flour. See the FDA’s advice on handling flour safely.
Troubleshooting German Chocolate Cake Frosting
| Problem | Likely cause | Fix |
|---|---|---|
| Frosting is runny | Not cooked long enough or not cooled | Return to the heat and cook to 160°F to 170°F, or chill 20 minutes |
| Small cooked egg bits | Heat too high or not stirred | Use medium heat and stir constantly; push through a sieve before adding coconut |
| Greasy, separated frosting | Boiled too hard | Take off the heat and whisk hard; it usually comes back together as it cools |
| Layers slide apart | Frosting spread while still warm | Cool until thick; chill the cake 20 minutes, then slice |
| Dense, flat layers | Whites deflated or batter overmixed | Fold gently and bake soon after mixing |
| Dry cake | Too much flour or overbaked | Spoon and level the flour; start checking at 22 minutes |
Easy Variations and Substitutions
- No sweet baking chocolate: use 3 ounces (85 g) semisweet chocolate plus 1 tablespoon sugar, melted the same way. The cake will taste a little darker.
- Simpler method (no whipped whites): beat the whole eggs into the creamed butter one at a time and add an extra ½ teaspoon baking powder with the flour. The crumb is slightly denser but still moist, and you skip a bowl.
- No buttermilk: stir 1 tablespoon lemon juice or white vinegar into 1 cup minus 1 tablespoon of milk and let it stand 5 minutes.
- Two layers: to turn this German chocolate cake recipe into a two-layer cake, bake in two 9-inch pans for 30 to 35 minutes. You’ll have frosting for the middle and a thick top.
- Sheet cake: bake in a greased 9×13-inch pan for 35 to 40 minutes and spread all the frosting on top. Our chocolate dump cake is an even easier pan dessert.
- Cupcakes: fill 30 lined cups two-thirds full and bake for 18 to 22 minutes. Top with a spoonful of frosting.
- Ganache sides (optional): heat ½ cup (120 ml) heavy cream until steaming, pour over 4 ounces (113 g) chopped semisweet chocolate, wait 2 minutes, stir smooth and cool until spreadable. Spread it on the sides.
- Chocolate buttercream sides (optional): beat ½ cup (113 g) soft butter with 1½ cups (180 g) powdered sugar, ⅓ cup (28 g) cocoa and 2 tablespoons milk.
- Nut-free: leave out the pecans and add ½ cup more coconut. The frosting is a little softer.
Want a darker, quicker chocolate cake? Try our one-bowl easy chocolate cake, our moist chocolate cake, or a slice of dense, fudgy chocolate pound cake. If you love the pecans here, a pecan pie from our easy pie recipes is a natural next bake.
Make-Ahead Plan
This German chocolate cake recipe has a few parts, so it’s easy to spread the work over two days.
- Up to 3 days ahead: toast and chop the pecans; store airtight at room temperature.
- 1 day ahead: bake the layers, cool completely, wrap each in plastic wrap and keep at room temperature. Or freeze them for up to 2 months.
- 1 day ahead: cook the frosting, cool, cover and refrigerate. Let it sit at room temperature for 30 to 45 minutes and stir before spreading.
- Serving day: assemble and let the cake set for 30 minutes.
What to Serve With German Chocolate Cake
German chocolate cake is rich and sweet, so simple, cool or slightly bitter partners balance it best.
- Hot black coffee, espresso or unsweetened iced coffee
- A cold glass of milk
- Vanilla or coffee ice cream on the side
- Lightly sweetened whipped cream
- Fresh raspberries or sliced strawberries for a tart contrast
Hosting a party? Set it on a dessert table next to a lighter option such as our vanilla cake with vanilla buttercream, or browse all our cake recipes for more ideas.
How to Store, Freeze and Reheat
Because the frosting is made with milk, egg yolks and butter, a finished German chocolate cake belongs in the fridge. Refrigerate it within 2 hours, following the cold food storage guidelines.
- Refrigerator: cover loosely or keep in a cake keeper for up to 4 days.
- Freezer: freeze slices on a tray until firm, then wrap in plastic and foil and freeze for up to 2 months. Thaw overnight in the fridge.
- Unfrosted layers: wrap well and freeze for up to 2 months.
- To serve: let slices sit at room temperature for 20 to 30 minutes so the butter in the frosting softens. For a warm slice, microwave for 10 to 15 seconds.
Choosing the Coconut, Pecans and Chocolate
With so few flavors in play, the type of each ingredient shows up in every bite. Use this guide when you shop.
| Ingredient | Best choice | If you use something else |
|---|---|---|
| Coconut | Sweetened shredded, in a 7-oz (200 g) bag | Unsweetened shredded is drier and less sweet; add 2 tablespoons brown sugar and 2 tablespoons milk to the coconut pecan topping |
| Coconut flakes | Not recommended as is | Large flakes make slicing messy; pulse them 5 or 6 times in a food processor first |
| Pecans | Halves, toasted, then chopped | Pre-chopped pieces work but stale faster; taste one first, and skip any that taste bitter |
| Chocolate | A 4-oz (113 g) sweet baking chocolate bar | See the substitutions above for semisweet or cocoa |
Nuts go rancid because of their oils, so buy pecans from a store with steady turnover. Keep opened bags airtight in the fridge for up to 6 months or in the freezer for up to a year.
How to Slice, Carry and Serve This Cake
A tall three-layer cake with a soft, sticky topping needs a little care between the kitchen and the table.
- Chill before cutting. Refrigerate the assembled cake for 30 to 60 minutes so the filling firms up and the layers stay put.
- Use a hot knife. Dip a long, sharp knife in hot water, wipe it dry, and repeat between every slice for clean edges.
- Cut 16 slices. Score the top into quarters, then cut each quarter into 4 wedges.
- Travel cold. Carry this cake in a cake carrier or a box on the floor of the car, not on a seat, and keep it chilled until about 30 minutes before serving.
- Mind the clock. Because the topping contains egg yolks and milk, don’t leave the cake out for more than 2 hours.
Hosting a bigger crowd? Serve it alongside a pan of cherry dump cake and a spiced carrot cake, so guests can try a little of each.
German Chocolate Cake FAQs
Is German chocolate cake from Germany?
No. It’s an American cake named after Samuel German, who created a sweet baking chocolate for Baker’s in 1852. The cake made with that chocolate became popular in the US in the late 1950s.
What’s the difference between German chocolate cake and regular chocolate cake?
German chocolate cake uses sweet baking chocolate, so it’s milder and sweeter than most chocolate cakes. It’s also defined by its cooked coconut pecan frosting instead of a chocolate buttercream.
Why is my German chocolate cake frosting runny?
It usually wasn’t cooked long enough or wasn’t cooled. Cook German chocolate cake frosting until it reaches 160°F (71°C) and coats the spatula thickly, then let it cool for about an hour. It thickens a lot as it cools.
Can I use cocoa powder instead of sweet baking chocolate?
Yes, in a pinch. Whisk â…“ cup (28 g) unsweetened cocoa powder into the boiling water and add 2 extra tablespoons of butter and 2 tablespoons of sugar to the batter. The flavor is darker.
Does German chocolate cake need to be refrigerated?
Yes. The frosting contains egg yolks and milk, so refrigerate the cake within 2 hours and eat it within 4 days.
Can I make the frosting without evaporated milk?
Use half-and-half in the same amount. It’s thinner, so cook it a few minutes longer until it reaches 160°F and thickens.
German Chocolate Cake Recipe Card
Calories are an estimate per slice (1/16 of the cake, without the optional ganache) based on USDA FoodData Central values for sweet baking chocolate, flour, butter, sugar, eggs, buttermilk, evaporated milk, brown sugar, sweetened coconut and pecans.
German Chocolate Cake
Ingredients
Equipment
Method
- Heat the oven to 350°F (175°C). Toast the pecans on a baking sheet for 7 to 9 minutes, cool and chop. Grease three 9-inch round pans, line with parchment, grease the parchment and dust with flour.
- Pour the boiling water over the chopped sweet baking chocolate, wait 1 minute and stir until smooth. Cool until just warm.
- Whisk the flour, baking soda and salt. Beat the butter and 1 1/2 cups sugar on medium-high for 3 to 4 minutes, until fluffy. Beat in the egg yolks one at a time, then the vanilla and melted chocolate.
- On low speed, add the flour mixture in three parts alternating with the buttermilk in two, starting and ending with flour. Mix just until combined.
- In a clean bowl, whip the egg whites until foamy, gradually add the remaining 1/4 cup sugar and whip to soft, glossy peaks. Stir one-third into the batter, then gently fold in the rest.
- Divide the batter between the pans (about 2 1/3 cups each) and bake 24 to 30 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs. Cool 10 minutes in the pans, turn out and cool completely.
- For the frosting, whisk the evaporated milk, egg yolks, brown sugar and salt in a saucepan and add the butter. Cook over medium heat, stirring constantly, 10 to 14 minutes, until bubbling, thickened and at least 160°F (71°C).
- Off the heat, stir in the vanilla, coconut and toasted pecans. Cool about 1 hour, stirring now and then, until thick and spreadable.
- Level the layers if needed. Stack them with one-third of the frosting between each layer and on top, leaving the sides bare. Let set 30 minutes before slicing.
