This impressive homemade German chocolate cake has tall decadent layers of moist chocolate cake, coconut-pecan filling, and chocolate frosting.
Why this recipe works
This gorgeous 3-tiered German chocolate cake is swoon-worthy. Coconut pecan filling provides a delicate crunch between layers of chocolate cake. Traditionally, this cake is slathered with coconut pecan frosting, but this chocolate frosting version adds another layer of depth to an already amazing cake and it sure beats the boxed cake mix!
Serve it up with a heaping scoop of homemade chocolate ice cream to really impress your guests!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – Grab 1 package (4 ounces) of Baker’s German Chocolate. On top of that you will need water, sugar, unsalted butter, eggs, vanilla extract, flour, baking soda, salt, and buttermilk. Don’t have buttermilk? Add 1 Tablespoon of vinegar or lemon juice to a cup of milk and allow to rest for 10 minutes.
FILLING – To skip a lot of hassle here we’ve opted for the store-bought coconut pecan frosting and chocolate frosting. You can find both in the baking aisle of your local grocery store next to the cake mixes and canned frosting. You may certainly make your own from scratch if desired.
How to Make German Chocolate Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F. Spray 3 9-inch cake pans with non-stick spray and line with parchment paper.
- In a medium bowl place the chocolate and water. Microwave on high for 1 minute. Whisk well and reheat another 15-30 seconds if needed until the mixture is smooth. Set aside.
- In an extra large bowl or the bowl of a stand mixer, combine the sugar and butter with whisk attachments until light and fluffy. Add in the egg yolks one at a time until combined.
- Add the melted, and now cooled, chocolate as well as the vanilla extract. Mix until combined.
- In a separate large bowl combine the flour, baking soda, and salt.
- Working in two batches, alternate adding the flour and buttermilk to the chocolate mixture. Mix until well combined.
- In another separate bowl, use a hand held mixer to beat the egg whites until stiff peaks form.
- Fold the egg whites into the cake the batter with a rubber spatula.
- Divide evenly amongst the three cake pans and bake for 30 minutes.
- Run a small metal spatula or butter knife along the edge of the cake pans to loosen the cake. Allow to cool in pans for 15 minutes. Remove cakes from pans and cool on wire racks.
Assembling The German Chocolate Cake
- Assemble the cake by placing layers of coconut-pecan filling between the layers of cake with the final layer on top in the center of the cake, spread almost all the way to the edge.
- Use the chocolate frosting to cover the outside of the cake. Use a large star or large closed-star tip on a piping bag to create decorative border on the top of the cake.
- Chill in the refrigerator for easier cutting.
Frequently Asked Questions & Expert Tips
Decorating a German chocolate cake is simple. Frost the outside of the cake, being sure that it is fully cooled off before beginning. Add a layer of coconut pecan frosting on the top of the cake, spreading almost to the edge of the cake. Next, use a large star or a closed-star tip on a piping bag or gallon-sized Ziploc bag to pipe top chocolate border. You may optionally chill the cakes before frosting, this can help make the process much easier for you.
To store the cake, place it in an air-tight container in the refrigerator for 3-4 days. It is not necessary to keep German chocolate cake in the refrigerator, but I have found that it helps it keep longer. You can store it in an air-tight container at room temperature for 1-2 days.
Serving Suggestions
German chocolate cake is great for all occasions. Birthdays, retirements, potlucks, holidays, you name it. It’s a year round cake that doesn’t need a special occasion to enjoy!
More Chocolate Recipes
- Chocolate Lasagna
- Chocolate Whoopie Pies
- Chocolate Icebox Cake
- Chocolate Texas Sheet Cake
- Chocolate Peanut Butter Cookies
- Chocolate Cheesecake Brownies
- Double Chocolate Cupcakes
- Mayonnaise Cake
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German Chocolate Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 oz Baker's German Chocolate
- ½ cup water
- 2 cups granulated sugar
- 1 cup unsalted butter at room temperature
- 4 eggs seperated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 15.5 oz coconut pecan frosting
- 32 oz chocolate frosting 2 16 oz containers
Things You’ll Need
Before You Begin
- Don’t have buttermilk? Add 1 Tablespoon of vinegar or lemon juice to a cup of milk and allow to rest for 10 minutes.
- Use a larger star or a closed-star tip on a piping bag or gallon sized Ziploc bag to pipe top chocolate boarder.
Instructions
- Preheat the oven to 350F. Spray cake pans with non-stick spray and line with parchment paper.
- In a medium bowl place the chocolate and water. Microwave on high for 1 minute. Whisk well and reheat another 15-30 seconds if needed until the mixture is smooth. Set aside.
- In an extra large bowl or the bowl of a stand mixer, combine the sugar and butter with whisk attachments until light and fluffy. Add in the egg yolks one at a time until combined.
- Add the melted, and now cooled, chocolate as well as the vanilla extract. Mix until combined.
- In a separate large bowl combine the flour, baking soda, and salt.
- Working in two batches, alternate adding the flour and buttermilk to the chocolate mixture. Mix until well combined.
- In another separate bowl, use a hand held mixer to beat the egg whites until stiff peaks form.
- Fold the egg whites into the cake the batter with a rubber spatula.
- Divide evenly amongst the three cake pans and bake for 30 minutes.
- Run a small metal spatula or butter knife along the edge of the cake pans to loosen the cake. Allow to cool in pans for 15 minutes. Remove cakes from pans and allow to cool on wire racks.
- Assemble the cake by placing layers of coconut-pecan filling between the layers of cake with the final layer on top in the center of the cake, spread almost all the way to the edge.
- Use the chocolate frosting to cover the outside of the cake. Use a large star or large closed-star tip on a piping bag to create decorative boarder on the top of the cake.
- Chill in the refrigerator for easier cutting.
Nutrition
This post was originally published here on October 16, 2021.
Amanda Davis
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Arleen M. says
Knowing this was not a recipe from Germany, I also wondered why this recipe showed up. Since you indicate it was not in one of your posts, I rechecked how I came by it. It was not directly via your site. It appeared under someone else’s name as one of their compiled 13 Traditional German recipes. Many of the 13 recipes on Jana’s site are from multiple posters. The site I arrived at your recipe was via:
The Peasant’s Daughter
13 Traditional German Recipes: A Taste of Deutschland
Story by Jana Dziak
Enjoy your day.
Amanda Davis says
I see, thanks for clarifying. I cannot control what people put in their own blog posts.
Glenda Vogt says
I posted the history of German Chocolate because the recipe is listed online as one of “13 Traditional German Recipes: A Taste of Deutschland.” I did not know about it until a few years ago, and I think it’s a fascinating bit of cooking trivia that very few people know. I made a wrong assumption about for over 60 years.
Arleen Mackey says
I also wondered why this recipe appeared with the German dishes. The answer of why the question was asked appears in the heading of your main post which you may not be aware of:
The Peasant’s Daughter
13 Traditional German Recipes: A Taste of Deutschland
Story by Jana Dziak •
19h
Hence, your response of why the question was even asked comes off as being a tad on the snarky side.
Terri C. says
This is an American dish, not a German one. The recipe originally came from German’s chocolate. It was a brand; not a connection to Germany.
Amanda Davis says
We are aware that this is not a recipe from Germany. In 1957, a recipe for “German’s Chocolate Cake” appeared as the “Recipe of the Day” in The Dallas Morning News. It was created by Mrs. George Clay, a homemaker from Dallas, Texas, and used the baking chocolate introduced in 1853 by American baker Samuel German for the Baker’s Chocolate Company.
Not sure why you posted this comment as nowhere in the post do we claim that this is a German recipe. Hope you have a nice day.
Sharon says
I’ve been completely unaware, until reading the posts, of how “German” Chocolate Cake came to be. You listed a “German” Chocolate Cake recipe, using Baker’s “German” chocolate, in a series of “Traditional German Recipes: A Taste of Deutschland”. One would obviously assume it’s a ‘traditional German” recipe.
Your response to previous postings takes no responsibility for misleading readers and is indeed snarky.
Amanda Davis says
As stated previously, I DID NOT WRITE THAT ARTICLE. I will not apologize for something I didn’t do. That is on a completely different website. Please go complain to her.
Stephen says
What in the world is wrong with people in the comment section here? I too saw the article where this recipe was listed, but I clicked on it because I was interested in the recipe NOT to come attack this blogger.
What people aren’t understanding is that this is not the woman who linked this recipe in that article. The woman (the peasants daughter) is the one who is claiming this is a traditional German recipe. Maybe you should say something to her about it instead of this blogger. No where in her post does she claim it’s a traditional German recipe… yet you want her to apologize to you for it? Get real. This is an entirely different website from the one you initially found this cake linked on.
Maybe everyone should think twice before leaving know-it-all comments. This is not the recipe writer’s fault.
Anywho, thank you for this recipe. My family has always loved german chocolate cake and I can not wait to try it out.
Ole says
Does it hurt to be that stupid!? READ THE WHOLE ARTICLE, instead of just blaming people for your laziness!!! Pathetic!