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Home » Recipes » Cake Recipes

German Chocolate Cake Recipe

Published: Aug 11, 2022 · Modified: May 25, 2025 by Chef Dennis Littley

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If you’re looking for the best German Chocolate Cake Recipe, look no further! My easy recipe for German chocolate cake features a gooey coconut pecan frosting and a decadent, dark, super-moist chocolate cake, finished with a creamy chocolate buttercream frosting.

Do I have your attention?

slice of German chocolate cake on a spatula being taken out of whole cake


 

I’m going to warn you ahead of time, unless you have better self-control than I do, you may find yourself going back for another slice. And don’t forget a glass of cold milk to go with it!

If you’re a chocolate lover, my chocolate mousse cake and flourless chocolate cake are two more of my favorites.

Did you know that the German Chocolate Cake recipe isn’t from Germany? But my delicious German bee sting cake recipe is!

partial view of a whole German Chocolate Cake
Table of Contents:
  • Who Created the German Chocolate Cake Recipe?
  • Ingredients
  • How to make our German Chocolate Cake Recipe
  • How to make German Chocolate Frosting
  • How to Make a Chocolate Buttercream Frosting
  • How to Assemble a German Chocolate Cake
  • Recipe FAQs
  • More Cake Recipes You’ll Love!
  • Recipe: German Chocolate Frosting Recipe

Who Created the German Chocolate Cake Recipe?

In 1852, Samuel German, an English-American Baker, worked for Baker’s Chocolate Company, where he created a new type of sweetened dark baking chocolate. This chocolate was named Baker’s German’s Sweet Chocolate after its creator.

105 years after German’s Sweet Chocolate was created, The Dallas Morning News published a recipe by a Texas homemaker, Mrs. George Clay. She called her recipe “German’s Chocolate Cake” because it used that brand’s sweeter variety of chocolate.

General Foods, the owner of Baker’s Chocolate Company at the time, noticed the recipe and distributed it throughout the country. Many publications decided to switch German’s to German, making the widely recognized title German Chocolate Cake.

Ingredients

I changed up the original recipe a bit, swapping out the baker’s melted chocolate for unsweetened cocoa. The cocoa powder adds incredible depth of flavor and rich chocolate color to this classic cake.

ingredients to make German Chocolate Cake

Gather the ingredients to prepare our German Chocolate Cake recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

How to make our German Chocolate Cake Recipe

Follow along with my simple step-by-step instructions to learn how to make our German chocolate cake recipe in your home kitchen.

  • Preheat the oven to 350 degrees Fahrenheit.
  • Butter two 9-inch cake rounds and line the bottom with parchment paper. Butter the parchment rounds.
four images showing how to make the chocolate cake batter
  • Add the all-purpose flour, sugar, cocoa, baking soda, baking powder, and salt to a large mixing bowl.
  • Blend the dry ingredients together.
  • Add the eggs, buttermilk, warm water, oil, and vanilla extract to the flour mixture (eggs and buttermilk should be at room temperature)
  • Mix the wet ingredients into the flour mixture by hand or on medium speed with the beater attachment of an electric mixer. Beat just until smooth, scraping the sides and bottom of the bowl. Don’t overmix!
3 images showing the
  • Divide the cake batter evenly between the two prepared cake pans.
  • Bake the cakes for 30-35 minutes or until a toothpick or cake tester inserted into the center comes out clean.
  • Let the cakes cool on a wire rack for 15 minutes, then turn them out onto a wire rack and allow them to cool completely.

How to make German Chocolate Frosting

six images showing how to make a german chocolate frosting
  • Melt the butter in a medium saucepan over medium heat.
  • Add the granulated sugar and brown sugar to the melted butter.
  • Whisk the butter and sugar mixture until well blended.
  • Add the egg yolks, evaporated milk, and vanilla extract to the saucepan.
  • Cook the mixture over medium heat for 10 – 12 minutes until thickened. Stir the mixture frequently and don’t let it burn.
  • Remove the mixture from the heat and stir in the coconut and pecans.
finished pecan coconut frosting

Let the coconut pecan frosting cool completely before using it to assemble the cake.

How to Make a Chocolate Buttercream Frosting

4 images showing how to begin making a chocolate buttercream frosting
  • Add the butter to the bowl of a stand mixer (or large mixing bowl with a handheld electric mixer)
  • Beat the butter until light and fluffy.
  • Add in the cocoa powder and vanilla extract.
  • Beat the ingredients until well combined.
four images showing how to finish making the chocolate buttercream frosting
  • Add one tablespoon of milk to thin out the mixture, mixing until creamy.
  • Add the powdered sugar to the mixture, 1 cup at a time on low speed.
  • Mix until well combined (scrape down the sides and bottom of the bowl between additions of the confectioner’s sugar).
  • Add 1-2 additional tablespoons of milk to the frosting to achieve a spreadable consistency.
finished chocolate buttercream frosting

When the frosting is completed, you can begin assembling the German Chocolate Cake.

How to Assemble a German Chocolate Cake

4 images showing how to assemble a german chocolate cake
  • Place one layer of the chocolate cake, top down, on a large cake dish.
  • Spread half of the coconut pecan frosting on top of the first layer.
  • Place the other cake layer on top of the frosting and spread the remainder of the coconut pecan frosting on the top of the cake.
  • Use the chocolate buttercream to frost the outside of the cake. Save some for a pastry bag to decorate the top edge of the cake.
slice of german chocolate cake on a white plate with another slice in the background

I love German Chocolate Cake, and this is a time-tested recipe I’ve been using for at least 20 years! I know you’ll find many out there, but trust me when I tell you this could just become your new favorite cake.

Store leftovers in an airtight container at room temperature for 3-4 days, refrigerated for 5-6 days. The cake can be stored frozen whole or in slices for up to two months.

Recipe FAQs

What is the difference between German chocolate cake and devil’s food?

German chocolate cake is traditionally made with sweet baking chocolate, while devil’s food recipes call for unsweetened chocolate.

Is German chocolate cake different from chocolate cake?

Yes, it typically has a sweeter flavor than a classic chocolate cake because of the type of chocolate that is used. But the most notable difference between the two types of cake is the coconut pecan frosting layer in the center of the cake and on top.

Why should I use cocoa instead of melted chocolate to make a German Chocolate Cake?

The answer is simple: if you love chocolate, cocoa will give you a richer, darker, and more flavorful cake. Melted chocolate will make a milder, lighter cake, which will be lost against the coconut pecan frosting.

Does a German Chocolate Cake need to be refrigerated?

No, it does not. You can keep the cake in an airtight container at room temperature for up to five days. You can refrigerate the cake, but it needs to have time to warm up before serving.

More Cake Recipes You’ll Love!

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    Black Forest Cake
  • slice of lemon buttermilk being taken out of whole cake
    Lemon Buttermilk Cake
  • slice of hummingbird cake on a plate with a fork
    Hummingbird Cake Recipe
  • slice of chocolate mousse cake being taken out of whole cake
    Best Chocolate Mousse Cake
slice of German chocolate cake on a white plate with the whole cake in the background

German Chocolate Frosting Recipe

Chef Dennis Littley
My easy recipe for German chocolate cake features a gooey coconut pecan frosting and a decadent, dark, super-moist chocolate cake, finished with a creamy chocolate buttercream frosting.
5 from 44 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 16
Calories 237 kcal

Ingredients
 
 

German Chocolate Frosting

  • ½ cup salted butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 3 large egg yolks
  • 12 ounce evaporated milk
  • 2 teaspoons vanilla extract
  • 1 ½ cups unsweetened coconut flakes
  • 1 cup pecans chopped

Instructions
 

German Chocolate Frosting

  • Melt the butter in a medium saucepan over medium heat.
  • Whisk in the sugar and brown sugar until well combined.
  • Add the (room temperature) egg yolks, evaporated milk, and vanilla extract, mixing well.
  • Cook the mixture over medium heat for 10 – 12 minutes until thickened. Stir the mixture frequently and don't let it burn.
  • Remove the mixture from the heat and stir in the coconut and pecans. Let it cool completely before using it to assemble the cake.

Nutrition

Calories: 237kcalCarbohydrates: 18gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 58mgSodium: 75mgPotassium: 148mgFiber: 2gSugar: 16gVitamin A: 280IUVitamin C: 1mgCalcium: 74mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 44 votes (44 ratings without comment)

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    Recipe Rating




  1. Jen says

    August 10, 2024 at 3:44 pm

    is there any way I can use 2 egg yolks for the coconut pecan filling?

    Reply
  2. Chris says

    August 13, 2022 at 9:58 am

    Do you use Dutch processed cocoa or regular? I’m anxious to make this.

    Reply
    • Chef Dennis Littley says

      August 13, 2022 at 10:11 am

      I used normal cocoa, not the Dutch style

      Reply
    • Debbie says

      August 15, 2022 at 6:33 pm

      When I was younger my mom made German Chocolate cake using Baker’s German Chocolate and was so rich and flavor we stopped putting the chocolate frosting on the sides only put the coconut pecan frosting between the layers and on top. But Baker’s German Chocolate has gotten smaller and less flavorful so we stopped making the cake all together. Maybe I’ll try making it with cocoa instead.

      Reply
      • Chef Dennis Littley says

        August 15, 2022 at 7:38 pm

        you can definitely make the cake without the chocolate buttercream, that’s just an added touch to the cake. I know we all used bakers chocolate as it was really one of the only chocolates for baking. There are so many better alternatives these days and cocoa is a great alternative to bar chocolate.


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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