• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Dennis
  • Recipe Index
  • On the Road
  • About
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Cake Recipes

    German Chocolate Cake

    Published: Aug 11, 2022 by Chef Dennis Littley

    415 shares
    • Facebook154
    • Yummly
    5 from 41 votes
    Jump to Recipe Print Recipe
    pinterest image for german chocolate cake

    When it comes to German Chocolate Cake, nobody does it better! My recipe for German Chocolate Cake features a gooey coconut pecan frosting, 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!

    Did you know that German Chocolate Cake, isn’t from Germany? In 1852 Samuel German an English American Baker who 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.

    If you’re a chocolate lover my Chocolate Mousse Cake is another of my favorites.

    partial view of a whole German Chocolate Cake

    Who Created German Chocolate Cake?

    105 years after the creation of German’s Sweet Chocolate, The Dallas Morning News published a cake 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.

    What Ingredients do I need to make a German Chocolate Cake?

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

    ingredients to make German Chocolate Cake

    Let’s start by gathering the ingredients we need to make German Chocolate Cake. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    How do I make a German Chocolate Cake?

    • Preheat the oven to 350 degrees.
    • 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 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 to the 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, Don’t overmix!
    3 images showing the
    • Divide the cake batter evenly between the two prepared cake pans.
    • Bake for cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.
    • Let the cakes cool on a wire rack for 15 minutes and then turn out the cakes 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 sugar and brown sugar to the melted butter.
    • Whisk the butter 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 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 1 tablespoon of milk to thin out the mixture, mixinmg until creamy.
    • Add the powdered sugar to the mixture, 1 cup at a time.
    • Mix until well combined (scrape down the sides and bottom of the bowl between additions of the sugar).
    • Add 1-2 additional tablespoons of milk to the frosting to achieve a spreadable consistency.
    finished chocolate buttercream frosting

    When the chocolate 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

    When it comes to German Chocolate Cake this is a great recipe! I know you’ll find many out there, but trust when I tell you this could just become your new favorite cake.

    Recipe FAQ’s

    Why is it called a German Chocolate Cake?

    In 1852 Samuel German an English American Baker who 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.
    When the cake was created 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 named after Samuel German.

    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!

    • Black Forest Cake
    • Lemon Buttermilk Cake
    • Hummingbird Cake Recipe
    • Best Chocolate Mousse Cake

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    slice of German chocolate cake on a white plate with the whole cake in the background
    Print Recipe Save Saved!
    5 from 41 votes

    German Chocolate Cake

    When it comes to German Chocolate Cake, nobody does it better! My recipe for German Chocolate Cake features a gooey coconut pecan frosting, a decadent, dark super-moist chocolate cake, finished with a creamy chocolate buttercream frosting.
    Prep Time45 mins
    Cook Time35 mins
    Total Time1 hr 20 mins
    Course: Dessert
    Cuisine: American
    Servings: 16
    Calories: 619kcal
    Author: Chef Dennis Littley

    Ingredients

    Chocolate Cake

    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • ¾ cup unsweetened cocoa powder
    • 2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp salt
    • 2 large eggs
    • 1 cup buttermilk
    • 1 cup hot water
    • ½ cup vegetable oil
    • 2 tsp vanilla extract

    Coconut Pecan 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 chopped pecans

    Chocolate Buttercream Frosting

    • 1 cup salted butter softened
    • ¾ cup unsweetened cocoa powder
    • 3 cups powdered sugar
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Chocolate Cake

    • Preheat the oven to 350 degrees.
    • Butter two 9-inch cake rounds and line the bottom with parchment paper. Butter the parchment rounds.
    • Add the 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 to the bowl.
      Eggs and buttermilk should be at room temperature.
    • Mix by hand or on medium speed with the beater attachment of an electric mixer until smooth. Don't overmix!
    • Divide the batter evenly between the two prepared cake pans.
    • Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.
    • Let the cakes cool on a wire rack for 15 minutes and then turn out the cakes onto the wire racks and allow them to cool completely.

    Coconut Pecan 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.

    Chocolate Buttercream Frosting

    • Using a stand mixer or large mixing bowl with a handheld mixer, beat the butter until fluffy. Add in the cocoa powder and vanilla extract. Beat until well combined.
    • Add 1 tablespoon of milk to thin out the mixture, mixing until creamy.
    • Add the powdered sugar to the mixture, 1 cup at a time. Mix until well combined (scrape down the sides and bottom of the bowl between additions of the sugar).
    • Add 1-2 additional tablespoons of milk to achieve a spreadable consistency with the chocolate buttercream frosting.

    Assembly

    • 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 frosted first layer and spread the remainder of the coconut pecan frosting on the top of the second layer.
    • 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.,

    Nutrition

    Calories: 619kcal | Carbohydrates: 82g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 475mg | Potassium: 330mg | Fiber: 5g | Sugar: 64g | Vitamin A: 691IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Restaurant-Style Cakes

    • Blueberry Coffee Cake
    • Double Chocolate Banana Bread
    • Cream Cheese Frosting Recipe
    • Best Chocolate Cake Recipe

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Chris

      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

        August 13, 2022 at 10:11 am

        I used normal cocoa, not the Dutch style

        Reply
      • Debbie

        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

          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.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar


    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. 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.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fan Favorites

    • Almost No-Knead Artisan Bread Recipe
    • Baked Maryland Crab Cakes Recipe
    • Chicken Parmesan Recipe
    • Best Baked Chicken Legs {Drumsticks}
    • German Bee Sting Cake (Bienenstich) Recipe
    • Best Tiramisu Recipe {step by step}
    • Easy Oven Baked Baby Back Ribs
    • Restaurant Style Veal Parm Recipe

    Featured In

    logos of all the places chef dennis has been featured

    Popular Posts

    • Best Baked Chicken Leg Quarters
    • Authentic Guinness Beef Stew Recipe
    • Maryland Style Jumbo Lump Crab Imperial
    • Best Chicken Salad – Deli Style
    • How to Make Restaurant Style Oysters Rockefeller
    • Easy Oven Baked Beef Brisket Recipe
    • Oven Roasted Rack of Pork {Pork Rib Roast}
    • Best Meatloaf Recipe

    Footer

    ↑ back to top

    INFO

    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
    • Accessibility Policy

    SUBSCRIBE

    Sign Up Today and start getting my easy-to-make restaurant-style recipes!

    CONTACT

    • About
    • Contact
    © 2009-2023 · Ask Chef Dennis ·

    Proud Member of:
    Mediavine Publisher Network
    415 shares
    • 154