Best Homemade German Chocolate Cake Recipe with Frosting

If you’re craving a rich, moist dessert with layers of sweet chocolate and a gooey coconut-pecan filling, this is the ultimate German chocolate cake recipe you need. Known for its distinct sweet chocolate flavor and indulgent frosting, German chocolate cake is a beloved treat for celebrations, holidays, or whenever you’re in the mood to impress.

Despite its name, German chocolate cake is not German in origin. It’s a classic American dessert with an interesting backstory and a reputation for being both decadent and surprisingly easy to make.

According to What’s Cooking America, the name originates from Samuel German, who developed a dark baking chocolate for the Baker’s Chocolate Company in 1852—not from Germany itself. The now-famous recipe was first published in 1957 and has since become a staple in American baking.

Serious Eats highlights the importance of using authentic ingredients—especially the sweet baking chocolate and the coconut-pecan frosting, which is what makes this cake truly unique. Let’s dive into everything you need to know to make this dessert from scratch.

History and Origin of German Chocolate Cake

Understanding the background of this dessert can help you appreciate its unique flavor and presentation.

Created in the U.S., not Germany
Named after Samuel German
The original recipe gained national popularity in the late 1950s
Now a hallmark dessert in Southern American baking

Essential Ingredients for German Chocolate Cake

Every component of this cake plays a critical role in its flavor and texture. Below are the must-have ingredients:

For the Cake Layers

German’s sweet chocolate (not dark or semi-sweet)
All-purpose flour
Granulated sugar
Butter
Eggs
Buttermilk
Baking soda
Salt
Vanilla extract

For the Coconut-Pecan Frosting

Evaporated milk
Egg yolks
Unsalted butter
Light brown sugar or granulated sugar
Sweetened shredded coconut
Chopped pecans
Vanilla extract

Using high-quality ingredients—especially real German’s sweet chocolate and fresh pecans—will make a big difference in flavor and texture.

**How to Make German Chocolate Cake: Step-by-Step**

1. Prepare the Cake Batter

Preheat oven to 350°F (175°C) and grease three 9-inch round cake pans.
Melt the German’s sweet chocolate with a double boiler or microwave, stirring until smooth.
In a large bowl, cream butter and sugar until light and fluffy.
Add egg yolks one at a time, mixing well after each.
Stir in the melted chocolate and vanilla.
Combine flour, baking soda, and salt in a separate bowl.
Alternate adding the flour mixture and buttermilk to the chocolate mixture, beginning and ending with flour.
In a clean bowl, beat egg whites to stiff peaks and gently fold them into the batter.

2. Bake the Cake

Pour batter evenly into the prepared pans.
Bake for 30–35 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then remove and cool completely on wire racks.

3. Make the Frosting

In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
Remove from heat and stir in vanilla, coconut, and pecans.
Let frosting cool to room temperature before using.

4. Assemble the Cake

Place one layer on a serving plate and spread a third of the frosting over the top.
Repeat with remaining layers.
Optional: frost the sides with chocolate buttercream or leave them exposed for a more rustic look.

Expert Tips for Perfect German Chocolate Cake

Room temperature ingredients help with smooth mixing.
Don’t overmix the batter—this keeps the cake tender.
Cool cake layers completely before assembling to avoid melting the frosting.
Use a serrated knife to trim domed tops for even stacking.
Refrigerate before serving for cleaner slicing.

Modern Variations and Creative Twists

While the classic recipe is always a hit, consider these fun alternatives:

Cupcakes: Use the same batter for individual portions and top with frosting.
Vegan version: Substitute dairy and eggs with plant-based alternatives like coconut milk and flax eggs.
Gluten-free: Use a one-to-one gluten-free baking flour.
Chocolate buttercream sides: Add extra richness with a chocolate outer frosting.
Boozy versions: Add a splash of bourbon or coffee liqueur to the batter or frosting.

How to Serve German Chocolate Cake

Perfect for birthdays, family gatherings, or holidays
Serve with:
- Hot coffee or espresso
- Cold milk
- Dessert wine or dark rum (optional)
Garnish with:
- Extra toasted pecans
- Shaved chocolate
- Drizzled caramel

FAQs: German Chocolate Cake Recipe

What are the ingredients in German chocolate cake?

A traditional German chocolate cake includes:

German’s sweet chocolate
All-purpose flour
Butter
Sugar (granulated and/or brown)
Eggs
Buttermilk
Baking soda
Salt
Vanilla extract

The signature frosting is made from:

Evaporated milk
Egg yolks
Butter
Shredded coconut
Chopped pecans
Vanilla

What is a misconception about German chocolate cake?

A common misconception is that German chocolate cake comes from Germany. In reality, it’s named after Samuel German, an American chocolatier who developed the sweet chocolate used in the original recipe. The cake itself is a distinctly American invention, first popularized in the 1950s.

Is there buttermilk in German chocolate cake?

Yes, most German chocolate cake recipes include buttermilk. It adds moisture and a slight tang, which helps balance the sweetness of the cake and enhances the texture. If you’re out of buttermilk, you can use a mix of milk and lemon juice or vinegar as a substitute.

What can you substitute for German chocolate in a German chocolate cake?

If you don’t have German’s sweet chocolate, you can substitute it with:

3 oz unsweetened chocolate + 3 tbsp sugar
Semi-sweet chocolate chips + a small amount of sugar These substitutions mimic the mildly sweet flavor of German chocolate, though the texture and depth may vary slightly.

What is the most famous German cake?

The most famous actual German cake is the Black Forest Cake (Schwarzwälder Kirschtorte), made with layers of chocolate sponge, whipped cream, and cherries, often soaked in Kirsch (cherry schnapps). It’s completely different from German chocolate cake, which is American.

Does Duncan Hines make German chocolate cake?

Yes, Duncan Hines offers a boxed German chocolate cake mix. It’s a convenient alternative for those looking for a quick version, though it may not match the depth of flavor found in a homemade recipe with authentic ingredients.

What is the difference between German chocolate and semisweet chocolate?

German chocolate is sweeter, containing more sugar and less cacao than semisweet.
Semisweet chocolate has a richer, deeper flavor and higher cacao content. Using semisweet in place of German chocolate will make the cake more intense and less traditionally sweet.

Does German chocolate cake need to be refrigerated?

While German chocolate cake can be stored at room temperature for 2–3 days, refrigeration is ideal if you want to keep it fresh longer. The coconut-pecan frosting contains egg yolks and evaporated milk, so refrigerating after day two is recommended. Always store it in an airtight container.

What brands are German chocolate?

The most notable brand is Baker’s German’s Sweet Chocolate, which is widely available in grocery stores. Other brands may carry sweet chocolate, but Baker’s is the one tied to the original recipe and flavor profile.

Can I use cocoa powder instead of chocolate powder?

Yes, but not directly. If you’re using unsweetened cocoa powder in place of melted chocolate, you need to adjust the fats and sugars in your recipe. A common substitute for 1 oz of sweet chocolate is:

3 tablespoons cocoa powder + 1 tablespoon butter or shortening + 1 tablespoon sugar

What chocolate do bakers use?

Professional bakers use various types depending on the recipe:

High-quality brands include Valrhona, Callebaut, Ghirardelli, and Baker’s

Couverture chocolate for tempering and coating

Bittersweet or semisweet chocolate for ganache and fillings

Sweet chocolate, like German’s, for recipes requiring milder chocolate notes

Conclusion

The German chocolate cake recipe stands as a beloved classic in the world of desserts, and for good reason. Its rich layers of moist chocolate cake, paired with the unique and indulgent coconut-pecan frosting, make it a treat that stands out in both flavor and presentation. Despite its misleading name, this cake is deeply rooted in American culinary history, named after Samuel German who created the chocolate used in the cake rather than being a product of German heritage. This cake has evolved into an iconic dessert, featured at birthdays, holidays, and special occasions across the globe.

One of the most compelling aspects of German chocolate cake is its versatility. While the traditional recipe is beloved for its simplicity and nostalgic flavors, there are plenty of opportunities to make it your own. From vegan and gluten-free variations to creative twists like boozy frostings or cupcake versions, this cake offers flexibility to accommodate different dietary needs and preferences.

Whether you stick to the tried-and-true traditional recipe or experiment with new variations, German chocolate cake remains a crowd-pleaser that never fails to impress. By following the step-by-step instructions, incorporating expert tips, and using the finest ingredients, you’ll create a cake that’s as delicious as it is beautiful. Share it with friends and family, or save it for a special occasion—the rich, decadent layers will surely make it the centerpiece of any dessert table.

In the end, the German chocolate cake recipe is more than just a dessert; it’s a slice of history, creativity, and indulgence all wrapped up in one delicious package.