Julie Clark
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Homemade German Chocolate Cake Recipe
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Traditional German chocolate cake recipe with dark chocolate cake, old fashioned coconut pecan frosting and silky chocolate buttercream. Make this cake as a sheet cake or as a show-stopping 3-layer cake.
This German chocolate cake is an extra chocolatey version of the 1957 classic. The coconut pecan frosting comes together on your stovetop. It looks like a bakery cake and is 100% homemade from pantry staples.
What makes German chocolate cake different from regular chocolate cake?
It’s the frosting. A regular chocolate cake, like our sour cream chocolate cake, is frosted with chocolate buttercream.
A German chocolate cake is layered with a cooked coconut pecan frosting that makes a caramel-like filling. It’s soft and spoonable, like a loose prailine.
Traditionally, German chocolate cake is topped with just that frosting. Our modern version leans into the chocolate flavor and covers the sides with chocolate buttercream. Every bite gets chocolate and coconut flavor.
What ingredients make this chocolate cake work?
A few notes on the ingredients that matter the most.
- Cocoa powder and strong brewed coffee. The coffee is my secret weapon. I use it in my Mexican chocolate cake and tres leches cake to enhance the chocolate flavor. It doesn’t taste like coffee!
- Buttermilk. Keeps the crumb tender and adds a little tang which balances the sugar.
- Egg yolks for the frosting. The egg yolks are what thicken the coconut pecan frosting.
- Shredded coconut and pecans. Toast the pecans first if you want a deeper, nuttier flavor.
See the recipe card for complete ingredients and amounts.
How do you know when the coconut pecan frosting is done?
The frosting is done when it coats the back of a spoon. It should also hold a line when you draw a spoon through it. It takes about 12-15 minutes over medium heat, stirring constantly. It should look thick, glossy and golden caramel in color.
It will still be pourable when it is hot, but will thicken as it cools. Take it off the heat the minute it coats the back of a spoon.
Should I make it as a layer cake or a sheet cake?
Either works, and the batter and frosting are identical. Choose based on what you’re making the cake for.
Make the 3 layer cake when you want a tall cake for a birthday or holiday. It’s worth the extra pans.
Make the sheet cake when you want something easy. Pour the batter into a 9×13″ pan and bake for around 30 minutes. The spread the coconut frosting over the top. Skip the buttercream. It’s super easy this way.
How to store, make ahead and freeze German chocolate cake.
Store in an airtight container in the fridge for up to 5 days. It needs to be chilled because of the eggs. Let cake sit at room temperature for about 20 minutes before serving to soften the frosting.
Make it ahead. Bake the cake layers up to 2 days ahead. Wrap them well and keep at room temperature. Then frost the cake the day you want to assemble and serve.
Freeze. Wrap unfrosted, cooled layers tightly and freeze for up to 3 months. Thaw overnight in the fridge before frosting. Freeze individual slices, too.
Frequently Asked Questions
Why is my batter so thin?
It’s supposed to be thin. The coffee and buttermilk make a thin batter which gives a moist, tender crumb. Don’t add any extra flour.
Can I taste the coffee in the cake?
No. The coffee deepens the chocolate flavor. If you’d rather leave it out, swap in the same amount of hot water. The cake will be slightly less deep in flavor.
What’s the filling in a German chocolate cake?
The same coconut pecan frosting is both the filling between the layers and the topping.
Why do they call it German chocolate cake?
It’s named after Samuel German, who created a sweet baking chocolate for Baker’s in 1852. The cake recipe was published in 1957 and became a favorite in the United States.
German Chocolate Cake with Chocolate Buttercream
Traditional German chocolate cake recipe with dark chocolate cake, coconut pecan frosting and creamy buttercream. Make as a sheet cake or layer cake.
Servings 12
Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Ingredients
For the coconut pecan frosting:
- 1 cup heavy cream
- ½ cup salted butter
- 1 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ⅓ cups shredded coconut
- 1 cup chopped pecans
For the cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup freshly brewed strong coffee cooled
For the chocolate buttercream:
- 1 cup salted butter softened
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 4 tablespoons heavy cream
Instructions
For the coconut pecan frosting:
- Combine the cream, butter, sugar, egg yolks and vanilla in a medium saucepan. Cook and stir the mixture over medium heat until it is thick (about 12-15 minutes). 1 cup heavy cream, ½ cup salted butter, 1 cup granulated sugar, 3 large egg yolks, 1 teaspoon vanilla extract
- Add the coconut and pecans. Mix well and allow to cool. Once the mixture is at room temperature, beat the mixture for 2-3 minutes. Set aside. 1 ⅓ cups shredded coconut, 1 cup chopped pecans
For the cake:
- Preheat oven to 350ºF. Grease and flour 3 round 8-inch cake pans. Line with parchment paper for easy removal if desired.
- Place the flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well. 1 ¾ cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, 2 teaspoons baking soda, 1 teaspoon salt
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin. 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup freshly brewed strong coffee
- Divide the batter between the prepared pans and bake for about 23-25 minutes or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool on a wire rack for 10 minutes. Turn the cakes out onto a cooling rack.
For the buttercream:
- In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance. Add in the salt and vanilla. Mix until incorporated. 1 cup salted butter, ½ teaspoon salt, 2 teaspoons vanilla extract
- With the mixer on low speed, slowly add in the powdered sugar and cocoa powder. 3½ cups powdered sugar, ½ cup unsweetened cocoa powder
- Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like. Beat for 1 minute on medium speed until smooth and creamy. 4 tablespoons heavy cream
Assemble the cake:
- Frost the top each cooled cake layer with the coconut pecan frosting.
- Stack the layers together. Then frost around the outside of the cake with chocolate buttercream. Pipe stars using Wilton tip 1M on the top outer edge of the cake.
Notes
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 923kcal | Carbohydrates: 108g | Protein: 8g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 726mg | Potassium: 336mg | Fiber: 5g | Sugar: 87g | Vitamin A: 1213IU | Vitamin C: 0.3mg | Calcium: 93mg | Iron: 3mg
