A slice of German chocolate cake is more than just dessert. It is comfort on a plate. With every bite, you get a soft and moist chocolate cake filled with that irresistible coconut and pecan frosting. While many people assume it is a German creation, this cake actually gets its name from Samuel German, the man behind the sweet baking chocolate used in the original recipe. Today, it remains one of the most loved cakes across the United States and beyond. The good news is you do not need to be a professional baker to make it from scratch. With just a few basic ingredients and some time in the kitchen, you can create a show-stopping cake that tastes just as good as any bakery version. If you have ever felt intimidated by layered cakes or homemade frosting, you are not alone. But trust me, this is a recipe that is beginner-friendly and totally worth the effort. In this guide, you will learn how to make a classic German chocolate cake at home. From the soft chocolate sponge to the rich coconut pecan topping, every part of this cake is covered in simple detail.
Ingredients Needed
Before you get started, gather everything you need. When baking from scratch, having the ingredients ready makes the process easier and smoother. Every item listed below plays an important role in flavor and texture, so use fresh and high-quality ingredients for the best results. You will need separate ingredients for the cake layers and the signature coconut pecan frosting.
For the cake batter
- All-purpose flour
- Buttermilk
- Baking soda
- Salt
- German sweet chocolate
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Boiling water
For the frosting
- Evaporated milk
- Brown sugar
- Egg yolks
- Unsalted butter
- Vanilla extract
- Sweetened shredded coconut
- Chopped pecans
Below is a quick table that includes the ingredient quantities and an approximate calorie count to give you a general idea of how rich and indulgent this cake is.
Ingredients Table with Estimated Calories
| Ingredient | Quantity | Approx Calories |
|---|---|---|
| All-purpose flour | 2 cups | 910 kcal |
| Buttermilk | 1 cup | 150 kcal |
| Baking soda | 1 teaspoon | 0 kcal |
| Salt | 1/2 teaspoon | 0 kcal |
| German sweet chocolate | 4 ounces | 520 kcal |
| Unsalted butter (cake) | 1 cup | 1600 kcal |
| Granulated sugar | 2 cups | 1550 kcal |
| Eggs | 4 large + 3 yolks | 490 kcal |
| Vanilla extract | 2 teaspoons | 25 kcal |
| Boiling water | 1/2 cup | 0 kcal |
| Evaporated milk | 1 cup | 340 kcal |
| Brown sugar | 1 cup | 830 kcal |
| Shredded coconut | 1 1/3 cups | 530 kcal |
| Chopped pecans | 1 cup | 690 kcal |
Estimated Total: Around 8600 calories for the full cake
Serving Size: 12 to 14 slices
Step-by-Step Cooking Instructions
Start by preheating your oven to 350 degrees Fahrenheit. Prepare three 9-inch round cake pans by greasing them with butter or cooking spray. For extra insurance, place parchment paper at the bottom of each pan.
Break the chocolate into small pieces and melt it gently using a double boiler or in the microwave in short bursts. Stir until smooth and allow it to cool slightly.
In a separate bowl, mix flour, baking soda and salt. Set that aside.
Now in a large mixing bowl, cream the butter and sugar until light and fluffy. This takes about three to four minutes with an electric mixer. Add egg yolks one at a time, mixing well after each. Pour in the melted chocolate and vanilla extract and mix until smooth.
Start adding the dry ingredients in batches, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until everything is combined. Avoid overmixing.
In another bowl, beat the egg whites until stiff peaks form. Fold them gently into the batter. This gives the cake its light and airy texture.
Divide the batter evenly between the three pans and bake for about 25 to 30 minutes. Use a toothpick to test the center. If it comes out clean, your cake is done. Let the layers cool for 10 minutes in the pan, then transfer them to wire racks to cool completely.
While the cakes cool, start on the frosting. Combine evaporated milk, brown sugar, egg yolks and butter in a saucepan over medium heat. Stir constantly. The mixture will thicken after 10 to 12 minutes. Remove from heat and stir in vanilla extract, coconut and chopped pecans.
Once the cake layers are cool, begin assembling. Place the first layer on your serving plate and spread a generous amount of frosting over it. Repeat with the second and third layers. The frosting is traditionally spread only on the top and between the layers, leaving the sides bare, but feel free to frost the sides if you prefer a more polished look.
Tips for Customizing the Recipe
You can easily tweak this recipe to suit different tastes or dietary needs. If you want more chocolate intensity, try adding a tablespoon of cocoa powder to the batter or drizzling chocolate ganache over the top. For a nut-free version, leave out the pecans or replace them with toasted oats for a bit of crunch.
Want to save time? Bake the cake layers the day before and wrap them in plastic wrap once they cool. The frosting can also be made ahead and refrigerated. Just bring it to room temperature before using.
To make this into cupcakes, simply divide the batter into lined muffin tins and bake for about 18 to 20 minutes. They make great single-serve treats for parties and gatherings.
Nutritional Information
This is a rich and indulgent dessert, so keep that in mind when serving. Here is a breakdown per slice based on a 14-slice serving.
| Nutrient | Amount |
|---|---|
| Calories | 615 kcal |
| Total Fat | 38 g |
| Saturated Fat | 19 g |
| Cholesterol | 125 mg |
| Sodium | 280 mg |
| Carbohydrates | 66 g |
| Sugar | 45 g |
| Protein | 6 g |
| Fiber | 2 g |
If you are watching your sugar or fat intake, consider having a smaller portion or substituting low-fat milk and a sugar alternative, though this may slightly affect the taste and texture.
Serving Suggestions
This cake is best served at room temperature or slightly chilled. The frosting firms up a bit when cold, which gives it a chewy and satisfying bite. Serve with a cup of hot coffee or tea to balance the sweetness. If you are feeling fancy, a scoop of vanilla ice cream on the side never hurts. For parties or special occasions, garnish the top with extra coconut flakes or chocolate curls for a beautiful finish.
You can also turn this into a layered trifle. Simply cube the cake and layer it in a glass bowl with whipped cream and frosting for a fun twist.
Conclusion
Homemade German chocolate cake might seem like a big project, but once you try it, you will see how rewarding it is. The layers are soft and moist. The frosting is thick and full of texture. The taste is nostalgic yet always exciting. Whether you are baking for a birthday, a holiday or just a weekend treat, this cake never fails to impress. It is sweet, it is chocolatey and it is completely worth every minute in the kitchen. Give it a try and make it your own.