This post may contain affiliate links. See our disclosure policy.
German Chocolate Cake from scratch is rich, slightly sweet and absolutely delicious! Top with its own distinct icing with pecans and coconut for a tasty treat for any occasion.
Featured with this recipe
- Ingredients in German Chocolate Cake
- What is the Difference Between Chocolate and German Chocolate Cake?
- Where to Find German Chocolate Squares
- How to Melt German Chocolate Squares
- More Tips on Melting Chocolate
- German Chocolate Cake Frosting
- Frequently Asked Questions about Cake
- More Chocolate Cake Recipes
- How to Make German Chocolate Cake
- German Chocolate Cake Recipe
This German Chocolate Cake is a favorite for birthdays, holidays and other special occasions. Despite looking and tasting fancy, it’s actually quite easy to make. So instead of reaching for a boxed mix, try your hand at making this homemade German chocolate cake recipe with unique pecan and coconut icing that is to die for!
Ingredients in German Chocolate Cake
This recipe calls for only a couple of ingredients that you’ll probably have to shop for. Otherwise the cake batter comes together with pantry staples to make a gorgeous dessert! Here’s what you need for the cake:
- Cake flour – this flour is found next to the all purpose flour at the grocery store. The finer texture results in a supremely soft and moist cake layer.
- Sugar – regular white sugar
- Baking soda
- Baking powder
- Salt – a half teaspoon salt is all you need.
- Buttermilk – room temperature. If you don’t have buttermilk you can make your own by adding either vinegar or lemon juice to regular milk (about one cup of milk to a tablespoon of vinegar or lemon juice)
- Vanilla – a teaspoon vanilla extract adds a rich layer of flavor to the chocolate
- Large Eggs – fold the beaten eggs into the cooled chocolate mixture then add to the rest of the ingredients
- German chocolate squares – melted and cooled (more details below)
What is the Difference Between Chocolate and German Chocolate Cake?
German chocolate cake uses entirely melted chocolate, instead of cocoa powder for its flavor. Most people think that German chocolate comes from Germany, but that’s not the case. The name comes from a man named Sam German, who developed a sweet baking chocolate for the Baker’s Chocolate Company back in the 1800s. The baking chocolate has more sugar in it than the average semi-sweet or bitter baking chocolate so it tastes sweeter, but not too sweet. And a huge difference is the frosting you put on top! Regular chocolate cake is generally iced with a creamy chocolate frosting, whereas German chocolate is iced with a gooey, sugary coconut and pecan topping that is so delicious you can eat with a spoon.
Where to Find German Chocolate Squares
I remember my mother buying German chocolate in the grocery store all the time, and I was pleased to discover you can still find it. Walmart carries them in the baking aisle next to the chocolate chips and other baking items. You can also find it online.
How to Melt German Chocolate Squares
Since the German chocolate squares is the main ingredient in this cake, you want to make sure to melt the chocolate correctly so it doesn’t become lumpy or burned. Here’s how to do it:
- First, place about five ounces of the chopped chocolate squares in a microwave safe container.
- Next, microwave at 50% power or on defrost setting for about a minute.
- Stir with a spoon or rubber scraper.
- Finally, return to the microwave for about 30 seconds and stir until it’s all melted together and velvety smooth.
More Tips on Melting Chocolate
- If the German chocolate squares are not completely melted at this point, you can put it back in the microwave for another 30 seconds at 50% power and stir. DO NOT OVERHEAT. The chocolate will lose consistency and burn if it’s in the microwave for too long.
- You can use a medium saucepan and melt on the stove top. However, you need to stir continually so it doesn’t burn. Scrape the bottom of the bowl with a spatula to make sure it doesn’t scorch.
- Let the bowl of melted chocolate cool on the counter for about 10-15 minutes before adding it to the recipe. You don’t want to cook your eggs in the chocolate mixture if it’s too hot. DO NOT REFRIGERATE.
German Chocolate Cake Frosting
The best topping for a German Chocolate Cake is the sweet and gooey Coconut Pecan Frosting. After making the frosting, give it time to cool at least to room temperature then spread half of the cooled frosting on top of one 8-inch cake layer. Stack the other layer of cake and spread the remaining frosting on top. If you want to frost the sides with the coconut pecan icing, you can double the recipe, or frost the sides with regular chocolate frosting. We have a delicious Easy Chocolate Buttercream Frosting that tastes amazing with this cake.
Frequently Asked Questions about Cake
German chocolate cake is one of the few that uses melted chocolate squares, rather than cocoa powder, for its flavor. The name German chocolate comes from Sam German, the man who developed a sweet baking chocolate for the Baker’s chocolate company.
Red velvet cake contains cocoa powder, so it isn’t considered the same as German chocolate, Red Velvet is sometimes confused with vanilla cake that is colored red. But it is, in fact, a chocolate cake, but not in the way a German or Belgian cake would be.
The frosting is a rich caramel sauce mixed with coconut and buttery pecans. You can make the caramel custard with evaporated milk, egg yolks, butter, sugar, shredded coconut and pecans.
READ NEXT: 33+ Easy Dessert Ideas
More Chocolate Cake Recipes
Baking a cake is such a fun thing to do with friends, family and your children. From birthdays to holidays to any old weekday, there’s always a reason for chocolate cake! Try some of these delicious cakes and cupcakes recipes!
- Texas Sheet Cake
- Instant Pot Chocolate Lava Cake
- Chocolate Bundt Cake (Nothing Bundt Cakes copycat)
- Better than Sex Cake
- Easy Flourless Chocolate Cake
How to Make German Chocolate Cake
German Chocolate Cake
Video
Ingredients
- 2 ¼ cups cake flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup butter room temperature
- 1 cup buttermilk divided
- 1 teaspoon vanilla
- 5 ounces German sweet chocolate squares melted and cooled
- 2 eggs
Coconut Pecan Frosting
- 6 egg yolks
- 1 1/2 cups evaporated milk
- 1 cup light brown sugar firmly packed
- 1 cup sugar
- 1 cup butter
- 2 teaspoons vanilla
- 2 2/3 cups coconut flakes
- 2 cups chopped pecans
Instructions
- Preheat oven to 350 degrees. Grease two 9-inch round cake pans and line bottoms with parchment paper.
- Sift flour, sugar, baking soda, baking powder, and salt in a bowl. Set aside.
- Cream butter in a large bowl. Add flour mixture, ¾ cup of buttermilk, and vanilla.
- Stir until dry ingredients are moistened, then use an electric mixer to beat at medium speed for 2 minutes. Scrape the sides of the bowl while mixing as needed.
- Add melted chocolate, eggs, and remaining ¼ cup buttermilk. Beat with electric mixer for an additional minute.
- Pour batter into prepared cake pans. Bake for 28-30 minutes or until a toothpick inserted into the center of the pans comes out clean.
- Cool cakes in the pans on a cooling rack for 15 minutes. Remove cakes from pans and cool completely on cooling rack.
- Place one cake on a cake platter or large plate. Frost the top of the cake evenly with prepared Coconut Pecan Frosting.
- Place the second cake on top of the frosted cake. Spread frosting evenly on top of the cake, and then frost the sides of the cake with the remaining frosting.
Coconut Pecan Frosting
- In a small bowl, slightly beat the egg yolks and set aside.
- In a saucepan over medium heat, combine milk, sugars butter, and vanilla. Stirring constantly, bring the mixture to a full boil over medium heat. Remove from heat. The mixture may appear a bit curdled.
- Quickly stir a small amount of the hot liquid from the saucepan into the beaten egg yolks. Add the egg yolk mixture to the saucepan and blend well. Return to a boil, again stirring constantly.
- Remove from heat and stir in coconut and pecans. Cool to a spreading consistency, stirring occasionally as needed. Follow instructions for frosting the cake above.
I’ve made them, but not for a long time. My mom always made them for church bake sales and there could have been a bidding war. We kids would cry for her to make us one and sometimes she would. I’d always lick the pan with the frosting. One of my absolute favorite cakes of all time.
Thank you SO MUCH for this recipe. It is my brother’s favorite, and I will make this for him. I had lost my recipe.
Thanks again
Hi, this ist not a german cake. German cakes don`t contain pecan nuts.
Greetings from Cologne (Germany )
So, German chocolate cake isn’t from Germany – it was invented by a man whose last name was “German”. Hope this helps!
This is the perfect German Chocolate Cake! Just like I remembered it. Love it!
My oldest son asks for German Chocolate Cake every year for his birthday. This is perfect!