Name: The Best German Chocolate Cake Recipe You've Ever Tasted
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 4 oz Baker's Sweetened German's Baking Chocolate; 1/2 cup water; 2 cups cake flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 1 teaspoon vanilla extract; 4 large eggs, separated; 1 cup buttermilk; 4 egg yolks; 12 oz evaporated milk; 1 1/2 teaspoon vanilla extract; 1 1/2 cups granulated sugar; 3/4 cup unsalted butter; 2 3/4 cup coconut flakes (1 7oz pkg); 1 1/2 cups pecans, chopped; 8 oz semi-sweet chocolate; 1 cup heavy whipping cream; 1/4 cup

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Few things in life are better than a decadent German chocolate cake covered in that famous super sweet coconut pecan frosting. It's iconic and easily recognized, but mostly, it's absolutely delicious. Making a German chocolate cake from scratch can be daunting, but this recipe is all you need for success. Step by step instructions make creating a perfect chocolate cake easy every single time.

German Chocolate Cake Recipe

I'll admit growing up I never even thought about making this cake from scratch. In my mind, it came in a box with a little can of that overly sweet frosting to spread over the top. Lo and behold, my youth turned to adulthood where making cakes from scratch became a favorite hobby and eventually a career I loved. The German chocolate cake is actually one of the easiest cakes to make. The secret is really in that iconic frosting. It too is much simpler to make than I thought, and let's just say, the rest is history. Turning classic recipes into something easy to make at home is something I really enjoy doing, and much like my favorite New York cheesecake recipe, this cake is sure to be a family favorite you pass down for generations.

What Makes it a Chocolate Cake "German"?

The origins of the cake are not what I thought as a child. In fact, I was pleasantly surprised by how it came about. In 1852, an American baker named Samuel German created a dark baking chocolate for the now famous brand, Baker's Chocolate. Originally, it was called German's chocolate, being named after the creator. Eventually it was referred to as German chocolate and has since been mistaken of being of German origins. So, to answer the question more simply, it is a specific dark baking chocolate that was developed by a man named Samuel German and thus named after him and has no German origins at all. Note: Another distinction with this cake is that unlike other cakes, this uses only melted chocolate and no cocoa powder to create the chocolate flavor that you love.

What is the Best Chocolate To Use in This Cake?

In my opinion, to make a true German chocolate cake, you can choose nothing less than Baker's Sweetened German's Chocolate Baking Bar. This is readily available in your grocery store and affordable enough to keep in your pantry at all times. You've probably even used it before for making a chocolate milkshake extra special! There are many brands of chocolate that are of the same overall percentages of chocolate and sugar that are commonly used in making this chocolate cake. You can definitely reach for your favorite sweetened baking chocolate, but I like to go as traditional as possible, so reach for the brand that created the name. It's my way of honoring Mr. Samuel German and his hard work in the culinary field.

Does German Chocolate Cake Need to Be Refrigerated?

No, you do not have to refrigerate this cake. It can be kept in an air tight container at room temperature for 4-5 days while still tasting just as good as they day you made the cake. If you prefer to refrigerate the cake, it is best served at room temperature, so just let it come to temperature before serving. When refrigerated, it will last 7-8 days with ease. If you want to make the cake ahead of time and ice when ready to serve, you can bake this cake and wrap well to freeze for up to 3 months prior to serving. Simply thaw overnight and ice as normal before serving to your family or friends.

Ingredients for Cake

Baker's Sweetened German's Baking Chocolate
Water
Cake flour
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Buttermilk

Ingredients for Frosting

Eggs
Evaporated milk
Vanilla extract
Granulated sugar
Unsalted butter
Shredded coconut
Pecans

Ingredients for Chocolate Ganache

Semi-sweet chocolate
Heavy whipping cream

How Do You Make German Chocolate Cake from Scratch?

Preheat the oven to 350°F and cover the bottoms of 3 round cake pans with parchment paper.

Butter or grease the sides of the pans. In a large bowl, mix together the flour, baking soda, and salt. I prefer to sift this when possible to prevent lumps and get a good even blend. Set aside.

In a medium microwaveable bowl, melt the chocolate in 30-second increments until mostly melted.

Stir the chocolate until melted, then set aside.

In a large bowl, beat together the butter and sugar on medium speed until light, fluffy, and pale.

Add in the egg yolks one at a time beating well after each addition.

To the egg mixture, blend in the melted chocolate and vanilla extract until incorporated well.

Begin adding the flour mixture into the egg mixture, alternating flour with buttermilk and stirring well after each addition until just combined.

In a separate small bowl, on high speed, beat the egg whites until stiff peaks form.

Gently stir the egg whites into the chocolate batter and then pour into the prepared cake pans spreading evenly and smooth.

Bake the cakes for 30 minutes or until the toothpick inserted in the center comes out clean.

Remove from the oven and run a knife or spatula around the edges of the pans and cool for 15 minutes before removing from the pans and allowing to cool completely on wire racks.

How to Make Coconut Pecan Frosting

In a large saucepan, beat together the egg yolks, milk, and vanilla until well blended.

Add in the sugar and butter, then cook over medium heat stirring continually until thickened and a golden color.

Remove from the heat immediately and stir in the shredded coconut and pecans.

Once the cake layers are cool, assemble using frosting between each layer and spreading evenly over the top and sides.

How to Make Chocolate Ganache

Chop the chocolate into very small pieces and place in a medium bowl.

In a medium saucepan, heat the whipping cream over medium heat until it begins to simmer but does not boil.

Remove from heat immediately, and pour the hot cream over the chocolate then stir slowly until combined and all chocolate has melted.

Spread the ganache over the frosted cake letting it drip down the sides. Top with additional coconut shreds and let sit to harden before serving.

Serve with a drizzle of caramel syrup for an extra kick of flavor.

Chef's Tip

For both the coconut pecan frosting and the chocolate ganache, a double boiler is a great choice for melting and cooking items without getting the pan too hot. This is something all home cooks should have in their arsenal. I love the T-Fal double broiler for an affordable option that is durable and easy to fit into any home kitchen budget.

More Tasty Chocolate Recipes

Nothing is better than chocolate when a sweet craving hits. I love having a few chocolate recipes that are easy to whip up and add to the menu when I am craving something sweet and full of delicious chocolate. Below are a few of my favorites you should check out!

📖 Recipe

Yield: 12