Homemade German Chocolate Cake

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Rich, indulgent, and layered with that iconic coconut-pecan frosting—this classic dessert is pure comfort in every bite!

A Little History

Despite its name, German Chocolate Cake is not from Germany. It’s named after Samuel German, who developed a sweet baking chocolate for the Baker’s Chocolate Company in 1852.

In 1957, a Texas homemaker shared a recipe using “German’s Sweet Chocolate,” and the cake became wildly popular across the United States. Over time, the apostrophe was dropped, and “German’s Chocolate Cake” simply became German Chocolate Cake.

Ingredients

For the Chocolate Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs (separated)
  • 1 teaspoon vanilla extract
  • 4 ounces sweet baking chocolate, melted and cooled
  • 1 cup buttermilk
  • 1 cup hot water

For the Coconut-Pecan Frosting (Signature Filling)

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans Optional Chocolate Buttercream (for sides)
  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 2–3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cake

  1. Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
  2. In a bowl, whisk flour, baking soda, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add egg yolks one at a time, beating well after each.
  5. Mix in melted chocolate and vanilla.
  6. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
  7. Stir in hot water until smooth.
  8. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into batter.
  9. Divide evenly into pans.
  10. Bake 25–30 minutes or until a toothpick comes out clean.
  11. Cool completely before frosting.

Step 2: Make the Coconut-Pecan Frosting

  1. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
  2. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
  3. Remove from heat and stir in vanilla, coconut, and pecans.
  4. Cool completely — it will thicken as it cools.

Step 3: Optional Chocolate Buttercream

Beat butter until creamy. Add powdered sugar and cocoa gradually. Mix in milk and vanilla until smooth and spreadable.

Assembly

  1. Place one cake layer on a serving plate.
  2. Spread a generous layer of coconut-pecan frosting on top.
  3. Repeat with second layer.
  4. Place final layer on top and frost the top only with coconut-pecan mixture.
  5. Frost the sides with chocolate buttercream if desired.

Baking Tips

  • Make sure frosting is completely cool before spreading.
  • Toast the pecans lightly for deeper flavor.
  • This cake tastes even better the next day!

Why You’ll Love It

Ultra-moist chocolate layers
Sweet, nutty coconut filling
Perfect balance of rich and creamy
A true celebration cake

Conclusion

Homemade German Chocolate Cake is not just dessert—it’s tradition, nostalgia, and indulgence layered together. With its tender chocolate crumb and that irresistible coconut-pecan frosting, it’s perfect for birthdays, holidays, or whenever you want something unforgettable.

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