This classic German chocolate cake has three tender layers of sweet chocolate cake with a golden coconut-pecan frosting. The buttermilk keeps the cake soft, and the frosting gets its caramel-like flavor on the stovetop. Spread it between the layers and over the top so every slice gets plenty of coconut and pecans.
Why Is It Called German Chocolate Cake?
The cake takes its name from the sweet baking chocolate that Samuel German developed for Baker’s. The layer cake became widely known after a recipe appeared in The Dallas Morning News in 1957.
This version follows the classic Baker’s chocolate cake and coconut-pecan frosting formulas.
Classic German Chocolate Cake Recipe
Prep 35 minutes · Bake about 30 minutes · Frosting on the stove about 12 minutes · Total about 2½ hours, including cooling · Yield 16 slices
For the Chocolate Cake
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
- 1 (4-ounce or 113 g) bar Baker’s German’s Sweet Chocolate, chopped
- ½ cup (120 ml) water
- 1 cup (227 g) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Coconut-Pecan Frosting
- 4 large egg yolks, in addition to the eggs for the cake
- 1 (12-ounce) can evaporated milk
- 1½ cups granulated sugar
- ¾ cup (170 g) unsalted butter, cut into pieces
- 2⅔ cups sweetened flaked coconut (about 7 ounces or 198 g)
- 1½ cups chopped pecans
- 1½ teaspoons vanilla extract
Make the Chocolate Cake Layers
- Prepare the pans. Preheat the oven to 350°F (175°C). Line the bottoms of three 9-inch round cake pans with parchment and lightly grease the sides.
- Melt the chocolate. Microwave the chopped chocolate and water in short bursts, stirring between each burst until smooth. Set aside to cool until lukewarm.
- Start the batter. Whisk the flour, baking soda, and salt. In a separate large bowl, beat the softened butter and sugar until pale and fluffy. Beat in the four cake yolks one at a time, followed by the chocolate mixture and vanilla.
- Add the flour and buttermilk. Mix in the flour blend in three additions and the buttermilk in two, starting and ending with flour. Mix on low just until the batter comes together.
- Fold in the egg whites. In a clean, dry bowl, whip the four cake whites to stiff peaks. Fold them into the batter in two additions with a flexible spatula.
- Bake and cool. Divide the batter evenly among the pans. Bake about 30 minutes, until a toothpick inserted in each center comes out clean. Cool the layers in their pans for 15 minutes, then turn them out onto racks to cool completely.
Make the Frosting and Assemble the Cake
- Cook the frosting base. Whisk the four frosting yolks and evaporated milk in a saucepan. Add the sugar and butter. Cook over medium heat, stirring constantly, until golden and thick enough to coat the back of a spoon, about 12 minutes.
- Add the coconut and pecans. Take the pan off the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let the frosting cool until thick and spreadable.
- Stack and frost. Set one cooled cake layer on a plate and spread it with about a third of the frosting. Add the second layer and another third. Place the final layer on top and spread the remaining frosting over it.
Tips for Even Layers and Spreadable Frosting
- Weigh the batter into the pans. Matching the batter weight helps the layers bake at the same rate and stack evenly.
- Protect the whipped whites. Use a bowl and beaters free of butter or yolk, and fold with broad strokes to keep the batter airy.
- Cool both parts before stacking. The frosting firms as it cools. It should hold a soft mound on a spoon when it’s ready to spread.
Make Ahead and Storage
Bake the layers a day ahead if you like. Once completely cool, wrap them individually and keep them at room temperature overnight. Refrigerate the assembled cake in a covered container for up to 3 days. Let slices sit out for about 20 minutes before serving so the cake and frosting soften slightly.
Frequently Asked Questions
Can I make a buttermilk substitute?
Put 1 tablespoon of lemon juice or white vinegar in a measuring cup. Add milk to reach the 1-cup line, stir, and let it sit for 10 minutes before using it in the batter.
Why is my coconut-pecan frosting runny?
Give it time to cool before you judge the consistency. The base should already coat the back of a spoon when it comes off the stove. The finished frosting thickens further as it cools.
