If you’re looking for the best German chocolate cake with frosting, this classic dessert is rich, moist, and layered with the famous coconut pecan frosting that makes it unforgettable. Despite the name, German chocolate cake is actually an American invention made famous by Baker’s German’s Sweet Chocolate, and it has become one of the most loved layered cakes in the South.
This recipe will walk you step-by-step through making a from-scratch German chocolate cake with frosting that is perfect for birthdays, holidays, potlucks, or anytime you want a show-stopping dessert.
Table of Contents
What Is German Chocolate Cake?
German chocolate cake is a layered chocolate cake filled and topped with a coconut pecan frosting made from evaporated milk, egg yolks, butter, sugar, coconut, and chopped pecans.
Unlike traditional chocolate cake, German chocolate cake:
- Is lighter and sweeter
- Uses German sweet chocolate instead of cocoa powder
- Is topped with coconut pecan frosting instead of buttercream
- Often has frosting between layers and on top but not always on the sides
Ingredients for German Chocolate Cake with Frosting
Cake Ingredients
- 4 oz German sweet chocolate
- 1/2 cup hot water
- 1 cup butter (softened)
- 2 cups sugar
- 4 eggs (separated)
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
Coconut Pecan Frosting Ingredients
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter
- 1 tsp vanilla
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
How to Make German Chocolate Cake
Step 1 – Melt Chocolate
In a bowl, pour hot water over the German chocolate and stir until melted. Let cool.
Step 2 – Cream Butter and Sugar
In a large mixing bowl, beat butter and sugar until light and fluffy.
Step 3 – Add Egg Yolks
Add egg yolks one at a time and mix well. Stir in melted chocolate and vanilla.
Step 4 – Combine Dry Ingredients
In another bowl mix:
- Flour
- Baking soda
- Salt
Add dry ingredients to batter alternating with buttermilk.
Step 5 – Beat Egg Whites
Beat egg whites until stiff peaks form and fold into batter.
Step 6 – Bake
Pour into 3 greased 9-inch cake pans.
Bake at 350°F for 30–35 minutes.
Let cakes cool completely before frosting.
How to Make Coconut Pecan Frosting
This frosting is what makes German chocolate cake with frosting so special.
- In a saucepan combine:
- Evaporated milk
- Sugar
- Egg yolks
- Butter
- Cook over medium heat, stirring constantly until thick (about 10–12 minutes).
- Remove from heat and stir in:
- Vanilla
- Coconut
- Pecans
- Let frosting cool until spreadable.
How to Assemble German Chocolate Cake
- Place first cake layer on plate
- Spread coconut pecan frosting
- Add second layer and frost
- Add top layer and frost top
- Leave sides unfrosted or spread chocolate frosting if desired
Optional Chocolate Buttercream (For Sides)
If you like your cake fully frosted:
Chocolate Frosting Ingredients
- 1/2 cup butter
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla
Mix until smooth and spread on sides of cake.
Tips for the Best German Chocolate Cake with Frosting
- Use German sweet chocolate, not dark chocolate
- Don’t rush the frosting — it must thicken
- Toast pecans for better flavor
- Use room temperature eggs and butter
- Let cake cool completely before frosting
- Frosting thickens as it cools
How to Store German Chocolate Cake
- Store covered at room temperature for 1–2 days
- Refrigerate up to 5 days
- Freeze cake layers for up to 3 months
German Chocolate Cake Variations
You can change this recipe slightly to create different versions:
- German chocolate cupcakes
- German chocolate sheet cake
- German chocolate poke cake
- German chocolate brownies
- German chocolate cheesecake
- German chocolate bundt cake
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German Chocolate Cake with Frosting Recipe
Ingredients
Cake
- 4 oz German sweet chocolate
- 1/2 cup hot water
- 1 cup butter
- 2 cups sugar
- 4 eggs separated
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter
- 1 tsp vanilla
- 1 1/3 cups coconut
- 1 cup pecans
Instructions
- Melt chocolate in hot water.
- Cream butter and sugar.
- Add egg yolks, chocolate, vanilla.
- Mix dry ingredients and alternate with buttermilk.
- Fold in beaten egg whites.
- Bake at 350°F for 30–35 minutes.
- Cook frosting ingredients until thick.
- Stir in coconut and pecans.
- Frost between cake layers and on top.
Super Moist German Chocolate Cake
Ingredients
Method
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
- Add Boiling Water: Gradually add the boiling water, mixing until smooth. The batter will be thin.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then remove from the pans and place on a cooling rack to cool completely.
- Cook Frosting Base: In a saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened, about 12 minutes.
- Add Coconut and Pecans: Remove from heat and stir in the shredded coconut and chopped pecans. Let cool to room temperature.
- Frost the Cake: Place one cake layer on a serving plate. Spread a generous amount of coconut-pecan frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
