Traditional German Chocolate Cake recipe

Recipe last updated 03/15/2026

If you’re looking for a classic German Chocolate Cake recipe from scratch, this is the one you’ll come back to again and again. This timeless layer cake is known for its rich chocolate flavor, soft and tender crumb, and that unmistakable coconut pecan frosting that sets it apart from every other chocolate cake. Whether you’re baking for a birthday, holiday, or simply because you’re craving something special, this homemade German Chocolate Cake is guaranteed to impress—and disappear quickly.

Why I love German Chocolate Cake

I can’t remember the exact moment I first tasted German Chocolate Cake—but I know it started in my mom’s kitchen. She was the cake baker in our extended family, the one everyone counted on to bring a beautiful homemade layer cake to every birthday and gathering. This classic German Chocolate Cake recipe brings me right back to those moments.

With its ultra-moist, tender chocolate cake layers and that signature rich coconut pecan frosting, this cake is pure comfort and celebration in every bite. The frosting is thick, buttery, and loaded with toasted coconut and crunchy pecans—sandwiched generously between layers of soft chocolate cake and spread right over the top.

It’s the kind of cake you spot in the display case of a really good bakery—the one you can’t stop thinking about. A true from-scratch German Chocolate Cake that feels special enough for holidays and birthdays, yet familiar enough to make just because. One slice is technically enough to share… but you might not want to.

You don’t need to wait for a special occasion to make this cake. I’m making it for a girls weekend, which I guess technically is a special occasion. Whatever the occasion is this is the perfect cake; layers of chocolate cake and rich coconut and pecan frosting topped with a chocolate ganache frosting. How can you even read all that without drooling?

Gather these ingredients

 

Here’s how to make German Chocolate Layer Cake

Preheat oven to 350 degrees F.

Grease cake pans and place a round of parchment paper in the bottom of the pan. Dust pan with cocoa powder. Set aside. Note: When baking a chocolate cake using cocoa powder to dust your baking pans instead of flour. Flour will leave a white film on your cake. Especially for a cake that is not going to be fully frosted.

In a saucepan over low heat melt 1 cup of butter and 6 ounces of German Bakers Chocolate together. When both are nearly melted, remove from stove top and add boiling water, whisk until smooth. Set aside.

Sift flour, sugar, and salt together into a large bowl. I did employ a hand model for this project. LOL, it’s Ken.

Measure 4 cups of buttermilk into a bowl, whisk 4 whole eggs into buttermilk. Add vanilla to buttermilk and whisk until incorporated. Sprinkle baking soda over top of the buttermilk mixture. Set this aside.

Now add butter and chocolate mixture to your dry ingredients. Whisk together until there are no lumps and batter is smooth. Do not over mix.

Now gradually add in buttermilk and eggs. Whisk or fold this in with a large spatula until completely combined.

Note: you can use a stand mixer or a hand mixer, but honestly I just use a whisk. I think you stand the chance of over mixing if you use an electric appliance.

Using an half cup measuring cup or a ladle scoop out batter evenly between the three 9 inch cake pans. You can also use a scale to make sure you have divided up your cake batter evenly, but if you don’t have a kitchen scale this method works as well.s

Place cakes in preheated oven for 20 minutes. Check them at 15 minutes to see how they are doing. Everyones oven temperature runs different, so check them early if they appear done stick a tooth pick in the middle if it comes out clean they are done. That being said you should check each cake, just incase your oven also has hot spots. This particular time around baked two of the cakes for 20 minutes and had to leave one in for an additional 3 minutes. Remove cakes to a cooling rack once they are cool enough to handle remove from pans and place back on rack to cool completely before frosting.

How to make Pecan Coconut Frosting

Spread coconut and pecans out on a baking sheet and place it in 350 degree oven for 10 minutes. Watch coconut closely so it doesn’t burn. You want it to just start to toast. Remove from oven and move coconut around with a spatula and allow to cool.

Chop pecans into small bits.

Whisk together 4 egg yolks, one can of evaporated milk, and 1 1/2 cups of brown sugar in a medium saucepan. Cut 3/4 cups of butter (or 1 1/2 sticks) into small cubes add them to the sugar/milk/egg mixture. Place pan on stove and turn burner to medium-low heat, stir continuously as butter melts continue to whisk until mixture comes to a low boil and starts to thicken. Continue stirring and cooking frosting at a low boil for about 10 minutes. Frosting should be thick enough to coat the back of a spoon. This may take longer than 10 minutes. Remove from heat and let cool for 15 minutes. Now fold in toasted coconut and finely chopped pecans.

Allow to cook completely before using to frost cake. I will often put the pan in the refrigerator to speed things along.

Chocolate Ganache Frosting

Measure out 1 cup heavy whipping cream in a microwave save bowl. Microwave cream on high for 1 minute. Stir, microwave for an additional 30 seconds. Cream should be hot. Add in 8 ounces of dark chocolate chips (60% -72%) Stir until chocolate is completely melted. Set aside and allow to cool. Once chocolate cream is cooled whip it with your hand mixer or you can put it in the mixing bowl of your stand mixer and whip it until it is fluffy and starts forming peaks. This will take about 5 minutes.

Chocolate ganache is an extra step that can be left out for the sake of saving some time. If you choose not to, use your creativity in how to use this frosting. Sometimes I will frost the sides of the cake with it, this time I chose to just pipe it around the top edge. Call me lazy.

Frosting the cake: After cake is completely cooled and coconut pecan frosting is also cool place first layer topside down on cake plate and spread 1/3 of the filling over the top of the cake. Place the next layer top side up on top of coconut pecan frosting.

Add more frosting and spread evenly. It is OK if the filling fall out the sides. This does not need to be fancy or perfect. Now add the last layer top side up.

I chose to only use ganache around the top. I have frosted the sides with it. There are so many ways you can skin this cat. You can skip the ganache all together and fill and frost the whole cake with the coconut pecan frosting. Do what you have time for and what sounds good to you! The ganache does add another step to this already time consuming cake. I said it. I’m not going to lie to you, this cake is not difficult but it is a bit of a project! (If you end up with extra chocolate ganache frosting, don’t fret it, you can store it in the refrigerator for a little frosted graham cracker treat when the cake is all gone.)

Tips for the best German Chocolate Cake

• Use room temperature ingredients
  Eggs, butter, and any dairy mix more smoothly and help create that soft, tender crumb.
• Don’t overmix the batter
  Mix just until combined to keep the cake light and moist—not dense.
• Toast the pecans and coconut
  This simple step deepens the flavor and gives the frosting that bakery-quality taste. I usually just toast the coconut, but if you want to toast the pecans you can. Place pecans on a separate cookie sheet at place in oven with coconut bake for 5 minutes. Remove let cool, and chop finely.
• Let the frosting cool before spreading
  Coconut pecan frosting thickens as it cools. If it’s too warm, it will slide right off your cake layers.
• Level your cake layers
  For a beautiful, stable layer cake, trim the tops if needed so everything stacks evenly.
• Line your cake pans with parchment
  This makes removing the cakes so much easier and prevents sticking.
• Make it ahead
  This cake actually tastes even better the next day as the flavors meld together.

Frequently asked questions

• Why is it called German Chocolate Cake? I devoted a whole section to this below.
• Can I use a different type of chocolate? Yes, but for the most authentic flavor, use German’s sweet chocolate or a mild sweet baking chocolate. Bittersweet chocolate will make the cake less traditional and more intense.
• Do I have to frost the sides of the cake? No! Classic German Chocolate Cake is often left with the sides unfrosted, showing off those beautiful layers. This is why it’s a good idea to flour your cake pans with cocoa powder so you get a nice chocolate cake, not a dusty floured cake.
• How should I store German Chocolate Cake? Store it covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temp before serving for the best texture.
• Can I freeze German Chocolate Cake? Yes! You can freeze the cake layers (unfrosted) tightly wrapped in plastic wrap and then placed in a freezer safe zip-loc bag for up to 2 months.
• Why is my frosting runny? It likely needs more cooking time or cooling time. The frosting should be thick enough to spread and hold its shape once cooled.

The History of the “German” Chocolate Cake

I grew up eating this delicious cake, and thinking it was a German recipe. I am, after all, of German decent so it made sense to me. But then, I went to live in Germany and found zero German Chocolate cake with coconut and pecan frosting. I found out that despite the name, German Chocolate Cake —it’s actually a classic American dessert with a sweet little story behind it. The name comes from Samuel German, an English-American baker who developed a type of mild, sweet baking chocolate for the Baker’s Chocolate Company in 1852. That product was called German’s Sweet Chocolate.

Over 100 years later, a Texas homemaker submitted a recipe called “German’s Chocolate Cake” to a local newspaper, featuring that specific chocolate along with a rich coconut pecan frosting. The recipe quickly became popular across the country, and over time, the apostrophe was dropped—turning “German’s” into “German Chocolate Cake.” Can you imagine?! If only I could come up with an original recipe that is known across the country. Food history is my favorite.

There’s just something special about a classic cake made from scratch—the kind that brings people to the table and keeps them coming back for “just one more slice.” I hope this recipe becomes a favorite in your home, just like it has in mine. If you give it a try, I’d love for you to leave a 5-star rating in the recipe card—it helps others find and trust the recipe. Don’t forget to share it with friends and family and pin it for later so you always have it on hand when the craving hits. From my kitchen to yours, happy baking! Sheila

P.S. This cake makes the best birthday cake ever, get some golden sparkler candles and celebrate!