German Chocolate Cake

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A slice of German chocolate cake has something for everyone, whether you’re a fan of chocolate, coconut, pecans—or all three!

German chocolate cake is a decadent chocolate layer cake with a rich coconut-pecan frosting. It gets its name from Sam German, who created a sweet baking chocolate called “German’s chocolate” for Baker’s chocolate company in 1852. The recipe for the cake became popular in the 1950s after a Texas homemaker shared her recipe in a Dallas newspaper. It was such a hit that it was reprinted in newspapers across the country, resulting in a 73% increase in German’s Chocolate sales in one year! Nowadays, the cake is simply called “German chocolate cake.”

Typically, the sides of a German chocolate cake are left bare or coated with chocolate ganache. For an attractive and easy-to-achieve finish, I suggest leaving the sides uncovered and drizzling a glossy chocolate ganache over the top of the cake. This creates a pretty drip effect without the extra effort of covering the sides. If you have three 9-inch cake pans, I recommend making the cake in three layers for more even distribution of the frosting. However, the cake can also be made as a 2-layer cake. Bonus: you can make the cake a day or two in advance—it keeps beautifully on the counter.

Heads up: You will need an electric mixer for both the cake batter and the egg whites. Unless you have two bowls for your stand mixer, it’s more efficient to use a hand-held mixer.

What You’ll Need To Make German Chocolate Cake

Step-by-Step Instructions

Step 1: Make the Cake

Preheat the oven to 350°F and set an oven rack in the middle position. Spray 3 or 2 (9-inch) round cake pans with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour. Line the bottoms of the pans with parchment circles and spray again.

To cut parchment circles for cake pans, lay out a sheet of parchment paper on a flat surface and use a pencil to trace a circle around the cake pan, then cut out the circle using scissors. If you need multiple circles, you can stack several sheets of parchment paper and cut them all at once. An alternative to cutting your own parchment circles is to purchase pre-cut parchment circles. You can find them in the baking aisle of some grocery stores and online.

Place the chocolate in a medium heatproof bowl. Bring the water to a boil in the microwave (or on the stovetop) and pour over the chocolate; let sit for one minute.

Stir until the chocolate is melted and the mixture is completely smooth.

In a medium bowl, using an electric mixer, beat the egg whites on high speed until stiff peaks form, 1 to 2 minutes. Set aside and clean the beaters (you’ll use them again for the batter).

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.

In a very large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes (start on low, then increase the speed to medium).

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

Add the melted chocolate mixture and the vanilla.

Beat until blended.

On low speed, add 1/3 of flour mixture.

Mix to combine, then add half of the buttermilk.

Continue by mixing in another third of the flour, then the remaining buttermilk, and then the remaining flour.

Add about ⅓ of the egg whites to the cake batter; fold until evenly combined. Then add the remaining egg whites.

Fold just until the batter is uniform.

Divide the batter evenly into the prepared pans.

Bake until the cakes are set and a toothpick inserted into the centers comes out clean, 25 to 30 minutes for 3 layers or 35 to 40 minutes for 2 layers. Cool the cakes in the pans for about 15 minutes, then turn out onto wire racks to cool completely.

Step 2: Make the Coconut-Pecan Frosting

In a 2-quart saucepan, combine the egg yolks, evaporated milk, and light brown sugar.

Whisk to combine, then add the butter and bring to a gentle boil.

Cook over medium-low heat, whisking frequently, until thick, about 12 minutes (adjust the heat as necessary to keep the mixture at a gentle boil).

Remove from the heat and stir in the coconut, pecans, vanilla, and salt.

Let cool to room temperature.

Step 3: Make the Chocolate Glaze

Pour the cream and corn syrup into a medium microwave-safe bowl. Microwave on high power until boiling, about 1 minute. Add the chopped chocolate. Let the mixture sit for 30 seconds, then whisk until smooth and glossy. Let the ganache cool until slightly thickened but still pourable, whisking occasionally so a film doesn’t form on top, 10 to 15 minutes.

Step 4: Assemble the Cake

For a 3 layer cake: Place 1 cake layer, rounded side down, on a cake platter. Using a metal spatula, spread ⅓ of the coconut-pecan frosting over the layer. Add the second layer, rounded side down; spread with ⅓ of the frosting. Add the third layer, rounded side up; spread with remaining frosting, leaving the sides of the cake unfrosted. For a 2-layer cake, follow the same procedure but spread half of the frosting over the bottom layer and the remaining half over the top layer.

Drizzle it over the top of the cake, letting it drip down the sides. Cut the cake with a small, very-sharp serrated knife, using a sawing motion and wiping the knife clean (carefully!) between slices.

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