German Chocolate Cake (video)

This is a classic German Chocolate Cake made with two layers of moist and delicious chocolate cake and a rich coconut-pecan frosting. This spectacular dessert is shockingly easy to make and oh so good!

I remember my first taste of a German chocolate cake. It was many years ago at a friend’s house, but I still recall very clearly that sweet coconut pecan frosting and deep-dark chocolate cake. I remember savoring the chewy texture of the shredded coconut and how the sweetness lingers on your palate along with a slight bittersweet chocolate taste. As you can tell, that cake obviously made an unforgettable impression on me.

What is German chocolate cake?

German chocolate cake is an American chocolate layer cake filled and topped with a coconut-pecan frosting. It’s not called German because of its origin, but owes its name to the inventor of the chocolate that was used in its original cake recipe. In 1852, an English-American chocolate maker named Samuel German developed a formula for baking chocolate for the Baker’s Chocolate Company. The company named the product Baker’s German’s Sweet Chocolate in honor of him. In 1957, a recipe for “German’s Chocolate Cake” was created by Mrs. George Clay, a homemaker from Dallas, Texas. The recipe used the baking chocolate that had been introduced 105 years prior and became quite popular. Sales of Baker’s Chocolate were said to have increased by as much as 73% and the cake became a national staple. (source: Wikipedia)

Why this recipe is so great:

• Easy to make – Both the frosting and the cake are made by hand with a simple whisk and spatula so it’s a breeze to make.
• Best chocolate cake – The cake is super moist, fudgy, and not too sweet. The texture is soft, fluffy, and tender.
• Best coconut-pecan frosting – The frosting is wonderfully thick and rich. It’s perfectly sweet with a creamy-milky flavor and it’s loaded with chewy coconut flakes and crunchy pecans.
• Great make-ahead dessert – This cake keeps really well and can be made 2 days in advance.
• Here are some reviews:

“I have made this 2 times now and it is the best German chocolate cake out there! You will not be disappointed if you make this.” – Melissa

“I made this on Sunday for our dessert, expecting there be some leftover for Monday, but… nope… it was devoured. So delicious.” – Diane

How to make German Chocolate Cake:

(the ingredient amounts are listed in the printable recipe card further below)

1. In a large bowl, toss together the flour, sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the vegetable oil, milk, eggs, and vanilla.
2. Add the wet ingredients to the dry ingredients. Stir until just combined. Then add in the hot water and whisk until smooth.
3. Divide the batter into two greased 9″ cake pans. Bake at 350F for 30 minutes.
4. In a medium saucepan, whisk together the milk, sugar, and egg yolks. Add the butter and cook over the stovetop until thickened. Stir in the shredded coconut, chopped pecans, and vanilla extract. Let cool for 30 minutes before spreading on cake.

Expert tips:

• Divide the batter evenly – Try to divide the batter as evenly as possible between the two cake pans so they’re both done at the same time. I actually measure by weight to ensure both my cakes are the same.
• Prepare the custard for the frosting – Make sure to cook your custard until it thickens. This will take about 10-12 minutes, but be patient and wait until it reaches a pudding-like consistency or your frosting won’t be thick enough.
• Trim the cake tops – If your cakes are rounded on top, trim the domes so you get nice flat layers.

You might also like:

• Easy Chocolate Sheet Cake
• Moist Chocolate Cupcakes
• Chocolate Fudge Cake
• Triple Chocolate Cake

Did you make this recipe? Please kindly leave a comment with your star rating below.

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Cake recipe from Cooking Classy and frosting recipe from Betty Crocker.

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