Name: German Chocolate Cake Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: German
Ingredients: 4 oz semi-sweet chocolate - finely chopped; 1/4 cup Dutch-process cocoa powder; 1/2 cup boiling water; 2 cups all-purpose flour; 3/4 teaspoon baking soda; 12 tablespoons unsalted butter - softened; 1 cup granulated sugar; 3/4 cup light brown sugar - packed; 3/4 teaspoon salt; 4 large eggs; 1 teaspoon vanilla extract; 3/4 cup sour cream; 2 cups heavy cream; 2 cups granulated sugar; 6 large egg yolks; 1 teaspoon salt; 1 cup unsalted butter; 2 teaspoons vanilla extract; 2 cups pecans - toasted and finely chopped; 4 cups sweetened shredded coconut - toasted

There’s something truly decadent about the blend of rich chocolate and that luscious coconut-pecan topping. This German Chocolate Cake Recipe captures exactly that magic—a moist, tender cake layered with a dreamy, gooey frosting that’s unlike any other dessert you've tasted.

The image shows a close-up of a four-layer chocolate cake on a round wooden board. Each layer is thick with dark brown, moist chocolate cake. Between each cake layer, there is a light tan coconut-pecan frosting with a sticky, textured look showing shredded coconut and small bits of nuts. The same frosting covers the top of the cake, glistening with a slightly uneven but rich surface. A slice is taken from the cake, revealing the layers clearly. The background is dark, with the cake placed on a white marbled surface scattered with crumbs and coconut bits. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make German Chocolate Cake Recipe
Top Tip
How to Serve German Chocolate Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
German Chocolate Cake Recipe

Why You'll Love This Recipe

This German Chocolate Cake Recipe is a true classic that I keep coming back to whenever I want to impress friends or just treat myself. The cake layers are perfectly balanced—not too sweet and incredibly moist—and that signature coconut-pecan frosting is the real star, rich but with a fresh, nutty crunch.

Classic Comfort: It’s a traditional recipe that stays true to the original flavors, making every bite familiar and comforting.
Moist and Fluffy Layers: The combination of sour cream and melted chocolate creates a moist crumb you’ll adore.
Decadent Frosting: The coconut pecan topping is rich, gooey, and golden-toast perfection that pairs perfectly with chocolate.
Impressive Yet Doable: It looks like a showstopper, but with my step-by-step tips, you’ll find it doable, even if you’re new to traditional cakes.

The image shows a round chocolate cake with three thick, dark brown layers separated by a light brown, chunky frosting that has a textured, nutty or coconut look. The same frosting covers the top of the cake with a slightly shiny finish. A slice of the cake is being lifted, showing the moist and dense chocolate layers clearly. The cake rests on a white marbled surface with a brown cloth nearby, and a woman's hand is seen holding the slice in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this German Chocolate Cake Recipe is how the ingredients come together to create those wonderfully distinct textures and flavors—from the velvety chocolate crumb to the nutty, caramelized frosting. Keep an eye out for quality chocolate and fresh pecans for the best results.

Flat lay of finely chopped semi-sweet chocolate chunks, a small white bowl of Dutch-process cocoa powder, a small white bowl with steaming boiling water, a small white bowl of all-purpose flour, a small white bowl with baking soda and salt, softened unsalted butter shaped in a neat pat, granulated sugar in a small white bowl, packed light brown sugar in a small white bowl, four large whole uncracked brown eggs, a small white bowl of vanilla extract, a small white bowl of creamy sour cream, heavy cream in a small white bowl, granulated sugar in a separate small white bowl, six large whole uncracked egg yolks arranged in a simple cluster, unsalted butter in a small pat, toasted pecans chopped and presented in a small white bowl, sweetened shredded coconut toasted in a small white bowl, all ingredients arranged in perfect symmetry on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-Sweet Chocolate: Using chopped chocolate melts smoothly into the batter and ensures richness without being overly sweet.
Dutch-Process Cocoa Powder: Adds a deep, intense chocolate flavor with a silky texture.
Boiling Water: This step melts the chocolate and cocoa together, helping that chocolate flavor shine in the cake layers.
All-Purpose Flour: Standard for cakes, it provides the perfect structure without being too dense.
Baking Soda: Helps the cake rise and keeps the crumb tender.
Unsalted Butter: I always recommend unsalted to control the saltiness better; it adds richness and moisture.
Granulated and Brown Sugars: Brown sugar adds moisture and a subtle caramel note, balancing the chocolate.
Salt: Enhances all flavors and balances sweetness—don’t skip it!
Eggs: Provide structure and a tender crumb—important for the cake’s texture.
Vanilla Extract: Deepens flavor and complements chocolate beautifully.
Sour Cream: Keeps the cake moist and adds a slight tang that cuts through the sweetness.
Heavy Cream (or Evaporated Milk): Forms the base of the frosting, making it creamy and luscious.
Egg Yolks: Help thicken the frosting and add a rich custard-like texture.
Pecans and Sweetened Shredded Coconut: Toasting these intensifies their flavors and adds essential crunch and chewiness to the frosting.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I really love the classic approach here, this German Chocolate Cake Recipe offers plenty of room for your personal touch—especially with the frosting and layer assembly. I encourage you to experiment with texture and flavor balance to fit your taste.

Variation: I once swapped half the pecans for toasted walnuts for a bit more boldness—it was delicious! You might try different nuts or even add a hint of espresso powder in the cake batter for deeper chocolate notes.
Dietary Modifications: For a dairy-free version, using coconut cream instead of heavy cream in the frosting works well, and plant-based butter can replace regular butter, though the texture shifts slightly.
Make It Mini: Try dividing the batter into mini pans or cupcakes for individual servings—just reduce baking time accordingly and keep an eye on them closely.

Step-by-Step: How I Make German Chocolate Cake Recipe

Step 1: Prep Your Pans and Dry Ingredients

Start by greasing and lining two 9-inch round cake pans with parchment paper. Don’t skip flouring the parchment and pan edges—that little extra step helps release these delicate layers perfectly. Then whisk together your flour, baking soda, and salt in a bowl so they’re ready to alternate in later.

Step 2: Bloom the Chocolate and Cocoa

Mix your cocoa powder and chopped semi-sweet chocolate in a small bowl, then pour boiling water over it and cover for 5 minutes. This “blooming” step is key—it melts everything gently and intensifies the chocolate flavor. After it cools to room temperature, whisk it until smooth and luscious.

Step 3: Cream Butter and Sugars

Using your stand mixer, cream the softened butter with granulated and brown sugars until light and fluffy—this usually takes about 3 minutes on medium speed. This step traps air and creates a tender crumb, so don’t rush it! Then add the eggs one at a time, beating well after each, and add vanilla once the eggs are all in.

Step 4: Combine Batter with Flour and Sour Cream

Pour in your cooled chocolate mixture and beat just until combined. Now, with the mixer on low, alternate adding your dry flour mixture and sour cream—start and end with flour. This juggling act keeps the batter smooth and velvety without overmixing.

Step 5: Bake and Cool the Cake Layers

Divide the batter evenly between pans and bake at 350°F for around 30 minutes, or until a toothpick comes out clean or with a few moist crumbs. I like to rotate my pans halfway through baking for even color. After baking, cool in pans for 10 minutes, then remove the cakes and cool completely on racks before slicing.

Step 6: Make the Coconut Pecan Frosting

On the stove, whisk heavy cream, sugar, egg yolks, and salt until warm and slightly thickened—watch it closely to avoid scrambling eggs. When it’s ready, remove from heat and stir in butter, vanilla, toasted coconut, and pecans. This frosting thickens as it cools, so prepare it early and let it come to room temperature.

Step 7: Assemble and Enjoy

Slice each cake layer in half horizontally to create four layers total. Spread about 1½ cups of frosting on the first layer, then stack and repeat until all layers and frosting are used. I prefer to keep the sides bare to showcase the cake layers—that’s a simple, rustic touch I love. Cut a slice, serve, and watch everyone savor the complex flavors.

Top Tip

From my experience, the secret to nailing this German Chocolate Cake Recipe lies in timing and texture balance. Both the cake layers and frosting require a little patience, but the results are wow-worthy.

Temper the Chocolate: Letting the chocolate mixture cool to room temperature before adding to the batter prevents it from scrambling the eggs or butter.
Don’t Overmix: Alternate your flour and sour cream gently to keep the batter tender without toughening the crumb.
Toast Nuts and Coconut: Toasting intensifies the flavors and adds that essential crunch that defines this cake’s frosting.
Frosting Consistency: Allow the frosting to cool and thicken sufficiently before spreading; otherwise, it might slide off the layers.

How to Serve German Chocolate Cake Recipe

German Chocolate Cake - Serving Suggestion

Garnishes

I usually keep garnishes simple: a sprinkle of extra toasted coconut or chopped pecans right on top adds an inviting texture and look. Sometimes, I add a few chocolate shavings for an elegant finish. It’s fun to tailor these little touches depending on the occasion.

Side Dishes

Pairing this cake with a warm cup of coffee or a subtly brewed black tea makes each bite even more memorable. For a party, I bring out fresh berries like raspberries on the side—their tartness cuts through the sweetness nicely.

Creative Ways to Present

I once set up a German Chocolate Cake “slice bar” with whipped cream, chopped nuts, and caramel sauce as optional toppings for a festive gathering. Another time, I served mini individual cakes layered in pretty glass jars for a cute, modern twist that guests loved.

Make Ahead and Storage

Storing Leftovers

I wrap leftover cake layers tightly in plastic wrap and store them at room temperature if I plan to use them within a day. Once frosted, I refrigerate the whole cake covered with a cake dome to keep it moist for a day or two—just remember to let it come back to room temp before serving.

Freezing

If I’m freezing the cake layers, I double-wrap each layer in plastic wrap then aluminum foil to protect against freezer burn. Frozen layers thaw beautifully at room temperature. The frosting doesn’t freeze as well, so I typically freeze unfrosted layers only.

Reheating

When reheating leftover cake slices, I gently warm them in a microwave for about 10-15 seconds so they’re soft but not hot—this keeps the frosting texture intact and brings out the chocolate flavor.

Frequently Asked Questions:

Can I make this German Chocolate Cake Recipe without a stand mixer?

Yes! You can absolutely make this cake without a stand mixer. Just use a hand mixer or even a sturdy whisk. The key is to cream the butter and sugars until light and fluffy, which might take a bit more arm work.

What’s the best way to toast the pecans and coconut?

I toast pecans and shredded coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes. Alternatively, you can spread them on a baking sheet and toast at 350°F in the oven for 5-7 minutes, stirring halfway through.

Can I prepare the frosting ahead of time?

Yes, making the coconut pecan frosting ahead is a great time saver. Once cooled to room temperature, you can store it in the fridge for up to 2 days. Before frosting your cake, bring it to room temperature and stir gently to soften.

How do I slice the cake layers evenly?

To get evenly layered cake slices, I use a serrated knife and turn the cake slowly, slicing gently as I go. Some folks like using cake levelers or a piece of dental floss for clean cuts. Letting the cake fully cool first ensures it doesn’t crumble.

Final Thoughts

This German Chocolate Cake Recipe holds a special place in my kitchen because it always draws people together—a shared love for comforting flavors and a touch of nostalgia. I hope you’ll enjoy making it as much as I do, savoring every rich bite of that classic coconut-pecan frosting layered over tender chocolate cake. Don’t be intimidated—give it a try and impress yourself and your loved ones with your baking skills!