German Chocolate Cake

My German Chocolate Cake recipe starts with a rich chocolate cake base, which is smothered in a homemade frosting spiked with pecans and shredded coconut. Prepare to meet your new favorite layer cake.

I love German chocolate cake, but every time I taste it, I always wish it had a little more oomph in the chocolate department. So I stepped into my Test Kitchen and turned up the volume with cocoa powder and chopped unsweetened chocolate in the cake batter, plus a thick layer of chocolate frosting in the middle. Don’t worry: The coconut-pecan frosting still plays a starring role on top of the layer cake!

In case you were curious, German Chocolate Cake isn’t actually from Germany. In the early 1850s, Baker’s Chocolate employee Samuel German developed the specific chocolate bar that’s used to make this cake while he was at work right here in the U.S. Since it’s a bar with only 46% cacao, the original German chocolate cake that uses it is only very mildly chocolate flavored.

As opposed to the very light chocolate taste of a classic German chocolate cake, devil’s food cake is made with unsweetened chocolate and has a much stronger chocolate flavor due to its higher cacao content. That’s what I feature here, in my signature German Chocolate Cake recipe.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Egg yolks and eggs: You’ll need only the yolks for the frosting. Save the extra egg whites for scrambles, meringues, or egg wash. The whole eggs for the cake batter should be room temperature before incorporating into the recipe. The eggs will disperse more evenly into the batter if they’re near room temp, allowing for even cooking and a lighter texture. To bring eggs to room temperature quickly, soak them in a bowl of warm water for 10 to 15 minutes.
• Evaporated milk: This is a key ingredient to add luscious texture to both the coconut and chocolate frostings. Look for it in cans in the baking aisle near canned pumpkin.
• Pecans: Toasting the pecans is optional, but highly recommended to bring out even more nutty flavor.
• Unsweetened cocoa powder: We tested this German Chocolate Cake recipe with both Dutch-processed cocoa and natural cocoa and both work well. Choose your favorite, keeping in mind that Dutch-processed will result in a darker-hued cake and frosting.
• Unsweetened chocolate: I prefer chopping this by hand to stud the cake batter with uniquely-sized, easy-melting pieces. To save time, you could certainly use unsweetened chocolate chunks or chips.
• Boiling water: For the cake batter. To accurately measure boiling water, boil more than you need, then measure out the 1 cup called for in this German Chocolate Cake recipe.

Step-by-step instructions

To make the coconut frosting:

1. In a medium saucepan over medium-high heat, combine egg yolks, evaporated milk, brown sugar, granulated sugar, and butter. Bring to boil and cook, whisking constantly, until mixture is slightly thickened, about 6 minutes.

2. Remove from heat and transfer to a medium bowl. Add vanilla and stir constantly until the mixture has cooled slightly. Cover with plastic wrap and refrigerate until chilled, at least 2 hours. Stir in pecans and coconut just before using.

To make the chocolate frosting:

1. In a medium bowl, melt butter, then stir in cocoa powder. Alternatively add powdered sugar and milk, beating to a spreadable consistency.

2. If you need to thin the frosting, add a small amount of milk. If it needs thickening, add some powdered sugar. Once desired consistency is formed, stir in vanilla. 

To make the Devil’s Food Cake:

1. Make the buttermilk. In a small bowl, combine milk and lemon juice and leave out at room temperature for at least thirty minutes, or until the acid makes the milk start to curdle. (This can be made ahead of time and refrigerated for up to three days.)  

2. Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 350 degrees. Line three 8-inch round cake pans with parchment paper, coat with nonstick spray, and dust with cocoa powder.

3. In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt until combined. In a separate bowl, combine the sugar, oil, chocolate, eggs, buttermilk (as prepared above), and vanilla extract and mix well.

4. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin).

5. Pour batter into prepared pans. 

6. Bake until a toothpick inserted into the center comes out clean with a few crumbs attached, about 20 to 30 minutes, rotating and switching pans halfway through baking time.

7. Cool cakes in pan 10 minutes. Run a small knife around the edge of the cakes and flip out on to wire racks. Peel off parchment paper, flip cakes right-side up, and cool completely, at least 2 hours.

To assemble the cake:

1. Line the edges of a cake platter with strips of parchment paper to keep platter clean during cake assembly.  Place one cake layer on platter and smooth a thin layer of chocolate frosting over the entire cake. Then spoon ⅓ of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2-inch between filling and edge of cake. 

2. Stack the second cake round on top and repeat with ⅓ of the coconut frosting. Lay the third layer of cake on top.

3. Smooth chocolate frosting over the entire cake.

4. Spread remaining ⅓ coconut frosting on top of cake.

5. Then pipe a decorative border around the top of the cake.

6. Remove parchment strips from platter before serving.

Recipe tips and variations

• Yield: Since this German Chocolate Cake recipe is three layers deep (and is fully loaded with decadent flavors), I usually get 16 slices out of each batch.
• Storage: Store leftovers wrapped in plastic in the refrigerator for up to 3 days.
• Freezer: Assemble, bake, and cool the cake itself, then wrap in plastic wrap and transfer to freezer-safe zip-top bags. Stored this way, the unfrosted cake will last well for a month. Thaw overnight in the refrigerator before frosting.
• Oktoberfest: Even though German Chocolate Cake isn’t German, you could still serve it at Oktoberfest. See my full Oktoberfest Menu for more ideas including Pork Schnitzel, Chicken Schnitzel, Rouladen, Spaetzle, German Potato Salad, and Soft Pretzels (with homemade Mustard). Serve with plenty of German beer and some Lemon Spezis (Coca-Cola with Lemonade) for the kids.

Recipe FAQs

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German Chocolate Cake

My German Chocolate Cake recipe starts with a rich chocolate cake base, which is smothered in a homemade frosting spiked with pecans and shredded coconut. Prepare to meet your new favorite layer cake.

Author: Meggan Hill

5 from 8 votes

ReviewPrint

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Servings 16 servings (1 slice each)

Course Dessert

Cuisine American

Calories 591

Ingredients 

US CustomaryMetric

For the coconut frosting:

• ▢ 3 large egg yolks at room temperature (see note 1)
• ▢ 3/4 cup evaporated milk (see note 2)
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup light brown sugar
• ▢ 4 tablespoons butter cut into 4 pieces (½ stick)
• ▢ 1 tablespoon vanilla extract
• ▢ 1 1/2 cups sweetened shredded coconut (6 ounces)
• ▢ 1 cup pecans toasted and finely chopped (see note 3)

For the chocolate frosting:

• ▢ 4 tablespoons butter melted
• ▢ 2/3 cup unsweetened cocoa powder
• ▢ 3 cups powdered sugar
• ▢ 1/3 cup evaporated milk
• ▢ 1 teaspoon vanilla extract

For the Devil’s Food Cake:

• ▢ 1 cup whole milk at room temperature
• ▢ 2 tablespoons lemon juice
• ▢ 3/4 cup unsweetened cocoa powder (1 ½ ounces) plus extra for dusting (see note 4)
• ▢ 1 3/4 cups all-purpose flour
• ▢ 1 1/2 teaspoons baking soda
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1 teaspoon Salt
• ▢ 2 cups granulated sugar packed (10 ½ ounces)
• ▢ ½ cup oil canola or vegetable
• ▢ 4 ounces unsweetened chocolate chopped (see note 5)
• ▢ 2 large eggs at room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup boiling water (see note 6)

Instructions 

To make the coconut frosting:

• In a medium saucepan over medium-high heat, combine egg yolks, evaporated milk, brown sugar, granulated sugar, and butter. Bring to boil and cook, whisking constantly, until mixture is slightly thickened, about 6 minutes.
• Remove from heat and transfer to a medium bowl. Add vanilla and stir constantly until mixture has cooled slightly. Cover with plastic wrap and refrigerate until chilled, at least 2 hours. Stir in pecans and coconut just before using.

To make the chocolate frosting:

• In a medium bowl, stir together butter and cocoa powder. Alternate adding powdered sugar and milk, ⅓ at a time, beating to a spreadable consistency.
• If you need to thin the frosting, add a small amount of milk. If it needs thickening, add some powdered sugar. Once desired consistency is reached, stir in vanilla. 

To make the Devil’s Food Cake:

• To make the buttermilk, combine milk and lemon juice in a small bowl. Leave out at room temperature until the acid makes the milk start to curdle, at least 10 minutes. (This can be made ahead of time and refrigerated for up to three days.)  
• Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 350 degrees. Line three 8-inch round cake pans with parchment paper, coat with nonstick spray, and dust with cocoa powder.
• In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt until combined.
• In a separate bowl, combine the sugar, oil, chocolate, eggs, buttermilk (as prepared above), and vanilla extract and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans. 
• Bake until a toothpick inserted into the center comes out clean with a few crumbs attached, about 20 to 30 minutes, rotating and switching pans halfway through baking time.
• Cool cakes in pan 10 minutes. Run a small knife around the edge of the cakes and flip out on to wire racks. Peel off parchment paper, flip cakes right-side up, and cool completely, at least 2 hours.

To assemble the cake:

• Line the edges of a cake platter with strips of parchment paper to keep platter clean during cake assembly. 
• Place one cake layer on platter and smooth a thin layer of chocolate frosting over the entire cake. Then spoon ⅓ of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2″ between filling and edge of cake. 
• Stack the second cake round on top and repeat with ⅓ of the coconut frosting. Lay the third layer of cake on top.
• Smooth chocolate frosting over the entire cake. Spread remaining ⅓ coconut frosting on top of cake, then pipe a decorative border around the top of the cake. Remove parchment strips from platter before serving.

Recipe Video

Notes

1. Egg yolks and eggs: You’ll need only the yolks for the frosting. To bring eggs to room temperature quickly, soak them in a bowl of warm water for 10 to 15 minutes.
2. Evaporated milk: This is a key ingredient to add luscious texture to both the coconut and chocolate frostings. Look for it in cans in the baking aisle near canned pumpkin.
3. Pecans: Toasting the pecans is optional, but highly recommended to bring out even more nutty flavor.
4. Unsweetened cocoa powder: We tested this German Chocolate Cake recipe with both Dutch-processed cocoa and natural cocoa and both work well. Choose your favorite, keeping in mind that Dutch-processed will result in a darker-hued cake and frosting.
5. Unsweetened chocolate: I prefer chopping this by hand to stud the cake batter with uniquely-sized, easy-melting pieces. To save time, you could certainly use unsweetened chocolate chunks or chips.
6. Boiling water: For the cake batter. To accurately measure boiling water, boil more than you need, then measure out the 1 cup called for in this German Chocolate Cake recipe.
7. Yield: Since this German Chocolate Cake recipe is three layers deep (and is fully loaded with decadent flavors), I usually get 16 slices out of each batch.
8. Storage: Store leftovers wrapped in plastic in the refrigerator for up to 3 days.
9. Freezer: Assemble, bake, and cool the cake itself, then wrap in plastic wrap and transfer to freezer-safe zip top bags. Stored this way, the unfrosted cake will last well for a month. Thaw overnight in the refrigerator before frosting.

Nutrition

Serving: 1sliceCalories: 591kcalCarbohydrates: 85gProtein: 8gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 80mgSodium: 397mgPotassium: 347mgFiber: 5gSugar: 67gVitamin A: 324IUVitamin C: 1mgCalcium: 127mgIron: 4mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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