German Chocolate Cake Recipe

Active Time:

25 mins

Total Time:

2 hrs 10 mins

Servings:

German chocolate cake is Southern baking at its best. Despite the name, German chocolate cake was born in Dallas in the 1950s. This dessert remains just as popular today, thanks to its ridiculously rich coconut-pecan frosting. That's why we're bringing you an all-star recipe for this classic cake; keep it in your repertoire and pass it on in the family for many years to come.

It all starts with three layers of rich, decadent chocolate cake. Strong-brewed hot coffee added right to the batter helps to keep the cake moist, while also heightening its chocolatey flavor. The addition of buttermilk makes this cake truly Southern. Whipping the egg whites and folding them into the batter gives this cake additional structure to hold up to the heavy frosting.

Learn how to make a classic German chocolate cake, and relive your memories of this special Southern sweet.

Southern Living German Chocolate Cake on a cake plate with a slice cut out to serve — Caitlin Bensel; Food Stylist: Torie Cox

History of German Chocolate Cake

In spite of its name, German chocolate cake is named after Samuel German, who developed a baking chocolate for the Baker's Chocolate Company in 1852. In 1957, this Baker's German's Sweet Chocolate was used in a recipe for a layered chocolate cake with coconut and pecan frosting submitted to a Dallas, Texas newspaper by a Mrs. George Clay. As the recipe became popular, it began to be referred to as "German's Chocolate Cake". Later, the name evolved to "German Chocolate Cake," leading most to assume, mistakenly, that the cake is German in origin.

Ingredients for German Chocolate Cake

To make this over-the-top layer cake, you'll need:

German's sweet chocolate baking bars: A traditional component in German chocolate cake. This sweet chocolate is melted into the cake layers to provide a delicate chocolate flavor.
Strong brewed hot coffee: Coffee intensifies the chocolate flavor of the cake.
All-purpose flour: The base of the cake batter.
Baking soda: Helps give the cake its lift.
Kosher salt: Brings out the flavor of the chocolate.
Unsalted butter: Creamed with sugar for a tender, even crumb.
Granulated sugar: Sweetens the batter.
Light brown sugar: Adds complexity to the cake.
Large eggs: Egg yolks add richness to the batter, while egg whites are whipped and folded in for a light but sturdy texture.
Vanilla extract: Enhances the flavor of the cake.
Whole buttermilk: Adds a mild tanginess and moisture to the cake.
Coconut-Pecan Frosting: A deliciously rich, traditional frosting for German chocolate cake.

How To Make German Chocolate Cake

While this cake might seem complicated to make, each step along the way is quick and simple. To get ahead, you can even prepare either the cake layers or frosting in advance, then assemble when ready. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare oven and cake pans: Preheat oven to 350°F. Line 3 9-inch cake pans with parchment.
Step 2. Melt chocolate: Microwave chopped chocolate and coffee until melted and smooth.
Step 3. Combine dry ingredients: Whisk together flour, baking soda, and salt.
Step 4. Cream butter and sugars: Beat butter and sugars until fluffy. Add yolks, 1 at a time, beating after each addition.
Step 5. Add chocolate: Beat in melted chocolate and vanilla.
Step 6. Combine wet and dry mixtures: Add flour mixture alternately with buttermilk, beginning and ending with flour.
Step 7. Whip egg whites: Beat egg whites to stiff peaks in a separate bowl; fold into batter.
Step 8. Add cake batter to pans: Divide batter between pans.
Step 9. Bake cake layers: Bake until a wooden pick inserted in center comes out clean, 24 to 28 minutes.
Step 10. Cool cakes: Run a knife around edges of cakes to loosen. Cool in pans 15 minutes, then turn onto wire racks to cool completely.
Step 11. Frost cake layers: Press frosting between layers and on top and sides of cake. Let stand until set.

Southern Living German Chocolate Cake sliced on plates to serve — Caitlin Bensel; Food Stylist: Torie Cox

Tips for the Best German Chocolate Cake

The Southern Living Test Kitchen as made many German chocolate cakes in our decades of developing recipes, so they've shared some great tips for your best baking yet:

Use high-quality ingredients: High-quality chocolate, butter, and buttermilk can take this cake to the next level.
Don't overmix: Overmixing can cause gluten development, and dense, rubbery cake layers.
Divide evenly: Measure or weigh the batter when portioning into pans for perfectly even layers and consistent baking.
Bake carefully: Avoid overbaking this cake at all costs. Bake only until a tester comes out clean (with a few cakey bits) for the best results.
Cool before frosting: Cool the cake layers completely before frosting for sturdy cakes that won't slide when working with the thick frosting.
Consider doubling the frosting: If you're looking to generously fill and coat the layer cake, consider doubling the frosting. Any leftovers can be frozen or used to top cupcakes, ice cream, and more.
Get creative: Consider filling the cake with the coconut frosting, and coating the exterior with chocolate ganache for a boost in chocolate flavor. The cake can also be decorated with pecan halves, chocolate shavings, or a drizzle of melted dark chocolate for a sophisticated touch.

How To Store German Chocolate Cake

Store this cake, covered, at room temperature for up to two days. For longer storage, refrigerate for up to five days, or freeze (in slices for quick thawing) for up to two months. Bring to room temperature before serving.

To get ahead, you can prepare the cake layers in advance, cool, wrap, and freeze for up to two months. The frosting can also be prepared ahead—refrigerate the prepared frosting in an airtight container for up to five days, or freeze for up to three months. Bring to room temperature before using or warm lightly for a spreadable consistency. Frost the cake fresh or the day before serving.

More Classic Chocolate Cake Recipes You'll Love

Is there any occasion where a chocolate cake wouldn't be welcome? We think not. These recipes are classics that deserve a place in your recipe binder:

Editorial contributions by Katie Rosenhouse.

Ingredients

2 (4-oz.) German's sweet chocolate baking bars, chopped
1/2 cup strong brewed hot coffee
2 1/4 cups all-purpose flour, divided, plus more for pan
1 tsp. baking soda
1/2 tsp. kosher salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs, separated
2 tsp. vanilla extract
1 cup whole buttermilk
Coconut-Pecan Frosting

Directions

Prepare oven and cake pans:

Preheat oven to 350°F. Line 3 9-inch round cake pans with parchment paper.
Melt chocolate:

Stir together chopped chocolate and hot coffee in a medium microwavable bowl. Microwave on HIGH until melted and smooth, 30 seconds to 1 minute, stirring mixture after 30 seconds. Set aside.
Combine dry ingredients:

Whisk together flour, baking soda, and salt in a medium bowl.
Cream butter and sugars:

Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes. Add yolks, 1 at a time, beating just until blended after each addition.
Add chocolate:

Add melted chocolate mixture and vanilla, and beat on low speed until blended.
Combine wet and dry mixtures:

To the butter mixture, add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition.
Whip egg whites:

Place egg whites in a separate clean bowl, and beat with an electric mixer on high speed until stiff peaks form, about 3 minutes. Gently fold into batter.
Add cake batter to pans:

Divide batter among the 3 prepared pans.
Bake cake layers:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 24 to 28 minutes.
Cool cakes:

Remove pans from oven; gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans; transfer to wire racks. Discard parchment paper. Cool completely, about 1 hour.
Frost cake layers:

Press slightly warm Coconut-Pecan Frosting between layers and on top and sides of cake. Let stand until frosting is completely cool and set, about 15 minutes.

Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

What's a good substitute for whole buttermilk?

To substitute the buttermilk, thin sour cream or Greek yogurt with a little milk or cream until pourable. Use in an equal quantity in the place of buttermilk.
What's the difference between German chocolate cake and regular chocolate cake?

German chocolate cake uses Baker's German's Sweet Chocolate, which gives the cake a more delicate, mild flavor than traditional chocolate cake recipes, which typically call for cocoa powder or melted dark chocolate.
Can I adjust the consistency of the coconut-pecan frosting?

Make sure to cook the frosting to a pudding-like consistency to avoid a runny final texture. Note that it will firm up as it cools. If you find it to be too thick when trying to frost the cake, thin with a small splash of milk at a time until spreadable.