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 downright magical about biting into a moist, rich cake layered with a luscious, nutty frosting. This German Chocolate Cake Recipe brings together tender chocolate cake and a creamy coconut pecan topping that’s pure comfort on a plate. Trust me, it’s worth every minute you spend making it!

A close-up of a four-layer chocolate cake with a light brown coconut and nut frosting between each thick, dark, moist cake layer and spread on top. The frosting looks creamy with small pieces of shredded coconut and nuts visible within it. One slice is missing, showing the dense texture and rich filling inside. The cake sits on a wooden plate, with some crumbs and frosting bits around it on a white marbled surface. The background is dark and blurred, making the cake stand out. 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

I've been making this German Chocolate Cake Recipe for years, and every time it impresses. It's not just a cake; it's an experience—the perfect balance between rich chocolate and that uniquely textured coconut pecan frosting. Let me share why this one stands out so much.

Classic Flavors: This recipe nails the original combination of chocolate, coconut, and pecans that makes German chocolate cake so iconic.
Moist and Tender: The cake layers stay unbelievably moist thanks to the sour cream and melted chocolate blend.
Decadent Frosting: The coconut pecan frosting is rich and creamy without being too heavy, with the perfect touch of toasted nuts for texture.
Impress Without Stress: Though it looks fancy, the steps are straightforward, so even if this is your first time, you’re set to succeed.

This image shows a three-layer chocolate cake with a light brown, creamy topping that has bits of coconut and nuts all over the top and between the layers. Each dark brown cake layer looks soft and thick, with the coconut and nut mixture spread evenly between them, oozing slightly at the edges. The cake is on a wooden board with a woman's hand holding a slice lifted slightly from the cake. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role in crafting this German Chocolate Cake Recipe. The balance of chocolate and cocoa strengthens the flavor, while the sour cream keeps the crumb tender. Plus, the frosting ingredients combine to create that signature, gooey coconut pecan texture you crave.

Flat lay of finely chopped semi-sweet chocolate pieces, a small white bowl of Dutch-process cocoa powder, a small white bowl with clear boiling water, a small white bowl of all-purpose flour, a small white bowl of granulated sugar, a small white bowl of packed light brown sugar, a small white bowl of unsalted butter cubes softened, four whole uncracked large brown eggs with clean shells, a small white bowl of sour cream, a small white bowl of heavy cream, a small white bowl of light golden toasted shredded coconut, a small white bowl of finely chopped toasted pecans, 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 finely chopped chocolate alongside cocoa powder deepens the chocolate flavor without bitterness.
Dutch-process cocoa powder: Gives a smoother, less acidic chocolate note compared to natural cocoa.
Boiling water: Blooming the cocoa and chocolate in hot water intensifies their richness and helps them melt properly.
All-purpose flour: Provides structure, balancing tenderness and strength in the cake layers.
Baking soda: Reacts with the acidic sour cream to ensure the cake rises nicely and stays soft.
Unsalted butter: Brings creaminess and richness; make sure it’s softened for easier creaming.
Granulated sugar and light brown sugar: The brown sugar adds a subtle molasses flavor that complements the coconut pecan frosting.
Salt: Enhances the flavors and balances the sweetness.
Large eggs: Bind the ingredients while adding moisture and richness.
Vanilla extract: Adds warmth and complexity to both cake and frosting.
Sour cream: Key to a tender crumb and moist texture.
Heavy cream (or evaporated milk): Forms the base of the frosting, making it luxuriously creamy.
Egg yolks: Thicken the frosting and impart richness.
Pecans: Toasted for crunch and nutty flavor in the frosting.
Sweetened shredded coconut: Toasted to bring out its natural oils and deepen flavor—absolutely vital for that signature frosting taste!

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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

I love playing around with this German Chocolate Cake Recipe depending on the occasion and what I have on hand. It’s forgiving enough to let you tweak things and still get stunning results.

Variation: Sometimes, I swap out half the pecans for toasted walnuts for a slightly different crunch and flavor profile that my family enjoys.
Dietary tweak: If you want a lighter frosting, try using evaporated milk instead of heavy cream—it’s a bit less rich but still delicious.
Seasonal change: Add a pinch of cinnamon or a dash of espresso powder into the batter for a subtle twist that makes this cake feel festive in cooler months.

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

Step 1: Prep Your Pans like a Pro

Start by preheating your oven to 350°F and placing the rack in the middle. I love greasing my cake pans and then lining them with parchment paper—it really helps the cakes come out perfectly shaped and without sticking. Don’t forget to grease and flour the paper and sides too! This extra step saves you from any frustrating moments when your cakes stick to the pan later.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together your flour, baking soda, and salt. Keeping these ready to go makes the next steps seamless and ensures your baking soda is evenly distributed.

Step 3: Melt the Chocolate and Cocoa

Combine chopped semi-sweet chocolate and Dutch-process cocoa powder in a bowl, then pour boiling water over it. Cover and let it sit for 5 minutes—this bloom step really enhances the chocolate flavor. After resting, whisk it until smooth and cool it to room temperature so it won’t scramble your eggs later on.

Step 4: Cream the Butter and Sugars

Using your stand mixer with a paddle attachment, cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This usually takes about 3 minutes. This step builds a tender crumb and sweet, airy texture in your cake.

Step 5: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Once the eggs are incorporated, add vanilla and beat on medium-high until everything looks light and fluffy again. Remember to scrape down the bowl's sides to get all that goodness mixed evenly.

Step 6: Combine Chocolate Mixture and Batter

Slowly add the cooled chocolate mixture to the batter and mix for about 30 to 45 seconds. This ensures your batter is smooth, with a rich chocolate scent filling your kitchen.

Step 7: Alternate Flour and Sour Cream

With your mixer on low, add the flour mixture and sour cream alternately, starting and ending with the flour. This technique keeps the batter tender and balanced, so your cake layers won’t turn out dry or dense.

Step 8: Bake and Cool

Divide your batter evenly between the two pans and bake for about 30 minutes. Check with a toothpick—it should come out clean or with a few moist crumbs, never wet batter. Cool the cakes for 10 minutes in the pans before carefully removing them to wire racks to cool completely. Cooling fully is key to slicing them into perfect layers.

Step 9: Toast and Whisk Your Frosting

While the cakes bake, make your coconut pecan frosting. Toast the shredded coconut and pecans—you'll notice the scent instantly uplifts your kitchen. Then whisk heavy cream, sugar, egg yolks, and salt over medium heat until it thickens slightly. Off the heat, stir in butter, vanilla, toasted coconut, and pecans, and let the frosting cool to room temp to thicken further.

Step 10: Assemble the Cake Layer by Layer

Once cooled, slice each cake horizontally to get four thin layers. I use a serrated knife for clean, even cuts. Start spreading about 1½ cups of frosting on your first layer, smoothing it all the way to the edges for that classic look. Continue layering cake and frosting, finishing with the frosting, but I usually leave the sides bare—it shows off those lovely layers!

Top Tip

I’ve made this German Chocolate Cake Recipe enough to know that attention to detail really makes a difference. Here are some tips from my kitchen to yours that have saved me time and stress—and made the results even better.

Don’t skip toasting: Toasting the pecans and coconut brings out incredible flavor and texture that can’t be skipped or substituted.
Cool your chocolate mixture: Adding warm chocolate to your batter can cause it to curdle. Give it time to cool—it’s worth the wait!
Cream your butter and sugars well: Take at least 3 minutes—it traps air for a fluffy crumb, which is a huge textural difference.
Slice carefully: Use a serrated knife and a gentle sawing motion for neat, even cake layers that stack like a pro’s.

How to Serve German Chocolate Cake Recipe

German Chocolate Cake - Serving Suggestion

Garnishes

I usually keep things simple with this cake—extra toasted coconut flakes and a sprinkle of chopped pecans on top add a delightful final touch. If you want to get fancy, adding some dark chocolate curls creates an eye-catching contrast and an extra bit of chocolatey goodness.

Side Dishes

Pair slices with a cup of fresh coffee or black tea to balance the sweetness beautifully. Sometimes, I serve it alongside fresh berries or a scoop of vanilla ice cream, which brings a refreshing coolness to each bite.

Creative Ways to Present

For celebrations, I like stacking mini German chocolate cupcakes alongside the big cake as a dazzling dessert table centerpiece. Another favorite: setting single slices on pretty plates with a drizzle of caramel sauce and a sprig of mint for extra elegance.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover German Chocolate Cake at room temperature, wrapped tightly in plastic wrap for up to 24 hours—that way, the coconut pecan frosting stays soft and luscious. If you know you won’t eat it within a day, refrigerate the frosted cake wrapped well to avoid drying out. Just bring it to room temp before serving to revive the flavors.

Freezing

Freezing is a great option! Bake your cake layers ahead of time, wrap each one in plastic wrap and foil tightly, and freeze for up to a month. When ready, thaw layers at room temperature before frosting. I’ve also frozen the frosted cake successfully—just make sure it's tightly covered to prevent freezer burn.

Reheating

If you’re craving that fresh-out-of-the-oven vibe, briefly warm slices in the microwave for 10–15 seconds. This softens the frosting just a bit and revives the chocolate flavors without melting the coconut texture.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-process?

You can substitute natural cocoa powder, but it may alter the flavor slightly, making it a bit more acidic and less smooth. If you do, consider reducing or omitting baking soda, as it reacts differently with natural versus Dutch-process cocoa.

How long does German chocolate cake stay fresh?

At room temperature, the cake is best eaten within 24 hours to enjoy the freshest texture. Refrigerated, it can last up to 2 days if properly covered, but always bring it back to room temperature before serving for the best flavor.

Can I make this cake without a stand mixer?

Absolutely! You can cream the butter and sugars by hand using a sturdy whisk or wooden spoon, though it may take a bit longer. Mixing the batter carefully to avoid overworking it ensures a tender cake.

What’s the secret to slicing cake layers evenly?

The trick is to let the cake cool completely and use a long serrated knife with a gentle sawing motion. You can also wrap a length of dental floss or use a cake leveler for extra precision.

Final Thoughts

This German Chocolate Cake Recipe holds a special place in my heart because it combines nostalgic flavors with a texture and richness that never fail to impress. It's a recipe I always recommend to friends who want to bake something memorable but not intimidating. Give it a try—you’ll enjoy every bite just like I do!