A rich, moist chocolate cake layered with a signature coconut-pecan frosting, the Traditional German Chocolate Cake is a classic dessert known for its sweet, nutty flavor and melt-in-your-mouth texture. I love baking this cake when I want to serve something nostalgic, comforting, and truly homemade.
Why You’ll Love This Recipe
I enjoy how this cake combines deep chocolate flavor with the gooey, buttery frosting packed with coconut and pecans. The cake itself is soft and moist, thanks to whipped egg whites and buttermilk, while the frosting adds a delightful contrast in both taste and texture. It’s a beautiful layered cake that feels special without being overly complicated.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup water
1 (4 oz) package German sweet chocolate, chopped
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
For the frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract
Directions
I preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a small saucepan, I combine the water and chopped German sweet chocolate. I cook it over low heat, stirring until melted, then set it aside to cool.
I cream the butter and sugar until light and fluffy, then add the egg yolks one at a time, beating well after each addition. I stir in the cooled chocolate and vanilla.
In a separate bowl, I whisk together the flour, baking soda, and salt. I add this mixture to the chocolate batter alternately with buttermilk, beginning and ending with the dry ingredients.
I beat the egg whites until stiff peaks form, then gently fold them into the batter.
I divide the batter evenly between the prepared pans and bake for 25–30 minutes, until a toothpick comes out clean. After cooling in the pans for 10 minutes, I turn them out onto wire racks to cool completely.
To make the frosting, I combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. I stir constantly until the mixture thickens, which takes about 12 minutes.
I remove it from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. I let the frosting cool until spreadable.
I spread the frosting between the cake layers and over the top and sides. Then I let it set before slicing.
Servings and timing
This recipe makes 12 servings.
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Variations
I sometimes swap out half the pecans for walnuts if I want a different nutty flavor.
For a shortcut, I bake the batter in a 9×13-inch pan and use the frosting just on top.
To give the frosting a slight caramel twist, I brown the butter before adding it to the mixture.
I’ve even made a cupcake version using this recipe—perfect for parties.
Storage/Reheating
I store the fully assembled cake at room temperature for up to 2 days, covered tightly. If I need to keep it longer, I refrigerate it for up to 5 days. I always bring it to room temperature before serving so the frosting softens up again. For freezing, I wrap individual slices or layers in plastic wrap and foil, then freeze for up to 3 months. I thaw in the fridge overnight.
FAQs
What is German sweet chocolate?
It’s a type of dark baking chocolate developed by Samuel German. I use it in this recipe to get the authentic, sweet cocoa flavor that sets this cake apart.
Can I use regular chocolate instead?
I prefer using German sweet chocolate for authenticity, but if I don’t have it, I substitute with semi-sweet chocolate and add a bit more sugar to balance the flavor.
Why do I need to whip the egg whites separately?
Whipping the egg whites and folding them into the batter adds air and makes the cake lighter and fluffier. It’s one of my favorite techniques for getting the perfect texture.
Can I make the frosting ahead of time?
Yes, I often make the frosting a day ahead and store it in the refrigerator. I let it sit at room temperature for about 30 minutes and stir it well before using.
Should I frost the sides of the cake?
That’s totally up to personal style. I usually frost just the layers and the top for the traditional look, but when I want it more polished, I go for full coverage.
Conclusion
This Traditional German Chocolate Cake has everything I love in a dessert—rich chocolate flavor, a soft, tender crumb, and that incredible coconut-pecan frosting. It’s the kind of cake that turns any day into a celebration, and once I make it from scratch, I never want to go back to boxed versions. Whether for a family gathering or just a weekend treat, this cake always hits the spot.
A rich and decadent chocolate cake layered with a creamy coconut-pecan filling, this traditional German Chocolate Cake is perfect for celebrations or indulgent treats.
Ingredients
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
4 large eggs
1 cup buttermilk
1 cup unsalted butter (softened)
2 teaspoons vanilla extract
1 cup boiling water
4 ounces semi-sweet baking chocolate (melted and cooled)
1 can (12 ounces) evaporated milk
1½ cups granulated sugar
4 large egg yolks
¾ cup unsalted butter
1½ teaspoons vanilla extract
2 cups sweetened shredded coconut
1½ cups chopped pecans
Instructions
Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
Mix in vanilla extract and melted chocolate.
Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mix.
Stir in boiling water slowly until the batter is smooth.
Divide the batter evenly among prepared pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Cool the cake layers completely.
For the filling, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly until thickened (10–12 minutes).
Remove from heat and stir in vanilla, coconut, and pecans. Let cool.
Assemble the cake by spreading filling between layers and on top, leaving sides bare.
Notes
Add chocolate ganache between layers for extra richness.
Omit pecans and double coconut for a nut-free version.
Convert to a sheet cake using a 9×13-inch pan.
Use dark chocolate for a more intense flavor.
Turn into cupcakes with a dollop of filling on top.
