Chocolate cake with coconut-pecan caramel frosting
German Chocolate Cake
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Servings
14
1 three-layer cake
Difficulty
Medium
Cost
Moderate
$$
German Chocolate Cake
Chocolate cake with coconut-pecan caramel frosting
★4.6(18)
A classic American chocolate layer cake (named for Sam German, not the country) topped with a rich, gooey coconut and toasted pecan caramel frosting.
25m
Prep Time
35m
Cook Time
60m
Total Time
14
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
German chocolate cake is an American original despite its name—invented in Texas in 1957 using Baker's German's chocolate. The coconut-pecan frosting is what makes it truly iconic.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. German Chocolate Cake is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 2 cups flour, 1 cup sugar, and 4 oz sweet baking chocolate
- 3 eggs, separated, and 1 cup buttermilk
- 1 can (12 oz) evaporated milk
- 1.5 cups sweetened shredded coconut
- 1.5 cups chopped pecans, toasted
- 3/4 cup butter (divided for cake and frosting)
Instructions
- 1
Melt chocolate with 1/2 cup hot water. Beat 1/2 cup butter and sugar, add egg yolks, chocolate, buttermilk, flour, 1 tsp baking soda, and vanilla.
- 2
Fold in stiffly beaten egg whites. Divide among three greased 9-inch round pans. Bake at 350°F for 25-30 minutes. Cool completely.
- 3
For frosting: cook evaporated milk, 1 cup sugar, 1/4 cup butter, and 3 egg yolks over medium heat, stirring constantly, until thickened (about 12 minutes).
- 4
Remove from heat and stir in coconut, pecans, and 1 tsp vanilla. Cool until spreadable.
- 5
Spread coconut-pecan frosting between the layers and on top. Leave the sides bare or frost with chocolate buttercream.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
German's sweet chocolateSemi-sweet chocolate with 1 tbsp extra sugar
Very close in flavor and sweetness
PecansWalnuts or macadamia nuts
Both toast well and have a similar richness
Tips & Storage
Pro Tips
Use Baker's German's Sweet Chocolate for the most authentic flavor—it's sweeter than regular baking chocolate.
The frosting thickens as it cools; if it gets too thick, warm it gently to spreading consistency.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Refrigerate up to 5 days. The coconut-pecan frosting contains eggs and must be kept cold.
Reheating
Bring to room temperature 30 minutes before serving for the best flavor.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not be alarmed if the batter looks different from what you expect at certain stages. Trust the process. Baking is full of ugly-duckling moments that resolve beautifully in the oven.
Nutrition Facts
Per serving (70mg) · 14 servings
Calories460
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates26g
Fat54g
Fiber280mg
Sugar2g
Sodium40g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is this cake actually German?
- No—it's named after Sam German, who created Baker's German's Sweet Chocolate in 1852.
- Can I frost the sides?
- Traditionally the sides are left bare, but chocolate buttercream on the sides is a popular option.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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