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 irresistible about the rich, gooey layers and that luscious coconut-pecan frosting—this German Chocolate Cake Recipe is a celebration in every bite. I love how it balances chocolatey depth with a sweet, textured topping that feels like a warm hug from the South.

The image shows a close-up of a four-layer chocolate cake on a round wooden board. Each layer is thick with dark brown, moist chocolate cake. Between each cake layer, there is a light tan coconut-pecan frosting with a sticky, textured look showing shredded coconut and small bits of nuts. The same frosting covers the top of the cake, glistening with a slightly uneven but rich surface. A slice is taken from the cake, revealing the layers clearly. The background is dark, with the cake placed on a white marbled surface scattered with crumbs and coconut bits. 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

This German Chocolate Cake Recipe is truly a classic that never goes out of style. I’m always excited to make it because it’s got that perfect mix of rich chocolate and gooey coconut-pecan frosting that makes every slice feel special.

Perfect Texture: The cake is moist and tender thanks to sour cream, making every bite soft but sturdy enough to hold that decadent frosting.
Homemade Frosting: This coconut pecan frosting is cooked to creamy perfection with toasted nuts and coconut, delivering rich flavor and fun, chewy texture.
Classic Yet Impressive: It’s a recipe that looks like you put in hours of work but is totally doable—and your friends will be amazed!
Make-Ahead Friendly: You can bake it in advance and freeze layers, so it’s perfect for parties or special occasions.

The image shows a round chocolate cake with three thick, dark brown layers separated by a light brown, chunky frosting that has a textured, nutty or coconut look. The same frosting covers the top of the cake with a slightly shiny finish. A slice of the cake is being lifted, showing the moist and dense chocolate layers clearly. The cake rests on a white marbled surface with a brown cloth nearby, and a woman's hand is seen holding the slice in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role—from the richness of the butter to the tang of sour cream that keeps this cake super moist. The toasted coconut and pecans in the frosting truly make this a standout German Chocolate Cake Recipe.

Flat lay of finely chopped semi-sweet chocolate chunks, a small white bowl of Dutch-process cocoa powder, a small white bowl with steaming boiling water, a small white bowl of all-purpose flour, a small white bowl with baking soda and salt, softened unsalted butter shaped in a neat pat, granulated sugar in a small white bowl, packed light brown sugar in a small white bowl, four large whole uncracked brown eggs, a small white bowl of vanilla extract, a small white bowl of creamy sour cream, heavy cream in a small white bowl, granulated sugar in a separate small white bowl, six large whole uncracked egg yolks arranged in a simple cluster, unsalted butter in a small pat, toasted pecans chopped and presented in a small white bowl, sweetened shredded coconut toasted in a small white bowl, all ingredients arranged in perfect symmetry on a simple white ceramic plate and bowls, 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: Adds deep, rich chocolate flavor that’s smooth and not overly sweet.
Dutch-process cocoa powder: Intensifies the chocolate taste and gives the cake a beautiful dark color.
All-purpose flour: Provides structure while keeping the crumb tender.
Baking soda: Helps the cake rise for a light texture.
Unsalted butter: Gives richness and moisture to the batter and frosting.
Granulated and light brown sugar: Brown sugar adds a touch of molasses flavor, complementing the chocolate perfectly.
Salt: Balances sweetness and enhances other flavors.
Eggs: Bind ingredients together and help with the cake’s lift.
Vanilla extract: Adds warmth and depth to the flavor.
Sour cream: Makes the cake incredibly moist and tender without weighing it down.
Heavy cream (or evaporated milk): Creates a silky base for the frosting.
Egg yolks: Thicken the frosting beautifully while keeping it rich.
Pecans and shredded coconut: Toasted to bring out their natural oils and crunch, these are the frosting’s star ingredients.

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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 like to keep this German Chocolate Cake Recipe classic, but you can absolutely make it your own! Whether it’s swapping pecans for walnuts or using coconut extract for an extra punch, there are easy tweaks to fit your taste or diet.

Variation: Sometimes I add a splash of brewed coffee to the chocolate mixture—it really enhances the chocolate flavor without tasting like coffee.
Dairy-Free Option: Use coconut cream instead of heavy cream and a plant-based butter substitute in the frosting—you won’t lose that signature richness.
Texture Twist: Sprinkle some toasted coconut flakes on top of the cake layers for an extra crunch when serving.

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

Step 1: Prep the Cake Pans and Mix Dry Ingredients

First, adjust your oven rack to the middle and preheat to 350°F. Grease two 9-inch cake pans, line them with parchment paper, then grease and flour the paper and sides—this ensures your cakes come out clean and perfect. In a small bowl, whisk together flour, baking soda, and salt. This keeps your dry ingredients ready to mix evenly later on.

Step 2: Melt Chocolate and Mix It Smoothly

Combine your chopped semi-sweet chocolate and Dutch-process cocoa powder with boiling water. Cover and let it sit for 5 minutes—this 'melts' the chocolate and turns it silky. Then whisk until smooth and let it cool to room temperature. This step is key to a rich cake without lumps or bitterness.

Step 3: Cream Butter and Sugars, Add Eggs and Vanilla

Using a stand mixer fitted with a paddle attachment, beat the softened butter with granulated and brown sugar on medium speed until the mixture is light and fluffy—about 3 minutes. Then add eggs one at a time, beating well after each to ensure they’re fully incorporated. Add vanilla and beat again for about a minute. This creates a stable, airy batter base.

Step 4: Combine Chocolate, Flour, and Sour Cream

Pour in your cooled chocolate mixture and beat briefly until combined. Then, on low speed, alternate adding the flour mixture and sour cream—start and end with flour (flour, sour cream, flour, sour cream, flour). This method keeps the batter tender and well mixed without overworking the gluten.

Step 5: Bake and Cool the Layers

Divide the batter evenly between your two prepared pans and bake for about 30 minutes. Use a toothpick to check—when it comes out with just a few moist crumbs, the cakes are ready. Let them cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. Once cool, slice each cake horizontally to create 4 layers for stacking.

Step 6: Make the Coconut Pecan Frosting

While your cakes bake, whisk together heavy cream, sugar, egg yolks, and salt in a medium saucepan over medium heat. Stir occasionally as the mixture slowly thickens—don’t rush this or it might scramble! When it’s thickened slightly, remove from heat and stir in butter, vanilla, toasted coconut, and pecans. Let cool to room temp; it will thicken more once cooled, making it perfect for spreading.

Step 7: Assemble the Cake

Place one cake layer on your cake stand, spread about 1 ½ cups of frosting evenly to the edges, then top with another layer. Repeat until all layers are stacked and frosting is used up. I like to leave the sides bare for a rustic look—you get to see all the layers shining through. Slice, serve, and savor every bite!

Top Tip

From making this German Chocolate Cake Recipe plenty of times, I’ve learned a few tricks that really make a difference—especially if you want your cake to look and taste like you ordered it at a bakery.

Chocolate Mixture Patience: Don’t skip letting the chocolate and cocoa blend sit for 5 minutes before whisking—it ensures silky smooth chocolate without lumps.
Beat Butter Well: Creaming butter and sugars until very fluffy makes the cake lighter and more tender.
Alternate Adding: Add flour and sour cream little by little on low speed to keep batter soft but well mixed.
Watch Frosting Heat: Cook the frosting gently over medium heat; stirring constantly prevents scrambling egg yolks.

How to Serve German Chocolate Cake Recipe

German Chocolate Cake - Serving Suggestion

Garnishes

I usually leave this cake just as it comes, with that gorgeous coconut-pecan frosting stealing the show, but adding a sprinkle of toasted coconut flakes or a few whole pecans on top adds a bit of flair when guests come over. Sometimes a dollop of lightly whipped cream balances the sweet richness nicely.

Side Dishes

This cake speaks for itself, but I love pairing it with a scoop of vanilla bean ice cream or a simple cup of freshly brewed coffee. For celebrations, a bright fruit salad with berries cuts through the richness beautifully.

Creative Ways to Present

For special occasions, I’ve tried serving individual mini German Chocolate Cakes in ramekins, layering the cake and frosting, then finishing them with a pecan on top for a cute presentation. It’s a hit at dinner parties! Also, try stacking on a cake stand and surround it with fresh flowers for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually cover the whole unfrosted cake tightly in plastic wrap and store it at room temperature for up to one day before frosting. Once frosted, I refrigerate it wrapped loosely with plastic wrap to protect the frosting and bring it back to room temp before serving so the flavor shines.

Freezing

Freezing leftover layers wrapped well in plastic and foil works perfectly, and when thawed slowly at room temp, they taste just as fresh. For the frosted cake, freezing works too but is best if wrapped super tight and eaten within a month.

Reheating

If you have leftover slices, I gently warm them in a low oven (about 275°F) for 10-15 minutes. This brings back softness and releases the flavors without melting the frosting.

Frequently Asked Questions:

What makes German Chocolate Cake different from other chocolate cakes?

German Chocolate Cake is unique because of its signature coconut-pecan frosting that’s caramel-like and adds texture, combined with a moist, tender chocolate cake made with sour cream and finely chopped chocolate for extra depth.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers and freeze them for up to a month, then thaw and frost on the day you want to serve ensuring a fresh-tasting cake.

How do I avoid the frosting scrambling?

Cook the frosting mixture gently over medium heat, stirring constantly. Remove from heat as soon as it thickens slightly to avoid scrambling the egg yolks. Patience here is key!

Can I use coconut milk instead of heavy cream in the frosting?

Yes, you can substitute coconut milk or evaporated milk for heavy cream for a slightly different flavor and a dairy-free option. Just make sure to use full-fat coconut milk for best results.

Final Thoughts

I hope this German Chocolate Cake Recipe becomes one of your go-tos whenever you want something that says “celebration” in every bite. It’s a joy to make and even more fun to share with those you love. Trust me, once you get the hang of the layers and that luscious frosting, it’ll be a recipe you come back to again and again.