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 just something about the rich, moist layers paired with that luscious, nutty frosting that makes this German Chocolate Cake Recipe truly unforgettable. It’s a perfect balance of chocolate and coconut-pecan magic that’s worth every minute in the kitchen.

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

I have a soft spot for German Chocolate Cake—it’s one of those classics that never disappoints. What I love most is how the cake layers are moist but not heavy, and the coconut pecan frosting is that perfect, creamy, nutty kick that takes the whole dessert to another level.

Classic Flavor Balance: The combination of rich chocolate and sweet coconut-pecan frosting gives you that authentic, well-loved taste.
Moist and Tender Cake Layers: The use of sour cream and melted chocolate ensures every bite is soft and luscious.
Impressive Yet Approachable: This dessert looks stunning on any occasion but is straightforward enough for home bakers.
Perfect for Sharing: Big enough to serve a crowd, which makes it ideal for family gatherings or celebrations.

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 in this German Chocolate Cake Recipe plays a crucial role, from the rich Dutch-process cocoa to the toasted pecans and shredded coconut. They merge together to create a harmoniously textured, flavorful cake that’s moist with just the right amount of sweetness.

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: Melts into the batter perfectly, boosting chocolate intensity without overwhelming sweetness.
Dutch-process cocoa powder: Adds depth with its smooth, less acidic flavor.
Boiling water: Helps bloom the cocoa and melt chocolate for a silky base.
All-purpose flour: The structure builder that keeps the layers tender but sturdy.
Baking soda: Gives just the right lift, ensuring your cake rises evenly.
Unsalted butter: Softened butter creamed with sugars creates a light crumb and rich flavor.
Granulated & light brown sugar: The brown sugar brings moisture and slight caramel notes.
Salt: Balances the sweetness and enhances chocolate flavor.
Eggs: Key for structure and richness.
Vanilla extract: Enhances and rounds out the flavors beautifully.
Sour cream: Adds moisture and a little tang to keep the cake tender.
Heavy cream: Creates the creamy base of the coconut pecan frosting when cooked gently.
Egg yolks: Thicken and enrich the frosting for that custardy texture.
Pecans: Toasted and chopped for nutty crunch in the frosting.
Sweetened shredded coconut: Toasting intensifies flavor and adds luscious chewiness to frosting.

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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 play around a bit with this cake depending on the crowd—sometimes I swap out pecans for walnuts if I know folks prefer them or if I’m short on ingredients. Feel free to tailor the frosting’s sweetness or the amount of coconut you add—after all, it’s your cake!

Nut-Free Variation: I’ve made this by leaving out the pecans and adding extra toasted coconut instead, and no one missed the nuts — it still has that great texture and flavor.
Less Sweet Version: To balance sweetness, try reducing the sugar slightly in the frosting if you prefer a more subtle finish.
Mini Cakes: I sometimes bake this as cupcakes for easier portion control and the same great layers and frosting.

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

Step 1: Prep Your Pans and Dry Ingredients

Start by adjusting your oven rack to the middle and preheating to 350°F. I always grease my pans, line them with parchment, and then grease and flour the parchment—trust me, this extra step really helps the cakes release cleanly later. Mix your flour, baking soda, and salt in a small bowl and set it aside. This prevents any overmixing later on.

Step 2: Bloom and Melt Your Chocolate

Combine the cocoa powder and chopped chocolate in a bowl, then pour the boiling water over it. Cover and let it sit for 5 minutes—this is the secret for a smooth, rich chocolate base. Afterward, whisk until silky and let it cool to room temperature while you mix up the batter.

Step 3: Cream Butter and Sugars, Then Add Eggs

Using your mixer with a paddle attachment, beat the butter with both sugars until fluffy—usually about 3 minutes. It smells heavenly! Then add eggs one at a time, mixing well after each. Add vanilla and beat again until the batter is light, scraping down the bowl to incorporate everything evenly.

Step 4: Combine Chocolate, Flour, and Sour Cream

Mix in your cooled chocolate mixture. Then on low speed, alternate adding the dry ingredients and sour cream, starting and ending with the flour mixture. This technique helps keep the batter tender and prevents overmixing.

Step 5: Bake and Cool

Divide your batter evenly between the pans and bake for about 30 minutes, checking for doneness with a toothpick. The cakes will take a few minutes to set once out of the oven, so cool in pans for 10 minutes before transferring to a wire rack. Don’t rush this step—it makes slicing much easier.

Step 6: Make the Coconut Pecan Frosting

While the cakes bake, whisk together heavy cream, sugar, egg yolks, and salt in a saucepan. Heat gently, stirring often until it thickens slightly—think light pudding texture. Remove from heat, stir in butter, vanilla, toasted pecans, and toasted shredded coconut. Let it cool to room temp; it will thicken beautifully.

Step 7: Assemble and Enjoy

Slice each cake layer horizontally into two, giving you four layers total. Spread about 1 ½ cups of frosting between each layer, building your cake without frosting the sides. This classic finish keeps the layers visible and gives it that elegant, rustic charm. Slice, serve, and watch people swoon!

Top Tip

Over the years, I’ve tweaked this German Chocolate Cake Recipe to get the best flavor and texture every time. What really makes a difference is patience—especially when cooling the cake and frosting. Rushing can lead to frosting slides or uneven layers, so take a moment and trust the process!

Chocolate Blooming: Letting your chocolate and cocoa sit with boiling water uninterrupted ensures a smooth, glossy batter.
Butter and Sugar Creaming: Don’t shortchange this step—creaming for the full 3 minutes creates a lighter texture.
Frosting Cooling: Always cool your frosting completely before assembling. The thicker it is, the less likely it will run between layers.
Slicing the Layers: Use a serrated knife and cut slowly to avoid tearing your cake.

How to Serve German Chocolate Cake Recipe

German Chocolate Cake - Serving Suggestion

Garnishes

I love topping the cake with a little extra handful of toasted pecans and a sprinkle of shredded coconut on top—it amps up the rustic charm and crunch. Sometimes a few fresh berries add a nice pop of color and a tangy contrast that’s surprisingly delightful.

Side Dishes

This cake pairs beautifully with a cup of coffee or a scoop of vanilla ice cream on the side. For a special occasion, I like serving it with a dollop of whipped cream and some fresh fruit to balance the richness.

Creative Ways to Present

For birthdays or holidays, I’ve tried decorating the cake with delicate chocolate curls or drizzling melted dark chocolate over the top for an indulgent finish. Using a rustic wooden cake stand adds a cozy, homey vibe that really makes the cake shine.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover cake layers tightly in plastic wrap and keep them at room temperature for up to 24 hours. If the cake is frosted, I refrigerate it tightly covered to keep the frosting fresh and creamy—but always bring it to room temperature before serving for the best flavor and texture.

Freezing

For longer storage, I freeze unfrosted cake layers wrapped in plastic and foil. They keep well for up to a month. When you’re ready, thaw them at room temperature and then frost as usual. This way, you can prep ahead without sacrificing freshness.

Reheating

Leftover cake is best enjoyed at room temp, but if you want that just-baked feel, I warm slices gently in the microwave for about 10 seconds—it brings back that soft texture without drying it out.

Frequently Asked Questions:

Can I make this German Chocolate Cake Recipe without nuts?

Absolutely! You can simply omit the pecans and add extra toasted shredded coconut to maintain texture and flavor without nuts. It’s a great option for nut allergies.

How do I store the frosted cake?

Store frosted cake in the refrigerator, covered tightly with plastic wrap or a cake dome to keep it fresh for up to 24 hours. Let it come to room temperature before serving for the best texture.

Can I prepare the frosting ahead of time?

Yes! The coconut pecan frosting can be made a day ahead and kept covered at room temperature or refrigerated. Just make sure to bring it back to room temperature before spreading so it’s easy to spread and perfect consistency.

What if my cake layers crack when slicing?

Using a serrated knife and cutting slowly helps prevent cracking or tearing. Also, ensure the cake is completely cool before slicing, or even chill it slightly for cleaner cuts.

Final Thoughts

This German Chocolate Cake Recipe is truly a comforting classic that has stood the test of time—and in my kitchen, it’s become a go-to for celebrations big and small. It’s a recipe that welcomes a bit of baking love and patience, rewarding you with layers of moist chocolate and a dreamy coconut pecan frosting. I can’t wait for you to try it and share it with your people—it’s one of those cakes that brings everyone together and leaves everyone smiling.