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

Something about the rich chocolate paired with that gooey coconut-pecan frosting just feels like a celebration in every bite. This German Chocolate Cake Recipe is that perfect mix of fudgy, nutty, and sweet that makes it so worth the effort in your kitchen.

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 made this German Chocolate Cake Recipe a handful of times for family gatherings and every single time it’s been a hit. It’s not just a cake—it’s a full-on experience that brings everyone to the table and keeps them smiling.

Authentic Flavor: The coconut pecan frosting is luscious and perfectly contrasts the deep chocolate layers.
Texture Play: Moist cake layers and a frosting that’s creamy with a bit of crunch make every slice delightful.
Made From Scratch: Everything is homemade, so you control all the ingredients, meaning better flavor and no preservatives.
Impressive Yet Doable: You’ll wow everyone without feeling overwhelmed—just follow these steps and you’ll get great results.

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

The magic of this German Chocolate Cake Recipe lies in its thoughtfully balanced ingredients. Each one plays a role in bringing that signature flavor and texture to life—whether it’s the Dutch-process cocoa for deep richness, or the sour cream keeping things moist.

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: Melts down into a silky chocolate base that’s richer than just cocoa powder alone.
Dutch-process cocoa powder: Provides a smooth, less bitter chocolate flavor that pairs perfectly with the melted chocolate.
Boiling water: Helps dissolve cocoa and chocolate, creating a cocoa-infused liquid that improves texture.
All-purpose flour: The foundation of the cakes, ensures a tender crumb without heaviness.
Baking soda: Acts as a leavening agent, helping the cake rise beautifully and stay soft.
Unsalted butter: Adds richness and moisture, plus control over the saltiness in both cake and frosting.
Granulated and light brown sugar: A combo that balances sweetness and adds depth and chewiness from the brown sugar.
Salt: Enhances and balances all the flavors.
Eggs: Provide structure and help create a tender crumb.
Vanilla extract: Just a touch to awaken the chocolate and coconut flavors.
Sour cream: Keeps the cake incredibly moist with a slight tang that cuts the sweetness.
Heavy cream (for frosting): Creates a luxuriously creamy texture for the frosting.
Egg yolks (for frosting): Give that rich, custardy feel in the topping.
Toasted pecans and shredded coconut: Adds crunch, flavor, and that classic German chocolate cake vibe.

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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 to stick pretty close to the classic German Chocolate Cake Recipe here, but I’ve played around with a few tweaks over time. Don’t be afraid to make it your own—this cake is forgiving and shines with small personal touches.

Variation: Sometimes I swap half the sour cream for Greek yogurt for a tangier crumb and a slight health boost—still delicious and moist!
Dairy-free tweak: Use coconut cream and vegan butter to replicate the frosting's richness if you’re avoiding dairy.
Extra nuts: Double the pecans on top for an extra crunch that we all love at family parties.
Chocolate upgrade: Using a good quality, high cocoa percentage chocolate in the batter intensifies the overall flavor without bitterness.

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

Step 1: Prep Your Pans and Oven

Always start by prepping your workspace—grease your 9-inch pans, line with parchment, then grease and flour those liners. It sounds tedious, but trust me, this is key for getting your cakes out cleanly. Preheat your oven to 350°F and set the rack in the middle to ensure even baking.

Step 2: Mix the Dry Ingredients and Melt the Chocolate

In one bowl, whisk together your flour, baking soda, and salt—this ensures an even distribution of leavening. In another, toss the cocoa and chopped semi-sweet chocolate together, then pour boiling water over it. Cover and let it sit for 5 minutes before whisking into a smooth, shiny chocolate liquid. Let it cool to room temp before adding to your batter—it keeps the eggs from cooking.

Step 3: Cream Butter and Sugars, Then Beat in Eggs

Use a stand mixer with a paddle attachment if you have one—it makes life easier! Beat the butter with granulated and brown sugar until light and fluffy, about 3 minutes. Add eggs one by one, beating well after each addition, then stir in vanilla. This process traps air so your cake will be nice and tender.

Step 4: Combine Everything Gently

Add the chocolate mixture to the batter and mix until combined, then alternate adding your flour mixture and sour cream, starting and ending with flour. Keep your mixer on low to avoid overworking the batter, which can make the cake tough.

Step 5: Bake and Cool

Divide the batter evenly between your pans, then bake for about 30 minutes. Check with a toothpick to see if it comes out clean or with a few moist crumbs—not wet batter. Once done, cool in pans for 10 minutes before turning out onto wire racks. Cool completely before slicing; a warm cake will crumble or tear.

Step 6: Make the Coconut Pecan Frosting

While the cakes bake, start your frosting: whisk heavy cream, sugar, egg yolks, and salt in a saucepan over medium heat. Stir constantly until it gently simmers and thickens slightly—don’t rush this or it might scramble your yolks. Remove from heat and stir in butter, vanilla, toasted coconut, and pecans. Let it cool; as it cools, it thickens to that gorgeous spreadable consistency.

Step 7: Assemble Your German Chocolate Cake

Slice each cake horizontally to make four layers. Layer on your frosting—start with about 1 ½ cups on the first layer and spread all the way to the edges. Continue stacking and frosting until all cake layers are used up. I like to leave the sides bare to showcase the layered goodness inside—and it looks so inviting. Now slice yourself a generous piece and savor!

Top Tip

From my experience, the difference between a good German Chocolate Cake Recipe and a great one is all in the cooling and frosting timing. Letting the cake cool completely before slicing means clean layers that hold together, and allowing your frosting to cool and thicken prevents it from sliding off your cake. Be patient here—it pays off big time!

Chocolate Mixture Temperature: Always let melted chocolate cool to room temp before adding to batter to avoid prematurely cooking eggs.
Even Layer Thickness: Use a cake leveler or sharp serrated knife to slice cake layers evenly, which makes your cake look professional.
Toasting Nuts and Coconut: Toast them gently on the stove or in the oven to bring out deeper flavors in your frosting.
Careful Frosting Stirring: Stir the frosting constantly over medium heat to prevent eggs from scrambling and ensure smooth texture.

How to Serve German Chocolate Cake Recipe

German Chocolate Cake - Serving Suggestion

Garnishes

I often sprinkle extra toasted coconut and pecans on the top for a pretty finish and that extra crunch. Sometimes a little dusting of cocoa powder or a few chocolate curls adds a lovely touch too, especially if it’s a special occasion.

Side Dishes

This cake pairs wonderfully with fresh berries or a simple raspberry coulis to cut through the richness. A scoop of vanilla bean ice cream is always a crowd-pleaser, especially if you reheat the cake slightly beforehand.

Creative Ways to Present

I once made mini German Chocolate cupcakes using this frosting piped on top for a smaller, bite-sized party treat. Another time, I topped the cake with edible gold leaf for a holiday gathering—it looked stunning and felt super indulgent.

Make Ahead and Storage

Storing Leftovers

Leftover cake? Wrapped tightly in plastic wrap and stored at room temperature, it keeps beautifully for up to 24 hours. Once frosted, I usually pop it in the fridge for a day—just let it sit an hour at room temp before serving to bring back that soft, moist texture.

Freezing

For longer storage, I freeze the unfrosted layers individually, tightly wrapped in plastic and foil. When ready to serve, thaw completely at room temperature, then frost as usual. This method locks in moisture and flavor so your cake tastes fresh.

Reheating

If you want to enjoy your leftover slice warm, just zap it in the microwave for about 15-20 seconds. The frosting may soften, but that’s just how German Chocolate Cake is meant to feel—warm, indulgent, and a little gooey.

Frequently Asked Questions:

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

Dutch-process cocoa has a smoother, less acidic flavor that works best with this cake, but you can swap in regular cocoa powder. Just add ¼ teaspoon baking powder to balance acidity, and expect a slightly different taste.

How do I keep the frosting from separating or curdling?

Cook the frosting gently over medium heat while stirring constantly. Don’t rush the heating process to avoid scrambling the egg yolks. Also, make sure to remove from heat as soon as it thickens slightly.

Can I prepare this cake a day ahead?

Absolutely! You can bake the cake layers a day ahead and store them tightly wrapped at room temperature. Make the frosting the day you assemble the cake for best texture.

What’s the best way to slice the cake without it falling apart?

Use a sharp serrated knife or a cake leveler to gently saw through the layers after they’re completely cooled. Take your time to avoid tearing or crumbling. Chilling the cake briefly before slicing also helps it hold together.

Final Thoughts

This German Chocolate Cake Recipe has been one of those cakes I keep coming back to—not just because it tastes amazing, but because it brings people together in the best way. Making it is a labor of love, with plenty of moments to feel proud in your kitchen. I hope you enjoy baking and sharing this cake just as much as I do!