Classic German Chocolate Cake Recipe

Rich, elegant, and enveloped in coconut-pecan goodness, Classic German Chocolate Cake is the showstopper dessert that has stolen the hearts of chocolate lovers for generations. This is the recipe that transforms any gathering into a celebration, and there’s something absolutely irresistible about that luscious coconut-pecan filling that sets it apart from every other chocolate cake on the block.

Ingredients You’ll Need

The beauty of Classic German Chocolate Cake is that each ingredient plays a starring role, from the rich German’s sweet chocolate in the cake layers to the toasted pecans and coconut in that unforgettable filling. Don’t be intimidated by the list—these pantry staples and simple additions add up to pure magic!

• German’s sweet chocolate bar (4 oz): Melts into the cake batter for the signature creamy, mellow chocolate flavor that defines this dessert.
• Boiling water: Helps the chocolate melt smoothly for an even, glossy finish.
• Instant coffee or espresso powder (optional): Deepens the chocolate taste without making it taste like coffee.
• All-purpose flour: Gives the cake its soft but sturdy crumb, perfect for stacking those beautiful layers.
• Baking soda & salt: Ensure your cake rises to fluffy perfection while balancing all the sweetness.
• Unsalted butter: Adds moisture, richness, and that irresistible buttery flavor, both in the cake and the coconut-pecan filling.
• Granulated sugar: Sweetens the cake and the filling just right without overwhelming the delicate chocolate notes.
• Egg yolks & egg whites: Yolks make the cake decadently moist, while whipped whites keep it light and airy. It’s worth the extra bowl!
• Vanilla extract: Enhances every ingredient with warm, aromatic undertones.
• Buttermilk: Adds tang and tenderness—you can use a homemade substitute if needed!
• Evaporated milk: Creates the luxurious custard base for the coconut-pecan frosting.
• Sweetened flake coconut: The star of the filling—sweet, chewy, and totally crave-able.
• Toasted chopped pecans & pecan halves: Bring crunch, flavor, and a gorgeous nutty aroma to both the cake and its decoration.
• Chocolate chips or chopped semisweet chocolate: For the glossy ganache that hugs the cake’s sides.
• Heavy cream: Makes the ganache extra silky and spreadable.

Variations

Classic German Chocolate Cake is a legend for a reason, but that doesn’t mean you can’t give it your own little twist! Whether you need to suit dietary needs or just want to play with flavor, these easy variations will keep your cake uniquely yours.

• Two Layers Instead of Three: Divide the batter between two 9-inch cake pans and extend the baking time for a slightly thicker, easier-to-assemble cake.
• Nut-Free Version: Skip the pecans in the frosting for an allergy-friendly treat—add a little extra coconut for more texture if you’d like.
• Dairy-Free Adaptation: Use plant-based butters and coconut evaporated milk for a surprising dairy-free delight that keeps all of the flavor.
• Extra Chocolaty Ganache: Swap semisweet chocolate for dark if you’re craving a bittersweet edge, or add a splash of rum for an adults-only twist.

How to Make Classic German Chocolate Cake

Step 1: Prep and Melt the Chocolate

Start by preheating your oven to 350°F and lining your 8-inch cake pans with parchment. Next, break up your German’s sweet chocolate bar and let it melt with boiling water (and that optional instant coffee) in a bowl. Give it a minute to soften, then whisk until silky-smooth. Set it aside to cool—you want it creamy, not hot!

Step 2: Mix the Dry and Wet Ingredients

In one bowl, whisk together all-purpose flour, baking soda, and salt. In another bowl (or your mixer), beat the softened butter and sugar until pale and fluffy—the more air, the better! Add your egg yolks one by one, then blend in the cooled chocolate and a hint of vanilla.

Step 3: Combine and Fold in Egg Whites

Now, alternately add your flour mixture and buttermilk, making sure to start and finish with flour. In a separate clean bowl, whip the egg whites until they form stiff peaks. Gently fold half of these into your batter to lighten it, then the rest—don’t deflate those lovely air bubbles!

Step 4: Bake the Layers

Divide the batter among your pans and pop them into the oven. Bake for 30-35 minutes, until a toothpick poked in the center comes out clean. Run a knife around the edges, cool for a bit, then turn out and completely cool on wire racks.

Step 5: Make the Coconut-Pecan Filling and Frosting

While the cakes cool, cook your evaporated milk, sugar, butter, egg yolks, and vanilla in a saucepan over medium heat, stirring all the while. When it thickens into golden custard, pour it over the sweetened coconut and toasted pecans. Stir, then let it cool to spreading consistency—it’s nearly impossible to resist sampling a spoonful!

Step 6: Whip Up the Chocolate Ganache

Microwave your chocolate and heavy cream together until the cream is steaming. Whisk until the chocolate melts and the ganache becomes glossy and decadent. Let it thicken at room temp or chill it briefly so it’s easy to spread.

Step 7: Assemble and Decorate

Stack your cooled cakes, layering that coconut-pecan filling between each tier and on top (it’s okay if it oozes a little!). Frost the cake’s sides with a layer of ganache, chill, then add a final coat of ganache for that glossy finish. Press chopped pecans around the base and garnish the border with piped ganache and pecan halves—you’ve just created a work of edible art!

How to Serve Classic German Chocolate Cake

Garnishes

I adore finishing this cake with extra toasted pecans and a sprinkle of flaky coconut on top—those textures and pops of color make the Classic German Chocolate Cake truly shine! For even more elegance, pipe little dollops of ganache and nestle whole pecan halves on each slice.

Side Dishes

Because Classic German Chocolate Cake is such a superstar on its own, serve with simple sides that let its flavors sing—think fresh berries, a dollop of whipped cream, or even a scoop of vanilla ice cream for pure joy. For a party, brew some strong coffee or serve with a tall glass of milk!

Creative Ways to Present

Individual mini cakes are adorable for showers and special occasions, or slice the cake into thin wedges and layer them in parfait glasses with extra filling and ganache. Don’t be shy—this cake looks gorgeous whether you keep it classic or play up the drama with chocolate drip or cookie crumb edges!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Classic German Chocolate Cake tightly wrapped in an airtight container at room temperature for up to 4 days. For longer freshness—especially in warm weather—pop it into the fridge, and always let slices come to room temp before serving for best flavor and texture.

Freezing

The whole frosted cake or individual slices freeze beautifully! Wrap well in a few layers of plastic wrap (and a layer of foil for the whole cake) to prevent freezer burn, and enjoy within three months. Be sure to thaw overnight in the fridge before bringing to room temperature.

Reheating

While Classic German Chocolate Cake is best at room temperature, you can very gently warm slices in the microwave for 10–15 seconds if you like the filling extra gooey. Just be careful not to overheat, or the ganache and coconut-pecan filling can get runny!

FAQs

Final Thoughts

If you’re seeking a dessert that delivers comfort, nostalgia, and a “wow” factor all in one, Classic German Chocolate Cake is your answer. Don’t wait for a special occasion—make this cake soon, share it generously, and watch it become a beloved tradition in your own kitchen!

Print