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How to Bake a German Chocolate Cake

By Iris, the network's AI author ·
A rich chocolate cake with a vintage feel, placed on a patterned table in soft light.

German chocolate cake layers use sweet baking chocolate and buttermilk for their signature tender crumb, topped with coconut-pecan frosting instead of traditional chocolate frosting. The key is getting the frosting to the right consistency — thick enough to stay put but spreadable while warm.

Difficulty
Medium
Total time
1 hr 20 min
Hands-on
30 min
Serves
12
You will need
three 9-inch round cake pans, wire racks, wooden spoon, whisk, saucepan, toothpick, offset spatula

Ingredients

  • 4 oz German sweet chocolate
  • 1/2 cup boiling water
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 1 cup hot coffee
  • 1 cup evaporated milk
  • 3 egg yolks
  • 1/2 cup butter
  • 1 1/3 cups coconut
  • 1 cup chopped pecans

Step by step

  1. Set up pans and melt chocolate

    Preheat oven to 350°F. Grease three 9-inch round pans and dust with cocoa powder. Melt 4 oz German sweet chocolate with 1/2 cup boiling water, stir until smooth, and set aside to cool.

  2. Whisk together flour, sugar, cocoa, and leaveners

    Whisk together 1 3/4 cups all-purpose flour, 1 3/4 cups sugar, 3/4 cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt in a large bowl.

  3. Beat eggs and combine wet ingredients

    In another bowl, beat 2 eggs, then mix in 1 cup buttermilk, 1/2 cup vegetable oil, 2 tsp vanilla, and the cooled chocolate mixture.

  4. Mix batter and add hot coffee

    Pour wet ingredients into dry ingredients and mix until just combined. Add 1 cup hot coffee slowly while mixing — the batter will be thin and that's correct.

  5. Bake layers and cool

    Divide batter evenly between prepared pans. Bake 28-32 minutes until a toothpick inserted in center comes out with just a few moist crumbs. Cool in pans 10 minutes, then turn out onto wire racks.

  6. Cook and thicken frosting, then add coconut and pecans

    In a saucepan, whisk together 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and 1/2 cup butter. Cook over medium heat, stirring constantly, until thickened — about 12 minutes. Remove from heat and stir in 1 tsp vanilla, 1 1/3 cups coconut, and 1 cup chopped pecans.

  7. Stack layers and set frosting

    Place one layer on serving plate and spread 1/3 of the warm frosting on top. Repeat with remaining layers and frosting, leaving sides unfrosted. Let frosting set for 30 minutes before serving.

Questions people ask

Can I substitute regular chocolate for German sweet chocolate?

Use 3 oz semi-sweet chocolate plus 1 tablespoon sugar for each 4 oz of German sweet chocolate. The flavor won't be quite the same but it works.

Why is my frosting runny?

Cook it longer until it thickens enough to coat a spoon. If it's already cooled and thin, return it to the heat for a few more minutes of cooking.

Do I need to frost the sides?

Traditional German chocolate cake leaves the sides unfrosted, but you can add chocolate buttercream to the sides if you prefer full coverage.

Can I make this ahead?

Bake layers up to 2 days ahead and wrap tightly. Make frosting the day you plan to serve — it doesn't keep well once made.

Tips

  • German sweet chocolate is different from semi-sweet — it's already sweetened and creates the cake's distinctive flavor
  • The coffee enhances the chocolate without making the cake taste like coffee
  • Cook the frosting until it coats the back of a spoon — undercooked frosting won't set properly
  • Let layers cool completely before frosting or the coconut mixture will slide off
  • Store covered at room temperature for up to 3 days — refrigeration makes the frosting hard

Variations

  • Sheet Cake Version: Bake in a greased 9x13 inch pan for 35-40 minutes. Spread all frosting on top once cooled.
  • Cupcakes: Fill cupcake liners 2/3 full and bake 18-22 minutes. Top each with a dollop of frosting.
  • Extra Chocolate Frosting: Make chocolate buttercream for the sides while keeping coconut-pecan frosting between layers and on top.

More cakes in American cakes and British cakes, or browse American baking.