How to Bake a German Chocolate Cake
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.
What goes in.
- 4 ozGerman sweet chocolate
- 1/2 cupboiling water
- 1 3/4 cupsall-purpose flour
- 1 3/4 cupssugar
- 3/4 cupcocoa powder
- 2 tspbaking soda
- 1 tspbaking powder
- 1 tspsalt
- 2eggs
- 1 cupbuttermilk
- 1/2 cupvegetable oil
- 2 tspvanilla
- 1 cuphot coffee
- 1 cupevaporated milk
- 3egg yolks
- 1/2 cupbutter
- 1 1/3 cupscoconut
- 1 cupchopped pecans
The method.
Prepare your ingredients and pans
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.
Mix the dry ingredients
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.
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.
Make the batter
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.
Bake the layers
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.
Make coconut-pecan frosting
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.
Assemble the cake
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.
Other turns to take.
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.
When it doesn't go to plan.
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
The ones that keep coming up.
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.