bake · Bake

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.

Ingredients

Step by step

  1. 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.
  2. 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.
  3. 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. 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.
  5. 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.
  6. 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.
  7. 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.

Tips & troubleshooting

Variations

Questions

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.

Further reading