German Chocolate Cake — From Scratch

The not-so-German, German Chocolate Cake is actually an American classic. The recipe comes from a Texas homemaker, Mrs. Clay, whose cake calling for German’s Sweet Chocolate was first published in the Dallas Morning News in 1957. German’s Sweet Chocolate itself was created much earlier, in 1852, by Samuel German—an American baker of English descent—for Baker’s Chocolate Company. Originally known as “German’s Chocolate Cake,” the possessive was eventually dropped, but the cake’s rich flavor and nostalgic charm have endured for generations.

Ingredients

Cake

• 2¼ cups all-purpose flour
• 1 pkg (4 oz) Baker’s German sweet chocolate
• ½ cup water
• 1 tsp baking soda
• ¼ tsp table salt
• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 4 eggs, separated
• 1 tsp vanilla extract
• 1 cup buttermilk
• ⅛ tsp espresso powder (optional, enhances chocolate flavor)

Frosting

• 4 egg yolks
• 1 can (12 oz) evaporated milk
• 1½ tsp vanilla extract
• 1½ cups sugar
• ¾ cup (1½ sticks) butter
• 2⅔ cups unsweetened shredded coconut
• 1½ cups pecans, chopped
• ¼ tsp table salt (optional, to balance sweetness)

Directions

Prepare the Cake

Preheat oven to 350°F (175°C). Line the bottoms of three 9-inch round cake pans with parchment or wax paper and lightly grease the sides.

Microwave chocolate and water in a heatproof bowl for 1½–2 minutes, stirring every 30 seconds until almost melted. Stir until smooth and set aside to cool slightly.

In a medium bowl, whisk together flour, baking soda, salt, and espresso powder (if using). Set aside.

In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg yolks one at a time, mixing well after each addition. Blend in melted chocolate and vanilla.

Add the flour mixture alternately with the buttermilk, beginning and ending with flour, and beat until just combined.

In a separate bowl, beat egg whites until soft peaks form. Gently fold into the batter using a spatula until evenly incorporated.

Bake

Divide batter evenly among prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Immediately run a thin knife around the edges to loosen the cakes.

Cool in pans for 15 minutes, then remove from pans and transfer to wire racks. Discard parchment and cool completely before frosting.

Make the Frosting

In a medium saucepan, whisk together egg yolks, evaporated milk, and vanilla until blended. Add sugar and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown (about 12 minutes).

Remove from heat and stir in coconut, pecans, and salt (if using). Mix well and cool completely before spreading. The frosting will thicken as it cools.

Assemble the Cake

Spread frosting between layers and on top of the cake. Garnish with extra pecans if desired. This recipe yields about 16 servings. (For generous layers, we often double the frosting recipe — a must for a three-layer cake!)

Notes

Preparation

• Ensure chocolate has cooled slightly before mixing into batter to prevent scrambling the eggs.
• Adding espresso powder enhances chocolate depth without changing flavor.
• Frosting thickens as it cools—spread only when fully cooled for best texture.
• Double the frosting for a three-layer cake.

Serving Suggestions

• Serve at room temperature for the best flavor and texture.
• Top with extra toasted pecans or a drizzle of melted chocolate for an elegant finish.

Make-Ahead & Storage

• Frosting can be made up to 3 days in advance; refrigerate and bring to room temperature before using.
• Cake layers freeze beautifully—wrap individually and freeze up to 2 months. Thaw completely before frosting.
• Store frosted cake covered at room temperature for up to 2 days, or refrigerated for up to 5 days.

Shortcut Option

• For a simpler approach with equally impressive results, try our German Chocolate Cake — Bakery Structure with Box Convenience, which upgrades a boxed mix for richer flavor, taller layers, and beautifully clean slices.