Name: German Chocolate Cake Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: German
Ingredients: 4 oz semi-sweet chocolate - finely chopped; 1/4 cup Dutch-process cocoa powder; 1/2 cup boiling water; 2 cups all-purpose flour; 3/4 teaspoon baking soda; 12 tablespoons unsalted butter - softened; 1 cup granulated sugar; 3/4 cup light brown sugar - packed; 3/4 teaspoon salt; 4 large eggs; 1 teaspoon vanilla extract; 3/4 cup sour cream; 2 cups heavy cream; 2 cups granulated sugar; 6 large egg yolks; 1 teaspoon salt; 1 cup unsalted butter; 2 teaspoons vanilla extract; 2 cups pecans - toasted and finely chopped; 4 cups sweetened shredded coconut - toasted

There’s something utterly irresistible about the combo of rich chocolate and coconut-pecan frosting that just sings comfort and celebration. This German Chocolate Cake Recipe is my go-to when I want to impress without the fuss—trust me, the layers turn out perfectly moist and the frosting is a dreamy, nutty cloud of flavor.

A close-up of a four-layer chocolate cake with a light brown coconut and nut frosting between each thick, dark, moist cake layer and spread on top. The frosting looks creamy with small pieces of shredded coconut and nuts visible within it. One slice is missing, showing the dense texture and rich filling inside. The cake sits on a wooden plate, with some crumbs and frosting bits around it on a white marbled surface. The background is dark and blurred, making the cake stand out. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make German Chocolate Cake Recipe
Top Tip
How to Serve German Chocolate Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
German Chocolate Cake Recipe

Why You'll Love This Recipe

What makes this German Chocolate Cake Recipe stick with me (beyond the obvious yum factor) is how approachable it is. Plus, it delivers that classic combo without any weird shortcuts—just good ingredients and a bit of love.

Classic Flavor Profile: The blend of toasted coconut and pecans in the frosting perfectly balances the rich, moist chocolate layers.
Moist and Tender Cake: The sour cream in the batter keeps each layer delectably soft—a total game changer.
Worth the Time: Though it takes a little patience, the results are worth every step, creating a cake that feels homemade but elegant.
No Fuss Assembly: Four thin layers with generous frosting make slicing neat, and it’s always a showstopper at any party.

This image shows a three-layer chocolate cake with a light brown, creamy topping that has bits of coconut and nuts all over the top and between the layers. Each dark brown cake layer looks soft and thick, with the coconut and nut mixture spread evenly between them, oozing slightly at the edges. The cake is on a wooden board with a woman's hand holding a slice lifted slightly from the cake. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love to use quality ingredients for this German Chocolate Cake Recipe, not just so it tastes amazing, but because they create that perfect texture and flavor combo from the inside out. Here’s a little rundown on the key players and why they matter.

Flat lay of finely chopped semi-sweet chocolate pieces, a small white bowl of Dutch-process cocoa powder, a small white bowl with clear boiling water, a small white bowl of all-purpose flour, a small white bowl of granulated sugar, a small white bowl of packed light brown sugar, a small white bowl of unsalted butter cubes softened, four whole uncracked large brown eggs with clean shells, a small white bowl of sour cream, a small white bowl of heavy cream, a small white bowl of light golden toasted shredded coconut, a small white bowl of finely chopped toasted pecans, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet Chocolate: Adding real chopped chocolate brings depth beyond cocoa powder alone, giving a silky richness.
Dutch-process Cocoa Powder: The mellow, less acidic taste pairs beautifully with the chocolate for a smooth cake.
Boiling Water: This blooms the cocoa to maximize flavor and helps dissolve the chocolate for a silky batter.
All-purpose Flour: Provides the right structure without making the cake tough.
Baking Soda: Lightens the cake and reacts with the sour cream for tenderness.
Unsalted Butter: Softened for easy creaming, it adds richness and moisture.
Granulated and Light Brown Sugar: The combo brings balance—brown sugar's molasses note pairs beautifully with coconut and pecans.
Salt: Enhances all the flavors without being noticeable.
Large Eggs: They bind and add lift, essential for a light crumb.
Vanilla Extract: Just a splash uplifts the whole cake’s flavor.
Sour Cream: Brings moisture and a gentle tang that keeps the chocolate cake luscious and tender.
Heavy Cream or Evaporated Milk (for frosting): Creates a rich base, thickening along with eggs and sugar for that classic caramelized flavor.
Egg Yolks (for frosting): These enrich the frosting’s texture and help it thicken beautifully.
Toasted Pecans and Coconut: Adds texture and that signature nutty, tropical flavor everyone loves in German chocolate cake.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this German Chocolate Cake Recipe is how adaptable it is. I often tweak it a bit depending on the occasion, but honestly, keeping it classic always wins.

Variation: I’ve tried swapping out the sour cream with Greek yogurt for a slightly tangier crumb, which adds a lovely brightness, but stick to sour cream if you want that tender feel every time.
Dietary Modifications: For a dairy-free version, coconut milk works in a pinch — though the frosting might come out a little less thick, it’s still delicious.
Seasonal Changes: Adding a pinch of cinnamon or espresso powder into the dry ingredients can really deepen the chocolate notes for cozy winter gatherings.

Step-by-Step: How I Make German Chocolate Cake Recipe

Step 1: Get Your Cake Pans Ready and Prep the Chocolate

First things first, preheat your oven to 350°F and grease two 9-inch round cake pans. I like to line the pans with parchment paper, then grease and flour the paper and sides—that extra step keeps the cake from sticking and makes cleanup a breeze. While the oven heats, mix the cocoa powder with chopped semi-sweet chocolate, then pour boiling water over and let it sit covered for 5 minutes. After that, whisk it smooth and leave it to cool to room temperature—this is where the magic starts, locking in that rich chocolate flavor.

Step 2: Cream Butter and Sugars, Then Add Eggs and Vanilla

Using a stand mixer with the paddle attachment, cream the softened butter with both granulated and brown sugar until light and fluffy. This takes about 3 minutes and is key to a tender cake. Then, add the eggs one at a time, beating well after each addition. Add vanilla extract and beat again for another minute until everything looks smooth and creamy—don’t skip scraping the bowl here so all gets incorporated.

Step 3: Combine Chocolate Mixture and Alternate Flour & Sour Cream

Pour in your cooled chocolate mixture and mix for 30 to 45 seconds until evenly combined. Now, on low speed, add the dry ingredients and sour cream alternately—start and end with the flour mixture (think: flour, sour cream, flour, sour cream, flour). This gentle folding keeps the batter soft and avoids overmixing, which can make the cake dense.

Step 4: Bake, Cool, and Slice Into Layers

Divide the batter evenly between your pans and bake for about 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs. When they come out, let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely. Once cool, carefully slice each cake horizontally so you have four even layers—this is what makes serving this cake so elegant.

Step 5: Make the Coconut Pecan Frosting

While your cake bakes, whisk together heavy cream, sugar, egg yolks, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until it simmers gently and thickens slightly—this step takes some patience but builds that luscious caramelized base. Off the heat, stir in butter, vanilla, toasted coconut, and pecans. Set aside to cool to room temperature; it thickens more as it cools, turning that perfect spreadable texture.

Step 6: Assemble and Enjoy!

Place your first cake layer on a stand or serving plate, spread about 1 ½ cups of frosting evenly to the edges, then repeat stacking and frosting with the remaining layers. You’ll have enough frosting to cover between layers, but I usually leave the sides bare—this makes slicing nicer and shows off those beautiful layers. Then slice and watch everyone delight in every bite.

Top Tip

Having made this German Chocolate Cake Recipe several times, I’ve learned a few tricks to make it foolproof. These tips really saved me the first time I tackled this classic dessert and I swear by them now.

Temperature Matters: Let the chocolate mixture cool fully before adding it to the batter; otherwise, you risk curdling your butter.
Parchment Paper Hack: Greasing and flouring parchment in the pans prevents sticking better than flouring pans alone.
Patience with Frosting: Don’t rush the frosting cooling—waiting till it’s room temp ensures your spreading won’t melt the cake layers.
Even Slicing: Use a serrated knife and a steady hand when dividing layers; chilling cakes slightly makes slicing cleaner.

How to Serve German Chocolate Cake Recipe

German Chocolate Cake - Serving Suggestion

Garnishes

I usually keep garnishes simple here—some extra toasted coconut sprinkled on top adds a pretty crunch, and sometimes I drop a few whole pecans around the base of the cake for a rustic look. On special occasions, a drizzle of melted chocolate adds elegance without overpowering the frosting’s character.

Side Dishes

Since the cake is rich, I like to serve it alongside fresh berries or a light scoop of vanilla bean ice cream. A cup of strong coffee or black tea balances the sweetness perfectly. For parties, a simple fruit salad with mint keeps things fresh and lively.

Creative Ways to Present

One year I made mini versions of this German Chocolate Cake Recipe as individual servings layered in small glass jars—guests loved the personal touch! Another fun idea is to frost the top only and pile pecans and coconut into a cluster at the center like a rustic wreath for the holidays.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover unfrosted cake layers tightly wrapped in plastic wrap at room temperature for up to 24 hours — they actually get even better the next day. Once frosted, I store the cake covered in the fridge for up to a day. Just be sure to bring it back to room temp before serving so the butter and frosting soften delightfully.

Freezing

Freezing the cake layers works great if you want to prep in advance. I wrap each layer in plastic wrap, then foil, and freeze for up to a month. Thaw completely before frosting. The frosting itself is best fresh, but you can freeze it separately and whip gently before spreading.

Reheating

Instead of reheating the whole cake, I just let slices sit out at room temperature for about 30 minutes—that way the frosting softens, and the cake tastes like it just came out of the oven. If you want it slightly warm, microwave a slice for 10-15 seconds, but don’t go overboard or you’ll melt the frosting.

Frequently Asked Questions:

Can I make this German Chocolate Cake Recipe ahead of time?

Yes! You can bake the cake layers up to 24 hours in advance and store them well wrapped at room temperature, or freeze them for longer storage. The frosting is best made fresh but can also be prepared a few hours ahead and chilled until assembly.

Why is sour cream used in the cake batter?

Sour cream adds moisture and a subtle tang to the cake, which balances the sweetness and keeps the crumb tender. It also reacts with baking soda to help the cake rise and results in a softer texture than using milk alone.

Can I substitute evaporated milk for heavy cream in the frosting?

Yes, evaporated milk can be used as a substitute for heavy cream in the frosting. It will give a slightly lighter texture, but the flavor remains rich and delicious. Just be sure to toast the coconut and pecans for maximum flavor.

How do I keep my cake layers from sticking to the pan?

Greasing your pans thoroughly, lining them with parchment paper, then greasing and flouring the parchment, really ensures your cake layers release cleanly without sticking. This extra step saves time and frustration when you’re baking multiples layers.

Final Thoughts

This German Chocolate Cake Recipe has become such a favorite in my kitchen because it combines nostalgia with real-deal taste and texture. Every cake slice feels like a little celebration, and honestly, sharing it with friends and family is just the icing on the cake—literally! I hope you give it a try and enjoy the same warm smiles and happy bites it brings around my table.