German Chocolate Cake

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This German Chocolate Cake recipe is a classic! The moist chocolate cake paired with coconut pecan filling and chocolate frosting is so delicious together!

German Chocolate Layer CakeGerman Chocolate Layer Cake recipe

Classic German Chocolate Cake

I am so excited to share this cake with you today. It’s been a long time coming! I’ve got a German Chocolate Cheesecake and German Chocolate Cookie Stacks, but no actual cake. Crazy! I actually first made this cake a couple years ago, but wasn’t completely happy with it so it got pushed aside until now. It’s officially ready and I can’t for you to try it!

Why is it Called German Chocolate Cake?

German Chocolate Cake is one that I’ve seen many people ask questions about. The main one being, “Why is it called German? It’s not German.”

Totally true – it isn’t from Germany. The cake is actually named after the blend of sweet chocolate used in the cake, German chocolate, and the chocolate is named for the man that developed that specific blend. His name was Samuel German. So the cake isn’t “German” as in the country, it’s “German” as in the chocolate.

The chocolate blend is actually a sweet one. Most cocoa used in cake is unsweetened. The German chocolate isn’t quite as strong as unsweetened cocoa and therefore the cake isn’t always as chocolatey as you might expect. But its signature comes from the melted chocolate itself used in the cake, the buttermilk and the whipped egg whites.

And of course no German Chocolate Cake would be complete with the coconut pecan filling! Pure heaven right there. Eggs, evaporated milk, sugar and butter are cooked until they thicken and almost caramelize a bit. With the addition of coconut and pecans at the end, the filling reminds me a good bit of a samoa girl scout cookie, which is my fave!

Best German Chocolate Layer CakeFavorite German Chocolate Cake

Do You Frost German Chocolate Cake?

Some people like to leave a German Chocolate Cake unfrosted and just have the layers of cake and filling, but I really love the addition of the frosting. Not only do I love frosting, the chocolate frosting uses actual unsweetened cocoa so it does add a little more of the classic chocolate flavor to the cake without overpowering the cake itself and the filling.

How to Make German Chocolate Cake

The cake layers are made beginning with the creaming of the butter and sugar. Be sure to fully cream them together, looking for a lighter (in color) and fluffy mixture before moving onto the next step. Next is the sour cream and vanilla, then the melted German chocolate.

The eggs are separated before adding to the batter. The yolks will be mixed into the batter first, followed by the dry ingredients and buttermilk and water. The final step is whipping the egg whites and folding them into the batter. It helps create a fluffy cake with a very light crumb. Just be sure to carefully fold the egg whites into the cake batter so that you don’t deflate them.

When you’ve got everything made, you’ll layer the three layers of cake with the coconut pecan filling and then frost the cake with the chocolate frosting. Seriously, the combination is divine! If you’ve never tried German Chocolate Cake before, what are you waiting for?! Now is the time!

Homemade German Chocolate Layer CakeGerman Chocolate Layer Cake slice

Read transcript

You might also like these chocolate recipes:

Outrageous Chocolate Coconut Cheesecake Cake
German Chocolate Cheesecake
German Chocolate Cookie Stacks

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full overhead image of German Chocolate Layer Cake

German Chocolate Cake

  • Author: Life, Love and Sugar
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 14-16 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This German Chocolate Cake is a classic! The moist chocolate cake paired with the coconut pecan filling and the chocolate frosting is just delicious together!




  • 6 egg yolks
  • 12 oz can evaporated milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (168g) salted butter, cubed
  • 3 cups (255g) sweetened shredded coconut
  • 1 1/4 cups chopped toasted pecans


  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 1/4 cup (58g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 8 oz (226gGerman chocolate, melted
  • 4 large eggs, separated
  • 2 1/2 cups (325g) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (180ml) buttermilk, room temperature
  • 1/4 cup (60ml) water, room temperature


  • 1 1/2 cups (336g) salted butter, room temperature
  • 1 1/4 cups (237g) shortening (or additional butter)
  • 9 3/4 cups (1121g) powdered sugar
  • 2 tsp vanilla extract
  • 1 1/4 cup (123g) natural unsweetened cocoa powder
  • 67 tbsp (60-75ml) water or milk



1. In a large saucepan, combine the egg yolks, milk and vanilla extract and whisk until well combined.
2. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and almost pudding-like and golden brown, stirring constantly.
3. Remove from heat and stir in coconut and pecans.
4. Set in the fridge to cool completely.


5. Prepare three 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
6. In a large mixing bowl, cream the butter and sugar until light in color and fluffy, about 3-4 minutes.
7. Add the sour cream and vanilla extract and mix until well combined.
8. Add the melted chocolate and mix until combined.
9. Add the egg yolks one at a time, mixing until combined after each. Batter will seem a bit thick. Set egg whites aside for later.
10. Combine dry ingredients in another bowl, then combine buttermilk and water in measuring cup. Add half of the dry ingredients to the batter and mix until well combined. Batter will be thick.
11. Slowly add the milk mixture and mix until well combined. Scrape down the sides of the bowl to make sure all in incorporated.
12. Add remaining dry ingredients and mix until well combined. Set batter aside.
13. In another bowl, whip the egg whites with the whisk attachment on high until stiff peaks form.
14. Gently fold about 1/3 of the whipped egg whites into the batter until mostly combined.
15. Add remaining egg whites and fold together until well combined.
16. Divide the batter between the three pans and bake for 23-25 minutes, or until a toothpick inserted into the middle of the cake comes out with a few moist crumbs.


17. In a large mixer bowl, beat the butter and shortening together until smooth.
18. Slowly add half of the powdered sugar and mix until smooth.
19. Add the vanilla extract, cocoa powder and 3 tablespoons of water or milk and mix until smooth.
20. Slowly add the remaining powdered sugar and mix until smooth. Add remaining water or milk, as needed to get the right consistency for your frosting.


21. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
22. Pipe a dam of chocolate frosting around the edge of the cake, then spread about 1/3 of the filling evenly into the center.
23. Add the second layer of cake, another dam of frosting and another 1/3 of the filling.
24. Top the cake with the remaining layer and frost the outside of the cake with the chocolate frosting. Refer to my tutorial for frosting a smooth cake, if needed.
25. Use the remaining frosting to pipe swirls around the top of the cake. I used Ateco tip 844.
26. Fill in the top center of the cake with the remaining filling.
27. Store cake in an airtight container in the fridge. Cake is best for 2-3 days.

Keywords: chocolate cake recipe, german chocolate cake recipe, best chocolate cake recipe, birthday cake recipe


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German Chocolate Layer Cake - the classic german chocolate cake with coconut pecan filling and chocolate frosting!

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Recipe rating

  1. Lisa Coppersmith

    This is one of the best German chocolate cakes I’ve ever made. Everyone loves it. I made no changes to this recipe and I even made cupcakes with it. Thanks for all of your amazing recipes😊

    1. Lindsay

      The layers can be wrapped and frozen prior to frosting. I don’t typically freeze whole cakes though. You could slice the final cake and freeze individual slices though.

  2. Madeline

    Good evening! I have made this cake before and it was WONDERFUL! I am making it again soon and I was wondering how far ahead I can make the filling? I usually try to make everything the day before or the day of, but sometimes life happens! Would it be okay in the fridge for a week?

    1. Lindsay

      Because of the eggs, I’m not sure that it’d last for a full week. 3-4 days might be the most ahead I’d make it.

  3. Jennifer

    I have made this recipe several times now and it is excellent! Better than any other recipe I have tried!

  4. Mary

    The recipe made too much frosting. The filling is amazing. Cake itself was good, but for the work and time it took I was expecting better. Frosting was a challenge to spread on the sides.

  5. Angie

    Was reading some of the comments…on how good the Chocolate Whip Cream was so good in between the layers…but I didn’t see it in your recipe….Your cake is beautiful by the way !!!!!

  6. Sonia Patel


    I love your website and baked a few of your cakes. They all turn out great. I am making the German Chocolate Cake this weekend. I read in the comments that the coconut pecan filling can be made ahead of time and refrigerated. Can it be made on Friday and then be assembled on Sunday and does the filling need to come to room temperature? Thank you

    1. Lindsay

      Yes, it should be fine to make it a couple days ahead and you shouldn’t need to bring it to room temperature.

  7. Helen Cooper

    Hi. I’m looking forward to making this cake but I am confused by your conversions from cups to grams:

    1 1/2 cups (310g) sugar
    3 cups (255g) sweetened shredded coconut

    How many grams is a cup for you? I am used to the metric conversion 1 cup = 225g

    Many thanks

  8. Hosanna

    Hi there, I really appreciate the understandability in this recipe! I’m going to make this Cake soon, but I have a problem. For the coconut-pecan filling, I want to omit the pecans. Do you have any advice, like should I add more coconut to make up for the lack of pecans? Your reply is eagerly anticipated, and greatly appreciated, thanks!!

    1. Lindsay

      You could definitely add a little more coconut. The main thing is getting the filling thicken enough, so if you add a little more and it still seems too thin, you could add a little more. Also keep in mind that it thickens as it cools.

      1. Hosanna

        Hello again! I tried the recipe except I omitted the pecans, and added about 1/4 cup more coconut. Everything was perfect! Though it did find I had to add more milk into the chocolate frosting than the recipe said to get it to spread and pipe properly. Other than that, everything went according to plan, and it turned out beautiful!

        Love this recipe! I’m sure I will do it again!

  9. Steph

    I made this cake for my grandfathers 88th birthday. He absolutely loved it and it was delicious! I skipped the pecans because of his dysphagia but it was still amazing. I would definitely make again!

  10. Linda

    HI Lindsay
    I made the recipe using 3 round 6″ pans and 2 square 6″ pans, the cakes were awesome.  Only a little dry, and I noticed that the cake especially the square cake tended to fall apart as I cut it.  Do you know any reason a cake would crumble as it is cut, never had this happen before.  I also used a little espresso in the frosting, awesome!  I totally iced the round cake as it was a gift, and the top and in between layer of the square cake.   So any comment on the dryness?
    Loving your recipes

    1. Lindsay

      I’m really not sure why it’d be crumbly. If it had to do with the dryness, I might try baking the cakes for a little less time next time and making sure that you aren’t adding too much flour.

  11. Sirisha Kolli

    Hi. I only have one 9in pan so I am planning to do the cake layers one by one. How will I have to adjust the bake time and will I have to adjust the temperature ??

    1. Lindsay

      If you’re just baking one layer at a time, it shouldn’t change the baking temperature. You might need to bake the layers a few minutes less, but it won’t be much.

  12. Suzann

    I have never made a German Chocolate cake before and looked at my options and went with this one. It was a great choice! The cake was super moist and the icing complimented it so well. Everyone loved it!

  13. debbie

    Hi Lindsay!
    I made a vegan version of this cake for my grandson’s birthday (valentine’s day) and everybody loved it! My grandson is a big fan of my pecan pie so I thought he would enjoy a German Chocolate cake. BOY, did he!
    PS, I have a vegan recipe blog and plan on posting my vegan version of the cake on it. I would love to give your recipe and site credit as the basis for my recipe if that’s cool with you.?

    1. Lindsay

      I’m so glad you enjoyed it! Great to hear that a vegan version worked well for you. And yes, I would prefer that you do give me credit for the recipe inspiration or as modified from. Thanks!

  14. Rhonda

    Hi Lindsay,

    my mom used to bake this one all the time. I have only made this a couple of times, but wanted try yours. One question, have you ever used vegetable oil instead of butter in the cake batter?

    1. Lindsay

      I haven’t tried using oil in this cake recipe. Because the butter and sugar are creamed together, I wouldn’t suggest replacing the butter with oil.

  15. Lakia Steele

    Okay, I have a question. Why do you add egg yolks, or is there a way to NOT have to add egg yolks. I’m trying to understand the purpose of adding these egg yolks. I’ve looked up several recipes and majority of them have egg yolks as one of the ingredients???????????

  16. Ellia

    I’m going to make this GCC for desert for Christmas dinner. Has anyone tried making it with the addition of espresso powder and substitute coffee for the water?

    1. Madison

      The frosting does go on the inside because it has to keep in the filling. It does go on the outside and the top too.
      When I first started making cakes I underestimated how much frosting I needed and I had to keep making more to cover and fill the cakes.

  17. Rosy Stphen

    Hi i am New into this Site as said i am big fan of German Chocolate cake hmmm so yummy the chocolate frosting and the coconut spread feels like heaven some time and your recipe is like try at home. But i have a question is if i make it for my own shop how long will it stay.Any Advice….

  18. Carol Vilevac

    Fabulous version of an old classic. Came out perfect. Only change I made to cake re ipe was to use cold coffee instead of water. And, since this was for my husband’s birthday, I made a double batch of custard frosting. This will be my new go to recipe for thy his cake.

  19. Smitha Lakshman

    Hii Lindsay here from India a huge fan of you .. I tried your most of cakes and each time they came out 👌👌👌..I am planning to do German chocolate cake for my hubby 40 th birthday but can you clear me this can we use any dark chocolate instead of German chocolate, as it’s not available here..  please do help me with this 

    1. Lindsay

      I do believe a different kind of chocolate might affect the results. I would try to find a more chocolate similar. You might have more success with a milk chocolate instead of dark chocolate.

  20. Sarah

    I baked this for my dad for Father’s Day last year and when I asked him what kind of cake he would like this year, guess what he picked? This recipe is excellent! It was the first of Lindsay’s recipes I tried and it was enough to get me to come back for many more. Thank you for sharing your talent with us, Lindsay!

  21. David Gibbs

    This cake looks simply amazing. I’m making it later today. On the frosting, it says 9 3/4 cup powdered sugar. Should that be 1 3/4 cups? Thank you!

    1. Lindsay

      Nope, it’s correct. The powdered sugar adds volume to the frosting and stabilizes it. You could reduce it a bit, but 1 3/4 cups would be far too little.

  22. Mandy

    This is my husbands favorite cake. I’m going to make it Monday for his bday but it’s awfully big for just the 2 of us. If I cut the recipe in half would that be ok?  If so what size pans should I use I’d like to still make 2 layers

    1. Lindsay

      Cutting it in half should be fine. I haven’t tried it, so I’m not entirely sure of the pan size. You could try 6 or 7 inch.

  23. Erin

    Excited to try this! Only one of the butters listed says unsalted. Is it salted for any of it’s other uses in the recipe? 

    1. Lindsay

      Yes, but you could always use salted in the cake and just leave out the salt – or use unsalted in the others and just add salt to taste.

      1. Erin

        Thank you for getting back to me about the butter! Made the cake today and it was delicious!!  I will definitely be making this one again!

  24. Shawnna

    Hi, I am wondering if all the cold items need to be at room temp or just the items stated? 
    I’ve heard for frosting to be at room temp with butter, also do the eggs need to be at room temp?

    1. Lindsay

      The butter for the frosting should be room temperature (I updated that). For everything else, I’ve marked what I recommend, but it certainly won’t hurt anything if cold stuff is room temperature. It can help things incorporate a little easier, but isn’t really required.

  25. Taylor

    This is by far the best chocolate cake I’ve ever tried. I’ve made it a couple times now too and it’s been spot on every time. Today I am trying to make it for a large party tomorrow and the recipe is gone!   SOS SOS SOS I  need it it’s just so good 

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

  26. Bronwyn

    Hello from Western Australia! I really wanted to make this cake and decided to for family dinner tonight. Have had a little hiccup due to the fact that you cannot buy German Chocolate or Sweetened Shredded Chocolate over here ????
    I have done a lot of googling and made / found substitutes (sort of) and the filling and cake are at putting together stage. I am really, really nervous about how the cake is going to taste in case I messes up with the substitute to German Chocolate….
    It looks ok. I am just hoping that it tastes as good as yours looks!

  27. katie

    Am i reading this right? 9 and 3/4 cups of powdered sugar, i know there is a lot of powdered sugar in frosting but is this right?

  28. Becky

    Hi Lindsay – this cake looks amazing- just the special party cake I was looking for- quick question how well does the cake hold up – for the sake of time I need to make it a day ahead of time and am planning to refrigerate it for a day before serving.  Thanks!

      1. Dorothy Terrill

        Angie if you google Two sisters crafting and look for their whipped cream frosting recipe. It easy to make. Used mainly with heavy whipping cream, instant pudding.

  29. Karen

    I am going to make a simple one layer cake with your recipe in a 9 x 9 square pan. With your coconut pecan topping. Any idea how much less batter I should make? Probably more than half?

    Hey – maybe I’ll make a full batch and then make cupcakes with the rest.

    Any thoughts though?

    1. Lindsay

      I actually think cutting it in half would probably be about right. You’d just need to adjust the baking time (increase it a bit).

  30. Evelyn

    This cake was amazing!! Huge hit! My only thing was my layers came out really thin and I used and 8” pan instead of a 9”. I was wondering if you knew maybe what the problem was?

    1. Lindsay

      It’s really hard to know from a distance what might have gone wrong. Some common places where people have trouble are not fully creaming the butter and sugar and over-mixing the batter. I hope that helps!

  31. Sarah

    I made this cake for a coworker who was leaving. His favorite cake is german chocolate. This cake was a BIG hit and everyone loved it!! Love your classic version as well. Great recipe! Thank you!

  32. Amelia

    The cake is the best looking german chocolate cake I’ve seen. You have beautiful decorating skills. How did you create the border at the bottom of the cake? I have a 2D tip and didn’t want to buy anymore tips. Thanks

    1. Lindsay

      It might bake ok in 8 inch pans, but they’d definitely be thicker layers. If you have 8×3 inch pans, that’d probably be best.

  33. Yyacheeko Veal

    I made the cake and followed the recipe exactly. It looks beautiful but the cake is a bit dry. What did I do wrong?

  34. Brenda Milcetic

    Hi Lindsay,
    I really appreciate you getting back to me regarding the German Chocolate cake recipe. That totally makes sense to me now I guess we have the same taste; I love lots and lots of chocolate flavor and tons of icing myself so we’re good to go!! I am new to baking so I just wanted to make sure I was following your awesome-looking recipe properly. Thank you and God bless

  35. Brenda Milcetic

    Hi Lindsay,
    Why do you use 6 eggs yolks and not 4 in the filling? Also, why use 8 0zs of chocolate, and not 4 oz like I see in other recipes? And finally, why so much icing sugar, butter and shortening for the icing? Again, I see other recipes using almost have the amount. Please help!! Am going to be making this cake for my mother’s 79th birthday next week because it looks so awesome. But just needing some clarification on the measurements.

    Thank you Lindsay

    1. Lindsay

      I can’t speak for other people’s recipes, but this is how mine is made. Do others use fewer yolks with the same amount of the other ingredients? More yolks will help to thicken and make thing rich. For the chocolate, more will give a stronger flavor, which I personally prefer. And for the frosting, again that’s simply my recipe. Perhaps I like more frosting than some people? Feel free to reduce it. I hope you enjoy it and that your mother has a wonderful birthday!

      1. Kristine Bernadette McCauley

        Hi! Just wanna ask if I can subs German chocolate to a cocoa powder? If so, how much cocoa powder do you think I should need? Thank you 🙂

      2. Lindsay

        I don’t know how much it’d be without trying it and I’m not sure how well it’d work. If you’d like to use a cocoa powder based chocolate cake, you could try the cake layers in this chocolate cake.

  36. Sharon

    Hello, can’t find German Chocolate in my area, what can I use instead? Would a regular milk chocolate would do the job?
    Thank you 

  37. Christina Kahn

    This recipe is spot on! Made it exactly as written and it turned out beautifully! Wish I could post a picture of my finished product! Way to go on a great cake!

  38. Mary N.

    I am making this tonight for a retirement party at work. The guest of honor loves German chocolate. This will be my first time making one. This recipe looks fabulous!

  39. Marwa Moubadder

    This looks amazing! I want to make a multilayer 9×13 cake. How many 9×13 cakes would this recipe make? And what would be the bake time?

    1. Lindsay

      I haven’t made it as a 9×13 but it would likely make one full sized 9×13 cake, maybe a little more. Not sure of the bake time.

  40. Crystal

    Hi! I made this beautiful cake today (haven’t sliced into it yet). Could you tell me what tip you used for that small border around the bottom of the cake? It’s perfect! Thanks!

  41. Lori

    Loved this cake. Will definitely make it again. I had way too much frosting though. I may cut the recipe on half next time.

  42. Wenonah Denbigh

    I made this cake for a retirement party. It was his favorite kind of cake. It was a hit. It was so heavy that my arms ached from carrying it in! 

  43. Erica

    I made this today and followed the instructions.  I went to assemble the cake and the filling had gone hard to a solid form.  I tried warming it gently in the microwave and the only thing that happened was it got softer, but deff not spreadable and the butter was separating out of it.  Please help I have to remake this filing in the the next day or so and I really would like to know what I did wrong.

    1. Lindsay

      Hmmm, hard to know for sure but possibly it was overcooked. I’d try reducing the cooking time a bit on it. Keep in mind while it’s cooking that even though it may look a little thin, it thickens as it cools. You don’t want to cook it until it looks thick enough to add to the cake or it’ll be too thick when cool.

  44. Spring

    Hi Lindsay! Every recipe of yours I’ve tried has been delicious and this one didn’t disappoint! I’ve been on a mission to find the perfect Italian Cream Cake, which is my mother’s favorite. Do you have one in your repertoire? 

    1. Lindsay

      I’m to hear you’ve enjoyed everything! I don’t currently have an Italian Cream Cake, but I’ve written it down for the future. Thanks! 🙂

  45. Emanul Johnson

    Do this recipe make 2 inch thick Cake using three 9” cake pan or do I need to double the recipe to get 2 inch cake 

    1. Lindsay

      I’m not sure that’d you’d need to quite double it, but you’ll probably need extra batter to get three full cakes at 2 inches thick.

  46. Ericka

    Hi! I was wondering, what alterations could I make to make this cake non-dairy? It’s my boyfriend’s birthday this weekend and he’s allergic to dairy but I really want to make him an epic cake. Thanks!

  47. Lauren Rae Thomas

    Hello Again!

    I wanted to follow up now that I’ve actually made this delightful cake! Because of a very demanding toddler I made this cake over the course of two days. The first day I made the cake layers and the coconut filling. The second day I made the frosting and iced the cake using your smooth icing tutorial instructions. The only modification I made was to use the dark rum simple syrup recipe from David Lebowitz’s german chocolate cake recipe because my mother loves dark rum and this was for her. I want to thank you for a delicious recipe and a great icing tutorial. Using both I was able to create an absolutely beautiful and tasty cake that made my mother super happy. I will say that I am going to continue to use both the icing and the crumb recipe as my standard chocolate cake go-to. I was reticent to use half shortening, but I am glad I did as the icing was beyond delicious. I wish I could post a picture.

    Thank you again for this lovely recipe and I look forward to making many more of your cakes in the future.

  48. Lauren Thomas

    I have two questions. Would it be possible to make the coconut filling a day before and refrigerate? And what is the benefit of using some shortening/some butter in the icing? Would the flavor and consistent suffer greatly by just using butter?

    Thank you in advance! Looking forward to making this for my amazing mother’s birthday. 🙂

  49. Amy

    I made this cake yesterday for some family friends who adore German chocolate cake. It was incredible! Everyone loved it. The instructions were very easy to follow as well. Thanks for the delicious recipe.

    1. Marsha Pettis

      I just bake this German Chocolates cake. It was fantastic, everyone loved it.
      But the Chocolate Frosting was enough for 2 full cakes. Saved half to do another cake. Need to cake recipe in half.

      1. Lindsay

        I can definitely be more heavy-handed with my frosting than some. Certainly feel free to reduce it. I’m glad you enjoyed the cake otherwise!

  50. Julie | The Old School Cook

    Looking forward to making this later this month for my own birthday!  German Chocolate is my favorite. 

  51. Stefania

    Hi Lindsay, I really really love this recipe but I have a problem with evaporated milk, supermarkets don’t sell it in my country. Is it the same if I use regular milk instead of evaporated milk? I would appreciate any kind of advice thank you very much for your recipies and toy page!!

    1. Lindsay

      You can certainly try it. Evaporated milk has less water in it than regular milk, so you might need to cook the filling longer to reduce the liquid content and have it thicken up nicely.

  52. Abby

    I can’t find the video anywhere, and have tried opening this in two different browsers. Did it get deleted? Dying to make this!

    1. Lindsay

      I’m not sure what happened, but you’re right that the video had disappeared. I’ve added back in. Thanks Abby!

  53. Susanna

    This looks good but I’m not sure if it’s too complicated for my for time to try but I gonna try and make it for my son’s birthday but I’m gonna make it two layers instead any advice would be appreciated

    1. Lindsay

      You’ll need to increase the baking time a bit for two layers. As far as advice, check out the video above the recipe for some help and let me know if you have any specific questions. I hope you enjoy it! Thanks!

    1. Dorothy Terrill

      German chocolate cake is my aunt’s favorite cake. I made a 2 tier cake for her 80th birthday party. She loved it and so did everyone else. I torted each layer in half and rotated chocolate whipped cream frosting in between the normal German chocolate filling.

      1. Dorothy Terrill

        My husband loved your filling with the chocolate whipped cream filling. He asked me to make your cake with the two fillings mixed together for his birthday. He loved his cake, I guess I made a new type of cake flavor filling.

      2. Angie

        Hi Dorothy I was at interested in how you did the Chocolate Whip Cream in between your layers of the German chocolate cake ??? Sounds so good !!!

  54. Ivory

    German chocolate cakes are my favorite cake out of many.  Your cakes always looks so scrumptious .  Thanks fr sharing.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12