German Chocolate Cake

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 Cake

German 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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German Chocolate Cake

  • Author: Life, Love and Sugar
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 14-16 Slices
  • 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.


  • Serving Size: 1 Slice
  • Calories: 1527
  • Sugar: 140 g
  • Sodium: 720.8 mg
  • Fat: 77.8 g
  • Carbohydrates: 189.1 g
  • Protein: 27.4 g
  • Cholesterol: 210.4 mg

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. 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?

  2. 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

  3. 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.

  4. 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 

  5. 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!

  6. 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!

  7. 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.

  8. 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!

  9. 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.

  10. 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! 

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!

Scripture I’m Loving

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