original german chocolate cake recipe

Written BySheba G Updated On
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The Best original german chocolate cake recipe

I have been making this original German chocolate cake recipe for years, and it is always a hit with my family. The rich, moist chocolate layers paired with that classic coconut pecan frosting are just perfect. My kids love helping me spread the frosting, and it is a dessert that makes any occasion feel special. What I really appreciate is that this recipe uses simple, real ingredients like butter, eggs, and buttermilk, which give it a homemade taste you just cannot get from a box mix. It is not the healthiest treat around, but the nuts and coconut do provide some fiber and healthy fats, so it feels a little less indulgent than some other cakes. For birthdays, holidays, or just a Sunday dinner, this cake is always a good choice.

Original German Chocolate Cake

4.7 from 994 votes

This is the classic German chocolate cake with moist chocolate layers and a gooey coconut pecan frosting. It is a rich and decadent dessert that has been a family favorite for generations.

Prep Time30 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hour
Servings: 12Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Cake

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 ounces sweet baking chocolate, melted and cooled

For the Coconut Pecan Frosting

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

👨‍🍳Directions

1Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
2In a large bowl, cream together the softened butter and 2 cups sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla.
3In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
4Stir in the melted and cooled chocolate.
5In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the cake batter.
6Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
8To make the frosting, combine the evaporated milk, 1 cup sugar, egg yolks, and 1/2 cup butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light golden brown, about 12 minutes.
9Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans. Let the frosting cool until it is thick enough to spread.
10Place one cake layer on a serving plate and spread with about 1/3 of the frosting. Repeat with the remaining layers and frosting. Leave the sides of the cake unfrosted for a classic look.

🔧Equipment

Three 9-inch round cake pans
Electric mixer
Large mixing bowls
Medium saucepan
Whisk
Wire cooling racks

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 32g💛Saturated Fat: 16g❤️Cholesterol: 145mg🧂Sodium: 320mg🌾Total Carbs: 56g🥦Dietary Fiber: 2g🍬Sugars: 42g🥩Protein: 7g

📝Notes

Tips: Make sure your egg whites are at room temperature for best volume when beating. For a more intense chocolate flavor, use a high quality sweet baking chocolate. The frosting will firm up as it cools, so do not let it get too thick before spreading.

Watch Video Of How Original German Chocolate Cake Works

This original German chocolate cake recipe is always a good idea for any occasion, from birthday parties to holiday dinners. It works so well for family gatherings because everyone loves that classic combination of chocolate and coconut pecan frosting. I hope you get to make it and share it with the people you love.

❓ Frequently Asked Questions About Original German Chocolate Cake

1. Why is it called German chocolate cake if it is not from Germany?

The cake is named after Samuel German, an American baker who developed a type of sweet baking chocolate. The brand name was German’s Chocolate, and the cake became popular after a recipe was published in a Dallas newspaper in 1957. It is an American creation, not German.

2. Can I use a box mix for the cake part?

You can, but the homemade cake is much better. The box mix will not have the same moist and tender crumb. If you are short on time, use a good quality chocolate cake mix and make the homemade coconut pecan frosting. That frosting is the real star of the show.

3. Do I have to use buttermilk?

Yes, buttermilk is key for the texture and flavor of this cake. It makes the cake tender and helps react with the baking soda for a good rise. If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.

4. How should I store this cake?

Because the frosting has a dairy and egg base, you should store the cake in the refrigerator. Place it in an airtight container or cover it with plastic wrap. It will keep for up to 4 days. Let it sit at room temperature for about 30 minutes before serving for the best flavor and texture.

5. Can I freeze German chocolate cake?

Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and then in foil. You can also freeze the frosted cake, but the texture of the frosting may change slightly. Thaw in the refrigerator overnight before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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