If you’ve ever dreamed of baking the ultimate German Chocolate Cake at home, you’re in the right place. This easy German Chocolate Cake features deep, rich chocolate layers made extra moist with sour cream and melted semi-sweet chocolate, all layered with a gooey, homemade coconut pecan frosting that’s buttery, nutty, and sweet. Perfect for birthdays, holidays, or any time you want to impress without spending hours in the kitchen, this classic dessert delivers that nostalgic, bakery-style taste with straightforward steps.
Table of Contents
Why You’ll Love This German Chocolate Cake
This isn’t just another chocolate cake—it’s a flavor experience. The tender, fudgy layers get their depth from both Dutch-process cocoa and real chopped chocolate, while the frosting is a time-honored stovetop creation full of toasted coconut and crunchy pecans. Unlike store-bought versions or quick-mix alternatives, this recipe gives you total control over ingredients, richness, and texture. Plus, it’s a crowd-pleaser that’s been tested by hundreds of home bakers and dubbed a “family favorite” again and again.
Ingredients for German Chocolate Cake
To keep things organized and foolproof, we’ve split the ingredients into two main parts: the chocolate cake layers and the coconut pecan frosting.
Chocolate Cake Layers
- 4 oz semi-sweet chocolate (finely chopped)
- ¼ cup Dutch-process cocoa powder
- ½ cup boiling water
- 2 cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp salt
- 12 tbsp unsalted butter (softened)
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- ¾ cup full-fat sour cream (room temperature)
Coconut Pecan Frosting
- 2 cups heavy cream (or evaporated milk)
- 2 cups granulated sugar
- 6 large egg yolks
- 1 tsp salt
- 1 cup unsalted butter
- 2 tsp vanilla extract
- 2 cups toasted, finely chopped pecans
- 4 cups sweetened shredded coconut (toasted)
Ingredient Notes
Chocolate: Use high-quality bar chocolate—not chips—for the best melt and flavor. You can also use Baker’s German sweet chocolate if you prefer a milder taste.
Dutch-process cocoa: This is essential. It’s alkalized, which gives a smoother, deeper chocolate flavor and a darker color. Don’t substitute with natural cocoa unless you adjust the leavening.
Sour cream: Provides tenderness and moisture. Full-fat is recommended—low-fat versions may dry out the crumb.
Eggs and dairy: Room temperature ingredients blend more evenly, leading to a lighter, more consistent batter.
Pecan & coconut allergy? You can omit pecans entirely for a nut-free version. The coconut is traditional, but if needed, you could reduce or replace it with toasted oats for texture (though this changes the classic profile).
Step-by-Step Instructions
Follow these clear, tested steps for a perfectly layered and frosted cake.
Step 1 – Prep and Bloom the Chocolate
Preheat your oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly grease the paper. In a small bowl, combine chopped chocolate and Dutch-process cocoa. Pour in ½ cup boiling water, cover, and let sit for 5 minutes. Whisk until smooth, then cool completely.
Step 2 – Make the Cake Batter
In a stand mixer with the paddle attachment, cream softened butter, granulated sugar, and brown sugar on medium speed for 3 minutes until light and fluffy. Add eggs one at a time, mixing well after each. Beat in vanilla.
Add the cooled chocolate mixture and mix until fully incorporated. In a separate bowl, whisk together flour, baking soda, and salt. With the mixer on low, alternate adding the dry ingredients and sour cream—starting and ending with flour (flour → sour cream → flour → sour cream → flour). Mix just until combined.
Step 3 – Bake and Cool
Divide batter evenly between pans. Bake 30 minutes, or until a toothpick comes out clean or with a few moist crumbs. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4 – Make the Coconut Pecan Frosting
While cakes bake, prepare the frosting: In a medium saucepan, whisk heavy cream, sugar, egg yolks, and salt. Cook over medium heat, stirring occasionally, until it thickens slightly and coats the back of a spoon (about 10–12 minutes). Remove from heat. Stir in butter until melted, then add vanilla, toasted coconut, and pecans. Let cool to room temperature—it will thicken as it cools.
Step 5 – Assemble the Cake
Once cakes are fully cooled, use a long serrated knife to slice each horizontally into two layers (you’ll have 4 total). Place the first layer on a cake stand. Spread about 1½ cups of frosting evenly to the edge. Repeat with remaining layers, finishing with frosting on top. Leave the sides bare for a rustic “naked cake” look, or pipe chocolate buttercream around the edges if desired.
Print
Easy German Chocolate Cake with Coconut Pecan Frosting
- Total Time: 65 minutes
- Yield: 12 servings
Description
An ultra-moist, rich German chocolate cake made with melted chocolate, Dutch-process cocoa, and sour cream, layered with a buttery, gooey, homemade coconut pecan frosting. A nostalgic bakery-style dessert made simple for birthdays, holidays, and special occasions.
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 tsp baking soda
- 3/4 tsp salt
- 12 tbsp unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup full-fat sour cream, room temperature
- 2 cups heavy cream or evaporated milk (frosting)
- 2 cups granulated sugar (frosting)
- 6 large egg yolks (frosting)
- 1 tsp salt (frosting)
- 1 cup unsalted butter (frosting)
- 2 tsp vanilla extract (frosting)
- 2 cups toasted, finely chopped pecans
- 4 cups toasted sweetened shredded coconut
Instructions
- Preheat oven to 350°F. Grease two 9-inch pans, line with parchment, and grease again. Combine chopped chocolate, cocoa, and boiling water; cover 5 minutes, then whisk smooth and cool.
- Cream butter, granulated sugar, and brown sugar for 3 minutes. Add eggs one at a time, then vanilla. Mix in cooled chocolate mixture.
- Whisk flour, baking soda, and salt. With mixer on low, alternate adding dry ingredients and sour cream, starting and ending with flour. Mix just until combined.
- Divide batter between pans and bake 30 minutes or until a toothpick comes out clean. Cool 10 minutes, then transfer to racks to cool completely.
- For frosting, cook heavy cream, sugar, egg yolks, and salt over medium heat until thickened and coating a spoon. Remove from heat; stir in butter, vanilla, coconut, and pecans. Cool completely.
- Slice each cake into two layers for a total of four. Layer cake and spread 1½ cups frosting between each layer, finishing with frosting on top. Leave sides bare or add buttercream if desired.
Notes
Toast coconut and pecans for deeper flavor. Use room-temperature dairy and eggs for a smooth batter. Cool cakes fully before frosting for clean layers.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Pro Tips for Success
- Toast your coconut and pecans—even if the package says “pre-toasted.” A quick 5–7 minutes in a 350°F oven deepens flavor and adds crunch.
- Don’t skip room-temperature ingredients. Cold eggs or sour cream can cause the batter to curdle or bake unevenly.
- Cool cakes completely before slicing or frosting. Warm cake = melted, sliding frosting.
- Use a cake leveler or dental floss for clean, even layers. It’s easier than it looks!
- Make frosting ahead. It keeps in the fridge for up to a week—just bring to room temp and stir before using.
- Boil, then measure water. Don’t measure first and then boil—it can over-evaporate and throw off ratios.
Flavor Variations
Want to put your own spin on this classic?
- Nut-free version: Skip pecans entirely; the coconut still gives great texture.
- Mocha twist: Add 1 tsp instant espresso powder to the chocolate mixture for a mocha depth.
- Mini version: Bake as cupcakes (fill liners ⅔ full; bake 18–22 minutes) and top with a generous spoonful of frosting.
- Gluten-free: One reader successfully used a 1:1 gluten-free flour blend with no other changes.
- Dairy-light option: Use evaporated milk instead of heavy cream in the frosting—it’s traditional and slightly lighter.
Serving Suggestions
Serve slices at room temperature for the best texture and flavor. This cake pairs beautifully with:
- A scoop of vanilla bean ice cream
- A drizzle of salted caramel sauce
- A hot cup of coffee or cold glass of milk
- Fresh berries on the side for a bright contrast
It’s ideal for birthdays, potlucks, Easter, Thanksgiving, or Christmas—but honestly, it’s too delicious to save just for special occasions.
Storage and Freezing Instructions
Because the frosting contains egg yolks and dairy, store the cake covered in the refrigerator for up to 3 days. Bring to room temperature 30–60 minutes before serving for best taste.
To freeze:
- Slices: Wrap tightly in two layers of plastic wrap. Freeze up to 2 months. Thaw overnight in the fridge.
- Whole cake: Flash-freeze uncovered until frosting is firm (1–2 hours), then wrap in plastic + foil. Freeze up to 2 months. Thaw overnight in the fridge, then rest at room temp before serving.
Nutrition Facts (Per Serving)
Assuming 12 generous slices:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 720 |
| Protein | 9g |
| Carbs | 84g |
| Fat | 42g |
| Fiber | 3g |
| Sodium | 380mg |
Note: Values are estimates and can vary based on brands and substitutions.
Other Recipes You Might Enjoy
Easy Peanut Butter No Bake Cookies—Quick & Delicious Treat
Best Gingerbread Men Cookies: Warm Spice & Holiday Fun
Ultimate Santa Claus Macarons: Festive Christmas Macaron Recipe
FAQ About German Chocolate Cake
What is German Chocolate Cake?
Despite the name, German Chocolate Cake isn’t from Germany—it’s named after Samuel German, an American who developed a sweet baking chocolate for Baker’s Chocolate Company in 1852. The cake became popular in the U.S. in the 1950s when a Dallas newspaper published a recipe using “German’s Sweet Chocolate.”
Why is my frosting runny?
The frosting thickens as it cools. If it’s still runny after cooling, it may not have cooked long enough. It should coat the back of a spoon and leave a clear path when you run your finger through it. Refrigerating briefly can help it set.
Can I make this cake ahead of time?
Yes! Bake and cool the cake layers up to 2 days ahead; store wrapped at room temp. The frosting can be made 3–5 days ahead and refrigerated. Assemble the day before serving.
Can I use a different pan size?
For 6-inch pans, use the blog’s smaller version—it’s scaled correctly. This recipe makes too much batter for 8-inch pans without overflowing, and too little for a full sheet pan.
Is German chocolate the same as semi-sweet?
No. German chocolate is sweeter and milder. Semi-sweet has a deeper chocolate flavor. Both work, but semi-sweet gives a richer taste.
Final Thoughts
This easy German Chocolate Cake delivers everything you love about the classic—deep chocolate flavor, ultra-moist crumb, and that irresistible coconut-pecan frosting—without complicated techniques or hard-to-find ingredients. Whether you’re a beginner or a seasoned baker, this recipe is reliable, rewarding, and guaranteed to earn rave reviews. So preheat your oven, toast those pecans, and get ready to slice into a piece of dessert history.For more inspiration, check out this Easy Christmas Charcuterie Board for Holiday Parties or explore more on Pinterest for your next meal idea!