German Chocolate Cake

I still remember the first time I realized this cake isn’t actually from Germany—it’s named after Sam German, who created the specific baking chocolate! That fun fact aside, this recipe is a texture lover’s dream, combining a tender, airy crumb with that iconic, chewy coconut-pecan topping. It is the perfect balance of rich chocolate and nutty sweetness that feels fancy but is surprisingly doable at home.

this Recipe

We are making this classic shine by focusing on the meringue fold—that is the secret to keeping the layers light despite the rich ingredients. With a simple buttermilk tang and a frosting you cook right on the stovetop, this cake delivers a flavor pop that store-bought versions just can’t match. Grab your mixer, because we are about to bake something spectacular.

Why This Recipe is a Total Keeper

There is a reason this cake has stood the test of time—it hits every flavor note you want in a dessert. The distinct flavor comes from the specific sweet baking chocolate, which is lighter and milder than semi-sweet, allowing the coconut and pecan frosting to really sing without being overpowered.

What I love most is the texture contrast. You get the crunch of the pecans, the chew of the coconut, and a cake base that is impossibly fluffy thanks to whipped egg whites. It is a rustic, messy-beautiful cake that doesn’t need perfect piping skills to look absolutely stunning on a cake stand.

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The Flavor Stars

Baker’s German’s Sweet Chocolate

This is the non-negotiable heart of the recipe. Unlike regular dark chocolate, this bar has a higher sugar content and a milder cocoa punch, which is traditional for this specific cake.

Buttermilk

The acidity here is crucial. It reacts with the baking soda to create lift and adds a subtle tang that cuts through the sweetness of the sugar and coconut.

Pecans & Coconut

For the best flavor pop, I highly recommend toasting your pecans before chopping them. It brings out a nutty depth that transforms the frosting from good to wow. Use sweetened flaked coconut for that classic sticky texture.

Separated Eggs

You will use the yolks for richness in both the cake and the frosting, while the whites get whipped into stiff peaks to give the batter its airy lift.

How to Make It

Step 1: Prep and Melt

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper—this step ensures your layers come out perfect. Melt the chocolate pieces in the boiling water, stirring until smooth, and set it aside to cool completely.

Step 2: Cream the Base

In a large bowl, beat the softened butter and 2 cups of sugar until the mixture is fluffy and pale yellow. This incorporates air right from the start. Beat in the 4 egg yolks one at a time, making sure each is fully blended before adding the next. Stir in the vanilla and the cooled chocolate mixture.

Step 3: Alternate and Mix

Sift your flour, baking soda, and salt together. Add this dry mixture to your chocolate batter alternately with the buttermilk, doing this in 3 or 4 batches. Beat just until the batter is smooth—about one minute. Do not overmix!

Step 4: The Meringue Fold

In a separate clean glass or metal bowl, beat the 4 egg whites until stiff peaks form. This is your texture secret. Gently fold these whites into the chocolate batter with a spatula, keeping as much volume as possible.

Step 5: Bake and Cool

Pour the batter evenly into your prepared pans. Bake for 35 to 40 minutes, or until a toothpick comes out clean. Let them cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

Step 6: The Coconut-Pecan Frosting

While the cakes cool, make the frosting. In a saucepan, combine the evaporated milk, 1 cup sugar, 3 egg yolks, 1/4 cup butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in the coconut and pecans. Let it cool until it is spreadable, then frost between layers and on top.

Jasmine’s Simple Flavor Tips

Toast Those Nuts

I cannot stress this enough—take five minutes to toast your pecans in a dry pan before adding them to the frosting. It releases oils that make the flavor much more vibrant. It’s a small tweak with a huge payoff for Rich Chocolate Treats.

Room Temperature Matters

Make sure your butter, eggs, and buttermilk are all at room temperature before you start. This ensures the batter emulsifies properly, giving you that tender crumb we are after.

Cooling the Frosting

The frosting will look runny right off the stove. Be patient! As it cools, the butter solidifies and the coconut soaks up the moisture, creating that thick, spreadable consistency we love.

Make It Yours

The Espresso Pop

Want to deepen the chocolate flavor? Add a teaspoon of espresso powder to the boiling water when melting the chocolate. It doesn’t taste like coffee; it just makes the chocolate taste more like *chocolate*. This is a trick I use in many of my Classic Favorites.

Inside-Out Cupcakes

You can easily adapt this batter for cupcakes. Bake for 20-25 minutes and top each one with a generous mound of the coconut-pecan frosting.

Different Nuts

If you aren’t a fan of pecans, walnuts are a traditional substitute that works beautifully. The slightly more bitter skin of the walnut balances the sweet coconut filling nicely.

How to Serve

This cake is rich, so I love serving it with a simple cup of dark roast coffee or a shot of espresso to cut through the sweetness. If you are serving this for a birthday or celebration, check out our Party Cakes & Events for more presentation ideas.

A dollop of unsweetened whipped cream on the side is also a lovely addition. The creaminess balances the chewy texture of the coconut frosting perfectly. Since the sides are exposed, you can garnish the cake stand with extra toasted pecans or even edible flowers for a pop of color.

The Sweet Spot

There is something so satisfying about mastering a classic like this. The combination of the light, airy sponge with that dense, chewy topping is pure magic. It is proof that you don’t need fancy decorating tools to make a showstopper—just great ingredients and a little patience. For another fun baking project, try our ideas for Cute & Quick Bakes.

I hope this recipe brings a little extra joy to your kitchen! If you bake it, snap a photo and tag me—I’d love to see your layers.

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