What are the ingredients in German chocolate cake?

The classic recipe for German chocolate cake calls for sweet baking chocolate (often German’s Sweet Chocolate), buttermilk, sugar, eggs, vanilla, all-purpose flour, baking soda, butter, and salt. The iconic coconut pecan frosting uses evaporated milk, egg yolks, sweetened shredded coconut, chopped pecans, vanilla, sugar, and butter.

What is the difference between a chocolate cake and a German chocolate cake?

Traditional chocolate cake uses unsweetened or dark chocolate and is often topped with chocolate buttercream or ganache. In contrast, German chocolate cake uses a milder sweet chocolate and is layered with a cooked coconut pecan frosting—no chocolate icing here. The texture and flavor are unique to this beloved American classic.

Is there buttermilk in German chocolate cake?

Yes. Buttermilk is a key ingredient in the recipe for German chocolate cake . It adds a tangy flavor and helps activate baking soda, resulting in a moist, tender crumb that stands up well to the rich frosting.

Does German chocolate cake need to be refrigerated overnight?

If you're not serving it within the same day, it's best to refrigerate the cake due to the egg and dairy content in the frosting. Cover it well to prevent drying. Let it come to room temperature before serving for the best flavor and texture.

What is the most popular German cake?

Ironically, German chocolate cake isn’t German. The most popular cakes in Germany include Black Forest cake (Schwarzwälder Kirschtorte), Bee Sting cake (Bienenstich), and fruit-covered sponge cakes. German chocolate cake is an American invention.

What kind of frosting for German chocolate cake?

A cooked coconut pecan frosting is the traditional choice. Made with evaporated milk, egg yolks, sugar, butter, vanilla, coconut, and pecans, it’s spread thick between the layers and on top—no chocolate frosting needed.

Recipe for German Chocolate Cake – The 5-Step Homemade Classic

Name: The Best-Ever Recipe for German Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American (despite the name!)
Ingredients: 1 package (4 oz) German’s Sweet Chocolate, melted; 1/2 cup boiling water; 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1/4 tsp salt; 1 cup buttermilk; 1 tsp vanilla extract; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, separated; 1 cup evaporated milk; 1 cup granulated sugar; 3 large egg yolks; 1/2 cup unsalted butter; 1 tsp vanilla extract; 1 1/3 cups sweetened shredded coconut; 1 cup chopped pecans

Description

This classic German chocolate cake is moist, layered with rich coconut pecan frosting, and easy to make in 5 foolproof steps—perfect for celebrations or any sweet craving.

Ingredients

Scale

Cake Layers:

1 package (4 oz) German’s Sweet Chocolate, melted
1/2 cup boiling water
2 1/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 tsp vanilla extract
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated

Coconut Pecan Frosting:

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

Instructions

Prep: Preheat oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.
Make Cake Batter: Melt chocolate in boiling water; cool. Sift flour, baking soda, and salt. Cream butter and sugar until fluffy. Add egg yolks one at a time. Mix in melted chocolate and vanilla. Alternately add flour mixture and buttermilk. In a separate bowl, beat egg whites until stiff peaks form, then fold into batter.
Bake: Pour into pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes; then remove and cool completely.
Frosting: In a saucepan, stir together milk, sugar, egg yolks, and butter over medium heat. Cook, stirring, for 12–15 minutes or until thickened. Remove from heat and add vanilla, coconut, and pecans. Cool completely before frosting.
Assemble: Place one cake layer on a plate. Spread 1/3 of the frosting. Repeat with remaining layers. Leave sides unfrosted.

Notes

You can prepare the frosting a day in advance and refrigerate it.
Toasting the pecans before adding boosts flavor.
Chill the cake before slicing for neater pieces.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American (despite the name!)

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