Homemade German Chocolate Cake is a yummy recipe to make the German chocolate cake, coconut pecan filling, and chocolate ganache from scratch.
German chocolate cake has been one of my favorite cakes for as long as I can remember, but I’ve never liked the mix versions. I make either a German chocolate sheet cake or this delicious homemade German chocolate cake when the cravings strike.
This version combines moist and fluffy sweet chocolate cake, rich coconut pecan frosting, and a delicious chocolate ganache all in one fantastic cake.
This homemade German chocolate cake recipe looks like there’s a lot to it. It really isn’t as bad as it looks, though, because I tried to break everything down as much as possible.
This method for making homemade German chocolate cake is an easy way to make a layer cake without having to use multiple 9-inch round cake pans.
What is German chocolate cake?
German chocolate cake is a type of chocolate cake that’s made with German’s sweet chocolate. The cake is topped and filled with a coconut pecan frosting.
Is German chocolate cake German?
Nope! The “German” in the name came from Samuel German who invented a type of sweet chocolate used in baking.
The cake was known as “German’s chocolate cake” or “German’s sweet chocolate cake”. Now, the cake is just called “German chocolate cake”.
Ingredients and substitutions
- German’s sweet baking chocolate – This is the type of chocolate that really makes the cake a German chocolate cake.
- Dutch cocoa powder – Dutch cocoa powder is less acidic than unsweetened cocoa powder, and it helps to give the cake its smooth chocolate flavor.
- Boiling water
- All-purpose flour
- Baking soda
- Salt
- Coconut oil – I use coconut oil because the flavor works well with the cake, and coconut oil helps to make cakes fluffy. If you would like to use a different type of oil, a neutral oil, like vegetable oil, should be fine.
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
- Buttermilk – If you don’t have buttermilk, you can make a substitute with this recipe.
- Heavy cream
- Cornstarch
- Butter – I use salted butter. If using unsalted butter, add a pinch of salt.
- Shredded coconut – I use sweetened shredded coconut. Unsweetened coconut will work for a frosting that’s less sweet.
- Chopped pecans
- Semisweet chocolate – I recommend using baking chocolate. Many chocolate chips have ingredients to prevent melting.
How to make German chocolate cake
Cake
To make the cake, preheat oven 350 F. Grease a 9×13-inch baking pan, and then line with parchment paper. Grease parchment paper; set aside.
Place chocolate and cocoa powder in small, heatproof bowl.
Pour boiling water over the chocolate and cocoa powder; stir until smooth.
Whisk flour, baking soda, and salt together in a medium bowl. Set aside.
Beat coconut oil and sugars on medium-high until light and fluffy, about 3-4 minutes.
Beat in the egg yolks, one at a time, until just incorporated.
Reduce speed to low, and beat in chocolate mixture and vanilla.
Stir in half of the flour mixture, the buttermilk, and then the other half of the flour mixture, stirring in each until just combined.
In a separate bowl, use an electric mixer to beat egg whites on high until they form stiff peaks, about 4-5 minutes.
Gently fold in beaten egg whites.
TOP TIP>> Be sure to gently fold the egg whites in. Stirring them in will deflate egg whites, and the cake won’t be as light or as tall.
Pour batter into prepared pan. Bake about 20-30 minutes, or until cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
Cool completely in pan.
Coconut pecan frosting
To make the coconut pecan topping, combine cream, cornstarch, sugar, egg yolks, and butter. Make sure that the cornstarch is fully incorporated before you begin cooking the mixture.
Cook over medium heat, stirring occasionally, until it begins to thicken and bubble, about 10 minutes. Cook, whisking the entire time, for 2 minutes more.
Be sure to keep whisking because it can easily scorch at this point. Remove from heat.
Fold in vanilla, coconut, and pecans, and then cool until thickened, about 30 minutes.
Chocolate ganache
To make the ganache, place chocolate in a heat-proof bowl. Bring cream to a simmer in a small saucepan.
Pour cream over chocolate, and let it sit, covered, for 5 minutes without stirring. Uncover, and whisk until melted and smooth.
If you’d like more tips for making chocolate ganache, you can check out my post on how to make chocolate ganache.
Putting the cake together
To put it all together, lift cake out of the pan.
Using a serrated knife, slice cake horizontally into 3 equal-sized rectangles about 4 ½x9-inches each.
Coat the first layer of cake with â…“ of the ganache, then cover evenly with â…“ of the coconut pecan filling.
Repeat with remaining cake layers, ganache, and filling. Leave sides of cake naked.
Let cake set for 1-2 hours before slicing.
Can I use a different type of chocolate?
You can. The cake will have a slightly different taste and color, but you can use a different type of baking chocolate like semisweet baking chocolate.
Tips
- If you happen to cut one layer a little larger than the others, use that layer as the bottom layer of the cake.
- Don’t skip lining the pan with parchment paper. It makes removing the cake so much easier.
- Feel free to double the pecan coconut filling and chocolate ganache portions if you would like thicker layers.
Storage
Any leftover cake should be stored, covered, in the refrigerator. I also press plastic wrap onto the sides of the cake to keep them from drying out in the fridge.
The cake will keep for up to 4 days when properly stored.
More chocolate cake recipes!
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Homemade German Chocolate Cake
Ingredients
Cake
- 2 ounces German’s sweet baking chocolate chopped
- 2 tablespoons Dutch cocoa powder
- 1/4 cup boiling water
- 1 ¼ cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar lightly packed
- 2 large eggs separated
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Coconut Pecan Topping
- 1/2 cup heavy cream
- 1 1/2 teaspoon cornstarch
- 1/2 cup granulated sugar
- 2 egg yolks lightly whisked
- 2 tablespoons butter
- 1/2 teaspoon vanilla
- 3/4 cup shredded coconut
- 3/4 cup chopped pecans
Ganache
- 2 ounces semisweet chocolate chopped into small pieces
- 1/4 cup heavy cream
Instructions
- To make the cake, preheat oven 350 F. Grease a 9×13-inch baking pan, and then line with parchment paper. Grease parchment paper; set aside.
- Place chocolate and cocoa powder in small, heatproof bowl.
- Pour boiling water over the chocolate and cocoa powder; stir until smooth.
- Whisk flour, baking soda, and salt together in a medium bowl. Set aside.
- Beat coconut oil and sugars on medium-high until light and fluffy, about 3-4 minutes.
- Beat in the egg yolks, one at a time, until just incorporated.
- Reduce speed to low, and beat in chocolate mixture and vanilla.
- Stir in half of the flour mixture, the buttermilk, and then the other half of the flour mixture, stirring in each until just combined.
- In a separate bowl, beat egg whites on high until they form stiff peaks, about 4-5 minutes.
- Gently fold in beaten egg whites.
- Pour batter into prepared pan.
- Bake about 20-30 minutes, or until cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool completely in pan.
- To make the coconut pecan topping, combine cream, cornstarch, sugar, egg yolks, and butter. Make sure that the cornstarch is fully incorporated before you begin cooking the mixture.
- Cook over medium heat, stirring occasionally, until it begins to thicken and bubble, about 10 minutes.
- Cook, whisking the entire time, for 2 minutes more. Be sure to keep whisking because it can easily scorch at this point.
- Remove from heat.
- Fold in vanilla, coconut, and pecans, and then cool until thickened, about 30 minutes.
- To make the ganache, place chocolate in a heat-proof bowl.
- Bring cream to a simmer in a small saucepan.
- Pour cream over chocolate, and let it sit, covered, for 5 minutes without stirring.
- Uncover, and whisk until melted and smooth.
- To put it all together, lift cake out of the pan.
- Using a serrated knife, slice cake horizontally into 3 equal-sized rectangles about 4 1/2×9-inches each.
- Coat the first layer of cake with 1/3 of the ganache, then cover evenly with 1/3 of the coconut pecan filling.
- Repeat with remaining cake layers, ganache, and filling.
- Leave sides of cake naked.
- Let cake set for 1-2 hours before slicing.
- Cover, and refrigerate any leftover cake.
Video
Notes
- German’s sweet baking chocolate – This is the type of chocolate that really makes the cake a German chocolate cake.
- Dutch cocoa powder – Dutch cocoa powder is less acidic than unsweetened cocoa powder, and it helps to give the cake its smooth chocolate flavor.
- Coconut oil – I use coconut oil because the flavor works well with the cake, and coconut oil helps to make cakes fluffy. If you would like to use a different type of oil, a neutral oil, like vegetable oil, should be fine.
- Buttermilk – If you don’t have buttermilk, you can make a substitute with this recipe.
- Butter – I use salted butter. If using unsalted butter, add a pinch of salt.
- Shredded coconut – I use sweetened shredded coconut. Unsweetened coconut will work for a frosting that’s less sweet.
- Semisweet chocolate – I recommend using baking chocolate. Many chocolate chips have ingredients to prevent melting.
- Nutrition values are estimates.Â
Nutrition
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Adapted from The Sprinkles Baking Book.
Originally published January 24, 2018. Updated with additional photos and tips on January 29, 2022.
Reader Interactions
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Comments & Reviews
Stephanie Sellai says
Have you tried doubling the recipe stacking two 9 x 13 inch layers on top of each other? Or is the cake not dense enough for this? I because I want to make this for Easter which happens to fall on my brother in law’s birthday this year. Also, how long does this cake store?
Thanks,
Stephanie
Kate says
Hi! I haven’t tried doing that. Since the cake is cut and stacked, I would guess that it would be ok with two full layers. But, again, I haven’t tried it to say for certain. The cake should be stored, covered, in the refrigerator. I also press plastic wrap onto the sides of the cake to keep them from drying out in the fridge. The cake will keep for up to 4 days when properly stored.
I also have a German chocolate cake that’s a single layer cake (9×13). I often make that cake for my birthday.
Kelly says
I live at high altitude (about 5500 feet). Typically when I bake a cake I have to add additional flour or sometimes increase or omit another ingredient altogether. It’s challenging when I’m trying to make a cake from scratch as it can be difficult trying to calculate what I need to add or decrease so my cake isn’t a pancake in the middle. Any suggestions for this cake? I’d love to try it!
Kate says
I’m sure that that is a challenge! Currently, I don’t have a way to test recipes at high altitude. However, I have lived a high altitude, and when I did, I found this guide from King Arthur Flour to be helpful.
Kelly says
Thanks so much Kate!! That guide looks like it will be a great help! I can’t believe I’ve never seen it before. I sure appreciate it, now I can’t wait to try your cake! :)
Kate says
I’m so glad that it’s helpful! I hope you enjoy the cake! It’s one of my favorite recipes. =)
Madalyn says
The best! Thank you sharing this recipe, my husband loves it!! It’s just perfect!
Kate says
Thank you so much!
Patricia M says
After reading the reviews I decided to try it. This really was the best German Chocolate Cake, moist with great flavor!
Kate says
Thank you!
Reggae Slowpoke says
One of the best cakes I have ever eaten!
Kate says
Thank you!
Clifford Bowens says
Is there any special reason you use coconut oil? Would any vegetable oil work, such a Canola oil?
Kate says
I use coconut oil because it makes the cake fluffier. You can use another type of neutral oil, like vegetable or canola oil, in place of the coconut oil if you prefer.
Jan says
So moist and delicious! My grown children and their spouses request it every birthday!
Kate says
Yay!! I love to hear that! Thanks for commenting!
Lizzy says
This is my favorite German chocolate cake! Great flavor and so moist, love it.
Shelsee Scherbel says
I want to make this recipe into cupcakes, so how long do I put them in the oven for.
Kate says
I haven’t tried to make this recipe into cupcakes to say for sure, but for a cake this size, it’s usually about 18-25 minutes. Hope that helps!
Janice. Sanders says
I wish i had a Great cake that i could make. That don’t cost 48.00 for a cake.
Kate says
I have many cake recipes that don’t cost $48 to make. What kind of cake are you looking for?
Theresa Goddard says
I don’t have any German sweet chocolate. Can I use something else? I have to make this cake tonight and don’t want to go to the store if I don’t have to. I’m excited to see how this tastes compared to the recipe on the German sweet chocolate box.
Kate says
Semisweet baking chocolate would be the best substitute, and then unsweetened baking chocolate would be the next best sub. Hope that helps! This cake is a favorite at my house, and I hope you enjoy it, too! =)
Michelle says
By far the best German chocolate cake I’ve ever had! I made it for a family birthday. I had to fight for a small piece! I’m making another cake just for me today.
Kate says
Thank you! I’m glad that it was such a hit. Enjoy your cake! =)
Angie says
Can you use gluten free baking or cake flour?
Kate says
I haven’t tried it, but I would guess that a 1:1 gluten free flour blend would be your best bet. Good luck! =)
Cami says
So good! I made this for a family birthday party, it was gone immediately. Next time I’ll have to make two cakes.
Kate says
I’m glad it was a hit! Thank you for coming back to comment. =)
Jen says
Wonderful cake! German chocolate cake is a favorite of mine and this recipe didn’t disappoint! The cake was moist and it was easy to make. Thank you for the great recipe!
Caroline Wojton says
Can you make this German Chocolate cake in a 8 or 9 inch pan instead of the 9×13?
Kate says
You could probably divide the recipe in half and make it in an 8×8 pan, and I think you would end up with a two layer cake if you made it that way. Good luck!
Sarah says
Yes! This was the best German chocolate cake. Thank you for this fabulous recipe!
Kate says
I’m glad you liked it! It’s one we love, too. Thanks for taking the time to comment! =)
Rob says
Wow. Simply amazing! Fabulous recipe.
Kate says
Thank you! This one is a favorite with my family. Glad you liked it! =)