How to Make the Best German Chocolate Cake from Scratch

Make this rich German chocolate cake from scratch, with two irresistible frostings and old-school soul. It’s like grandma’s but even better!

Cousins, let’s get real for a minute. Most German chocolate cakes? Dry and bland. Well, not this one! Make this German chocolate cake from scratch and you’ll instantly be transported to the best of desserts from growing up: super moist chocolate cake, a gooey coconut-pecan frosting, and creamy dark chocolate frosting you’ll want to lick right off the spatula!

A From-Scratch Recipe for German Chocolate Cake

I’ve been receiving requests for homemade German chocolate cake for quite some time. Although I LOVE giving you what y’all want, I couldn’t rush this one. I tested so many versions until I got it just right.

Why try so hard for the perfect cake? You KNOW I’m not going to give you a “just okay” cake. And moment of truth—I didn’t want to go with a typical German chocolate cake recipe because, well, I don’t care for them.

Most versions of German chocolate cake are ugly and dry. You know the German chocolate cakes that look like a stack of hay? I know you know what I’m talking about, so don’t try to play me!

No ma’am, I decided that I was going to make the perfect German chocolate cake. It needed to be rich, fluffy, and old-school in the best way. I was aiming for the kind your grandma would make every holiday with rich, chocolate frosting on the sides—the kind of German chocolate cake you can’t buy at a store.

Let me tell y’all it was a JOURNEY. There were so many different recipes, and yet they all came out similar: boring, dry, nothing to write home about. Finally, I found a recipe that was actually decent, but yet still plenty of room for improvement.

I worked on this recipe, and cousins, I dare say, this cake is something magical. This from-scratch German chocolate cake is amazing. It’s light, fluffy, and moist with frostings that taste downright sinful! This cake will make you a believer! Take it from me, a former skeptic that a perfect German chocolate cake could even exist.

German Chocolate Cake with Two Frostings: Coconut Pecan & Creamy Dark Chocolate

One secret to making this the BEST moist and fluffy chocolate cake is the two different (but unbelievable) frostings: sweet coconut pecan and creamy, rich dark chocolate. For your next special occasion, get-together, or just-because, don’t sleep on this homemade German chocolate cake.

For the Cake:

• Cake flour: Cake flour gives this cake a tender, baker-style crumb that’s so soft and light, you’ll swear it was straight from heaven. Don’t swap the flour with all-purpose unless you absolutely must.
• Baking powder and baking soda: For that ultimate rise and fluff, you need both of these leavening agents to work together.
• Salt:  Just a pinch will bring out the chocolaty richness of the cake and balance out the sweetness.
• Vanilla extract: You know I love me some vanilla! Use the real stuff! It adds depth and warmth to every luscious bite.
• Granulated sugar: What’s a cake without sugar? You need it for sweetness, of course, but it also helps to create the smooth, perfect texture.
• Semi-sweet chocolate: Chop up chips or your favorite chocolate bar. The semi-sweet chocolate is melted into the batter for a rich, fudgy base with the ideal balance of sweetness.
• Unsweetened chocolate: Yes, we’re hitting this with two kinds of melted chocolate; this deepens the flavor and takes this cake from candy-sweet to grown-up sophistication.
• Hot black coffee: We’re going DEEP into flavor country with this cake. Coffee brings out the chocolate flavor in an unbelievable way without making the cake taste like coffee. Trust me, it’s magic!
• Eggs: Separate your eggs. The yolks add richness, and the whipped whites give the cake the most dreamy, cloud-like texture.
• Unsalted butter: Butter is the not-so-secret secret ingredient for old-school bakery deliciousness. It adds richness and moisture. Let it soften a bit so it creams up perfectly with the sugar.
• Buttermilk: Old-school bakery tip number two is to add buttermilk. This makes the cake extra moist and gives it a subtle zip.

For the Coconut-Pecan Frosting:

• Egg yolks: Today we’re making a custardy base for this sweet coconut-pecan frosting. The custard gives it a super silky and rich texture.
• Sugar: Want that sticky caramel vibe? Sugar is the answer, of course.
• Butter: For frosting, butter brings on the creaminess and helps things thicken up beautifully.
• Heavy cream: The base of your caramel custard should be lush and luxurious.
• Salt: Just a pinch to balance the sweetness.
• Pecans: Chop and toast these babies up to bring crunch, nuttiness, and that upscale bakery flavor.
• Sweetened shredded coconut: Folks, it doesn’t get much better than coconut. It’s chewy, sweet, and toasted for that perfect hint of caramelization…I swear it makes the coconut-pecan filling one of the best parts of the entire cake.

For the Dark Chocolate Frosting:

• Unsalted butter: Set the butter out to soften before blending it with the chocolate.
• Semi-sweet chocolate: For this cake, we’re going a little extra with a chocolate ganache! Smooth, rich, and not overly sweet.
• Heavy cream: Heat it up to help the chocolate melt evenly and get that perfect, glossy finish.
• Corn Syrup: Adds some shine and keeps that frosting silky and spreadable.

Learn how to make German Chocolate Cake from Scratch with my step-by-step video!

Making German Chocolate Cake Any Time

Like all baking, this cake is a labor of love. When you take that first bite, though? You’ll know that it was worth the effort. This one’s truly special.

What makes this German Chocolate Cake different?

 As I said earlier, most traditional German chocolate cake recipes are way too dry and lack real flavor. Not so with this delicious recipe! We use buttermilk, whipped egg whites, and a coffee-infused chocolate mix for moisture, richness, and bakery-level fluff. Each ingredient works together here to keep the cake airy without losing that deep chocolatey flavor.

I tested many versions before landing on this one. Let me tell you, this ain’t a store-bought German chocolate cake. This recipe is next-level: rich but not too heavy, sweet but not cloying. Basically, it’s what your grandma wished she could make with a boxed mix back in the day. If you’re looking for the best cake recipe, you’ve found it!

Can I make the frostings ahead of time?

Sure can! Both frostings for this German chocolate cake can be made ahead—up to two days in advance. Cover and store them in the fridge. When you’re ready to frost, let them sit at room temperature for a bit to soften.

Frosting still seems too stiff to spread? Go ahead and give each frosting a gentle stir or pop it in the microwave for a few seconds (in short bursts) to loosen it up. Getting a head start on the frosting is a great idea if you need to split up the work, prepping for a party or holiday.

Do I really need cake flour?

Trust me, it really IS worth it. Cake flour makes the texture so light and tender. That perfect crumb is key when you’re stacking rich layers. Yes, all-purpose flour will technically work in a pinch, but you won’t get that bakery-style softness.

If you don’t have cake flour on hand, you can do a little DIY flour mixture by swapping out 2 tablespoons of each cup of all-purpose flour for cornstarch. It’s not quite the same, but it serves as a good backup and will add some extra lightness to your cake texture.

What if I don’t like coconut?

Coconut is one of those polarizing foods people either love or hate. If you’re not a fan, you can skip the traditional coconut pecan frosting (if you’re going for pure chocolate decadence). Granted, German chocolate cake traditionalists may riot.

Another option is to skip the pecans and coconut and go with a custard-style filling of just the creamy base. It won’t be a classic German chocolate cake recipe, but it will still be delicious. And hey, it’s way better than dry cake with canned frosting!

Ingredients

Chocolate Cake

• 2 cups 4 tbsp of cake flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp vanilla extract
• 1 1/2 cup granulated sugar
• 2 oz semi-sweet chocolate chopped
• 2 oz unsweetened chocolate, chopped
• 1/3 cup hot black coffee
• 4 large eggs, separate & at room temperature
• 16 tbsp of unsalted butter at room temperature
• 1 cup buttermilk at room temperature

Coconut Pecan Frosting

• 3 egg yolks
• 1 cup sugar
• 6 tbsp butter
• 1 1/2 cup heavy cream
• 1/2 tsp salt
• 1 1/4 cup chopped pecans, toasted
• 1 cup sweetened shredded coconut toasted

Dark Chocolate Frosting

• 3 tbsp unsalted butter at room temperature
• 8 oz semi-sweet chocolate
• 1 cup heavy cream, hot
• 2 tbsp corn syrup

Instructions

1. In a large bowl, combine 1 1/2 cups of sugar, 4 egg yolks, 16 tablespoons of butter (at room temperature), 2 teaspoons of vanilla extract, and buttermilk. Mix until the ingredients are nice and creamy.
2. In a separate bowl, add the cake flour, salt, baking soda, and baking powder. Sift or stir the ingredients together until well incorporated.
3. Gradually add the dry ingredients to the wet ingredients, using a handheld mixer to mix them together. Once the cake batter is nice and creamy, set the bowl aside.
4. Place 2 oz of semi-sweet chocolate and 2 oz of unsweetened chocolate into a bowl, then pour 1/3 cup of hot coffee over the chocolate. Let it stand for a couple of minutes, then mix until everything is nice and creamy, and let it cool down until it’s lukewarm.
5. Once the chocolate cools down, add it to the cake batter and mix thoroughly.
6. Next, grab the bowl of egg whites, and use a handheld mixer to beat/mix them until they are nice and fluffy.
7. Add the fluffy egg whites to the cake batter and fold them in until everything is well combined.
8. You will need two 9″ cake pans. Spray each pan with baking spray, then pour the cake batter into the pans. Each pan should be filled to within 1 inch of the top.
9. Bake the cakes at 350°F for 25-30 minutes each.
10. Remove from the oven, and place the cakes on a cooling rack

Coconut Pecan Filling/Frosting:

1. Place 3 egg yolks, 1 1/2 cups cream, 1 tsp salt, 1 cup sugar, and 6 tbsp butter (melted or softened) into a pan. Mix everything until well combined, then pour the mixture into a pan and cook over medium heat for 10 minutes.
2. In a separate pan, toast the coconut, then the pecans. I toasted the pecans for about 5 minutes over medium heat, and the coconut flakes for about 3 minutes over medium heat.
3. Once the custard has reached the 10-minute mark, toss in the coconut and pecans. Fold in the ingredients until everything is well combined, then cook for an additional 5 minutes and remove from the heat.
4. Let the filling/frosting cool completely.

Dark Chocolate Frosting:

1. Place 8 oz of semi-sweet chocolate and 3 tbsp of softened butter into a bowl.
2. Place 1 cup of cream into a small pot and bring it to a boil.
3. Once the cream starts to boil, remove it from the stovetop, then pour it over the chocolate and butter.
4. Mix the chocolate mixture until everything is nice and smooth, then pour in the corn syrup and stir.
5. Cover the bowl with plastic wrap and place it in the freezer for about 10 minutes.

To Assemble the Cake:

1. Place one of the moist chocolate cake layers on the bottom.
2. Take half of the coconut pecan frosting and layer it on top of the naked cake.
3. Place the second layer of cake on top of the coconut pecan frosting, then layer the remaining coconut pecan frosting on top.
4. Add the Dark Chocolate frosting to the sides of the cake. Smooth it out as much as possible.
5. Let the cake sit for about 20 minutes before serving.
6. ENJOY!

Tips & Tricks for the Best German Chocolate Cake from Scratch

When I promise greatness, you know I deliver! Of course, there are a few tips and tricks up my sleeve to help ensure this turns out “knock your socks off” level amazing.

• Room temp everything. Bring butter, eggs, and buttermilk all to room temperature for even mixing and the best texture.
• Don’t skip folding in the egg whites. I know it seems like it’s extra time, but fold in your egg whites. It’s the secret to the light, fluffy crumb of this killer cake.
• Use real chocolate. I’m talking the real deal. Don’t go for cocoa powder shortcuts. Chop up those fancy chocolate bars. It makes a HUGE difference.
• Toasting matters. I know it’s also tempting to skip over the toasting of the coconut and pecans. Again, trust me. It’s worth the effort here. You get a deeper, nuttier, sweeter flavor!
• Chill to set. Let your assembled cake rest for at least 20 minutes before slicing to help the layers hold.

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