• Home
  • Recipes
    • Appetizers
    • Breakfast
    • Dinner
      • Sheet Pan Recipes
      • Instant Pot Recipes
      • casserole
    • Slow Cooker
    • Soul Food
    • Southern Recipes
    • Sides
    • Dessert
      • Cookies
      • Cupcakes
    • Holiday Recipes
    • Seasoning & Spices
    • Low Carb
  • Buy My Cookbooks!
  • RosaMae Seasonings
  • About Rosie
  • Media & PR
↑

I Heart Recipes

Recipes You'll Love, Made Easy!

  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Dinner
      • Sheet Pan Recipes
      • Instant Pot Recipes
      • casserole
    • Slow Cooker
    • Soul Food
    • Southern Recipes
    • Sides
    • Dessert
      • Cookies
      • Cupcakes
    • Holiday Recipes
    • Seasoning & Spices
    • Low Carb
  • Buy My Cookbooks!
  • RosaMae Seasonings
  • About Rosie
  • Media & PR

Get Amazing Recipes straight to your inbox!

How to make German Chocolate Cake

3/8/15

This german chocolate cake is is a chocolate lovers dream.

Super Moist and Fluffy Chocolate Cake with Two Frostings: Coconut Pecan Frosting, as well as a Creamy Dark Chocolate Frosting.

I have been getting request for a Homemade German Chocolate Cake for over a year now. Although I LOVE giving you all what you want, I just simply couldn’t rush this one! I didn’t want to give you the usual german chocolate cake recipe, because in all honesty – I don’t care for them. I hate those german ugly dry german cakes. You know, the kind that just look like a stack of hay? I know you know what I’m talking about, so don’t try to play me 😛 . I like those old school chocolatey German Chocolate Cakes. The kind that your grandma would make every holiday with the rich chocolate frosting on the sides. The kind of German Chocolate Cake that you just can’t buy from a store! Well in this post I’m going to show you how to make one

When I started comparing German Chocolate Cake recipes, it was so frustrating. Although a lot of them were so different, they kept coming out the same: Boring, Dry, and nothing I’d brag about. A few months ago, I  found a recipe that was actually decent, but it still had room for improvements.  I quickly worked on the recipe ( not quick enough, because this was suppose to be up before Thanksgiving!), and turned it into something magical. This cake is simply amazing! It comes out so light, fluffy and moist – and the frostings are downright sinful!

This triple layer chocolate cake filled with dark chocolate frosting and topped with a creamy German chocolate frosting.

 Watch me make this cake


german chocolate cake
Print Recipe Pin Recipe

Homemade German Chocolate Cake

Super moist and fluffy chocolate cake with two frostings: chocolate coconut pecan frosting and a creamy, rich dark chocolate frosting. 
Course Dessert
Cuisine Dessert
Keyword German Chocolate Cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Author I Heart Recipes

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 cups 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

  • In a large bowl add 1 1/2 cup of sugar, 4 egg yolks, 16 tbsp of butter (at room temperature), 2 tsp vanilla extract, and buttermilk. Mix until the ingredients are nice and creamy.
  • In a separate bowl, add the cake flour, salt, baking soda, and baking powder. Soft or stir the ingredients together, until well incorporated.
  • Gradually add the dry ingredients in with the wet, while using a handheld mixer to mix in the ingredients. Once the cake batter is nice and creamy, set the bowl to the side.
  • 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 minutes, then mix until everything is nice and creamy, and let it cool down until it's luke warm.
  • Once the chocolate cools down, add it into the cake batter, and mix it in thoroughly.
  • Next, grab the bowl of egg whites, and use a handheld mixer to beat/mix them until they are nice and fluffy.
  • Add the fluffy egg whites to the cake batter, and fold it in until everything in the batter is well combined
  • You will need two 9' cake pans. Spray each pan with baking spray, then pour the cake batter into the pan. Each pan should be full up to 1 inch of the pan.
  • Bake the cakes on 350 F, for 25-30 minutes each.
  • Remove from the oven, and place the cake on a cooling rack

Coconut Pecan Filling/Frosting:

  • Place 3 eggs yolks, 1 1/2 cup cream, 1 tsp salt, 1 cup sugar, and 6 tbsp butter( melted or softened) into a pan. Mix everything until well combined, then pour it into a pan, and cook over medium heat for 10 minutes.
  • 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 over medium for about 3 minutes.
  • 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 another 5 minutes, and remove from the heat.
  • Let the filling/frosting cool completely

Dark Chocolate frosting:

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

To Assemble the Cake:

  • Place one of the cakes on the bottom.
  • Take half of the coconut pecan frosting, and layer it on top of the cake.
  • Place the second cake on top of the coconut pecan frosting, then layer the remaining coconut pecan frosting on top.
  • Add the Dark Chocolate frosting to the sides of the cake. Smooth it out as much as possible.
  • Let the cake sit for about 20 minutes before serving.
  • ENJOY!

Check out these recipes as well!

Delicious Red Velvet Cake

Red Velvet Cake


Decadent Red Velvet Cheesecake

Red Velvet Cheesecake


Yummy Strawberry Poke Cake

Strawberry Jello Poke Cake

Get All The Delicious Recipes straight to your inbox!

Filed Under: All Posts, cake, Christmas, Dessert, Easter, Holiday Recipes, Thanksgiving Recipes Tagged With: cakes, chocolate, christmas, dessert, easter, holiday, mothers days, Thanksgiving

Comments

  1. Cynthia Howard says

    March 8, 2015 at 10:24 am

    What is heavy cream? I’m from Chicago Illinois is there another name for it.

    Reply
    • Rosie says

      March 8, 2015 at 10:49 am

      Heavy Cream is Cream…

      Reply
      • Cynthia Howard says

        March 8, 2015 at 11:02 am

        Thank you, I hope u put all your recipes in some type of book form ,so we can have have them forever or when you updated them with something new.

        Reply
  2. Juanita says

    March 8, 2015 at 9:41 pm

    Hi Rosie, I’m a pineapple coconut cake person , I dont like a whole lot of white icing just a little , I perfer the pineapple & coconut s.

    I’ll try thd German chocolate I love it also .
    thanks, juanita

    Reply
  3. GG says

    March 9, 2015 at 3:52 pm

    Girl the heck if you ain’t the best cake designer! That cake is beautiful! I like the idea of putting chocolate frosting on the sides instead of the pecan frosting. Looking forward to giving this a try!

    Reply
  4. Dawn Powell says

    May 28, 2015 at 6:18 am

    How much corn syrup to add?

    Reply
    • Rosie says

      May 30, 2015 at 11:25 am

      2 tbsp of corn syrup

      Reply
  5. Nita G says

    July 9, 2015 at 8:55 am

    Do We Have To Add Corn Syrup Or Is It Optional ???

    Reply
    • Rosie says

      July 11, 2015 at 12:33 am

      Yes, add the corn syrup.

      Reply
  6. Shawn says

    August 27, 2015 at 8:57 am

    Rosie, Rosie, Rosie…I made this cake on Monday for a gentleman at work…He said to me, “OMG, how do you do that? That cake is incredible!” Thank you for this recipe and the video which makes it foolproof. I will be trying plenty more of your recipes. I love the fact that you do all the hard work and we get to copy and reap the benefits. Cudos to you.

    Reply
    • Rosie says

      August 31, 2015 at 4:39 pm

      AWESOME!! Glad that you liked the recipe!

      Reply
  7. Yazz says

    November 15, 2015 at 2:38 pm

    Great work! I love german chocolate cake, but hate the nuts. My nana used to omit them. If I omit them in this recipe would I have to use extra coconut to keep the consistency?

    Reply
    • Rosie says

      November 15, 2015 at 5:37 pm

      Hi there! Definitely, just use more coconut 😀

      Reply
  8. Sarah says

    April 4, 2016 at 3:42 am

    I love to try your cake ,I cannot fine sweetened coconut.any alternative.I cannot find semi-sweet chovolate., any suggestion.thank you

    Reply
    • Rosie says

      April 4, 2016 at 2:26 pm

      I don’t have any suggestion for coconut alternative. Sorry 🙁

      Reply
  9. Sheree says

    July 1, 2016 at 2:19 am

    Hi ms. Rosie
    I cant find unsweetened chocolate bar.. can i subsitute it to natural unsweetened cocoa powder? Im Scared that it wont turn out as good as yours. Or maybe just double the semi-sweet?

    Reply
    • Rosie says

      July 1, 2016 at 2:22 pm

      The unsweetened chocolate bar is in the baking isle.

      Reply
  10. Nikki says

    December 22, 2016 at 12:49 pm

    Rosie, this is EXACTLY what I was looking for with the chocolate on the side. Thank you! German chocolate is my husband’s favorite cake and I’ll be making this for him Monday for his birthday, (yes, his born day is the day after Christmas). I’ll leave a review after I make it, but somehow I know it’s going to be fabulous!

    Reply
  11. Shamika says

    September 16, 2017 at 7:20 am

    5 stars
    In your recipe it says 6 tablespoons of butter for the coconut pecan frosting but in the video it looks like you only use 2 tablespoons not 6 which one is it I don’t want to mess up

    Reply
    • Rosie says

      September 16, 2017 at 7:55 am

      The written ingredients. My videos are edited. Always go by the written ingredients hun.

      Reply
      • Shamika says

        September 16, 2017 at 6:06 pm

        Thank you!

        Reply
  12. Winnie says

    October 24, 2017 at 1:07 am

    Could I substitute the butter with oil?

    Reply
    • Rosie says

      October 24, 2017 at 9:54 am

      For best results, stick with the listed recipe 🙂

      Reply
  13. Winnie says

    October 24, 2017 at 1:09 am

    And use unsweetened cocoa instead of the chocolate bars?

    Reply
  14. Winnie says

    October 24, 2017 at 1:11 am

    Oh, sorry, one more thing, the cake flour, could substitute with all purpose flour, no?yes?

    Reply
  15. Steven Smith says

    December 20, 2017 at 5:33 pm

    5 stars
    I made the German Chocolate and my family loved it. There was nothing left!! Thank you for posting this.

    Reply
    • Rosie says

      December 21, 2017 at 12:11 pm

      Thank YOU for trying my recipe!

      Reply
  16. Nikki says

    December 23, 2017 at 9:04 am

    This was THEE BEST recipe for this cake EVER!! Made it for my husband last year for his born day, (the day after Christmas), and I will be doing it again this year as a surprise. Thank you so much Rosie!

    Reply
    • Rosie says

      December 23, 2017 at 9:05 am

      Thank you for trying my recipe Nikki!

      Reply
  17. Reggie Walker says

    May 11, 2019 at 9:53 pm

    I’m not a chef, but a pretty good home cook. I really think having great recipes is the start and I love all of yours. I just watched you make the german chocolate cake and can’t wait to try it. I love the concept of two different types of icings.

    Reply
    • Rosie says

      May 12, 2019 at 5:18 pm

      Hi Reggie! Thanks for coming by!

      Reply
  18. Heather says

    November 26, 2019 at 8:36 pm

    5 stars
    Absolutely delicious, the only thing is to note that in the directions it reads 1/2 tsp of salt but futher down in the recipe itself it reads 1 tsp salt. I put 1 tsp before I realized that. But it didn’t matter because the coconut was so sweet. This will be my go to recipe from now on. Love it.

    Reply
  19. CARTER says

    December 22, 2019 at 8:22 am

    5 stars
    12/22/2019
    ALL I CAN SAY IS BOOM!!!!!!!!!!!!!!!!!!!!!!!! BAM!!!!!!!!!!!!!!!!!!!!!!!! this was my first time making this cake. I followed directions/instruction “I did not deviate! omg!!!!!!!!!!!! this was my venture cake for this xmas… I nailed it! what! omg!! thank you! thank you! I called my or one of my fav aunt’s that kills this cake. when I told her, she said okay EXCELLENT! She is retiring!!! I let her sample it, w a few friends.. response: that’s some ole school/sitting at grandma’s/ mom’s kitchen table cake right there!!!!!!!!!!!!!!!!!!!!!!!! THANK U ROSIE!!!!! HAPPY HOLIDAYS FROM MICHIGAN…..

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Rosie!

I'm happy that you have found my blog. I hope that you brought your appetite, because I have a lot of recipes for you to try!

  • Home
  • About Rosie
  • Let’s Work Together!
  • Recipe Index
  • RosaMae Seasonings
  • Privacy/Copyright Disclaimer

Blog posts may include affiliate links!

Hot Water Cornbread
Copyright ©2023, I Heart Recipes . All Rights Reserved.
Site by Pixel Me Designs