There’s something magical about a German chocolate cake that transforms any ordinary moment into a celebration. This homemade version brings together rich chocolate layers with that iconic coconut-pecan frosting that’s become a classic for very good reason.
Despite its name, German chocolate cake is actually an American creation, named after Samuel German, who developed the sweet baking chocolate used in the original recipe. This homemade version stays true to the beloved flavors while being completely achievable for home bakers.
Why You’ll Love This
- Made from scratch but doesn’t require professional baking skills
- Perfect balance of chocolate, coconut, and pecan flavors
- More moist and flavorful than any store-bought version
- Can be prepared in stages over two days if needed
- Freezes beautifully for make-ahead convenience
Ingredients
- 2 cups all-purpose flour
- 4 ounces German sweet chocolate, chopped
- 1 cup buttermilk
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F and prepare two 9-inch cake pans
- Melt chocolate in double boiler until smooth
- Cream butter and sugar until light and fluffy
- Add egg yolks one at a time, beating well
- Mix in melted chocolate and vanilla
- Alternate adding flour mixture and buttermilk
- Beat egg whites until stiff peaks form and fold in
- Divide batter between pans and bake 30-35 minutes
- Cool completely before frosting
Tips & Variations
- Toast the pecans before adding to frosting for enhanced flavor
- Use cake flour instead of all-purpose for a more delicate crumb
- Add a splash of coffee to intensify the chocolate flavor
- Make cupcakes instead of layers (reduce baking time to 18-20 minutes)
- Substitute buttermilk with regular milk plus 1 tablespoon vinegar
Serving Suggestions
Serve this decadent cake with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra special touch, drizzle each slice with warm caramel sauce or chocolate ganache. This cake pairs beautifully with coffee or a glass of cold milk.
Notes
- Store covered at room temperature for up to 3 days
- Cake layers can be frozen for up to 2 months
- Test for doneness when a toothpick comes out clean
- Allow ingredients to reach room temperature before starting
FAQs
- Can I make this cake ahead? Yes, the unfrosted layers can be wrapped and frozen for up to 2 months.
- What if I can’t find German chocolate? You can substitute semi-sweet chocolate plus 1 tablespoon sugar per ounce.
- Why did my cake sink in the middle? This usually happens when the oven door is opened too soon during baking.
- Can I make this into a sheet cake? Yes, use a 9×13 pan and adjust baking time to 40-45 minutes.
Ingredients
- 2 cups all-purpose flour
- 4 ounces German sweet chocolate, chopped
- 1 cup buttermilk
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Steps
- Preheat oven to 350°F and prepare two 9-inch cake pans
- Melt chocolate in double boiler until smooth
- Cream butter and sugar until light and fluffy
- Add egg yolks one at a time, beating well
- Mix in melted chocolate and vanilla
- Alternate adding flour mixture and buttermilk
- Beat egg whites until stiff peaks form and fold in
- Divide batter between pans and bake 30-35 minutes
- Cool completely before frosting
Notes
- Store covered at room temperature for up to 3 days
- Cake layers can be frozen for up to 2 months
- Test for doneness when a toothpick comes out clean
- Allow ingredients to reach room temperature before starting
