Old-Fashioned German Chocolate Cake You’ll Love is a timeless dessert that combines moist, tender layers of rich chocolate cake with a signature coconut-pecan frosting that has been cherished for generations. This classic cake evokes nostalgia and comfort, making it a favorite at family gatherings, holidays, and special occasions. With its distinctive blend of deep chocolate flavor and sweet, textured frosting, it delivers an irresistible harmony of tastes and textures in every bite. The cake’s rich heritage, combined with its decadent ingredients, offers a celebration of traditional baking that remains relevant and beloved in modern kitchens. Its layered construction and creamy coconut filling provide both elegance and indulgence, inviting everyone to savor a slice of culinary history. Whether you’re baking for longtime fans or introducing someone to this iconic dessert for the first time, this recipe embodies the warmth and joy of classic American Southern baking.
The History of German Chocolate Cake
Despite its name, German Chocolate Cake is not German in origin. The cake is named after Samuel German, an American chocolatier who created a type of sweet baking chocolate for Baker’s Chocolate Company in the 1850s. The chocolate, known as German’s Sweet Chocolate, inspired a recipe that was published in a Texas newspaper in 1957, catapulting the dessert to national fame. The recipe featured rich chocolate layers paired with a uniquely sweet and nutty coconut-pecan frosting, setting it apart from other chocolate cakes of the era. Over time, the possessive form was dropped, and the cake simply became known as German Chocolate Cake. It quickly became a staple across the United States, especially in Southern homes, treasured for its moist crumb and distinctive frosting. Today, it remains a symbol of home baking and comfort food, celebrated for its flavorful combination and festive appeal.
Ingredients Breakdown
For the Cake:
- All-purpose flour for structure and texture
- Granulated sugar for sweetness and moistness
- Unsweetened cocoa powder for rich chocolate flavor
- Baking soda and baking powder for leavening and rise
- Salt to enhance flavor balance
- Eggs for binding and richness
- Buttermilk for tenderness and tang
- Vegetable oil for moistness
- Vanilla extract for aroma and depth
- Boiling water to intensify cocoa flavor and create a tender crumb
For the Coconut-Pecan Frosting:
- Evaporated milk as the creamy base
- Brown sugar for caramel notes and sweetness
- Egg yolks for thickness and richness
- Unsalted butter for creaminess
- Vanilla extract for flavor enhancement
- Sweetened shredded coconut for texture and sweetness
- Chopped pecans for crunch and nutty flavor
Step-by-Step Recipe
Begin by preheating your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans, optionally lining the bottoms with parchment paper for easy removal. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and sugar to ensure even distribution of dry ingredients. In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry, mixing just until combined. Slowly incorporate boiling water or hot coffee into the batter to create a thin, smooth consistency that yields moist cake layers. Divide the batter evenly among the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
While the cakes cool, prepare the coconut-pecan frosting. In a saucepan over medium heat, combine evaporated milk, brown sugar, butter, and beaten egg yolks. Cook the mixture, stirring constantly, until it reaches a gentle boil and thickens, about 12 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool completely to thicken further and develop its rich flavor.
Once the cakes are fully cooled, level the tops if necessary to ensure even stacking. Place one cake layer on a serving plate or cake stand, spread a generous layer of frosting over the top, and repeat with remaining layers. Cover the top and sides of the cake with the remaining frosting for a classic finish. For added texture and presentation, sprinkle extra toasted coconut flakes and pecans over the top. Refrigerate the cake for at least 30 minutes before slicing to help the frosting set and make clean cuts.
Tips for the Perfect Old-Fashioned German Chocolate Cake
Use room temperature ingredients for smooth mixing and consistent texture. Do not overmix the batter to avoid a dense cake. Slowly add boiling water to the batter to enhance moistness and cocoa flavor. Toast pecans lightly before adding to the frosting for maximum flavor and crunch. Allow frosting to cool fully before spreading to prevent melting and sliding. Level the cake layers for professional presentation and even stacking. Chill the finished cake before slicing to help it hold together. Brush layers with simple syrup if extra moisture is desired. Store the cake tightly covered to maintain freshness and prevent drying.
Variations and Customizations
Turn the cake into cupcakes for easy individual servings. Substitute walnuts or other nuts for pecans to suit taste or allergies. Add espresso powder to deepen the chocolate flavor. Use coconut milk in the frosting for a dairy-free version with a tropical twist. Replace granulated sugar with coconut sugar for a less processed option. Incorporate a layer of chocolate ganache or mousse between cake layers for extra richness. Decorate with fresh berries or edible flowers for a modern aesthetic. Make the frosting vegan by using plant-based butter and egg substitutes.
Health Considerations and Nutritional Value
Old-Fashioned German Chocolate Cake is a rich dessert high in sugar, fat, and calories, with an average slice containing between 500 to 700 calories depending on portion size and frosting quantity. It provides some protein and fiber from eggs, nuts, and coconut, but is best enjoyed as an occasional treat rather than a daily indulgence. Those with nut allergies should omit or substitute pecans. Lactose-intolerant individuals can adapt the recipe by using dairy-free alternatives. Portion control and moderation are key to enjoying this cake as part of a balanced diet. For a lighter version, reduce sugar, use low-fat or plant-based ingredients, and consider using unsweetened coconut flakes.
Frequently Asked Questions (FAQ)
Is German Chocolate Cake from Germany? No, it originated in the United States and is named after Samuel German, who created the sweet baking chocolate.
Can I prepare the cake ahead of time? Yes, cake layers and frosting can be made in advance and stored in the refrigerator. Bring frostings to room temperature before assembling.
How long does the cake keep? Store at room temperature for 1-2 days or refrigerate for up to 5 days. The cake freezes well for up to 3 months.
Can I omit the nuts? Yes, pecans can be omitted or replaced for nut-free versions.
Is refrigeration necessary? Refrigeration keeps the frosting stable and the cake fresh, especially in warm environments, but the cake can be kept at room temperature for a short period.
How do I make the cake more moist? Adding boiling water and oil keeps the cake moist. Brushing with simple syrup adds additional moisture.
Can I use store-bought frosting? Homemade coconut-pecan frosting offers the authentic flavor and texture that makes this cake special, though store-bought frosting can be used in a pinch.
Old-Fashioned German Chocolate Cake You’ll Love
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar 400 g
- 1 3/4 cups all-purpose flour 210 g
- 3/4 cup unsweetened cocoa powder 75 g
- 1 1/2 teaspoons baking powder 6 g
- 1 1/2 teaspoons baking soda 7.5 g
- 1 teaspoon salt 5 g
- 2 large eggs
- 1 cup buttermilk 240 ml
- 1/2 cup oil vegetable or canola (120 ml)
- 2 teaspoons vanilla extract 10 ml
- 1 cup boiling water 240 ml
For the Coconut Frosting:
- 1/2 cup light brown sugar 100 g
- 1/2 cup granulated sugar 100 g
- 1/2 cup butter 115 g
- 3 large egg yolks
- 3/4 cup evaporated milk 180 ml
- 1 tablespoon vanilla extract 15 ml
- 1 cup chopped pecans 120 g
- 1 cup shredded sweetened coconut 80 g
For the Chocolate Frosting:
- 1/2 cup butter 115 g
- 2/3 cup unsweetened cocoa powder 65 g
- 3 cups powdered sugar 360 g
- 1/3 cup evaporated milk 80 ml
- 1 teaspoon vanilla extract 5 ml
Instructions
- Preheat your oven to 375°F. Grease two 8- or 9-inch round baking pans. For easier cake removal, I like to cut a round piece of wax or parchment paper to fit the bottom of each pan and grease that as well.
For the Cake:
- In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and mix until just combined. Then stir in the boiling water—the batter will be very thin. Pour the batter evenly into the prepared pans.
- Bake for 25 to 35 minutes, depending on your pan size (the 9-inch pans usually bake faster), or until a toothpick inserted into the center comes out clean or with a few crumbs. Let the cakes cool in the pans for 5 minutes before inverting them onto wire racks to cool completely.
For the German Chocolate Frosting:
- In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to mix and heat over medium heat until the mixture reaches a low boil. Stir constantly for several minutes until it thickens. Remove from heat and stir in vanilla, chopped nuts, and shredded coconut. Allow the frosting to cool completely before spreading it on the cake.
For the Chocolate Buttercream Frosting:
- Melt the butter, then stir in the cocoa powder. Alternately add powdered sugar and milk, beating until you reach a spreadable consistency. Add a little more milk if you need to thin the frosting, or extra powdered sugar to thicken it, adjusting to your desired texture. Stir in the vanilla extract.
Cake Assembly:
- Place one cake layer on your serving plate or cake stand. Spread a thin layer of chocolate frosting over the top, then spoon half of the coconut frosting on top and smooth it out, leaving about a ½-inch gap from the edge. Place the second cake layer on top. Cover the entire cake with the chocolate frosting. Finally, spoon the remaining coconut frosting on top of the cake to finish.
Notes
Make Ahead Instructions: Both the coconut and chocolate frostings can be prepared ahead of time and stored in covered containers in the refrigerator. The coconut frosting will stay fresh for 1 to 2 weeks, depending on the freshness of the ingredients, while the chocolate frosting will keep for 2 to 3 weeks. Be sure to take the frostings out of the fridge about an hour before you plan to frost the cake so they can come to room temperature.
Freezing Instructions: After baking, let the cake layers cool completely. Then wrap each layer tightly in plastic wrap and place them inside ziplock freezer bags. Freeze the layers for up to three months. It’s easier to frost the cake when the layers are frozen! The fully assembled German Chocolate Cake can also be frozen—covered well—for 2 to 3 months. For best results, slice the cake, wrap each slice thoroughly in plastic wrap, and store the slices in a freezer-safe container. Allow the cake or slices to come to room temperature before serving.