German Chocolate Cake Recipe to Die For!

Written by Roar Elias

I found this German chocolate cake recipe thinking that it was actually a recipe for chocolate cake the way they make them in Germany. Truns out this is actually an American recipe.

If you have a sweet tooth, then you are likely searching for the perfect German chocolate cake recipe so that you can get in the kitchen and bake this masterpiece that will satisfy your craving for sugar and sweets. This is one of the most common cakes that people can make in their own kitchens, and, unsurprisingly, it is also one of the most sought-after cake recipes around. It is interesting to know about the history of German chocolate cake, too, though.

In America, German chocolate cake was originally called German’s chocolate cake, and then the name was eventually corrupted into the version that we all know and love today. An American by the name of Sam German gave his surname to German chocolate cake, so the next time you think that German chocolate cake is an import from Deutschland…think again! German’s contribution to this type of cake was his development of a brand of dark baking chocolate that is utilized for German chocolate cake. This chocolate cake is a rich and gooey cake that is full of chocolate-filled layers that are finally topped with a frosting made of pecans and coconuts.

Interestingly, in the past, the actual chocolate flavor of this cake was brought about by the inclusion of sweet baking chocolate, though that has changed a lot these days, as not too many recipes call for this sweet baking chocolate anymore. In most versions of this cake, the topping and/or filling is a caramel that is made from the yolks of eggs and evaporated milk. After the caramel on this rich and deliciously gooey cake has been cooked, both the pecans and the coconuts are stirred in. Sometimes—and this is purely an acquired taste—you can even find German chocolate cake recipes that feature the inclusion of a chocolate frosting all over the sides of the cake and then also piped around the actual circumference of the cake’s layers. This is done in order to hold in the ultra-tasty and scrumptious filling!

Now that you know a little bit about the history and the back story, here is your German chocolate cake recipe:


  • Half a cup of water
  • Four squares of German sweet chocolate
  • One cup of butter
  • Two cups of white sugar
  • Four egg yolks
  • One teaspoon of vanilla extract
  • One cup of buttermilk
  • Two-and-a-half cups of cake flour
  • One teaspoon of baking soda
  • Half a teaspoon of salt
  • Four egg whites
  • One cup of white sugar
  • One cup of evaporated milk
  • Half a cup of butter
  • Three beaten egg yolks
  • One-and-a-third cups of flaked coconut
  • One cup of chopped pecans
  • One teaspoon of vanilla extract
  • Half a teaspoon of shortening
  • One square of semisweet chocolate


1. Preheat your oven to 350 degrees Fahrenheit. Grease and then flour three, nine-inch round pans. Sift together salt, baking soda and flour. Inside of a saucepan, heat up the four ounces of chocolate and water until melted. Remove this from the heat to cool.

2. In a big bowl, cream together the one cup of butter and the two cups of sugar until this mixture gets fluffy and light. The four egg yolks have to be beaten in at the same time. Mix in the vanilla and the melted chocolate. Also beat in the mixture of flour alternately with the buttermilk.

3. Inside of a metal mixing bowl, beat the egg whites so that stiff peaks start to show. A third of the egg whites must be folded into the batter, and the remaining egg whites must be folded in, too, so that no streaks are visible.

4. Pour this mixture into the three nine-inch pans. Bake for half an hour in the preheated oven. Permit it to cool for 10 minutes and then put it onto a wire rack to cool.

5. For the filling: Mix the one cup of sugar, three egg yolks, half a cup of butter and evaporated milk in a saucepan. Cook this over low heat and stir regularly to thicken. Remove this from heat and stir in the vanilla, pecans and coconut. This must be cool until it’s adequately thick to spread.

6. Spread this filling on top of the cake and in between its layers. In a saucepan, melt the shortening and the one ounce of chocolate. Stir this until it gets smooth, and allow it to drizzle down the cake’s sides.

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