German Sweet Chocolate Cake

German Sweet Chocolate Cake

German Chocolate Cake is a classic made-from-scratch cake. The delicious layers of moist, light chocolate cake are topped with a signature coconut-nut frosting.

German Chocolate Cake takes me back to family dinners at my grandma’s house. She is always baking up yummy desserts! German Chocolate Cake is definitely a popular favorite at family occasions.

The cake itself is moist, dense and a light chocolate flavor. It pairs wonderfully with the filling and frosting. The frosting is packed full of flavors!! Sweet with a creamy, milky texture, nutty with the tastes of coconut and pecans, and a sweet hint of vanilla.

Grab a glass of milk or cup of coffee and enjoy a slice!

German Sweet Chocolate Cake

Ingredients for German Chocolate Cake


  • 4 oz. German Sweet Chocolate
  • 2 1/3 C. cake flour, sifted
  • 1 1/2 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 2/3 C. butter or margarine
  • 1 C. buttermilk, divided
  • 1 tsp. vanilla extract
  • 2 lg. eggs

Coconut Pecan Filling and Frosting:

  • 2 C. evaporated milk
  • 2 C. granulated sugar
  • 6 egg yolks, slightly beaten
  • 1 C. butter or margarine
  • 2 tsp. vanilla extract
  • 2 1/2 C. pecans, chopped
  • 2 C. flaked coconut

German Chocolate Cake Layers FullDirections for German Chocolate Cake

To make the cake:

Preheat oven to 350° F. Line bottoms of three 9-inch round pans with parchment paper, then set aside.

Break the chocolate bar into pieces and melt over low heat, then set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt.

In a separate large mixing bowl, stir the butter to soften. Add the flour mixture, 3/4 C. of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs and remaining buttermilk. Beat for 1 minute more, making sure to mix well together.

Pour batter into prepared layer pans. Bake at 350° F. for 35 minutes, or when a toothpick inserted in center comes out clean. Remove cake layers and set aside to cool for 15 minutes. Remove from pans and cool the rest of the way on wire racks.

To make the frosting:

In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally.

To assemble:

When the cake layers are cooled completely, spread the frosting on top of each layer and stack together.