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slice of german chocolate cake on black plate

Best German Chocolate Cake Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 16 people
Calories: 473kcal
This Germain Chocolate Cake recipe serves up the most sumptuous chocolate treat. Decadent chocolate layers with creamy coconut frosting!
Print Recipe


For the Coconut Pecan Frosting:

  • 4 egg yolks lightly beaten; room temperature
  • 1 can full-fat evaporated milk
  • ½ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 2 tablespoons unsalted butter
  • teaspoons fresh-squeezed lemon juice
  • 7 ounces sweetened shredded coconut lightly toasted
  • 1½ -2 cups chopped pecans toasted

For the Cake:

  • 1 4-ounce package BAKER’S German’s Sweet Chocolate
  • ½ cup boiling water
  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk room temperature
  • ½ cup sour cream or Greek yogurt room temperature


For the Coconut Pecan Frosting:

  • In a medium, heavy-bottom saucepan set over medium heat, whisk together egg yolks, evaporated milk, salt, vanilla extract, granulated sugar, brown sugar and butter.
  • Cook 10-12 minutes or until thickened and golden brown.
  • Remove from heat and add lemon juice, stir well.
  • Add coconut and pecans and stir well. Allow to cool until thick enough to spread.

For the Cake:

  • Adjust oven rack to middle position and heat oven to 350°F.
  • Spray two 8-inch by 2-inch cake pans with Bakers’ Spray. If desired, line the bottom of the pans with parchment paper.
  • Chop the chocolate into thin slivers.
  • Bring water to a boil, remove from heat and add chocolate, stirring to melt; cool completely.
  • In the bowl of an electric mixer, whisk the egg whites until stiff peaks form. Carefully, transfer the whipped egg whites to a different bowl; set aside. Save the 4 eggs yolks for the frosting.
  • While the chocolate cools, place butter and sugar in the same bowl (no need to wash) and beat until butter is lighter in color and the mixture is smooth and fluffy(er).
  • Beat in egg yolks, one-at-a-time.
  • Add chocolate water and vanilla; stir to incorporate completely.
  • In a medium bowl, whisk together flour, baking soda and salt.
  • In a separate bowl, whisk together the buttermilk and sour cream.
  • With mixer on low speed, alternately add flour mixture and buttermilk/sour cream mixture (beginning and ending with the flour mixture). Mix just until incorporated after each addition.
  • Use a rubber spatula to fold the beaten egg whites into the cake batter, and pour the batter into the prepared cake pans.
  • Bake at 350°F for 25-35 minutes or until a toothpick inserted in the middle of each cake layer comes out clean.
  • Remove from oven and cool on a wire rack 15 minutes. Remove cakes from pan and cool completely on the cooling rack.
  • To make a 4-layer cake, cut each cake layer into two layers, horizontally.
  • Prepare Coconut Pecan Frosting and spread between each layer and on the top of the cake.
  • Enjoy!



  • Use a preheated oven.
  • Make sure to spray your pans with non stick and - if you like - lay down parchment paper in the bases.
  • Use room temperature ingredients.
  • If you don’t have buttermilk, add 1 tablespoon white vinegar to 1-cup milk, stir and let stand 10 minutes.
  • This recipe makes one 8 inch, 4 layer cake.


Calories: 473kcal | Carbohydrates: 64g | Protein: 5g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 132mg | Sodium: 293mg | Potassium: 178mg | Fiber: 2g | Sugar: 50g | Vitamin A: 604IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg