Here’s a rich and decadent Family-Style German Chocolate Cake recipe — made from scratch with tender layers of chocolate cake, filled and topped with a gooey coconut-pecan frosting. It’s a beloved classic and a true celebration dessert.
🎂 Family German Chocolate Cake (From Scratch)
🍫 What Is It?
Despite the name, German Chocolate Cake is an American classic! It’s named after Samuel German, who developed the sweet baking chocolate used in the original recipe.
🧾 Ingredients
For the Chocolate Cake:
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1 pkg (4 oz) German’s sweet chocolate, chopped
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½ cup boiling water
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2¼ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, separated
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1 tsp vanilla extract
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1 cup buttermilk (room temp)
For the Coconut-Pecan Frosting:
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1 cup evaporated milk
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1 cup granulated sugar
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3 large egg yolks
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½ cup unsalted butter
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1 tsp vanilla extract
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1⅓ cups sweetened shredded coconut
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1 cup chopped pecans, toasted
👨🍳 Instructions
🔹 Step 1: Make the Cake Batter
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Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment.
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Melt chocolate in boiling water, stir until smooth, and set aside to cool.
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In a bowl, whisk together flour, baking soda, and salt.
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In a large bowl, cream butter and sugar until fluffy (about 3–5 min).
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Beat in egg yolks one at a time, then mix in melted chocolate and vanilla.
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Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
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In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
🔹 Step 2: Bake
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Divide batter between the 3 pans.
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Bake for 25–30 minutes, or until a toothpick comes out clean.
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Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
🔹 Step 3: Make the Coconut-Pecan Frosting
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In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
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Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
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Remove from heat. Stir in vanilla, coconut, and pecans.
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Let cool to a spreadable consistency (it will thicken as it cools).
🔹 Step 4: Assemble the Cake
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Place one cake layer on a serving plate. Spread ⅓ of the frosting on top.
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Add second layer and spread with another ⅓ of the frosting.
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Top with the final cake layer and finish with the remaining frosting on top.
Traditionally, German Chocolate Cake is not frosted on the sides — just stacked with frosting in between and on top.
🍽️ Storage:
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Store covered at room temp for 1–2 days, or in the refrigerator for up to 5 days.
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Bring to room temp before serving for best flavor and texture.
📝 Tips:
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Toasting the pecans adds amazing depth of flavor — don’t skip it!
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Want a stronger chocolate flavor? Add 1–2 tbsp cocoa powder to the cake flour.
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Use parchment circles in cake pans for easy removal.
Would you like a sheet cake version, cupcakes, or a gluten-free adaptation? I’m happy to help!
