German Chocolate Cake is a classic and decadent dessert that features layers of moist chocolate cake, a rich and caramel-like coconut-pecan frosting, and a final drizzle of chocolate. Despite its name, this cake doesn’t have its origins in Germany. It is actually an American creation that got its name from the brand of chocolate used in the original recipe. With its indulgent flavors and textures, German Chocolate Cake has become a beloved dessert worldwide. Let’s explore the history, story, and step-by-step instructions to create this iconic cake.

German Chocolate Cake dates back to the mid-19th century when Sam German, an American chocolate maker, developed a sweet baking chocolate for the Baker’s Chocolate Company. The chocolate was named “German’s Sweet Chocolate,” and it became the key ingredient in the recipe for this cake. The cake gained popularity when a Dallas newspaper published the recipe in 1957, and it quickly became a favorite across the United States. The iconic coconut-pecan frosting is what sets this cake apart and adds a delightful caramel-like sweetness. Over the years, German Chocolate Cake has become a staple dessert for special occasions, birthdays, and family gatherings.

PREP: 30 MIN.

BAKE: 30 MIN. + COOLING

MAKES: 12 SERVINGS

INGREDIENTS

• 4 ounces German sweet chocolate, chopped
• ½ cup water
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 2½ cups cake flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk

FOR FROSTING:

• 1½ cups sugar
• 1½ cups evaporated milk
• ¾ cup butter
• 5 egg yolks, beaten
• 2 cups flaked coconut
• 1½ cups chopped pecans
• 1½ teaspoons vanilla extract

FOR ICING:

• 1 teaspoon shortening
• 2 ounces semisweet chocolate

INSTRUCTIONS

1. Line three greased 9-inch round baking pans with waxed paper. Grease the waxed paper and set aside. In a small saucepan, melt the chopped German sweet chocolate with water over low heat. Allow it to cool.
2. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, beating well after each addition. Blend in the melted chocolate and vanilla extract. In a separate bowl, combine the cake flour, baking soda, and salt. Add the dry mixture to the creamed mixture alternately with buttermilk, beating well after each addition.
3. In a small bowl, beat the egg whites until stiff peaks form using clean beaters. Gently fold a quarter of the beaten egg whites into the creamed mixture, then fold in the remaining egg whites.
4. Pour the cake batter into the prepared pans. Bake at 350°F for 24-28 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool for 10 minutes before removing them from the pans. Transfer the cakes to wire racks and let them cool completely.
5. For the frosting, heat the sugar, evaporated milk, butter, and beaten egg yolks in a small saucepan over medium-low heat. Stir constantly until the mixture thickens and turns golden brown. Remove from heat and stir in the flaked coconut, chopped pecans, and vanilla extract. Allow the frosting to cool until it thickens enough to spread. Spread a third of the frosting over each cake layer and stack the layers.
6. In a microwave, melt the semisweet chocolate and shortening together. Stir until smooth, then drizzle the melted chocolate over the cake as a final decorative touch.

Enjoy the irresistible combination of chocolate cake, coconut-pecan frosting, and chocolate drizzle in every bite of this classic German Chocolate Cake! It’s the perfect dessert for celebrations, holidays, or anytime you’re craving a rich and indulgent treat.