Authentic German’s Chocolate Cake
This Authentic German’s Chocolate Cake is the original recipe for this super moist, mild chocolate cake, and it’s frosted with the most delectable Pecan Coconut Frosting that you’ll ever eat!!
Back in the 1950s, this wonderful cake became very popular, and I requested it for several of my childhood birthdays. Oops, I’m telling my age. Today it is still just as popular as it was back then, although we now see many variations of the recipe, and most of them called German Chocolate Cake, dropping the “s” on German.
This original recipe is made using Baker’s German’s Sweet Chocolate, The chocolate is a bar of mild sweet chocolate, thus resulting in a mild chocolate cake. The recipe can be found on the inside wrapper of the Baker’s German’s Sweet Chocolate Bar. Many bakers today, replace the chocolate bar with dark chocolate. Sorry, I just can’t do it. I’ve enjoyed this authentic German’s Chocolate Cake for years, and I’m not changing a thing. Besides, if you’re substituting the chocolate with any other chocolate, you’re not making an authentic German’s Chocolate Cake.
It takes a few minutes to prepare the cake filling for this cake, but trust me when I say it is totally worth the effort. Here’s how I made this Authentic German’s Chocolate Cake.
Top Left – I separated 4 egg whites from the yolks and reserved the yolks for the batter. I placed the egg whites in a large bowl and used the whisk attachment to whisk them to stiff peaks. Then I placed them in my refrigerator until I was ready to fold them into the batter later.
Top Right – I mixed up my batter. This involved melting the chocolate bar in some hot water and melting it. I creamed together some butter and sugar in a large mixing bowl. Then I added the chocolate, egg yolks, some sugar & vanilla. I mixed everything together and added some buttermilk and dry ingredients alternately to the mix.
Bottom Left – Then I gently folded in the beaten egg whites, using a spatula. It’s important to gently fold in the egg whites. If you mix them with the mixer, you’ll deflate them, and you want them to remain fluffy.
Bottom Right – I lined three 9-inch cake pans with rounds of wax paper. I greased the pans and instead of lightly flouring the pans, I dusted them with cocoa. I do this with all chocolate cakes. I divided the batter equally between the pans and baked the cakes.
A delicious pecan coconut frosting completes this wonderfully moist chocolate cake. Note: This cake is not frosted on the sides. If you want to frost the sides, simply double the frosting recipe.
I don’t frost the sides. However, I make 1 1/2 batches of the frosting, because I love to tuck plenty of frosting between the layers. I also like to eat a spoonful or two. It’s so hard not to!!
Here’s how I made the frosting…
Top Left – In a medium saucepan, I combined butter, evaporated milk, sugar, egg yolks, and vanilla. I cooked it over medium heat, stirring constantly until the mixture thickened. This takes about 12 minutes for a single batch, and 3 to 4 minutes longer if you make 1 1/2 batches.
Bottom Left – I removed the pan from the heat and added lots of coconut and pecans.
Right – I mixed everything together and spread it onto the cooled cake layers. I had to steal a few bites and lick the pan clean too.
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This recipe was updated and reposted on May 12th, 2019. Originally posted on June 11th, 2016.
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Authentic German’s Chocolate Cake
- Prep Time: 60
- Cook Time: 30
- Total Time: 90
- Yield: 14 Servings 1x
- Category: Cake
- Method: Bake
Description
This is Authentic German’s Chocolate Cake, made with German’s sweet chocolate. It’s a very moist and sweet light chocolate cake, slathered with a to-die-for pecan coconut frosting!
Ingredients
For the Cake
- 1 package, Baker’s German’s sweet chocolate, 4 ounces
- 1/2 cup boiling water
- 2 sticks real butter
- 2 cups granulated sugar
- 4 egg yolks
- 4 egg whites
- 1 teaspoon real vanilla
- 1 cup buttermilk
- 2 1/2 cups sifted cake flour (sift then measure)
- 1/2 teaspoon salt
- 1 teaspoon soda
For the Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1 stick real butter
- 1 teaspoon pure vanilla
- 1 1/3 cups flaked sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees.
For the Cake
- Prepare three 9″ round cake pans, by lining them with rounds of wax paper. Grease and the insides of the pans and the wax paper rounds and dust them with cocoa.
- Place the water in a measuring cup and heat in a microwave until it’s very hot. Break up the chocolate bar and drop into the water. Stir it once or twice with a spoon and set it aside to cool.
- Separate the egg yolks from the egg whites, placing the yolks in a small bowl and the whites in the large mixing bowl of a stand mixer, or use a hand mixer.
- Sift the cake flour into a bowl. Remeasure and place back into a sifter or wire mesh strainer. Add the salt and baking soda and sift again. Set aside.
- Using the whisk attachment, mix the egg whites on high speed for a couple of minutes until they form stiff peaks. Refrigerate until ready to fold into the cake batter.
- Place the butter and sugar together in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar together until they are light and creamy. Add the egg yolks, one at a time, and mix until incorporated. Add the melted chocolate and vanilla and mix until they are incorporated.
- Add the buttermilk and dry ingredients alternately, starting with the buttermilk and ending with the dry ingredients. Mix the dry ingredients only until incorporated. Do not over mix.
- Gently fold in the beaten egg whites with a spatula. It’s okay if you see specks of egg white in the batter.
- Spread the batter evenly into the prepared cake pans. Bake until a toothpick inserted into the center of each cake layer, comes out with only a moist crumb on it.
- Transfer the cakes to a countertop. Let sit for five minutes. Run a sharp knife around the inside edges of each cake pan. Slightly shake each pan to ensure that the cake is not sticking to the pan. Invert each cake layer onto a wire cooling rack. Peel off the wax paper rounds and let the cake layers cool while making the frosting.
For the Frosting
- Place the milk, sugar, egg yolks, butter and vanilla in a large saucepan. Cook over medium heat while stirring slowly but constantly until the mixture has thickened. This usually takes about 12 minutes. If you double the recipe, it takes 3 to 4 minutes longer.
- Remove the mixture from the heat and add the coconut and pecans. Mix to combine and frost the cake as desired.
- Store in an airtight container until ready to serve.
Notes
- The frosting recipe is meant to frost the top and in between the layers of the cake. If you desire to frost the entire cake, you might want to double the recipe. This will increase the cooking time by about 3-4 minutes. I make 1 1/2 batches of the frosting and I don’t frost the sides. I love the frosting and like lots of it between and on top of the layers.
- The cake and frosting hold up well at room temperature. The frosting will not break down as some frostings do after a couple of days.
Nutrition
- Serving Size: 14
Keywords: German's Chocolate Cake, Authentic, chocolate, cake, original,
This is just the best cake ever. I have made it for years but couldn’t find my recipe and it’s not on the german’s chocolate package anymore. The best compliment on my baking ever came from this cake. I was told by a friend of my aunt’s that owned a local very upscale restaurant that it was the best cake she ever ate! Thanks for putting it online!
★★★★★
Hi Pamela, You are welcome! Happy baking!! 🙂
How do you melt the chocolate in hot water without it seizing up? By letting the water cook a bit, adding more hot water? I’ve always melted chocolate in a double boiler or microwave. This though is the same recipe my grandmother used and I’ve always had chocolate seize up in water. Thanks!
★★★★
Hi James, Yes, you need to place the water in a measuring cup and heat it in a microwave until it’s very hot, but not boiling. Break up the chocolate bar and drop it into the water. Stir it once or twice with a spoon and set it aside to cool. I’m assuming you’re using the baking as listed in the recipe and not chocolate chips.
Can all purpose flour be used in this recipe or must it be cake flour
Hi Veronica, Yes you can. However, cake flour is a finer milled flour. I recommend sifting the all-purpose flour and for every cup of flour, remove 2 tablespoons of the flour and add 2 tablespoons of cornstarch in its place. Do this and sift again.
Can this be made in a 13 x 9 pan?
Hi Sherri, I don’t suggest making this in a 9 x 13 pan. This cake makes 3 layers and is too much for a 9 x 13 cake pan.
Hi Sherry, I made this recipe yesterday and used a cookie sheet and it came out perfect.Then I trimmed it to fit in my cake carrier.
This is the closest recipe I have found to the original Bakers German chocolate cake recipe that was inside of the German chocolate bar, the only difference is it used sifted all purpose flour and 2 sticks of butter in the icing and that extra 1/2 stick of butter does make for a tastier frosting for sure, soooooo good.
★★★★★
My cake turned out dry. Any ideas why? I followed the recipe to the latter!
Hi Mercy, Sorry your cake turned out dry. It should always be moist. It’s hard to say without seeing you make it. A couple of things could be…make sure to use cake flour and sift it, then measure it. If you substitute all-purpose flour for the same amount, it will be dry. Beat the egg whites until they are stiff, then just gently fold them back in. I hope you’ll try the recipe again. It really is a great recipe!
Are you spooning the flour into a measuring cup and leveling? Makes a difference.
This was the first German Chocolate Cake that I have attempted from scratch. I won’t be looking for a new recipe. This is a keeper. My husband loves a good German Chocolate Cake so I made this just for him. And I will be making it again.
★★★★★
Hi Debbie, I’m so glad it was a hit. This was my favorite birthday cake growing up. It never disappoints! 🙂
You don’t say how long you bake the layers… with 3 layers guessing they will be thinner than usual.
Hi Dianna,
I would check the layers after 20 minutes with a toothpick, but these will probably take longer. There are three layers but they are still pretty thick layers.
Made 2 layers. Turned out good. Cocoa dust a nice touch I see why you make extra frosting. It is too die for
Hi Mark, So glad it turned out great. Yes, that frosting!! 🙂
Can I use 8” cake pans?
Hi Connie, You can…however, don’t overfill them. You will have some leftover batter. Don’t fill your pans over 2/3 full.
My icing curdled. What happened? Thanks
Hi Sharon, I’m not sure how it could curdle. Did you whisk it constantly while it was cooking? If you don’t, the eggs will cook up into pieces of cooked egg, which might be what you’re thinking is curdled. Most recipes like this, call for tempering the eggs first, but this old-fashioned recipe does not. That’s why it’s really important with this recipe to whisk it constantly so the eggs won’t cook up into scrambled eggs. I’m not sure what else you could have done. I hope this was helpful.
Could I use a 10×15 pan for jujus cake
Hi Wanda, You could, but it will be a very thin cake like a jelly roll cake.
Can I make Cupcakes with this recipe? I made the cake and it was perfect!
Hi Jennie, Yes, you can. I’ve not made cupcakes so I’m not sure of the quantity. I’m guessing at least 30 cupcakes.
I’ve tried this recipe for cupcakes and it does NOT work. Ive been baking from scratch many years and I specialize in cupcakes. When I make cupcakes with this recipe it literally shrinks in the liner and most pull fully away from the liners. Delicious recipe though. I’m actually back on Pinterest to find a better recipe to use for German chocolate cupcakes. This recipe is a keeper for cake though!
I wish you had listed the bake time in the recipe steps! I ended up underbaking mine at 20 because in the comments you specified only to “check at 20 minutes” and not “bake for 30, but check at 20”. A toothpick came out clean at 20, but they’re definitely not right. I didn’t have time to go get more ingredients and rebake, and I’m feeling really disappointed with how the cake turned out.
Also, please list the butter measurements in cups instead of sticks! “Sticks” is a “measurement” you only find in the US, and I ended up second guessing myself and triple checking when trying to do 1.5 times the frosting with European butter that comes in a 8oz block. I had printed out the recipe and couldn’t see that the original recipe you shared a photo of gives the instructions in cups and with actual bake time.
Hi Lisa, I’m so sorry about the confusion on the recipe. The bake time on the top of the recipe card states 30 minutes. I’m not sure where you’re seeing the 20 minutes. I read over the recipe. However, in the instructions, it states to bake until a toothpick comes out clean. All ovens vary. If a recipe states 30 minutes, I go ahead and test it at 25 minutes. However, it could take as long as 35 minutes. It just depends on your oven. Thanks for the tip on measurements. I hope it turns out better for you next time.
Oh! I never think to look at the top of recipes for cook time, most recipes I’ve encountered aren’t helpful or accurate. They often lump all time spent cooking, so it might be bake time AND stovetop time. Most recipes include bake time in the step by step instructions, so I’ve never gone by the time estimates at the top of any recipe. I got 20 minutes from the comment section after the recipe, where someone else asked “what bake time do you use”. I definitely misinterpreted your answer, “start checking at 20 but it should take longer”.
Thanks for responding, anyway! The frosting does taste amazing and even if the cake falls apart on me today, I’m sure it will be delicious 🙂
Reading over the recipe, it sounds just like the recipe my mother and grandmother used! One comment about the instructions, though: waxed paper does NOT go in the oven. Parchment paper is what should line pans. Wax paper is water-resistant but not heat-resistant. The wax melts, even if you don’t see it.
Hi Heather, Sorry to disagree with you, but waxed paper was used to line cake pans long before parchment paper came along. I’ve used wax paper for 40 plus years in cake pans and my mother used it before me. It peels off the bottom of cakes like a dream and it’s cheaper than parchment paper. Neither is safe at real high temperatures, but anything baked should be fine. This probably is the recipe your mom and grandmother used. This is the authentic recipe from the back of the Baker’s chocolate baking bar wrapper from years ago. Happy baking!
The BEST German chocolate cake EVER!! My friend requested it for her birthday. It was so spongy and airy, everyone loved it! I didn’t make it in 3 layers. I used a cookie sheet and it was perfect! Thank you for the recipe. This recipe is no longer on the chocolate box. Definitely will be making this again.
★★★★★
Hi! I’m confused about the melting chocolate part. Is the chocolate mixed directly into the water (drop into water) or is it separate and just melted by the water?
Hi Brandi, Yes, you drop the chocolate into the very hot water and allow it to melt.
Just to follow-up on the melting chocolate in water: you say to put it aside and then in step 6 you use the melted chocolate. Do we stir the chocolate into the water you melted it into? I have always been I structed to keep chocolate and water as far from each other as possible so am concerned I am not understanding fly. I do not want to mess this up as I cannot afford to buy ingredients again to re-make the cake. Thank you very much.
Good Morning, Yes, bring the water to a boil, then break up the chocolate bar into the water. Once it melts, mix it a little until it’s blended and smooth. Then add it as directed in the recipe.
I had an old label from a block of Germans chocolate from years ago but lost it I love your microwave shortcut. When this cake recipe first came out, microwaves were not a common appliance.
I was not able to get cake flour due to supply shortages, so your cornstarch addition was a great save. I will remember that in the future for other recipes. The flour I used was ap unbleached and I did sift and measure 3 times. Love this cake. I made extra frosting because, well, it is so darn good.
Thank you so much for posting this. It is in my favorites file on paper and digital!
No round cake pans. Other ideas?
Hi Nadine, You can try using square pans instead…3 8-inch or 9-inch. It’s too much batter for a 9 x 13 cake.
Can you frost the warm cake with hot frosting?
Hi Cheryl, Yes you can if you’re using the one from this recipe.
Delicious. Everyone loved this cake. Will definitely be making it again
★★★★★