Authentic German’s Chocolate Cake
Published: May 12, 2019 · Updated: May 16, 2025 by Cindy Gibbs
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 Coconut Pecan 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. In my opinion, none can replace the delectable taste of this original version.
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 used to be printed 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.
Where did this cake get its name?
German’s chocolate cake is named after Samuel German, the inventor of a dark sweet chocolate. The name of the chocolate is German’s sweet chocolate after Mr. German. The cake is therefore named German’s Chocolate Cake after the chocolate. It has nothing to do with the country. It’s name after Mr. German. Today most people don’t realize the cake was named after a person, therefore they drop the S on German.
Ingredients needed for this cake
Baker’s German Chocolate – Baker’s German sweet chocolate has a mild sweet chocolate flavor. Look for it in the baking aisle next to the chocolate chips in your grocery store. It can sometimes be hard to find these days. You can also find it on Amazon.
Buttermilk – Has a slightly tangy taste. It lends moistness to the cake and helps it to give it a tender and fluffy texture.
Baking Soda – Interacts with the buttermilk to make the cake rise and be tender.
Shredded coconut – Use the sweetened shredded coconut in this recipe. Some brands have longer strands of coconut than others. If your coconut has longer strands than you prefer, pulse it in a blender a few times.
Pecans – Use fresh pecans and chop them pretty fine. You can use a different nut, but I prefer pecans in this original cake recipe. The combination of pecans and coconut are simply divine!! I could eat the entire pan of frosting without the cake.
Eggs – The eggs get separated in this recipe. Use large eggs, or no larger than extra large. Separate the eggs while they are cold, then let the egg yolks and whites come to room temperature. The egg whites will whip up with more volume if they are room temperature.
How to make Authentic German’s Chocolate Cake
It takes a few minutes to prep this cake, but it is so worth the work, I promise!
Chop the chocolate bar into small piece and add it to the hot water. Allow it to sit for a minute and mix until it’s totally melted and smooth. Set it aside to cool while starting the batter.
- Line three 9-inch cake pans with wax paper. Grease the paper and insides of pans. Lightly dust them with cocoa powder or flour, tapping out the excess cocoa powder.
- WHISK THE EGG WHITES: Separate 4 egg whites from the yolks and reserve the yolks for the batter. Place the egg whites in a large bowl of a stand mixer and use the whisk attachment to whisk them to stiff peaks.
- MIX THE BATTER: Cream together the butter and sugar in a large mixing bowl. Add the chocolate, egg yolks, some sugar & vanilla. Mix everything together until well combined.
- Add the buttermilk and dry ingredients alternately to the mix. Don’t over mix the dry ingredients. Simply incorporate them.
- FOLD IN EGG WHITES: Gently fold 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. Note: You’re cake might be lighter or darker than mine. This depends on how big your egg whites are. The more egg white, the lighter the cake.
- Divide the batter equally between the cake pans.
- Bake the cake layers for approximately 21 to 25 minutes or until a toothpick test comes out with just slightly moist crumbs on it. Don’t over bake. Allow cakes to cool for 5 minutes. Run a thin knife around the edges to make sure the cakes aren’t sticking to the sides of the pans. Invert each one onto a wire rack. Peel off the waxed paper rounds and allow the cake to completely cool before frosting.
HOW TO MAKE THE COCONUT PECAN FROSTING
A delicious coconut pecan frosting completes this wonderfully moist chocolate cake. This original German’s Chocolate Cake cake doesn’t call for frosting the sides. If you want to frost the sides, simply make 1 1/2 batches or even double the recipe. I suggest doubling it because you’ll be eating quite a bit with a large spoon. Trust me! 🙂
- In a medium saucepan, I combine butter, evaporated milk, sugar, egg yolks, and vanilla.
- Cook 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.
- Remove the mixture from the heat and add the coconut and pecans. Mix to combine and frost the cake as desired.
- Allow it to cool for about 5 minutes and frost the cooled cake layers.
Pro tips for making this recipe
- Separate the eggs a few minutes before making the cake. It’s easier to separate cold eggs. Whisk the egg whites when they are room temperature. Egg whites whip up with more volume when they are at room temperature.
- Don’t mix the whipped egg whites into the cake batter. Gently fold them in with a spatula. You will see some white streaks left in the batter. That’s okay.
- Sift the cake flour first, then measure it by using the spoon and level method, (spoon the flour into the measuring cup and level it off with the edge of a knife). Measuring unsifted/compacted flour results in too much flour and a dry cake.
- If you don’t have buttermilk you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then filling it to the 1-cup line with milk.
- Make sure to keep the cake in a cake or other sealed container. The sides aren’t frosted. This will prevent the sides from drying out.
Frequently asked questions about this cake
Can I freeze this cake?
Certainly. Wrap the cake securely with layers of plastic wrap. Place the cake in a freezer proof cake container, and freeze for up to 3 months. Thaw on a counter top to room temperature.
Do I need to refrigerate this cake?
No. This cake will stay fresh in a sealed cake container for up to 3 days. If you want to keep it any longer, you can place it in the fridge, but it’s really not necessary. Trust me, it will be gone before then anyway.
Can I bake this cake in a 9 x 13 pan?
Yes. It will take about 35 minutes to bake at 350 degrees. Check the center with a toothpick for doneness.
Can I make cupcakes with this recipe?
Yes. This recipe will make 23 to 24 cupcakes, depending on how full you fill the liners. I don’t recommend filling them over 2/3 full.
You might also like this recipe for Cocoa Brownies with Coconut Pecan Frosting!
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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
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon real vanilla
- 1 cup buttermilk, room temperature
- 2 1/2 cups sifted cake flour (sift then measure)
- 1/2 teaspoon salt
- 1 teaspoon baking 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
Get Recipe Ingredients
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. You can also use parchment paper if you prefer. I’ve used waxed paper for 45 years to line my cake pans. It works perfect.
- 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. Set aside while you sift the cake flour. Egg whites whip up with more volume when they’re room temperature.
- 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. Transfer to a smaller bowl and refrigerate until ready to fold into the cake batter.
- Add the butter and sugar to the same mixing bowl. Using the paddle attachment, cream the butter and sugar together until they are light and creamy, about 3 minutes. Add the egg yolks, one at a time, mixing well after each addition and stopping to scrape down the sides of the bowl. Add the melted chocolate and vanilla and mix until they are fully incorporated.
- Add the buttermilk and dry ingredients alternately in three additions, starting 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, about 22 to 25 minutes.
- 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.
- This cake can also be baked in a 9 x 13 pan. It will probably take about 30 to 35 minutes.
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.
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!
This cake is amazing… turns out perfect every time
Hi Vet, I’m so glad you like it as much as I do. Happy Easter!! 🙂
Are you spooning the flour into a measuring cup and leveling? Makes a difference.
Here’s a trick to ensure cake is not dry. Make the cake and frost it, then freeze it overnight. When it thaws it’s perfect! We discovered that the leftovers of this cake (which were frozen) were always better. Now it’s a required step for us whenever we make this cake!
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.
Any ideas why it would take an extra long time for my frosting to thicken?
Hi Kara, This frosting isn’t very thick, but it does thicken some as it cools down. If you were to omit the nuts, you would see how thin it really is. I consider it more of an icing with nuts.
Was your curdles yellowish? If so I know what u did, you turned on the stove befor u mixed it all together and the egg started to cook.
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, but the batter should make about 30 cupcakes.
I’ve never made a German’s Chocolate Cake before. I am going to try it because it’s one of my favorite cakes. I ordered one for Thanksgiving and it was dry. I was very disappointed. I had throw it away. Money down the drain. Anyway, I’m excited about trying this recipe. Thank you for sharing.
Hi Debra, You’re welcome! I hope it turns out great for you! Merry Christmas!
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!
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!
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.
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. You can also use a 9 x 13 cake pan.
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
I have tried this recipe twice. I’ve made it before in the past and it came out great. Last two times the cakes were flat. I followed the recipe on the box. I did use two pans instead on three. Would this be the cause? Shirley
Hi Shirley, Using two pans, as long as the batter will fit, should not be the problem. Did you beat the egg whites until stiff and gently fold them in? If so, the only other thing I can think of is testing your baking soda to make sure it is still active.
Hi , I’m in uk and we don’t have the German’s chocolate here. Can I use a substitute? Thanks
Hi Bev, Yes you can. Try looking for a different sweet/mild chocolate first, but you can use whatever you have there. If you use a darker more bittersweet chocolate, the cake just won’t have as mild a flavor.
Does anyone know if the butter is salted or unsalted?
Thanks!
Hi Lynn, It’s unsalted.
How many will this cake serve? I need enough for 12 people.
Also, does the cake turn out well if it’s done in 2 layers rather than 3, or do the recipe and cooking time need to be adjusted? If it can be done in 2 layers, what size pans should I use to accommodate all the batter, and how long should I bake it?
Even though my two 8” cake pans couldn’t handle all the batter and they ran over in my oven, there was enough cake left to get a good taste. It was delicious!
Thanks much,
Karen
Hi Karen, Yes, this is too much batter for two 8-inch pans. You need to bake either three 8-inch layers or 3-nine inch layers. Yes, it can serve 12 people. It simply depends on how big you want to make the slices.
Cindy,
Can this cake be frozen? If so, for how long?
I would appreciate any tips on how make the cake ahead of time and have it ready for a New Year’s Eve birthday.
Thank you,
Karen
Hi Karen, Yes. You can freeze it for up to 3 months.
My cakes came out flat! They looked fine in the oven, toothpick came out clean but as they cooled they fell flat. The weather was awful that day, below zero temperatures, I don’t know what happened
Hi Sandy, It sounds like 1 of 2 things. Your baking soda could have been expired and no longer active or if you didn’t whip your egg whites until they formed stiff peaks and gently fold them in. Also, I’m guessing you did use buttermilk, not milk. The buttermilk and baking soda act together in this recipe. I hope this helps!
THANK YOU! Finally someone else who knows the difference… I’ve been searching for REAL German Chocolate Cake for years to no avail, THANK YOU!!
I have been looking for this exact recipe for years.Although I made it every year, I had to rely on my 76 yr old memory , I was more than happy when i found this. Thank you so much for putting it on line. My faMILY LOVES IT. Best Cake ever
Janiis
Hi Janis, You’re very welcome! I agree…best cake ever! 🙂
Thank you for sharing this authentic recipe. It’s exactly what I was looking for. Most recipes or stores have the kind that add chocolate frosting to it, which is not how I first remember tasting it. Also, I don’t understand why people make it a sheet cake. The presentation of the round cake layers gives it an enticing look! Looking forward to making this!
My best friend and I had so much fun making this together yesterday for our German friend Willy’s birthday.. It’s his favorite cake. But to learn that it’s not really a “German” cake gave us a lot of laughs. Why this took several hours because we read and reread your instructions over and over so that we wouldn’t mess it up was also part of the fun! Anyway, I think we got it right – we won’t know until later today when we eat it but I have no doubts its going to be wonderful! For future bakers of this recipe, I highly recommend doubling the icing. We only doubled by half and wished we had more for in between the layers because it would look even prettier and because this icing tastes Ah-mazing! This recipe is a keeper!
Hi Nina, I’m sure Willy will love this cake. As far as the icing, I included the original amount, only because I wanted to stick to the original recipe. However, the original recipe doesn’t include icing on the sides. I like to cover the sides too and I often double the icing. It’s the best part and I like to eat some from a spoon. 🙂
Hi Cindy, Willy and everyone loved the cake! It’s possible more icing may have been too much. Next time I make this, I think I will try using unsweetened coconut, and measure/weigh the finished icing so I’ll know exactly how much to put on each layer. The bottom layer got skimped a bit, lol!! I like the look of not icing the sides. Such a fun cake to make!!
Sooo, a 9 13 is too small ? AND, a 10×15 is too big ? Am I understanding that right? I would like to make it for my friend’s birthday and it would just be easier to cut if it was rectangle.
Hi Dorothy, You can bake it in a 9 x 13 pan or the 3 layers.
1st time making this cake, and it came out perfect. Cake was super moist and not too sweet. Will definitely be making again
My mom and aunts made this recipe for special occasions. Carrying on the family traditions, I make this cake (the original recipe only) both in three layer cake form or in cupcakes. I get about 30 cupcakes per recipe.
I was disappointed when the recipe disappeared from the Baker’s chocolate package. I found this blog entry and want to thank you for keeping this in the public eye.
Just finished making 30 cupcakes. Doubled the frosting and they turned out just right.
My question is regarding the eggs in the cake batter. The top of the original recipe (list of ingredients) calls for 4 egg yolks unbeaten. But in the recipe says 4 egg whites whipped and save the yolks for the frosting.
So no yolks in the batter?
Hi Alice, Please see the following steps on the recipe card, Step 3…separate 4 eggs, step 5…whip the egg whites, step 6…add the egg yolks to the batter. There are more egg yolks in the frosting. I hope this helps.
Perhaps silly question. What should I use to grease wax paper and sides? Cresco?
Whhat should I use to grease wax paper and sides? Cresco?
Sorry…I meant Crisco?
Hi Miranda, I use solid Crisco. You can use also use butter.
Thank you so much! I am going to make this weekend and post.
Thank you! am going to make this weekend and post.
You are so welcome! 🙂
Thank you for the real recipe. Mine was lost and I found It is so hard to replace. I have made this cake a couple of times per year for the last 40+ years. The world is so bent on simplifying steps and minimizing ingredients that the best recipes are buried. This recipe is fantastic and just as I remember. The taste is beyond description. The cake literally melts in your mouth it is so fine. Sifting the cake flour makes such a great difference. Separating the eggs and beating the whites is essential. There is nothing comparable to the German Chocolate Bar and the Pecan Frosting. Thank you so very much for having the recipe available.
Hi Carol, You’re so welcome! It’s so frustrating to lose a great recipe, especially a vintage recipe that you can’t find. I’m so glad you found this. Happy baking! 🙂
Will this work in a bundt cake
Hi Sheree, I haven’t tried it in a bundt cake pan. However, it should work in a bundt pan as long as it’s a 10-inch. It will take a little longer to bake.
Hi Cindy, I accidentally purchased Baker’s unsweetened bar instead of sweetened. Would it be ok to double the sugar?
Hi Candace, No, I wouldn’t change anything. There’s 2 cups of sugar in the recipe, and your cake will be a little darker, but as far as taste, you will simply taste the chocolate a little more.
Memories, Memories. My mother always made this as a special cake at Christmas from the recipe inside the label but it is no longer there. My 78-year old self is so happy to find this which sounds like hers. I want to make it at Easter and wondered if I could freeze the layers ahead of time so I won’t be so rushed?
Hi Pat, Yes, you sure can freeze them ahead of time. I place wax paper between the cooled layers, and place them in my cake container and right into the freezer. Alternately, you can wrap each layer in plastic wrap, then in heavy foil.
What size pans (and how many) should be used if the recipe is being doubled or tripled?
Hi Arlene, To double, you would double the original, using six 9-inch cake pans. To triple, you would use 9 9-inch pans.
Has anyone substituted hot coffee for the water? I plan to make this wonderful cake next week!
Excellent recipe. Flavor perfect!!
What other brands of chocolate candy would you recommend using? I’ve been unable to find the Bakers German Chocolate with the cake on the front of the box. The one with the cupcake on the box gives the cake a different taste.
Hi LaTiece, The bar with the cake can be found on Amazon. You’re correct, the one with the cupcake contains 48% cacao, whereas the original one with the cake does not. I don’t know where you’re located, but I can find the one with the cake at my local Kroger and Walmart stores. If you must use a different baking bar, look for one that is sweet and doesn’t say 48% cacao, etc. I hope this helps! Good luck!
I’ve made this several times always turns out amazing. I’ve made in cake pans and cupcakes with no issue 21 minutes for cupcakes 350 degrees with oven thermometer. I use different recipe for frosting though.
12oz evap milk
1.5 cup brown sugar
3/4 cup butter
4 egg yolks
1.5 teaspoons vanilla
2 cups coconut
1 1/2 cup pecans
My great granddaughter, and I made this cake today. We iced it and left it sitting on the table until dinner time. The cake literally fell apart. It’s a mess. I am 74 and have baked cakes in all shapes and sizes. I even took Wilton corses many years ago. Upright teddy bears and cabins, you name it. After most of the day and having family over for supper and not to mention the ingredients, I am floored!!!
I made this cake yesterday with three layers and icing all over. It’s a beautiful cake; however I’m not serving until tomorrow for a birthday. Do I need to refrigerate the cake until tomorrow. It’s in a cake holder in a cool room. Will leaving it out dry it out?
Hi Christine, No, you can leave it out. It should be fine in a cake holder.
Thank you so much! I look forward to trying some of this amazing cake! I appreciate your quick response!
I can’t believe that people, including bakeries, make German Chocolate Cake without German’s Chocolate! Yours is the first recipe I have seen (other than my own) using German’s Chocolate. My mother started baking this cake back in the 50s, using the recipe of the German’s label. I still do the same thing basically. My cakes look just like yours. Thanks for educating others about this cake.
Hi Lani, I’m so happy to hear this from you! Unfortunately, many have turned this cake into a regular chocolate cake with the German’s Chocolate Cake icing recipe. Not the same! Thank you for your feedback!
I received this recipe in the 7th grade (Home Economics Class). I have been making this cake since I was 13 years old and I am now 73 years old. This is the best German Chocolate Cake around.
Hi LaRae, I totally agree. 🙂
This is amazingly good. I TOASTED THE COCONUT ON A BAKING SHEET UNDER THE BROILER, STIRRING EVERY COUPLE MINS UNTIL A GOOD COLOR. It added so much to the flavor.
Hi Lynna, I’m so glad it was a hit. Toasted coconut…just when I thought it couldn’t get any better! 🙂
Can the frosting for this cake be frozen? I am planning to travel by plane and would like to freeze the cake layers & frosting separately, then assemble at my destination.
Hi Sue. Yes it can be frozen.
Ahhhmazing! I received compliments similar to those others posted. “This is better than …”, the go to bakery in our town. I did check the temperature of the water before I melted the chocolate after reading one review with someone worried about the chocolate seizing up. It didn’t present a problem at all. I also substituted buttermilk by using half-and-half with vinegar. It did become quite thick, similar to yogurt, I think that’s the point. Also only baked for 20 minutes for two pans and left one in for 22 minutes. Less time than I usually bake round cakes. They were perfect so keep an eye on the cakes and don’t overcook.
I made this cake. It tasted delicious! But, it was very crumbly. I could press the crumbs together and they would hold together. But I couldn’t get it to slice with out falling apart.
Not sure what I did wrong.
I am thrilled to find this recipe, and I can’t wait to make it! It is just as I remember from my childhood. My mother taught me how to fold in the fluffy egg whites without having them go flat — a fun challenge. Like you, I have been disappointed at what has been passed off as ‘German chocolate cake’ in recent years. Thanks so much for posting the recipe, including the image of the original recipe, and the story of German’s Chocolate.
Hi Lynn, You’re quite welcome. I hope you make and enjoy it! 🙂
Just one observation… The original recipe, (the one from 1957 that the Bakers Chocolate bought from Mrs George Clay) just calls for regular flour (all purpose) as opposed to cake flour. Of course when they bought that recipe and put it on their box they wanted to sell their own special flour (Swans Down, I think).
I have found that using White Lily all purpose flour does a better job than using cake flour. But white lily is a soft flour (between 8-9% protein) just slightly above that of cake flour. It has a slightly more open crumb which makes it appear to be more moist on the tongue.
I just thought I would throw that out there if anybody doesn’t want to pay the exorbitant price for cake flour. Or if someone wants to use the higher protein flour like Pillsbury or Gold Medal they would have to augment the flour with some cornstarch (2 tablespoons per cup of flour)…but I would still suggest using White Lily if it is available in their area. It is more or less my go-to for everything except bread making. Plus it tends to be cheaper.
I was just a little confused. The recipe called for 4 eggs but never mentioned when to add the 4th. It still turned out wonderful. My grandma used to make me hers every Christmas for my present. Never could get the recipe out of her it went when she did. Made it for my husband’s birthday and he loved it
Excellent! Followed recipe exactly and it turned out perfect. This is the German Chocolate Cake from my childhood. I was concerned about putting the chocolate into the water but it worked great. I doubled the frosting and did have to cook it longer than the extended time mentioned in the recipe for it to thicken but that was more than likely due to my heat setting not the recipe instructions.
Hi Linda, I’m so glad it turned out great for you. It was my childhood favorite too. Always my birthday cake. 🙂
Thanks for sharing with us!
My husband loved this; I made it for Christmas, it will be hard to top this cake.
I did add chocolate frosting to the sides to hold it stable, I had to use a 13 x 9-inch pan, cut to thirds and layered it. The finished cake was tall, but the frosting held it up and we froze the leftovers. This cake freezes beautifully, it may even be better second time around.
Hi Freckles, I’m so glad it was a hit. It always seems to be a favorite! 🙂
Wow! Delicious cake, This wonderful cake became very popular, Thank you for sharing.
Hi Anjan, You’re welcome. I’m glad it was a hit!!
The soda is that baking soda or club soda?
Hi Vince, It’s baking soda.
In the recipe, does soda mean baking soda?
Made your German Chocolate recipe as I had lost mine. It turned out great! Thanks! I am looking forward to checking out your website. By the way it was my husband’s 80th birthday and German Chocolate is his favorite.
Hi Dee, I’m so glad it was a hit. That was always my birthday cake too. 🙂
How do I convert the recipe to 8 inch pans?
Hi Kary, You can use 8-inch cake pans for this recipe, or a 9 x 13 pan.
This is the best Cake EVER! And the frosting is to die for!! I do recommend adding the extra 1/2 cup of flour as posted, or your cake will fall apart when slicing because it’s so moist!! This cake is for Adults Only!
My husband requested this cake, I made it for New Year’s, and he loved it! Recipe and method are easy to follow.
I baked this cake and it was like my Mom used to make! It was delicious and a hit at the family birthday dinner! I will make it again1 Thank you!
Hi Cathy, You’re very welcome! I’m so glad it was a hit! 🙂
So thankful you have posted this original recipe. I had lost the old Baker’s Chocolate wrapper with the recipe. There is just no substitution for these cake ingredients. My favorite cake and I had not made it in several years; therefore, was disappointed when I knew the recipe was different. No microwave or regular flour for me. Perfect for Easter Sunday dessert!
Thanks for posting the original recipe. The one on Swan’s Down website now is not the original one but yours is. I am a 1950’s baby, I remember my mom making this for Sunday dinner or the Christmas Holidays. It’s NOT German Chocolate without the German Chocolate baking bar.
100 times I thank you!!!!!
Hi Linda, So happy for your feedback about the authentic cake recipe. This was always my birthday cake growing up, and I’m a 1950’s baby too. 🙂
I made this today for husband’s birthday- it was moist and delicious- worth all the steps (and eggs!) Thank you for sharing
Hi Debbie, You’re very welcome! This was always my birthday cake growing up. So good! 🙂
AS a boy some 60 years ago my Grandmother make this every time we visited. I could not get enought,
The only different was that the frosting covered the sides. That is how I make it for my grandchildren
Hi Charles, I grew up eating it too. My mom frosted the sides for my birthday, but she had to double the frosting. I could eat the whole pan of frosting. Ha..
Unfortunately I can only find the 48% Cacao German’s chocolate with the cupcake on the front. Both locally and on Amazon. How will this change the taste from the original recipe? Make it taste more like darker chocolate?
Hi Lou Ann, I believe that is the only one offered now. If it’s German’s chocolate it should be fine.
This cake is so moist, spongy and delicious! I always request German Chocolate Cake for my birthday. This year I made my own and it was simply the BEST. Happy Birthday to me! Try it, you won’t be disappointed if you follow it exactly.
Great recipe! Thanks! Made it for my daughter’s birthday . Everyone loved it! I followed the recipe but doubled the frosting as my daughter wanted outside of cake frosted also. For me for next time I will add a little cocoa powder & some olive oil for a more chocolate taste & moisture. Might only make 2 layers next time to make it easier to gauge the frosting as I ended up with extra I would have liked to add to layers but was afraid of not having enough to frost whole cake.
Wanted to add a photo but could not 🙁
Cindy, I can’t thank you enough for posting this recipe! I make this cake every year for my husband’s birthday.
It is his favorite! Well, I lost the original recipe and decided to try yours’. It is simply fabulous, so fluffy light great tasting and I was told by my husband it is as good as what my grandmother used to make me. 🙂 Best compliment I could receive. You’re a sweetheart and I am going to check out more recopies of yours!
Also, thank you for making your website easy for me to follow and print the recipe. I have a hard time with all this new Teknowledgy 🙁
Thanks again and have a very blessed day
Sherry
Hi Sherry, You’re SO welcome! I’m glad your husband liked it. This is the original recipe from the wrapper. This was also my birthday cake growing up. Happy baking!
Came out looking like a brownie. It’s gooey, even left it I’m a bit longer, toothpick come out clean. They also deflated I checked on them one time because they looked overflowing. Then a second time to do the toothpick check. Did I do something wrong?
Hi Jessica, It sounds like you opened the oven door too soon and they fell. I don’t do a toothpick test until they look almost done. I hope this helps.
Cindy, thank you for sharing this wonderful recipe! It turned out FANTASTIC and everyone LOVED it!!
Hi Vicki, I’m so glad everyone loved it. I could devour the whole pan of icing. 🙂
Made this yesterday, husband loved it!! Wished I had made a double though on the icing. Not because I ate it all but just would have liked a little thicker on my layers.
This is the best German Chocolate Cake ever. I have been making this for years and it has never failed me. Wonderful taste! I don’t understand why so mana people think the recipe needs to be changed.
Hi Pamela, I absolutely agree with you. The original recipe is perfect! Thanks so much for the 5-star rating. 🙂
Can you make filled icing cupcakes with this recipe? I really want an authentic German Chocolate Cake / icing recipe but be able to make it into cupcakes. How many would it make? Can this recipe be doubled?
Hi Marlene, Yes you can use the icing to fill the cupcakes. You should get about 24 cupcakes with the batter. Check them after 18 minutes with a toothpick.
In doubling the frosting recipe, should you double the egg yolks as well?
Hi Kisti, Yes, you should double everything. You’ll love this frosting. 🙂
TY for your quick reply!
You’re very welcome! Happy baking! 🙂
Hi Cindy –
I’ve been making this cake for years – it’s the best! Occasionally, my cakes come out flat and have a ridge around the top and I can’t figure out why. I have tested my baking soda and I always whip my egg whites properly before gently folding them in. I’ve wondered if using butter vs margarine would cause it? I’ve also wondered if using low fat buttermilk would cause it – sometimes I can’t find the regular buttermilk. Any suggestions?
Hi Lisa, The butter shouldn’t matter. Here’s what I’m thinking…it is the low fat buttermilk. Since there’s no baking powder in this recipe for lift, the baking soda has to interact with the buttermilk to do it’s job in leavening. If your cake is sometimes flat with a ridge on the edges, it’s not rising in the center, meaning there’s no real leavening happening. If you can’t find full-fat buttermilk, I would try adding some baking powder as well, maybe 3/4 teaspoon. Good luck…I know this is a great recipe. Happy baking! 🙂
Hey Cindy,
My icing won’t thicken enough to ice the cake.
Help!
Hi Serena, Place it in the fridge for a few minutes and try it again on the cooled cake layers. This only thickens slightly. It’s not a really thick icing.
Can I grease thecake pans with butter and cocoa instead of using wax or parchment paper ? This will be my first time making this cake.
Hi Dana, You can. However, if you use wax or parchment paper, they’re guaranteed to not stick. I can’t guarantee the same without the paper.
Hello. Would it be OK to make the cake and frost it on Monday, and serve on Thursday? If so, how should I store it to stay fresh? (Or, should I keep the cake and frosting separate, and assemble on Thursday?) Hoping to save time on Thanksgiving morning!
Hi Gayle, You can frost it now. I would refrigerate it until Wednesday to keep it fresh. Happy Thanksgiving!
I tried this recipe for my sons birthday he is so happy.Thank you.
Hi Ayesha, You’re welcome! I’m so glad your son liked it. 🙂
Hi, I’m just wondering how long to put the water in the microwave until it’s hot enough to drop the chocolate into.
I’ve seen two different things in the comments. One answer said to heat the water until it’s very hot but not boiling. Another answer said use boiling water. I don’t want my chocolate to not turn out right. Thank you!
German’s Chocolate Cake is my husband’s favorite and one my mother use to make. I couldn’t find my recipe when I went to bake it for his birthday. So I turned to the internet. Thank you for posting the original recipe! The cake is always moist and delicious and a hit wherever I take it. The few extra steps involved in preparing the batter isn’t that much in my opinion and let’s people know they are special.
Hi Wanda, I totally agree. I hope your husband loved it. 🙂
Reading the comments, I guess all my questions were answered. I’m going to make this, in a few days, for a friend who requested it, “from scratch”. I’m used to making the best cakes from scratch, and Swan’s Down is a God send!
Made it today! To die for.
For the frosting, can I use heavy cream instead of evaporated milk? I don’t have any evaporated milk.
Hi Jenilee, Yes you can use an equal amount of heavy cream. To make an evaporated milk subsitute, you can mix
equal amounts of whole milk and heavy cream.
Made this today and oh my goodness! Cake is so moist, and the frosting is so easy! Thanks for sharing this recipe.
Hi Sandy, You’re welcome! It’s my favorite cake for my birthday! 🙂
The best German Chocolate I have ever had.
Going to make this for a friend’s birthday, one thing I noticed was the length of time to bake the cake is showing 222 to 25 minutes just a typographical error.
Hi Angel, Thank you for catching that and letting me know. It’s fixed now. 🙂
Whew! This was a very labor intensive cake, but so moist and tender! Our son is worth every minute! I spent making it! Can’t wait until he tastes it .
Hi Sue, I agree it is a little time consuming, but so worth it. My favorite cake for my birthday besides vanilla. I’m sure your son will love it. I hope you’ll give it a rating. 🙂
This is probably the best, most moist cake I have ever made. Be ready to work for it though as it is a process. Thank you for sharing this recipe!
Hi Sandy, I agree, it does take some work, but it’s so worth it. My favorite cake since childhood. I hope you’ll give it a rating. 🙂
This recipe is great. I made many mistakes and it still turned out perfect! I used all purpose flour since that’s all I had. I also used regular butter and realized it after I had already added the salt. My final mistake was that I used unsweetened bakers chocolate and added sugar to substitute for the German sweet chocolate. I baked in a large Pyrex pan for almost 50 minutes. Even with all of these changes, the cake was fabulous. Not at all dry! I really appreciate that this cake is not extremely sweet.
Hi Kara,
I’m so glad it still turned out great. My favorite birthday cake, and sometimes I make 1 1/2 recipes of the icing. It’s so good! 🙂
I just made the Authentic German’s Chocolate Cake exactly by the recipe but with a double recipe of the coconut frosting. Even used Swan’s flour. Absolutely delicious with a hot cup of coffee. My new favorite cake! Sorry Mom…your Apple Spice Black Walnut Cake with Caramel Icing just got bumped to second place…
Hi Caroline,
I’m so glad you liked it. I don’t think you can beat this original recipe. My favorite birthday cake. Sorry Caroline’s mom! 🙂
Thank you so much for posting this. I had hand written the recipe 40+ years ago and wasn’t sure if I had it right when it came to “sifted flour” or “flour, sifted”. This label is the exact recipe. Thank you again!
Hi Lisa,
You’re very welcome! I’m so glad I saved this recipe from years ago. Happy baking! 🙂
Hello,
I followed the instructions for frosting ( doubled ) but still seems a bit loose . Does it thicken up once it has cooled down?
Thanks
Hi Bobby,
If you make a double, it will take a little longer to cook it. It will slightly thicken as it cools.
I used to make this cake for my husband’s birthday every year. It was his favorite! It was perfect the first couple of times. But after the first few times I noticed the layers would seem flat once it was frosted. Too much frosting? I plan to make it for my son-in-law’s birthday. I’m sorry to hear the recipe is no longer on the German Chocolate bar and that the chocolate bar itself has changed. Thanks for this recipe!
Hi Karen,
No, it’s not too much frosting. I’m wondering if your baking powder was good!? The frosting, (I consider it an icing myself), is suppose to be just between the layers, but I sometimes double the frosting recipe and frost the entire cake, so I know it’s not too much frosting. Are the layers completely cool when you frost it? Please let me know how it turns out this time.
Does butter need to be softened?
Hi Melissa,
Yes, it should be room temperature. Thanks for asking. I will update the recipe to reflect that. 🙂
I was thinking… what a lot of extra work and it uses so many bowls, and 4 EGGS good grief, etc. BUT hey, it was worth it. It produced an amazingly rich moist cake with a very fine crumb. Beautiful. And I was really glad to find the authentic original recipe that I loved as a kid. It was my favorite then. Thanks! !
Hi Eileen,
I’m so glad you like it. It was always my favorite birthday cake, growing up. I hope you’ll give it a rating. 🙂