What makes German chocolate cake different from other chocolate cakes?

Unlike traditional chocolate cakes, German chocolate cake uses a sweet baking chocolate (not dark or cocoa powder) and is layered with a coconut-pecan frosting instead of buttercream. Its mild chocolate base and custard-style topping make it completely unique.

Is German chocolate cake actually German?

No. Despite its name, it’s not from Germany. The name comes from Samuel German, the baker who developed the sweet chocolate for Baker’s Chocolate Company. The cake became famous in 1957 after a Texas homemaker’s recipe was published in a newspaper.

Can I make German chocolate cake without coconut?

You can, but it wouldn’t be traditional. The coconut is essential to the cake’s identity and flavor balance. However, some variations use chocolate ganache or nut-only frostings if coconut is an allergy concern.

How do I store leftover German chocolate cake?

Store it covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring it to room temperature before serving for best flavor.

What frosting is traditionally used on German chocolate cake?

A cooked custard-style frosting made from evaporated milk, sugar, butter, egg yolks, shredded coconut, and chopped pecans. No buttercream is used.

Can I freeze German chocolate cake?

Yes. Wrap the cake tightly in plastic and foil, and freeze for up to 2 months. Frosting may separate slightly upon thawing, so freeze without frosting for best results and add it fresh.

German Chocolate Cake 1957 – 1 Timeless, Rich Recipe

Description

A rich, classic three-layer German chocolate cake made the traditional 1957 way, using Baker’s German’s Sweet Chocolate and layered with thick, buttery coconut-pecan frosting. A timeless dessert that brings comfort and nostalgia to every bite.

Ingredients

Scale

For the Cake:

1 package (4 oz) Baker’s German’s Sweet Chocolate
½ cup boiling water
2 cups granulated sugar
1 cup unsalted butter, softened
4 egg yolks
4 egg whites, beaten until stiff
1 tsp vanilla extract
2½ cups sifted cake flour
1 tsp baking soda
½ tsp salt
1 cup buttermilk

For the Frosting:

1 can (12 oz) evaporated milk
1½ cups granulated sugar
¾ cup unsalted butter
4 egg yolks
1½ tsp vanilla extract
2 cups sweetened shredded coconut
1½ cups chopped pecans

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Instructions

Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
Melt chocolate in boiling water, stir until smooth, and cool.
Cream butter and sugar until light and fluffy.
Beat in egg yolks one at a time. Stir in melted chocolate and vanilla.
Sift flour, baking soda, and salt together. Add to the batter alternately with buttermilk.
Gently fold in stiffly beaten egg whites.
Divide batter evenly into pans and bake for 30 minutes. Let cakes cool in pans for 10 minutes, then remove and cool completely.
For the frosting: In a saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly until thickened (about 12 minutes).
Remove from heat, stir in vanilla, coconut, and pecans. Let cool until thick enough to spread.
Assemble cake by spreading frosting between layers and on top. Leave sides unfrosted for traditional presentation.

Notes

Don’t skip whipping the egg whites — it gives the cake its classic light texture.

Frosting can be made a day ahead and refrigerated.

Best served at room temperature.

Store covered at room temp for 2 days or refrigerated for up to 5.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: Per Slice
Calories: 520 kcal
Sugar: 46g
Sodium: 260mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 6g
Cholesterol: 120mg