German Chocolate Cake
I have long associated German Chocolate Cake with Father’s Day, although I’m not entirely sure why. I think I remember my mom making it for my dad once or twice growing up (although never on Father’s Day, ironically) and the correlation must have stuck somewhere along the way. Although I don’t have a distinct memory to tie the two together, German Chocolate Cake just seems like a “man’s man” cake, doesn’t it? So many chocolate layers with a sugary pecan-coconut filling in between and then iced in more chocolate… it’s certainly not a cake for the faint of heart! With Father’s Day coming up this Sunday, I’m sure this cake could make many men in your life happy!
Up until recently, I thought that this cake actually originated in Germany, hence the name. Turns out, it’s as American as the Big Mac. Who knew?! Way back in 1852, Sam German developed a brand of dark chocolate for Baker’s Chocolate Company and the resulting product, Baker’s German’s Sweet Chocolate, was named in honor of him. Then, in the late 1950’s, the original recipe for “German’s Chocolate Cake”, which used the baking chocolate, was submitted by a homemaker to a local newspaper. It became insanely popular, so much so, that the company that owned Baker’s Chocolate noticed and distributed the recipe to other newspapers across the country. Reportedly, sales of the chocolate increased 73% , and the cake became famous. Here’s hoping that homemaker from Dallas who came up with the recipe got a little piece of the action!
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This recipe was actually my second go at German Chocolate Cake recently, and I’m pretty confident it will be my last. I first turned to my usual trusted source for classic recipes when I set about making the cake, but ended up being surprisingly disappointed. The cake layers were wispy thin and the chocolate flavor was severely lacking. I started my search over and when I came across this recipe I thought it looked extremely promising. It was described as a “big, tall” cake with four layers brushed with a rum syrup, lots of filling and iced with a fantastic chocolate ganache. This cake delivered and then some.
You can’t taste the rum in the syrup, but it accents the chocolate flavor and keeps the cake nice and moist. The filling is studded with toasted pecans and toasted coconut; the toasting takes mere minutes but adds so much in terms of flavor and texture. Finally, the icing isn’t overpowering, but a perfect complement and finishing touch to the cake – you don’t want to skip it!
Are you making anything special for Father’s Day on Sunday?
One year ago: Creamy, Lighter Macaroni Salad
Two years ago: Oven-Fried Onion Rings, Take II
Three years ago: Chocolate Espresso Semifreddo
German Chocolate Cake
Ingredients
For the Cake:
- 2 ounces (56.7 g) bittersweet or semisweet chocolate, chopped
- 2 ounces (56.7 g) unsweetened chocolate, chopped
- 6 tablespoons water
- 1 cup (227 g) unsalted butter, at room temperature
- 1¼ cup (250 g) + ¼ cup granulated sugar, divided
- 4 eggs, yolks and whites separated
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (240 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup (238 ml) heavy cream
- 1 cup (200 g) granulated sugar
- 3 egg yolks
- 6 tablespoons unsalted butter, cut into small pieces
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (99 g) pecans, toasted and finely chopped
- 1 ⅓ cups (113.33 g) unsweetened coconut, toasted
For the Rum Syrup:
- ⅔ cup (166.67 ml) water
- ½ cup (100 g) granulated sugar
- 4 teaspoons dark rum
For the Chocolate Icing:
- 8 ounces (226.8 g) bittersweet or semisweet chocolate, chopped
- 2 tablespoons light corn syrup
- 3 tablespoons unsalted butter
- 1 cup (238 ml) heavy cream
Instructions
- Make the Cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans, then line the bottoms with rounds of parchment paper. Sift together the flour, baking powder, baking soda and salt; set aside.
- Melt the semisweet and unsweetened chocolates together with the 6 tablespoons of water in a small bowl. Use either a double-boiler or microwave on 50% for 30 seconds to 1 minutes. Stir until smooth, then set aside to cool to room temperature.
- In the bowl of an electric mixer, beat the butter and 1¼ cup of the sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to medium and beat in the melted chocolate until combined, scraping the sides of the bowl as necessary. Beat in the egg yolks one at a time, beating well after each addition.
- Reduce the mixer speed to low and add half of the flour mixture, beating until just combined. Add the buttermilk and the vanilla extract, mixing until combined, and then add the remainder of the flour mixture.
- In a separate bowl, beat the egg whites on medium-high speed until they hold soft peaks. Slowly add the ¼ cup of sugar and beat until they form stiff, glossy peaks.
- Using a rubber spatula, gently fold one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
- Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean. Cool the cake layers completely (leave them in the pans). While the cakes are baking and cooling, make the filling, syrup and icing.
- Make the Filling: Stir together the heavy cream, sugar and egg yolks in a medium saucepan. Put the butter, salt, pecans and coconut in a large bowl and set aside. Heat the cream mixture and cook, stirring constantly (scraping the bottom of the pan as you stir) until the mixture begins to thicken and coats the back of a spoon (an instant-read thermometer will read 170 degrees F.). Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature.
- Make the Rum Syrup: In a small saucepan, heat the water and sugar, stirring occasionally, until the sugar has melted. Remove from heat and stir in the dark rum. Set aside until ready to use.
- Make the Chocolate Icing: Place the chopped chocolate, corn syrup and butter in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Cool to room temperature.
- Once the filling and icing are both cooled to room temperature, refrigerate for 1 hour.
- Assemble the Cake: Remove the cake layers from the pans and cut both cake layers in half horizontally using a sharp serrated knife, so you have four cake layers. Set the first cake layer on a cake plate. Brush the top of the cake layer with the rum syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top. Repeat, brushing the top of each cake layer with the rum syrup, then spreading ¾ cup of the coconut filling over each layer, including the top. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made this today. I wanted to keep things simple, so I went with a 9×13 version. This is a wonderful recipe. The coconut filling was so good I couldn’t stop sampling it. Hubby liked it very much as well. Your recipes are the best.
We’ve made the cake several times and just love it. Because of our high altitude I cut down the fat, leavening and sugar and slightly increase the buttermilk. I cut the butter in the icing down to 2 TBSP and I use a high quality chocolate from a specialty baking and cooking store (Gygi’s is great if you’re in the Salt Lake City, UT area!). Also, the cream really does need to come to a boil. Basically the chocolate frosting is a ganache spin-off. This recipe has been requested several times for both birthdays and holidays at our house. Thank you so much for sharing it!
Ok, I’ve made this cake twice now and both times my icing NEVER sets up. I am so frustrated as I’ve spent all day and quite a bit of money on all of the ingredients. It is so delicious, but my icing just runs off of the cake and definitely is not thick enough to pipe any decorative border on top. I followed the steps word for word, what in the world am I doing wrong and why am I the only one that seems to have this issue? Help :(
I am correct. The icing is missing confectioner surgar? There is nothing to hold this together. The icing is soup. Otherwise the cake is excellent.
This is a ganache-style icing, no confectioners sugar should be used. However, the icing does need to be refrigerated for a full hour, which enables it to thicken. Yours may have needed a bit longer in the refrigerator to set up properly.
I refrigerated mine for an hour, checked it, still wasn’t set up. Long story short, it chilled in my refrigerator for 7 hours and never set up… Any suggestions?
I didn’t have to chill mine, as it cooled it was fine to ice the cake and I even piped a border on the top and bottom no problem. I did put in the fridge afterwards and while the chocolate ganache-style icing didn’t harden it didn’t fall off the cake either.
You missed an ingredient in the icing. Ruined my day and the cake. Don’t post something that isn’t right!
Rob, I’m sorry your cake didn’t turn out, but there are not any ingredients missing from the icing recipe above. It IS correct.
Wow… rude much? You ruined your own day with your attitude.
Made this for my husband, it was awesome. I’m thinking of making it for a New Year’s Eve party. If I do, I’ll make it the day. My husband said it was even better the next day.
I made the cake following the recipe. It is a nice recipe. The only issue I had is with the chocolate icing. It was too thin at room temperature to spread on cake. I added 1-1/2 cups of confectioners sugar at that is just right.
Hi I want make this cake for my husbands birthday but he’s doesn’t eat/drink dairy is there anyway I can make this non dairy? What can I use instead of the buttermilk and the heavy cream?
Thanx.
Hi Debbi, I haven’t done any work with substituting dairy, so unfortunately, I couldn’t give you any concrete suggestions that I know would work with certainty.
Thanx. I hav another question if I leave out the pecans from the filling should I use st instead? (No nuts)
Hi Debbi, What is st?
Sorry. should I use something else?
Hi Debbi, If you can’t use nuts, I don’t think there’s anything else you could substitute.
You can make buttermilk with most unsweatened non dairy(example: soy) milks and vinegar the same way you would with dairy milk. Maybe unsweatened coconut cream can work in place of regular cream. Sometimes I make vegan substitutions and its hit or miss. But we’re ovo-lacto vegetarians so, we do use dairy. I know this comment is late but, hoping it helps someone in the future.
How far in advance may I make the filling and the frosting? Iit is Sunday, and I want to make the filling tonight, frowting tomorrow, and assemble on Tuesday.
Hi Sara, That would work!
This cake looks fabulous! Would it be okay to use a combination of semi-sweet and milk chocolates for the frosting? Also does this cake need to be kept refrigerated or will it keep at room temperature?
Hi Carrie, I think the combo of chocolate would be fine. You can keep the cake at room temperature as long as your kitchen isn’t too warm (higher than 72 degrees) or humid. If it is, then I would store it in the refrigerator.
This recipe looks great, and I was all set to make it… Until I realized there is corn syrup in the icing. What? Why?!
Now I don’t know whether to try to substitute something else and risk it not working or just find another recipe. (Since I don’t know why it’s there, I don’t know what to substitute it with or whether it will work.)
Do you have any thoughts?
Corn syrup is often used in ganache-type frostings to give it a silkier consistency. You could substitute Lyle’s golden syrup, if you wish.
I made this cake on Friday for husband’s birthday and it turned out fantastic. Thank you for the great recipe. This is his favorite cake, and I am not very fond coconut, but I loved it too. The chocolate frosting was the kicker for me. It made the cake. I did not have any rum, so I just omitted the alcohol from the syrup. I also added some espresso powder to the cake and the chocolate frosting. I just read your brownie recipe and printed it. It will be nice to have a simpler version to please the Mr. more often.
I , literally, just made this bad boy it came out perfect. I did substitute the dark rum for Torched Cherry Bacardi (mix with Coke Zero, tastes like a cherry coke, yummy) because thats what I had on hand and I didn’t want to run to the store.
I always have to work on presentation, mine is always lacking, lol, otherwise I would have posted a picture.
Thank you for sharing , it’s a hit in this house.
I made this for my best friend’s 30th birthday party. He and his family are all bit german chocolate cake lovers and I’ve never been a big fan of it, so I was nervous. Every one of them said it was the best german chocolate cake they ever had. It was so good, I even loved it! Made exactly as written but I decorated a bit more with a ring of pecan halves and then a circle of toasted coconut inside that. Beautiful and delicious!
Hi there! Making this cake for Father’s Day! Just wondering, how long doe the filling custard usually take to heat? And is it just a medium heat or closer to boiling? Thanks!
Hi Caitlin, You want to put it over medium heat, and depending on your stove, it could take anywhere from 3 to 10 minutes.
How can I make chocolate thicker? I have left in refrigerator for a hou but is still runny
Hi Jill, It should definitely thicken up in the refrigerator. How long depends on how cold you keep your fridge, how full it is, etc.
This cake was incredible! Everyone loved it and ate way more than they should have. We skipped the rum syrup though and chose to substitute coconut flour for part of the regular flour. The only change I might make is to double the filling but even so it was incredible. Definitely will be making this alot!!!
I’m going to try this – just looking at the ingredients I can tell it’s going to be delicious. Can you tell me what piping tip you used to decorate the top please?
Thank you!
Hi Jack, I used a Wilton 1M tip. Enjoy!
having never made a german chocolate cake before i searched for a great recipe. this is a good one! i did however omit the folded egg whites and increase the egg yolks. this made a denser cake (which is what i was looking for). the filling is divine! thanks for the recipe, my aunt will enjoy her birthday cake.
This sounds delicious! It’s my boyfriend’s favorite kind of cake and I want to make it for his birthday that’s coming up on Monday. Wondering, though, should the salt in the filling be unsalted?
Hi Meghan, I assume you mean butter? Yes, it should be unsalted, but apologies for that omission, I am editing the recipe now to reflect that.
Haha. Yes, I meant butter. I made the cake today and my boyfriend said it was the best birthday cake he has ever had! Thank you for the recipe!
I was wondering which chocolate did you use bittersweet or semisweet? For the cake you used semisweet and unsweetened, what about the icing? Do you grease your pans with butter or you spray them?
Hi Aisha, I used Ghiradelli chocolate for all of the chocolates in this cake. I greased the cake pans with vegetable shortening.
This was delicious! I’m a new baker, so I only made 2 layers instead of 4 and didn’t use the syrup. I want to practice slicing layers on something that takes a little less time than this! My husband took one bite and said, “Oh my GOD!”
hey Michelle–
I was wondering if theres an alternative for the rum . i know in the previous post you said to omit it, but i dont want to leave the icing plain, i want to add a flavour.
Thanks11
Hi Heidi, The icing is actually chocolate, so you won’t be missing any flavor. For the syrup, you really don’t need to have anything else; it’s purpose is to keep the cake moist.
Hi Michelle,
Can you tell an alternative to unsweetened chocolate because i couldn’t find it anywhere :( ? and what kind of simple syrup (no alcohol) i can use instead of rum ?
Thank u :)
Hi Lulu, You can simply omit the rum. For unsweetened chocolate – they carry this in even the smallest of grocery stores. Look for the brand Baker’s Chocolate – it is unsweetened.
I just made this cake and followed the recipe to a tee. I have to say that this is definitely the BEST German chocolate cake I have ever had anywhere. There was a lot of work involved, but it was well worth it. This will be my go-to recipe from now on!
I made this cake for an Oktoberfest party (yes, even though it’s not authentic German!) and everyone raved about it! The filling alone is unbelievable – I could eat an entire bowl of it! Thanks for a great recipe!
Hi Michelle,
My husband requested a German Chocolate cake for his birthday this weekend and I decided to give your recipe a try. Rave reviews all around! The leftovers are in the fridge, and I’m doing my best to not eat them. Poor guy really should have a shot at the rest of his birthday cake. I made the cakes on Thursday and froze them, then made the rest of the cake on Saturday. It worked out very well. If I do that again though, I would first brush the layers with the rum syrup, then freeze, as others have suggested.
This is now my go-to German Chocolate recipe! (By the way, I’m a fellow SW PA girl. :-) )
Happy Baking!
My hubby requested a German Chocolate Cake for his birthday too. I’m a creature of habit, so I did keep with the Baker’s German Chocolate — the cake recipes are extremely similar, so mine was a combination of both. But the rum syrup was certainly what separated the Bakers’ German Chocolate from yours! Wow! My husband, who comes from a family who owned a bar, generally complains he can taste the alcohol when I add any alcohol to his drinks/food. Not in this case was on his third slice, before I asked if he could taste the rum (lol). Not surprisingly, he asked me to make one for his office as a New Year’s desert. He said it was gone in less than an hour — crumbs and all.
Thank you!
I have never made this cake before, but have, for the first time EVER, been asked for this flavor for a wedding cake! I will be trying your recipe out. Will let you know how it goes.
I made this cake last night and it tasted GREAT and I am not a fan of coconut. But toasting it makes a huge difference. The only trouble I had was with the decorative border on top. The icing was not stiff enough to pipe with without it looking sloppy. Any recommendations on making it a little stiffer?
Hi Kim, You could refrigerate it for awhile to stiffen it up.
Last weekend I made a Wedding using this recipe! It turned out great and everyone loved it. I wish I could post a pic for you to see. It went over great and the groom, who requested the cake as his favorite said it was the best German Chocolate Cake he had ever had! Thanks soo much for posting it! Kim
Hi Kim, I’m so happy to hear this! Thank you so much for sharing, I’m glad it was such a big hit :)
Hi Michelle, My great Uncle loves German chocolate cake so much that i want to surprise him this weekend. He resides in the US but i live in Trinidad, so the ingredient buttermilk isnt at my disposal. do you think it will be a good idea to subsitute the butter milk with sour cream, as ia suppose the milk was for moisture. Help please! :)
Hi Krystal, I have not tried using sour cream, you could certainly give it a try, but I would suggest making your own buttermilk first, using the substitute on this page: https://www.browneyedbaker.com/substitutions/
Awesome recipe! I made this for my brother-in-law’s name-day party (to tell the truth, I’ve been looking for excuses to make this impressive cake for months!). And because he’s not too fond of coconut, I substituted 1 cup of almond flakes. After refrigerating the nut mixture got very thick and it was really difficult to spread evenly. I didn’t have any filling left to put on top, so I topped the cake with the chocolate icing and used the leftovers to pipe some roses. The cake looked and tasted wonderful – everybody commented on how good it was. My mother-in-law even said it was better than the cream pie they made, which was defiitely something :)