German Chocolate Cake - Make My Cake

Total Time:
4 hr 45 min
40 min
2 hr 15 min
1 hr 50 min

2 (9-inch) layer cakes or 24 cupcakes

  • 4 ounces baker's chocolate (recommend: Baker's German Sweet Chocolate)
  • 1/2 cup water
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 pound unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 4 eggs, separated
  • 1 cup buttermilk
  • Filling, recipe follows or whatever you prefer
  • Favorite chocolate frosting, for the sides
  • 1 1/2 cups evaporated milk
  • 5 egg yolks, slightly beaten
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup butter
  • 2 1/2 cups flaked coconut
  • 2 cups toasted pecans

In a microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.

Preheat the oven to 350 degrees F.

In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.

Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.

Pour the batter evenly into 2 (9-inch) cake pans or 2 (12 capacity) cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.

To Assemble the German Chocolate Cake:

Put a cake layer on top of a serving plate and top with a generous layer of the caramel/pecan filling. Cover the frosting with another cake layer of and spread with the frosting. Top with the final layer and frost.

Spread dark chocolate frosting (secret recipe), or your favorite chocolate frosting around the outside of the entire cake. Cut into wedges and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Coconut Pecan Filling:

Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes.

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3.9 142
. Hands down, amazing recipe...use 3 cake pans and don't stress about the secret dark chocolate recipe...melt bakers chocolate with a bit...pour over cake...yummy item not reviewed by moderator and published
This recipe was terrible it did not work I am experiecned baker and it did not taste good. item not reviewed by moderator and published
I grew up making German Chocolate cake from a box, not knowing one can bake a cake from scratch. Now I never resort to a box cake mix. This recipe is so incredible. I made it for my father-in-law's birthday (his request), and everyone raved about it. It is well worth the time it takes to make. At first I was concerned about the brown sugar, but that makes it perfect! item not reviewed by moderator and published
The best! item not reviewed by moderator and published
This was the best German Chocolate Cake I have ever eaten! It took me awhile to prep and make it but its worth every minute of it! My first recipie I've ever picked out and for a first timer making a German Chocolate cake, it turned out great! item not reviewed by moderator and published
4 stars only because I haven't assembled the finished cake yet. The batter was delicious and the Coconut-Pecan Frosting - well, let's just say I started my morning off with a tablespoon of it! A couple of pieces of advice: I ditched my "ordinary" 9" cake pans last year for the taller 2", heavy-duty 9" pans; I always use parchment paper on the bottoms of the pans for all cake recipes, and since Wilton and King Arthur Flour sell them pre-cut in 8 & 9" sizes it makes life easier; and always grease and flour the sides of the cake pans. This batter fit nicely in my two 9" round cake pans (again they are 2" tall). Will definitely keep this recipe on file! item not reviewed by moderator and published
This was the best German Chocolate Cake I have ever eaten. Took most of the day and worth every minute. item not reviewed by moderator and published
This cake is very tasty but if you follow the recipe you will have problem. It is a 3 layer cake. The ingredients are for 3 layers not 2 layers. IF you make as 3 layers from the begining it turns out fantastic. item not reviewed by moderator and published
This is a great tasting cake, but it does something very strange that I haven't seen before. The cake rises way above the pan, forms a flat crust, then sinks before it is done. I've made it twice and it did the same thing both times. What am I doing wrong? item not reviewed by moderator and published
I haven't made this yet but will get back to you. First of all, this has no pan prep. I'm already turned off. So I ripped open the german sweet to see what's happening. It says: "COVER BOTTOMS OF 3 (9 INCH) ROUND PANS WITH WAXED PAPER, SPRAY SIDES WITH COOKING SPRAY." **MYSTERY SOLVED**... The end of this recipe says: "spread dark chocolate frosting (secret recipe) or YOUR favorite chocolate frosting around the outside of the entire cake. What's the fuss? Because it's a secret? Maybe she melted chocolate chips (BTW hershey's has dark chocolate chips) and made a buttercream frosting. You can buy it or make frosting. I plan on using Hershey's Special Dark cocoa powder to make mine (it's on the container). I will not be using this recipe for the cake but with use the coconut-pecan recipe from here. item not reviewed by moderator and published