This made from scratch German Chocolate Cake with a homemade coconut pecan icing is sheer decadence. It consists of a triple layer chocolate cake that's frosted with a gooey rich homemade icing that everyone will love.
Best German Chocolate Cake Recipe
This version of the classic German chocolate cake filling and icing recipe is my own, but I wanted to take time to pay homage to the man named Sam German who created the cake we all love. Sam German invented it, and I've included his original chocolate cake recipe, too. It does take some patience to make this cake from scratch, but it's well worth it in the end.
How to Make Homemade German Chocolate Cake and Coconut Pecan Icing Recipe
I think this coconut pecan icing recipe would taste great on shoe leather. It's richness could successfully turn the most mundane chocolate layer cake into a masterpiece. This cake is guaranteed to be gone before sunrise.
- What's the traditional icing used to frost a German Chocolate Cake? The icing used is a rich and gooey conglomeration of pecans and coconut plus sugar, butter, evaporated milk, corn syrup, salt and vanilla.
- How is this different from the original frosting? The traditional coconut-pecan icing recipe used for this classic cake is typically made with all granulated or white sugar. I like to use half of each kind of sugar to expand the flavor profile just a bit. As usual, this recipe is my own and reflects the depth of flavor and color that brown sugar gives to this icing giving it a caramel taste.
- Is it necessary to toast the pecans for the icing? I highly recommend taking the time to toast the pecans prior to adding them to the icing. Let them cool, then mix them into the frosting.
- It's imperative that the icing cool to room temperature before attempting to frost the cake or it will result in a gloppy mess. The cake layers must also be completely cooled.
- How do you store German Chocolate Cake? After assembling the cake and frosting the layers chill it in the refrigerator for several hours. This will allow the icing to firm before enjoying a piece with a tall glass of cold milk. You can keep this cake covered and chilled for up to 1 week.
Other Southern Chocolate Cake Recipes to Add to the Menu
Where did German chocolate cake originate? The history of this classic cake is fascinating. Contrary to popular thought, German chocolate isn't from Germany. It's named after Sam German an American, who developed a sweet baking chocolate for Baker's Chocolate Company in the mid-1800's. He further increased the popularity of German chocolate with his own famous original chocolate cake recipe. Mr. German's chocolate cake was topped with a delightful combination of gooey pecans and coconut which has successfully won the hearts of chocolate lovers for generations. Other chocolate cakes and desserts to make:
- Double Chocolate Cake made from scratch.
- Dense and rich Southern style Chocolate Sour Cream Pound Cake recipe.
- See how to make the best Chocolate Layer Cake Recipe for any special occasion.
- Cute Chocolate Lasagna Parfaits from Center Cut Cook.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
- Electric Hand Mixer
- 3-Piece Non Stick Cake Pans
- Footed Cake Stand
- Stainless Steel Pie and Cake Cutter/Server
German Chocolate Cake and Coconut Pecan Icing
Servings: 16 servings (may vary)
Calories: 574kcal
Ingredients
- Icing:
- ¾ cup salted butter
- 1 12 oz can evaporated milk
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 tablespoon light corn syrup
- ¼ teaspoon salt
- 4 large egg yolks beaten
- 2 teaspoon pure vanilla extract
- 1 ¾ cup toasted pecan pieces
- 1 ½ cup sweetened flaked coconut
- Cake:
- 1 4 oz package Baker's German's Sweet Chocolate
- ½ cup water
- 4 large eggs separated
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter softened
- 2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
Instructions
- To toast the pecans, lay in a single layer on a standard cookie sheet. Toast in a 350°F oven for 6-8 minutes, then cool.
- Icing - In a heavy bottomed saucepan over medium high, melt the butter with the milk, granulated and brown sugar, corn syrup and salt.
- Cook until the sugars have dissolved, then lower the heat to medium.
- Whisk ¼ cup of the warm liquid into the egg yolks to temper, then whisk the egg yolks into the saucepan.
- Cook over medium stirring until thickened around 12-15 minutes. The consistency should coat the back of a spoon like a thin pudding. [Tip: The icing will thicken more as it cools]
- Remove from the heat and add the vanilla, toasted pecan pieces and coconut. Pour into a bowl and cool to room temperature to thicken before frosting cake.
- Yield: filling and icing for 1 (9) inch 3-layer cake, 9 x 13-inch sheet cake or 24 cupcakes
- To make the cake: Oven preheated to 350°F. Cover the bottoms of 3 (9-inch) round pans with waxed paper; and spray sides with cooking spray.
- Microwave the chocolate and water in a large microwaveable bowl on HIGH 1-½ to 2 minutes or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
- Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla.
- Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Add egg whites; stir gently until well blended. Pour into prepared pans.
- Bake for 30 minutes or until a toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 minutes then remove from pans to wire racks. Cool completely.
- Spread the coconut-pecan filling and icing between the cake layers and onto top of cake.
Notes
The recipe makes enough icing to frost the cake completely, if desired.
Nutrition
Serving: 1serving | Calories: 574kcal | Carbohydrates: 65g | Protein: 6g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 363mg | Potassium: 156mg | Fiber: 2g | Sugar: 51g | Vitamin A: 773IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
>
Sur
I hand a problem with the cakes not rising/flattening, USB this normal? I did live in a higher altitude does that change anything?
Thanks in advance and for sharing this wonderful recipe with everyone!
Melissa
They absolutely should rise and yes, elevation can affect things.
Kris
Hi Melissa, when roasting the pecans what temperature and how long.
Melissa
From the directions: "To toast the pecans, lay in a single layer on a standard cookie sheet. Toast in a 350°F oven for 6-8 minutes, then cool."
Jackie Clonan
😢😢😢 I took pics to show you Melissa‼️
Jackie Clonan
Melissa, absolutely PERFECT German Chocolate cake. My husband was ahhhhing the minute he walked in. Lots of prep & clean up but SOOOO worth it. Not overly sweet, & just the right amount of icing. Have never made but could not get off my mind after your display. The cake is super light & moist, from egg whites no doubt. I will Def make this for years to come❗️Thank you❗️
Melissa
Ah, that makes me happy thank you so much for letting me know!
Dorothy ortiz
How long do you back a sheet cake
Melissa
You'd need to check it at 30-40 minutes. Test with a toothpick in the center for doneness and adjust as needed.
Suzanne Wass
Do you leave the wax paper in the bottom of the cake pan when putting the batter in them? Going to try this cake for my daughter birthday ???? Dec 19,2017
Melissa
Yes, you do. Peel it off after the layers have cooled before frosting.
Tammy
Do you sift the dry ingredients
Melissa
I follow the original recipe for this cake but, sifting is always a good idea when baking so, sure go ahead.
Nana
How much batter do you put in each pan for the 3 layer.
Melissa
Use a 1/2 cup measuring cup and divide it evenly between the pans.
Jean
My cake always falls...why?
Melissa
Over-mixing and under baking can make cakes fall. I've not had that issue with this cake.
Susan
I live in high altitude. Can you give me advice on how to get my cake to not fall. I make this cake every year at Christmas and it always taste amazing but I wouldn't say it is pretty because the cakes fall. It is a lopsided yummy mess!! Thanks!
Melissa
Hi Susan, I know baking is a challenge at high altitudes. I'm not sure I have a definitive answer however, if you bake the cake longer than needed and test it before removing from the oven, it should not fall. Also, be careful not to overbeat the batter adding too much air.
Lienkie Koen
Thanks Melissa for these wonderful recipes it looks amazing im definitely going to bake!!!
Melissa
It's my pleasure!
Lienkie Koen
Im so excited to start baking these recipes are amazing thank you Melissa for sharing it with us
Patti
My husband requested German chocolate cake for dessert for Thanksgiving (weird, I know!). I am not a baker but I love my hubby so thought I'd give it a whirl. Ran across your recipe (gorgeous pic!!), grabbed my teenage nephew to act as sous chef, crossed my fingers, and jumped in. I failed miserably at making it as beautiful as yours but it was a HUGE hit!! Delish! Rave reviews from all! Great recipe! Thank you!
Melissa
Hi Patti, I'm delighted you all enjoyed this cake and included it in your Thanksgiving desserts. Thanks so much for taking the time to let me know.
Kerri Hayes
if i did these as cupcakes how long you think to cook reg size cupcakes? Maybe 18-22 min?
Melissa
Hi Kerri, yes I would check them at 18 minutes and adjust as needed. Happy baking ☺
Melissa
Hi, a great homemade substitute is add 1 Tbsp of lemon juice or white vinegar to the amount of whole milk called for in the recipe. Let it sit for 5 minutes then proceed with the recipe as written.
chakroot
Hi Melissa, I live in mexico and can´t get buttermilk, is there anything I could substitute it for?
Thanks¡¡
Melissa
Any sharp knife will work, it's not difficult at all to cut.
Heather Graham
If you heat the knife with hot water, dry the knife and it will slice like butter!
Heather Graham
If you don't have buttermilk, you can put regular milk with a teaspoon of vinegar or lemon juice, stir,let it stand It does the same thing.
Jackie Cooper
Hi Melissa
What type of knife did you use to cut through this cake with all those pecans.
Melissa
Hi Lin, so good to hear from you, thanks!
Lin
This is seriously a glorious cake. Thanks for sharing, Melissa!