German Chocolate Cake
This sheet pan version of the classic German Chocolate Cake features a mild chocolate cake topped with a gooey coconut pecan frosting. It’s perfect for picnics and family gatherings!
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German Chocolate Cake has to be one of the most misunderstood dessert recipes in the world. If you had to guess, you’d probably say this cake originated in Germany, right? After all, German is the title. But you’d be mistaken. This cake is actually of American origins. The ‘German’ in the name actually refers to Samuel German.
Who was Samuel German?
In order to learn more about Samuel German, we must first start in the late 1700’s. A man named Dr. James Baker started the Baker’s Chocolate Company which happened to be the first chocolate company in America. (You’ve probably seen bars of Baker’s Chocolate in the baking aisle at your grocery store.)
In the mid-1800’s, a coachman who worked for the company invented a new type of darker chocolate that was lower in cocoa butter. This chocolate also contained more sugar, and the thought was that home bakers would not have to add as much sugar to their cakes if they used this new chocolate.
The man who invented that new chocolate recipe? Samuel German. And that’s how Baker’s German’s chocolate (later shortened to German chocolate) came into being.
On a funny side note, take a look at this old ad where the company advertises their German Sweet Chocolate as “nutritious and healthful; a great favorite with children.” Oh how far we’ve come!
German Chocolate Cake
As you might have guessed, the now famous German Chocolate Cake uses German Chocolate. Over the years, other versions of this cake have popped up that call for cocoa powder instead of German Chocolate. While those versions are probably mighty tasty, a true German Chocolate Cake uses German Chocolate.
The first German Chocolate Cake appeared in a Dallas, Texas newspaper in the mid-1950’s. It featured a mild chocolate cake topped with a gooey coconut-pecan frosting. The combination became wildly popular, and German Chocolate Cake is still a favorite years later. It has inspired all sorts of spinoffs, including these German Chocolate Brownies and this German Chocolate Slab Pie.
Today’s recipe is closer to the original version which can still be found on the back of boxes of German Chocolate. However, rather than using round cake pans, this version is baked in a 9″x13″ pan and cut into squares. This sheet cake style is easier to make as you can frost the single cake layer directly in the baking pan. This cake is also great for taking to picnics or gatherings since you can just take the entire pan and set it out on the table.
Ingredients
- Cake. As noted above, the cake portion of a German Chocolate Cake is intentionally mild. It does have a chocolate flavor, but it is not intended to be the star of the show. The ingredients in the chocolate cake include:
- German’s Chocolate and Boiling Water. The water gets poured over the chocolate which softens it.
- Buttermilk, Vegetable Oil, Sugar and Eggs. The buttermilk adds an extra depth of flavor while the oil provides moisture.
- All-Purpose Flour, Baking Powder, Baking Soda and Salt. This classic dry ingredients for a cake with all-purpose flour. The chemical leaveners add structure while the salt adds flavor.
- Frosting. The frosting portion of a German Chocolate Cake is the star of the show. It’s a gooey combination of coconut and pecans, and it pairs quite well with the mild chocolate cake. This version includes a bit of brown sugar that adds an extra layer of flavor – one that reminds me of caramel. It’s fantastic!
- Evaporated Milk, Butter, Egg Yolks and Vanilla Extract. This is actually a cooked frosting, and these ingredients form the base.
- Granulated Sugar and Brown Sugar. Most German Chocolate Cake frosting recipes call for just granulated sugar. I like to use brown sugar for an added depth of flavor.
- Chopped Pecans and Shredded Sweetened Coconut. These two ingredients bring the classic flavors which make German Chocolate Cake famous.
Decorating Tips
Once the cake is baked and frosted, I like to top each square with a halved pecan. It adds a nice visual appeal, and the pecan certainly goes along with the coconut-pecan frosting. I also like to sprinkle a tiny bit of fresh (i.e. white) shredded coconut on top. The coconut in the frosting turns a light brown color once it is mixed with the other ingredients. Sprinkling white coconut on top not only adds visual appeal, but it calls out the fact that the recipe includes coconut – some folks are not coconut fans.
How to Store Leftovers
German Chocolate Cake can be left at room temperature for several hours, but leftover slices should be refrigerated in an airtight container for 4-5 days. Leftovers can also be wrapped in plastic wrap and stored in freezer bags for up to 3 months. Let the cake thaw overnight in the refrigerator or for several hours at room temperature.
If you’re looking for an easy and delicious dessert recipe, then put this German Chocolate Cake on the list! It’s a classic for a reason. Happy Baking!
Did you bake this German Chocolate Cake recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
German Chocolate Cake
Ingredients
For the Cake
- 4 oz. German sweet baking chocolate chopped
- 1 cup boiling water
- ½ cup buttermilk
- ½ cup vegetable oil can use canola oil
- 1¾ cups granulated sugar
- 4 large eggs
- 1½ tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the Frosting
- ¾ cup evaporated milk
- ½ cup unsalted butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 3 large egg yolks beaten
- 2 tsp vanilla extract
- 1 cup chopped pecans
- 1⅓ cups shredded sweetened coconut
- {optional} pecan halves for topping each square
Instructions
For the Cake
- Preheat oven to 350°F.
- Grease and flour a 9”x13” baking pan. Line bottom of pan with parchment paper; set pan aside.
- Place chopped German’s chocolate in a small bowl. Pour boiling water on top and set aside.
- Using a large bowl, add buttermilk, oil and sugar; whisk together until well combined.
- Add eggs and vanilla extract; mix until well combined.
- Add melted chocolate mixture (from above); mix until well combined.
- Using a separate bowl, combine flour, baking powder, baking soda and salt; mix until well combined. Pour flour mixture into the larger mixing bowl and stir until just combined.
- Transfer cake batter into prepared pan. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
- Place pan on wire rack and let cool completely before adding frosting.
For the Frosting
- Using a medium saucepan, add evaporated milk, butter, brown sugar, granulated sugar and egg yolks; stir until well combined.
- Place over medium heat and bring to a simmer.
- Reduce heat to medium-low and continue simmering, stirring often, for 8-10 minutes, or until mixture begins to thicken.
- Remove from heat and add vanilla, pecans and coconut; stir until well combined. Set aside.
- Once frosting has cooled, use an offset spatula to spread frosting evenly on top of cake.
- {Optional} Add whole pecans on top of each square of cake before serving.
Looking for more tasty cake recipes? Check out these other favorites, too:
I need to try this soon for me and I love chocolate BTW cant wait to make your recipes soon for me
This is a fantastic chocolate dessert recipe, Ramya – I hope you enjoy it!
The cake itself certainly looks great. But this frosting? That’s the star! It sounds and looks phenomenal – so rich and luscious – that I’d probably eat it on its own, without any cake! (Actually, yes, it can definitely be turned into a dessert dip. Which you should make and, of course, name after me haha).
That frosting is delicious, Ben – I bet you could do something fun with it. Maybe use it in a crepes recipe?? 🙂
German chocolate cake is one of my mom’s favorites, but I love that frosting that you’ve made for it! Coconut and pecan … so delightful!!
Oh that frosting is SO good, Michelle. If it was socially acceptable, I’d eat it with a spoon. Haha!
this sounds very delicious David tho i do like my chocolate cakes to be very dark and chocolatey indeed 🙂 Love the sound of the icing on top!
sherry
This is a darned good chocolate cake recipe, Sherry – it’s always a favorite when I make it here. Cheers, my friend!
Fascinating stuff. You know I love a recipe with a history behind it. Not to mention tasty. I can see why this cake took off.
Exactly! Knowing the backstory behind a recipe is always fun…almost as much fun as eating this cake!
I am absolutely in love with your to-die-for coconut-pecan frosting! I also loved the added decorating touches. The pecan on each slice, along with the coconut pieces, make this cake so pretty!
Thanks, Heidi – this frosting really is amazing! I highly recommend making this cake…and soon!