What is German chocolate cake and how is it different from regular chocolate cake?

German chocolate cake uses a lighter, sweeter baking chocolate and features a distinctive coconut-pecan frosting, unlike traditional chocolate cakes which usually use a buttercream frosting.

Can you freeze German chocolate cake with the frosting on it?

Yes, you can freeze the fully assembled cake. Just wrap it tightly in plastic and foil, then thaw it in the fridge before serving. The frosting texture may change slightly but remains delicious.

Does German chocolate cake have to be refrigerated?

Not right away. If you plan to eat it within 2–3 days, it’s fine at room temperature. For longer storage, especially in warmer settings, refrigeration is recommended.

What’s the best frosting for German chocolate cake?

The classic choice is a cooked coconut-pecan frosting. However, you can also enjoy it with buttercream, cream cheese frosting, or chocolate ganache for a different take.

Are there nuts in German chocolate cake?

Traditionally, yes— pecans are used in the frosting. But you can omit them or substitute with toasted pumpkin seeds for an allergy-friendly version.

German Chocolate Cake Recipe Easy & Moist For Family Celebrations

Description

Moist, nutty cake with coconut-pecan frosting made from scratch. A nostalgic dessert perfect for birthdays and holidays.

Ingredients

Scale

4 oz German’s sweet chocolate
2½ cups all-purpose flour
1 cup buttermilk
4 large eggs
1 cup unsalted butter
2 cups granulated sugar
1 tsp vanilla extract
4 egg yolks
1 can (12 oz) evaporated milk
1½ cups granulated sugar (for frosting)
¾ cup unsalted butter (for frosting)
1⅓ cups sweetened shredded coconut
1 cup chopped pecans, toasted

Instructions

Prep the Oven and Pans: Preheat to 350°F (180°C). Grease and flour three 9-inch round cake pans, or line with parchment.
Melt the Chocolate: Gently melt 4 oz German’s sweet chocolate in a double boiler or microwave. Cool slightly.
Cream Butter + Sugar: In a large bowl, beat 1 cup butter and 2 cups sugar until fluffy (3–4 min).
Add Yolks + Chocolate: Beat in 4 egg yolks one at a time. Stir in melted chocolate and 1 tsp vanilla.
Add Dry + Wet Ingredients: Whisk 2½ cups flour with 1 tsp baking soda and ½ tsp salt. Alternately mix with 1 cup buttermilk into batter until smooth.
Fold in Egg Whites: Beat 4 egg whites to stiff peaks. Gently fold into batter without overmixing.
Bake + Cool: Divide into pans and bake for 25–30 mins. Cool 10 mins in pans, then completely on racks.
Cook the Frosting Base: Combine 4 yolks, 12 oz evaporated milk, 1½ cups sugar, and ¾ cup butter in a saucepan. Stir over medium heat until thickened, about 10–12 mins.
Add Frosting Texture: Remove from heat. Stir in 1 tsp vanilla, 1⅓ cups coconut, and 1 cup pecans. Cool fully before frosting.

Notes

For coconut-free frosting, substitute with crushed graham crackers or oats.
Replace pecans with sunflower or pumpkin seeds for a nut-free version.
To make flour gluten-free, use 1:1 GF flour blend plus ½ tsp xanthan gum.
Nutrition values are estimated based on typical ingredient data.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th cake)
Calories: 490
Sugar: 42g
Sodium: 220mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 6g
Cholesterol: 105mg

Keywords: german chocolate cake