This uncommonly moist and indulgent German Chocolate Cake recipe uses my mamaw’s old fashioned, homemade coconut pecan frosting to create hands down, THE BEST German Chocolate Cake ever! This classic chocolate cake is the perfect special occasion dessert and the star of every holiday!
Growing up, German Chocolate Cake with its perfect marriage of sweet chocolate, chewy coconut and buttery pecans was always my mamaw’s favorite. As a result, she made it her business to perfect the very best version to call her own.
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She was dead serious about being unrivaled in the kitchen and could bake up a cake and have that thing frosted with deft precision in no time flat. And just like all her recipes, her German Chocolate Cake really was the best around.
Why You’ll Love This German Chocolate Cake Recipe
Mamaw’s foolproof instructions take all the guess work out of her famous frosting and make it a snap to put together! With a semi-homemade cake using a doctored cake mix, this is a no-fail dessert that your family and friends will ask for again and again!
This recipe is versatile too! You can use this frosting to top chocolate cupcakes or brownies or even a chocolate sheet cake!
What Is German Chocolate Cake Frosting Made Of?
Basically, German Chocolate Cake Frosting is a rich caramel custard ladened with sweet, chewy coconut and the crunch of buttery pecans. It’s an easy recipe made with evaporated milk, egg yolks, butter, sugar, shredded sweetened coconut and chopped pecans.
And if we’re honest, the frosting is what this chocolate cake is all about! Mamaw knew that. That’s why she spent her time perfecting the flavor and texture of her gooey sweet coconut pecan frosting and opted for a semi-homemade cake. She knew where to best spend her time!
And her frosting really was the secret to her German Chocolate Cake success! More a filling than a frosting, it is thick, rich and heavy with perfected goodness. “There’s no such thing as too many nuts (or coconut),” she would say any time she threw in an extra half cup or relished a forkful of her own creation.
Is German Chocolate Cake from Germany?
Surprise, surprise! German Chocolate Cake isn’t a German dessert! It is an American-made treat, not named for a country but named for the chocolate used in the recipe.
In 1852, Samuel German, an American chocolate maker, created a dark baking chocolate for the Baker’s Chocolate Complany. The chocolate was named Baker’s German’s Sweet Chocolate in his honor.
105 five years later, German’s Chocolate Cake recipe using the baking chocolate was submitted by Mrs. George Clay to The Dallas Morning News and became a hit! Over time, the name has been shortened from German’s Chocolate Cake to just German Chocolate Cake.
What You Need To Make Mamaw’s German Chocolate Cake & Frosting
- German Chocolate Cake Mix
- instant chocolate pudding mix
- sour cream
- canola oil
- eggs
- sugar
- butter
- evaporated milk
- shredded or flaked sweet coconut
- chopped pecans
- vanilla
How To Make The Best German Chocolate Cake
Bake the Cakes. Add sour cream, chocolate pudding, 8 eggs, water and canola oil to 2 boxes of German Chocolate Cake mix. Mix all the ingredients just until blended, then on medium for 2 minutes. Pour batter equally into 3 generously greased 9 inch round cake pans. Bake for 30 minutes and let cool.
Make the Frosting. While your cakes are baking, whisk together evaporated milk and 6 egg yolks. Add sugar, milk & eggs + butter to a large sauce pan on the stove top over low heat. Stirring constantly, melt butter and bring to a low boil. Cook while stirring for 12 minutes. Remove from the stove top and mix in vanilla extract, shredded coconut and chopped pecans.
Assemble the Cake. Place first round cake on cake stand or turntable. Generously spoon out 1/3 of the frosting on to the cake. Carefully spread to the edges. Repeat with the rest of the cakes. Fill any gaps between the layers with any extra frosting. Leftover frosting can be added to the top.
Why Isn’t My German Chocolate Frosting Thick Enough?
The caramel pecan frosting really is the star of this chocolate cake show, so it’s important to get it right! If your frosting isn’t thickening up, it is usually one of three reasons.
- The caramel custard wasn’t cooked long enough. It really does take TWELVE MINUTES of cooking and stirring over medium-low heat to get this filling to the right thickness. No shortcuts. The custard should be like a thick pudding before the coconut and pecans are added.
- The frosting also continues to thicken as it cools. So make sure the filling has cooled for at least 20 minutes before trying to assemble the cake.
- Did you follow Mamaw’s rule and add a few extra pecans and coconut?
Storing or Freezing German Chocolate Cake
I won’t lie, this is a BIG cake. 3 gorgeous layers, loads of decadent filling. It is perfect for birthdays, holidays, parties, potlucks, any time you need to feed a crowd. If you have leftovers, simply store them in an air tight container in the refrigerator for up to 5 days.
German Chocolate Cake and its frosting also freezes really well with little to no change to its texture. I like to cut the leftover cake into individual slices, store them in air tight containers for up to 4 months. Not only does this make the cake easier to store, this also lets me pull out a slice or two of cake to thaw in the fridge whenever I need them.
Other Delicious Cake Recipes You’ll Love
- Chocolate Buttermilk Texas Sheet Cake
- Old Fashioned Coconut Ice Box Cake
- Chocolate Devil’s Food Cake with White Chocolate Buttercream
- Southern Salted Caramel Cake
- Triple Layer Lemon Cake with Lemon Curd Buttercream
- Orange Creamsicle Poke Cake
IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!
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Mamaw’s German Chocolate Cake
Equipment
- (3) 9 inch round cake pans
Ingredients
Cake
- 2 boxes German Chocolate Cake mix
- 2 3.4 oz boxes instant chocolate pudding
- 16 ounces sour cream
- 8 large eggs, room temperature
- 1 1/2 cups water
- 2/3 cup canola oil
Frosting/Filling
- 2 cups evaporated milk
- 2 cups sugar
- 6 large egg yolks
- 1 cup butter
- 2 teaspoon vanilla
- 4 cups shredded or flaked sweetened coconut
- 3 1/2 cups chopped pecans
Instructions
Cake
- Preheat oven to temperature specified on cake mix. Generously grease cake pans.
- Add all ingredients for cake in a large mixing bowl and mix on low with stand or hand mixer just until blended, then on medium for 2 minutes.
- Pour batter equally into the three cake pans. Bake for 30 minutes or until an inserted toothpick comes out clean. Remove from oven and cool for 5 minutes. Then, turn cakes out on cooling rack to cool completely.
Frosting/Filling
- Whisk together eggs and evaporated milk in a large saucepan. Add butter and sugar and place on stovetop over medium low heat. Stirring constantly, melt butter and bring to a low boil. Cook while stirring for 12 minutes.
- Remove from heat and add vanilla, 1/2 of coconut and 1/2 of pecans. Stir while cooling. Frosting will become thicker as it cools. Add rest of coconut and pecans. Mix well.
Assembly
- Place first round cake on cake stand or turntable. Generously spoon out 1/3 of the frosting on to the cake. Carefully spread outward to the edges. Repeat with the rest of the cakes. Use a spatula to smooth the sides of the frosting between the layers. Fill any gaps between the layers with any extra frosting. Left over frosting can be added to the top.
- Cover and store any leftover cake at room temperature for 1 day or cover and store in the refrigerator for up to a week.
What size of cake pans do you use?
Hi, Trina! I use 9 in round cake pans.
Hi, Christina! I am so glad the frosting tasted great and you loved the cakes! It really is a delicious recipe. I’ve never encountered the issue you describe. I do hope you make it again and let me know how it goes!
I made this for my daughter-n-laws bosses birthday ( Doctor) yesterday and I am waiting for results! Looked good, it must have weighted 4 lbs. 3 layer 9in pans.
Oh! I can’t wait to hear! Yes, it is quite a cake- all that filling and those layers. WOW!
Making this now! Do you allow the frosting to cool a bit before frosting?
Hi, Desiree! Yes, I do. It should thicken as it cools too. I can’t wait to hear how your cake turned out!
If the cake mx I found comes with pudding mix inside- would you still add more instant pudding mix?
Hi, Kristin! I probably wouldn’t since you don’t know how much is already included in the mix. You wouldn’t want to over do it! But that’s also a good reason to use the boxed cake mix without the pudding- that way you can control how much pudding or other ingredients you add for maximum tender moistness!
This cake is amazing! Very moist, not too sweet. I made it for my husband and father for Father’s Day and it was a hit.
Hi, Lesa! That’s awesome! You’ve made my whole week! I am so glad they loved the cake. It is definitely The Engineer’s absolute favorite and for exactly the reasons you list!
Thank you for sharing this recipe! I usually don’t make a very good German Chocolate cake, but I was hopeful for this recipe! I have also never made a three layer cake. I want to say that this was the best cake I’ve ever made! It was moist and delicious! The frosting was also delicious! My family loved this! Wow!!! I used Godiva pudding mixes.
Hi, Sherry! You really made my day! This is just awesome! My mamaw was an excellent baker and maker of all kinds of extravagant desserts. I am so honored to share her recipes, tips, and tricks so others can share delicious desserts too!
Thank you for sharing this wonderful cake recipe! My family said this was the best chocolate cake they’ve ever eaten! I’ve made it for one son’s birthday, and now my daughter wants this cake for her birthday as well. Thank you so much!
Sincerely,
Loving This In Clinton, Utah.
Oh, Sherry! That makes me so happy to hear! It’s a birthday favorite at our house too. I am just tickled that everyone enjoyed it. My Mamaw would be too!
HI! I only have 8 inch cake pans. Would this work? and how long would I cook then?
Hi, Katie! Yes, this recipe would work with 8 inch pans. Just fill your pans as you normally would. You will have cake batter left over. You could make yummy cupcakes with it! Then bake your 8 inch cakes as directed using the toothpick test starting about 5-10 minutes before the end time. Remove your cakes from the oven when the toothpicks come out clean.
Very moist. Wonderful
Hi, Sharon! I am so glad you loved this recipe and cake. It would make my mamaw smile, for sure!
Hi Stacey!
Is it 2 cups of evaporated milk or 2 cans? I am going to make this for my uncle’s birthday this weekend and he loves German chocolate cake!
Hi, Jackie! It is 2 cups of evaporated milk. Happy birthday to your uncle! Send us a photo of your cake if you get a chance!
Moist and delicious cake! It was a hit!! I did use one box of pudding because the mix already had pudding in it. Highly recommend
Hi, Krystal! Fantastic! I am just tickled your cake was a hit. My mamaw would be super proud that people are still enjoying this recipe. Thank you so very much!