Here’s a classic old-school German Chocolate Cake—the kind with rich chocolate layers and that signature coconut-pecan frosting.
Despite the name, it’s not actually German. It’s named after Samuel German, who created a type of baking chocolate for Baker’s Chocolate Company.
🍫 Old-School German Chocolate Cake
Cake Ingredients
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 4 oz sweet baking chocolate, melted and cooled
Coconut-Pecan Frosting (the star of the cake)
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
👨🍳 Instructions
1. Make the cake
- Preheat oven to 350°F (175°C). Grease and flour 3 round cake pans.
- Cream butter and sugar until light and fluffy.
- Add egg yolks one at a time, then mix in vanilla and melted chocolate.
- In another bowl, combine flour, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the batter.
- In a separate bowl, beat egg whites until stiff peaks form, then gently fold into batter.
- Divide into pans and bake for 25–30 minutes.
- Cool completely.
2. Make the frosting
- In a saucepan, cook evaporated milk, sugar, egg yolks, butter, and vanilla over medium heat.
- Stir constantly until thickened (about 10–12 minutes).
- Remove from heat and stir in coconut and pecans.
- Let cool until spreadable.
3. Assemble
- Spread frosting between layers and on top.
- Traditionally, the sides are left partially or fully exposed so the frosting shines.
🍰 What makes it “old-school”
- Rich buttermilk chocolate layers
- Thick, custard-style coconut pecan frosting
- No shortcuts or boxed mixes
- Slightly rustic, homemade look instead of perfect bakery smoothness
If you want, I can also give you a simplified version (faster, fewer steps) or a super moist bakery-style upgrade.