German chocolate cake: a classic layer cake with coconut pecan frosting

The short answer: German chocolate cake is a classic American layer cake made with mild sweet baking chocolate and a cooked coconut pecan frosting. Bake three 9-inch layers at 350°F for about 30 minutes, cook the frosting on the stove for about 12 minutes until thick, then stack and spread. Plan about 2 hours start to finish, plus cooling time.

Prep time: 20 minCook time: 32 minTotal time: 1 hr 7 minServings: 12 to 16 servingsTotal includes 15 min of resting, chilling or rising.

Save this recipe in the Family Recipe Binder ($6.99), and fit holiday baking into your week with the Meal Planner & Grocery List: Thanksgiving Edition ($4.99).

I love cooking for a crowd, and this cake is a holiday showstopper you can bake in stages, so the work never piles up on one day.

German chocolate cake ingredients

For the cake

For the coconut pecan frosting

How to make German chocolate cake

1. Prep the pans. Heat the oven to 350°F. Line three 9-inch round pans with parchment and grease the sides.
2. Melt the chocolate. Pour the boiling water over the chopped chocolate and stir until smooth. Let it cool.
3. Cream the butter and sugar until light and fluffy, about 3 minutes.
4. Add yolks and flavor. Beat in the egg yolks one at a time, then the vanilla and the melted chocolate.
5. Add dry and wet ingredients. Whisk the flour, baking soda and salt. Add it to the batter in three parts, alternating with the buttermilk.
6. Fold in the whites. Beat the egg whites to stiff peaks and gently fold them in.
7. Bake 28 to 32 minutes, until a toothpick in the center comes out clean.
8. Cool 15 minutes in the pans, then turn out onto racks to cool completely.

How to make coconut pecan frosting

1. Cook the base. In a saucepan, whisk the evaporated milk, sugar, butter and egg yolks.
2. Stir over medium heat about 12 minutes, until the mixture thickens and turns golden. Don't let it boil hard.
3. Finish. Off the heat, stir in the vanilla, coconut and pecans.
4. Cool until it is thick enough to spread, stirring now and then.

Stack the layers with frosting between each one and on top. The classic look leaves the sides bare. The FDA's egg safety guidance says dishes that contain eggs should be cooked to 160°F, so keep stirring until the frosting is thick and steaming.

Easy swaps and variations

German chocolate cake vs. other holiday cakes

Tips for the best German chocolate cake

• Use room-temperature eggs and buttermilk. The batter stays smooth and rises evenly.
• Don't skip the parchment. These layers are tender and can stick.
• Cook the frosting fully. Thickness comes from patient stirring, not more coconut.
• Cool the layers completely before frosting, or the frosting will slide.
• Chill before slicing. About 30 minutes in the refrigerator gives clean cuts.

Make-ahead and storage

Bake the layers 1 day ahead and keep them wrapped at room temperature. The frosting can be made 2 days ahead and refrigerated, then warmed slightly to spread. Because the frosting contains egg yolks and milk, don't leave the finished cake out more than 2 hours, the limit USDA FSIS sets for the danger zone. Store it covered in the refrigerator for 3 to 4 days. To freeze, wrap the layers or slices tightly; freezing keeps food safe, and quality is best within 2 to 3 months.

Planning a holiday dessert table

A good rule is one cake or pie for every 8 to 10 guests, with a mix of chocolate, fruit and nut flavors. German chocolate cake covers chocolate and nut in one dessert. Bake it early in the week so your oven is free for the main meal. For more ideas, browse our Thanksgiving desserts and Christmas desserts, and map the full meal with the Thanksgiving menu template.

The Family Recipe Binder includes recipe cards, a recipe index, kitchen conversions and a substitutions chart, so your holiday cakes stay together. Make your baking list on the Meal Planner & Grocery List ($3.99), and set a holiday food budget with our free Holiday Budget Starter Kit: 3 US Letter pages emailed after you join the list. See all our printables.

Want a simpler chocolate layer cake? Our moist chocolate cake recipe mixes in one bowl and comes with a fudgy chocolate buttercream. If the pecans are your favorite part, our hummingbird cake recipe folds them into a banana and pineapple cake.