German Chocolate Cake

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It’s National German Chocolate Cake Day and I’m so excited to share this recipe with you. I’m a HUGE lover of German chocolate cake. In fact, it’s one of my absolute favorites. I used to make these into cupcakes for my Dad on his birthday and he would rave about how moist they stayed for several days.

German chocolate cake

This cake starts with our decadent chocolate cake with chocolate buttercream. We add an insanely delicious pecan coconut frosting which is really the star of the cake. The frosting is cooked over medium heat until it gets nice and thick. Then, it’s necessary to let the frosting cool for several hours (overnight is best) before using it to frost the cake.

The pictures here are of a 3 layer 6″ cake, but this could easily be turned into a sheet cake. Or cupcakes!

After the cake layers have been frozen (no need to freeze if you’re making a sheet cake), pipe a border of chocolate buttercream around the edge of the first layer. Now, use a spoon to fill with the German chocolate frosting. Repeat with the second layer. Place the top layer and frost the entire cake with a thin layer of chocolate buttercream.

Using a 4B piping tip, pipe a swirled border around the top of the cake. Use a spoon to fill in with German chocolate frosting.

How to make a German chocolate sheet cake

Pour the entire batch of decadent chocolate cake batter into a 9×13 pan and bake as directed. Once cooled, use a mini offset spatula to spread a thin layer of chocolate buttercream over the entire cake. Refrigerate for 10 minutes so the buttercream gets a little stiff.

Now, spread the German chocolate frosting over the entire cake. If the frosting was refrigerated and isn’t easily spreadable, stick in the microwave at 10 second bursts until it’s easy to pour/spread.

If you want to get fancy, you can pipe small rosettes around the edge of the cake, leaving a window of German chocolate frosting in the middle.

Happy Baking!



German Chocolate Cake

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Medium



  • In a medium saucepan over medium low heat, whisk together sweetened condensed milk and yolks until well combined.
  • Add butter and whisk constantly until it thickens. Depending on your stove, this can take 7-20 minutes. Don’t stop whisking!
  • Take off the heat and add vanilla, coconut and pecans.
  • Refrigerate or leave at room temperature for at least 3 hours.