This Traditional German Chocolate Cake recipe is made with a rich and moist chocolate cake layered with a homemade coconut pecan frosting that is buttery, gooey, and bursting with amazing texture from the coconut and pecans. This cake has been officially dubbed a “family favorite.”

If you are looking for a smaller cake, then I’d recommend my 6-Inch German Chocolate Cake rather than adapted this recipe to fit smaller pans. If you are looking for an even smaller option, then German Chocolate cupcakes are for you!

A four layer A traditional German Chocolate Cake recipe with a slice cut from the main cake.

Why This Recipe Works
Made with homemade German chocolate cake frosting. The classic German chocolate cake recipe is served with a frosting made with toasted pecans and sweetened coconut. They are the stars of the show in this highly addictive frosting.
Incredibly moist chocolate cake layers. This German Chocolate cake recipe is made with ultra moist cake layers. Creaming the butter and sugars + using sour cream are key elements to getting a deliciously moist texture.
Deep chocolate flavor. We use Dutch process cocoa powder and a semi-sweet chocolate bar to receive an ultra rich chocolate cake flavor for the best German chocolate cake ever!
Ingredient Notes

Traditional Traditional German Chocolate Cake ingredients portioned into glass bowls on a silver baking sheet.

Chocolate: Use good chocolate! You’ll be able taste a difference. I would use bar chocolate over chocolate chips. You can use Baker’s German Chocolate if you’d prefer. I used semi-sweet.
Dutch-Process Cocoa Powder: Yes, it has to be dutch process!For more information on the different types of cocoa powders, when to use them and why, read my post on the Best Cocoa Powder for Baking

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