Perfect Baker’s German Cake Recipe

My baker’s german cake recipe has always been a household favorite because it isn’t your typical, heavy chocolate cake. It has a much more delicate, gentle chocolate flavor that lets the star of the show, that incredible coconut pecan frosting, really shine.

Unlike deep cocoa cakes, this one relies on sweet baking chocolate and a stovetop-cooked topping. Every time I pull this out of the oven, the kitchen smells like toasted nuts and caramelized sugar. It’s a texture-lover’s dream!

If you’re looking for more simple, crowd-pleasing bakes, you should also try my applesauce cake recipe; it’s incredibly moist and perfect for those cozy weekend afternoons.

Ingredient Overview

While the full measurements are in the recipe card below, here are a few notes on why these specific ingredients matter:

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Milk

This provides the moisture needed for a soft, velvety crumb.

Chocolate

We’re using sweet baking chocolate here. It’s the soul of the recipe and provides that mellow, classic taste.

Eggs

These give the cake its lift. I always recommend large, room-temperature eggs for the best rise.

Sugar

Beyond sweetness, sugar helps tenderize the cake and balances the chocolate perfectly.

Butter

This adds a rich, buttery mouthfeel that oil-based cakes just can’t match.

Flour

The foundation that gives our layers their structure.

Vanilla extract

A splash of vanilla acts like a “flavor highlighter” for the chocolate.

Coconut

Shredded coconut is folded into the frosting for that famous chewy texture.

Pecans

These add a much-needed crunch to contrast the creamy frosting.

Step by Step Preparation

Don’t let the “from scratch” label intimidate you. When you break it down into these simple stages, it’s actually quite a relaxing bake.

Prepare the Cake Batter

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First, melt your baking chocolate slowly. I prefer a double boiler (a bowl over simmering water) to ensure it doesn’t scorch. Once it’s smooth, let it sit for a few minutes while you move on.

In a large mixing bowl, cream your butter and sugar until the mixture looks pale and fluffy, usually about 3 minutes of mixing. Beat in your eggs one by one, then swirl in that melted chocolate and vanilla.

Now, alternately add your flour and milk. The trick here is to mix gently! Over-mixing at this stage can lead to a tough cake, so stop as soon as the last streak of flour disappears.

Bake the Cake Layers

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Prep your pans with a good coating of butter and a dusting of flour (or parchment paper). Divide the batter evenly and bake until a toothpick comes out clean. Let these cool completely on a wire rack. If the layers are even slightly warm, your frosting will slide right off!

Prepare the Frosting

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This isn’t your standard buttercream. In a saucepan, whisk together your evaporated milk, egg yolks, sugar, and butter. Cook this over medium heat, stirring constantly so the eggs don’t scramble. You’ll notice it slowly transform into a thick, golden custard.

Once it’s thickened, pull it off the heat and stir in the coconut, pecans, and vanilla. Let this cool entirely before you even think about assembly.

Assemble the Cake

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Place your first layer on a cake stand and spread a generous amount of frosting to the edges. Stack the second layer and repeat. Finally, top it off with the remaining frosting. I love leaving the sides exposed to show off the beautiful chocolate layers!

Helpful Tips

• Use real sweet baking chocolate: This is the only way to get that authentic, mild German chocolate flavor.
• Room temperature is key: Ensure your eggs and butter aren’t cold; this helps the batter emulsify into a smooth, professional-grade texture.
• Watch the frosting: Don’t rush the heat! Low and slow is the secret to a thick, spreadable custard.
• Cooling is mandatory: A warm cake is a frosting’s worst enemy. Give it time to set.
• Measure by weight: If you have a kitchen scale, use it. Accurate flour measurements make for a much lighter cake.

Storage Instructions

Because of the custard-based frosting, you’ll want to be mindful of how you store this beauty.

• Room Temperature: You can keep it on the counter for about two days, provided it’s covered, and your kitchen isn’t too warm.
• Refrigerator: This is my preferred method. It stays fresh and moist for up to five days in an airtight container. Note: Let it sit at room temperature for 20 minutes before serving so the butter can soften back up.
• Freezer: You can freeze individual slices or the whole layers (unfrosted) for up to three months. Just wrap them tightly in plastic wrap and foil.

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Classic Baker’s German Chocolate Cake

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Lara Stewart

Bake a timeless dessert with this classic Baker’s German chocolate cake recipe. Featuring moist chocolate layers and a rich coconut pecan frosting, it’s the ultimate sweet indulgence that never goes out of style.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 450 kcal

Equipment

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Cake pans
• Saucepan
• Spatula
• Cooling rack
• Oven

Ingredients

  

• 1 cup milk
• 4 oz German chocolate
• 4 large eggs
• 2 cups sugar
• 1 cup butter
• 2 cups flour
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup chopped pecans

Instructions

 

• Prepare all ingredients and bring butter and eggs to room temperature
• Melt the chocolate slowly until smooth and let it cool slightly
• Mix butter and sugar until light and creamy
• Add eggs one at a time and mix well
• Stir in melted chocolate and vanilla extract
• Add flour and milk gradually and mix gently until smooth
• Pour batter into prepared cake pans
• Bake in a preheated oven until a toothpick comes out clean
• In a saucepan combine coconut, pecans, sugar, eggs, and butter
• Cook the mixture while stirring until thick and creamy
• Let cake layers cool completely
• Spread frosting between layers and on top of the cake

Notes

Toast the pecans before adding to the frosting for enhanced flavor.

Store cake in the refrigerator, covered, for up to five days.

For added moisture, brush cake layers lightly with simple syrup before frosting.

Let the cake sit at room temperature for 30 minutes before serving for best flavor.

Keyword baker’s German chocolate recipes, classic chocolate cake, coconut pecan frosting, German chocolate cake

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