This Rich German Chocolate Cake is a decadent masterpiece that promises to delight every bite. With its moist, tender layers and luscious coconut-pecan frosting, it’s a celebration of textures and flavors. The deep, chocolatey base perfectly balances the sweet, nutty topping, creating a harmony that’s simply irresistible. In just 1 hour and 20 minutes, you can bring this classic dessert to life, making it ideal for special occasions or a cozy treat at home.

Every slice offers a symphony of sensations—smooth, creamy frosting, crunchy pecans, and a velvety cake that melts in your mouth. The aroma of toasted coconut and rich chocolate will fill your kitchen, setting the stage for pure indulgence. Whether you’re a seasoned baker or trying your hand at something new, this recipe is straightforward yet rewarding. Share it with loved ones or savor it solo—it’s a dessert that never disappoints.

Ingredients for Rich German Chocolate Cake

Cake:
- 2/3 cup (4oz/115g) bittersweet chocolate, roughly chopped
- 6 tablespoons water
- 4 eggs, separated
- 1 1/2 cups (12oz/340g) sugar
- 1 cup (8oz/225g) butter, softened
- 1 teaspoon vanilla extract
- 2 cups (10oz/284g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (8floz/225ml) buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar)
Coconut Filling:
- 1 cup (8floz/225ml) evaporated milk
- 1/2 cup (4oz/115g) butter
- 3 egg yolks
- 1 cup (8oz/225g) sugar
- 1 1/3 cups (4oz/115g) shredded unsweetened coconut
- 1 cup (5oz/142g) pecans, chopped and toasted
- 1 teaspoon vanilla extract
Chocolate Fudge Frosting:
- 1 recipe Best Ever Chocolate Fudge Frosting (prepared separately)

Step-by-Step Instructions

Preheat the oven: Set your oven to 350°F (180°C). Butter and line two 9-inch cake pans with parchment paper. Set aside.
Melt the chocolate: In a microwave-safe bowl, combine the chopped chocolate and water. Microwave for 1-2 minutes, stirring halfway, until melted. Alternatively, use a double boiler. Set aside to cool slightly.
Whip the egg whites: Using a stand or hand mixer, beat the egg whites on high speed until stiff peaks form. Transfer to a clean bowl and set aside.
Cream butter and sugar: In the same mixer bowl, cream the butter and sugar on high speed for about 5 minutes, until light and fluffy.
Add wet ingredients: Add the melted chocolate, egg yolks, and vanilla to the creamed butter mixture. Mix until well combined, scraping the sides of the bowl as needed.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Mix batter: Add half of the dry ingredients to the batter and mix. Then add half of the buttermilk and mix. Repeat with the remaining dry ingredients and buttermilk.
Fold in egg whites: Gently fold the whipped egg whites into the batter using a large metal spoon or spatula until just combined.
Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the coconut filling: In a medium saucepan over medium-low heat, combine the evaporated milk, butter, egg yolks, and sugar. Stir constantly for 10-12 minutes until thickened into a custard. Remove from heat and stir in the coconut, toasted pecans, and vanilla. Let cool for 30 minutes, stirring occasionally.
Assemble the cake: Place the first cake layer on a stand or platter. Spread 2/3 of the coconut filling evenly over the top. Add the second cake layer. Frost the sides and top with the chocolate fudge frosting. Spread the remaining coconut filling in the center of the top layer, leaving a 1-inch border. Pipe rosettes around the edge with any remaining frosting.
Store and serve: Cover the cake tightly with cling wrap and store at room temperature for up to 4 days. Enjoy!

Perfect Pairings: Sauce and Topping Ideas

While the Rich German Chocolate Cake is already a showstopper, you can elevate it further with a drizzle of warm caramel sauce or a dollop of whipped cream. For a fruity twist, serve with fresh berries like raspberries or strawberries. If you’re a chocolate lover, add a sprinkle of chocolate shavings or cocoa powder on top for extra indulgence.

Storage Secrets: Keeping Your Cake Fresh

Store your cake tightly wrapped in cling film or in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate it for up to a week, but let it come to room temperature before serving for the best texture. You can also freeze individual slices wrapped in plastic and foil for up to 3 months—just thaw at room temperature when ready to enjoy.

Time-Saving Tips for Busy Bakers

To save time, prepare the coconut filling and chocolate fudge frosting a day ahead and store them in the fridge. When ready to assemble, let them come to room temperature for easy spreading. You can also use store-bought frosting if you’re in a pinch, though homemade is highly recommended for that rich, decadent flavor.

Equipment Essentials for Baking Success

For this recipe, a stand mixer or hand mixer is a must for whipping egg whites and creaming butter and sugar. Use a GoodCook 9-inch cake pan for even baking and a GoodCook basting spoon for gently folding in the egg whites. A large offset spatula will make frosting the cake a breeze, ensuring a smooth, professional finish.

Recipe Variations to Try

For a nut-free version, omit the pecans and add extra shredded coconut or even some dried fruit like raisins. If you prefer a lighter cake, substitute half the butter with unsweetened applesauce. For a gluten-free option, use a 1:1 gluten-free flour blend, but ensure it contains xanthan gum for the best texture.