There’s something timeless about German Sweet Chocolate Cake—the way it melds layers of tender cocoa cake with a luscious coconut-pecan filling feels like a flavor passport stamped in bold. Think of it as the warm, buttery cousin of European tortes and the Southern church potluck classic all at once.
The real magic lies in how the sweet baking chocolate, developed in America with a nod to German-style richness, holds its own among beloved favorites like Chocolate Chip Muffins and a Chocolate Cake Roll. It’s a lesson in contrast—light sponge meets indulgent filling, a balance perfected through practice and patience.
I first tasted this cake at a small café in Vienna—not the traditional version, but a fusion slice with dark rum and sea salt. Since then, I’ve tweaked the recipe at home, using toasted pecans for extra depth. It’s one of those cakes that invites creativity, yet always delivers that nostalgic chocolate comfort.
Perfect for Celebrating and Savoring Moments!
- I made this cake for a rainy-day gathering, and it turned a quiet afternoon into a celebration—its gooey center truly comforts the soul.
- As someone who loves baking with intention, I appreciated how this recipe blends classic American methods with globally inspired ingredients like German chocolate and shredded coconut.
- Over time, I’ve added a hint of espresso to the batter for a more layered taste—great for those who love a mocha twist.
- What surprised me? It stores well, and a small slice satisfies any late-night sweet craving—without undoing my entire week of healthy eating.
- It tastes just as rich and satisfying as my other chocolate go-tos, with a texture that feels luxurious and familiar.
German Sweet Chocolate Cake Recipe
This rich and decadent German Sweet Chocolate Cake features a moist chocolate base and a luscious coconut-pecan frosting. Perfectly balanced in sweetness and texture, it’s an indulgent dessert that’s ideal for special occasions—or anytime you’re craving something classic and delicious.
Equipment
- 9×13-inch baking pan
- Parchment paper
- Microwave-safe bowl
- Electric mixer
- Mixing bowls (medium and large)
- Whisk or beater for egg whites
Ingredients
- ½ cup water
- 1 oz buttermilk
- 1 cup buttermilk
- 4 large egg whites
- 4 large egg yolks
- 2 cups white sugar
- 1 cup butter, softened
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
Coconut-Pecan Frosting
- 1½ cups white sugar
- 1 package flaked coconut
- 1½ tsp vanilla extract
- 1½ cups chopped pecans
- 12 fluid ounces evaporated milk
- ¾ cup butter
- 4 large egg yolks
Instructions
- Preheat your oven to 350°F (175°C) and line the bottom of a 9×13-inch baking pan with parchment paper.
- In a microwave-safe bowl, combine chocolate and water and heat on high until melted and smooth, about 1 1/2 to 2 minutes, stirring once halfway; set aside.
- In a medium bowl, mix together flour, baking soda, and salt.
- In a large bowl, cream together sugar and butter with an electric mixer until light and fluffy.
- Add egg yolks one at a time, beating well after each addition, then stir in melted chocolate and vanilla until fully incorporated.
- Add the flour mixture alternately with buttermilk, mixing until smooth after each addition.
- In a separate clean bowl, beat the egg whites until soft peaks form, then gently fold them into the batter.
- Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the frosting, in a large saucepan, combine milk, sugar, butter, egg yolks, and vanilla.
- Cook over medium heat, stirring constantly, until the mixture is thick and golden brown, about 12 minutes.
- Remove from heat and stir in coconut and pecans.
- Let the frosting cool to room temperature—it will thicken as it cools.
- Once the cake is completely cool, spread the frosting evenly over the top.
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Be careful not to overbeat the egg whites or they’ll become stiff and hard to fold in.
- Use a serrated knife or dental floss to level the cake if layering.
| Calories | 450kcal |
| Carbohydrates | 48g |
| Fiber | 2g |
| Fat | 25g |
| Protein | 5g |
| Cholesterol | 109g |
Tips to Ease Your Job!
- Prep Ingredients in Advance: Measure out all your ingredients before starting. This mise en place method saves time and reduces stress during mixing and baking.
- Use Room Temperature Dairy and Eggs: This helps create a smoother batter and a more evenly baked cake, especially when creaming butter and sugar.
- Microwave Chocolate Carefully: Stop to stir halfway through melting chocolate and water to avoid scorching—short bursts work best.
- Clean as You Go: Wash utensils while the cake is baking or cooling to avoid a big cleanup at the end.
- Use a Stand Mixer if Available: It speeds up creaming butter, beating eggs, and mixing the batter, giving your arms a rest.
