Sweet & savory country cooking from my table to yours!


The Original German’s Chocolate Cake

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Back in the 1950’s, this wonderful cake became very popular, and I requested it for some of my childhood birthdays.  Yes, I’m that old…  Today it is still just as popular as it was back then, although we see many variations of the recipe today, most of them called German Chocolate Cake, dropping the ‘s on German.  For more information on the origin of the original German’s Chocolate Cake, see my post today on National German Chocolate Cake Day.

This original recipe is made using Baker’s German’s Sweet Chocolate,  The chocolate is a mild sweet chocolate, thus resulting in a mild chocolate cake.  If you want a darker chocolate cake, there are many wonderful variations of the original recipe available today.  

A delicious pecan coconut frosting completes this wonderful moist and mild chocolate cake.  Most of us who make this frosting can’t wait to steal a spoonful or two, and it holds up great, not breaking down like some frostings do after a day or two. Trust me, it doesn’t last that long anyway.

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I am posting the original recipe today, illustrating the steps for those who might feel a little intimidated by this cake. Although, it does take a few minutes to make this cake, it’s not hard to make, and well worth the wait.

In this original recipe, the frosting is spread only on the top and between the layers, but I cannot resist spreading it on the sides too, therefore I double the frosting recipe and spread it everywhere, YUM!  

Here’s how I made it…                To skip to the recipe, scroll down past my many illustrated steps!

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The first thing I did was break up a bar of chocolate and drop it into some boiling water to melt.  I set it aside to cool while preparing my other ingredients…

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The next thing I did was prepare three 9″ round cake pans, by cutting three rounds of wax paper and greasing the insides of the pans and the wax paper rounds with solid Crisco shortening and dusting them with flour…

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Next, I separated some eggs, and set the yolks aside in a small bowl.  I placed the egg whites in the mixing bowl of my stand mixer…

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I beat the egg whites on high-speed for about a minute or so until they formed stiff peaks, and placed the bowl in my refrigerator until ready to fold the whites into my cake batter…

Okay, three steps out-of-the-way,…next I sifted my dry ingredients…

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The first thing I did was sift some cake flour into a large bowl.  I sifted 2 1/2 cups, (what the recipe called for)…

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Then I remeasured 2 1/2 cups of the sifted cake flour into my wire mesh strainer, (or you can use a sifter)… 

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I added some salt and baking soda and sifted the ingredients together into a bowl, and set it aside…

Okay, step four done…now I was ready to mix it all together…

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I now had my sifted dry ingredients, my melted cool chocolate, my egg yolks, some buttermilk, and my egg whites in the refrigerator.  Ready to go…  I stopped and preheated my oven at this point…

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The first thing I did was cream some butter and sugar together on medium speed in the bowl of my stand mixer.  You can also use a hand mixer.  I mixed it until it was creamy and the sugar was incorporated into the butter and no longer grainy… 

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Next I added some eggs, but forgot to take a picture, and mixed for a few seconds.  Then I added my melted chocolate and some real vanilla to the batter…

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I mixed it for about 45 seconds until all ingredients were fully incorporated and the mixture was creamy and smooth…

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The next thing I did was add some buttermilk and the dry ingredients alternately, starting with the buttermilk and ending with the dry ingredients.  I mixed only long enough to incorporate, trying not to over mix the flour…

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Next, I gently folded in the egg whites on low speed, or you can do this by hand…

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It’s okay if you see little specks of the egg whites in the batter…

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I spread the batter equally into my three prepared cake pans…

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And baked the layers for about 30 minutes or so, until a toothpick inserted into the center of each one came out with only a fine crumb on it…

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I transferred the cake pans to a counter top and let them set for five minutes.  Next, I ran a sharp knife around the edges of each pan…

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Next, I spread a piece of wax paper over two wire racks and poked a few holes here in there with my knife.  You don’t have to do this, but I prefer to…
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Then I gently shook each pan to make sure that the cake was not stuck to the pan, and I inverted each cake layer onto the wire racks.  I gently peeled the wax paper from the bottom of each layer…

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Then I left the cake layers to cool while preparing my frosting.  WHEW!  Okay, so it takes a few minutes to make the cake, but none of the steps are hard…

Are you ready for the frosting?  Oh, I might mention that I doubled the recipe for the frosting, so what you see here is a doubled recipe which equals double YUM!!

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Okay, the first thing I did was place some evaporated milk, sugar, egg yolks, real butter and pure vanilla together in a large pot.  You know by just hearing the list of ingredients, that this is going to turn into something absolutely divine…

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I cooked the mixture over medium heat, stirring slowly but constantly until it had slightly thickened.  Okay for a single frosting recipe, this takes about 12 minutes.  Since I doubled the recipe, it took me about 25 minutes.  Yes, I know, it takes a few minutes, but hey, that’s why I’m the one that got to lick the pan in the end…well that and maybe a couple of heaping spoonfuls of that yummy frosting…

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Next I removed the divine caramel like mixture from the heat and added a whole lot of coconut and chopped pecans…oh my goodness…

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I mixed everything together and had to stop and do a taste test, which any good cook would do, and I had to do one or two more to make sure it was perfect, oh my goodness gracious…

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I place one layer on a cake plate and slathered on the frosting…

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Then a second layer, slathering on more frosting…

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And a third….okay, I know you get it…and as I mentioned before, the original recipe does not include frosting the sides, but I’m sorry, I just cannot resist…so…

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I hope you make and enjoy this very rewarding recipe…




The Original German’s Chocolate Cake

  • Author: Cindy @ My Country Table
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 90


A very moist and sweet light chocolate cake, slathered with a delicious pecan, coconut loaded caramel like to die for frosting!


For the Cake

  • 1 package, Baker’s German’s sweet chocolate, 4 ounces
  • 1/2 cup boiling water
  • 2 sticks real butter
  • 2 cups granulated sugar
  • 4 egg yolks
  • 4 egg whites
  • 1 teaspoon real vanilla
  • 1 cup buttermilk
  • 2 1/2 cups sifted cake flour
  • 1/2 teaspoon salt
  • 1 teaspoon soda

For the Frosting

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1 stick real butter
  • 1 teaspoon pure vanilla
  • 1 1/3 cups flaked sweetened coconut
  • 1 cup chopped pecans


  1. Preheat oven to 350 degrees.

For the Cake

  1. Prepare three 9″ round cake pans, by lining them with rounds of wax paper. Grease and flour the insides of the pans and the wax paper rounds.
  2. Place the water in a measuring cup and heat in a microwave until it’s very hot. Break up the chocolate bar and drop into the water. Stir it once or twice with a spoon and set it aside to cool.
  3. Separate the egg yolks from the egg whites, placing the yolks in a small bowl and the whites in the large mixing bowl of a stand mixer, or use a hand mixer.
  4. Sift the cake flour into a bowl. Remeasure and place back into a sifter or wire mesh strainer. Add the salt and baking soda and sift again. Set aside.
  5. Using the whisk attachment, mix the egg whites on high speed for a couple of minutes until they form stiff peaks. Refrigerate until ready to fold into the cake batter.
  6. Place the butter and sugar together in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar together until they are light and creamy. Add the egg yolks, one at a time, and mix until incorporated. Add the melted chocolate and vanilla and mix until they are incorporated.
  7. Add the buttermilk and dry ingredients alternately, staring with the buttermilk and ending with the dry ingredients. Mix the dry ingredients only until incorporated. Do not over mix.
  8. Fold in the beaten egg whites. It’s okay if you see specks of egg white in the batter. It’s important to gently fold in the egg whites.
  9. Spread the batter evenly into the prepared cake pans. Bake until a toothpick inserted into the center of each cake layer, comes out with only a moist crumb on it.
  10. Transfer the cakes to a counter top. Let set for five minutes. Run a sharp knife around the inside edges of each cake pan. Slightly shake each pan to ensure that the cake is not sticking to the pan. Invert each cake layer onto a wire cooling rack. Peel off the wax paper rounds and let the cake layers cool while making the frosting.

For the Frosting

  1. Place the milk, sugar, egg yolks, butter and vanilla in a large saucepan. Cook over medium heat while stirring slowly but constantly until the mixture has thickened. This usually takes about 12 minutes. If you double the recipe, it takes about 25 minutes.
  2. Remove the mixture from the heat and add the coconut and pecans. Mix to combine and frost the cake as desired.
  3. Store in an airtight container until ready to serve.


  • The frosting recipe is meant to frost the top and in between the layers only of the cake. I frost the entire cake, therefore, I double the frosting recipe.
  • This cake and frosting hold up well at room temperature. The frosting will not break down as some frostings do after a couple of days.


  • Serving Size: 14

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