Baker’s German Chocolate Cake Recipe | Moist Chocolate Cake with Coconut Pecan Frosting

Baker’s German Chocolate Cake Recipe with Simple Frosting You Can Try

The Baker’s German Chocolate Cake isn’t German at all. It's named after Samuel German, who created the special sweet baking chocolate for the Baker's Chocolate Company in 1852.

This dessert is pure comfort: tender layers of cocoa cake smothered in a gooey, nutty coconut-pecan frosting. It’s the perfect show-stopper for birthdays, holidays, or any moment that deserves a little extra sweetness.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American, Southern

Calories: 620

Ingredients Method Video Notes

Ingredients

  

For the Cake:

• 1 pkg 4 oz Baker’s German’s Sweet Chocolate, chopped
• ½ cup boiling water
• 2 cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup butter softened
• 2 cups granulated sugar
• 4 egg yolks room temperature
• 1 tsp vanilla extract
• 1 cup buttermilk
• 4 egg whites beaten to stiff peaks

For the Coconut-Pecan Frosting:

• 1 can 12 oz evaporated milk
• 1½ cups sugar
• ¾ cup butter
• 4 egg yolks beaten
• 1½ tsp vanilla extract
• 1⅓ cups sweetened shredded coconut
• 1 cup chopped pecans

Method

 

Step 1: Prepare the Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round pans.
2. Melt Baker’s chocolate in boiling water; cool slightly.
3. In a medium bowl, combine the flour, baking soda, and salt.
4. Beat butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well.
5. Stir in melted chocolate and vanilla.
6. Alternatively, add flour mixture and buttermilk, mixing until smooth.
7. Gently fold in beaten egg whites.
8. Divide the batter evenly into the prepared pans.
9. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool completely.

Step 2: Make the Coconut-Pecan Frosting

1. Combine evaporated milk, sugar, butter, and egg yolks in a saucepan.
2. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
3. Remove from heat; stir in the vanilla, coconut, and pecans.
4. Cool until spreadable (it thickens as it cools).

Step 3: Assemble the Cake

1. Place one cake layer on a plate, and spread frosting evenly.
2. Repeat with the remaining layers and top with frosting.
3. For a rustic look, leave the sides bare, in the traditional German chocolate cake style.

Pro Tip: Toast the pecans before adding them to the frosting for a deeper nutty flavor.

Video

Notes

• Cake layers can be baked 1 day ahead and kept wrapped.
• Frosting can be refrigerated for up to 3 days; bring to room temperature before spreading.
• Substitute pecans with walnuts if desired.
• For cupcakes, reduce the bake time to 20–22 minutes.

Seasonal Variations

• Holiday Version: Add a splash of rum extract to the frosting.
• Summer Twist: Top with a scoop of vanilla ice cream and a drizzle of melted chocolate.
• Cupcake Option: Bake in liners for 20 minutes for easy party treats.

👉 See variations on BettyCrocker.com

Serving Suggestions

• Serve chilled with whipped cream or alongside black coffee for a perfect dessert moment.
• For parties, decorate with pecan halves and chocolate curls.

👉 Try pairing ideas from TasteOfHome

Tips & Tricks

• Don’t overbake the cake should be moist inside.
• Freeze the layers separately, then frost them before serving.
• For extra shine, brush each layer with sugar syrup before frosting.

👉 Cake storage tips from Sally’s Baking Addiction

Nutrition Facts (per serving)

• Calories 620 kcal
• Carbohydrates 72 g
• Protein 6 g
• Fat 34 g
• Saturated Fat 18 g
• Cholesterol 120 mg
• Sodium 310 mg
• Potassium 220 mg
• Fiber 3 g
• Sugar 55 g
• Calcium 70 mg
• Iron 2.2 mg

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