What is in German Chocolate Cake?
German chocolate cake is a light brown chocolate-buttermilk cake sandwiched with a crunchy-chewy coconut-pecan frosting. The frosting is customarily spread only between and on top of the layers and not the sides. Some bakers also began to cover the sides and decorate the rim with whipped chocolate ganache.
Where did German Chocolate Cake originate?
The term “German chocolate cake” was first mentioned in The New Practical Housekeeping by Estelle Wilcox (Minneapolis, 1890), a supplement to her classic 1877 Buckeye Cookery. However, it has no relation to the modern cake. Rather the term referred to an unleavened butter cake flavored with ground almonds and grated white chocolate, the layers filled with preserved cherries, and the cake topped with a chocolate icing. (The earlier Buckeye Cookery contained an almond-lemon cookie recipe called “German Cakes,” made without any chocolate.) Wilcox’s cake and its name were inspired by the baking of Teutonic immigrants in the Midwest.
On the contrary, 20th century treats bearing the name German chocolate cake, which actually contain melted chocolate in the batter, have nothing to do with the country of Germany or, for that matter, the continent of Europe. Rather it refers to Samuel German, an English immigrant and employee of the Walter Baker & Company of Dorchester, Massachusetts. Before German’s arrival, Baker only offered an unsweetened bar chocolate. In 1852, German formulated a dark baking chocolate containing sugar, a larger amount than modern semisweet chocolate, which assumed the name “German’s Sweet chocolate” or simply, with the apostrophe dropped, “German chocolate.”
In the late 19th century, chocolate cakes began to proliferate in America, incorporating various types of chocolate. The “Novel Chocolate Cake” in Estelle Wilcox’s publishing company’s The Housekeeper Cook Book (Minneapolis, 1894) featured grated “sweet German chocolate” in the batter and “put together with plain white frosting.” One recipe in Club Woman’s Cook Book by the Ramblers’ Club (Minneapolis, 1911) was a basic chocolate butter cake using “2 sq. German chocolate dissolved in ½ cup boiling water” with milk and baking powder and enwrapped in a chocolate icing also made with German chocolate. The “Devil’s Food” in The Battle Creek Cook Book (1922) consisted of “one-half cake German sweet chocolate” leavened with “1 teaspoon soda” and “½ cup sour milk.” In this vein, a recipe in Memorial Book and Recipes, 1957 by Marie Baca (Hillje, TX, 1957) contained “1 whole German chocolate bar melted in 2 tablespoons water,” buttermilk, and baking soda; the cake covered with chocolate buttercream.
What Makes German Chocolate Cake different?
Slightly more than a century after German’s creation, the common modern version of chocolate-buttermilk cake enhanced with coconut-pecan frosting appeared. Similar cooked nut mixtures were common in American cakes since the late 19th century, such as the “Nut Filling,” made from walnuts or pecans, milk, sugar, egg yolks, and vanilla, in the original The Settlement Cook Book (Milwaukee, 1901). Or it could have been inspired by the Mexican cajeta (caramel sauce). Precisely when this union of cake and coconut-pecan frosting initially occurred and by whom is unknown. The first record of this pairing was “Summer German Chocolate Cake” in the May 10, 1956 issue (p. 17) of The Irving News Record (TX), the recipe nearly identical to the modern version: “Four layers of delicious German chocolate, put together with pecans and coconut in a cream filling and topped with fluffy 1 minute frosting… all add up to the most wonderful and unusual cake.” The writer indicated the concept was recently imported to Texas from Oklahoma: “Impressed when her daughter, Mrs. Milton Tomlinson of Frederick, Oklahoma, served this during a recent visit, Daisy filched the recipe for her Irving friends.”
The cake soon spread throughout Texas, especially promoted by County Home Demonstration Clubs, women’s rural economic groups coordinated by the USDA. The recipe (“bake in 3 or 4 layer pans”) was printed in the Thursday September 13, 1956 issue of The Canadian Record (Canadian, TX), sent by two readers in response to the previous week’s request for a “German Sweet Chocolate Cake,” and on the same date in the Abilene Reporter News (TX), the writer explaining: “Two of the cakes getting rave notices at the fair were such recipes and I want to share them with you. German chocolate cake…” The batter was baked in “3 greased and floured 8-inch layer pans or 2 square 9 or 10 inch pans” and the coconut-pecan frosting spread “between layers and on top only.” In the following year, a version of “German Sweet Chocolate Cake” in the April 6, 1957 issue (p. 13) of the Hutchinson News-Herald (KS) repeated the basics of the chocolate cake and coconut-pecan filling, but added a chocolate icing made from chocolate chips, marshmallows, sugar, cream, and butter.
After “German Sweet Chocolate Cake” showed up in the food section of the June 3, 1957 issue of The Dallas Morning News (TX) — the food editor ran a correction two days later, directing to use half the amount of chocolate (four ounces rather than eight ounces) –- its renown quickly soared, not only in the Lone Star State, but nationwide. Proof to many observers that, due to the modern media and word of mouth, American cuisine was no longer regional. Within a few weeks, grocery stores in several parts of America ran out of German chocolate. When Baker’s (then owned by General Foods) discovered the source of the run on its product, the company began printing the cake recipe on the chocolate’s green wrapper and in advertisements, also plugging the company’s flaked coconut, replete with eye-catching photos of the cake, further increasing its popularity. In 1957, sales of German chocolate jumped 73 percent. The December 17, 1957 issue of The Daily Times News (Burlington, NC) noted: “There is a new cake that is causing considerable comment here this Christmas. It is a German chocolate cake and everywhere we have been recently someone has been talking about the recipe and how it may be obtained.” The cake became a favorite of Lyndon Johnson, who even served it as dessert to German Chancellor Ludwig Erhard during a 1963 visit to his Texas ranch.
Sweet chocolate produces cakes sweeter and with a milder chocolate flavor than unsweetened chocolate. Sour milk contributes a moist, tender crumb and, in conjunction with sweet chocolate, results in a rich and dense cake. The chocolate essence is enhanced by the use of coffee. Due to the folded in egg whites, the cake turns out somewhat fluffy with a delicate crumb. This cake is less intense than a classic devil’s food, so it benefits from the coconut-pecan frosting. Cooking the frosting ingredients together produces a caramelized flavor and gooey texture. Among the cake’s many advantages is the frosting is less perishable. If you prefer a more generous amount, increase the frosting recipe by half.
German chocolate cake’s popularity no longer equals that of the initial decades or so following its emergence, but remains an American classic and comfort food and one of the country’ favorite chocolate cakes. The treat is sold in many bakeries, while numerous home cooks still whip it up for special occasions, including birthdays, barbecues, father’s day, and holidays. June 11 is National German Chocolate Cake Day.
Food Photography and Styling by Kelly Jaggers
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Classic German Chocolate Cake
Ingredients
Chocolate Ingredients
- 4 ounces sweet (German) chocolate, coarsely chopped 115 grams
- 1/2 cup boiling water or brewed coffee 4.15 ounces/120 grams
- 2 teaspoons vanilla extract
Batter Ingredients
- 2 1/2 cups sifted cake flour or 2 cups all-purpose flour, sifted 9 ounces/250 grams
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter or vegetable shortening, softened (65 to 67°F) 2 sticks/8 ounces/225 grams
- 2 cups granulated sugar or 1 cup granulated sugar and 1 cup packed light brown sugar (14 ounces/400 grams)
- 4 large egg yolks ¼ cup + 2 teaspoons/2.5 ounces/75 grams
- 1 cup buttermilk or sour milk (1 tablespoon white vinegar or lemon juice plus milk to equal 1 cup) 8.25 ounces/240 grams
- 4 large egg whites ½ cup/4.25 ounces/120 grams
Coconut-Pecan Frosting Ingredients
- 1 cup evaporated milk or heavy cream 8.5 ounces/245 grams
- 1 cup granulated sugar 7 ounces/200 grams
- 1/2 cup unsalted butter 1 stick/4 ounces/115 grams
- 3 large egg yolks, lightly beaten 3½ tablespoons/2 ounces/60 grams
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups grated coconut 3.5 ounces/100 grams
- 1 cup pecans, lightly toasted and finely chopped 4 ounces/115 grams
NOTES
Instructions
To prepare the chocolate
- Place the chocolate in a medium bowl, pour the boiling water over top, and stir until melted. Let cool. Stir in the vanilla.
To make the batter
- Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease three 9- by 1½-inch round cake pans, two 8-inch by 2-inch square pans, or one 13- by 9-inch pan, line with parchment paper or waxed paper, and grease again.Sift together the flour, baking soda, and salt.
- In a large bowl, beat the butter on low speed until smooth, about 2 minutes.
- Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.
- Beat in the egg yolks, one at a time.
- Stir in the chocolate.
- Add the flour mixture alternately with the milk (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour, until smooth. The batter will be rather thick.
- In a medium bowl, beat the egg whites on low until foamy, about 1 minute. Increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes.
- Fold one fourth of the egg whites into the batter, then fold in the remaining whites.
- Divide the batter equally between the prepared pans. Bake until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched, 30 to 35 minutes for 9-inch rounds; 45 to 50 minutes for the 8-inch squares; and 45 to 50 minutes for a 13- by 9-inch.
- Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely, at least 1½ hours. The cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.
To make the frosting
- In a medium saucepan, cook the milk, sugar, butter, egg yolks, and salt over medium heat, stirring constantly, until bubbly and thickened or 170°F, about 12 minutes.
- Remove from the heat and add the vanilla. Stir in the coconut and pecans. Let cool, stirring occasionally, until thick enough to spread, about 30 minutes.
To assemble
- Place a cake layer on a serving plate, spread the top with one third of the frosting. Arrange a second cake layer on top, spread with one half of the remaining frosting, top with the remaining cake layer, and spread the remaining frosting on top. Or for a sheet cake, spread the frosting over the top and sides; or cut the cake lengthwise into thirds and layer. Store in an airtight container at room temperature for up to 5 days. Do not freeze.
Nutrition
tried this recipe?
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Mary Berg says
It was the single best tasting cake I have ever made! I dipped pecan halves in bittersweet chocolate to add decor to the top-wonderful and perfect!
Diane says
Made this cake exactly as written and it came out amazing! This was my first time making a German chocolate cake and it won’t be the last. This recipe will definitely be a permanent go to.
Alison M says
My mother’s favorite cake is German Chocolate with great memories of my grandmother making it for her … even shredding the coconut by hand! I made this one to celebrate her 75th birthday and it turned out splendid. The cake is very light and moist with rich filling. Perfect!
Darillyn Lamb Starr says
I didn’t have German chocolate, so I substituted what I had, which was a little under a half cup of cocoa powder and a handful of semi-sweet chocolate chips. The rest, I did as written. I could only find two of my 8 inch layer cake pans, so I put the remaining batter in an oblong pan. My grandkids and I couldn’t wait long enough for it to cool and be frosted, to sample it. I’m going to frost the two 8 inch layers for my son’s birthday, tomorrow, but we ate the rest! It was delicious without frosting; with a very tender, velvety texture. I will definitely be baking this cake again!
Sunny says
It costs $16.ºº to make this cake. It’s by far the real thing, no knock off attempts. You have followed this cake’s history down to a “T”. Thank you. I also save making it for very special occassions only. If others ask me to make it for them I offer to write out the recipe for them and tell em to go att’er. I only make this cake with love for very special people. As stated its not a cheap cake to make.
S. Crawford says
For years I’ve used this recipe! People freely ask you to make them one yet it’s costly! A family tradition during Thanksgiving and Christmas!
Jessica Souza says
Just want to say I LOVE how nerdy this post is!!! What an awesome amount of history about the German chocolate cake!!! Love it
BrownBiteChocolate says
Hey Gil Marks, I read many articles of German chocolate cake on other sites, but I have not found the proper knowledge. Today I read your article and it is really in depth details with the proper steps. Thanks for giving me such a great source for learning deeply about the German Chocolate.
Hope C. says
I’ve never been one to enjoy a “naked” cake but this one is the exception. I made this over the weekend and my husband and I absolutely love it. The cake itself is not overly sweet and because of the egg whites it is airy. I made the three layers but the finished cake came out huge! I’m not complaining because it is all unbelievably delicious. I may just use two layers next time and save the third layer for my kids who do not like coconut (they don’t know what they’re missing).
Kelly P says
After coming across this recipe in a magazine awhile – I had to try it.
It is easy to make – a heavy cake – not light!
But delicious! And looks nice, too.
Emily says
Excellent! Made this today for father’s day and it was an absolute win!
Pamela G. says
I realize that the “naked” cake is one of the latest trends in the cake world within the past year but I’ll give the folks in the UK a bit of advice, especially with this German Chocolate Cake. When we make this cake we make sure to cover the ENTIRE cake as much as humanly possible with the wonderful nutty, coconutty, scrumptious frosting. (and just in case you’ve ever wondered, the cake is not from Germany. The name comes from the first chef who created it, an American chocolate maker named Sam German). This just happens to be my ALL TIME favorite cake since I was a little girl. During my childhood those cans of lovely premade Betty Crocker frosting didn’t exist. The icing and frostings women tended to make were sickening sweet, something even as I child I never cared for, therefore, my great-grandmother who happened to be my babysitter while my parents worked introduced me to German Chocolate Cake just so I would stop scraping the icing off of all the cake I was given. I loved anything with nuts or coconut even as a little girl so she figured it was a safe bet with me. I was hooked from the very first day and it’s been my birthday cake of choice for about 50 years. EVEN NOW since I’ve been diagnosed as Celiac and must eat gluten free it’s still my first choice. One of the first recipes I ever tried GF was this cake. It wasn’t too bad but then…..I made sure the entire cake was covered in the frosting. Most red velvet aficionados will tell you the cake is really just a vehicle for the cream cheese frosting, the same is true for this cake. Make sure you cover the entire cake, you’ll be glad you did.
Emily Davis says
Used a box mix for the cake, but made the icing from scratch. Amazing!!!!
Debra says
Looks delicious! Do you use sweetened or unsweetened coconut for the frosting?
Kate @¡Hola! Jalapeño says
So incredibly interesting. I love hearing about the history of foods, especially ones that developed in the United States where immigrant populations and food manufacturing combined to form something new.
Ilana says
I’m not a huge fan of German Chocolate Cake but I’m a huge fan of food history. This is a very interesting read and I enjoyed it very much.
Nicole Wygonik Schacht says
Have my grandmas recipe…always slants because of the awesome goodness
Nicole K Romero says
My Mom would buy me a German chocolate cake on my birthday every year growing up because it is my absolute favorite!!!
Ethel Iona Zachry says
Oh yes Tori, I was known for my German Chocolate Cake when I lived in Everett, Washington fifty plus years ago. I have been wanting to make it again the way that I used to.
Sara Flynn says
I love that cake!