What Is German Chocolate Cake and Where Did It Come From?

Quick Answer

German chocolate cake is an American dessert, not a German one. It is named after Samuel German, an English American chocolatier who developed a sweet baking chocolate bar for the Baker's Chocolate Company in 1852. The cake recipe that made the name famous was published in a Dallas newspaper in 1957 by a Texas homemaker named Mrs George Clay.

The cake has three signature parts. A mild, lightly chocolate sponge made with melted sweet baking chocolate rather than cocoa powder. A coconut pecan custard frosting between the layers and on top. Optionally, plain chocolate frosting on the sides.

The original name was German's Chocolate Cake, with the apostrophe. Over time it was dropped, leaving the misleading German Chocolate Cake we know today.

The history

Samuel German was a coachman who worked at the Baker's Chocolate Company in Massachusetts in the mid 1800s. In 1852 he developed a sweetened dark chocolate bar designed for baking. The company named the product Baker's German's Sweet Chocolate after him. The bar is still sold today.

The cake that made the name famous appeared a century later. On June 3, 1957, the Dallas Morning News printed a recipe submitted by a reader, Mrs George Clay of Dallas, Texas, titled German's Chocolate Cake. It used a full Baker's German's Sweet Chocolate bar in the batter, along with the now signature coconut pecan custard frosting. Within weeks, Baker's reported a 73 percent increase in sales of the chocolate bar. General Foods, which owned Baker's at the time, printed the recipe on their packaging and distributed it nationally. The cake became an American staple by the early 1960s.

What makes the cake distinct

Most chocolate cakes lean dark and intense. German chocolate cake goes the other way.

• Sweet baking chocolate base. Lighter colour, milder flavour, more like a chocolate sponge cake than a devils food.
• Coconut pecan frosting. A cooked custard of evaporated milk, egg yolks, sugar, butter, and vanilla, finished with sweetened shredded coconut and chopped pecans.
• Optional dark chocolate ganache or buttercream on the sides for contrast. Traditional recipes leave the sides naked so the layers show through.

The cake recipe

• 113 g Baker's German's Sweet Chocolate (or a 4 oz bar of mild sweet baking chocolate), melted.
• 120 ml boiling water.
• 240 g all purpose flour.
• 1 teaspoon baking soda.
• Half a teaspoon salt.
• 226 g unsalted butter, softened.
• 400 g granulated sugar.
• 4 large eggs, separated.
• 1 teaspoon vanilla.
• 240 ml buttermilk.

Method.

1. Melt the chocolate in the boiling water. Stir smooth and cool.
2. Cream the butter and sugar for 4 minutes. Add the egg yolks one at a time, then the vanilla and cooled chocolate.
3. Whisk flour, baking soda, and salt. Add alternately with the buttermilk in three additions.
4. Beat the egg whites to stiff peaks. Fold into the batter.
5. Divide between three greased 8 inch round pans. Bake at 350 F (176 C) for 25 to 30 minutes.
6. Cool in pans for 10 minutes, then transfer to racks.

The coconut pecan frosting

• 240 ml evaporated milk.
• 200 g granulated sugar.
• 3 large egg yolks.
• 113 g unsalted butter.
• 1 teaspoon vanilla.
• 200 g sweetened shredded coconut.
• 120 g chopped pecans, toasted.

Method.

1. In a saucepan, whisk the evaporated milk, sugar, and yolks. Add the butter.
2. Cook over medium heat, stirring constantly, for 10 to 12 minutes until thick and golden. Do not let it boil hard or the yolks will scramble.
3. Off the heat, stir in the vanilla, coconut, and pecans.
4. Cool to spreading consistency, about 30 minutes.

Assembly

1. Place the first cake layer on a serving plate. Spread a third of the frosting on top.
2. Add the second layer. Spread another third on top.
3. Add the third layer. Spread the final third of frosting on top only.
4. Leave the sides bare for the traditional look, or coat in chocolate buttercream or ganache for a fully finished cake.

Common variations

• Sheet cake version. Bake in a 13 by 9 inch pan for 35 to 40 minutes. Top with the full frosting recipe.
• Cupcake version. Yields 24 cupcakes baked at 350 F for 18 to 22 minutes. Frost only the tops.
• Chocolate ganache wrap. Pour a 1 to 1 ganache over the assembled cake before refrigerating to set.

Storage and serving

• Counter. Up to 2 days under a cake dome.
• Fridge. Up to 5 days. Bring back to room temperature for 30 minutes before serving.
• Freezer. Unfrosted cake layers freeze well for 3 months. The coconut pecan frosting is best made fresh and not frozen.

Why the name confusion matters

People often assume German chocolate cake is a traditional dessert from Germany. It is not, and Germans do not generally bake it. Calling it that in a German bakery will get you a polite shrug. The cake is American in origin, ingredients, and tradition. The German in the name is a person's surname, not a country.

Frequently asked questions

Can I use cocoa powder instead of sweet baking chocolate?

Not without adjusting the recipe heavily. The cake's defining flavour comes from sweet baking chocolate. Substitutes change the character significantly.

Do I have to toast the pecans?

Not technically. But toasting deepens the flavour noticeably. Spread the pecans on a tray and bake at 350 F for 7 minutes.

Why is my frosting too runny?

Not cooked long enough. Return to medium heat and continue stirring until it visibly thickens and coats the back of a spoon.

Can I make this gluten free?

Yes. Swap the flour for a 1 to 1 gluten free baking blend that contains xanthan gum. Texture is very close to the original.