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German Chocolate Cake - TSLC

German Chocolate cake is one of my favorite cakes.  The frosting makes the cake.  This is a great cake to serve to guests and family will love it, too. The original recipe came from an early seventies Progressive Farmer Southern Country Cookbook. I have made a few changes over the years.   I used to make this cake when my children were young and we lived on the farm. It has always been a favorite.

4 ounces or 1/4 pound package German’s sweet chocolate (You can get this at most groceries in the baking section. It is a 4 ounce bar like a candy bar).
1/2 cup water
1 3/4 cups sugar
1 cup butter or margarine, softened
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Melt chocolate and water on top of the stove in a pot and cool.   Cream butter, sugar and eggs; beat well.  Add cooled chocolate and water, flour, salt, soda, buttermilk and vanilla extract mixing well with mixer.  Spray three 9 inch cake pans.  Divide the batter between the 3 pans (comes out to about 2 cups per cake pan).  Bake layers in preheated 350 degree oven for 30 to 35 minutes.  Cool about 10 minutes and remove from pans.  Frost with Pecan Frosting.
Coconut Pecan Frosting
1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine or 8 tablespoons
3 eggs
1 1/2 to 2 cups coconut
1 cup pecans, chopped (can use walnuts, too)
1 teaspoon vanilla extract
Beat eggs and add to milk, sugar and butter.  Cook on medium heat about 12 minutes until bubbles and begins to thicken.  Stir constantly because it will burn easily.  Remove and add nuts, coconut and vanilla extract. Mix well and let cool.  Spread on tops of cake layers. Note: You can double this frosting if you like a lot.
German Chocolate Cake - TSLC (2)
If you like this cake, you might also like my recipe for Chocolate Mayonnaise Cake.
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36 Responses

  1. My grandmother always beat the egg whites and folded them into the batter last. This cake can also be made gluten free.

  2. its the icing that makes this cake wonderfu;. I use Duncan Hines German Chocolate cake mix and make the icing from scratch..Everyone loves it !!!

  3. Thank u so much for all your recipes ….. I simply am glad that I came across your website !

  4. My family’s frosting recipe only uses the egg yolks instead of the whole eggs, so I thought I’d mention this in case anyone finds that they’re short on eggs when planning to make this. You use the three egg yolks for the frosting, and the three egg whites can substitute for one of the eggs in the cake recipe.

  5. Gorgus cake i love it an easy to follow as i am from south africa

  6. Tried your sauerkraut and pork roast yesterday forNew Year…been eating it all my life and have never had sauerkraut that tasted that good.the crock pot one with every thing but the kitchen sink in it…thanks for the great recip e

  7. So many precious memories from my childhood, I will be making this for my daughter and husband this Christmas! Oh the memories!!! I wanted this recipe from scratch… no boxes for me..thank you!

  8. My favorite cake…one will be waiting for me in Heaven

  9. Can this be made in a 9×13 pan?

  10. I am German but unfortunately I´ve never heard of this recipe before – it is so delicious. Thank you for sharing

    • Its not actually from Germany.The name comes from the brand name of choc.Germans choc.

    • Haha i’m im Germany and enjoying this This cake recipe and, how America too! Lol. The layers ist The German Part!!!

  11. Ohhh! My Momma used to make this cake when I was little…about 50 years ago. So darn good. I’ve made it a few times but never as good as Mommas touch!

  12. I’ve made this cake for the last 30 years, one of my favorites and one that I get many requests to make for other family and friends.

  13. My all-time fav cake. My mom is 83 y/o and still bakes me one for my birthday and at Christmas.

  14. If you use self-rising flour, do you leave off the baking soda?

  15. Thank you for a wonderful memory. My mom was making this back in 1964 ish. Wasn’t a cakemix then.

  16. Can you mke this if you dont have buttermilk.I have everything but.

  17. Thank you for the reply.

  18. Can you use 2 percent or whole milk in the icing recipe?
    I do not like the taste of evaporated milk. Thank you!

  19. Thank you for this recipe. One of my Aunt’s used to make this for my brother. I have been looking for this recipe for some time. I plan to make for him the next time our famlies get together.

  20. There was no way to print the Germ. Choc. Cake recipe.

    • Click on the name of the recipe, look at the bottom of the page and you will see “Print/pdf”. Click on that and you can remove the photo and any print you don’t want and print the recipe.

  21. My oh my oh my! I think I’m melting into a puddle under my chair.;} That cake looks divine! Thanks for sharing – I sooo love homemade gc cake!

  22. Love the frosting.

  23. Oh my! My all time favorite cake….even more so than red velvet cake! Headed for my daughter’s home…may just bake one there. I have been known to make just the icing and eat it by itself…..when I was younger and the pounds did not pile on as easily…lol.

  24. Oh yea! My favorite! This has been my birthday cake for over 30 yrs! This is a pic from last year, March 1st, I was home with my mom and dad for my birthday. Never better! Like yours, it has to be three layers!! Sent from my iPad

  25. Gorgeous cake!

  26. Glad to get this receipe, mine is not in good shape and it was handed down from my Aunt and we always loved her German Chocloate Cake, especially at Christmas, brings back good memories, i grew up in Alabama, thank you for passing it on, Martha Highfill.

  27. My all time favorite cake. I have one made now. I double the icing recipe so it is really good.

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