I am fascinated with the history behind some recipes. The origin of the German Chocolate Cake is not at all what I expected it to be, not even close!

German Chocolate Cake was actually named after American baker Samuel German, who worked for the Baker’s Chocolate Company in the mid-1800s. While there, he created a baking chocolate for the company, which they named Baker’s German’s Sweet Chocolate.

Years later, in the 1950s, Mrs. George Clay used said chocolate to create a cake that she called “German’s Chocolate Cake.” At some point the ‘s was dropped, and people started calling it what you and I know it as today: German Chocolate Cake.

Coincidentally, Baker’s Chocolate Company is not named so because of baking, but because the company founder’s last name was Baker.

My whole life is a lie!

What is German Chocolate Cake?

German Chocolate Cake consists of a coconut pecan filling sandwiched between chocolate cake layers. Pretty simple, right?

Now, traditionally this cake is made using a lighter-colored mild chocolate cake. I am a rich/dark chocolate kinda gal, so I’m using my favorite Chocolate Cake recipe as the base for this.

The original recipe also does not call for chocolate frosting, but I’m also a cake needs frosting kinda gal, so this is my version of the traditional cake.

Feel free to skip the frosting if you prefer (there is enough coconut pecan filling to fully top 3 layers).

How do you make German Chocolate Cake?

The chocolate cake recipe is pretty standard; it’s one I use all the time in various forms. The only thing to note here is that the batter is very thin and rises a LOT, so don’t overfill your pans — half full maximum.

Since I baked it in three 8” pans instead of my usual two, the layers are a bit thinner and can be a bit delicate when warm. I recommend chilling the cake layers before assembling the cake.

I always wrap the cooled cake layers in plastic wrap and freeze them until I’m ready to decorate. I take them out when I start making the frosting, and by the time the frosting is done, the layers are thawed enough to assemble.

The coconut pecan filling is very simple to make:

• Cook the eggs, milk, and sugar mixture until it resembles pudding.
• Add butter, pecans, and coconut.

I toasted the coconut and pecans and used half brown sugar instead of just all regular sugar that most recipes call for. Note that doing both of these things will make the filling have a yellow tint to it, which is different from the original, but equally delicious.

Using brown sugar in the filling makes it a bit trickier to know when it’s done cooking, as you can’t really tell that it has caramelized, so just cook it until it thickens to a pudding-like consistency.

Toasting the coconut and pecans is optional, but I find that doing this enhances the flavor. It takes very little time, so I opt to do it when I can.

I used sweetened coconut in the filling, but you might want to use unsweetened depending on your sugar tolerance. The filling is sweet. I happen to like it that way (I was eating it with a spoon), and it goes well with the not-too-sweet chocolate cake and dark chocolate frosting, but you may want to tone it down a bit if you prefer your desserts less on the sweeter side.

Let’s talk about my cake layers for a second, because they look more dense than they actually are.

This cake was sitting in my fridge for two days while I waited for the weather to clear so I could take pics, so the weight of it compressed the layers a bit. The cake was also cold when I cut it, which makes it look more dense than it is.

Not that there’s anything wrong with a dense cake (I actually prefer those), but this one looks almost like a brownie and it is NOT that dense.

Chocolate Swiss Meringue Buttercream

I am on a quest to find the perfect chocolate Swiss meringue buttercream. We’re getting there. My goal is a darker chocolate frosting (which is hard to do with SMBC) that is stable to frost and pipe with.

My first chocolate SMBC was for this Mocha Cake. It’s still one of my faves because it’s crazy delicious, but it’s too light in color for what I’m looking for. I’m basically trying to achieve an American-style chocolate buttercream frosting color with an SMBC. No small feat!

For the Chocolate Swiss Meringue Buttercream on this German Chocolate Cake, I first started with a dark brown sugar SMBC. At least the base wasn’t pure white, I figured. I also cut back a bit on the proportion of melted chocolate and added some Dutch-processed cocoa powder to it.

It’s better in terms of the color I was going for, but not quite there. I should have added some black cocoa powder, but I was worried that it would skip the dark brown color I was going for and go right to black (it’s pretty potent). I will try that next time.

When assembling this cake, I first spread a thin layer of buttercream on each layer before topping with the filling. This is completely optional. I usually do this with any softer fillings (curd, jam, etc.) so they don’t seep into the cake layer, but this filling is so thick it stands well on its own. You probably don’t need the buttercream dam either.

The top border on this German Chocolate Cake is done using a 6B piping tip. I basically just piped the infinity symbol (∞) sideways along the top.

I recommend chilling the cake before filling in the top with the rest of the coconut pecan filling. That way you won’t damage any of the decorative border.

This German Chocolate Cake is the perfect combination of flavors and textures — it’s no wonder it’s been such a hit all these years. I don’t think Mrs. Clay has gotten enough credit for it! And though my cake is modified from her original recipe, I tried to stay somewhat true to the filling. After all, I think that’s what makes this cake what it is!