18 Decadent German Chocolate Cake Recipes Delicious

Dive into the rich, indulgent world of German Chocolate Cake with our roundup of 18 decadent recipes that promise to satisfy your sweetest cravings. Whether you’re a seasoned baker or just starting out, these mouthwatering variations—from classic to creative twists—are sure to impress. Perfect for celebrations, cozy gatherings, or when you simply deserve a treat. Let’s bake some magic together!

Classic German Chocolate Cake with Coconut Pecan Frosting

Indulge in the rich, decadent layers of Classic German Chocolate Cake, topped with a luscious coconut pecan frosting that’s irresistibly sweet and nutty.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Whisk together 2 cups flour, 1 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a bowl.
3. Beat 1 cup butter and 2 cups sugar until fluffy. Add 4 eggs, one at a time, then 1 teaspoon vanilla. Alternate adding flour mixture and 1 cup buttermilk, beginning and ending with flour. Divide batter between pans.
4. Bake for 30-35 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then on wire racks.
5. For frosting, whisk 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and 1/2 cup butter in a saucepan over medium heat. Cook, stirring, until thickened, about 12 minutes. Remove from heat; stir in 1 teaspoon vanilla, 1 1/2 cups coconut, and 1 cup pecans. Cool to spreadable consistency.
6. Spread frosting between layers and over top of cake.

The magic of this cake lies in the contrast between the moist, chocolatey layers and the crunchy, sweet frosting—a match made in dessert heaven.

Tip: Toast the pecans lightly before adding to the frosting for an extra layer of flavor.

German Chocolate Cake with Chocolate Ganache

Indulge in the rich, decadent layers of this German Chocolate Cake, topped with a silky chocolate ganache that promises to be the star of any dessert table.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 8 oz semisweet chocolate, finely chopped
• 1 cup heavy cream

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
3. Add 2 cups granulated sugar, 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract to the dry ingredients. Beat on medium speed until well combined.
4. Gradually mix in 1 cup boiling water until the batter is smooth. The batter will be thin.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the ganache, place 8 oz semisweet chocolate in a heatproof bowl. Heat 1 cup heavy cream until just boiling, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth.
8. Once the cakes are cool, spread the ganache over the top of one cake layer, then place the second layer on top and cover the entire cake with the remaining ganache.

The magic of this cake lies in the contrast between the moist, fluffy layers and the rich, glossy ganache that envelops it, making every bite a perfect harmony of textures.

Tip: For an extra touch of elegance, garnish the cake with chocolate shavings or a sprinkle of sea salt before serving.

Vegan German Chocolate Cake

Who says you can’t enjoy the rich, decadent flavors of German Chocolate Cake without the dairy and eggs? This vegan version is just as indulgent, with a moist chocolate base and a creamy coconut-pecan frosting that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tbsp white vinegar
• 2 tsp vanilla extract
• 1 cup shredded coconut
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 1/4 cup almond milk
• 2 tbsp vegan butter

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1 cup water, 1/3 cup vegetable oil, 1 tbsp white vinegar, and 2 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake cools, prepare the frosting by combining 1 cup shredded coconut, 1/2 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup almond milk, and 2 tbsp vegan butter in a saucepan over medium heat. Cook for 5 minutes, stirring constantly, until thickened.
6. Spread the frosting over the cooled cake and serve.

The secret to this cake’s irresistible texture? The vinegar reacts with the baking soda to create a light, fluffy crumb that’s perfectly complemented by the rich, gooey frosting.

Tip: For an extra chocolatey version, add 1/2 cup vegan chocolate chips to the batter before baking.

Gluten-Free German Chocolate Cake

Indulge in the rich, decadent flavors of this Gluten-Free German Chocolate Cake, a perfect treat that doesn’t skimp on taste or texture.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup coconut sugar
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1/2 cup chopped pecans
• 1/2 cup shredded coconut
• 1/4 cup honey

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 cup coconut sugar, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1/3 cup melted coconut oil, 1 tsp vanilla extract, 1 cup almond milk, and 1 tbsp apple cider vinegar to the dry ingredients. Mix until smooth.
4. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted comes out clean.
5. While the cake bakes, combine 1/2 cup chopped pecans, 1/2 cup shredded coconut, and 1/4 cup honey in a small saucepan over low heat. Stir until well mixed and slightly thickened.
6. Once the cake is done, let it cool for 10 minutes before spreading the pecan-coconut topping over it.

This cake stands out with its moist, fluffy texture and the irresistible crunch of the pecan-coconut topping, making it a gluten-free dessert that everyone will love.

Tip: For an extra moist cake, brush the layers with a simple syrup made of equal parts water and sugar before adding the topping.

German Chocolate Cupcakes

Indulge in the rich, decadent flavors of these German Chocolate Cupcakes, a perfect blend of chocolatey goodness and coconut-pecan frosting that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1 cup water
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 1 cup shredded coconut
• 1/2 cup chopped pecans
• 1/2 cup evaporated milk
• 1/2 cup brown sugar
• 1/4 cup butter
• 1 egg yolk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1/2 cup vegetable oil, 1 cup water, 1 tbsp white vinegar, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20 minutes or until a toothpick inserted comes out clean. Let cool.
5. For the frosting, combine 1 cup shredded coconut, 1/2 cup chopped pecans, 1/2 cup evaporated milk, 1/2 cup brown sugar, 1/4 cup butter, and 1 egg yolk in a saucepan over medium heat. Cook, stirring constantly, until thickened, about 10 minutes. Let cool slightly before frosting the cupcakes.

The magic of these cupcakes lies in the contrast between the moist chocolate base and the gooey, nutty frosting—a match made in dessert heaven.

Tip: For an extra chocolatey kick, drizzle melted chocolate over the frosted cupcakes before serving.

German Chocolate Cake with Cream Cheese Frosting

Indulge in the rich, decadent layers of this German Chocolate Cake, topped with a velvety cream cheese frosting that perfectly balances the sweetness.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup water
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup butter and 2 cups sugar until light and fluffy. Add eggs one at a time, then stir in 1 tsp vanilla.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, starting and ending with flour. Stir in 1/2 cup water until smooth.
5. Divide batter between pans. Bake for 30-35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
6. For frosting, beat 8 oz cream cheese and 1/2 cup butter until smooth. Gradually add 4 cups powdered sugar and 1 tsp vanilla, beating until fluffy.
7. Spread frosting between layers and over the top and sides of the cake.

The contrast between the moist chocolate cake and the tangy cream cheese frosting creates a symphony of flavors that’s hard to resist.

Tip: For an extra chocolatey experience, sprinkle grated chocolate or cocoa powder on top before serving.

German Chocolate Cake with Raspberry Filling

Indulge in the rich, decadent layers of this German Chocolate Cake with a surprising twist of raspberry filling that adds a tangy contrast to the sweet, coconut-pecan frosting.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup raspberry jam
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1/2 cup evaporated milk
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour mixture. Pour batter into prepared pans.
5. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
6. Spread 1/2 cup raspberry jam over one cake layer. Top with second layer.
7. For the frosting, combine 1 cup sweetened shredded coconut, 1 cup chopped pecans, 1/2 cup evaporated milk, 1/2 cup granulated sugar, 1/4 cup unsalted butter, and 1 tsp vanilla extract in a saucepan. Cook over medium heat until thickened, about 12 minutes. Cool slightly, then spread over the cake.

The raspberry filling cuts through the richness of the chocolate and coconut-pecan frosting, creating a perfect balance of flavors in every bite.

Tip: For an extra raspberry punch, layer fresh raspberries between the cake layers along with the jam.

German Chocolate Cake with Caramel Drizzle

Indulge in the rich, decadent layers of this German Chocolate Cake, perfectly complemented by a silky caramel drizzle that’s sure to impress any dessert lover.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup water
• 1 cup caramel sauce

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in 1/2 cup water until just combined.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
7. Drizzle 1 cup caramel sauce over the top of the assembled cake before serving.

The magic of this cake lies in the contrast between the deep chocolate flavors and the sweet, buttery caramel drizzle, creating a dessert that’s as visually stunning as it is delicious.

Tip: For an extra touch of elegance, warm the caramel sauce slightly before drizzling to achieve that perfect, glossy finish.

German Chocolate Cake with Espresso Buttercream

Indulge in the rich, decadent layers of this German Chocolate Cake, elevated with a smooth espresso buttercream that adds a delightful caffeine kick.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup strong brewed espresso, cooled
• 1 cup unsalted butter, softened (for buttercream)
• 4 cups powdered sugar
• 1/4 cup strong brewed espresso, cooled (for buttercream)
• 1 tsp vanilla extract (for buttercream)

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup butter and 2 cups sugar until light and fluffy. Add eggs one at a time, then 1 tsp vanilla.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, starting and ending with flour. Stir in 1/2 cup espresso.
5. Divide batter between pans. Bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
6. For buttercream, beat 1 cup butter until creamy. Gradually add 4 cups powdered sugar, 1/4 cup espresso, and 1 tsp vanilla, beating until smooth.
7. Frost the cooled cakes with the espresso buttercream.

The espresso buttercream not only complements the chocolate’s depth but also introduces a sophisticated twist to this classic dessert.

Tip: For an extra moist cake, brush each layer with a little espresso before frosting.

German Chocolate Cake with Whipped Cream Frosting

This German Chocolate Cake with Whipped Cream Frosting is a decadent twist on the classic, offering a lighter, fluffier frosting that perfectly complements the rich chocolate layers.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
4. Alternately add the flour mixture and 1 1/2 cups buttermilk to the butter mixture, beginning and ending with the flour mixture. Pour the batter into the prepared pans.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
6. For the frosting, beat 2 cups heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. Spread between layers and over the top of the cooled cake.

The whipped cream frosting adds a delightful lightness to the dense, chocolatey cake, making each bite perfectly balanced.

Tip: For an extra chocolatey touch, sprinkle cocoa powder or chocolate shavings on top before serving.

German Chocolate Cake with Peanut Butter Frosting

This German Chocolate Cake with Peanut Butter Frosting is a decadent twist on the classic, combining rich chocolate layers with a creamy, nutty frosting that’s irresistibly smooth.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup boiling water
• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup butter and 2 cups sugar until light and fluffy. Add eggs one at a time, then stir in 1 tsp vanilla.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with flour. Stir in 1/2 cup boiling water until smooth.
5. Divide batter between pans. Bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, beat 1 cup peanut butter, 1/2 cup powdered sugar, 1/4 cup heavy cream, and 1 tsp vanilla until smooth. Spread between layers and over the top of the cooled cake.

The peanut butter frosting adds a velvety richness that perfectly complements the deep chocolate flavor, making this cake a standout for any celebration.

Tip: For an extra chocolatey touch, sprinkle grated chocolate or cocoa powder on top before serving.

German Chocolate Cake with Salted Caramel Frosting

Indulge in the rich, decadent layers of this German Chocolate Cake, topped with a luscious salted caramel frosting that’s sure to impress.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups buttermilk
• 1 cup salted caramel sauce
• 1/2 cup heavy cream
• 2 cups powdered sugar

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs, one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1 1/2 cups buttermilk to the butter mixture, beginning and ending with the flour mixture. Pour the batter into the prepared pans.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. For the frosting, beat 1 cup salted caramel sauce and 1/2 cup heavy cream until smooth. Gradually add 2 cups powdered sugar, beating until thick and spreadable.
7. Spread the frosting between the layers and over the top of the cake.

The contrast between the deep chocolate cake and the sweet-salty frosting creates a unforgettable taste experience that’s perfect for celebrations.

Tip: For an extra caramel kick, drizzle additional salted caramel sauce over each slice before serving.

German Chocolate Cake with Mocha Frosting

Indulge in the rich, decadent layers of this German Chocolate Cake, topped with a smooth mocha frosting that coffee lovers will adore.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup brewed coffee, cooled
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 3 egg yolks
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans
• 1 tbsp instant coffee granules

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup butter and 2 cups sugar until light and fluffy. Add 4 eggs one at a time, then stir in 1 tsp vanilla.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, starting and ending with flour. Stir in 1/2 cup coffee.
5. Divide batter between pans. Bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, combine 1 cup heavy cream, 1/2 cup sugar, 3 egg yolks, and 1/2 cup butter in a saucepan. Cook over medium heat until thickened, about 12 minutes. Remove from heat; stir in 1 tsp vanilla, 1 1/2 cups coconut, 1 cup pecans, and 1 tbsp coffee granules.
7. Spread frosting between layers and over the top of the cake.

The mocha frosting adds a delightful coffee kick that perfectly complements the rich chocolate layers, making this cake a standout dessert for any gathering.

Tip: For an extra mocha flavor, brush each cake layer with a little coffee syrup before frosting.

German Chocolate Cake with Cherry Filling

Dive into the rich, decadent layers of this German Chocolate Cake with Cherry Filling, a twist on the classic that’s sure to impress at any gathering.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 4 oz German sweet chocolate, melted
• 1 cup cherry pie filling
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time, then stir in 1 tsp vanilla extract.
3. Combine 2 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt; add to the creamed mixture alternately with 1 cup buttermilk. Stir in 4 oz melted German sweet chocolate until smooth.
4. Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. Spread 1 cup cherry pie filling over one cake layer. Top with second layer. Sprinkle with 1 cup sweetened shredded coconut and 1 cup chopped pecans.

The cherry filling adds a fruity contrast to the rich chocolate and nutty coconut, making each bite a delightful surprise.

Tip: For an extra moist cake, brush each layer with a simple syrup made from equal parts sugar and water before adding the cherry filling.

German Chocolate Cake with Almond Frosting

Indulge in the rich, nutty flavors of this German Chocolate Cake with Almond Frosting, a decadent dessert that’s sure to impress.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup chopped almonds
• 1/2 cup heavy cream
• 1 cup packed brown sugar
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 tsp vanilla extract
• 1 cup shredded coconut

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup softened butter and 2 cups granulated sugar until light and fluffy. Add 4 eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with flour. Fold in 1 cup chopped almonds.
5. Divide batter between pans. Bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
6. For frosting, combine 1/2 cup heavy cream, 1 cup brown sugar, 1/2 cup butter, and 3 egg yolks in a saucepan. Cook over medium heat until thickened, about 12 minutes. Remove from heat; stir in 1 tsp vanilla extract and 1 cup shredded coconut.
7. Spread frosting between layers and over the top of the cooled cake.

The toasted almonds and coconut in the frosting add a delightful crunch and depth of flavor that perfectly complements the rich chocolate cake.

Tip: For an extra nutty flavor, toast the almonds before adding them to the batter.

German Chocolate Cake with White Chocolate Frosting

Indulge in the rich, decadent layers of this German Chocolate Cake, topped with a silky white chocolate frosting that’s sure to impress any dessert lover.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup boiling water
• 8 oz white chocolate, chopped
• 1/2 cup heavy cream
• 1/2 cup unsalted butter, softened

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup butter and 2 cups sugar until light and fluffy. Add 4 eggs, one at a time, then stir in 1 tsp vanilla.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour. Stir in 1 cup boiling water until smooth.
5. Divide the batter between the pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
6. For the frosting, melt 8 oz white chocolate with 1/2 cup heavy cream over low heat. Cool slightly, then beat in 1/2 cup butter until smooth. Frost the cooled cake layers.

The combination of deep chocolate cake with creamy white chocolate frosting creates a luxurious contrast that’s both visually stunning and irresistibly tasty.

Tip: For an extra touch, sprinkle shredded coconut or chopped pecans between the layers for added texture and flavor.

German Chocolate Cake with Hazelnut Frosting

Indulge in the rich, nutty twist of a classic with this German Chocolate Cake topped with luscious Hazelnut Frosting—a decadent treat that promises to impress.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup water
• 1 cup chopped hazelnuts, toasted
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Beat 1 cup butter and 2 cups granulated sugar until fluffy. Add eggs one at a time, then stir in 1 tsp vanilla.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, starting and ending with flour. Stir in 1/2 cup water until smooth.
5. Divide batter between pans. Bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, heat 1/2 cup heavy cream until simmering. Pour over 1 cup chocolate chips; let sit, then stir until smooth. Stir in 1/2 cup powdered sugar and 1 cup hazelnuts.
7. Spread frosting between layers and over the top of the cake.

The toasted hazelnuts in the frosting add a delightful crunch and depth, making every bite a harmonious blend of chocolate and nutty flavors.

Tip: For an extra hazelnut kick, sprinkle some chopped hazelnuts on top of the frosted cake.

German Chocolate Cake with Orange Zest Frosting

This German Chocolate Cake with Orange Zest Frosting is a delightful twist on the classic, combining rich chocolate flavors with a bright citrus kick.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup boiling water
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1/2 cup orange zest
• 3 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 2 tbsp fresh orange juice

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup butter and 2 cups sugar until light and fluffy. Add eggs one at a time, then stir in 1 tsp vanilla.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with flour. Stir in 1/2 cup boiling water until smooth.
5. Divide batter between pans. Bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, beat 1/2 cup butter, 3 cups powdered sugar, and 2 tbsp orange juice until smooth. Fold in 1/2 cup orange zest.
7. Spread frosting between layers and over top of cake. Sprinkle with 1 cup coconut and 1 cup pecans.

The orange zest in the frosting cuts through the richness of the chocolate, offering a refreshing contrast that elevates the entire cake.

Tip: For an extra citrus punch, add a tablespoon of orange liqueur to the frosting.

Conclusion

We hope this roundup of 18 decadent German chocolate cake recipes has inspired your next baking adventure! Each recipe offers a unique twist on the classic, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your fellow home cooks to enjoy. Happy baking!