This German chocolate cake might be my husband’s favorite of all the cakes I make. And I bake a lot of cakes! My recipe features a dark chocolate cake that’s super moist from buttermilk and sour cream. It’s full of rich chocolate flavor from both Dutch-processed cocoa powder and melted dark chocolate. And the sweet caramel frosting that’s full of pecans and coconut, and spiked with a little bourbon, makes it so indulgent. It’s rich, sweet, creamy, crunchy, and just a bit salty. The perfect frosting for the dark chocolate cake. The bourbon is totally optional, but it adds a little extra special something to this decadent frosting. If you like, you could use whiskey instead of the bourbon, or even a dark spiced rum. I’ve tried them all in my German chocolate cake frosting, and they’re all fantastic.
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History
Traditionally, German chocolate cake is a mildly-flavored chocolate cake made with sweet baking chocolate. Its origins can be traced back to 1852 when an American baker named Samuel German developed a type of baking chocolate for the Baker’s Chocolate Company. A Mrs. George Clay then created a chocolate cake recipe, using the baking chocolate, and the cake was named German’s Chocolate Cake. As the cake became more popular, German’s was changed to German, and the name of German chocolate cake was born. So this cake is not, in fact, German in origin, but American.
My high altitude recipe for this cake is a bit nontraditional, in that instead of a light, mild chocolate cake, I make mine dark and rich. Because that’s what I like when it comes to chocolate. The dark chocolate also helps to balance the sweetness of the caramel filling, so that the combination of the cake and filling doesn’t end up too sweet.
Why We Love This Cake
- Easy to make. You don’t even need a mixer for this cake. Just quickly mix up the cake batter with a bowl and spoon, and cook the frosting on the stove in just a few minutes.
- So many good textures. With the soft, moist cake, and the creamy, crunchy, salty caramel frosting, this cake has everything I want in a dessert.
- Bourbon. Everything is better with a little bourbon, am I right?
Ingredients
- All-Purpose Flour. All-purpose flour, rather than cake flour, is my preferred flour for chocolate cakes. It makes a delicious cake with a soft, fluffy cake crumb.
- Granulated Sugar. Sweetness and moisture.
- Cocoa Powder. This wouldn’t be a chocolate cake without cocoa powder. I always use Dutch-processed cocoa powder, and prefer the Rodelle brand for every day baking. Drost is also fantastic, with a super-fine texture and rich flavor. You should not use a “natural” cocoa powder in this recipe, or it will not rise correctly.
- Baking Powder + Baking Soda. Leavens the cake, reacting with the acid, and makes it rise.
- Salt. Enhances the flavor of the chocolate and balances the sweetness.
- Eggs. Add structure, fat and richness.
- Buttermilk + Sour Cream. Provide moisture and fat for a soft, tender cake, and acidity to react with the leavening and help the cake rise.
- Vegetable Oil. A little extra moisture.
- Vanilla Extract. Flavor.
- Melted Dark Chocolate. Adds richness to the cake, and more dark chocolate flavor to complement the cocoa powder. I love the Chocolove brand of dark chocolate, both for baking and eating.
Instructions
Cake
- Preheat the oven to 350. Spray the bottoms of three 8-inch round cake pans with non-stick spray.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt. (Sifting is important to get all the lumps out of the flour and cocoa powder.)
- Add the eggs, buttermilk, sour cream, oil, vanilla and melted chocolate, and whisk well until combined and smooth.
- Divide the batter between the pans. Bake on the center oven rack for about 25-27 minutes, until the center springs back and a toothpick comes out clean.
- Set the pans on wire racks, cover loosely with a clean kitchen towel and cool completely.
Caramel Frosting
- In a saucepan, whisk together the cream, brown sugar and egg yolks. Cook over medium heat, whisking constantly, until the mixture gets thick and bubbly. Remove from the heat.
- Whisk in the butter until melted, and stir in the pecans, coconut, vanilla, bourbon and salt.
- Set aside to cool completely to room temperature.
- Once the cake and frosting is cool, stack and fill the cake with the frosting, leaving the sides of the cake naked.
- Sometimes, when I want it to be really decadent, or I just want a more finished look, I’ll frost the sides with dark chocolate buttercream, which is just fantastic with the chocolate cake and the caramel filling.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading my comprehensive post on making Perfect American Buttercream.
Frequently Asked Questions
Is this cake mild chocolate or dark chocolate?
This is a darker chocolate cake that’s very moist, light and fluffy.
What is German chocolate frosting?
It’s a sweet caramel filling, which is thickened by boiling cream, sugar, butter and egg yolks until thick and bubbly. It always contains pecans and coconut, and is delicious with the addition of bourbon, vanilla extract and salt to balance the sweetness.
Can I leave the bourbon out of the caramel filling?
Of course, the bourbon is completely optional. You can also use whiskey or dark spiced rum instead.
Can I use 9-inch pans instead of 8-inch?
You sure can, although the baked cakes will be thinner.
What if I want to cut this recipe in half for a smaller cake?
You can cut the recipe in half and bake it in three 6-inch pans.
You Might Also Like
German Chocolate Bourbon Brownies 
German Chocolate Bourbon Cupcakes 
Chocolate Caramel Tart 
Salted Caramel Sauce
Favorite Products
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German Chocolate Cake with Bourbon
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup Dutch processed cocoa powder (Rodelle)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 large eggs
- 1 cup whole buttermilk
- 1 cup whole sour cream
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 4 oz bittersweet chocolate, melted
Caramel Frosting
- 1 cup heavy whipping cream
- 1 cup dark brown sugar, lightly packed
- 3 egg yolks (save the whites for another use)
- ½ cup unsalted butter
- 1 ½ cups pecans, finely chopped
- 1 ½ cups sweetened coconut flakes
- 1 tsp vanilla
- 2 tbsp good quality bourbon, whiskey or rum (optional)
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
Cake
- Preheat the oven to 350. Spray the bottoms of three 8-inch round cake pans with non-stick spray.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt. (Sifting is important to get all the lumps out of the flour and cocoa powder.)
- Add the eggs, buttermilk, sour cream, oil, vanilla and melted chocolate, and whisk well until combined and smooth.
- Divide the batter between the pans. Bake on the center oven rack for about 25-27 minutes, until the center springs back and a toothpick comes out clean.
- Set the pans on wire racks, cover loosely with a clean kitchen towel and cool completely.
Frosting
- In a saucepan, whisk together the cream, brown sugar and egg yolks. Cook over medium heat, whisking constantly, until the mixture gets thick and bubbly. Remove from the heat.
- Whisk in the butter until melted, and stir in the pecans, coconut, vanilla, rum and salt.
- Set aside to cool completely to room temperature.
- Once the cake and frosting is cool, stack and fill the cake with the frosting, leaving the sides of the cake naked.
What tip did you use for your frosting roses?
What tip did you use for you frosting roses?
Kelly,
I used a large open star tip, Wilton #1M.
There's a little more info on some of the tips I use in this post: curlygirlkitchen.com/2013/01/rose-garden-cupcakes.html
Hope that helps, and Happy Thanksgiving!