Introduction
If you’re searching for the original German chocolate cake recipe 1957, you’ve come to the right place! This cake isn’t just a dessert—it’s a piece of history. First introduced in 1957, this classic chocolate cake became an instant sensation, thanks to its rich, moist texture and the signature coconut-pecan frosting.
Unlike traditional chocolate cakes, this one is made with Baker’s German’s Sweet Chocolate, which gives it a milder, slightly sweeter flavor. It’s layered with a creamy, nutty topping that makes it absolutely irresistible.
In this guide, we’ll walk you through:
The history of the 1957 recipe and why it’s special
The authentic ingredients that make this cake unique
Step-by-step baking instructions, including expert tips
How to perfect the classic coconut-pecan frosting
Serving, storing, and pairing ideas for the best experience
By the end of this article, you’ll have everything you need to bake the perfect German chocolate cake—just like they did in 1957. Let’s get started!
Introduction to the Original German Chocolate Cake
What is the Original German Chocolate Cake Recipe from 1957?
The original German chocolate cake recipe 1957 is not a German dessert—surprising, right? The cake gets its name from Samuel German, an American chocolatier who developed Baker’s German’s Sweet Chocolate. When the recipe was first published in 1957, it quickly became a household favorite, thanks to its light, moist chocolate layers and creamy coconut-pecan frosting.
Unlike modern chocolate cake recipes, which use dark cocoa powder, this version features mildly sweet baking chocolate. The result? A softer, slightly caramelized flavor that perfectly complements the rich, buttery frosting.
The History Behind the 1957 Recipe and Its Popularity
The original German chocolate cake recipe 1957 was first printed in a Dallas newspaper, submitted by a home baker. It became an instant hit, leading to a nationwide chocolate cake craze. The popularity of the recipe even boosted sales of Baker’s German’s Sweet Chocolate, as people rushed to try this new, irresistible dessert.
Over time, bakers experimented with the recipe, but the original remains the gold standard. Unlike modern variations, the 1957 recipe keeps things simple, focusing on quality ingredients and traditional baking techniques.
How It Differs from Modern German Chocolate Cakes
Today, many German chocolate cake recipes use dark chocolate or cocoa powder instead of the original sweet baking chocolate. Some versions also add extra layers, buttercream frosting, or even chocolate ganache.
However, the authentic 1957 recipe sticks to its roots:
Light, fluffy chocolate cake made with Baker’s German’s Sweet Chocolate
No buttercream or ganache—just classic coconut-pecan frosting
Moist texture, thanks to the addition of buttermilk and whipped egg whites
If you want to experience the true taste of 1957, this is the recipe you need to try!
Authentic Ingredients & Their Importance
The secret to making the original German chocolate cake recipe 1957 lies in using the right ingredients. Unlike modern chocolate cakes, this classic version uses sweet baking chocolate, which gives it a mild, rich flavor. Let’s take a closer look at what makes this recipe special.
The Key Ingredients Used in the 1957 Recipe
To achieve the authentic taste of the 1957 German chocolate cake, you’ll need the following ingredients:
Baker’s German’s Sweet Chocolate – The star ingredient, giving the cake its signature light chocolate flavor.
Unsalted butter – Adds richness and enhances the cake’s soft texture.
Granulated sugar – Balances the chocolate and creates a perfectly sweet cake.
Eggs (separated) – The yolks add structure, while the whipped egg whites make the cake light and fluffy.
Buttermilk – Adds moisture and a slight tang, making the cake incredibly soft.
Cake flour – Creates a delicate crumb, different from all-purpose flour.
Vanilla extract – Enhances the chocolate flavor for a deeper, richer taste.
Chopped pecans and shredded coconut – The key ingredients in the classic coconut-pecan frosting.
Why Baker’s German’s Sweet Chocolate is Essential
Many people assume that German chocolate cake is made with dark chocolate or cocoa powder, but that’s not the case. The original German chocolate cake recipe 1957 specifically calls for Baker’s German’s Sweet Chocolate, which has a milder, slightly caramelized taste.
This chocolate bar was invented by Samuel German, and it contains more sugar than traditional dark chocolate, giving the cake its signature light and balanced chocolate flavor.
Ingredient Substitutions for a Modern Take
If you want to experiment, here are a few ingredient swaps:
No Baker’s German’s Sweet Chocolate? Use semi-sweet chocolate with 1-2 tablespoons of added sugar.
Need a buttermilk alternative? Mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes.
Want a nut-free version? Skip the pecans and replace them with toasted sunflower seeds for a similar crunch.
Now that we have all the ingredients ready, let’s move on to the step-by-step baking instructions!
Step-by-Step Instructions – How to Bake the Cake
Baking the original German chocolate cake recipe 1957 requires attention to detail, but don’t worry—it’s easier than you think! Follow these simple steps for a cake that’s moist, rich, and packed with flavor.
Preparing the Cake Batter – Following the 1957 Recipe
Preheat the oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.
Melt the Baker’s German’s Sweet Chocolate in ½ cup of boiling water. Stir until smooth, then let it cool.
Cream butter and sugar in a large mixing bowl until light and fluffy.
Add egg yolks one at a time, beating well after each addition.
Stir in the melted chocolate and vanilla extract until fully incorporated.
Combine dry ingredients (cake flour, baking soda, and salt) in a separate bowl.
Alternate adding the flour mixture and buttermilk to the batter, mixing gently to avoid overworking the batter.
Whisking Egg Whites for a Light and Fluffy Texture
A key step in the 1957 German chocolate cake recipe is whipping the egg whites:
Beat the egg whites on high speed until stiff peaks form.
Gently fold the egg whites into the cake batter using a spatula—this creates a light and airy texture.
Don’t overmix! Some streaks of egg whites in the batter are fine; they will blend while baking.
Baking and Cooling the Cake Layers
Divide the batter evenly among the three prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Now that the cake layers are ready, it’s time to make the classic coconut-pecan frosting in the next section!
Making the Classic Coconut-Pecan Frosting
A true original German chocolate cake recipe 1957 wouldn’t be complete without its signature coconut-pecan frosting. Unlike buttercream or ganache, this frosting is cooked on the stovetop, creating a rich, caramel-like texture packed with crunchy pecans and shredded coconut.
How to Achieve the Perfect Texture and Flavor
Getting the right consistency for this frosting is essential. Follow these tips to ensure your coconut-pecan frosting turns out just right:
Use evaporated milk – It gives the frosting a creamy, smooth consistency without making it too heavy.
Stir constantly – This prevents the mixture from burning and ensures an even, caramelized flavor.
Let it cool slightly – If the frosting is too hot, it will slide off the cake. If it’s too cold, it will be difficult to spread.
Step-by-Step Instructions for Authentic Frosting
In a medium saucepan, combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and ½ cup butter.
Cook over medium heat, stirring constantly, until the mixture thickens (about 12 minutes).
Remove from heat and stir in 1 teaspoon vanilla extract, 1 ⅓ cups shredded coconut, and 1 cup chopped pecans.
Let the frosting cool for about 5–10 minutes, until it reaches a spreadable consistency.
Tips for Frosting the Cake Like a Pro
Once your coconut-pecan frosting is ready, follow these tips to assemble the cake perfectly:
Only frost the tops of each layer – Traditional German chocolate cake doesn’t have frosting on the sides!
Use an offset spatula – This makes spreading the frosting easier and ensures even coverage.
Chill the cake before slicing – This helps the frosting set and makes cutting neater.
Now that your cake is frosted to perfection, let’s go over some expert baking tips and troubleshooting solutions to ensure success every time.
Expert Baking Tips & Troubleshooting
Even the best bakers face challenges. Whether you’re making the original German chocolate cake recipe 1957 for the first time or have baked it before, these expert tips will help you avoid common mistakes and achieve perfect results.
How to Prevent a Dry Cake – Common Mistakes & Fixes
A dry cake can ruin the experience, but don’t worry! Here’s how to ensure a moist, tender cake every time:
Overbaking – Check the cake at 25 minutes. A toothpick should come out with a few moist crumbs, not dry crumbs.
Too much flour – Always sift your cake flour and measure it correctly using the spoon-and-level method.
Skipping buttermilk – Buttermilk is essential for keeping the cake soft and flavorful. If you don’t have it, make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
Storage Tips to Keep the Cake Fresh
The original German chocolate cake recipe 1957 is best enjoyed fresh, but you can store leftovers to enjoy later:
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: If storing longer, keep the cake covered in the fridge for up to a week. Let it come to room temperature before serving.
Freezer: Wrap cake slices in plastic wrap and store in an airtight container for up to 3 months. Thaw overnight before eating.
How to Adjust the Recipe for Different Pan Sizes
Not baking a three-layer cake? No problem! Here’s how to adjust the recipe:
9×13-inch pan – Bake for 30–35 minutes instead of 25–30 minutes.
Cupcakes – Fill liners ⅔ full and bake for 18–20 minutes.
Two-layer cake – Increase baking time to 30 minutes and check with a toothpick for doneness.
Serving & Pairing Suggestions
Once you’ve baked the original German chocolate cake recipe 1957, it’s time to serve and enjoy! But did you know that pairing the cake with the right beverages and side treats can enhance its flavor even more? Here’s how to serve this classic dessert like a pro.
How to Serve the Original German Chocolate Cake for Best Flavor
For the best experience, follow these serving tips:
Let the cake rest – After frosting, allow the cake to sit for at least 30 minutes to let the flavors meld.
Use a sharp knife – This helps cut clean slices without dragging the frosting.
Serve slightly warm – If the cake has been refrigerated, let it come to room temperature or warm slices slightly in the microwave.
Want an extra indulgent experience? Try adding:
A dollop of whipped cream – Light and airy, it balances the cake’s richness. Chocolate drizzle – A thin layer of melted chocolate takes the decadence up a notch.
Fresh berries – Strawberries, raspberries, or cherries add a fruity contrast to the sweet coconut-pecan frosting.
Best Beverage Pairings for This Classic Dessert
Pairing the original German chocolate cake recipe 1957 with the right drink enhances the overall experience. Here are some top choices:
Coffee or espresso – The bold, slightly bitter notes of coffee complement the sweetness of the cake.
Cold milk – A timeless classic! A glass of milk balances the rich chocolate flavor.
Red wine – A full-bodied Cabernet Sauvignon or Merlot pairs beautifully with chocolate desserts.
Hot chocolate – If you’re a chocolate lover, double up with a warm cup of cocoa.
Frequently Asked Questions (FAQs)
Many people have questions about the original German chocolate cake recipe 1957, so let’s go over some of the most common ones!
1. Who invented the original German chocolate cake recipe in 1957?
Surprisingly, this cake isn’t from Germany! It was actually named after Samuel German, an American chocolatier who created Baker’s German’s Sweet Chocolate. The recipe itself was first published in 1957 in a Dallas newspaper, and it quickly became a national favorite.
2. Can I make this cake ahead of time?
Yes! The cake actually tastes better the next day as the flavors meld together. You can:
Bake the cake layers a day in advance and store them at room temperature, wrapped in plastic.
Make the frosting ahead and refrigerate it in an airtight container for up to three days.
Assemble the cake just before serving for the freshest taste.
3. What is the difference between German chocolate cake and regular chocolate cake?
Unlike traditional chocolate cake, which uses dark cocoa powder, the original German chocolate cake recipe 1957 is made with Baker’s German’s Sweet Chocolate, which has a milder, slightly caramelized taste. Additionally, its signature coconut-pecan frosting sets it apart from classic buttercream-frosted cakes.
4. How do I make a gluten-free version of this cake?
You can easily make a gluten-free German chocolate cake by swapping cake flour for a high-quality gluten-free flour blend. Make sure it includes xanthan gum to help maintain the cake’s structure.
Creative Variations of the Original German Chocolate Cake
The original German chocolate cake recipe 1957 is a timeless classic, but that doesn’t mean you can’t have a little fun with it! Whether you’re looking for a healthier version, a faster alternative, or an extra-indulgent twist, these creative variations will keep things exciting.
Mini German Chocolate Cupcakes
Love German chocolate cake but want a smaller, bite-sized treat? Try making cupcakes instead!
Prepare the cake batter as usual, but instead of cake pans, divide the batter into lined muffin tins, filling each about ⅔ full.
Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Top each cupcake with a spoonful of coconut-pecan frosting and garnish with a drizzle of melted chocolate or toasted coconut.
These cupcakes are perfect for parties, and they still have that classic 1957 flavor in a fun, portable form!
German Chocolate Cheesecake
If you’re a fan of extra creamy desserts, combining cheesecake and German chocolate cake is a dream come true.
Use a chocolate cookie crust instead of baking traditional cake layers.
Make a rich chocolate cheesecake filling and bake until set.
Top with coconut-pecan frosting instead of traditional cheesecake toppings.
This variation adds a decadent, creamy twist while keeping the signature frosting that makes the original German chocolate cake recipe 1957 so special.
Healthier Ingredient Swaps
Want to enjoy the original German chocolate cake recipe 1957 with a healthier twist? With a few smart swaps, you can make this classic dessert lighter without sacrificing flavor.
Reducing Sugar Without Losing Sweetness
Cutting back on sugar doesn’t mean losing flavor! Try these simple swaps:
Use coconut sugar instead of granulated sugar for a more natural sweetener.
Replace some of the sugar with unsweetened applesauce to keep the cake moist while reducing calories.
Choose dark chocolate (70% or higher) instead of sweet baking chocolate for a richer flavor with less sugar.
Healthier Fat Alternatives
Swap butter for Greek yogurt to reduce fat while keeping a creamy texture.
Use avocado puree instead of butter for a heart-healthy alternative that blends well with chocolate.
Choose coconut oil instead of vegetable oil for a subtle tropical flavor that pairs well with the coconut-pecan frosting.
Gluten-Free and Dairy-Free Modifications
Use a gluten-free flour blend instead of cake flour. Just make sure it includes xanthan gum for structure.
Replace buttermilk with almond milk and vinegar to keep the cake moist while making it dairy-free.
Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) instead of regular eggs for a vegan-friendly version.
By making these small but effective swaps, you can enjoy a healthier take on the classic 1957 German chocolate cake recipe while still savoring its rich, indulgent taste.