Once everything is ready, I divide the cake batter into the pans, spooning just enough to create an even base. Then I gently pour the cheesecake mixture on top, being careful not to let it reach the edges too closely—it tends to want to bake outward. On top of that, I add the rest of the cake batter, spreading it carefully to cover the cheesecake layer completely. This is the moment where the magic happens in the oven, as the cheesecake center settles beautifully between the chocolate layers.
While the cakes cool, I make the coconut pecan frosting. I whisk the evaporated milk, sugar, egg yolks, and butter over medium heat until it thickens into a luscious custard. After it comes off the heat, the coconut and pecans fold in perfectly, and I always sneak a little spoonful because it smells too good to resist. Once the cakes are cool, I frost them generously, letting the frosting spill over the edges so every bite has that signature richness.
Pro Tips for Best Results
I’ve tested this recipe several ways, and the biggest lesson I learned is not to overmix the batter after adding the dry ingredients. German chocolate cake gets its softness from gentle handling, so I fold everything slowly until just combined. This keeps the texture light and tender instead of dense. Also, make sure your chocolate is fully melted and smooth before mixing it in—chunky chocolate will cause uneven baking.
Another tip I swear by is lining your pans with parchment. Even if the pan claims to be nonstick, the cheesecake layer can be sneaky and stick just enough to tear the bottom of the cake. Using parchment guarantees clean removal every single time. When in doubt, always cool the cakes completely before trying to layer or frost them—warm cakes crumble far too easily.
For the cheesecake center, I learned the hard way that cold cream cheese does not whip properly. It stays lumpy no matter how long you mix it. Make sure it’s completely softened before starting. And don’t skip the tablespoon of flour—it helps the cheesecake set without cracking, giving you that smooth, creamy center.
When making the coconut pecan frosting, keep your heat medium and whisk constantly. The egg yolks can curdle if the heat is too high, and nobody wants scrambled eggs in their frosting. When it thickens to a custard-like texture, remove it from heat immediately. It will continue to thicken as it cools.
Common Mistakes to Avoid
I made a major mistake my first time baking this cake: I let the cheesecake layer reach the very edges of the pan. When that happens, the cheesecake can leak out or bake unevenly, creating cracks in the cake. Now I always pour it into the center, leaving about half an inch around the sides so it stays perfectly contained.
Another mistake is skipping the step of whipping the egg whites. German chocolate cake traditionally uses whipped whites folded into the batter to create that signature texture. If you add the whites without whipping them separately, the cake becomes too dense and loses some of its delicate structure. This one small step makes a huge difference.(See the next page below to continue…)