German Chocolate Cake Recipe With Sour Cream

Oh. My. Goodness. You’re about to enter chocolate heaven, my friend! I’ve been making this German Chocolate Cake with sour cream for years, and it’s basically become my personality at this point. People literally invite me to parties just so I’ll bring this cake. Not even kidding. The sour cream gives it this magical moisture that’ll make you want to slap your grandma (don’t actually do that, please). So grab your apron and let’s get this chocolatey party started!

Why This Recipe is Awesome

Let’s be real—German Chocolate Cake already rocks, but adding sour cream? That’s like giving Superman an extra cape. The sour cream makes this cake ridiculously moist (sorry if you hate that word, but there’s literally no better description) and adds a subtle tang that balances the sweetness. Plus, this version is actually easier than traditional recipes because the batter is more forgiving. Even if you’re the type who burns cereal, you can handle this.

And can we talk about that coconut-pecan frosting for a sec? It’s basically what I imagine clouds taste like in dessert heaven. The combination of the slightly tangy chocolate cake with that sweet, nutty frosting is enough to make you question all other dessert choices you’ve made in your life.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular boring stuff, nothing fancy)
• 2 cups granulated sugar (aka happiness in crystal form)
• ¾ cup unsweetened cocoa powder (the darker, the better—like my soul on Monday mornings)
• 2 teaspoons baking soda (not baking powder, they’re different—trust me)
• 1 teaspoon salt (just regular salt, save your fancy flakes for another day)
• 2 large eggs (from actual chickens, not dinosaurs)
• 1 cup sour cream (the MVP ingredient, accept no substitutes)
• 1 cup buttermilk (yes, it smells weird, just go with it)
• ½ cup vegetable oil (keeps things moist—there’s that word again)
• 1 teaspoon vanilla extract (the real stuff if you’re fancy, imitation if you’re broke)

For the coconut-pecan frosting:

• 1 cup evaporated milk (not condensed—that’s a whole different sugar bomb)
• 1 cup granulated sugar (more happiness)
• 3 egg yolks (save those whites for your healthy omelet tomorrow… or not)
• ½ cup butter (the real deal, salted is fine)
• 1 teaspoon vanilla extract (again, the good stuff if possible)
• 1⅓ cups shredded coconut (sweetened, because we’re not monsters)
• 1 cup chopped pecans (toasted if you want extra credit)

Step-by-Step Instructions

For the cake:

1. Preheat your oven to 350°F (175°C). I know waiting for the oven to heat is annoying, but do it anyway. Grease and flour two 9-inch round cake pans, or three if you’re feeling extra fancy.
2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Make a little well in the center like you’re preparing for a chocolate volcano.
3. Add the eggs, sour cream, buttermilk, oil, and vanilla right into that well. Mix until just combined—don’t beat it to death. Nobody likes an overbeaten batter.
4. Pour the batter evenly into your prepared pans. If you have a kitchen scale, weigh them to make them even. If not, just eyeball it and pray.
5. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter, but not bone dry either). The cake should also start to pull away from the sides slightly.
6. Cool in the pans for 10 minutes (I know it’s tempting to rush, but patience, grasshopper). Then remove from pans and cool completely on wire racks.

For the frosting:

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. This is your frosting base, and yes, it starts out looking weird. Trust the process.
2. Cook over medium heat, stirring CONSTANTLY, until thickened. This takes about 12 minutes. Do not stop stirring or you’ll have scrambled eggs, and that’s a different recipe altogether.
3. Remove from heat and stir in coconut and pecans. Let cool until thick enough to spread, about 30 minutes. If you’re impatient, stick it in the fridge, but check it every 5 minutes.
4. Once the cakes are completely cool (and I mean COMPLETELY—not even slightly warm), spread frosting between layers and on top. Traditionally, you don’t frost the sides, which is great news for frosting-challenged individuals.

Common Mistakes to Avoid

Let me save you from yourself with these pearls of wisdom:

• Using cold ingredients – Take your eggs, sour cream, and buttermilk out of the fridge ahead of time. Cold ingredients = lumpy batter = sad cake = sad you.
• Opening the oven door too early – I know you want to peek, but resist! Opening the door before the cake sets can make it sink faster than my motivation on a Monday.
• Not cooling completely – Frost a warm cake and watch your frosting slide off like it’s trying to escape. It’s not pretty, folks.
• Rushing the frosting – Stop stirring for 30 seconds and congratulations, you’ve made sweet scrambled eggs. Keep stirring until your arm feels like it might fall off, then stir a little more.
• Using a hand mixer for the frosting – Just don’t. Trust me on this one. Hand stir or face the consequences of splattered egg-sugar lava.

Alternatives & Substitutions

Life happens, ingredients go missing, so here are some workarounds:

• No buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes and—boom—fake buttermilk.
• Sour cream alternatives: Full-fat Greek yogurt works in a pinch. Don’t you dare use non-fat though. This cake deserves better than that.
• Nut allergies? Skip the pecans and add extra coconut. Or try toasted sunflower seeds for a different but still crunchy vibe.
• Gluten-free option: Use a cup-for-cup gluten-free flour blend. The texture will be slightly different, but still delicious. Just don’t use almond flour alone—that’s a science experiment, not a cake.
• Need a shortcut? If you’re having a day, you can use boxed chocolate cake mix and just add sour cream to it (reduce the called-for water by ½ cup). I won’t tell anyone, pinky promise.

FAQ (Frequently Asked Questions)

Why is it called German Chocolate Cake when it’s not from Germany?
Plot twist: it’s named after Samuel German, who developed a type of dark baking chocolate for Baker’s Chocolate Company. So it’s American, not German. Mind blown, right?

Can I make this cake ahead of time?
Absolutely! It actually tastes better on day 2, when the flavors have had time to mingle and get friendly. Store it covered at room temperature for up to 3 days, or refrigerate for up to a week (but let’s be honest, it won’t last that long).

Can I freeze this cake?
You can freeze the unfrosted cake layers for up to 2 months. The frosting… not so much. Make that fresh when you’re ready to assemble. Future you will thank present you for the prep work.

My frosting is too runny. What did I do wrong?
You probably didn’t cook it long enough. Keep stirring and cooking until it coats the back of a spoon. If it’s already cooled and still runny, you can try adding more coconut to thicken it up.

Do I really need three cake pans?
Nope! Two pans work fine, your layers will just be a bit thicker and might need a few extra minutes in the oven. Or if you’re a one-pan wonder, you can bake the batter in batches.

My cake cracked on top. Did I ruin everything?
Not at all! That’s what frosting is for—to hide our baking crimes. Just level it if needed and carry on with frosting. No one will ever know.

Final Thoughts

Look at you, about to conquer a cake that sounds fancy but is actually pretty chill to make! This German Chocolate Cake with sour cream is basically your new secret weapon for making people think you’re way more talented in the kitchen than you might actually be (your secret’s safe with me).

Remember, even if something goes slightly sideways during the baking process, cake is still cake, and chocolate cake is still chocolate cake. It’ll be delicious even if it’s not picture-perfect. And worst-case scenario? Crumble it up, layer it with the frosting in glasses, call it a “deconstructed German chocolate trifle” and suddenly you’re not a disaster—you’re a culinary visionary!

Now go forth and bake! And maybe invite me over when it’s done? I’ll bring the coffee. Or milk. Or wine. Whatever goes with chocolate cake, which is literally everything.