I made this vintage cake for Easter last year, and my grandpa said it was 'the best frosting he's ever tasted'

Amongst the collection of Southern cakes you could picture scribbled on a batter-splattered card in a recipe box at your grandma’s, each one is worth a try making at home at least once. From classic pound cake to finicky caramel cake, they all have standout features that make them crowd-pleasers at any occasion. 

However, I was still surprised last Easter when I made an old-school Texas-born cake recipe, and my Southern grandpa (and many other family members) gave compliments beyond the usual mannerly gushing. In fact, he said it had the “best frosting he’d ever tasted,” then inquired if there were extra leftovers in the fridge. 

If you’re looking for another dessert to add to your next spring event, consider this unconventional choice: German chocolate cake. 

What Is German Chocolate Cake?

Despite what the name implies, German chocolate cake was born in Dallas in the 1950s. Rather, the title comes from a man named Samuel German who developed a baking chocolate for the Baker's Chocolate Company in 1852, which was used in the original recipe. As far as flavor, it features layers of not-too-rich chocolate cake coated in a textured coconut-pecan frosting.

What Makes This Recipe So Good

It Has a Few Secrets

Our five-starred recipe for German Chocolate Cake is traditional in most ways, but a couple key ingredients take it up a notch. Coffee is used to enhance the chocolate flavor, and buttermilk gives moisture and a subtle complimentary tanginess. 

Frosting Is the Star

Its not-too-rich chocolate layers are really just a base that allows the truly impeccable frosting to shine. It is not your typical frosting texture, as it is made with condensed milk, which gives a signature stickiness and fluidity. You also stir in generous amounts of shredded coconut and pecan pieces for a crunchy, creamy sweetness. 

As someone who has made German chocolate cake before using other recipes, I can attest that our frosting recipe is utter perfection. Moreover, almost every person in my family commented on it, even requesting extras from my leftover stash in the fridge. (My husband has already asked me to make it for his December birthday.) 

It Can Be Prepped Ahead

I’ve only more recently utilized the make-ahead instructions when baking layer cakes, and it has made it so much less daunting than trying to pack it all in at once. These layers can be made ahead and either refrigerated or frozen depending on your timeline. The frosting can be made up to five days in advance, and there is no change in texture or taste. Even slices of finished cake can be frozen and pulled out whenever you need a sweet treat. 

What Reviewers Have To Say 

For The Cake Recipe:

• "It is worth the time and clean-up. I have always been worried about a dry cake, but this recipe is far from it. A very decadent cake that is very worthy of social events, holidays, and Sunday get togethers with friends or family!"
• "Everyone loved this cake! My mother-in-law (a huge icing lover!!) asked if I could add even more frosting next time."
• "The most requested dessert in my family."

For The Frosting Sub-Recipe:

• "I strongly recommend making either a double batch or an extra half batch. It is impossible not to eat some while cooling. I don't know how anyone could sit there and not eat it until it's on the cake. I don't know why you would want to. Just make extra so there's still enough left to frost the cake!"
• "Let me tell you…this frosting took a box cake to a whole other level!! Easy to make and just so rich!"
• "I have never rated any recipe, because I always find them lacking.. I'm giving you 5 stars, because this is better then my own recipe, well done."