Texas Ruth’s German Chocolate Cake is a classic Southern-style dessert beloved for its rich layers of moist chocolate cake filled and topped with a decadent coconut-pecan frosting. The recipe uses Baker’s German Chocolate, a sweet baking chocolate developed in the 1800s that gives this cake its distinctive flavor and lighter sweetness compared to darker chocolates. Combined with tangy buttermilk, whipped egg whites for lift, and a luscious custard-style frosting made with eggs, cream, coconut, and pecans, this cake has become a hallmark of Southern celebrations and holiday tables. It’s a timeless dessert that balances nostalgia, indulgence, and comfort.
Ingredients
Cake:
- 1 cup Crisco (or substitute butter)
- 2 cups sugar
- 4 eggs (separated)
- 1 pkg Baker’s German Chocolate (melted in ½ cup hot water)
- 2½ cups flour
- 1 tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 pinch salt
Filling & Icing:
- 2 eggs (beaten)
- 1 cup sugar
- ½ pint heavy whipping cream
- 1 pkg shredded coconut (about 3½–4 cups)
- 1 cup pecans (chopped )
Instructions
Step 1: Prepare Chocolate
- Melt the Baker’s German Chocolate in ½ cup hot water.
- Let cool slightly.
Step 2: Cream Base
- In a large bowl, cream Crisco with sugar until light and fluffy.
- Beat in egg yolks, one at a time.
Step 3: Mix Dry and Wet
- In a separate bowl, sift flour, baking soda, and salt.
- Add dry mixture alternately with buttermilk to the creamed mixture.
- Stir in melted chocolate and vanilla.
Step 4: Beat Egg Whites
- Beat egg whites with a pinch of salt until stiff but not dry.
- Gently fold into the cake batter.
Step 5: Bake Layers
- Grease and flour three 9-inch cake pans.
- Divide batter evenly.
- Bake at 350°F for about 25 minutes, or until a toothpick comes out clean.
- Cool layers on wire racks.
Step 6: Make Filling and Icing
- In a saucepan, combine beaten eggs, sugar, and whipping cream.
- Cook over medium heat, stirring constantly, until thickened (like custard).
- Remove from heat and stir in coconut and pecans.
- Let cool until spreadable.
Step 7: Assemble Cake
- Place first cake layer on stand.
- Spread icing between layers and over top.
- Frost sides if desired, or leave exposed for a rustic look.
Tips
- Replace Crisco with unsalted butter for richer flavor.
- Toast the pecans before adding them to enhance nuttiness.
- Add ½ tsp almond extract to the icing for a subtle twist.
- For a lighter cake, use cake flour instead of all-purpose flour.
- Store leftovers covered at room temperature for 2 days or refrigerated up to 5 days.
Nutrition
Calories: 510kcalCarbohydrates: 60gProtein: 6gFat: 28gSaturated Fat: 11gTrans Fat: 1gCholesterol: 60mgSodium: 210mgPotassium: 160mgFiber: 3gSugar: 44gVitamin A: 450IUCalcium: 65mgIron: 2.4mg
Tried this recipe?Let us know how it was!