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Texas Ruth's German Chocolate Cake
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.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling and Frosting 1 hour
Total Time 2 hours 45 minutes
Course Dessert
Cuisine German
Servings 14
Calories 510 kcal

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

  • Use three 9-inch pans lined with parchment for easier release.
  • Toast the coconut and nuts lightly before adding to icing for deeper flavor.
  • Beat egg whites to soft peaks only, overbeating makes the cake dry.
  • Let cakes cool completely before icing to prevent melting.
  • Substitute pecans or walnuts depending on preference.
  • Add a pinch of instant espresso to the chocolate for richer cocoa notes.
  • For taller layers, level the cake tops with a serrated knife before stacking.
  • Can be baked as two thicker layers with slightly longer bake time.
  • Refrigerate leftovers; bring to room temperature before serving.
  • Make icing a day ahead, it thickens beautifully overnight in the fridge.

Nutrition

Calories: 510kcalCarbohydrates: 60gProtein: 6gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 60mgSodium: 210mgPotassium: 160mgFiber: 3gSugar: 44gVitamin A: 450IUCalcium: 65mgIron: 2.4mg
Keyword classic dessert, coconut pecan icing, german chocolate cake, holiday cake, homemade cake, layered cake, party cake, vintage baking
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