Moist German Chocolate Cake Recipe -
Moist German Chocolate Cake Recipe

Moist German Chocolate Cake

Recipe by  

"I made this for my dad's birthday. I found it to be a lot moister than the usual German chocolate cake."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch pans Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
  2. In a medium saucepan, heat butter, yogurt, chocolate and cola until chocolate is completely melted.
  3. In a large bowl, mix flour, sugar, and baking soda. Add chocolate mixture, buttermilk, eggs and vanilla. Beat until smooth. Pour batter into two 9 inch round pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2008

This wasn't as moist as I expected, but it was a good cake. I increased the german chocolate to 6 ounces. I did not have round cake pans, so I baked in a 9 x 13 square pan and crossed my fingers. The cake was done perfectly at the recommended time! ** I need to update this two days later - after the cake came out of the oven, I frosted it 24 hours later. It was good then. I had some the next day (48 hours on the clock) and it was FANTASTIC. Do try to make this cake 2 days ahead if possible, it becomes more moist with time!

Most Helpful Critical Review
Jul 07, 2008

This recipe was a disaster. The first time I tried it, I followed it exactly. I did everything exactly as instructed. I allowed the cake to cool completely. It fell apart and had no taste. Yes, it was moist, but it was so moist that it stuck to the top of my mouth and was incredibly difficult to eat. But I still was willing to give the recipe a chance. I thought with some changes I could make it have some flavor. No amount of changes will make this recipe good. I have made three cakes based on this recipe, all of which are inedible. I am very good at baking. Almost everything I make turns out well. This recipe seems like it should be good, but it is, in fact, the worst recipe I have tried on

Aug 29, 2002

This cake was well received by my boyfriend's family (100% true blooded Germans)... In fact, everyone came back for seconds! The cake's flavor was wonderful and it was very moist. I used Dr. Pepper for the cola and added 1/2 t. baking powder and salt. This is a keeper!

Mar 09, 2006

The 8 of us who ate this cake found it to be moist and flavorful. I increased the amount of chocolate to 7 oz and used semisweet chocolate since we can't get German chocolate here and it still tasted like a German chocolate cake. I also added 1/2 tsp each of baking powder and of salt as others had suggested.

Dec 12, 2007

I can make this, but I can't keep it in the house!! Personally I find most cakes to dry for my taste, BUT this is perfectly moist and wonderful. I'm trying out different frostings with it, but this recipe is amazing!!

May 16, 2008

This cake was very moist and delicious. I made a few changes as suggested by other reviewers. I added 1/2 teaspoon each of baking powder and salt. I also used Dr. Pepper instead of cola. I topped and filled it with Coconut Pecan Frosting I by Marsha. I frosted the sides with a rich chocolate buttercream. Yum Yum.

May 29, 2004

I used skyzmum's tip and added 3 more ozs. of chocolate and sbander's suggestion and added 1/2 tsp. ea. of baking powder and salt. This cake is very moist and very good! The icing is delicious, much better than store bought.

May 25, 2008

The coca cola flavor in this cake just wasn't my thing.


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  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 23.5 g
  • 8%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 86 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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