Moist German Chocolate Cake

Moist German Chocolate Cake


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

Ingredients {{adjustedServings}} servings 142 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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  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 29

  1. 33 Ratings


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


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!


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!