Trisha Yearwood German Chocolate Cake Recipe

Trisha Yearwood German Chocolate Cake Recipe is a chocolate cake with a layer of German Chocolate Cake and vanilla cake. This recipe is delicious, topped with cream cheese frosting and powdered sugar, or enjoy it. Trisha Yearwood’s German Chocolate Cake Recipe makes a great dessert!

Trisha Yearwood, who won American Idol in 2002 and became one of the most successful country stars, came up with this recipe after seeing a featured cake on Emeril Lagasse’s show Iron Chef America.

It is a very popular dish on the menu at Trisha’s restaurant Trisha’s River Street, in Savannah, Georgia.

How to make Trisha Yearwood German Chocolate Cake Recipe?

trisha yearwood german chocolate cake recipe


For the cake:

For the icing:

  • 8 oz cream cheese, softened at room temperature (I used light cream cheese)
  • 1/4 cup butter, softened at room temperature
  • 3 tablespoons cocoa powder, sifted
  • 3 cups powdered sugar (or more if needed) 1 teaspoon vanilla

For the filling:

  • 2 cups powdered sugar
  • 1/4 cup butter, melted
  • 1/4 cup milk (half and half or heavy cream)
  • 1 tablespoon cocoa powder, sifted to remove lumps



Preheat the oven to 350 degrees—grease and flour two 9-inch layer cake pans. Using the paddle attachment on your mixer, cream the butter and sugar until light. Add eggs one at a time and mix until well incorporated.


Combine the remaining ingredients in a large bowl and mix until smooth. Divide the cake batter evenly between the two bowls. To one bowl, add the vanilla cake mixture and mix until incorporated.

To the other bowl, add the chocolate cake mixture and combine well. Divide each batter between the two pans, filling them about 3/4 of each pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean (the tops will crack). Let cakes cool thoroughly before frosting. While the cakes are baking and cooling, prepare the frosting.


When cakes are cooled, run a knife along the edge of the pans to release them from the molds if necessary. Turn the oven to 400 degrees and place one cake layer onto a baking sheet. Spread an even layer of frosting over the bottom of the cake with an offset spatula or butter knife while still in the pan (the layer will be thick).

Top with the second cake layer and repeat. If desired, decorate with optional toppings such as sprinkles, nuts, or fruit slices. The cake can be refrigerated for several days before serving.

It can also be frozen for up to a month but will make the cake harder. It will taste just as good, but the texture may become drier (I recommend waiting until you are ready to serve it).


In a medium-sized bowl, combine all the ingredients (except powdered sugar) and mix well. Gradually add the powdered sugar until you get an icing consistency thick but smooth enough to run along the cake.

If it becomes too thick, add a touch of milk. The recipe makes about 3 cups of icing that can be served immediately, refrigerated for several days, or frozen for up to a month. When ready to serve, thaw the frosting if freezing and spread it onto the cake as desired.


Combine all the ingredients in a saucepan and melt over low to medium heat, stirring constantly. Be careful not to burn. Remove from heat and let cool completely.

Once the cake has been fully chilled (or frozen), turn it out of the pan onto a piece of waxed or parchment paper. Carefully peel the waxed paper off the bottom of the cake (you may need to put it in warm water).

Place cake on serving dish. Using a pastry brush, paint the sides and bottom of the cake with the chocolate glaze. Then, using a long metal spatula, carefully frost the sides and top of the cake. Refrigerate or freeze until needed. 

Nutrition Facts of Trisha Yearwood German Chocolate Cake Recipe

Calories 711 
Protein 5 gms
Carbs 95 gms
Fats 39 gms
Saturated fat 23 gms
Total fat 40gms
Nutrition Facts of Trisha Yearwood German Chocolate Cake Recipe

Bottom line

Trisha Yearwood’s German Chocolate Cake Recipe is a delicious chocolate cake with two layers. The combination of two flavors gives you a very interesting taste worth trying. Besides, this cake is popular with children and adults.

This recipe makes a dense, moist cake. It freezes well, so you might want to double it or make it in advance. The first time I made it as a sheet cake, and while the texture was perfect in the center, my family complained that the edges were too dry from freezing (my dad threatened to take a bite out of me). I suggest slicing up the cake and serving it immediately; even better if you can warm it.

I hope that you enjoy this cake recipe. If you have any questions, please visit the comment section below.