This German Chocolate Cake boasts rich chocolatey layers and a mouthwatering filling that beautifully blends coconut and pecans. Then the delectable chocolate frosting tops it off for the most delish chocolate cake experience you’ll ever have. This practically effortless recipe is a sure winner!
Not gonna lie! I’m going to spill the cocoa beans and confess I ate almost half the cake right after the photoshoot. One slice of this deliciousness won’t cut it. Oh, you’ll definitely be back for seconds because it’s just “sehr gut.”
This German chocolate cake recipe combines fantastical flavors I just can’t get enough of. The nutty pecans and coconut enhance the lush chocolatiness of the cake layers and frosting. Would you love to impress your friends after dinner? Then you have found what you’re looking for!
Is German Chocolate Cake Really German?
No, it isn’t. This wonderful cake dates back to American baker Samuel German who created dark baking chocolate in 1852 for Baker’s Chocolate Company. Then five years later, in 1957, Mrs. George Clay from Dallas, Texas, sent her recipe to the local newspaper.
This cake named in Mr. German’s honor made its striking debut in the Dallas Morning News, and the rest is history. But you know I can’t help taking something great and making it even better. 😉
Recipe Ingredients
- All-Purpose Flour – This finely ground, mid-strength flour often used in baking provides a tender crumb. If you need to use a gluten-free all-purpose flour mix, then go for it.
- Unsweetened Cocoa Powder – Finely ground cocoa solids have been processed to enhance the deep chocolate flavor.
- Baking Soda and Powder – Leavening agents give rise to an incredible cake. The baking soda activates with the buttermilk and the powder with heat for double action.
- Buttermilk – This creamy, thick, sour milk boosts the texture and flavor while activating the baking soda.
- Hot Water – Yes, it may sound crazy, but it does make a richer, smoother cake batter.
- Shredded Coconut – The slightly nutty, semi-sweet flavor creates extra decadence and a flavor twist that accents the chocolate.
- Chopped Pecans – A bold, nutty flavor and crunchy texture ramp up the delectable filling.
- Butter – For a truly decadent cake, you have to add fat. And butter makes everything better.
How to Make German Chocolate Cake
The Cake Layers
- Dry Ingredients – Mix the flour, sugar, cocoa powder, baking soda, and baking powder in a large mixing bowl. (Photos 1-2)
- Wet Ingredients – Cream the butter and sugar with a mixer. Add and mix the eggs one at a time. Then add the other liquid ingredients and mix for a smooth consistency. (Photos 3-7)
- Mix Dry and Wet Ingredients – Combine the dry ingredients with the wet ingredients and mix them well. (Photo 8)
- Add Hot Water – Pour in hot water (depending on consistency) and mix until it’s fully incorporated. (Photo 9)
- Bake – Divide your cake batter evenly between three 8-inch cake pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Remove and let it cool completely. (Photo 10)
The Filling and Frosting
- Make the Filling – Combine brown sugar, butter, sugar, egg yolks, and evaporated milk in a medium saucepan. Heat over medium heat, whisking occasionally until the mixture simmers. Keep whisking until it thickens, 10-12 minutes.
- Add Flavor – Remove from heat, and then stir in vanilla, coconut, and pecans. Set aside and let it cool before assembling the cake.
- Make the Frosting – Sift together cocoa powder and powdered sugar. Then add softened butter, milk, vanilla, and a pinch of salt. Mix with an electric mixer until thoroughly combined and creamy. Set aside. (Photos 1-2)
Assemble
- The First Layer – Start by placing one layer on a cake stand or plate. Then evenly divide the coconut pecan filling into three. Top the first cake layer with a third of the filling, and then spread it in a smooth layer. But leave about ½ inch between the filling and the edge of the cake. (Photo 1)
- Second and Third Layers – Top it with the second cake layer, add another third of the pecan filling, and spread it over the entire cake, leaving a ½-inch space on the edge. Repeat with the last cake layer. (Photos 2-5)
- Frost – Scoop up a big batch of frosting with a spatula and spread it smoothly up the side of your cake. (Photo 6)
- Finishing Touches – Then pipe the remaining chocolate frosting around the edge of the cake.
- Garnish with coconut shavings and toasted pecans.
- Chill – Refrigerate for at least 45 minutes to prevent your cake from falling apart when you slice it.
Recipe Variations
- Use any moist chocolate cake recipe for the layers. A vanilla cake also works great for the filling and frosting. But enjoy whatever works for you and is a tried-and-tested family favorite.
- For a vegan-friendly option, use plant-based butter and replace any dairy products with a coconut milk equivalent.
- If anyone has a nut allergy, then skip the pecans and splurge on some more delicious coconut.
- Chopped hazelnuts add an exquisite twist. And then shaved chocolate added to the frosting gives you a real death-by-chocolate experience.
Tips and Tricks
- No buttermilk? Then try my easy-to-make buttermilk substitute.
- Don’t skip the hot water (or hot coffee) because it melts the fat just enough for a smoother batter.
Make-Ahead Instructions
You can prepare the chocolate cake layers and coconut pecan filling ahead of time, and then store them in the fridge or freezer. You can also make the German chocolate cake frosting ahead, store it in the refrigerator, then let it come back to room temperature before frosting your cake.
Serving and Storage Instructions
German chocolate cake can be served right after frosting at room temperature or chilled. Additionally, having a pot of coffee ready doesn’t hurt.
You can wrap the chocolate cake layers and store them in the fridge for five days but you can freeze them for three months.
Note: Make sure that the cake layers and filling have cooled off before wrapping and storing them.
FAQs
Yes! Instead of hot water, add hot coffee for an even richer flavor. Coffee actually enhances the chocolate without making its presence known.
It’s crucial. If your cake doesn’t cool to at least room temperature, the filling and frosting could melt and make a mess. Not good! So be patient and let it cool (you could speed up the process by putting it in the fridge).
They’re not the same and not easily interchangeable. Evaporated milk is unsweetened, and condensed milk has sugar. If you must use condensed milk, try omitting the sugar. You could make your own evaporated milk or mix ½ cup of powdered milk with ¾ cup of water.
What to Enjoy With German Chocolate Cake
This is a fantastic way to end a lighter meal like a baked spatchcock turkey or a zesty lemon pepper chicken. You won’t feel so guilty when tucking into your generous slice of German chocolate cake.
Enjoy a divine slice with friends during afternoon tea (ginger tea) or over a glass of port wine. Yum!
More Drool-Worthy Cake Recipes to Try
- Red Velvet Cake
- Chocolate Guinness Cake
- Buttermilk Pound Cake
- Chocolate Molten Lava Cake
- Lemon Pound Cake
Conclusion
This so fabulicious German chocolate cake recipe boasting coconut, pecans, and chocolate frosting will wow friends and family. Have you made this for your loved ones? Then please share your comments on what they thought!
Watch How to Make It
This blog post was originally published in June 2020 but has been updated with additional tips, new photos, and a video.
German Chocolate Cake
Ingredients
German Chocolate Cake
- 2 cups (250g) all-purpose flour
- 1 cup (118g) unsweetened cocoa powder
- 1 teaspoon (5g) salt
- 1 teaspoon (6g) baking soda
- 2 teaspoons (8g) baking powder
- 1 cup (227g) butter
- 2 cups (400g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (115g) sour cream, room temperature
- 2 teaspoons (8.5g) vanilla extract
- ½ cup (122.5g) buttermilk, room temperature
- ¼-½ cup (59-118.5ml) hot water (or hot coffee)
Coconut Pecan Filling
- ½ cup (99g) brown sugar, packed
- 6 ounces (170g) unsalted butter, softened
- ½ cup (100g) sugar
- 3 large egg yolks, room temperature
- 1 cup (250ml) evaporated milk
- 2 teaspoons (8.4g) vanilla extract
- 1½-2 cups (150-200g) shredded coconut
- 1-1½ cup (109-163.5g) pecans, chopped
Chocolate Frosting
- ¾ cup (88.5g) cocoa powder
- 3½-4 cups (700-800g) powdered sugar
- 8 ounces (227g) unsalted butter, softened
- 2-4 tablespoons (30-60g) milk
- 2 teaspoons (8.4g) vanilla extract
- Pinch of salt
Instructions
German Chocolate Cake
- Preheat the oven to 350°F/177°C.
- In a large mixing bowl, combine all the dry ingredients: flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- Cream butter and sugar in another large bowl using an electric mixer (a stand mixer works just as well).
- Add the eggs one at a time, mixing well after each addition.
- Next, add sour cream, vanilla, and buttermilk, and continue mixing until all the ingredients have been thoroughly combined. Add the dry ingredients to the bowl with the wet ingredients. Mix well.
- Pour in the hot water (depending on consistency) and mix until it's fully incorporated into the batter.
- Divide the cake batter evenly between three 8-inch cake pans. For accurate measurements, I weigh each pan and adjust accordingly.
- Place the cake layers in the oven and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Remove and let them cool completely. I usually make these a day or more in advance, wrap them and freeze them. When ready to make the cake, remove and assemble them.
Coconut Pecan Filling
- Proceed with the filling. In a medium saucepan over medium heat, combine brown sugar, butter, sugar, egg yolks, and evaporated milk, whisking occasionally until the mixture simmers. Keep whisking until mixture thickens, 10-12 minutes.
- Remove from heat and add vanilla, coconut, and pecans. Set aside and let it cool before assembling the cake. (It will continue to thicken as it cools. Start spreading it on the cake when it has reached the desired consistency.)
Chocolate Frosting
- Sift together cocoa powder and powdered sugar. Then add softened butter, milk, vanilla, and a pinch of salt. Mix with an electric mixer until fully combined. Set aside.
Assembling the Cake
- Start by placing one layer on a cake stand or serving plate.
- Divide the coconut pecan filling into three. Layer pecan filling on the cake and spread it in a smooth layer. Leave about a ½ inch between the filling and the edge of the cake.
- Top it with the second layer, add pecan filling, and spread it over the entire cake. Top it with the third layer.
- Scoop up a big batch of frosting with a spatula and apply it thickly to the side of your cake. Alternatively, you can use a pipe with a pastry bag and a large round tip. Smooth it out or create layers.
- Pipe the remaining chocolate frosting around the edge of the cake.
- Garnish with coconut shavings and pecans. Refrigerate for at least 45 minutes before cutting to prevent the cake from falling apart as you cut.
Tips & Notes:
- Can I replace pecans? Yes, you can. Swap it with hazelnuts or any preferred nuts. Or if you’re allergic to nuts, swap it with shredded coconut.
- What I can use in place of buttermilk? See how to make homemade buttermilk.
- Can I use other chocolate cake recipes? Yes, absolutely. Use whatever chocolate cake recipe you have, and just use this filling recipe. You can even use a boxed cake mix to save time if desired.
- Do I need to bring everything to room temperature? Yes, you need to. This is for the batter to mix together easily and evenly.
- Can I make it in advance? Bake the cake layers, let them cool, and wrap them. Put them in the fridge for up to two days or freeze them for up to three months. You may also prepare this coconut filling ahead of time. Just let it cool before covering and storing it in the refrigerator for up to two days. Once ready to use, just let it bring to room temperature before spreading it on the cake.
- Don’t skip the hot water (or hot coffee) because it melts the fat just enough for a smoother batter.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Paula Brown says
Now you’ve really done it!!! My weakness is German chocolate cake. As a child & still to this day, my favorite. All I can say is oh my how yummy, yummy this is. Thank you for this
Imma says
Aww thank you so much for your love:) I am super excited to see hows your reaction once you try it!
Kyle says
Some of my family likes coconut, most don’t. And none of us enjoy pecans either.
Do you have any advice on other types of fillings that could work well?
Looking to try this out on Thursday!
Duane Mo tez says
Sorry but Real German Chocolate Cake is made with Coffee…. Just Sayin
Kiki says
Thank you …for the frosting ..can the quantity of sugar be reduced without affecting my products ( frost)? Thank you
ImmaculateBites says
Yes you can reduce it to your liking it.
Wendy says
Hola Imma ! RiquÃsima tarta por ejemplo para un cumpleaños. Lástima que no somos fans del chocolate. Pero seguro que debe de estar exquisita. Besitos.
Julia says
I wanted to thank you for not just the awesome recipe, but the etymology behind the name. I always find those kinds of things interesting (I teach English, so that might have something to do with it =).
And I don’t think I have ever seen a German Chocolate Cake that had coconut pecan filling, but that looks/sounds fantastic. I believe I already have all of the ingredients to make it, which of course means that it was meant to be made right now =D
ImmaculateBites says
Hahah. This cake is screaming your name, so you had better get baking!! Looking forward to your feedback. Happy baking! 🙂
Ms. H says
Just letting you know I see egg in your instructions, but not on the ingredients.
ImmaculateBites says
Hi Ms. H. Please check again, Thanks.
Cletus says
Look delicious. Can’t wait to try this.
imma africanbites says
Thank you. Please let me know how it goes. =)