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This German Chocolate Cake recipe is a classic! Tender, moist layers of chocolate cake are filled with an out-of-this-world coconut pecan filling that’s gooey and full of flavor and texture! It’s all frosted with the perfect chocolate buttercream!
Why You’ll Love This German Chocolate Cake Recipe
The moment you sink your teeth into your first bite of this German chocolate cake, you’ll know you chose the right recipe. Here’s what makes it so special.
- Moist and tender. The cake layers themselves are so tender, moist and light, but not so light that the filling and frosting overwhelm them. Plus, I love the way the slight crunch from the pecans and the gooeyness of the filling interrupts (in the best way) the soft, fluffy cake.
- The best flavor combo. The subtle flavor of sweet German chocolate paired with the rich, almost caramel-y coconut pecan filling is a match made in heaven. Sweet but not too sweet and rich but not overpowering.
- Uses real German chocolate. Not all German cake recipes use the traditional German chocolate, but this cake does. It’s in both the cake layers and the frosting, so it’s well deserving of the name.
- Presentation. We eat with our eyes first and this cake, wrapped in a luscious chocolate frosting and topped with an enticing coconut-pecan filling, leaves no doubt in the viewer’s mind that they are about to experience some seriously tasty cake.
What Is German Chocolate Cake?
German chocolate cake was, contrary to what you might think, not invented in Germany. It derives its name from the kind of chocolate that is traditionally used in the cake layers, German chocolate. The melted German chocolate is sweeter and less intense than the unsweetened cocoa powder used in standard chocolate cakes.
Other signature elements of a typical German chocolate cake are the buttermilk (which makes the cake nice and tender) and whipped egg whites (which make it gloriously fluffy) incorporated into the batter. German chocolate cake is often (but not always) filled with a sticky, gooey coconut-pecan filling and frosted with either that same filling or a chocolate frosting.
If you’re looking to use a regular chocolate cake that doesn’t use German chocolate and has a simpler method, feel free to use my best chocolate cake to layer with the coconut-pecan filling.
Recipe Ingredients
Here’s what you’ll need to pull off this excellent German chocolate cake recipe. Make sure to scroll to the recipe card below for exact measurements.
Coconut Pecan Filling
- Egg yolks – These give richness to the filling and help to thicken it.
- Evaporated milk – Do not use sweetened condensed milk. It’s not the same thing. This helps form the base of the filling
- Vanilla extract – For a touch of flavor.
- Sugar – For sweetness and moisture.
- Unsalted butter – Another part of the base of the filling. It adds great flavor.
- Sweetened shredded coconut
- Chopped pecans – I like buying toasted pecans or toasting my own. The flavor is richer and more buttery that way.
- Salt – For flavor.
Chocolate Cake
- Water – The hot water helps melt the chocolate and makes it easier to incorporate into the cake batter.
- German chocolate – A must for German chocolate cake. I use Baker’s brand chocolate bars.
- All-purpose flour – Be sure to measure this accurately or you will end up with a dry cake. I recommend a food scale, but the spoon and level method works as well.
- Baking soda – For the best rise and tender texture.
- Salt – For flavor.
- Unsalted butter – The butter should be at room-temperature. Otherwise, it won’t cream properly with the sugar.
- Sugar – For sweetness, but also for moisture and a tender texture.
- Eggs – Be sure to use large eggs, not medium or extra large.
- Vanilla extract
- Sour cream – Start with room-temperature sour cream. Cold sour cream won’t mix as easily into the batter. This adds extra moisture to the cake.
- Buttermilk – The buttermilk should be at room temperature otherwise it won’t incorporate easily into the batter. This also adds additional moisture and a fluffy texture.
German Chocolate Frosting
- Unsalted butter – Use room-temperature butter. Cold butter will give you a lumpy frosting.
- Natural unsweetened cocoa powder – I used regular unsweetened, but you could use a dark cocoa, if you’d like.
- Powdered sugar – To add volume to your frosting and get it a good consistency for decorating. Feel free to reduce it, if desired. Just keep in mind that adjustments change the consistency of the frosting.
- German chocolate – I used the same baking bars I linked to above. Chop it up and melt it in 15-second intervals in the microwave, stirring between each.
- Salt – For a little extra flavor.
- Heavy whipping cream – You can use more or less cream to get the right consistency for your buttercream.
How to Make German Chocolate Cake
Layer cakes can seem intimidating but I assure you that you can do it. Just take it one step at a time with each of the 3 parts. Here’s a quick look at how to make them. For more detailed instructions and a video, scroll to the recipe card below.
To make the filling
- Whisk. In a saucepan, whisk together the evaporated milk and vanilla extract.
- Cook. Add the sugar and butter and cook on medium heat for 12-15 minutes, stirring constantly, until thickened.
- Finish. Remove from heat and stir in shredded coconut, pecans, and salt.
- Chill. Chill in a bowl in the fridge for 2-3 hours, until fully thickened.
To make the cake layers
- Prep. Line the bottoms of 3 9-inch cake pans with parchment paper and grease the sides. Preheat oven to 350°F.
- Melt. Bring the water to a light boil and pour it over the chopped chocolate. Let it sit for 2-3 minutes, then whisk until smooth.
- Combine the dry ingredients. Whisk together the flour, baking soda, and salt.
- Cream. Cream together the butter and sugar for 2-3 minutes.
- Add the remaining wet ingredients. Into the butter mixture, stir the egg yolks, one at a time, followed by the vanilla extract and sour cream. Mix in the melted chocolate mixture.
- Put it all together. Mix half of the dry ingredients into the batter, followed by the buttermilk and then the remaining dry ingredients.
- Whip. Whip the egg whites on high speed until stiff peaks form.
- Fold. Fold the egg whites into the batter in two parts.
- Bake. Divide the batter between the cake pans and bake for 20-25 minutes.
- Cool. Allow the cakes to cool in their pans for 2-3 minutes before turning them out onto cooling racks.
To finish the cake
- Make the frosting. Beat the butter until smooth and then mix in the cocoa powder and half of the powdered sugar. Mix in the melted chocolate in 2-3 batches and then, finally, 3 tablespoons of heavy cream and the remaining powdered sugar.
- Adjust consistency. Add the remaining heavy cream, as needed, to get the right consistency of frosting.
- Flatten. Cut the domes from the tops of the cakes so they are flat.
- Assemble. Place the first cake layer on a serving plate and pipe a dam of frosting around the top edge. Fill the dam with 1/3 of the coconut pecan filling. Repeat, stacking the second cake layer on top of the first. Top with the third cake layer.
- Frost. Frost the outside of the cake and pipe a border of frosting shells around the top edge of the cake. Fill the border with the remaining coconut pecan filling.
- Chill. Refrigerate until ready to serve. The cake is best enjoyed cool, but not too cold.
Tips for Success
These simple tips and tricks will help guide you through the process of making this German chocolate cake. Keep them in mind as you go through the process.
- Careful with heat. Keep the heat at medium when cooking the coconut pecan filling. Anything lower and the filling won’t thicken properly. Anything higher and you risk burning it or having it not thicken properly.
- Keep it moving. When cooking the filling, it is important to stir it constantly. This will help it thicken evenly and will also help prevent burning.
- Don’t skimp on creaming time. When creaming together the butter and sugar for the cake layers, do so until it has become quite fluffy and significantly lighter in color.
- Scrape down the sides of the bowl. When making the cake batter and the frosting, be sure to use a rubber spatula to scrape down the sides of the bowl intermittently. This will help ensure that all of the ingredients make it into the mixture.
- Don’t over-mix. When adding the dry ingredients to the cake batter, mix just until everything is incorporated. Over-mixing can cause the glutens in the flour to overdevelop, which can give you a tough, overly dense cake.
- Consistency matters. You want to make sure that the frosting isn’t too stiff or too runny. Stiff frosting won’t spread properly and frosting that is too soft won’t hold things in place.
- Study up. Hungry for more tips and tricks? Check out my post on How to Fill and Stack a Layer Cake, How to Get the Right Frosting Consistency, and How to Frost a Cake with Buttercream.
Proper Storage
- Refrigerator. Seal the cake in an airtight cake carrier or wrap it in a double layer of plastic wrap. I suggest using toothpicks to prop the plastic away from the cake. Alternatively, slice the cake and store the slices in a single layer in an airtight container. You can keep the cake in the fridge for up to 5 days.
- Freezer. Pop the cake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. You can also arrange slices in a single layer in a freezer-safe airtight container. Store the cake in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.
More Chocolate Cake Recipes
If chocolate cake is your thing, you came to the right place. Once you get this German chocolate cake down, have a look at these other equally delicious recipes.
- Orange Chocolate Cake
- The Best Chocolate Cake Recipe
- Chocolate Mousse Cake
- Chocolate Oreo Cake
- Hot Chocolate Cake
- Devil’s Food Cake
- Chocolate Cheesecake Cake
- Flourless Chocolate Cake
- Chocolate Raspberry Layer Cake
- Nutella Chocolate Cake
- S’mores Chocolate Cake
Watch How to Make German Chocolate Cake
Recipe updated 1/2/24 to be even more moist and tender and use a different buttercream. The method is also slightly different. For the original recipe, download the PDF here.
Print
Recipe
German Chocolate Cake
- Prep Time: 1 hour 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 14-16 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This German Chocolate Cake recipe is a classic! Tender, moist layers of chocolate cake are filled with an out-of-this-world coconut pecan filling that’s gooey and full of flavor and texture! It’s all frosted with the perfect chocolate buttercream!
Ingredients
Coconut Pecan Filling
- 6 large egg yolks
- 12 oz can evaporated milk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (310g) sugar
- 3/4 cup (168g) unsalted butter, cubed
- 3 cups (255g) sweetened shredded coconut
- 1 1/4 cups (133g) chopped pecans, toasted
- Pinch of salt
Chocolate Cake
- 1/4 cup (60ml) water
- 8 oz (226g) German chocolate, chopped
- 2 1/4 cups (293g) all-purpose flour (measured accurately)
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 4 large eggs, divided
- 1 tsp vanilla extract
- 1/4 cup (58g) sour cream, room temperature
- 1 cup (240ml) buttermilk, room temperature
German Chocolate Frosting
- 1 1/2 cups (336g) unsalted butter, room temperature
- 5 tbsp (35g) natural unsweetened cocoa powder
- 5 cups (575g) powdered sugar
- 12 oz German chocolate, chopped and melted
- 1/2 tsp salt
- 6–8 tbsp (90-120ml) heavy whipping cream
Instructions
To make the filling:
- In a large saucepan, combine the egg yolks, evaporated milk and vanilla extract and whisk until well combined.
- Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and slightly pudding-like, stirring constantly.
- Remove from heat and stir in shredded coconut, pecans and salt.
- Pour into a heat-proof bowl and set in the fridge to cool completely.
To make the cake layers:
- Prepare three 9-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Heat the water in the microwave just until it begins to boil. Pour the hot water over the chopped chocolate. Let it sit for 2-3 minutes, then stir until melted and smooth. If it doesn’t melt completely, heat in the microwave for another 10-15 seconds, then stir until smooth. Set aside.
- Combine flour, baking soda and salt in a medium sized bowl. Set aside.
- In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 2-3 minutes. Do not skimp on the amount of creaming time.
- Add the egg yolks one a time, mixing until well combined after each. Add the vanilla extract and sour cream and mix until well combined.
- Add the melted chocolate mixture from above and mix until well combined, scraping down the sides of the bowl a time or two to make sure things are well incorporated.
- Add half of the dry ingredients to the batter and mix until well combined. Add the buttermilk and mix until well combined. Add remaining dry ingredients and mix just until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Set aside.
- Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.
- Gently fold about half of the whipped egg whites into the rest of the cake batter until mostly combined, then add the remaining egg whites and gently fold until well combined.
- Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
- Remove the cakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
To finish the cake:
- When the cake and filling have cooled completely, make the frosting and finish the cake. Add the butter to a large mixer bowl and beat until smooth.
- Add the cocoa powder and half of the powdered sugar and mix until well combined and smooth.
- Add the melted chocolate in 2-3 batches and mix until well combined and smooth.
- Add the salt and 3 tablespoons of heavy cream and mix until well combined and smooth.
- Add the remaining powdered sugar and mix until well combined and smooth.
- Add the remaining heavy cream, as needed, to get the right consistency of frosting.
- To build the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.
- Place the first cake layer on a serving plate or on a cardboard cake circle.
- Pipe a dam of chocolate frosting around the outside of the cake layer. Spread about 1/3 of the coconut pecan filling evenly on top of the cake, in the center of the dam.
- Add the second layer of cake, another dam of frosting and add another 1/3 of the coconut pecan filling.
- Add the third layer of cake on top, then frost the outside of the cake with the remaining chocolate frosting.
- Pipe a shell border around the top outer edge of the cake. I used Ateco tip 847. Fill in the border with the remaining 1/3 of the coconut pecan filling. Decorate the bottom of the cake with pecans, if desired.
- Refrigerate until ready to serve. This cake is best served cool, but not super cold. Store in an air-tight container or well covered. Best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 988
- Sugar: 93 g
- Sodium: 487.5 mg
- Fat: 58.5 g
- Carbohydrates: 114.7 g
- Protein: 9.6 g
- Cholesterol: 213.3 mg
Hi i am New into this Site as said i am big fan of German Chocolate cake hmmm so yummy the chocolate frosting and the coconut spread feels like heaven some time and your recipe is like try at home. But i have a question is if i make it for my own shop how long will it stay.Any Advice….
Cakes are generally at their best for 2 to 3 days. I hope you enjoy it!
Fabulous version of an old classic. Came out perfect. Only change I made to cake re ipe was to use cold coffee instead of water. And, since this was for my husband’s birthday, I made a double batch of custard frosting. This will be my new go to recipe for thy his cake.
I’m so glad to hear that! Thanks Carol!
Are the calories right per slice? It says 1500 calories…. it must be all that powdered sugar.
That is what it calculated. I do believe it is the powdered sugar. You can reduce it if you’d like.
Okay thank you:)
Hii Lindsay here from India a huge fan of you .. I tried your most of cakes and each time they came out 👌👌👌..I am planning to do German chocolate cake for my hubby 40 th birthday but can you clear me this can we use any dark chocolate instead of German chocolate, as it’s not available here.. please do help me with this
I do believe a different kind of chocolate might affect the results. I would try to find a more chocolate similar. You might have more success with a milk chocolate instead of dark chocolate.
I baked this for my dad for Father’s Day last year and when I asked him what kind of cake he would like this year, guess what he picked? This recipe is excellent! It was the first of Lindsay’s recipes I tried and it was enough to get me to come back for many more. Thank you for sharing your talent with us, Lindsay!
That’s wonderful to hear! I’m so glad you’ve enjoyed everything!
This cake looks simply amazing. I’m making it later today. On the frosting, it says 9 3/4 cup powdered sugar. Should that be 1 3/4 cups? Thank you!
Nope, it’s correct. The powdered sugar adds volume to the frosting and stabilizes it. You could reduce it a bit, but 1 3/4 cups would be far too little.
This is my husbands favorite cake. I’m going to make it Monday for his bday but it’s awfully big for just the 2 of us. If I cut the recipe in half would that be ok? If so what size pans should I use I’d like to still make 2 layers
Cutting it in half should be fine. I haven’t tried it, so I’m not entirely sure of the pan size. You could try 6 or 7 inch.
Excited to try this! Only one of the butters listed says unsalted. Is it salted for any of it’s other uses in the recipe?
Yes, but you could always use salted in the cake and just leave out the salt – or use unsalted in the others and just add salt to taste.
Thank you for getting back to me about the butter! Made the cake today and it was delicious!! I will definitely be making this one again!
I’m so glad you enjoyed it!
Hi, I am wondering if all the cold items need to be at room temp or just the items stated?
I’ve heard for frosting to be at room temp with butter, also do the eggs need to be at room temp?
Thanks!
The butter for the frosting should be room temperature (I updated that). For everything else, I’ve marked what I recommend, but it certainly won’t hurt anything if cold stuff is room temperature. It can help things incorporate a little easier, but isn’t really required.
This is by far the best chocolate cake I’ve ever tried. I’ve made it a couple times now too and it’s been spot on every time. Today I am trying to make it for a large party tomorrow and the recipe is gone! SOS SOS SOS I need it it’s just so good
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Hello from Western Australia! I really wanted to make this cake and decided to for family dinner tonight. Have had a little hiccup due to the fact that you cannot buy German Chocolate or Sweetened Shredded Chocolate over here ????
I have done a lot of googling and made / found substitutes (sort of) and the filling and cake are at putting together stage. I am really, really nervous about how the cake is going to taste in case I messes up with the substitute to German Chocolate….
It looks ok. I am just hoping that it tastes as good as yours looks!
Am i reading this right? 9 and 3/4 cups of powdered sugar, i know there is a lot of powdered sugar in frosting but is this right?
Hi Lindsay – this cake looks amazing- just the special party cake I was looking for- quick question how well does the cake hold up – for the sake of time I need to make it a day ahead of time and am planning to refrigerate it for a day before serving. Thanks!
That’ll definitely be fine. I pretty much always make my cakes the day before serving. 🙂
Angie if you google Two sisters crafting and look for their whipped cream frosting recipe. It easy to make. Used mainly with heavy whipping cream, instant pudding.
I am going to make a simple one layer cake with your recipe in a 9 x 9 square pan. With your coconut pecan topping. Any idea how much less batter I should make? Probably more than half?
Hey – maybe I’ll make a full batch and then make cupcakes with the rest.
Any thoughts though?
I actually think cutting it in half would probably be about right. You’d just need to adjust the baking time (increase it a bit).
This cake was amazing!! Huge hit! My only thing was my layers came out really thin and I used and 8” pan instead of a 9”. I was wondering if you knew maybe what the problem was?
It’s really hard to know from a distance what might have gone wrong. Some common places where people have trouble are not fully creaming the butter and sugar and over-mixing the batter. I hope that helps!
I made this cake for a coworker who was leaving. His favorite cake is german chocolate. This cake was a BIG hit and everyone loved it!! Love your classic version as well. Great recipe! Thank you!