An incredible homemade German Chocolate Cake made from scratch with layers of moist and delicious chocolate cake and topped with the best coconut and pecan frosting! A crowd pleaser, for sure!
German Chocolate Cake
Any time I share a cake recipe with you guys, it’s always a great day! I just love cakes, they make me happy. As a matter of fact, whenever there’s a family gathering, I always volunteer myself to bring dessert, just so that I can make a cake or a trifle. One of my all time favorite cakes is German chocolate cake. I don’t make it often, but when I do, it’s a really good day, heck it’s a good week if I don’t give it away to family or friends, because I’ll be eating it the whole week.
The chocolate cake is my usual buttermilk chocolate cake that I use all the time. I even used this recipe for my red velvet cake and modified it a bit. What can I say, it’s a no fail recipe and it always comes out perfect time after time. Why mess with a good thing?
German Chocolate Cake Highlights
- MOIST AND DELICIOUS. This cake is definitely moist, especially using buttermilk and oil, and the sweet and nutty coconut pecan topping makes it irresistibly delicious.
- EASY TO MAKE. This recipe may appear difficult to make at first glance, but it couldn’t be easier. Yes, there are a number of ingredients it’s really about mixing the batter and baking, and then mixing the topping.
- CHOCOLATE LOVERS DREAM. If you have a weakness for chocolate like I do, then this is a cake you will want to make. It’s especially perfect for that special occasion with all that ooey gooey filling and lots of moist chocolate cake.
Ingredients You’ll Need
Cake Batter
- Flour – I use regular all-purpose flour in my cake. You can use cake flour, which is a low protein flower milled into a fine consistency. Either will work. The cake flour will make the cake a bit more airy and delicate.
- Sugar – We use granulated white sugar because not only does it add sweetness to the cake but it keeps our cake soft and moist.
- Cocoa Powder – I recommend a high grade cocoa powder like Hershey’s baking cocoa powder.
- Salt – A must in cakes because it enhances the flavors of all the other ingredients.
- Leavening agents – Both baking soda and baking powder. We use both because there is acid from the buttermilk which creates carbon dioxide so baking soda is not enough to leaven the volume of batter. This is why baking powder is needed to add the necessary lift.
- Buttermilk – This adds a bit of pleasant tanginess to cakes, while adding very little fat. It also helps tenderize gluten, giving the cake a softer texture and more body.
- Eggs – Eggs are a must in cakes, not only do they add structure, color and flavor, but they also help provide the height and texture needed in cakes.
- Oil – Any vegetable oil will work. Vegetable oil contributes to the moistness of cakes. Since butter solidifies at room temperature, you want to use oil because they will be much moister than their butter-based counterparts.
- Vanilla – Like salt, vanilla extract is a must in this chocolate cake, because it enhances the flavor of the other ingredients.
- Coffee – Regular hot coffee will work fine. The coffee enhances the flavor of the chocolate because chocolate and coffee share the same flavor profile and it gives it a nice, rich, chocolatey flavor.
Coconut Pecan Topping
- Milk – I used a whole can of evaporated milk instead of regular milk to give a creamier consistency, and it also has less fat content than cream.
- Vanilla – Vanilla extract is a great flavor enhancer.
- Sugar – White granulated sugar to add lots of sweetness to our topping.
- Yolks – I used beaten egg yolks which will help to firm up the filling.
- Butter – You can use either salted or unsalted butter.
- Coconut – Sweetened shredded coconut.
- Pecans – Lots of chopped pecans.
How To Make German Chocolate Cake
It really is easy to make this German chocolate cake recipe. There are basically two steps to making this cake; first make the cake layers and then make the coconut pecan topping.
Make The Chocolate Cake Layers
- Prep the oven and pans: Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
- Make your cake batter: In the bowl of your mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, whisk together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until incorporated. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined and smooth, about 2 minutes. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.
- Bake the cakes: Transfer the pans to the oven and bake for 35 to 40 minutes, or until baked through. Your cake is done when a toothpick inserted in the middle of the cake comes out clean.
Make The Coconut Pecan Topping
- Make the topping: In a medium heavy saucepan combine and whisk the butter, evaporated milk, vanilla, sugar, and egg yolks. Cook on medium heat and bring to a boil, stirring constantly so mixture does not burn. You’ll notice the mixture thicken as it comes to a boil. Remove from heat and stir in coconut and pecans. Cool to room temperature.
Assemble The Cake
- Assemble and finish the cake: Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. To assemble the cake, place one cake on a serving platter and spread about 1/3 of the frosting evenly. Repeat with the 2nd cake layer and frosting, then place the last cake and spread the rest of the topping.
- Chill and serve. Refrigerate the cake for about an hour before slicing into it and serving.
What Is German Chocolate Cake
Although this cake is called German Chocolate Cake, it’s not really German. It’s actually an American creation of layered chocolate cake with a coconut and pecan filling and topping. The name comes from Sam German, who was either an American or an Englishman, depending on what you read.
What’s The Difference Between A German Chocolate Cake And A Regular Chocolate Cake?
While the standard chocolate cake is chocolate through and through, with icing on top and sides, the German Chocolate Cake takes it up a notch with layers of caramel flavored icing with coconut and pecans between 3 layers of chocolate cake, making for fantastic moist cake.
Can You Make German Chocolate Cake in Advance
Yes, you can make this in advance. You can make the coconut pecan frosting at least a day in advance and then store it in the fridge until ready to use. The cake can also be made the day before. See below for freezing options.
Can I Make This Gluten Free?
You sure can! Use “Cup for Cup” gluten-free flour blend using the same amount as specified in the recipe card.
How Do I Know When My Cake Is Done?
One of the simplest ways to check and see if your cake is done is using a toothpick. Take a toothpick and insert it in the middle of the cake. If it comes out clean, your cake is done. If the toothpick comes out covered in cake batter, transfer it back to the oven and bake for another 5-10 minutes then repeat your toothpick test.
Expert Tips
- Always use room temperature ingredients when baking cakes.
- You can also make this cake in two 9 inch cake pans and then cut each one in half so you’ll end up with a 4 layer cake. Alternatively, you can use a 9×13 inch pan as well and cut in half to have a 2 layer cake.
- If you’re out of buttermilk or prefer not to use it, although I strongly recommend it, you may use 1 cup of milk plus 1 tbsp of lemon juice. Stir the two together then let it sit for 2 minutes. After 2 minutes you’ll notice your milk is curdled, which is what you’re looking for. You may also substitute with ¼ cup of milk and ¾ cup of yogurt.
- The coconut pecan topping uses evaporated milk instead of just regular milk because you end up with a creamier consistency, and it also has less fat content than cream. Evaporated milk is just milk where half the water has been boiled off.
- If you are looking to get those nice flat layers, you can gently cut the domes off with a sharp knife. This will help form the perfectly even layer that you’re looking for.
- Refrigerate the cake after you’re done assembling it, it will set and the topping will harden as the cake sits in the fridge.
Leftovers
I prefer to cover the cake and then refrigerate it. You can also leave it on the counter if it’s covered, but I would recommend keeping this cake in the fridge for up to 4 days.
Freezer
I recommend freezing just the cake, without filling. Tightly wrap cooled individual cake pieces in plastic and then place in a freezer bag for up to 1 month. Thaw in the refrigerator overnight.
More Delicious Cake Recipes To Try
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German Chocolate Cake
Ingredients
Cake batter
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
Coconut-Pecan Topping
- 12 ounce evaporated milk (1 can)
- 1½ teaspoon vanilla extract
- 1½ cups granulated sugar
- 4 egg yolks beaten
- ¾ cup butter unsalted
- 2⅔ cups sweetened coconut shredded or flaked
- 2 cups pecans , coarsely chopped
Instructions
Cake Batter
- Prep the oven and pans: Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
- Make your cake batter: In the bowl of your mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, whisk together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until incorporated. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined and smooth, about 2 minutes. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.
- Bake the cakes: Transfer the pans to the oven and bake for 35 to 40 minutes, or until baked through. Your cake is done when a toothpick inserted in the middle of the cake comes out clean.
Coconut-Pecan Topping
- Make the topping: In a medium heavy saucepan combine and whisk the butter, evaporated milk, vanilla, sugar, and egg yolks. Cook on medium heat and bring to a boil, stirring constantly so mixture does not burn. You’ll notice the mixture thicken as it comes to a boil. Remove from heat and stir in coconut and pecans. Cool to room temperature.
Assemble The Cake
- Assemble and finish the cake: Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. To assemble the cake, place one cake on a serving platter and spread about 1/3 of the frosting evenly. Repeat with the 2nd cake layer and frosting, then place the last cake and spread the rest of the topping.
- Chill and serve. Refrigerate the cake for about an hour before slicing into it and serving.
Video
Recipe Notes
- Always use room temperature ingredients when baking cakes.
- You can also make this cake in two 9 inch cake pans and then cut each one in half so you’ll end up with a 4 layer cake. Alternatively, you can use a 9×13 inch pan as well and cut in half to have a 2 layer cake.
- If you’re out of buttermilk or prefer not to use it, although I strongly recommend it, you may use 1 cup of milk plus 1 tbsp of lemon juice. Stir the two together then let it sit for 2 minutes. After 2 minutes you’ll notice your milk is curdled, which is what you’re looking for. You may also substitute with ¼ cup of milk and ¾ cup of yogurt.
- The coconut pecan topping uses evaporated milk instead of just regular milk because you end up with a creamier consistency, and it also has less fat content than cream. Evaporated milk is just milk where half the water has been boiled off.
- If you are looking to get those nice flat layers, you can gently cut the domes off with a sharp knife. This will help form the perfectly even layer that you’re looking for.
- Refrigerate the cake after you’re done assembling it, it will set and the topping will harden as the cake sits in the fridge.
- The coffee is added to this chocolate cake because it adds depth to the flavor of the cake. The coffee will actually enhance the chocolate flavor. Although there is a cup of coffee in this cake, you will not taste the coffee.
- I prefer to cover the cake and then refrigerate it. You can also leave it on the counter if it’s covered, but I would recommend keeping this cake in the fridge for up to 4 days.
- I recommend freezing just the cake, without filling. Tightly wrap cooled individual cake pieces in plastic and then place in a freezer bag for up to 1 month. Thaw in the refrigerator overnight.
This cake was a huge success. It’s simple to make and build, and it tastes fantastic.
We love German chocolate cake so we can’t wait to make this! You stated that we can make this in a 9 x 13 pan as well but are we adjusting the baking times at all?
It should still take about 30-35 minutes, but do the toothpick test and insert it in the center of the cake. If it comes out clean it’s done.
This cake was AWESOME…CHOCOLATY….SUPER MOIST. Since I do not care for evaporated milk I used heavy cream and used egg yolks and I toasted the coconut and pecans…it CHANGED THE GAME! I also loved your presentation of your cake. Thanks for the recipe.
I made this cake for my birthday. It was very good. It was not my favorite cake I have made but it was definitely good. I guess I am spoiled as I have made a carrot cake that is prized in our family. I also just found a chocolate peanut butter cake that is close to my carrot cake. I loved your cake but not the frosting as it was not my cup of tea. Thank you for sharing your recipe. I appreciate it.
This cake is a hit. Easy enough to prepare and assemble and tastes great. I used walnuts instead of pecans and had to make a buttermilk substitute because I didn’t have any buttermilk on hand,