If you’re in search of a show-stopping dessert that combines indulgence with irresistible flavor, look no further than this German Chocolate Cake. Incredibly moist and decadently rich, this cake is filled and frosted with a delightful coconut-pecan frosting that’s both nutty and buttery—a real treat for the senses. Each bite promises a heavenly experience that’s bound to leave a lasting impression on anyone lucky enough to taste it.
This German Chocolate Cake isn’t just a dessert; it’s a celebration of textures and flavors. The deep, chocolatey layers are complemented perfectly by the unique frosting, which adds a wonderful crunch and a caramel-like sweetness. Whether you’re marking a special occasion or simply indulging your sweet tooth, this cake is sure to become a beloved favorite.
Here are the ingredients you’ll need for the Chocolate Cakes. For exact quantities and detailed instructions, please refer to the recipe card at the bottom of the post (scroll down).
For the Chocolate Cakes:
- Flour: Stick to standard all-purpose flour; avoid cake flour, bread flour, or wheat flour.
- Baking Powder & Baking Soda: Ensure they’re not expired or too old.
- Unsweetened Natural Cocoa Powder: Use natural cocoa powder, not Dutch process. They’re not interchangeable. Natural cocoa powder’s acidity activates
- baking soda, aiding the rise in the oven.
- Salt: I recommend kosher or sea salt. If using table salt, reduce the amount by half.
- Hot Water: To dissolve instant coffee.
- Instant Coffee: Optional but recommended for enhancing the chocolate flavor without adding a coffee taste.
- Butter: Unsalted is preferred, but salted works; skip additional salt if using salted butter.
- Sugar: Regular white granulated sugar or caster sugar.
- Sour Cream: Can be substituted with plain regular yogurt; go for the full-fat versions.
- Oil: Use vegetable, canola, or any light-tasting oil.
- Buttermilk: If you don’t have buttermilk, check my recipe for an Easy Homemade Buttermilk Substitute
- Vanilla Extract: Opt for pure vanilla over imitation for the best flavor. Homemade vanilla extract is even better!
Here’s what you’ll need for the Coconut-Pecan Filling:
- For the Coconut-Pecan Filling:
- Evaporated Milk: If you don’t have evaporated milk, no worries! Check out my post on How to Make Evaporated Milk at home.
- Cornstarch: This helps thicken the filling.
- Butter: Unsalted is preferred, but salted is fine.
- Brown Sugar: Light or dark brown sugar both work.
- Vanilla Extract: For flavor.
- Shredded Coconut: Use unsweetened coconut.
- Pecans: Raw pecan halves are great for this recipe.
- Salt: I recommend kosher or sea salt. If using table salt, reduce the amount by half.
- Chocolate Buttercream (optional)
Questions:
- What is a German chocolate cake? A German Chocolate Cake is a decadent dessert consisting of layered chocolate cake filled and topped with a distinctive coconut-pecan frosting. The frosting is essentially a custard made with egg yolks, sugar, and evaporated milk, and once cooked, coconut and pecans are added. However, for those who can’t consume eggs, I’ve created an eggless version of this recipe that’s equally delicious and simple to make.
- What is eggless German chocolate frosting made of? To prepare eggless German chocolate frosting, gather the following ingredients: evaporated milk, cornstarch, unsalted butter, light brown sugar, pure vanilla extract, shredded coconut, and chopped pecans.
Storing & Freezing Instructions
- Store: Cover and refrigerate for up to 5 days. Bring to room temperature before serving. Due to the filling, freezing the cake is not recommended.
- Make-Ahead: You can prepare the cakes, coconut filling, and buttercream (if using) up to 2 days in advance. Cover and refrigerate. Take them out of the refrigerator about an hour before frosting your cake to allow them to reach room temperature, making them easier to frost.
Love cakes? Be sure to check out these other delicious chicken recipes!
- Apple Crumble Cake
- Blueberry Cream Cheese Coffee Cake
- Chocolate Mousse Cake
- Lemon Blueberry Cake
- Carrot Cake
German Chocolate Cake
This German Chocolate Cake is incredibly moist, indulgently rich, and absolutely decadent! Filled and frosted with a nutty, buttery coconut-pecan frosting, it’s a truly unforgettable treat.
PREP TIME: 40 mins
COOK TIME: 40 mins
COOLING TIME: 2 hrs
TOTAL TIME: 3 hrs 20 mins
SERVINGS: 12
INGREDIENTS
Chocolate Cake:
- 2 1/3 cups (325 gr) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- ¾ cup (85 gr) unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1 tbsp hot water
- 1 tsp instant coffee
- 1/2 cup (115 gr) unsalted butter, softened (1 stick)
- 2 cups (400 gr) granulated white sugar
- 1/2 cup (120 gr) sour cream
- ½ cup vegetable or canola oil (120 ml – 4 oz)
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 1 1/2 cup buttermilk (120 ml – 4 oz)
Coconut-Pecan Filling
- 1 1/2 cups evaporated milk (360 ml – 12 oz)
- 2 tbsp (30 gr) tbsp cornstarch
- 3/4 cup unsalted butter (173 gr – 1 1/2 sticks)
- 1 1/2 cup (300 gr) packed light brown sugar
- 2 tsp pure vanilla extract
- 3 cups shredded coconut (I suggest unsweetened coconut)
- 1 1/2 cups (190 gr) chopped pecans
Chocolate Buttercream (optional):
- ½ cup (115 gr) unsalted butter, softened
- 2 1/2 cups (350 gr) confectioners’ sugar
- 1/4 cup (28 gr) unsweetened natural or Dutch-process cocoa powder
- 1-2 tbsps heavy cream or milk (173 gr – 1 1/2 sticks)
- 1/4 tsp salt
- 1 tsp pure vanilla extract
INSTRUCTIONS
Chocolate Cakes:
- Heat your oven to 350ºF (180ºC) and prepare two 9-inch (23-cm) cake pans with parchment paper and a light coating of baking spray.
- In a big bowl, mix together flour, baking powder, baking soda, cocoa, and salt. Set aside.
- Dissolve instant coffee in hot water and set it aside.
- Use an electric hand mixer or a stand mixer to beat butter until creamy (about 3-4 minutes). Add sugar and beat on high for another 4 minutes until it’s creamy and light. Add sour cream, oil, vanilla, vinegar, and the coffee mixture, beating for about 1 minute.
- On low speed, add the flour mixture in three parts, alternating with buttermilk, starting and ending with the flour. Mix until just combined, around 30-45 seconds. Don’t overmix.
- Pour the batter into the prepared pans.
- Bake for around 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Take the cakes out of the oven and let them cool in the pans on wire racks for 10 minutes before removing them. Let the cakes cool completely, right-side up, on a wire rack before taking off the parchment paper.
Coconut Filling:
- Combine 2 tablespoons of evaporated milk with cornstarch in a small bowl. Set aside.
- In a medium saucepan over medium heat, mix the rest of the evaporated milk, butter, and brown sugar. Whisk occasionally as it comes to a low boil. Once boiling, add the cornstarch mixture and whisk constantly until it thickens a bit, around 3-5 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Let it cool completely before layering it on the cake; it will thicken more as it cools.
Optional Chocolate Buttercream:
- In another bowl, use an electric mixer to beat unsalted butter until soft and fluffy. Gradually add confectioners’ sugar, one cup at a time, and keep mixing until well blended. Stir in heavy cream and pure vanilla extract. Continue mixing until the frosting is smooth and easy to spread. If it’s too thick, add more heavy cream slowly. If it becomes too thin, incorporate a small amount of powdered sugar.
Assemble cake:
- Make sure the cakes are level: use a big serrated knife to trim a thin layer off the cake tops, creating a flat surface.
- Put one cake layer on your cake stand or serving plate. Spread half of the coconut pecan filling evenly over the top.
- Add the second cake layer on top. If you’re using it, spread the chocolate buttercream on top.
- Cover the top evenly with the rest of the coconut pecan filling. If you like, you can decorate it with extra pecans.
- To prevent the cake from falling apart as you cut it, refrigerate for at least an hour before slicing.
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