This German Chocolate Cake is incredibly moist, indulgently rich, and absolutely decadent! It’s filled and frosted with a delightful coconut-pecan frosting that’s both nutty and buttery—a real treat. This cake is bound to leave a lasting impression!
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While it may look a bit fancy, don’t be intimidated—this cake is surprisingly easy to make. Sometimes, a fancy cake is just what you need to celebrate a special occasion in style!
This German Chocolate Cake is a delight—moist, rich, and indulgent. The coconut-pecan filling adds a gooey and buttery touch, making the whole experience simply dreamy!
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
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