Layers of tender chocolate cake, coconut-pecan filling, and silky chocolate frosting—this is cake with attitude.
This isn’t your boxed-mix bake sale cake. German Chocolate Cake demands respect: three tender chocolate layers, a lush, custardy coconut-pecan filling, and a dense chocolate buttercream that ties it all together. We’re talking deep cocoa flavour, balanced sweetness, and textures that play off each other—crumbly cake meets chewy filling meets rich frosting. It takes time and technique, but every step is worth it when you slice into this showstopper.
Recipe Card
- Recipe name: German Chocolate Cake
- Summary: A three-layer chocolate cake filled with coconut-pecan custard and frosted with rich chocolate buttercream—ultimate indulgence with balanced textures and deep chocolate flavour.
- Prep time: 40 minutes
- Cook time: 30–35 minutes
- Additional time: 1 hour cooling + 4 hours chilling between layers + optional garnish time
- Total time: ~6 hours (mostly resting/chill time)
- Servings: 12 generous slices
- Diet: Vegetarian (contains dairy, eggs, gluten)
- Method: Creaming → Bake → Custard filling → Frost → Assemble
Ingredients
Cake Layers
- 2 cups (250g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp fine sea salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil or melted unsalted butter
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) hot coffee or water
Coconut-Pecan Filling
- 1 cup (200g) brown sugar
- 1 cup (240ml) evaporated milk
- 3 large egg yolks, lightly beaten
- ½ cup (113g) unsalted butter
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Chocolate Buttercream Frosting
- 1 cup (227g) unsalted butter, room temperature
- 3½ cups (420g) powdered sugar, sifted
- ½ cup (50g) unsweetened cocoa powder, sifted
- 2–4 Tbsp heavy cream or milk
- 2 tsp pure vanilla extract
- Pinch of salt
Instructions
1. Prep & Oven
Preheat oven to 350°F (175°C). Grease three 8″ round cake pans and line bottoms with parchment. Grease and flour lightly.
2. Dry Mix
In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until uniform. This even distribution matters—no clumps, no off-batches.
3. Wet Mix & Creaming
In a separate bowl, whisk buttermilk, oil, eggs, and vanilla. Pour into dry ingredients, stirring gently until just combined.
4. Thin the Batter
Slowly add hot coffee (or hot water) while stirring. Batter will be thin—this yields super-moist cake layers baked to tender perfection. Don’t panic at consistency; this is correct.
5. Bake the Layers
Divide batter evenly among pans. Bake 30–35 minutes until cake springs back and a toothpick comes out with moist crumbs. Rotate pans halfway for even rise.
6. Cool
Let layers rest in pans 10 minutes, then invert onto racks. Remove parchment. Cool completely—at least 1 hour. Cake layers must be fully cool before filling or frosting to avoid meltdown.
7. Make the Filling
In medium saucepan, combine brown sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 10 minutes). Do not boil aggressively or eggs curdle. Remove from heat, stir in vanilla, coconut, and pecans. Cool to room temperature, then refrigerate until spreadable but firm—about 2 hours.
8. Prepare Chocolate Buttercream
With electric mixer, beat butter 2–3 minutes until pale. On low, add powdered sugar and cocoa in batches, mixing after each addition. Add vanilla, salt, and 2 Tbsp cream. Increase speed and beat 2 minutes until fluffy. Adjust consistency with extra cream or sugar as needed. Beat final 1 minute for peak volume.
9. Assemble the Cake
- Layer 1: Place one cake layer on platter. Spread one-third filling evenly.
- Layer 2: Top with second layer; repeat filling.
- Layer 3: Place final layer. At this point, chill the semi-assembled cake 30 minutes to stabilize.
10. Frost
Apply a thin crumb coat of chocolate buttercream. Chill 15 minutes. Then frost sides and top with remaining buttercream, smoothing or swirling as desired.
11. Garnish
If you like, spoon extra coconut-pecan filling on top or sprinkle toasted pecans around edge. For drama, shave dark chocolate curls over the top.
12. Final Chill
Chill assembled cake at least 1 hour before slicing. This resting step sets layers, prevents filling squeeze-out, and delivers clean slices.
Notes
- Coffee vs. Water: Coffee deepens chocolate flavor. Water works if you’re caffeine-averse.
- Evaporated milk: Provides caramel notes and thick texture. Don’t substitute regular milk—custard won’t set properly.
- Egg yolks in filling: They enrich and thicken; don’t skip or use whole eggs.
- Layer chilling: Semi-assembling and chilling before frosting prevents messy layers—practice patience.
- Butter temperature: For frosting, stick to room temp (68–70°F). Too warm = greasy frosting; too cold = lumpy.
- Storage: Keep cake covered in fridge up to 4 days. Bring to room temp 1 hour before serving.
- Freezing: Wrap tightly; freeze up to 1 month. Thaw overnight in fridge.
This German Chocolate Cake is the product of technique—cream, precise temperatures, layering, and intentional chilling. You created moist chocolate cake, custardy coconut-pecan filling, and whipped chocolate frosting. Not an easy dump-and-go bake, but a recipe worth every step. Slice it thick, serve with coffee or milk, and watch how something made from scratch transforms a celebration.
When someone asks, “Where did you get this?” You lean in and say with a grin: “I made it—from first crumb to final swirl.”
