German Chocolate Cake Recipe Guide

German Chocolate Cake is a showstopper on any dessert table, boasting ultra-moist chocolate layers and a signature coconut-pecan filling that’s truly unforgettable.

While its name hints at European origins, this classic cake was first introduced in 1957 after the Baker’s German’s Sweet Chocolate bar became widely available.

Today, it’s treasured for its rich history, deep chocolate flavor, and the irresistible texture contrast between tender cake and gooey, nutty filling.

Whether you’re celebrating a special occasion or simply indulging a chocolate craving, this foolproof recipe guarantees a bakery-quality result, even for home bakers.

Ingredients Checklist

A well-made German Chocolate Cake starts with the right ingredients, measured accurately and brought to the correct temperature for the best texture and flavor.

For the Chocolate Cake Layers:

• 2 cups (400g) granulated sugar

• 2½ cups (320g) all-purpose flour

• 1 cup (85g) Dutch process cocoa powder (for bold flavor and color)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup (240ml) buttermilk, room temperature

• 1 cup (240ml) hot coffee or hot water (coffee deepens the chocolate flavor)

• 1 cup (240ml) vegetable oil

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

• 120g (4oz) semisweet or German’s chocolate bar, melted and cooled

• ½ cup (120g) sour cream, room temperature (for moisture and tang)

For the Coconut-Pecan Filling:

• 1 cup (240ml) evaporated milk

• 1 cup (200g) granulated sugar

• ½ cup (115g) unsalted butter, cubed

• 3 large egg yolks

• 1 teaspoon vanilla extract

• 1⅓ cups (100g) sweetened shredded coconut

• 1 cup (120g) pecans, toasted and chopped

• ⅛ teaspoon salt

For the Chocolate Frosting (Optional but Recommended):

• 1 cup (230g) unsalted butter, softened

• 1½ cups (180g) powdered sugar, sifted

• ½ cup (60g) unsweetened cocoa powder

• ⅓ cup (80ml) heavy cream (plus more if needed)

• 1 teaspoon vanilla extract

• Pinch of salt

Ingredient Notes:

• Toasting pecans enhances their flavor and aroma.

• Dutch process cocoa provides a smoother, less acidic flavor than natural cocoa.

• If you prefer a richer cake, use semisweet or bittersweet chocolate in the batter.

• Buttermilk and sour cream work together to create a soft, plush crumb.

Step-by-Step Instructions

These comprehensive steps guide you through making, filling, and assembling the most decadent German Chocolate Cake from scratch.

1. Prepare Your Cake Pans and Ingredients

• Preheat your oven to 350°F (175°C).

• Grease and line three 9-inch round cake pans with parchment paper.

• Lightly dust pans with cocoa powder for easy release and extra flavor.

• Toast pecans at 350°F (175°C) for 8–10 minutes, cool, and chop.

• Melt chocolate gently and set aside to cool.

2. Make the Chocolate Cake

• In a medium bowl, whisk flour, cocoa, baking powder, baking soda, and salt.

• In a large bowl, beat sugar, oil, and eggs until lightened, about 3 minutes.

• Mix in vanilla, melted chocolate, and sour cream.

• Add dry ingredients in three batches, alternating with buttermilk and hot coffee/water, starting and ending with dry ingredients. Mix until just combined; avoid overmixing.

• Divide the batter evenly among prepared pans. Tap each pan to remove air bubbles.

• Bake for 22–28 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

• Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.

3. Make the Coconut-Pecan Filling

• In a heavy-bottomed saucepan, combine evaporated milk, sugar, butter, egg yolks, and salt.

• Cook over medium heat, stirring constantly, until thickened and golden (8–12 minutes). The mixture should coat the back of a spoon.

• Remove from heat and stir in vanilla, coconut, and toasted pecans.

• Cool to room temperature before using. The filling will thicken as it cools.

4. Make the Chocolate Frosting

• Beat softened butter until creamy and pale.

• Add powdered sugar and cocoa gradually, beating until smooth and fluffy.

• Add vanilla and salt. Mix in heavy cream, a tablespoon at a time, until desired spreading consistency is reached.

5. Assemble the Cake

• Level cakes with a serrated knife if needed for a neat, stable stack.

• Place one cake layer on a serving plate.

• Spread half the coconut-pecan filling over the layer (do not spread to the very edge).

• Add the second cake layer and spread with remaining coconut-pecan filling.

• Top with the third cake layer.

• Frost the sides and edges of the top layer with chocolate frosting, leaving the coconut-pecan filling exposed in the center for a traditional look.

• Decorate with additional pecans or chocolate shavings if desired.

Tips for Perfect Results

These practical tips help ensure your cake is bakery-worthy every time.

• Room Temperature Ingredients: Ensures even mixing and a light, uniform crumb.

• Weigh Ingredients: A kitchen scale is more accurate than cups, especially for flour and cocoa.

• Don’t Overbake: Remove cakes when a few moist crumbs cling to the tester for a moist texture.

• Let Filling Thicken: Cook the filling until it’s thick, or it may run after assembly.

• Cool Before Assembling: Cakes and filling should be fully cool to prevent melting and sliding.

Troubleshooting:

• Dry Cake? Reduce baking time or add a touch more sour cream.

• Cracked Top? Don’t overmix or overbake.

• Filling too runny? Cook a little longer, or add extra coconut.

Serving Suggestions

Present your German Chocolate Cake as the star dessert at any celebration or as a decadent weekend treat.

• Classic: Serve with extra toasted pecans or coconut sprinkled on top.

• A La Mode: Add a scoop of vanilla or coconut ice cream.

• With Coffee: Pair with strong brewed coffee or espresso.

• Decorate: Use a piping bag to create chocolate swirls or a ring of pecans for an elegant finish.

Definition: A La Mode
A dessert served with a scoop of ice cream, perfect for enhancing warm or rich cakes.

Storage Tips

• Make-Ahead: Cake layers and fillings can be made 1–2 days in advance. Wrap cake layers tightly in plastic wrap and refrigerate.

• Filling & Frosting: Store in airtight containers in the fridge up to 3 days; bring to room temperature before assembling.

• Leftovers: Store assembled cake covered in the refrigerator up to 5 days.

• Freezing: Wrap individual slices in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge before serving.

Final Thoughts

A slice of homemade German Chocolate Cake is pure comfort, blending moist chocolate layers with the sweet crunch of coconut-pecan filling and a silky chocolate frosting.

With this detailed recipe and all the pro tips, anyone can create a memorable dessert worthy of family celebrations and special occasions. Enjoy the process, experiment with the decorating, and make this classic your own—it’s bound to become a cherished tradition.