I love the rich, sweet layers of this cake. It has moist chocolate cake, a chewy coconut-pecan filling, and creamy chocolate buttercream. The flavors work well together and make a special dessert for birthdays or holidays. If you like rich cakes with coconut and nuts, you might also enjoy a delicious banana coffee cake recipe for another easy treat.
why make this recipe
This cake tastes deep and sweet. The coconut-pecan topping adds chew and crunch. The chocolate layers are moist and soft. You can make it for family meals, parties, or special days. It is not hard and looks impressive.
how to make German Chocolate Cake
Heat oven and prepare pans:
- Heat oven to 375°F. Grease two 8 or 9-inch round baking pans.
- Cut a round piece of wax or parchment paper for the bottom of each pan. Press it in. This helps the cake come out clean.
For the cake:
- In a large bowl, mix 2 cups granulated sugar, 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
- Add 2 large eggs, 1 cup buttermilk, 1/2 cup oil, and 2 teaspoons vanilla extract. Beat until smooth.
- Stir in 1 cup boiling water slowly. The batter will be thin. That is okay.
- Divide batter evenly between the prepared pans.
- Bake 30 to 35 minutes or until a toothpick in the center comes out clean.
- Let cakes cool in pans 10 minutes, then turn out onto a wire rack. Remove paper and cool completely.
For the German chocolate frosting (coconut-pecan filling):
- In a saucepan, melt 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1/2 cup butter, 3/4 cup evaporated milk over medium heat. Stir until smooth.
- Beat 3 large egg yolks in a bowl. Slowly stir some of the hot mixture into the yolks to warm them, then return egg mixture to the pan.
- Cook, stirring constantly, until the mixture thickens. Remove from heat.
- Stir in 1 Tablespoon vanilla extract, 1 cup chopped pecans, and 1 cup shredded sweetened coconut. Let cool to room temperature. The filling will thicken more as it cools.
For the chocolate buttercream frosting:
- In a bowl, beat 1/2 cup butter until smooth.
- Add 2/3 cup unsweetened cocoa powder and mix.
- Gradually add 3 cups powdered sugar, alternating with 1/3 cup evaporated milk, until you reach a spreadable consistency.
- Stir in 1 teaspoon vanilla extract. Beat until light and smooth.
Cake Assembly:
- If cake tops are domed, level them with a knife.
- Place one cake layer on a serving plate. Spread the coconut-pecan filling evenly over it.
- Place the second cake layer on top.
- Use the chocolate buttercream to frost the top and sides of the cake.
- You can add extra chopped pecans or coconut on top for decoration.
Ingredients :
- 2 cups granulated sugar ((400 g))
- 1 3/4 cups all-purpose flour ((210 g))
- 3/4 cup unsweetened cocoa powder ((75 g))
- 1 1/2 teaspoons baking powder ((6 g))
- 1 1/2 teaspoons baking soda ((7.5 g))
- 1 teaspoon salt ((5 g))
- 2 large eggs
- 1 cup buttermilk ((240 ml))
- 1/2 cup oil ((vegetable or canola oil) (120 ml))
- 2 teaspoons vanilla extract ((10 ml))
- 1 cup boiling water ((240 ml))
- 1/2 cup light brown sugar ((100 g))
- 1/2 cup granulated sugar ((100 g))
- 1/2 cup butter ((115 g))
- 3 large egg yolks
- 3/4 cup evaporated milk ((180 ml))
- 1 Tablespoon vanilla extract ((15 ml))
- 1 cup chopped pecans ((120 g))
- 1 cup shredded sweetened coconut ((80 g))
- 1/2 cup butter ((115 g))
- 2/3 cup unsweetened cocoa powder ((65 g))
- 3 cups powdered sugar ((360 g))
- 1/3 cup evaporated milk ((80 ml))
- 1 teaspoon vanilla extract ((5 ml))
how to serve German Chocolate Cake
- Serve at room temperature for best flavor.
- Cut into slices and serve on dessert plates. A fork works fine.
- Add a scoop of vanilla ice cream or a small dollop of whipped cream if you like.
how to store German Chocolate Cake
- Store covered at room temperature for 1 day.
- For 2–4 days, store in the refrigerator in an airtight cake box or covered with plastic wrap.
- To freeze: wrap the whole cake or slices tightly in plastic, then foil. Freeze up to 2 months. Thaw in the fridge overnight.
tips to make German Chocolate Cake
- Measure flour by spooning into the cup and leveling with a knife.
- Let the cake cool completely before adding the coconut-pecan filling.
- If the frosting is too thick, add a little more evaporated milk, one teaspoon at a time.
- Use fresh coconut and pecans for the best flavor.
- Do not overbake. Check the cake a few minutes before the time ends.
variation (if any)
- Use walnuts instead of pecans.
- Make cupcakes and top each with a small spoon of the coconut-pecan filling.
- For a lighter cake, use half whole wheat and half all-purpose flour (note texture will change).
FAQs
Q: Can I use regular milk instead of evaporated milk?
A: Yes. Regular milk works, but the filling will be a bit less rich.
Q: Can I make the filling ahead of time?
A: Yes. Make it a day ahead and keep it in the fridge. Bring it to room temperature before using.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, it is done.
Q: Can I skip the buttercream and use only the coconut-pecan filling?
A: Yes. The filling is sweet and rich and can be used as the main topping if you prefer.
Q: Is this cake very sweet?
A: It is sweet. The coconut-pecan topping and the buttercream add extra sweetness. You can adjust sugar a little in the frosting if you want less sweet.
German Chocolate Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and sweet cake with moist chocolate layers, chewy coconut-pecan filling, and creamy chocolate buttercream, perfect for special occasions.
Ingredients
- 2 cups granulated sugar (400 g)
- 1 3/4 cups all-purpose flour (210 g)
- 3/4 cup unsweetened cocoa powder (75 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1 1/2 teaspoons baking soda (7.5 g)
- 1 teaspoon salt (5 g)
- 2 large eggs
- 1 cup buttermilk (240 ml)
- 1/2 cup vegetable or canola oil (120 ml)
- 2 teaspoons vanilla extract (10 ml)
- 1 cup boiling water (240 ml)
- 1/2 cup light brown sugar (100 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup butter (115 g)
- 3 large egg yolks
- 3/4 cup evaporated milk (180 ml)
- 1 Tablespoon vanilla extract (15 ml)
- 1 cup chopped pecans (120 g)
- 1 cup shredded sweetened coconut (80 g)
- 1/2 cup butter (115 g)
- 2/3 cup unsweetened cocoa powder (65 g)
- 3 cups powdered sugar (360 g)
- 1/3 cup evaporated milk (80 ml)
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Preheat oven to 375°F and prepare two 8 or 9-inch round baking pans with grease and parchment paper.
- In a large bowl, mix together sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla; beat until smooth. Stir in boiling water slowly.
- Divide batter evenly between prepared pans and bake for 30-35 minutes until toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, melt brown sugar, granulated sugar, butter, and evaporated milk in a saucepan over medium heat, stirring until smooth.
- Beat egg yolks in a bowl; slowly stir in the hot mixture to warm them, then return to the pan and cook until thickened.
- Remove from heat, stir in vanilla, pecans, and coconut; let cool to room temperature.
- For chocolate buttercream, beat butter until smooth, then add cocoa and mix.
- Gradually add powdered sugar and evaporated milk until spreadable; stir in vanilla.
- Assemble the cake by leveling cake layers if needed, spreading coconut-pecan filling between layers, frosting the top and sides with buttercream.
- Decorate with additional chopped pecans or coconut if desired.
Notes
Serve at room temperature for best flavor. Pair with ice cream or whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
