German Chocolate Cake is a rich layered chocolate cake filled with coconut pecan frosting. This classic cake is a household favorite for coconut lovers!
German Chocolate Cake
German Chocolate cake is a traditional rich chocolate layer cake filled with a gooey coconut pecan filling. Did you know that German Chocolate cake isn’t actually German? The name German Chocolate actually comes from the brand of chocolate that is used for this classic cake: German’s Sweet Chocolate. Samuel German invented a sweeter, darker chocolate to use for baking in the late 19th century. A recipe for this cake was featured in the Dallas Morning News in 1957 featuring German’s Sweet chocolate as the star ingredient and this cake has remained a household staple ever since!
How to Make German Chocolate Cake
For the most authentic version of this cake, use German’s Sweet Chocolate (now sold as Baker’s German’s Sweet Chocolate); although you can substitute equal amounts of a good quality baking chocolate if desired .
Some recipes for this cake use a chocolate buttercream to frost the sides and top of this cake after it is filled with the coconut pecan frosting; I prefer not to use buttercream since the coconut pecan frosting is sweet enough on its own. If you prefer to frost this cake with a buttercream, be sure not to overfill the coconut pecan frosting in between the cake layers to avoid getting it into the buttercream.
Ingredients
For the cake:
- 2 ¼ cup cake flour
- 2 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 ¼ cup brown sugar, packed
- 1 ¼ cup granulated sugar
- 3 large eggs, room temperature
- 4 oz. Baker’s German’s Sweet Chocolate, melted and slightly cooled
- 1 tsp vanilla extract
- ½ cup buttermilk, room temperature
- 1 cup boiling water
For the coconut pecan frosting:
- 1 cup granulated sugar
- 3 large egg yolks
- 1 cup evaporated milk
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups toasted pecans, chopped
- 2 cups shredded, sweetened coconut
Instructions
For the cake:
Sift together the cake flour, baking soda, and salt. In the bowl of a stand mixer or large mixing bowl, cream together the unsalted butter with the brown sugar and granulated sugar. Add in eggs, one at a time, followed by the melted chocolate and vanilla extract.
Alternate adding in the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Slowly add in the boiling water.
Line and grease 3-8” round cake pans, evenly distribute the batter into the 3 prepared pans. Bake at 350℉ for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool cakes on wire rack completely before assembling; gently run knife around edge of cake before removing from cake pan and remove parchment paper before assembling.
For the coconut pecan frosting:
Combine all ingredients except for the vanilla extract, coconut and pecans in a medium sized saucepan over medium heat. Bring to a boil, whisking constantly and cook until thick. Once thickened, remove from heat and add vanilla extract. Allow to cool to room temperature.
Once room temperature, add in coconut and pecans. To assemble cake, fill each layer and the top of the cake with the coconut pecan frosting. Garnish with additional pecans if desired.
Tips for German Chocolate Cake
- Yields 12 large slices or 16 small slices
- If you can’t find Baker’s German’s Sweet chocolate, you can substitute equal amounts of a good quality baking chocolate
- Refrigerate any leftovers for up to 72 hours
- If frosting with a chocolate buttercream after filling the cake with the coconut pecan frosting, be sure not to overfill the layers to avoid getting the coconut pecan frosting into the buttercream
Made this recipe? Comment or rate below or on Instagram or Pinterest!
Want more coconut recipes? Check out these recipes:
German Chocolate Cake
Equipment
- mixing bowls of various sizes
- electric or stand mixer
- medium sized saucepan
- 3-8” round cake pans
- parchment paper, for lining cake pans
Ingredients
For the cake
- 2 ¼ cup cake flour
- 2 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 ¼ cup brown sugar packed
- 1 ¼ cup granulated sugar
- 3 large eggs room temperature
- 4 oz. Baker’s German's Sweet Chocolate melted and slightly cooled*
- 1 tsp vanilla extract
- ½ cup buttermilk room temperature
- 1 cup boiling water
For the coconut pecan frosting
- 1 cup granulated sugar
- 3 large egg yolks
- 1 cup evaporated milk
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups toasted pecans chopped
- 2 cups shredded sweetened coconut
Instructions
For the cake
- Sift together the 2 ¼ cup cake flour, 2 tsp baking soda, and ½ tsp salt in a medium sized mixing bowl.
- In the bowl of a stand mixer or large mixing bowl, cream together the ½ cup unsalted butter with the 1 ¼ cup brown sugar and 1 ¼ cup granulated sugar.
- Add in 3 large eggs, one at a time, followed by the 4 oz. Baker’s German's Sweet Chocolate (melted and slightly cooled) and 1 tsp vanilla extract.
- Alternate adding in the dry ingredients with the ½ cup buttermilk, beginning and ending with the dry ingredients. Slowly add in the 1 cup boiling water.
- Line and grease 3-8” round cake pans, evenly distribute the batter into the 3 prepared pans. Bake at 350℉ for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool cakes on wire rack completely before assembling; gently run knife around edge of cake before removing from cake pan and remove parchment paper before assembling.
For the coconut pecan frosting
- Combine all ingredients for the coconut pecan frosting (1 cup granulated sugar, 3 large egg yolks, 1 cup evaporated milk, ½ cup unsalted butter) except for the vanilla extract, coconut and pecans in a medium sized saucepan over medium heat.
- Bring to a boil, whisking constantly and cook until thick. Once thickened, remove from heat and add 1 teaspoon vanilla extract. Allow to cool to room temperature.
- Once room temperature, add in 1 ½ cups toasted pecans and 2 cups shredded sweetened coconut; stir until all combined.
- To assemble cake, fill each layer and the top of the cake with the coconut pecan frosting. Garnish with additional pecans if desired.
Notes
- Yields 12 large slices or 16 small slices
- If you can’t find Baker’s German’s Sweet chocolate, you can substitute equal amounts of a good quality baking chocolate
- Refrigerate any leftovers for up to 72 hours
- If frosting with a chocolate buttercream after filling the cake with the coconut pecan frosting, be sure not to overfill the layers to avoid getting the coconut pecan frosting into the buttercream
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