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This homemade German Chocolate Cake Recipe features layers of moist chocolate cake layers, a coconut pecan filling, and a generous drizzle of chocolate ganache and chocolate whipped cream on top! Recipe include video tutorial for a detailed, step by step guide!
For more cake recipes, make my yellow cake with chocolate frosting and red velvet cake with cream cheese frosting!
German Chocolate Cake Overview
- ⭐ Difficulty: Moderate
- 🕒 Prep Time: 45 minutes
- 🥣 Bake Time: 35–40 minutes
- 🧑🍳 Total Time: About 4 hours, including chilling and assembly
- 👪 Serves: 16 slices
- 🥣 Main Ingredients: Cocoa powder, buttermilk, hot coffee, evaporated milk, sweetened coconut, toasted pecans, and heavy cream
- ⭐ Why You’ll Love It: The ultra-moist chocolate cake layers are filled with thick, gooey coconut-pecan frosting, then finished with chocolate ganache and fluffy chocolate whipped cream for a rich, showstopping dessert that’s worth every step.
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Ok, so I switched things up a bit with this decadent German chocolate cake – and honestly, it was for the better. After testing several classic versions made with melted German chocolate and whipped egg whites, I kept running into the same issue: the cakes came out little dry and not nearly chocolatey enough.
I wanted something softer and richer with deep chocolate flavor in every bite. So, I used my favorite chocolate cake base from my Matilda Chocolate Cake and the end result was spectacular. Everything comes together with a straightforward mixing method, giving you rich chocolate flavor and a delicate crumb with far less fuss.
Table of contents
What Makes This German Chocolate Cake Different
- A deeply chocolatey cake made with cocoa powder, without the traditional whipped-egg-white method. I wanted a cake that stayed moist, tender, and full of real chocolate flavor, so I moved away from the classic version. The result is a fudgy cake that can hold its own next to the coconut-pecan filling.
- Coconut-pecan frosting in just the right amount: The frosting is still the star, but I use it where it has the most impact—between the layers and across the top. You get plenty of gooey coconut and toasted pecans without the cake becoming overly sweet or heavy.
- Finished with chocolate whipped cream and ganache: A silky chocolate ganache drip and piped chocolate whipped cream give the cake a polished finish without weighing it down like a thick buttercream. They add another layer of chocolate flavor while keeping the cake balanced.
Key Ingredients
(full list of ingredients can be found in the recipe card at the bottom of this post)
- Hot coffee deepens the flavor of the cocoa powder. The heat helps bloom the cocoa, bringing out a darker color and a more intense chocolate flavor.
- Buttermilk reacts with the baking soda to help the cake rise while keeping the crumb soft and moist. Its subtle tang also balances the sweetness of the chocolate cake and coconut-pecan frosting.
- Vegetable oil remains liquid at room temperature, which helps this German chocolate cake stay exceptionally moist, even after the layers have been refrigerated.
- Evaporated milk is more concentrated than regular milk, giving the German chocolate cake frosting its signature rich, creamy consistency.
- Milk powder is my secret ingredient for a richer, more bakery-style chocolate cake. It adds concentrated dairy flavor, improves browning, and helps create a softer, more tender crumb.
- Egg yolks and cornstarch: Egg yolks add richness and help create a smooth custard base, while cornstarch provides extra stability. Together, they produce a coconut-pecan frosting that thickens properly, holds between the cake layers, and slices cleanly.
- Sweetened coconut flakes provide the chewy texture and coconut flavor expected in a classic German chocolate cake. It also absorbs some of the custard base as the frosting cools, helping it become thick and scoopable. Save leftovers for my coconut layer cake recipe!
- Toasted pecans intensifies their buttery flavor and adds a crisp contrast to the soft chocolate cake and chewy coconut frosting. I do this in my butter pecan pound cake and it really enhances the flavor.
Substitutions and Variations
- If you don’t have coffee on hand, you can swap for hot water mixed with espresso powder (about 1 tbsp) or just use hot water alone.
- The milk powder is a nice to have but isn’t mandatory to the success of the recipe. If you don’t have any, you can skip it.
- In recipe testing, I found that I prefer to eat this cake with the coconut pecan frosting alone instead of covering with a chocolate buttercream. I found that adding a buttercream made the cake too sweet. However, if you’d like to add a chocolate buttercream, use the frosting from my triple chocolate cake.
How To Make German Chocolate Cake
These step-by-step photos are here to guide you. Scroll to the full recipe or tap “Jump to Recipe” for the measurements and instructions.
Prep: Prepare the pans and dry ingredients. Coat cake pans with nonstick baking spray or parchment paper rounds. Sift together the all purpose flour, cocoa powder, milk powder, baking soda, baking powder, and salt, then add both sugars.
Step 1: Mix the cake batter. In a large bowl, whisk the vegetable oil, eggs, vanilla extract, and buttermilk until smooth. Add the dry ingredients and mix just until combined, then whisk in hot coffee.
Step 2: Bake and chill the cake layers. Pour batter into the prepared pans. Pro Tip: For equal layers, weigh the finished batter, divide the total by three, and add the same amount to each cake pan. Bake for 35–40 minutes, until a toothpick comes out with a few moist crumbs. Cool for 10 minutes, then carefully wrap each layer in plastic wrap. Cool completely and refrigerate for 2–3 hours.
Step 3: Cook the coconut-pecan frosting. Whisk the egg yolks, cornstarch, heavy cream, evaporated milk, brown sugar, and melted butter in a saucepan. Cook over medium heat until it comes to a low boil, stirring constantly, then simmer for 10–12 minutes until thick enough to coat the back of a spoon.
Step 4: Chill frosting and assemble the cake. Stir vanilla, coconut, and chopped pecans. Spread onto a baking sheet and refrigerate until thick and scoopable. .
Step 5: Assemble the cake. Once chilled, layer generously between and on top of the chilled cake layers
Step 6: Decorate with ganache and chocolate whipped cream. Make the ganache, then drizzle it on top of the cake. Whip up the chocolate whipped cream and pipe decorative swirls on top.
Britney’s Pro Baking Tips
- Be mindful of ingredient temps! Bring the eggs and buttermilk to room temperature before mixing so they blend evenly into the batter. The coffee should be hot to bloom the cocoa, while the heavy cream for the whipped topping must remain very cold.
- Weigh your ingredients with a kitchen scale for best results! This will completely revamp your baking game if you don’t already measure your ingredients this way. It ensures that you are adding the correct amount of ingredients as measuring cups are not as accurate.
- Chill the assembled cake before slicing. This cake is a very delicate, moist cake! A short chill allows the frosting and layers to settle, giving you cleaner slices. For the neatest cuts, use a warm, dry knife and wipe it clean between each slice.
- Judge the frosting by texture, not only time. The frosting can be tricky so use visual cues in addition to time. It should visibly thicken and coat the back of a spoon, akin to caramel. Remember that it will become much thicker as it cools, so avoid cooking it until it looks fully set in the pan.
- Cool the frosting in a thin layer. Spreading it onto a baking sheet increases the surface area so it cools faster and more evenly. Leaving it uncovered also prevents condensation from dripping into the frosting and making it loose.
German Chocolate Cake FAQs
Not for this recipe. Some traditional German chocolate cake recipes separate the eggs, whip the whites, and fold them into the batter. This version uses whole eggs and a straightforward mixing method to produce soft, moist cake layers without that additional step.
German chocolate cake is named after Samuel German, the baker who developed German’s Sweet Chocolate for Baker’s Chocolate Company. Despite the name, the cake did not originate in Germany.
Yes. The chocolate cake layers can be baked, wrapped tightly, and refrigerated for up to 2 days before assembling. The coconut-pecan frosting can also be prepared 1–2 days ahead and stored in an airtight container in the refrigerator. Freezing option: The unfrosted cake layers freeze very well. Wrap each layer tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw the wrapped layers overnight in the refrigerator before assembling. For the best texture, prepare the coconut-pecan frosting and chocolate whipped cream fresh.
The frosting should look visibly thicker and coat the back of a spoon without immediately sliding off. When you drag a finger through the coating, the line should remain clear. Avoid cooking it until it looks completely firm, since it thickens significantly while chilling.
Store the assembled cake covered in the refrigerator for up to 4 days. Because the cake contains a cooked custard frosting and whipped cream, it should not sit at room temperature for extended periods.
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German Chocolate Cake Recipe
Ingredients
Chocolate Cake
- 3 cups All Purpose Flour , (sifted)
- 1 cup Unsweetened Cocoa Powder, (sifted) Note: Please cocoa powder that's 20-24% fat
- 2 tbsp Milk Powder
- 2 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 1/4 tsp Kosher Salt
- 2 cups Sugar
- 1/2 cup Brown Sugar
- 1 1/2 cups Vegetable Oil
- 3 large Eggs
- 1 1/2 tbsp Vanilla Extract
- 1 1/2 cups Whole Fat Buttermilk
- 1 1/2 cups Coffee, (hot)
German Chocolate Cake Frosting
- 5 Egg Yolks
- 3 tbsp Cornstarch
- 1/4 cup Heavy Cream
- 12 oz Evaporated Milk
- 1 1/2 cups Brown Sugar
- 3/4 cup Salted Butter, (melted)
- Pinch Kosher Salt
- 2 tsp Vanilla Extract
- 2 1/2 cups Sweetened Coconut Flakes
- 1 1/2 cups Pecan Halves, (chopped and toasted)
Chocolate Ganache Drip
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/3 cup Heavy Cream
Chocolate Whipped Cream
- 1 1/2 cups Heavy Cream , (cold)
- 1/4 cup Powdered Sugar
- 1/4 cup Cocoa Powder
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven 325 degrees F. Spray 3 8-inch cake pans with nonstick baking spray.
- In a large bowl, sift all purpose flour, cocoa powder, milk powder, baking soda, baking powder, and kosher salt. Whisk together, then add sugar and brown sugar and mix until combined. 3 cups All Purpose Flour 1 cup Unsweetened Cocoa Powder 2 tbsp Milk Powder 2 1/2 tsp Baking Soda 1 1/2 tsp Baking Powder 1 1/4 tsp Kosher Salt 2 cups Sugar 1/2 cup Brown Sugar
- In a separate bowl, mix together vegetable oil, eggs, vanilla extract, and buttermilk. Whisk for about 1 minute, until combined. 1 1/2 cups Vegetable Oil 3 large Eggs 1 1/2 tbsp Vanilla Extract 1 1/2 cups Whole Fat Buttermilk
- Add the dry ingredients to the wet ingredients and whisk until just combined, then pour hot coffee into the bowl. Whisk until just combined and smooth. 1 1/2 cups Coffee
- Divide the cake batter equally among the prepared pans. Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out with just a few moist crumbs.
- Allow the cakes to cool in the pan for 10 minutes. Spread a piece of plastic wrap onto a flat surface (your counter top). Turn one of the cakes over onto the plastic wrap, remove the cake pan, and wrap the cake with the plastic wrap. Repeat with the remaining 2 cake layers. Allow the cakes to cool completely, then place into the refrigerator for at least 2-3 hours, until completely cold. (this traps the steam in the cake and makes for a very moist cake)
- While the cakes are baking, make the coconut pecan frosting. Add egg yolks, cornstarch, heavy cream, evaporated milk, brown sugar, and melted butter to a medium sauce pan. Before adding to the heat, whisk together until combined. 5 Egg Yolks 3 tbsp Cornstarch 1/4 cup Heavy Cream 12 oz Evaporated Milk 1 1/2 cups Brown Sugar 3/4 cup Salted Butter
- Place onto the stove over medium heat and bring to a boil, stirring constantly. Once boiling, reduce heat to low and simmer until slightly thickened, about 10-12 minutes. The frosting is done when it coats the back of a spoon. Remove from heat and add salt, vanilla extract, coconut flakes, and pecans. Fold together and pour onto a baking sheet. Do not cover with plastic wrap. Place in the refrigerator to set for 1-2 hours. It’s ready to when it’s a scoopable texture, it should no longer be runny. Pinch Kosher Salt 2 tsp Vanilla Extract 2 1/2 cups Sweetened Coconut Flakes 1 1/2 cups Pecan Halves
- Once cooled completely, unwrap one of the cakes and place onto a cake stand. Pro Tip: Handle the cakes with care, they're very soft and delicate!!
- Spread a generous layer of the german chocolate frosting on top. Repeat with all three layers. Place into the refrigerator for about 15 minutes, just to set.
- While the cake is in the fridge, make the chocolate ganache drip. Heat heavy cream in a medium bowl in the microwave for about 1 minute, until hot. Then add chocolate chips and let it sit in the warm cream for about 2-3 minutes, then stir until smooth and combined and all of the chocolate chips are melted. Let it sit for 10 minutes. Use a spoon to drizzle the drip down the sides of the cake. 1/2 cup Semi-Sweet Chocolate Chips 1/3 cup Heavy Cream
- Next, make the chocolate whipped cream. Whisk together heavy cream, powdered sugar, vanilla extract, and cocoa powder in a large bowl until stiff peaks form. Add to a piping bag and pipe spiral mounds on top of the cake. Garnish with cherries if you'd like! 1 1/2 cups Heavy Cream 1/4 cup Powdered Sugar 1/4 cup Cocoa Powder 1 tsp Vanilla Extract
Video
Notes
- Be mindful of ingredient temps! Bring the eggs and buttermilk to room temperature before mixing so they blend evenly into the batter. The coffee should be hot to bloom the cocoa, while the heavy cream for the whipped topping must remain very cold.
- Weigh your ingredients with a kitchen scale for best results! This will completely revamp your baking game if you don’t already measure your ingredients this way. It ensures that you are adding the correct amount of ingredients as measuring cups are not as accurate.
- Chill the assembled cake before slicing. This cake is a very delicate, moist cake! A short chill allows the frosting and layers to settle, giving you cleaner slices. For the neatest cuts, use a warm, dry knife and wipe it clean between each slice.
- Judge the frosting by texture, not only time. The frosting can be tricky so use visual cues in addition to time. It should visibly thicken and coat the back of a spoon, akin to caramel. Remember that it will become much thicker as it cools, so avoid cooking it until it looks fully set in the pan.
- Cool the frosting in a thin layer. Spreading it onto a baking sheet increases the surface area so it cools faster and more evenly. Leaving it uncovered also prevents condensation from dripping into the frosting and making it loose.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
