Best German Chocolate Cake is a classic dessert known for its moist, chocolatey layers paired with a rich coconut pecan filling and creamy chocolate frosting. This timeless treat is perfect for any celebration, bringing together indulgent flavors and textures that delight every sweet tooth.
Why You’ll Love This German Chocolate Cake
This cake is a true crowd-pleaser. Its decadent layers of moist chocolate cake are complemented by the irresistible coconut pecan filling, delivering the perfect balance of sweetness and nuttiness. Topped with smooth chocolate frosting, every bite is an explosion of flavor and texture.
Whether it’s for a birthday, anniversary, or just because, this recipe guarantees a show-stopping dessert that’s surprisingly simple to make. Plus, the satisfaction of creating this masterpiece from scratch will leave you feeling like a professional baker.
Let me walk you through the ingredients and steps, making this a fun and rewarding baking experience.
Ingredients
For the Cake:
- All-purpose flour: 1 ¾ cups (219 g) for structure.
- Unsweetened cocoa powder: ¾ cup (62 g) for deep chocolate flavor.
- Granulated sugar: 1 ¾ cups (350 g) for sweetness.
- Baking soda: 2 teaspoons for a perfect rise.
- Baking powder: 1 teaspoon to enhance texture.
- Salt: 1 teaspoon to balance flavors.
- Espresso powder: 2 teaspoons (optional) for enhancing chocolate flavor.
- Canola oil: ½ cup (120 ml) to keep the cake moist.
- Eggs: 2 large, at room temperature for a smooth batter.
- Sour cream: ¾ cup (180 g), adds richness.
- Buttermilk: ½ cup (120 ml), keeps the cake tender.
- Vanilla extract: 2 teaspoons for depth of flavor.
- Hot water or coffee: ½ cup (120 ml) for a smoother batter.
For the Coconut Pecan Filling:
- Unsalted butter: ½ cup (113 g), adds creaminess.
- Light or dark brown sugar: 1 cup (200 g), creates a caramel-like base.
- Egg yolks: 3 large, for richness and texture.
- Evaporated milk: 1 can (12 ounces; 354 ml), thickens the filling.
- Vanilla extract: 1 teaspoon, enhances flavor.
- Sweetened shredded coconut: 2 cups, for a chewy texture.
- Chopped pecans: 1 cup (125 g), toasted for added crunch.
For the Chocolate Frosting:
- Chocolate buttercream frosting: Enough to cover the top and sides.
- Optional garnish: Extra toasted pecans and shredded coconut.
Recommended Tools
- 9-inch cake pans: For evenly baked layers.
- Electric mixer: To ensure smooth batter and frosting.
- Mixing bowls: For wet and dry ingredients.
- Cooling rack: Helps layers cool evenly.
- Offset spatula: For flawless frosting application.
How to Make the Cake Batter
Step 1: Prepare Your Ingredients
- Preheat your oven to 350°F (177°C).
- Grease three 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
- If using, toast the pecans in the oven at 300°F (149°C) for 8 minutes to bring out their flavor. Set them aside to cool.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the following:
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Baking soda
- Baking powder
- Salt
- Espresso powder (if using)
This ensures an even distribution of the leavening agents and cocoa.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the following until smooth:
- Canola oil
- Eggs (room temperature helps them blend more easily)
- Sour cream
- Buttermilk
- Vanilla extract
Step 4: Bring the Batter Together
- Slowly pour the wet ingredients into the dry ingredients, mixing gently with an electric mixer or whisk.
- Add the hot water or coffee gradually, mixing until the batter is smooth. Don’t overmix—stop once everything is just combined.
Step 5: Divide and Bake
- Divide the batter evenly among the three prepared pans. Use a kitchen scale or measuring cups for accuracy.
- Bake for 21–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10–15 minutes before transferring them to a wire rack to cool completely.
How to Make the Coconut Pecan Filling
Step 1: Cook the Base
- In a medium saucepan, combine the butter, brown sugar, egg yolks, and evaporated milk.
- Cook over medium heat, whisking constantly, until the mixture begins to bubble and thickens—this usually takes about 5 minutes.
Step 2: Add Flavor and Texture
- Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Allow the filling to cool completely. It will thicken as it cools, making it easier to spread between cake layers.
How to Assemble and Frost the German Chocolate Cake
Step 1: Level the Cake Layers
- Once the cakes are completely cool, use a serrated knife to slice off the domed tops, creating a flat surface. This ensures that the layers stack evenly. Save the scraps for snacking or crumble them as a garnish!
Step 2: Layer the Cake
- Place the first cake layer on your cake stand or serving plate.
- Spread about half of the coconut pecan filling evenly over the top of the layer.
- Add the second cake layer on top and spread the remaining coconut pecan filling evenly.
- Place the third cake layer on top, ensuring it is flat and centered.
Step 3: Frost the Cake
- Use an offset spatula to apply the chocolate buttercream frosting to the top and sides of the cake. Spread a thin crumb coat first, then refrigerate for 15–20 minutes to set.
- Apply a second, thicker layer of frosting, smoothing it out for a polished look or leaving swirls for a rustic finish.
Step 4: Add Garnishes
- Decorate the cake with toasted pecans and shredded coconut as desired. You can sprinkle them on top, press them into the sides, or create a decorative border using frosting swirls.
Serving and Storage Tips
Step 1: Chill Before Serving
- Once the cake is frosted and decorated, chill it in the refrigerator for at least 30–45 minutes. This helps the layers set, making it easier to slice cleanly.
- Before serving, allow the cake to sit at room temperature for 15–20 minutes to ensure the best flavor and texture.
Step 2: Slice and Serve
- Use a sharp knife to cut clean slices. Wipe the knife with a warm, damp cloth between cuts to keep the slices neat.
- Serve the cake with a side of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate syrup for an extra indulgent experience.
Storage Tips
Room Temperature
- If you’re serving the cake within the same day, it can be stored at room temperature in a covered cake dome for up to 12 hours.
Refrigerator
- For longer storage, cover the cake tightly with plastic wrap or place it in an airtight container. It can be refrigerated for up to 5 days. Before serving, let the slices sit at room temperature for about 15 minutes to soften.
Freezer
- To freeze, slice the cake and wrap each piece in plastic wrap, followed by aluminum foil, to prevent freezer burn. Store the slices in an airtight container or freezer bag for up to 3 months.
- To thaw, transfer slices to the refrigerator overnight, then bring them to room temperature before serving.
Final Thoughts
This German Chocolate Cake is not just a dessert—it’s a celebration of rich chocolate flavor, creamy coconut pecan filling, and luxurious frosting. Perfect for birthdays, holidays, or simply satisfying a craving, it’s a recipe you’ll come back to time and again.
I hope this guide makes your baking experience enjoyable and stress-free. Happy baking, and enjoy your slice of this classic delight!
