German Chocolate Cake is a decadent masterpiece that combines rich, velvety chocolate with a luscious coconut-pecan frosting. Each bite offers a perfect balance of moist, tender cake and creamy, nutty topping, creating a symphony of textures and flavors. With just 45 minutes of prep and 45 minutes of baking, this indulgent dessert is surprisingly simple to make yet feels like a luxurious treat. Whether for a special occasion or a sweet weekend project, this cake is sure to impress with its irresistible charm.
The deep, chocolatey base pairs beautifully with the caramel-like frosting, delivering a dessert that’s both comforting and sophisticated. Its 15 generous slices make it ideal for sharing, ensuring everyone gets a taste of this classic delight. From the first forkful to the last crumb, this cake is a celebration of flavor and tradition, promising to leave your taste buds utterly satisfied.
Ingredients for German Chocolate Cake
- Chocolate Cake:
- 1 ¾ cups (215 g) all-purpose flour
- 1 cup (200 g) light brown sugar, firmly packed
- 1 cup (200 g) granulated sugar
- ¾ cup (75 g) natural cocoa powder
- 1 ½ teaspoons instant coffee
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup (120 ml) neutral cooking oil (e.g., avocado, canola, or vegetable oil)
- ½ cup (113 g) unsalted butter, melted
- 2 large eggs, room temperature preferred
- 1 large egg yolk, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 cup (236 ml) buttermilk
- ½ cup (120 ml) very hot or boiling water
- Coconut Caramel Filling:
- 4 large egg yolks
- 1 cup (236 ml) evaporated milk
- 8 Tablespoons unsalted butter, cut into 8 pieces
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (125 g) chopped pecans, preferably toasted
- 2 cups (160 g) sweetened shredded coconut
- Chocolate Frosting:
- 1 cup (226 g) salted butter, softened
- 3 ½ cups (440 g) powdered sugar
- ½ cup (50 g) natural cocoa powder
- 1 teaspoon vanilla extract
- 2 Tablespoons evaporated milk
Step-by-Step Instructions
- Prepare the Chocolate Cake:
- Preheat oven to 350°F (175°C). Lightly grease and flour two 9″ round cake pans. Line the bottoms with parchment paper for easy removal.
- In a large bowl, combine flour, sugars, cocoa powder, instant coffee, baking soda, and salt. Mix until well-combined.
- Add oil and melted butter, stirring until the mixture is thick. Then, mix in eggs, egg yolk, and vanilla extract.
- Gradually add buttermilk, stirring until fully incorporated. Slowly pour in hot water, mixing carefully to avoid splashing. Scrape the sides of the bowl to ensure even mixing.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cakes cool in pans for 15 minutes, then invert onto a cooling rack to cool completely before assembling.
- Make the Coconut Caramel Filling:
- In a medium saucepan, whisk egg yolks and evaporated milk until the eggs are lightly beaten.
- Add butter, sugars, and salt. Cook over medium/low heat, stirring constantly, until the mixture thickens and turns a light golden brown (about 10 minutes).
- Remove from heat and stir in vanilla extract, pecans, and shredded coconut. Let the filling cool completely before using.
- Prepare the Chocolate Frosting:
- In a large bowl, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth.
- Stir in vanilla extract and evaporated milk until the frosting is creamy and spreadable.
- Assemble the Cake:
- Place one cake layer on a serving tray. Use the chocolate frosting to pipe or spread a border around the edge. Fill the center with half of the coconut caramel filling.
- Top with the second cake layer. Frost the top and sides of the cake with the remaining chocolate frosting.
- Finish by spreading the remaining coconut caramel filling on top of the cake.
- Slice, serve, and enjoy your delicious German Chocolate Cake!
Perfect Pairings: Serving Suggestions
German Chocolate Cake is a showstopper on its own, but you can elevate it further with a scoop of vanilla ice cream or a dollop of whipped cream. For a coffee lover’s twist, serve it with a cup of espresso or a latte. If you’re feeling adventurous, drizzle a bit of caramel sauce over the top for extra decadence!
Keep It Fresh: Storage Tips
Store your cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let it sit at room temperature for 30 minutes before serving to restore its soft texture. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Time-Saving Hacks
To save time, prepare the coconut caramel filling while the cake bakes. You can also use a store-bought chocolate frosting if you’re in a pinch, though the homemade version is worth the effort. For quicker assembly, bake the cake layers a day ahead and store them wrapped in plastic wrap.
Equipment Essentials
Make sure you have a stand mixer or electric hand mixer for easy mixing. A 9-inch round cake pan and parchment paper are must-haves for perfect cake layers. A silicone spatula will help you scrape the bowl clean, and a cooling rack ensures your cakes cool evenly before assembly.
Recipe Variations to Try
For a nut-free version, omit the pecans and add extra shredded coconut. If you’re a chocolate lover, swap the coconut caramel filling for a chocolate ganache. You can also experiment with different frostings, like a cream cheese frosting, for a tangy twist on this classic dessert.
German Chocolate Cake
Ingredients
Chocolate Cake
- 1 3/4 cup all-purpose flour (215 g)
- 1 cup light brown sugar firmly packed (200 g)
- 1 cup sugar (200 g)
- 3/4 cup natural cocoa powder (75 g)
- 1 1/2 teaspoons instant coffee
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/2 cup neutral cooking oil I use avocado oil, but canola or vegetable oil would also work (120 ml)
- 1/2 cup unsalted butter melted (113 g)
- 2 large eggs room temperature preferred
- 1 large egg yolk room temperature preferred
- 1 1/2 teaspoons vanilla extract
- 1 cup buttermilk (236 ml)
- 1/2 cup very hot or boiling water (120 ml)
Coconut Caramel Filling
- 4 large egg yolks
- 1 cup evaporated milk (236 ml)
- 8 Tablespoons unsalted butter cut into 8 pieces
- 1/2 cup granulated sugar (100 g)
- 1/2 cup light brown sugar firmly packed (100 g)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cups chopped pecans preferably toasted (125 g)
- 2 cups sweetened shredded coconut (160 g)
Chocolate Frosting
- 1 cup salted butter softened (226 g)
- 3 1/2 cups powdered sugar (440 g)
- 1/2 cup natural cocoa powder (50 g)
- 1 teaspoon vanilla extract
- 2 Tablespoons evaporated milk (30 ml)
Instructions
- Preheat oven to 350F (175C) and prepare two 9″ round cake pans by lightly greasing and flouring I also recommend lining the bottom of each pan with a round of parchment paper. Set aside.
- Combine flour, sugars, cocoa powder, instant coffee, baking soda, and salt in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to stir until well-combined.
- Add oil and melted butter and stir well (mixture will be very thick), then stir in eggs, egg yolk, and vanilla extract.
- Gradually add buttermilk, stirring until completely combined.
- Slowly add hot water (be careful not to splash yourself!), stirring until ingredients are well-combined. Pause occasionally to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
- Evenly divide batter into prepared pans. Transfer to oven and bake on 350F (175C) for 25-30 minutes and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool for 15 minutes before inverting onto cooling rack to cool completely before filling and frosting.
- Once your cake is in the oven, begin preparing your coconut/caramel German Chocolate Cake Filling. In a medium-sized saucepan, combine egg yolks and evaporated milk and whisk until eggs are lightly beaten.
- Add butter, sugars, and salt and place saucepan over medium/low heat (keep heat low so you do not cook your eggs!). Stir constantly until mixture is a light golden brown and thickened (about 10 minutes). Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.
- Allow to cool completely before spreading over cake.
- In the bowl of a stand mixer OR in a large bowl using an electric mixer, beat butter until creamy. Gradually add powdered sugar and cocoa powder until completely combined. Stir in vanilla extract and milk.
- Once your cake layers have cooled and your coconut/caramel filling is no longer warm to the touch, you can assemble your German Chocolate Cake!
- Place one cake round on serving tray or cake platter. Use your chocolate frosting to spread or pipe a border around the edge of the cake. Fill the border with half of your coconut/caramel filling.
- Top with second cake round. Frost top and sides of entire cake with remaining chocolate frosting.
- Top off cake with remaining half of coconut/caramel frosting.
- Slice, serve, and enjoy!