This iconic German Chocolate Cake features rich chocolate cake layers, complemented by a sweet coconut-pecan filling, all topped with a luscious chocolate buttercream. I’m always intrigued by the stories behind certain recipes, and the history of the German Chocolate Cake is far from what I had expected — it’s quite surprising!
The German Chocolate Cake is actually named after Samuel German, an American baker who worked for the Baker’s Chocolate company in the mid-1800s. He created a special baking chocolate for the company, which they named Baker’s German’s Sweet Chocolate.
What is German Chocolate Cake?
This cake consists of a coconut-pecan filling sandwiched between layers of chocolate cake. Simple enough, right? Traditionally, this cake is made with a lighter, milder chocolate cake. However, I prefer a richer, darker chocolate flavor, so I use my favorite chocolate cake recipe as the base. The original version doesn’t include chocolate frosting, but I’m one of those people who believes every cake should have frosting, so I added it in my version. If you prefer, you can skip the frosting since the coconut-pecan filling is enough to top three layers.
How Do You Make German Chocolate Cake?
The chocolate cake recipe is fairly standard — one I use in many variations. The key thing to note is that the batter is quite thin and rises a lot, so be sure not to overfill your pans — halfway full is plenty. Since I baked it in three 8-inch pans instead of two, the layers ended up thinner and can be a bit delicate when warm. I recommend chilling the layers before assembling the cake. I wrap the cooled layers in plastic wrap and freeze them until I’m ready to decorate. By the time I make the frosting, the layers are defrosted enough to assemble.
The Coconut Pecan Filling:
This filling is really easy to make:
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Cook the eggs, milk, and sugar mixture until it thickens to a pudding-like consistency.
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Add butter, pecans, and coconut.
I toasted the coconut and pecans, and substituted half the white sugar with brown sugar. This creates a yellowish tint to the filling, which differs from the traditional version but tastes just as delicious. Using brown sugar makes it a bit harder to judge when the filling is done since it doesn't visibly caramelize, so just cook it until it thickens to the desired consistency. Toasting the coconut and pecans is optional, but I find it adds depth to the flavor, so I prefer to do it when I have the time. I used sweetened coconut, but feel free to use unsweetened coconut if you’re watching your sugar intake. The filling is sweet, and I love it that way (I could eat it by the spoonful!), but if you prefer your desserts less sweet, you can adjust accordingly.
About the Cake Layers:
My cake layers may look denser than they are. After sitting in the fridge for two days while I waited for clear weather to take photos, the layers became slightly compressed. Additionally, the cake was cold when I cut it, which made it appear denser than it actually is. I actually prefer a denser cake, but I just wanted to clarify that it’s not as dense as it may appear.
For the top border, I used a 6B piping tip and piped a sideways infinity symbol (∞) around the cake. I suggest chilling the cake before adding the coconut-pecan filling to avoid damaging the decorative border. This cake strikes the perfect balance between flavors and textures, which is why it’s been so beloved for so many years. I don’t think Mrs. Clay, who created the original recipe, has received enough recognition! While my cake version is slightly modified, I’ve kept the filling as close to the original as possible, since I believe that’s the key to what makes this cake so special.
How Can I Adjust the Recipe?
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The recipe works with either two 8-inch pans or three 6-inch pans. If you opt for the two 8-inch pans, the layers will be thicker, so you’ll need to increase the baking time.
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To make cupcakes, simply reduce the baking time — start checking around 15 minutes. The recipe yields 18-24 cupcakes, depending on size.
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Since every oven is different, adjust the baking time according to your specific oven. Be sure to check on the cakes while they bake.
Can I Make It Ahead of Time?
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The cooled cake layers can be baked in advance, double-wrapped in plastic wrap, and frozen for up to 3 months. Just take them out 2-3 hours before assembling.
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The frosting can be stored in an airtight container in the fridge for up to a week, or frozen for 3 months. Bring it to room temperature and rewhip before using.
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The coconut-pecan filling can be refrigerated for up to a week or frozen for up to 3 months.
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The completed cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Can I Use Metric Measurements?
There’s a Metric option in the recipe card. Clicking it will convert the measurements to grams, though the conversion is automatic and I can’t guarantee complete accuracy. However, many readers have found the metric option helpful.
What If I Don’t Have Dutch-Process Cocoa Powder?
I prefer Dutch-process cocoa powder for its rich flavor, but you can substitute with any cocoa powder. Dutch-process cocoa has had some of the acid removed, giving it a smoother taste, but using regular cocoa powder will work just fine.
What If I Don’t Have Buttermilk?
Buttermilk is crucial and can’t be swapped for regular milk without affecting the texture and flavor. If you don’t have buttermilk, you can make your own by combining 1 cup of milk (whole milk is best, but 1% works too) with 1 tablespoon of lemon juice or vinegar. Let it sit for 10 minutes to mimic buttermilk.
Can I Use Hot Coffee Instead of Hot Water?
Many chocolate cake recipes call for hot coffee instead of hot water, and you can use either one for this recipe.
Tips for Making the Cake:
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The coconut-pecan filling can be made a couple of days ahead and stored in an airtight container in the fridge. Just bring it to room temperature and stir before using.
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I used sweetened coconut (half shredded, half flaked), but you can opt for unsweetened if you prefer a less sweet filling.
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If you don’t have Dutch-process cocoa powder, you can use regular cocoa powder for the cake and frosting. It will alter the flavor and color slightly.
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If you’d rather use an American-style buttercream, you can double my Easy Chocolate Buttercream Frosting recipe.
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Traditional German Chocolate Cake doesn’t have buttercream, so feel free to skip it. There will be enough coconut-pecan filling to cover three layers.
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Using high-quality chocolate for the frosting makes a significant difference!
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I use Homemade Cake Release to prepare my cake pans and line the bottoms with parchment paper.
Ingredients:
Coconut Pecan Filling:
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1 cup evaporated milk
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3 large egg yolks (reserve whites for buttercream)
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1 tsp vanilla extract
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1/2 cup granulated sugar
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1/2 cup light brown sugar (packed)
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Pinch of salt
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1/2 cup unsalted butter (cubed)
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3/4 cup toasted flaked coconut (sweetened or unsweetened)
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3/4 cup toasted shredded coconut (sweetened or unsweetened)
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1 cup chopped toasted pecans
Chocolate Cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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3/4 cup Dutch-processed cocoa powder (sifted)
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2 tsp baking soda
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1 tsp baking powder
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3/4 tsp salt
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1/2 cup vegetable oil
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1 cup buttermilk (room temperature)
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1 cup hot water or hot coffee
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2 large eggs (room temperature)
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2 tsp vanilla extract
Chocolate Swiss Meringue Buttercream:
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5 large egg whites
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1 2/3 cups dark brown sugar (packed)
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2 cups unsalted butter (room temperature)
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8 oz good quality dark chocolate (chopped, melted, cooled)
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1/4 cup Dutch-processed cocoa powder (sifted)
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2 tsp vanilla extract
Instructions:
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Coconut Pecan Filling:
Whisk egg yolks and evaporated milk in a saucepan. Stir in sugars, salt, and vanilla. Cook over medium heat, stirring frequently, until the mixture thickens to a pudding-like consistency. Remove from heat, add butter, coconut, and pecans, and stir until combined. Cool completely before using. -
Chocolate Cake:
Preheat oven to 350°F. Grease three 8-inch round pans, dust with cocoa powder, and line with parchment. Mix all dry ingredients in a stand mixer. In a separate bowl, whisk wet ingredients. Add wet ingredients to dry ingredients, mixing on medium speed for 2-3 minutes. The batter will be thin. Pour evenly into prepared pans. Bake for 30-35 minutes, or until a cake tester comes out mostly clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely. -
Chocolate Swiss Meringue Buttercream:
Place egg whites and sugar in the bowl of a stand mixer and whisk to combine. Set the bowl over simmering water, whisking constantly, until the mixture reaches 160°F or is no longer grainy. Whip on high until stiff peaks form and the bowl is cool. Gradually add cubed butter and mix until smooth. Add melted chocolate, cocoa powder, and vanilla, and mix until smooth. -
Assembly:
Layer cake on a plate, spreading a thin layer of buttercream (optional) and piping a border around the outside. Fill with 3/4 cup of coconut-pecan filling, repeating for the next layers. Top with the final cake layer and apply a crumb coat. Chill for 20 minutes. Frost with remaining buttercream, decorate the top with a 6B piping tip, and chill for 30 minutes. Fill the top with remaining coconut-pecan filling and spread evenly. Sprinkle with toasted coconut and chopped pecans.
Notes:
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Ensure your mixer bowl and whisk are grease-free before making the meringue.
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If the buttercream curdles, continue mixing until smooth. If it’s too soupy, refrigerate for 20 minutes and rewhip.