German Chocolate Cake
German Chocolate Cake is one of my favorites. It’s the kind of classic that never goes out of style. Rich, moist chocolate layers, a buttery coconut-pecan filling, and a smooth layer of chocolate buttercream that ties everything together.
I tested this cake three times to get the sweetness, texture, and filling exactly where I wanted them — and this version finally nailed it.
Why you’ll love this recipe
- Soft, rich chocolate layers contrasted with a buttery coconut-pecan frosting.
- Finished with a silky, thin layer of chocolate buttercream.
- Stays incredibly moist thanks to buttermilk, sour cream, and coffee.
- The combination gives the cake a consistently perfect texture.
- Every slice has the ideal bite: tender crumb, chewy filling, and a glossy chocolate finish.
Chocolate Cake Batter
Preheat your oven to 350°F. Grease and line three 8-inch pans (or two 9-inch ones) with parchment paper, then grease the sides and paper again to prevent sticking.
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. In another bowl, whisk together the eggs, vegetable oil (or melt butter), buttermilk, sour cream, and 2 teaspoon vanilla extract until smooth. Combine the wet and dry ingredients, then pour in the hot brewed coffee, whisking until the batter is smooth and pourable.
The batter will be thin — don’t worry, that’s exactly what makes this cake so moist. For easier dividing, transfer the batter to a bowl with a spout and pour batter evenly into your prepared pans. Tap each pan gently on the counter to remove air bubbles and help the batter settle evenly on the bottom of the pan.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 15 minutes, then transfer to wire racks to cool cakes completely. If not frosting right away, wrap each layer tightly in plastic wrap and freeze in a ziplock freezer bag — the layers will keep their soft consistency and be easier to frost once firm.
Coconut Pecan Filling
In a medium saucepan, combine brown sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened — about 10–12 minutes. It should coat the back of a spoon and have a smooth, pudding-like consistency.
Remove from heat and stir in sweetened shredded coconut, chopped pecans, vanilla, and a pinch of salt. Transfer to a shallow bowl and cool completely before using — the filling will thicken as it sits and develop that signature gooey texture.
Chocolate Buttercream
Melt German’s Sweet Chocolate (or semisweet for a richer flavor) in short bursts in the microwave until smooth. Heat the heavy cream until hot (not a low boil) and pour over the melted chocolate, whisking into a thin ganache. Let cool for about 15 minutes.
Using an electric mixer, beat unsalted butter in a large bowl until creamy and fluffy. In a separate bowl, sift together powdered sugar and cocoa powder — if it looks too thin, add a little extra powder for stability. Gradually add the dry ingredients to the butter on low speed, scraping the sides as needed for even consistency.
Pour in the cooled ganache and vanilla extract, then increase to medium speed and beat until smooth, fluffy, and glossy. If it seems a little dry add a little additional milk. The result is a perfectly spreadable, smooth chocolate frosting that forms a silky, even layer over the cake. You could also toss in some coconut to the frosting and call it german chocolate frosting!
To Assemble
Toast coconut flakes in a dry skillet over medium heat for 3–5 minutes, stirring constantly until golden and fragrant. Remove immediately from heat and let cool.
Place one cake layer on a serving plate or cake stand. Pipe a ring of buttercream around the edge to create a barrier, then spread a generous spoonful of coconut-pecan filling in the center. Top with the second cake layer and repeat the process, alternating between a thin layer of chocolate buttercream and a thick, rich layer of filling until the cake is stacked. This makes it almost like layers of coconut pecan frosting.
Spread a small amount of buttercream around the sides to create a crumb coat. Chill for 20–30 minutes to set, then add the final smooth layer of frosting, spreading evenly with an offset spatula over the edge of cake.
Press toasted coconut gently around the base while the frosting is soft. Pipe decorative swirls around the top edge and fill the center with any remaining coconut-pecan filling. Finish with candied pecans or plain halves for a polished look.
Storage
Store your cake in a covered container in the refrigerator for up to 4 days. For longer storage, wrap the layers or assembled cake tightly in plastic and freeze inside a ziplock freezer bag or a freezer-safe container for up to 2-3 months. The frosting on it’s own will last in the fridge for 1-2 weeks. When ready to serve, thaw overnight in the fridge and bring to room temperature for the best flavor and texture.
Tips & Tricks
- Chocolate matters: German’s Sweet Chocolate gives a milder, classic flavor, while semisweet offers a deeper richness.
- No buttermilk? Mix 1 cup milk with 1 teaspoon vinegar or lemon juice and let sit for 5 minutes before using.
- Use natural cocoa: Skip Dutch-process cocoa here — it can alter the acidity and affect the cake’s rise.
- Crumb coat tip: Apply a very thin layer of chocolate buttercream first to lock in crumbs before your final coat.
- Make ahead: Bake the layers and prepare the frosting and filling a day in advance for stress-free assembly.
More about this recipe
Why is it called German Chocolate Cake?
It’s named after Samuel German, who created “German’s Sweet Chocolate” for Baker’s Chocolate Company — not after the country!
Can I make this cake ahead of time?
Yes! Bake the layers and make the frosting up to two days ahead. Store in a covered container or refrigerate until ready to assemble.
Do I have to use German’s Sweet Chocolate?
No — semisweet or milk chocolate both work. Semisweet gives a more balanced flavor, while milk chocolate keeps it traditional and sweet.
How do I prevent the filling from getting too runny?
Cook it until it coats the back of a spoon and thickens slightly — it will continue to firm up as it cools.
Can I freeze this cake?
Yes! Once frosted, freeze the entire cake or individual slices in a ziplock freezer bag for up to 2 months. Thaw overnight in the fridge before serving.
Similar Recipes
If you loved this recipe, try my German Chocolate Brownies — rich, fudgy bars layered with that same coconut-pecan filling for the perfect handheld treat. My Chocolate Cheesecake features a creamy, dense filling over a chocolate cookies crust, finished with ganache for a glossy finish. For coconut lovers, my Coconut Cake is so delicious and stunning to look at while my Coconut Cream Pie rich, creamy, and packed with coconut flavor.
If you make this recipe, tag me on Instagram. I’d love to see your version of this classic! 🍫🥥
German Chocolate Cake
Ingredients
Chocolate Cake Batter
- 2 cups all-purpose flour 255g
- 1¾ cup granulated sugar 350g
- ⅓ cup cocoa powder 34g
- 1 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- ½ tsp espresso powder optional
- 2 large eggs
- ½ cup vegetable oil 120ml
- ⅔ cup buttermilk 158ml
- ⅓ cup sour cream 75g
- 2 tsp vanilla extract
- 1 cup brewed coffee 200ml
Coconut Pecan Filling
- 1 cup brown sugar 220g
- 1 can evaporated milk
- 3 large egg yolks
- ½ cup unsalted butter 113g
- 1½ cups sweetened shredded coconut 130g
- 1 cup chopped pecans 120g
- 1 tsp vanilla extract
- pinch of salt
Chocolate Buttercream
- 1 cup German chocolate 170g (read notes)
- ⅔ cup heavy cream 158 m
- 4 cups powdered sugar 500g
- 1 cup unsweetened cocoa powder 100g
- 1¼ cup unsalted butter room temperature 282g
- 2 tsp vanilla extract
To Decorate
- 1 cup toasted coconut flakes
- candied pecans recipe here, or regular pecan halves
Instructions
Chocolate Cake Batter
- To make the chocolate cake batter start by pre-heating the oven to 350ºF. Grease and line with parchment three 8-inch cake pans. Grease the parchment and the sides of the pan as well.
- Alternatively you can use two 9-inch pans.
- In a large mixing bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Whisk to combine.
- In another bowl, combine the eggs, vegetable oil, buttermilk, sour cream, and the vanilla extract. Whisk until completely incorporated.
- Pour the wet ingredients over the dry ingredients and whisk until combined. When the batter is incorporated, add the hot coffee and mix to combine.
- Whisk until the batter is smooth. The chocolate cake batter will be very thin and liquidy.
- I like to transfer it to a bowl with a spout to help distribute the cake batter between the cake pans, which helps with such a runny batter.
- Divide the batter evenly between the cake pans.
- Tap them gently against the counter to release any bubbles.
- Bake the cakes in the oven for about 30 to 35 minutes, until a toothpick inserted into the cake comes off clean.
- Let the cakes cool down for 15 minutes in the pan.
- Then remove the cakes from the pan. Let them cool down. If you aren’t frosting the cake on the same day, I recommend you wrap each layer individually in plastic wrap and then freeze until you are ready to use the cake layers. When you are ready to frost the cake, you can simply use the frozen cake layers, or let them sit on the counter for 20 minutes before frosting the cake.
Coconut Pecan Filling
- To a medium saucepan, add the sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes). It should coat the back of a spoon.
- Remove from heat and stir in coconut, pecans, vanilla, and a pinch of salt. Transfer to a shallow plate or bowl. Cool completely before using to fill the cake.
Chocolate Buttercream
- Place the chocolate chips or chopped chocolate in a bowl. Place in the microwave for 15-30 second intervals, stirring until melted.
- Heat up the heavy cream gently, until just hot, and pour over the melted chocolate chips.
- Let the mixture cool down for about 15 minutes.
- Sift the powdered sugar and cocoa powder together.
- In a large bowl, or the bowl of a stand mixer, beat the butter for 1 minute using the paddle attachment, until creamy.
- Add the sifted powdered sugar and cocoa powder slowly, while beating the butter on low, scraping the bowl every so often to ensure everything is getting nicely incorporated together.
- Add the cooled ganache (the melted chocolate and heavy cream) along with the vanilla to the bowl, and beat on low until combined.
- Add the vanilla extract and mix.
- Place the buttercream in a piping bag lined with the tip of choice. I used the tip that I was going to use to decorate the top of the cake, it was a 4B. You can use a round tip or simply snip the end of the bag with scissors.
To Assemble & Decorate
- Toast the coconut and let it cool down. Place the coconut flakes in a dry skillet over medium heat. Stir constantly for 3–5 minutes, until they turn golden and fragrant. Remove from the pan immediately to prevent burning and let them cool while you assemble the cake.
- To assemble the cake, place one cake layer on a cake plate.
- Pipe a ring of chocolate buttercream around the edges of the cake layer.
- Spoon some of the coconut filling in the center and spread evenly.
- Top with a cake layer.
- Repeat by piping a ring of buttercream, and more coconut filling in the center.
- Top with the final layer.
- Spread the frosting on top and all over the sides of the cake.
- Use an offset spatula to smooth the frosting out on top. And use a bench scraper to smooth out the sides of the cake.
- I did a crumb coating, which is a thin layer of frosting spread over the entire cake to trap any loose crumbs before applying the final coat. Chill the cake for about 20–30 minutes after the crumb coat to let it set, then spread on the remaining frosting for a clean, smooth finish.
- Once you’ve applied the final layer of frosting, gently press the toasted coconut around the bottom sides of the cake while the frosting is still soft, this helps it stick easily.
- Pipe the frosting on top of the edges of the cake. Fill the center with the remaining coconut-pecan filling.
- Top the piped frosting with candied pecans or just pecan halves.
