German Chocolate Cake
This classic German chocolate cake starts with three layers of moist chocolate cake, then adds a pecan-coconut filling, and simple chocolate frosting. If you’ve been nervous about tackling this iconic cake, now is the time to lay aside those fears; we’re making the most AMAZING German chocolate cake that’s ever passed your lips.
Welcome to the June bake-along!
This month I wanted to tackle a classic chocolate cake that seems ever-so-fitting for celebrating Father’s Day in a couple of weeks. I remember my mom making this cake a couple of times growing up, and I made a previous version nearly seven years ago, but I wanted to revisit the recipe and give it a much-needed facelift. I am confident in telling you that this is the best version of German chocolate cake I’ve ever tried.
I hope you’ll bake it with me this month! Let’s get started!
The History of German Chocolate Cake
Up until I first made this cake, I assumed that it originated in Germany, due to its name. Turns out, it’s as American as the Big Mac. Who knew?!
Way back in 1852, Sam German developed a brand of dark chocolate for Baker’s Chocolate Company and the resulting product, Baker’s German’s Sweet Chocolate, was named in honor of him. Then, in the late 1950’s, the original recipe for “German’s Chocolate Cake”, which used the baking chocolate, was submitted by a homemaker to a local newspaper. It became insanely popular, so much so, that the company that owned Baker’s Chocolate noticed and distributed the recipe to other newspapers across the country. Reportedly, sales of the chocolate increased 73% , and the cake became famous.
The Three Components to German Chocolate Cake
German chocolate cake is made with two essential components, and an optional third one. Let’s discuss!
- First and foremost, we need a fabulous chocolate cake. For this, I turned to my absolute favorite chocolate cake that never, ever disappoints. It comes together quickly and bakes up super moist with even layers every single time.
- Secondly, the filling. Oh, that precious filling. The coconut-pecan frosting is cooked on the stovetop using egg yolks, cream, sugar, and butter. It is DIVINE. The filling goes between the cake layers AND ON TOP.
- Last, but certainly not least, is the chocolate frosting. Many consider this component optional or not at all necessary since the coconut-pecan filling is certainly rich. I know, I know… “naked” cakes are all the rage right now, but I just cannot, under any circumstance, consider frosting optional. We don’t go crazy here, just frosting the sides and a little decorative border on top, enough to finish it off.
The three of these work together to create a cake so wonderfully rich, full of texture and flavor, and deserving of being presented for any and all occasions.
Tips for Success
Below are all of my notes and tips for creating the most amazing German Chocolate Cake you’ll ever eat!
- You can substitute 9-inch cake pans, but will need to reduce the baking time. Rotate the pans after 15 minutes, then start checking for doneness after 10 additional minutes.
- If you don’t have buttermilk, add 1½ tablespoons of lemon juice or white vinegar to a 2-cup measuring cup, then add enough milk to make 1½ cups. Stir together, then use as directed in the recipe.
- Can’t have caffeine? You can substitute decaf coffee.
- If you cannot consume coffee at all, substitute hot water.
- You can make this cake using a hand mixer or stand mixer.
- Once the cake layers are completely cooled, you can wrap the layers in plastic wrap and keep at room temperature for up to 1 day, or refrigerate for up to 3 days before frosting and serving. You can also wrap in aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight before frosting and serving.
- Once the coconut-pecan filling is made, it will still be quite thin, but will thicken as it cools. Once it reaches room temperature, you can cover and refrigerate until ready to assemble the cake.
JOIN THE BEB BAKE-ALONG!
To tackle German chocolate cake and bake along with me this month, simply do the following:
- Make the cake!
- Snap a picture and either share it on social media (#BEBbakealong on Instagram or Twitter), upload it to the BEB Facebook group, or email it to me.
- Check in on Instagram and Facebook throughout the month to see everyone’s churros!
- And a quick reminder that you can sign up for special Bake-Along emails – be alerted to new recipes, receive troubleshooting tips, and end-of-month recaps (you’ll receive a few emails per month) >> CLICK HERE TO SIGN UP!
You’ll Love These Chocolate Cake Recipes!
Once you rock a chocolate layer cake that impresses the masses, you’ll never look back. These cakes will do just that:
- The Best Chocolate Cake Recipe
- Traditional Devil’s Food Cake
- S’mores Layer Cake
- Ultimate Cookies and Cream Oreo Cake
- Peanut Butter Cup Overload Cake
- Snickers Cake
- Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting
Five years ago: Grandma’s Roasted Potatoes
Eight years ago: Creamy Cucumber Salad
Eleven years ago: French Chocolate Brownies
German Chocolate Cake
Ingredients
For the Chocolate Cake:
- 2½ cups + 1 tablespoon all purpose flour
- 3 cups granulated sugar
- 1 cup + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 3 eggs, at room temperature
- 1½ cups buttermilk, at room temperature
- 1½ cups strong black coffee, hot
- ¾ cup vegetable oil
- 4½ teaspoons vanilla extract
For the Coconut-Pecan Filling:
- 1 cup heavy cream or evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- ½ cup unsalted butter
- ½ teaspoon salt
- 1½ teaspoons vanilla extract
- 1 cup pecans, toasted and finely chopped
- 2 cups sweetened shredded coconut, toasted
For the Chocolate Frosting:
- 2 cups unsalted butter, at room temperature
- 5 cups powdered sugar
- 8 ounces chocolate, semisweet or dark chocolate, finely chopped
- 2 teaspoons vanilla extract
- 2 tablespoons heavy whipping cream, if needed
Instructions
- Make the Cake: Preheat oven to 350 degrees Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
- In the bowl of an electric mixer (or large mixing bowl if you’re using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
- Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
- Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the panon wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely. [Make-Ahead Tip! At this point you can wrap the layers in plastic wrap and keep at room temperature for up to 1 day, or refrigerate for up to 3 days before frosting and serving. You can also wrap in aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight before frosting and serving.]
- Make the Coconut-Pecan Frosting: In a medium saucepan, whisk together the cream, sugar, egg yolks, and salt. Cook over medium heat, stirring occasionally, until it comes to a low boil. Continue to cook, stirring constantly, until the mixture has thickened (it should reach 170 degrees F on an instant-read thermometer). Remove from the heat and add the butter, vanilla, coconut, and pecans. Stir until the butter is melted and everything is thoroughly combined. Set aside to cool completely to room temperature before using on the cake. [Make-Ahead Tip! Once the filling has cooled to room temperature, you can cover and refrigerate it for up to 1 week before using it in the cake. Let it sit at room temperature for about 30 minutes before using so it spreads easily.]
- Make the Chocolate Frosting: Place the chopped chocolate in a microwave-safe bowl and microwave in 30-second increments on 50% power, stirring after each, until the chocolate is melted and smooth. Set aside to cool to room temperature.
- Meanwhile, using the whisk attachment of your stand mixer or a hand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to medium-low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate. If the frosting appears too stiff to spread, add the optional heavy cream and beat until incorporated.
- Use immediately or cover with plastic wrap and keep at room temperature for up to 4 hours before using. [Make-Ahead Tip! The frosting can be refrigerated, covered, for up to 4 days. Bring to room temperature and re-whip before using. The frosting can also be frozen in an airtight container for up to 3 months. Thaw in the refrigerator, then bring to room temperature before using.]
- Assemble the Cake: Place the first layer, top-side-up, on the center of a cake plate or serving platter. Spread one-third of the coconut-pecan filling evenly over the cake layer. Place the second cake layer, top-side-up, on top of the filling. Spread evenly with half of the remaining coconut-pecan filling. Place the final cake layer top-side-down and top with the remaining coconut-pecan filling. Frost the sides of the cake with the chocolate frosting and add decorative piping to the top edges, if desired.
Notes
- You can substitute 9-inch cake pans, but will need to reduce the baking time. Rotate the pans after 15 minutes, then start checking for doneness after 10 additional minutes.
- If you don't have buttermilk, add 1½ tablespoons of lemon juice or white vinegar to a 2-cup measuring cup, then add enough milk to make 1½ cups. Stir together, then use as directed in the recipe.
- If you are concerned about the caffeine in the coffee, you can substitute decaf coffee.
- If you cannot consume coffee, substitute hot water.
- You can make this cake using a hand mixer or stand mixer.
- Once the cake layers are completely cooled, you can wrap the layers in plastic wrap and keep at room temperature for up to 1 day, or refrigerate for up to 3 days before frosting and serving. You can also wrap in aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight before frosting and serving.
- Once the coconut-pecan filling is made, it will still be quite thin, but will thicken as it cools. Once it reaches room temperature, you can cover and refrigerate until ready to assemble the cake.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This sounds so delicious. Haven’t had this since I was a child. May I use a 13″x9″ baking dish, and what would the reduced measurements of the the ingredients be and the time for baking? I realize it won’t look as beautiful as the three tiers. Sorry for so many questions. Love your recipes! Thanks Michelle!!
All your  recipes that I’ve tried have always turned out perfectly.  I’d like to make this luscious looking German cake;  however,  I don’t know what a panon wire rack is. Â
Making it now.
I found a “pan on wire rack” :)
Excellent cake! I’m not a German Chocolate cake fan but my hubby is, so I have this recipe a try. After trying the gooey filling, I was sold! The chocolate cake was the best I have ever made and this is my favorite chocolate butter cream icing. Thank you for sharing!!!
I have been making German Chocolate cake for a while…to sale to my friends and family to help me financially since I was diagnosed with lymphoma
I tell what tomorrow I am going to make the cake with your recipe
I can’t wait I will definitely send you pictures
Thank You
Thank You For sharing useful information. it is very nice blog there are available types of many cakes. enjoy your birthday party. this is very nice Chocolate cake.
One hell of a cake. Everyone agreed it was the best version of this cake they had ever tasted!!!
I made this! Delicious! Every component was perfect! The toasted nuts and coconut. That frosting that I use on just about every cake now and that cake that I have made 5 times now. Â Thank you! Great recipe and super easy to put together.Â
I’m surprised by some of the comments… This is EXACTLY what I think of when I think of German Chocolate Cake, which has been a favorite of mine since I was a little girl. Â Thanks, Michelle — it !ooks aaaaawesome!! Â I will comment back when I make your recipe!
Made this recipe yesterday and loved it so much! The cake was really moist and the frosting was the best! I beat the frosting for 4 minutes and it was so spreadable and had a beautiful melt-in-your-mouth texture! I will definitely make it again but double the coconut-pecan filling. Thank you so much for the wonderful cake!
Hi Zoe, Ahhhh love that you made this already! So thrilled that you enjoyed it, thanks for leaving a review! xo
Please don’t call this German chocolate cake. You’ll mislead those that have never had the real thing and infuriate those that have.
Seriously…why are you so rude? Please start your own recipe blog if you care that much! I’ve been using recipes from Michelle’s site for years and they are always amazing and I never fail to get loads of compliments! She said in the intro that she was giving the cake a “facelift”. Nothing wrong with putting a twist on an old favorite! Great job Michelle…keep em’ coming and ignore the negativity! You have put so much work into this website for our benefit and we appreciate it so much! xoxo LOVE your recipes!!
Looks good but hardly a German chocolate cake. German chocolate cake is wildly different than a cake made with cocoa. There’s folding in beaten egg whites for goodness sakes. Why do you call this cake German chocolate? How is it anything like Baker’s German Chocolate cake? It contains neither the essential ingredient nor methods.
I love the taste
good for children
what a delicious cake
I have been reading at your blog for years. Love your recipes. I am finally making a comment.
My Mom made German Chocolate cakes often. I have made a couple over the years.
When I was about 4 years old, I crawled up on the counter, lifted the cake cover and ate all the frosting off the top of the cake.
My little brother tests my cake all the time! He is 1 and a half and has to pull up a chair to the counter to reach the cake! Thankfully when I made this cake he didn’t eat some so I can finally post a picture! : )
I’ve never even heard of Germans chocolate, and I say lighten up all. This is supposed to be a fun breezy thing to do in spare time. Who cares if chocolate was different way back when. Just have fun with it and stop being so critical. Sheesh. Coconut, new taste I started liking later in life. Like late thirties to early 40s. I never liked coconut before that. Isn’t that weird how our tastebuds change?
This was my father’s favorite cake. My mom used to make this cake for him every year and it became my favorite too. He passed away last year and yesterday (June 2nd) would have been his 77th birthday. Â We bought a German chocolate cake at the bakery yesterday to celebrate him but next time I am definitely trying this recipe!Â
Susan, I am so sorry for your loss. A heavenly happy birthday to your father, xo.
Really surprised you are not using German’s Chocolate in the recipe. Chocolate cake with coconut pecan filling would be more accurate title.. I thought maybe you would use the German’s Chocolate in the frosting—but not there either.Â
Hi Cheryl, You can choose to use that in the frosting if you’d like! It’s not a widely available chocolate anymore (it’s not carried at my very large supermarket), although it looks like you can get it on Amazon and places like Walmart and Target, depending on local availability (it’s not stocked at my local Target).
This must be another one of those things that differ regionally. Â I can get German’s Baking Chocolate at my local Kroger, Wal Mart and Target.Â
I’ve never had trouble finding German Chocolate.
Right on Cheryl!  I love German chocolate cake!It is not German chocolate cake if it does not have German’s chocolate. German’s chocolate has a different taste with a much lighter flavor than regular chocolate. I’m so disappointed when I get so called German chocolate cake and it’s not German chocolate cake. It is not the same!Â
Right on time! Someone asked me to bake him a German chocolate cake with chocolate cake as opposed to the lighter German chocolate version, and with the coconut pecan filling only on the top. I have made your fave chocolate cake recipe a few times and was planning to use it and your chocolate buttercream. Now I have a coconut pecan filling to go with! Thank you!
I have never flambéed anything and need an excuse to add a torch to my baking tools. Might a creme brûlée be a future baking project of the month? 😉 I know a broiler would work as well. 😌
Hi Gwyn, Ahh that’s perfect! I hope he loves the cake! I’ll make a note of the creme brulee, but I do have a recipe on the site already if you want to get a head start :) https://www.browneyedbaker.com/creme-brulee/
I have made a German Chocolate Cake for my brother in-law every year for his birthday. I always use your filling recipe, but double it, and use the extra to cover the cake. Everyone always loves getting the extra filling. I do use a traditional chocolate cake recipe with Baker’s German Chocolate though.
Hi Diane! Love that method of using extra filling to frost the cake, great option!
Hi Michelle
This cake looks amazing.
hubbies fave cake is the traditional German Chocolate – will have to try your version for his BD this year
You’ll have to let me know what he thinks! :)
I don’t think that this cake is german. I’m a german grandma and I never never saw this kind of cake. But this cake was
created by Sam German and he must have german ancestors :-) This cake makes me think of a Frankfurter Kranz…. but without chocolate, pecan and coconut. Sorry – my english was better when I was young…
Thanks for your great recipes , have a nice day
Hi Christa, Nope, it doesn’t originate in Germany. If you check out the section about titled “The History of German Chocolate Cake” you’ll see how it got its name!