Learn how to make German Chocolate Cake, the rich indulgent dessert made with layers of chocolate cake, creamy chocolate frosting and pecans.
This classic Cake is always a popular choice for any special occasion. It has a slightly lighter color and sweet, mild chocolate taste as opposed to a traditional Chocolate Cake. For another fancy chocolate layer cake, check out my Black Forest Cake!
Table of contents
Sabrina’s German Chocolate Cake Recipe
This dessert is simply one of the best cake recipes ever. There’s just nothing that beats the rich, sweet chocolate flavor and velvety moist texture of this flavorful cake for me. Between the layers of moist chocolate cake, this recipe also has a sweet pecan-coconut filling. The pecan mixture is buttery, sweet, slightly toasted, and the perfect addition to the cake layers.
Ingredients
- Chocolate: To get the chocolate flavor in the cake and frosting, I used unsweetened cocoa powder. Many German Chocolate Cake recipes call for baking chocolate, which you could use instead of the cocoa powder in this recipe.
- Whole Milk: While many box cake mix recipes call for water as a liquid ingredient, using whole milk in the batter always results in a richer, creamier mix.
- Coffee: Adding a cup of freshly brewed coffee to the batter enhances the chocolate flavor and makes the recipe taste more nuanced and sweet.
- Melted Butter: The chocolate frosting has a lot of the same flavor elements as the cake recipe. Before adding the other ingredients, melt the butter in a saucepan. The melted butter will combine with the cocoa powder to make a rich chocolate mixture that you can add powdered sugar, milk, and vanilla extract to.
- Filling: The sweetened pecan and coconut mixture is the perfect way to finish this cake recipe. The nuts add some extra texture to the moist cake. Because the cake is double chocolate, adding the coconut and pecan topping is also a good way to bring more dimension to the flavors.
How to Make
- Prep Time
Preheat oven to 350 degrees and prepare three 9-inch cake pans with butter and a dusting of cocoa powder.
- Dry Ingredients
Add the granulated sugar, flour, cocoa powder, baking powder, baking soda, and kosher salt to your stand mixer. Then use the paddle attachment to mix the dry ingredients on low speed.
- Wet Ingredients
Whisk together the eggs, milk, oil, and vanilla in a separate mixing bowl.
- Combine
Add the wet ingredient to the flour mixture. Keep the electric mixer on low speed at first, then raise it to medium as you combine the batter.
- Add Coffee
Turn off the mixer and pour in freshly brewed coffee. Mix the coffee in by hand so that the hot liquid doesn’t splash up and burn you.
- Divide and Bake
Pour one-third of the cake batter into each prepared baking pan. Then bake for 25-30 minutes. Let the cake cool completely before frosting.
- Chocolate Base
Add the unsalted butter to a large saucepan and melt it over medium heat. Then add the cocoa powder and whisk it in. Once the chocolate mixture is combined, remove it from the heat and let it cool. Then add the cooled chocolate mixture to your stand mixer and whip at medium speed, using the whisk attachment.
- Make Frosting
Add the powdered sugar and milk, alternating them ⅓ at a time until blended. Then add the vanilla to finish the German chocolate frosting. You can add more milk as needed to thin out the frosting.
- Coconut Pecan Filling
Add the butter, brown sugar, corn syrup, and milk to a medium saucepan over medium heat. Cook until the butter is melted, and stir to combine the ingredients into a smooth mixture. Turn off the heat and stir in the pecans and coconut.
- Begin Assembling
Add a spoonful of chocolate frosting to your cake stand or cake plate to help keep the bottom cake layer in place. Level the cake layers with a serrated knife/ Then brush off any crumbs and discard the extra cake pieces. Add the first cake layer to the stand. Then layer 1 cup of the toasted pecan filling on top, and use a rubber spatula to spread it evenly about ½ inch from the edge of the cake.
- Second and Third Layers
Add the second cake layer, and top that one with the toasted pecan filling. Then add the third cake layer.
- Crumb Coat
Add 1 cup of chocolate frosting to the top and spread it evenly. Then use another cup of chocolate frosting to coat the sides of the layer cake. Refrigerate the partly frosted cake for 30 minutes to allow that frosted layer to harden.
- Frost Cake
Frost the German Chocolate Cake with half of the remaining chocolate frosting.
- Pipe Decorations
Then add the frosting to a piping bag. Create a border of chocolate icing around the cake with swirling mounds.
- Add Topping and Serve
Then spoon the remaining coconut pecan topping over the cake and inside the piped frosting mounds. Let the frosting set for a few minutes before slicing and serving this delicious cake recipe.
Recipe Card
Ingredients
Chocolate Cake:
- 2 cups sugar
- 2 cups flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup hot brewed coffee
Chocolate Frosting:
- 1 1/2 cups unsalted butter
- 1 cup unsweetened cocoa powder
- 6 cups powdered sugar
- 1/2 cup whole milk
- 1 tablespoon vanilla extract
Coconut Pecan Topping:
- 1/4 cup unsalted butter
- 1 cup brown sugar , packed
- 1/4 cup corn syrup
- 1/4 cup whole milk
- 2 cups sweetened shredded coconut
- 1 cup pecans , finely chopped
Instructions
Chocolate Cake:
- Preheat the oven to 350 degrees and butter and dust with cocoa powder three 9-inch cake pans.
- In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
- Pour one-third of the batter into each of the pans and bake for 25-30 minutes then remove, let cool completely before frosting.
Chocolate Frosting:
- Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
- Add the cooled chocolate mix to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them ⅓ at a time and finally add the vanilla in last.
- If the frosting is too thick, add a bit more milk.
Coconut Pecan Topping:
- Add butter, brown sugar, corn syrup and milk to a medium saucepan on medium heat and cook for 30 seconds.
- Stir well until smooth then turn off the heat and mix in the coconut and pecans.
To Finish:
- To your cake stand add a spoonful of chocolate frosting.
- Level the cakes with a large serrated knife and discard the cake pieces.
- Brush off excess crumbs.
- Add the first layer of the cake to the cake stand.
- Top with 1 cup of coconut pecan topping, spread evenly.
- Top with second layer of cake.
- Top with 1 cup of coconut pecan topping, spread evenly.
- Top with third layer of cake.
- Top with 1 cup chocolate frosting and spread evenly.
- Add 1 cup of chocolate frosting, coating the outside of the cake.
- Refrigerate for 30 minutes to allow to harden.
- Frost the cake with half the chocolate frosting.
- Pipe swirly mounds onto the top of the cake.
- Spoon remaining coconut pecan topping on the top of the cake inside of the piped frosting mounds around the edge.
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Chef’s Note: Serving this Cake
This amazing cake is indulgent and perfect on it’s own but this star of the dessert table doesn’t have to be served alone. I like to eat it with a scoop of Vanilla Ice Cream to balance out the chocolaty flavor. German Chocolate Cake also goes well with some fresh berries and Whipped Cream, the cool cream and tart fruit also balance the rich filling and sweet chocolate.
Nutritional Facts
How to Store
- Store: To keep the recipe fresh, you can cover the cake in plastic wrap or store it in a covered container. As long as it’s covered, your German Chocolate Cake can stay good at room temperature for up to 5 days.
- Freeze: To keep the cake longer, carefully wrap the cake in plastic wrap, then tin foil, or store cake slices in an airtight container. Kept sealed in a freezer-safe container, this recipe can stay good frozen for up to 3 months. If you’re storing the entire cake, make sure that it is facing upright so that it doesn’t slice or lose its shape in the freezer.
Frequent Questions
Despite what the name implies, this delicious dessert didn’t originate in Germany. According to NPR, German chocolate got its name from Sam German, who invented sweet baking chocolate, which was named for him. The chocolate wasn’t particularly well-known or celebrated until 1957 when a Texas homemaker sent their chocolate cake recipe to a Dallas newspaper. Her recipe gave us what is now the beloved German Chocolate Cake.
This is an American recipe that did not originate in Germany. So, while Germans may love this cake as much as any chocolate lovers, it’s not a recipe you’ll find while visiting.
Variations
- Pecan Coconut Frosting: Instead of adding the chocolate frosting, you can top the naked cake with homemade pecan and coconut frosting. To make the frosting, add 1 cup sugar, 1 cup evaporated milk, ½ cup butter, and 3 beaten eggs to a saucepan. Stir the mixture constantly over medium heat until it’s bubbling. Then move the saucepan from the heat. Stir in 1 cup of flaked coconut and 1 cup of chopped pecans. Then add 1 teaspoon of vanilla extract. Let the mixture cool completely before adding it to the German Chocolate Cake. You could also add a little bit of rum syrup to this pecan frosting.
- Toppings: You can add a variety of toppings as decorations and flavor additions to this recipe. Sprinkle on shaved chocolate or semisweet chocolate chips for a triple chocolate option. We’ve already added a pecan filling to the top, but you could also add whole pecans to decorate. You can also add cherries or other fresh berries like sliced strawberries and raspberries around the top of the cake. Or, add rainbow sprinkles for a more fun option fit for a birthday cake.
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