German Chocolate Cake
German Chocolate Cake: a perfect dessert for your next big occasion! Moist chocolate cake layered with a buttery brown sugar coconut pecan filling.
So here we are at the end of another week. Was it a good one for you? Are you ready for the weekend?
I am, always. This weekend in particular should be lots of fun. We’re heading out to a local dive with some friends for karaoke. It’s always such a blast. And it’s my husband’s birthday!
Over the years I have made him some amazing birthday desserts. He loved this banana cream pie, and this carrot cake was a top favorite too. And everybody always goes crazy for this peanut butter cake with chocolate frosting.
But he’s always wanted a German chocolate cake, so I figured it was about time I finally give it to him!
WHAT IS GERMAN CHOCOLATE CAKE?
German chocolate cake is a classic dessert that consists of moist chocolate cake, layered with a buttery brown sugar filling that’s loaded with coconut and crunchy pecans.
Honest to goodness, it tastes like a candy bar. The combination of rich chocolate with that caramel-y filling is amazing.
There’s actually nothing “German” about German chocolate cake. It gets its name from a chocolate maker whose last name was German. He invented a formula for a dark baking chocolate.
HOW TO MAKE GERMAN CHOCOLATE CAKE
Any time I make any kind of chocolate cake, I always begin with my favorite chocolate cake recipe. It bakes up moist and flavorful every time, and it’s got SO much incredible chocolate flavor. Plus it all happens in just one bowl!
So of course that is the base. But what really makes German chocolate cake different is the filling.
To make this unbelievable German chocolate frosting, combine cream, brown sugar, butter, egg yolks, and a dash of salt in a small pot. Cook the mixture over low heat, stirring constantly, until it comes to a bubble. Allow the filling to boil for about a minute, until you notice it’s thickened a little. Then remove it from the heat, and stir in the coconut, pecans, and vanilla.
This mixture might seem a bit runny at first, but allow it to cool for a few hours, and you’ll see that it stiffens up quite a bit.
Spread the German chocolate frosting between each layer of this triple-decker beauty, then top it with my favorite easy chocolate frosting. Add a sprinkling of coconut, pecans, and chocolate shavings, for a real show-stopper of a dessert! Your guests will be wowed!
CAN THIS RECIPE BE MADE IN OTHER SIZE PANS?
As you can see in the pics and video, I chose to bake this cake in three 8-inch diameter cake pans. But you could also bake it in two 9-inch pans. Or, you could bake it in a 9×13 pan, or as cupcakes (see this recipe for the cupcake version: Simply Perfect Chocolate Cupcakes).
Any time you bake anything in a different sized pan than called for in the recipe, you just have to watch the bake time. Bake times can vary based on the size and thickness of the cake. You’ll know when the cake is done baking when a toothpick inserted in the thickest part comes out clean.
CAN GERMAN CHOCOLATE CAKE BE MADE AHEAD?
All of the components of this cake can be made up to a week ahead. Just be sure to keep everything tightly wrapped and refrigerated.
The cake itself can be assembled as much as 24 hours in advance. In fact, I think you get the best results when you refrigerate a cake overnight. Somehow everything seems to meld together, and it always slices so beautifully when it’s had a chance to chill with the filling and frosting.
HOW TO STORE GERMAN CHOCOLATE CAKE
This cake will be fine at room temperature for a few hours.
If you have any leftovers, just wrap tightly in plastic wrap and refrigerate. The cake will last in the fridge for about a week.
Have you got a big celebration coming up? Make it truly unforgettable with this German chocolate cake! Everyone will love it and it will make such a gorgeous centerpiece for your table!
As an amazon associate I earn from qualifying purchases.
German Chocolate Cake
Ingredients
For the chocolate cake layers
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1/2 cup (62.5 g) cake flour
- 1 cup (86 g) unsweetened cocoa powder
- 1 1/2 teaspoons (1.5 teaspoons) baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon (0.5 teaspoon ) kosher salt
- 1 cup (227 g) unsalted butter,, softened (2 sticks)
- 4 eggs, , large
- 1 cup (200 g) plain Greek yogurt or sour cream
- 2 teaspoons (2 teaspoons) vanilla extract
For the German chocolate frosting/filling
- 1 cup (238 ml) heavy whipping cream
- 1 cup (220 g) light brown sugar, , loosely packed
- 1/2 cup (113.5 g) unsalted butter, (1 stick)
- 2 (2) egg yolks, (from large eggs)
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1 1/3 cups (106.67 g) shredded coconut
- 1 cup (99 g) chopped pecans
- 1 teaspoon (1 teaspoon) vanilla extract
For the chocolate frosting
- 1/2 cup (113.5 g) unsalted butter, , softened (1 stick)
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 1/3 cup (28.67 g) unsweetened cocoa powder
- 2 cups (240 g) powdered sugar
- 2 tablespoons (2 tablespoons ) heavy whipping cream , (approximately)
- 1/2 teaspoon (0.5 teaspoon ) vanilla extract
For the garnishes
- shredded coconut
- roughly chopped pecans
- chocolate shavings*
Instructions
To make the chocolate cake layers
- Preheat the oven to 325 degrees F, generously mist three 8-inch diameter by 2-inch high cake pans with non-stick spray, and line with circles cut from parchment paper.
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
- Cut the butter into smaller pieces and add it to the dry ingredients.
- Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- When all of the eggs are fully incorporated, add the Greek yogurt (or sour cream) and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
- Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
- Cool completely, then fill with German chocolate frosting/filling and top with chocolate frosting.
To make the German chocolate frosting/filling
- Place the cream, brown sugar, butter, egg yolks, and salt in a small pot over low heat.
- Cook, stirring, until the mixture comes to a low boil.
- Continue to cook, stirring, until the mixture thickens slightly (about 1 or 2 minutes).
- Remove from the heat and stir in the coconut, pecans, and vanilla.
- Cool completely, then spread between layers of chocolate cake.
To make the chocolate frosting
- Place the butter, salt, and cocoa powder in a large mixing bowl, and add about 1/3 of the powdered sugar.
- Beat on medium speed until combined.
- Add the remaining powdered sugar (in 2 more additions), beating until combined.
- Stir in the cream** and vanilla, then turn the mixer up to medium-high speed and whip the frosting until light and fluffy.
- Spread the frosting on top of the cake, and garnish with coconut, pecans, and chocolate shavings.
Notes
For more info on the chocolate frosting, click here: Easy Chocolate Frosting. A few more great cake recipes:
I have a HORRIBLE time with chocolate cakes falling during baking or during cooling. I see this one bakes at 325 where my other recipes bake at 350. Should this temp help or hurt my chances of success?
It shouldn’t really be a factor. It bakes at a lower temp just so that the top isn’t quite so humped. Most cakes fall because they’re underbaked, so I’d suggest keeping it in the oven until a toothpick inserted in the thickest part comes out clean. Good luck to you!
If assembling whole cake 24-hrs in advance: does it need to be tightly sealed in a container in the fridge? If so, what type of container would you advise using so the frosting doesn’t get smeared/smashed? Thank you in advance!Â
If the cake is filled and frosted, it does not need to be sealed in a container. If you are planning to leave the sides naked, it might be a good idea to wrap the sides with plastic wrap just to prevent them from drying out. Good luck!
Oh Alie, this is recipe is AMAZING! The sponge was light, airy and moist. The filling and frosting were perfect. The  cake was rich and super delicious. A winning recipe! Thank you. Â
You’re very welcome Siddhi! I’m so happy you were pleased. Thanks for the great feedback!
Love it
Yay!!
omg know thats cakeÂ
Thanks!
Hi, the shreaded coconut is dry one or the fresh grated coconut? please advice
Hi there! If you click the link in the recipe card you can see the product I’ve used. There’s also another link just above the recipe card. Hope that’s helpful!
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.
So happy you like it!
Love the idea of using this for cupcakes too! Gah, I bet I could eat the whole cake haha.