German Chocolate Cake

Prep Time: 30 minutes
Bake Time: 30–35 minutes
Cooling Time: 1 hour
Servings: 10–12

Ingredients

For the Chocolate Cake

• 2 cups (250 g) all-purpose flour
• 1¾ cups (350 g) granulated sugar
• ¾ cup (65 g) unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240 ml) hot water or hot coffee

For the Coconut-Pecan Filling

• 1 cup (240 ml) evaporated milk
• ¾ cup (150 g) granulated sugar
• ½ cup (115 g) unsalted butter
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1½ cups (120 g) sweetened shredded coconut
• 1 cup (110 g) chopped pecans
• ¼ teaspoon salt

For the Chocolate Frosting

• ½ cup (115 g) unsalted butter, softened
• ½ cup (45 g) unsweetened cocoa powder
• 2 cups (240 g) powdered sugar
• ¼ cup (60 ml) milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Cake

1. Preheat the oven to 350°F (175°C).
2. Grease and line three 8-inch round cake pans with parchment paper.
3. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
5. Slowly pour in the hot water or coffee and mix until combined. The batter will be thin.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.

2. Make the Coconut-Pecan Filling

1. In a saucepan, whisk together evaporated milk, sugar, butter, and egg yolks.
2. Cook over medium-low heat, stirring constantly, for about 8–10 minutes, until thick enough to coat the back of a spoon.
3. Remove from heat and stir in vanilla and salt.
4. Fold in the shredded coconut and chopped pecans.
5. Let the filling cool completely. It will thicken as it cools.

3. Make the Chocolate Frosting

1. Beat the softened butter until creamy.
2. Add cocoa powder and powdered sugar gradually.
3. Pour in the milk and vanilla.
4. Beat for 2–3 minutes until smooth and fluffy.
5. Add a little more milk if the frosting is too thick.

4. Assemble the Cake

1. Place the first cake layer on a serving plate.
2. Spread about one-third of the coconut-pecan filling over the top.
3. Add the second cake layer and spread with another layer of filling.
4. Add the final cake layer.
5. Spread the chocolate frosting around the sides of the cake and lightly over the top.
6. Spoon the remaining coconut-pecan filling onto the top of the cake.

🍰 Serving

Let the finished cake rest for 30 minutes before slicing. Serve at room temperature with coffee, tea, or a scoop of vanilla ice cream.

Tip: The traditional German chocolate cake uses sweetened coconut and pecans in the signature filling. Despite its name, it was actually named after Samuel German, who developed a sweet baking chocolate—not after Germany.