German Chocolate Cake (Best Recipe!)
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Made with richly fudgy chocolate cake layers and a silky chocolate frosting, this is NOT your average German chocolate cake! Instead of piling the coconut-pecan frosting on top, we layer it inside and wrap the cake in chocolate frosting for gooey decadence in every slice. Recipe includes a how-to video!
The Ultimate German Chocolate Cake Recipe
I’ve taken some liberties with traditional German chocolate cake today. After lots of testing, I wasn’t satisfied with many attempts at the classic versions of this cake. Maybe you’ve tried them before: made with melted bars of German chocolate and whipped egg whites. They yield a lighter, but more dry and not terribly chocolatey cake.
While I tried to love it, I found myself desperately craving something a bit more decadent, a touch more interesting, and definitely more chocolatey. My version delivers on all of these, here’s what to know:
What to Expect From My Recipe
- Ultra moist, deeply chocolatey cake layers. No dry, crumbly cake here! We’re skipping the traditional method and using my classic chocolate cake recipe as the base for rich, fudgy results.
- Traditional coconut-pecan frosting (used strategically). The iconic filling stays, but it’s used between the layers (and a bit on top). It’s gooey, flavorful, and balances the cake without overwhelming it.
- Chocolate buttercream makes an appearance. It’s not traditional, but holds in the filling and adds an extra layer of balanced decadence that puts this cake over the top.
Ingredients
For the Cake Layers
- Flour. Stick with all-purpose flour for this recipe and make sure you measure it accurately, or you could end up with a cake that’s dry or dense. I have a post on how to measure flour the right way that explains everything you need to know!
- Cocoa powder. Natural cocoa powder will give you the most traditional flavor and is what I recommend.
- Instant coffee. This is optional, but I recommend adding it for the richest chocolate flavor. I promise it won’t make your cake taste like coffee! If you don’t have instant coffee, you an swap the hot water with a ½ cup of brewed hot coffee.
- Egg + egg yolk. Adding an extra yolk to the batter makes for a rich, moist cake crumb. It’s key for that fudgy texture we all expect from a chocolate cake!
- Oil & butter. This winning combination is my go-to for cakes (and muffins and breads) that are moist (oil) and flavorful (butter). I use avocado oil, but any neutral cooking oil will work.
For the Filling & Frosting
- Coconut & pecans. Use sweetened shredded coconut and chopped pecans. If you’d like to toast your pecans (and I recommend you do!), follow the instructions in my post on how to toast pecans. You will want to toast them before chopping for best results.
- Evaporated milk. Be careful to make sure you aren’t using sweetened condensed milk–you must use evaporated milk. They are often sold near each other but are NOT the same thing.
- Egg yolks. You only need egg yolks for the filling. If you don’t want to waste the egg whites, use them to make meringue cookies (my recipe uses exactly four!).
- Butter. I use unsalted butter in the filling and salted in the frosting. If you only have salted butter, omit the salt in the filling. If you only have unsalted butter, simply add a ½ teaspoon of salt to the frosting.
- Cocoa powder. Stick with natural cocoa powder for the frosting, just like the cake layers.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: We won’t use all of the evaporated milk in the filling, so I like to use up a little more of it in the chocolate frosting. If you prefer to use regular milk in the frosting though, feel free.
How to Make German Chocolate Cake
- Step 1: Make the batter. Whisk together the dry ingredients and sugars until well combined, then stir in the oil, melted butter, eggs, and vanilla. Gradually stir in the buttermilk, then very carefully add the hot water. Scrape the bowl before giving it one final stir until you have a smooth, cohesive batter.
- Step 2: Bake. Evenly divide the batter between two greased, floured, and lined pans. Bake until a toothpick inserted in the center comes out clean or with moist crumbs (preferable!), then remove to a cooling rack. Wait 15 minutes before removing the cakes from their pans to cool completely.
- Step 3: Make the caramelized filling. Whisk together the egg yolks and evaporated milk in a saucepan. Stir in the butter, sugars, and salt, then turn your stovetop to medium-low. Stir constantly as the mixture heats and thickens. Once it reaches a light brown color, remove it from the heat.
- Step 4: Add the coconut and pecans. Stir in the vanilla, chopped pecans, and shredded coconut. You will need to let this mixture cool completely before you can use it; I recommend transferring it to a heatproof dish to help speed up this process.
- Step 5: Make the frosting. Beat the butter until smooth, then gradually stir in the powdered sugar and cocoa powder. Finally, stir in the milk and vanilla.
- Step 6: Assemble. Pipe a frosting dam around the edge of your first cake layer. Add half of the caramel filling in the center. Top with your second cake layer, then frost the sides of the cake (you can do a thin layer on top too!). Pipe a frosting border/dam around the top of your cake (I switch to a star tip for this!), then add your remaining caramel filling in the center.
SAM’S TIP: It’s very important that you let your filling cool completely. It will be too runny while still warm and needs to cool to the proper consistency.
Frequently Asked Questions
Much like Italian cream cake doesn’t come from Italy, German chocolate cake does not come from Germany. Instead, it gets its name from the creator of German chocolate, Samual German. Here’s a good resource if you want to learn more about the origins of this not-so-German cake.
The traditional frosting is a cross between a custard and a caramel sauce with shredded coconut and toasted pecans.
We still make this frosting for , I like a little bit more chocolate (shocking), so I treat the coconut/caramel/pecan mixture as a filling and use an actual chocolate frosting to frost my cake.
This cake can stay at room temperature in an airtight container for up to 2 days. Alternatively, you can refrigerate it for up to a week (just keep it in an airtight container, as the fridge dries out cakes!).
Related Recipes
I’d love to hear how you like my non-traditional take on this cake–leave me a comment below if you try it 😊
Enjoy!
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German Chocolate Cake (Best Recipe!)
Ingredients
Chocolate Cake
- 1 ¾ cup (215 g) all-purpose flour
- 1 cup (200 g) light brown sugar, firmly packed
- 1 cup (200 g) sugar
- ¾ cup (75 g) natural cocoa powder
- 1 ½ teaspoons instant coffee
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup (120 ml) neutral cooking oil, I use avocado oil, but canola or vegetable oil would also work
- ½ cup (113 g) unsalted butter, melted
- 2 large eggs, room temperature preferred
- 1 large egg yolk, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 cup (236 ml) buttermilk¹
- ½ cup (120 ml) very hot or boiling water
Coconut Caramel Filling
- 4 large egg yolks
- 1 cup (236 ml) evaporated milk
- 8 Tablespoons unsalted butter, cut into 8 pieces
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cups (125 g) chopped pecans, preferably toasted
- 2 cups (160 g) sweetened shredded coconut
Chocolate Frosting²
- 1 cup (226 g) salted butter, softened
- 3 ½ cups (440 g) powdered sugar
- ½ cup (50 g) natural cocoa powder
- 1 teaspoon vanilla extract
- 2 Tablespoons evaporated milk³
Instructions
Chocolate Cake
- Preheat oven to 350F (175C) and prepare two 9″ round cake pans by lightly greasing and flouring I also recommend lining the bottom of each pan with a round of parchment paper. Set aside.
- Combine flour, sugars, cocoa powder, instant coffee, baking soda, and salt in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to stir until well-combined.1 ¾ cup (215 g) all-purpose flour, 1 cup (200 g) light brown sugar, firmly packed, 1 cup (200 g) sugar, ¾ cup (75 g) natural cocoa powder, 1 ½ teaspoons instant coffee, 1 ½ teaspoons baking soda, ¾ teaspoon salt
- Add oil and melted butter and stir well (mixture will be very thick), then stir in eggs, egg yolk, and vanilla extract.½ cup (120 ml) neutral cooking oil, ½ cup (113 g) unsalted butter, 2 large eggs, 1 large egg yolk, 1 ½ teaspoons vanilla extract
- Gradually add buttermilk, stirring until completely combined.1 cup (236 ml) buttermilk¹
- Slowly add hot water (be careful not to splash yourself!), stirring until ingredients are well-combined. Pause occasionally to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.½ cup (120 ml) very hot or boiling water
- Evenly divide batter into prepared pans. Transfer to oven and bake on 350F (175C) for 25-30 minutes and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool for 15 minutes before inverting onto cooling rack to cool completely before filling and frosting.
Coconut Caramel Filling
- Once your cake is in the oven, begin preparing your coconut/caramel filling. In a medium-sized saucepan, combine egg yolks and evaporated milk and whisk until eggs are lightly beaten.4 large egg yolks, 1 cup (236 ml) evaporated milk
- Add butter, sugars, and salt and place saucepan over medium/low heat (keep heat low so you do not cook your eggs!). Stir constantly until mixture is a light golden brown and thickened (about 10 minutes). Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.8 Tablespoons unsalted butter, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 cups (125 g) chopped pecans, 2 cups (160 g) sweetened shredded coconut
- Allow to cool completely before spreading over cake.
Chocolate Frosting
- In the bowl of a stand mixer OR in a large bowl using an electric mixer, beat butter until creamy. Gradually add powdered sugar and cocoa powder until completely combined. Stir in vanilla extract and milk.1 cup (226 g) salted butter, 3 ½ cups (440 g) powdered sugar, ½ cup (50 g) natural cocoa powder, 1 teaspoon vanilla extract, 2 Tablespoons evaporated milk³
Assembly:
- Once your cake layers have cooled and your coconut/caramel filling is no longer warm to the touch, you can assemble your cake!
- Place one cake round on serving tray or cake platter. Use your chocolate frosting to spread or pipe a border around the edge of the cake. Fill the border with half of your coconut/caramel filling.
- Top with second cake round. Frost top and sides of entire cake with remaining chocolate frosting.
- Top off cake with remaining half of coconut/caramel frosting.
- Slice, serve, and enjoy!
Notes
³I recommend evaporated milk because you will likely have some over from your coconut filling if you purchased a 12 oz can. However, regular milk will work just as well!
Storing
Keep at room temperature (granted you are not in a particularly hot/humid climate) in an airtight container for up to three days. It may also be refrigerated (in an airtight container) for up to a week. This may also be frozen, wrap well and freeze for up to several months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This recipe was originally published in September of 2019, I’ve updated it to include new photos and more helpful information, but the recipe is unchanged.
I have been trying to decide between this recipe or The Best Chocolate Cake recipe. In comparing the two recipes I saw both call for 1 3/4 cups all purpose flour but the gram weight is different for both. The Best Chocolate Cake recipe calls for 205g and the German Chocolate Cake has 215g. I was wondering why is there a difference in the gram weight. Perhaps I missed something.
BTW do you have a favorite between these 2 recipes?
Thanks for help!
Hi, Lyn! The weights listed are the exact weighted measurements that I used when creating these recipes. Some prefer to use cup measurements, others like to see it listed in grams therefore I shared my own. As far as the two cakes, both are good. I would say that my chocolate cake is more popular, but this one would be my preference. You can’t go wrong with either option. Happy Baking! 🙂
I made this yesterday. Easy to make and overall it is a great recipe, thank you! The only thing I’ll change next time I make this is to brush the cake with milk or coconut milk so it will be more moist.
I am so glad that you enjoyed it, Mariana! Thank you for commenting. 🙂
Love this cake so much baked it twice in one week!
However, I omitted the chocolate frosting. Absolutely delicious!
I have a non-coconut eater at home so my second round was split between two pans.
I topped one of the cakes with the coconut mix and the other with just the pea an mix less coconut flakes. Both moist and super delicious!! Thank you!!
I am so glad that you have enjoyed this recipe and were easily able to adjust to accommodate all taste buds, Rosalin! Thanks for commenting. 🙂
Hi Sam, cake is best I ever had. I thought about enhancing coconut flavor next time with coconut milk? Eould that work or should I need also extract of coconut? Thanks ❤️
Hi, Dzenana! I am so glad that you enjoyed it. I haven’t tried baking it with coconut milk so I not certain how it will do. If you want to enhance the coconut flavor you can try coconut extract! 🙂
Can I use hot coffee instead of instant coffee Like in the chocolate cake recipe?
Yup! Omit the instant coffee and then instead of using 1/2 cup of hot water use 1/2 cup of hot coffee instead. I hope you love it 🙂
First of all I should say I’m not much of a ‘cake’ person. They’re typically too dry and if it’s not made with whipped cream frosting, no thanks.
I made your German Chocolate Cake for my boyfriend’s birthday yesterday. His favorite type of cake. It was FABULOUS! EVERYONE LOVED IT. Decafent, moist, and beautiful. I don’t even like coconut OR Pecans.
This is absolutely, the best chocolate cake I’ve ever eaten!! Thank you for sharing the recipe, I’ll look at more of your recipes. Diana C. in Scottsdale, AZ.
It can be challenging to find a good cake and to make one for sure, Diana. I am so glad that your german chocolate cake turned out perfectly and that you loved it! Thanks for trying my recipe. I can’t wait to hear what you make next. 🙂
Amazing Sara the coconut caramel with pecans was a hit at my home. Thank you for this recipe 🙏
I am so glad that your family enjoyed the german chocolate cake, Sri! Thanks for commenting. 🙂
Hi,
Cake look very delicious and i am going to try it…
can u pls tell the substitute for Evaporated milk and also shall we use sweetned condensed milk instead of evaporated.
Hi, Rekha! I haven’t tried it myself, but you can try substituting the evaporated milk with a combination of whole milk and half-and-half. For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half. I hope this helps! 🙂
Hi, Thank you Sam…half-and-half means half heavy/whipping cream and half whole milk is tat rite.
Hi, Rekha! Yes, in the USA, you can purchase these two already blended together. 🙂
Hi Sam,
Tried the cake…it came out very well and Carmel extra ordinary it taste very good….and I used unsweetened coconut shredded….
I am happy to hear that your cake turned out well, Rekha! I hope that you enjoy it! 🙂
It was delicious. Everyone loved it. The next time I make it I’ll use less coconut.
I am so glad that everyone enjoyed the German Chocolate Cake, Regina! Thank you for commenting. 🙂
Fun to make AND it was DELISH. Thank you for all of your recipes.
Thank you so much, Linda! I am so happy that you enjoyed the German Chocolate Cake. 🙂
This was absolutely amazing! I think that I would use a little less coconut next time just because to me it overpowered the chocolate a little bit.
I am so glad you enjoyed the German Chocolate Cake Adenicia! 🙂
I will definitely be making this cake!! I’ve never been disappointed with any of your recipes. I always learn something too watching the videos!
I hope you love this one too Jeannie! 🙂
Thank you for this interesting recipe, It looks wonderful!
Best Wishes,
Bob
I hope you love the cake, Bob! 🙂
As a German I was a bit confused why I had never heard of this cake, until I got the explanation you thankfully provided.
German or not, this looks very delicious. I’ll have to try this some time 🙂
I hope you love the cake! 🙂
Looks awesome! Can’t wait to try!!!
I hope you love the cake, David! 🙂
List of ingredients calls for baking soda however you’re mixing directions says to combine flour sugar cocoa powder “baking powder” which one is it baking powder or baking soda😁
Sorry about the confusion! It is baking soda 🙂
I hope you love the cake!