German Chocolate Cake
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A decadent German Chocolate Cake Recipe, made an extra moist and fudgy chocolate cake, a rich caramel/coconut frosting, and iced with a sweet and simple chocolate frosting.
German Chocolate Cake
…Or, as I originally wanted to call it, “Not Your Mama’s German Chocolate Cake”.
I’m taking some liberties with the traditional German Chocolate Recipe today. After lots of testing, I wasn’t satisfied with many of the classic versions of this cake. Maybe you’ve tried them before: Chocolate cakes 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 kept going back to my classic chocolate cake instead. Maybe its my recent intense chocolate cravings (thank you, pregnancy), but I wanted a dense, fudgy cake that actually tasted like chocolate.
While our caramel/coconut layer stays (fairly) true to tradition, this German Chocolate Cake is honestly the most decadent, best version I’ve ever tried. Which, of course it is or I wouldn’t be sharing it with you here today 😉. Let’s get to it.
German Chocolate Cake Frosting
When most people think of German Chocolate Cake, they usually think about the frosting.
Traditional frosting is something of a cross between a frosting, a custard, and a caramel. The base is made primarily with egg yolks, evaporated milk, and brown sugar and cooked on the stovetop until thickened. Once cooked, we’ll stir in shredded (sweetened) coconut and toasted pecans.
When making this frosting, it’s so important that you don’t turn up your heat too high or you’ll end up cooking bits of your egg. Also, make sure you let your frosting cool completely before trying to decorate your cake or you’ll likely end up with a runny mess.
This caramel-esque frosting is the only frosting that some German Chocolate Cake recipes use, and if that’s how you want to make yours then go for it.
Personally I wanted a little bit more chocolate (shocking), so I made a simple chocolate frosting to frost the outside of the cake and decorate the top. I also used it as a dam on the first layer of the cake to help hold the coconut frosting inside, making it easier to frost the outside (see below).
Why is it Called German Chocolate Cake?
This cake actually does not come from Germany, it’s considered an American cake. The recipe was named because of the creator of German chocolate, a man named Samual German. However, these days German Chocolate Cake is now generally used to describe any chocolate layer cake frosted with this coconut/caramel frosting. And while I do feel a little guilty about cutting Mr. German’s chocolate out of our recipe today, I don’t think you’ll be disappointed with the results.
You can read here to find out more about the origins of this not-so-German cake.
Does German Chocolate Cake Need to be Refrigerated?
If you plan to enjoy your German Chocolate Cake within a day or two it will keep just fine at room temperature in an airtight container (so long as you aren’t in a particularly humid climate). You may refrigerate this cake, just be sure to keep in an airtight container (to help keep it from drying out, as refrigerators are notorious for drying out cake!).
This cake will keep for a week in the refrigerator.
Can You Freeze German Chocolate Cake?
Yes! this cake can be frozen. It will keep for several months in the freezer, granted it is properly sealed and stored (I would wrap it well with plastic wrap and foil).
Enjoy!
More Recipes You Might Like:
- Coconut Cake
- Hummingbird Cake
- Carrot Cake
- Marble Cake
- Or check out more of my Cake Recipes
Let’s bake together! Follow me on my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!
German Chocolate Cake
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!
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!