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.
Excellent!
My sister and I made this cake today. My family loved it! Thanks for the recipe Sam! We followed everything exactly 🙂
I’m so glad everyone enjoyed it so much, Zoie! Baking with family is the best. 🙂
Can I use instant flavored coffee like caramel if I do not have regular instant coffee?
Hi Ali! The flavored instant coffee should work. Just keep in mind it’s going to change the final flavor of the cake. 🙂
Hi Sam!
I plan on making this for my Nan’s 65th birthday next week, but I’d like to do 3 layers instead of 2. How much would you recommend increasing the ingredients? Thanks 🙂
Hi Taylor! I would increase all of the ingredients by 50%. 🙂
Hi Sam! I plan on trying this delicious recipe soon. I wanted to ask if there is a reason for using sweetened coconut over unsweetened? I have some unsweetened coconut and wondered if the sugar in recipe will make up for it.
Thank you!
Hi Iman! I use it because it’s a little more moist and a little more flavorful but you can use the unsweetened if that’s what you have on hand. 🙂
Thank you!
Thank you for sharing this recipe! I made it yesterday and it turned out great. I just have one question, my German chocolate filling was still a bit runny. It never quite thickened up. I put some on the top and it started running down the sides after a while. Any suggestions to prevent this? I cooked on low heat for like 8-10 minutes. It just never got really thick. What did I do wrong?
Hi Melissa! I’m glad you enjoyed it overall. Your filling may have just needed a little bit longer to cook to thicken up a bit. 🙂
Can I make this in 8 inch pans since the cake is basically your chocolate cake?
Hi Andres! That will work just be careful not to overfill the pan. The bake time may be slightly different as well. 🙂
I’ve been looking a lot at your site in the last several months. I’ve actually made several of your recipes and they were awesome! With this one for the German chocolate cake, can this be made in a 9 x 13 pan instead of 2 round pans? I can’t wait to try this!
Hi Sandy! That should work just fine. 🙂
For the coconut caramel filling, you say be careful not to cook the eggs. So are the eggs raw in this filling?? How is that safe?
Hi Tonya! You will be heating the eggs so they are “cooked” to be safe to consume (if you’re concerned, use an instant read thermometer and make sure they reach 165F), but you want to make sure that you aren’t over-heating them and that you don’t end up with bits of cooked/scrambled egg in your filling. I hope that helps!
Hi!
I love your recipes! I make them all the time and all my friends raveeee about how good they are. I have a friend who lovesssss German cake, so I wanted to give this one a shot for her, but she’s allergic to eggs…do you have a good suggestion for an egg substitute? Thanks! And keep baking and sharing your recipes – they’re AWESOME!
Hi Marie! Unfortunately I don’t really have a good substitute for the egg here. 🙁
I got to try this!!!
Definitely I will try this cake and I’ll let you know how it turn out THANK YOU CHEF 👩🍳 …..BUT IT LOOKS AMAZING
I hope you love it Diane! 🙂
Hi Sam.
I tried posting not sure it it worked but I’m curious if I could half this recipe to make a 6 inch cake since it would pretty much be for me and my husband. Or what do you recommend? Thanks
Hi Karen! Cutting the recipe in half should work for a 6 inch cake. 🙂
Thank you Sam I’ll definitely be trying it out!!
Hi Sam
I am going to try this recipe is there a substitute for coffee or can I leave out coffee entirely? Thanks
Hi Leota! You can just leave it out entirely. Keep in mind it won’t make your cake taste like coffee; it just enhances the chocolate flavor. Enjoy!
Hi Sam.
I was curious if I can half this recipe to make a 6 inch cake or what do you recommend?Thanks
Hi Karen! Would this be a 2-layer 6 inch cake? That would work, you might have a little bit of extra batter but just discard it (don’t fill the cake pans more than 2/3-3/4 full).
Can the filling be made in advance and frozen? I have so many egg yolks left over after making Swiss merengue buttercream and want to get a head start on my moms birthday cake.
Hi, Allison! I have not tried it myself, but I think that it should be fine frozen. 🙂
This was a delicious recipe and the end product was a finger licking delight. But, as a huge fan of Sugar Spun Run, I questioned a few changes. Why not the “Best Chocolate Cake” recipe? The chocolate frosting recipe was just a buttercream and your outer chocolate frosting is far superior (salted butter?). Anyway, still a huge fan, but I’ll use your other recipes with this messy delish in the future. Keep up the good work.
Glad you enjoyed! I talk a bit about why I made the cake the way I did in the post if you want to check that out. I am glad you have been enjoying the recipes! 🙂
This looks Amazing! How would you do these as cupcakes? I have a request for some and just want to get them right
Thank you so much for the help!
Hi, Kate! I have never used this recipe to create cupcakes before so you will have to experiment some. I would fill the mufifn tin with 1/4 cake batter, then I’d add 1-2 tablespoons of the coconut caramel filling, then apply more cake batter on top until the cupcake is 2/3 of the way full. I would then bake them until done and allow them to cool completely before icing them. Again, I have not tried it so you will have to keep me posted on how they turn out. 🙂