Make German Chocolate Cake from Scratch

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German chocolate cake is an iconic cake combination.  You’ve got chocolate cake and that one of a kind coconut- pecan filling.  Throw in some chocolate frosting if you like a clean look, or stick with a rustic finish.  This cake is easy to make and you can dress it up or down, so to speak.

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This recipe was originally published on August 29, 2019 and is being republished on February 22, 2021 with updates.

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German Chocolate Cake is Not German

Okay, there’s a solid chance you already know this, but German Chocolate Cake is not German in any way.  Maybe you’re like me and grew up thinking this must be what they eat at birthday parties in Germany, but that would be a solid nope.

This cake was originally made with chocolate developed for Baker’s by Samuel German.  You can still find this chocolate in the grocery store, though most German chocolate cakes don’t use it these days.  German chocolate is sweeter at 48% cocoa compared to semi- sweet at 56%. The more you know.  *chimes*

But Let’s Talk Cake

German chocolate cake means chocolate cake and a coconut- pecan filling.  Some recipes will also use a chocolate frosting to help hold it all together.  (Like my recipe!)  By adding a stiff buttercream to the sides of the cake, I’m able to create a tall cake with a filling that can be a bit sloppy otherwise.

Let me break down these components real quick.  It helps to understand how this classic cake comes together.

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Chocolate Cake

Originally, this recipe used my one bowl chocolate cake recipe, but I wasn’t loving it, so I decided to change it up and basically use my Devil’s Food Cake instead.  But this time I’m using regular cocoa powder instead of Dutched cocoa powder.

I looove this chocolate cake.  It’s moist, soft, and perfectly chocolatey.  The batter looks like chocolate pudding and I’m always tempted to eat it raw.  But I don’t.  I’ve never been into that.

Anywho, this chocolate cake is sturdy enough to stack five thin layers with a ton of coconut pecan filling.  It’s definitely a keeper!

Top Tips for Cakes

• Make sure all of your ingredients are at room temperature.  This will help everything blend nicely and give your cupcakes a nice texture.
• Scrape down your bowl often.  Butter and sugar can hide out at the bottom of your bowl.  Make sure everything gets blended!
• Do NOT over mix.  Once you add the wet and dry ingredients, keep the speed on stir and only mix to combine.  

Related Reading: Top Tips for Tidy Cakes

Extra, Extra!

I love this recipe, but since we’re using this thin cake pan set, we will have extra batter leftover.  That’s totally cool.  You will have enough batter leftover to make a dozen cupcakes too!  As far as I’m concerned, that’s a win- win situation.

Turn these extra cupcakes into German chocolate cupcakes, or into Snickers cupcakes.  I’ve even frosted them in the rose buttercream from my strawberry, champagne, and rose macarons.  

Not ready for them right away?  Wrap them in cling wrap, place them in a freezer bag, and save them in the freezer for a month or two.  Just thaw them in the fridge overnight before using.

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Coconut- Pecan Filling

The classic coconut- pecan filling you find in German chocolate cake is actually a type of vanilla custard tossed with shredded coconut and toasted pecans.  But this custard is rather thin compared to the custard I use in my Mini Whiskey Caramel Tarts. I found this recipe in my fave cookbook, The New Best Recipe.

It’s important to cook the custard base on low until it reaches 180℉.  Keeping the temperature low means this takes about 20 minutes, but you need to hit that temperature in order for the filling to have the right consistency.  Otherwise it will be too runny and could even be unsafe to eat.

Chocolate Buttercream Frosting

This chocolate frosting is thick!  And creamy! And oh so good! I used the chocolate frosting from my Mini Dark Chocolate Cupcakes, but swapped out the dark cocoa for the regular stuff.  This recipe makes just enough to frost the outside of the cake, but wouldn’t be enough to fill it as well.

Since the coconut- pecan filling in German chocolate cake isn’t exactly sturdy, I piped a border of chocolate frosting around each layer of cake.  This was a trick I learned in my beginner cake decorating class. As long as the frosting fence is taller than the filling, it keeps everything in place and allows you to build a nice tall cake.

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Cake Assembly

If you pop on over to Pinterest, you’ll find a million and one different styles of German chocolate cake.  There’s the rustic look, the fancy one with cherries, the clean cut one, and so on. You do you and put this bad boy together any which way you like!

However, if you want to use the filling as the frosting as well, I would go with a shorter cake.  This 5 layer cake would not stand up by itself without the chocolate frosting giving it structure.  What style do you like best? Leave me a comment below!

Enjoy!

It’s surprisingly easy to make German chocolate cake from scratch.  Homemade cakes always taste the best and you’re going to love every bite of this classic cake.  Have a slice for me! And follow me on Instagram if you like looking at pretty desserts and behind the scenes pictures.

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German Chocolate Cake

Chocolate cake, coconut- pecan filling, and chocolate frosting! What's not to love about a homemade German Chocolate Cake

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Course Dessert

Cuisine American

Keyword Birthday, Cake, Chocolate, Coconut, Cupcakes, Frosting, Holiday, Nuts

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 24 servings

Calories 488kcal

Author Colleen

Ingredients

Coconut- Pecan Filling

• 4 egg yolks
• 7 oz sugar (1 cup)
• 1/4 tsp salt
• 4 oz unsalted butter softened, but still cool (1/2 cup)
• 8 fl oz heavy cream (1 cup)
• 1 tsp vanilla
• 6 oz chopped pecans (1 ½ cups)
• 6 oz sweetened shredded coconut (2 cups)

Chocolate Cake

• 4 oz unsweetened chocolate chopped
• .75 oz cocoa powder (1/4 cup)
• 10 fl oz boiling water (1 1/4 cups)
• 3.75 oz all- purpose flour (3/4 cup)
• 3 oz cake flour 3/4 cup
• 1 tsp baking soda
• 1/4 tsp salt
• 8 oz unsalted butter softened, 2 sticks (1 cup)
• 10.5 oz dark brown sugar
• 3 eggs room temperature
• 4 oz sour cream (1/2 cup)
• 1 tsp vanilla

Chocolate Buttercream

• 12 oz unsalted butter softened
• 18 oz powdered sugar sifted
• 2.25 oz cocoa powder sifted
• 4- 6 Tbsps cream or milk

Instructions

Coconut- Pecan Filling

• Combine the yolks, sugar, and salt in a medium bowl. Make sure they are thoroughly incorporated. Beat in the butter. Slowly add in the cream and vanilla. Beat until combined.
• Pour the mixture into a saucepan over low heat and cook, stirring constantly, until the mixture is thickened and hits 180°F. This will take about 20 minutes.
• Transfer the mixture to a bowl to cool to room temperature. While that cools, toast the chopped pecans at 350°F for 5- 8 minutes.
• Once the mixture is room temperature, stir in the pecans and coconut. The mixture may seem loose, but it will thicken. Chill for 3 hours, or overnight.

Chocolate Cake

• Preheat the oven to 325°F and spray the five 6 inch baking pans with baking spray. Set aside.
• Place chocolate and cocoa powder in a small heat proof bowl. Add the boiling water and whisk until smooth. Set aside to cool slightly.
• In a large bowl, sift together the flours, baking soda, and salt. Whisk and set aside.
• Beat butter on a medium- high speed for about a minute, or until creamy. Add brown sugar and beat on a high speed until fluffy, about 3 minutes. Scrape the bowl down.
• With the mixer on a medium- high speed. Carefully add the eggs one at a time, mixing until combined after each addition. Scrape the bowl down.
• Add the sour cream and vanilla and beat on a medium speed until combined, about 10 seconds. Scrape the bowl down.
• Add a third of the dry ingredients and beat on low until just combined. With the mixer running, add half of the chocolate mixture and beat until just combined.
• Add another third of the dry ingredients and beat on low until just combined. With the mixer running, add the remaining chocolate mixture and beat until just combined.
• Add the last of the dry ingredients and beat until just combined. Do not over beat. Scrape the bowl down and fold gently to combine.
• Scoop 5.5 oz (¾ cup) of batter into each cake pan and bake for 15- 17 minutes. Cool in the pans for 5- 10 minutes before transferring to a cooling rack. Cool completely before assembling.

Chocolate Buttercream

• Beat the butter in a stand mixer until light and fluffy, about 8 minutes. Add the cocoa powder, a third of the sugar, and a tablespoon of cream or milk. Beat on low until combined, then on medium for a minute or two until creamy. Scrape the bowl.
• Add half of the remaining sugar, a pinch of salt, and another tablespoon of cream. Beat on low, then on medium until combined. Scrape the bowl.
• Add the rest of the sugar, another tablespoon of cream and beat on low, then medium- low until creamy. If necessary, add cream a tablespoon at a time until you have the right texture.

Assembly

• Place a layer of chocolate cake on your cake board. Pipe a border of chocolate buttercream around the edge. Add roughly a ¼ cup of the coconut- pecan filling. Top with a second cake layer and repeat with the remaining layers.
• Place the final cake layer upside down on the stack. This will give you a flat top. Cover the cake in a thin crumb coat. Chill for 30 minutes.
• Cover the cake in a final layer of chocolate buttercream and chill for another 30 minutes.
• Add a border of chocolate frosting to the top of the cake. Fill in the center with another ¼ cup of coconut pecan- filling.

Notes

• Bake cupcakes at 350℉ for 15- 18 minutes.  You can make this entire recipe as cupcakes.  Pipe a ring of chocolate frosting and fill the top of the cupcakes with a spoonful of the filling.
• In addition to the cake, it will make 12 cupcakes.
• I used pecan chips so that I didn't have to chop any nuts.  (Lazy pants over here.)
• I maybe used half of the filling recipe.  You could probably just make a half batch, but I didn't want to run out.

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