Homemade German Chocolate Cake
This iconic cake features moist, tender chocolate layers, a rich coconut-pecan caramel filling, and a silky chocolate frosting. It’s a showstopper dessert with deep, complex flavors.
Prep Time: 45 mins | Cook Time: 30-35 mins | Cool/Assembly: 2 hours | Serves: 12-16
For the Chocolate Cake:
· 2 cups (260g) all-purpose flour
· ¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
· 1 tsp baking soda
· 1 tsp salt
· 2 cups (400g) granulated sugar
· 1 cup (2 sticks / 225g) unsalted butter, softened
· 4 large eggs, separated, at room temperature
· 1 tsp vanilla extract
· 1 cup buttermilk, at room temperature
· ½ cup strong brewed coffee or water, warm
For the Coconut-Pecan Filling (German Chocolate Frosting):
· 1 cup (200g) granulated sugar
· 1 cup (240ml) evaporated milk
· 3 large egg yolks
· ½ cup (1 stick / 115g) unsalted butter
· 1 tsp vanilla extract
· 1 ⅓ cups sweetened shredded coconut
· 1 cup chopped pecans, toasted
For the Chocolate Frosting (Optional, for sides):
· 1 cup (2 sticks / 225g) unsalted butter, softened
· 3 ½ cups (420g) powdered sugar, sifted
· ½ cup (50g) unsweetened cocoa powder, sifted
· ¼ cup whole milk or heavy cream
· 2 tsp vanilla extract
· Pinch of salt
Instructions
- Make the Cake Layers
· Preheat oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch round cake pans, line with parchment.
· Sift together flour, cocoa, baking soda, and salt. Set aside.
· In a large bowl, cream butter and sugar until light and fluffy (3-4 minutes). Beat in egg yolks, one at a time, then vanilla.
· Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
· Gently stir in warm coffee (batter will be thin).
· In a clean bowl, beat egg whites to stiff peaks. Gently fold into batter until no white streaks remain.
· Divide batter evenly among pans. Bake 30-35 minutes until a toothpick comes out clean.
· Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
- Make the Coconut-Pecan Filling
· In a medium saucepan, whisk together sugar, evaporated milk, egg yolks, and butter.
· Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes). It should coat the back of a spoon.
· Remove from heat. Stir in vanilla, coconut, and toasted pecans. Cool completely (it will thicken more as it cools).
- Make the Chocolate Frosting (Optional)
· Beat butter until creamy. Gradually add powdered sugar, cocoa, milk, vanilla, and salt. Beat until smooth and spreadable. Add more milk if too thick.
- Assemble the Cake
· Place one cake layer on a plate or stand. Spread half of the coconut-pecan filling evenly over the top.
· Add second layer, spread with remaining filling.
· Top with final cake layer.
· Traditional: Leave sides exposed, showing the filling layers.
· Frosted Version: Frost the sides (and top, if desired) with the chocolate frosting. Pipe a border around the top edge to contain the filling.
- Serve
· Let cake set for at least 1 hour before slicing.
· Store covered at room temperature for up to 2 days, or refrigerate if frosted.
Key Success Tips
· Room Temperature Ingredients: Essential for even mixing and rise.
· Don’t Overmix: Fold egg whites gently to keep batter airy.
· Toast Pecans: Brings out their flavor—spread on a baking sheet at 350°F for 5-8 minutes.
· Cool Filling Completely: Warm filling will slide off layers.
· Cake Release Trick: Use homemade cake release (equal parts oil, flour, and shortening blended) for easy removal.
Storage & Make-Ahead
· Cake Layers: Can be baked, wrapped tightly, and frozen for up to 1 month.
· Filling: Can be made 2 days ahead and refrigerated. Bring to room temp before using.
· Whole Cake: Store covered at cool room temperature for 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Variations
· Cupcakes: Fill liners ⅔ full, bake 18-22 minutes. Top with filling.
· Sheet Cake: Bake in a 9×13-inch pan for 35-40 minutes. Spread filling over top.
· Chocolate Ganache Drip: Drizzle over frosted cake for extra decadence.
· Spiked Filling: Add 1 tbsp bourbon or dark rum with the vanilla.
Enjoy this classic American masterpiece—each layer is a celebration of texture and flavor!