A modern twist on classic German chocolate cake: rich, deeply chocolatey cake layers with the signature coconut-pecan frosting! My step-by-step recipe walks you through each step with detailed photos and practical tips so you can make it with confidence.
German chocolate cake is my husband’s favorite. And that’s what he requests every year for his birthday! Who wouldn’t love the creamy coconut frosting paired with the tender chocolate cake layers, right?
What I love most about this cake is how simple the process is. You bake the cake layers, make the filling, then assemble – no complicated steps. I keep the decoration easy and approachable by finishing it as a naked cake.
If you love a layered cake, my Snickers cake and tiramisu cake are two others you should try.
Table of Contents
What is German chocolate cake?
German chocolate cake is a classic American dessert made with layers of mild chocolate cake filled and topped with a rich coconut-pecan frosting.
Despite its name, it isn’t from Germany. It’s named after Samuel German, who developed the type of baking chocolate originally used in the recipe.
Why you’ll love this recipe
- Rich and decadent layers! The classic German chocolate cake recipe features a mild chocolate cake. But we’re upgrading the cake layers into deeply chocolatey, moist chocolate cake!
- A bakery-style cake right at home! If there’s any cake to define as rich and decadent, German chocolate cake is it! A tender cake with rich and creamy coconut will truly make your taste buds swoon.
- Easy to make in advance. Make the cake layers and coconut frosting ahead of time, even a day before. Assemble it a couple of hours before serving, so the cake can chill before slicing.
Key Ingredient Notes
Chocolate Cake:
- All-purpose flour works perfectly for this chocolate cake layer.
- Cocoa powder – Make sure to use unsweetened natural cocoa powder. Don’t substitute Dutch-processed, as it’ll affect the texture and rise of the cake.
- Leavening agents – We use both baking soda and baking powder for a perfect lift!
- Large eggs – Make sure they’re at room temperature to ensure they incorporate well into a smooth batter. This leads to better air incorporation and a lighter, fluffier cake texture.
- Sour cream adds moisture and richness, making the cake tender and soft. Its acidity also reacts with leavening agents, helping the cake rise and develop a finer crumb.
- Vegetable oil keeps the cake very moist and tender, even after it cools. Unlike butter, it stays liquid at room temperature, giving the cake a softer, more delicate crumb.
- Pure vanilla extract enhances and rounds out the chocolate flavor.
- Hot coffee helps bloom the cocoa powder, intensifying and deepening the chocolate flavor without making the cake taste like coffee. You can use hot water instead if you wish.
coconut pecan Icing:
- Chopped pecans are classic in coconut frosting on German chocolate cake! It adds nuttiness, crunch, and super rich flavor.
- Coconut flakes – I recommend using classic sweetened coconut flakes. I’ve tested this recipe with unsweetened ones, and the frosting texture came out slightly drier.
- Egg yolks thicken the frosting and give it a rich, custard-like texture. They also add richness and help create the smooth, creamy consistency characteristic of German chocolate cake frosting.
- Brown sugar adds a deep, caramel-like flavor that defines the frosting’s signature taste. Its molasses content also helps keep the frosting moist and slightly chewy. You can use either dark or light brown sugar.
- Salt – Always add salt to dessert recipes!! It rounds up the flavor.
- Unsalted butter – Make sure it’s softened to room temperature so it incorporates well into the frosting.
- Heavy whipping cream adds richness and helps create a smooth, creamy consistency in the frosting. It also balances the sweetness and contributes to the silky, luscious texture.
- Pure vanilla extract rounds out all of the flavors in the frosting to make it truly addicting.
How to make German chocolate cake
1. Make the Chocolate Cake
Preheat the oven to 350°F (175° C). Line three 8-inch cake pans with parchment paper and spray with cooking spray.
- Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- Whip the eggs, sour cream, oil, and vanilla extract on medium speed until well combined, about 1 minute. (Use paddle attachment if using a stand mixer.)
- Add the dry ingredients and mix the batter until just combined, starting on low and gradually increasing to medium-high speed for about 30 seconds. Scrape the sides of the bowl.
- Pour in hot coffee, and mix again until just combined.
- Divide the batter evenly into the prepared baking pans.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes completely in the pans set on a wire rack. Then carefully run a knife around the edges and invert.
How to Tell When Your Chocolate Cake Is Fully Baked
I like to use an instant thermometer. A chocolate cake is done when its internal temperature reaches about 200–210°F (93–99°C).
2. Make the Coconut Pecan Frosting
- Mix the pecans and coconut flakes in a medium bowl.
- Whisk the egg yolk, brown sugar, and salt in a medium saucepan until combined.
- Add heavy cream, butter, and vanilla extract.
- Cook the mixture over medium-high heat for 5-7 minutes, whisking occasionally. The mixture will be thickened, but still runny.
- Pour it over the pecans and coconut flakes and mix until well combined. The mixture will be slightly runny, but it’ll thicken as it cools.
- Cool to room temperature. Then cover and refrigerate until ready to use.
3. Assemble the cake
- Place the first cake on a cake board or the serving platter.
- Smear 1/3 of the coconut pecan frosting over the cake.
- Repeat the layer two more times.
Line the cake board
Place 4 parchment paper strips under the cake layer, covering the edges of the cake board.
Expert tips
- Don’t over-mix or over-bake the cake layers. This will result in a dense and dry cake if so. You want to mix until just combined, then bake until a toothpick comes out clean with just moist crumbs.
- Make sure to let the coconut pecan frosting set and chill before using. Since this is a “cooked” frosting, it needs to cool. Then chill until it’s a spreadable consistency. If the frosting is too stiff, microwave it until it loosens up a bit.
- Only begin frosting the cake once the cake layers are cooled. If you frost the cake while it’s still warm, the frosting will melt, and the cake will be very messy.
- Once you assemble the cake, refrigerate it until ready to serve. This helps the cake structure to set, making it easy to slice.
Storage
Store any leftovers in an airtight cake container or loosely cover with plastic wrap in the refrigerator for up to 4 days. I like to take the chill off the cake for 10 to 15 minutes before serving.
You can also freeze slices of the German chocolate cake. I like to make individual slices to wrap in plastic wrap so they defrost quickly and are easy to serve. Freeze for up to 2 months.
Making a German chocolate cake in advance is easy to do and lets the frosting set. Assemble and keep in the fridge until ready to serve.
FAQs
The main differences are the flavor and the frosting. A regular chocolate cake is typically rich and chocolate-forward with various frostings (like chocolate or buttercream), while German chocolate cake uses a milder chocolate cake and is defined by its signature coconut-pecan frosting, which is sweet, nutty, and caramel-like.
It’s a rich coconut-pecan frosting with a creamy custard base that’s cooked to develop an almost caramel-like flavor.
It was named after Samuel German, the man who developed the baking chocolate for Baker’s Chocolate Company in 1852. The recipe became famous in 1957 when it was published in The Dallas Morning News and used German’s Sweet Chocolate.
More delicious chocolate desserts
German Chocolate Cake
Ingredients
For chocolate cake:
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 2/3 cup (80 g) unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon coarse kosher salt
- 2 large eggs at room temperature
- 2/3 cup (160 ml) sour cream at room temperature
- ½ cup (120 ml) vegetable oil
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) hot coffee
For coconut pecan frosting:
- 1 cup (130 g) chopped pecans
- ½ cup (60 g) sweetened coconut flakes
- 2 large egg yolk
- ½ cup (100 g) brown sugar light or dark
- ¼ teaspoon table salt
- 4 tablespoons (60 g) unsalted butter softened
- 1 cup (240 ml) heavy whipping cream
- 1 teaspoon pure vanilla extract
Instructions
To make the chocolate cake:
- Line three 8-inch cake pans with parchment paper and spray with cooking spray.
- Preheat the oven to 350°F (175° C).
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a stand mixer with a paddle attachment, whip the eggs, sour cream, oil, and vanilla extract on medium speed until well combined, about 1 minute.
- Add the dry ingredients and mix the batter until just combined, starting on low and gradually increasing to medium-high speed for about 30 seconds. Scrape the sides of the bowl.
- Add hot coffee and mix again until just combined.
- Divide the batter evenly into the prepared baking pans.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool completely in the pans set on a wire rack. Then carefully run a knife around the edges and invert.
- Cool completely before frosting.
To make the coconut pecan frosting:
- In a medium bowl, place the pecans and coconut flakes and set aside.
- In a medium saucepan, whisk together egg yolk, brown sugar and salt until combined.
- Stir in heavy cream, butter, and vanilla extract.
- Cook over medium-high heat for 5-7 minutes, whisking occasionally. The mixture will be thickened, but still runny.
- Pour it over the pecans and coconut flakes and mix until well combined. The mixture will be slightly runny, but it’ll thicken as it cools.
- Cool to room temperature, then refrigerate until ready to use.
To assemble the cake:
- Place the first cake on a cake board or the serving platter. (TIP: Place 4 strips of parchment paper under the cake layer, covering the edges of the cake board.)
- Smear 1/3 of the coconut pecan frosting over the cake. Repeat the layer two more times.
- Refrigerate until ready to serve.
⭐️ Did you make this recipe?
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Tips & Notes
– Store any leftovers in an airtight cake container or loosely cover with plastic wrap in the refrigerator for up to 4 days. I like to take the chill off the cake for 10 to 15 minutes before serving.
– You can also freeze slices of the cake. I like to make individual slices to wrap in plastic wrap so they defrost quickly and are easy to serve. Freeze for up to 2 months.
– Making a German chocolate cake in advance is easy to do and lets the frosting set. Assemble and keep in the fridge until ready to serve.
Nutrition
