This variation of German’s chocolate cake has a gooey coconut and toasted pecan filling, a dark and super-moist chocolate cake, and deliciously creamy chocolate buttercream on top!
German’s chocolate cake, traditionally made with sweet baking chocolate and originated back in the 1850s by chocolate maker Samuel German, is known to be unapologetically decadent and indulgent.
Upgraded German Chocolate Cake
My variation of German chocolate cake is a bit different from the traditional. It’s still unapologetically decadent and indulgent, but it starts with my favorite super-moist darker chocolate cake. We’ll use a coconut pecan filling enhanced with toasted pecans and top her off with chocolate buttercream, coconut, and more toasted pecans.
German chocolate cake has been a highly requested cake recipe, so I’m thrilled to finally share this version. I decorated it naked cake style. I love seeing that coconut pecan filling peeking out!
How to Make German Chocolate Cake
There are 3 parts to German chocolate cake. Let’s discuss all 3 so you feel prepared and confident when you try it.
1. CAKE
If you’ve tried my tuxedo cake, black forest cake, chocolate raspberry cake, or regular chocolate cake then you are familiar with the cake itself. It’s simply my favorite chocolate cake recipe. Sour cream, oil, eggs, and buttermilk keep it extremely moist. Cocoa powder supplies all our chocolate flavor, which is enhanced with a little espresso powder. The espresso powder is optional if you don’t keep any. You’ll also need hot liquid to properly dissolve and bloom the cocoa power. You can use hot water or hot coffee. The cake won’t taste like coffee, I promise, but the chocolate flavor will certainly be deep and divine! An upgrade, if you will.
Speaking of cocoa, make sure you’re using natural unsweetened cocoa and not dutch-process. Remember the difference between dutch-process vs. natural cocoa powder?
2. COCONUT PECAN FILLING
While the chocolate cake is fantastic, the coconut pecan filling is the star of the show. It’s thick, crunchy, gooey, chewy, and sweet all in one. It’s made from the best ingredients baking has to offer, so you know you’re in for a treat:
- butter
- brown sugar
- egg yolks
- vanilla
- pecans
- coconut
You also need evaporated milk, not sweetened condensed milk. The two are often mistaken. Evaporated milk is typically sold in a can in the baking aisle. Evaporated milk is unsweetened condensed milk. You need 1 cup or 8 ounces. You can also use half-and-half. Whole milk is too thin and heavy cream is too thick. Stick to evaporated milk or half-and-half.
Here’s how you prepare the coconut pecan filling: the butter, brown sugar, egg yolks, and evaporated milk are cooked together on the stove until thickened. The egg yolks are heated enough to safely consume, but you can always use a thermometer to be certain. To avoid scrambling the eggs, make sure you cook on medium heat and constantly whisk the mixture.
3. CHOCOLATE BUTTERCREAM
I used my favorite chocolate buttercream recipe to frost the top. The filling is pretty sweet, so I didn’t want to overdo it with frosting. (And naked cakes are pretty!) This chocolate buttercream is thick, creamy, and spreads beautifully. The chocolate buttercream recipe was more than enough for the top, but if you want to frost the top AND sides of the cake, use the ratios from this marble cake. They taste identical.
Will the cake dry out if the sides aren’t frosted? Overtime, yes. But this cake is so moist, especially with the gooey coconut pecan filling, that it’ll take awhile to taste even a smidge dry! If you’re still a little nervous about it drying out, give the sides a light swipe of frosting.
This is not technically “German chocolate cake” since it’s not made with sweet German chocolate. (Don’t be mad at me, cake police!) But it has an ooey gooey coconut + toasted pecan filling, a deep dark chocolate cake, and the perfect amount of creamy chocolate buttercream on top. Definitely an upgrade if you ask me!
Upgraded German Chocolate Cake
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours, 30 minutes
- Yield: serves 10-12; 2.5 cups filling
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This show stopping German chocolate cake has a gooey coconut and toasted pecan filling, a dark and super-moist chocolate cake, and deliciously creamy chocolate buttercream on top!
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)*
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full fat sour cream, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or coffee*
Coconut Pecan Filling
- 1/2 cup (1 stick; 115g) unsalted butter
- 1 cup (200g) packed light or dark brown sugar
- 3 large egg yolks
- 1 can (8 ounces; 240ml) evaporated milk
- 1 teaspoon pure vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup (125g) chopped pecans
Frosting
- use this chocolate buttercream for a naked-style cake
- use this chocolate buttercream for frosting the top and sides
- optional for garnish: extra toasted pecans and sweetened shredded coconut
Instructions
- Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
- Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- As the cakes cool, prepare the coconut pecan filling so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools.
- Assemble and frost: First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with 1/2 of the coconut pecan filling (half is about 1 and 1/4 cups). Top with 2nd layer and evenly cover the top with remaining coconut pecan filling. Top with the third cake layer. Spread the chocolate buttercream into a thick layer on top. Garnish with extra toasted pecans and coconut, if desired. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: Prepare cake through step 4. Wrap the individual baked cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the coconut pecan filling and frosting, assemble/frost, and serve. You can also prepare the coconut pecan filling and chocolate buttercream in advance. Cover and refrigerate for up to 2 days. Bring both to room temperature before using. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
- Special Tools (affiliate links): 9-Inch Round Cake Pans | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Cake Stand or Cake Turntable | Icing Spatula
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients. Instead of sour cream, try using plain yogurt. The cake won’t taste as rich, but it’s a fine substitution.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Espresso Powder / Coffee: Espresso powder and coffee will not make the chocolate taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. If coffee isn’t your thing, you can leave out the espresso powder and use boiling hot water instead of the hot coffee.
- Pecans: Toasting the pecans is a major upgrade and I highly suggest it! Let them toast in the oven as you whisk together the filling on the stove (step 5). Simply toast for 8 minutes at 300°F (149°C). Then can be warm when stirred into the filling.
- Eggs: If you’re concerned about consuming any raw egg yolks, use a candy/oil thermometer and make sure the mixture is cooked to 160°F (71°C). If you notice any cooked egg bits, you can run it through a strainer.
- 9×13 Cake: You can bake this cake as a 9×13 sheet cake instead. Top with coconut pecan filling, no need for the chocolate buttercream! The cake will take 35-40 minutes at 350°F (177°C).
- Cupcakes: Use this coconut pecan filling to fill a batch of baked and cooled super moist chocolate cupcakes. Half of the filling should be plenty, so you can halve the filling recipe or make the full filling recipe and freeze leftovers for up to 3 months. You can frost with chocolate buttercream. For filling baked cupcakes, we usually cut a hole in the center and add the filling. If needed for a visual, you can watch me do this in the video for these sugar plum fairy cupcakes.
Keywords: german chocolate cake
I’m getting ready to make this cake for the first time and I’m wondering what the best way is to space three cake pans in the oven so that they bake evenly. All on one shelf but rotated during baking? On two shelves and also rotated during baking? Or am I overthinking this? I didn’t see this question in the comments that I reviewed.
Hi Betty, we always recommend that you bake the layers on the same rack, otherwise, they will bake unevenly if they’re baked on different racks. If you can’t fit all three pans in the oven on the same rack (without the sides of the pans touching one another), it is perfectly fine to leave one at room temperature (covered with a clean towel) while waiting for the other two to bake. Hope this helps and that you enjoy the cake!
Substitute for sour cream?
Hi Bavneet, you can use the same amount of full fat yogurt/Greek Yogurt.
This was an amazing cake. I used it for a decorated layered birthday cake with chocolate buttercream and coconut. It was incredible. I used unsweetened coconut in the filling and it was still plenty sweet, especially with the addition of buttercream
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Sally im really looking forward to trying this! I’ve been a big fan of your site for a while and I always get compliments on what I bake. I’m looking to up this recipe size to be big enough to serve 40 slices (small wedding). Any suggestions (besides larger quantity) on making a larger cake? How do I decide temperature and cook time? Thank you for any help!!!!
Hi Blaise! Our cake pan sizes and conversions guide will be helpful. For a larger round, we’d use the same temperature and baking time will be a bit longer. We’re unsure of the exact time as we’ve never tested this recipe in a larger pan. Keep a close eye on them and use a toothpick to test for doneness. Hope it’s a hit!
I love your recipes-I’ve made a couple of cakes and they turned out fantastic. This recipe though, everything was fine but the layers welled in the middle once out of the oven-any suggestions??
Hi Sciacca, a slight sinking in the middle is normal for chocolate-based cakes, but it can also mean that the cake was slightly underbaked. An few additional minutes in the oven should help for next time. Thanks so much for making and trusting our recipes!
I made this cake for my cousins bday this holiday weekend and it was a tremendous hit! Everyone loved it!! I decided to make the baked version and actually halved the recommended chocolate buttercream for the top which was the perfect amount! The icing lends the perfect amount of sweetness and is definitely not needed on the sides as the coconut pecan layers are truly the stars of the show! Not surprised this was a hit as Sally’s recipes have never failed me. I’m always looking to this blog when I get a request for any baked good
★★★★★
That pecan coconut filling is the BEST thing I have EVER made.. thank you so much!! The cake and chocolate buttercream are also incredible!!
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I didn’t think I really liked german chocolate cake until I tried this recipe. So good!!!
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Best German chocolate cake ever! Very moist. So easy to assemble. I piped the chocolate frosting onto to top layer the sprinkled with toasted pecans and coconut. Beautiful and so tasty!
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I’ve made this recipe often. It is my most requested birthday cake. It is the perfect combination!
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Hello, can I add less coco powder? Instead of 3/4 cup add 1/2 cup. Will I have to adjust other measurements? Thx
Hi Robert! We really recommend sticking with the recipe as written for best results. It would requite some testing to reduce the cocoa powder.
I got elected to make a cake for my father’s birthday. Another family member has been making it for years, but it’s not a part of the family anymore. So I wanted a different recipe. This was perfect! I doubt anyone remembers her cake anymore. Yay! I made one change, unsweetened coconut (what I had in hand) and even that turned out awesomely!
★★★★★
Outstanding! I wish I could send a picture of my finished cake through here. I followed recipe exactly however I did decide not to do a completely naked cake. I piped a dam around the outer edges of my layers and filled it in with the filling, because I was afraid of it sleeping out. Then I applied an extremely thin layer of icing on the sides. Will most definitely make again!!!!
★★★★★
As a single parent I had never really baked anything before. I found your website and us it whenever I need something for family, school work and birthdays. It mean so much more when you make it.
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