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, but you’ll find it comes in handy for lots of chocolate recipes, like my traditional chocolate cake and chocolate cake roll. You can find it in the coffee aisle at the grocery store or online. 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 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 (8 Tbsp; 113g) unsalted butter
- 1 cup (200g) packed light or dark brown sugar
- 3 large egg yolks
- 1 can (12 ounces; 354ml) 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 | Cake Carrier (for storage)
- 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 buttermilk substitute 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. You can find espresso powder in the coffee aisle at the grocery store or online. 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-inch Cake: You can bake this cake as a 9×13-inch 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.
Reader Comments and Reviews
Hi Sally-
I have made your chocolate cake twice and the flavor is delicious. I am having trouble with some sinking in the middle. After the first time, I made sure to be very exact with measurements, using my scale rather than measuring cups. Do you have any advice?
Hi Michelle! Some sinking is totally normal with chocolate cakes.
Question – I see you recommend toasting the pecans, but should the coconut be toasted as well for the filling? Thanks!! I do a ton of baking, and you are my go-to site for recipes and inspiration!!
Hi Cara, we don’t recommend toasting the coconut for the filling – we don’t want it to be crisp!
WOW! This cake is sublime, soft and tender with a with a rich, caramel-like coconut-pecan frosting–loved the rustic appearance too. Yesterday, I made this delicious cake for my lovely friend’s birthday and it was such a big hit with our friends that a few asked for a second piece. My sweet husband declare that this cake is now his favorite. Thank you Sally for your wonderful recipes and for adding the weight for the ingredients. For me weighing ingredients is the most accurate method for baking. Cheers
Would this make a dozen cupcakes and a six inch layer?
Hi Shaye, it would make a bit more than that. Here’s everything you need to know about cake pan sizes and conversions.
2 tsp baking soda!? Is that correct? That sounds like too much, most similar recipes use 1/2 or 1 tsp soda.
Hi Wayne, the recipe is correct. Let us know if you give it a try!
I’ve made this sponge countless times and it always comes out perfectly- a real crowd pleaser!
Just a couple of questions, I am hoping to make a variation on this for my sister who has a few dietary requirements. She can’t eat seed oils – would it be possible to substitute in another type of fat? Also would it be okay to use a homemade vegan buttermilk (such as soured soy milk)? (Butter, heavy cream and sour cream are fine but she can’t have dairy milk)
Thanks!
Hi Lucy, we’re so glad this is a favorite! Oil is best for this cake, but you can certainly use olive oil or another non-seed oil. Vegan buttermilk can work, we’re just unsure of the exact results using these substitutes. Let us know what you decide to try!
If making as a 9×13 sheet cake, would the baking times and oven temperature mentioned in the recipe notes be the same for both glass and metal pans? I have a glass baking dish and wondering if I need to adjust the baking time or temperature at all. Thank you!
Hi Linda, in general, if using a glass pan, the bake time may be a few minutes longer. As always, insert a toothpick into the center to check for doneness.
German chocolate cake is named for its inventor, Samuel German. There is absolutely no need for German chocolate. Sorry, the baking police caught you for a different reason all together. I also really love your site and you are my go to for baking sweets.
Can I use unsweetened coconut or even a mix of sweetened & unsweetened? I find sweetened coconut cloying.
Thank you.
You can use unsweetened coconut without any modifications. The filling is plenty sweet from the brown sugar.
Hi Sally,
Sorry, it’s Brenda again. Could I make the coconut/pecan filling ahead of time and freeze it until I need it?
Thank you,
Brena
Yes! You can freeze the filling for up to 3 months.
Hi Sally,
This cake sounds fantastic and I would love to make it fo my sister and brother-in-law’s 40th wedding anniversary. If I bake it in the 9×13 pan, how would I go about freezing it, without taking it out of the pan and without messing up the icing? My 9×13″ pan does come with a lid. Could I just put the lid on and free,e it that way?
Thank you Sally
Hi Brenda, You can freeze just the cake layer. You can freeze the completed cake as well. If you’ve done any special piping or frosting on the outside, it may wilt a bit in the thawing process, but you could thaw it in enough time to make any small touchups that are needed.
Funny story about this German Chocolate Cake. German chocolate cake is one of my wife’s and my favorite cakes. Several years ago a friend make one for my wife’s birthday. Somehow she made and error and doubled the frosting – so she just used it all on the one cake and frosted the sides. We loved it and told her than when she made it again to always double the frosting. I had no idea where she got the recipe. Jump forward 5 years and my birthday is coming up and I requested the GCC (double frosting) from the same friend. She said she hoped she could find the recipe. In the meantime, I had made Sally’s GCC multiple times. I told my friend that if she could not find her recipe to use Sally’s – secretly hoping she would not find it and take my recommendation. The other night when were at her house she said she found the recipe and pulled it out. She handed me the recipe (on heavily stained paper) and to my surprise it was Sally’s! I burst out laughing. No wonder we liked it so much. So for my birthday this coming Monday she is making me Sally’s GCC with double frosting!
It’s OK. But it’s not as good as authentic German Chocolate Cake made with Bakers German’s sweet chocolate that I loved as a child in the 50s. It’s like Oreo cookies, in that the chocolate is distinctive and you really can’t substitute. I’m sure many people won’t care. But there is something about that cake and its frosting that are amazing together.
Can you please tell me how to toast the pecans. I bought “roasted and salted pecans.” Will that work or do I need to do something to prep the pecans?
See Notes after the recipe, Tanya! Sally has details on toasting the pecans there.
This was the best cake I’ve ever made! My friend wanted a German chocolate cake for his birthday, so I tried this recipe. I followed it exactly as written and it turned out so moist and rich and chocolatey. I made the naked version, and it was so beautiful — I was proud to bring it to my friend’s party. I felt like it was a good as a cake from a high end bakery. Now I want to try making the dark chocolate cake again, but with a different filling.
German chocolate cake is my fave, and this did not disappoint! The only change I made was using coconut oil in liquid form, as I avoid seed oils. It was for a birthday party outdoors, so I used a 9×13 pan and ALL of the coconut pecan filling, no buttercream. Love all of your recipes I have tried. Best scones by far! Can’t wait to get your new cookbook.
Hi, love this recipe. Have made it so many times and always get tonnes of compliments!
Just a quick question, I in the UK and generally use caster sugar for cakes, can I sub out the granulated sugar for caster sugar or might this cause issues?
Thanks!
Hi Lucy! It really depends on the recipe, but in most cases you should be fine to substitute caster sugar for granulated.
Hi Trina, thanks for your reply. Would it be okay for this chocolate cake? Or would I be better off sticking with granulated?
Caster sugar should work just fine here, Lucy. Enjoy!
Got it, thank you Beth! Also your chewy chocolate chip cookie, is my current all time fave! ( I get in Chocolate chip cookie phases 🙂
Hi ! I LOVE all your recipes. I’m making this for my mother in law’s bday tomorrow! I do tend to lessen the sugar on all desserts I make. Do you think it would be ok to lessen the sugar by a 1/4 cup and use unsweetened coconut in the filling? Thank you!
Hi Cheryl, sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.
Got it, thank you Beth! Also your chewy chocolate chip cookie, is my current all time fave! ( I get in Chocolate chip cookie phases 🙂
Will this recipe work for 2 9inch round pans?
Hi Marlea, there is too much batter here to use it all in 2, 9 inch or 8 inch pans, but you can make two layers (filling the pans about half way) and then use the leftover batter for a few cupcakes.
Delicious && super rich! So easy to make. Remember to temper the hot coffee with some of the egg so you don’t scramble the egg when making the filling. Will reduce the espresso to 1 teaspoon.
Can I substitute the sour cream for full fat Greek yogurt?
Sure can, Emily!
Hi Sally, your website is my go baking recipes. However, I have to say that the Upgraded German Chocolate Cake is less moist and has a different flavor than the previous recipe. I won’t use this recipe again. i took photos of the first recipe and I’ll stick to that one. Thank you for sharing your life’s work. You make us all better bakers and moms and dads.
We found it to be very moist.
Made this for my wife’s birthday. She loved it. Thank you.
Am I the only one that was able to only get two pans of cake out of this? What did I do wrong? I had 3 9 inch cake pans but there was not enough batter. Are 3 layers just really thin?
Hi Shannon, these cake layers are on the thinner side, yes.
Hello! Is this cake sturdy enough if baked as a 9×13 cake to hold 6inch layer cake?
Hi Kavina, we do not recommend this as a bottom tier as it is not sturdy enough.
We did this cake in Mason jars as cupcakes for my daughter’s wedding rehearsal dinner. Such a huge hit!!! My new son-in-law loves German chocolate cake and he was so surprised and pleased. Your cake was the hit of the evening. And it was quite an evening ❤️
Hi Sarah, we’re so glad to read this! Congratulations.
My mom is a diabetic and I am
Wondering if I could substitute the granulated sugar with stevia?
Hi Kim! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
Hi Sally,
I have always wanted to try black cocoa powder. Could I use it in this cake and in the buttercream?
Thank you!
Hi Jana! This recipe needs a natural cocoa powder. Is yours natural (Not Dutch processes)?
Hi Trina,
Thank you for your quick reply! I don’t have it yet, I was waiting to see what you said. Would you have a recommendation for me to try?
Thank you!
Hi Jana! Black cocoa powder is Dutch process, but you could definitely use black cocoa powder in the frosting!
Will the filling recipe be enough to do a 6” 3 layer naked cake, for all 3 layers (e.g. using it exclusively and skipping the chocolate butter cream)?
Hi Kathy, the filling will be enough for between each layer, but if you want the coconut pecan filling on the top layer as well, you can 1.5x the recipe.
Thank you!