Let’s be honest; days just call for cake. And not just any cake, but the best German chocolate cake recipe that wraps you in a hug of rich chocolate, gooey coconut-pecan filling, and sweet nostalgia. Whether you’re baking for a birthday, potluck, or just because (we don’t judge), this one’s a crowd favorite that never fails to impress.
This German chocolate cake recipe became my secret weapon for family birthdays, especially after my daughter asked for it three years in a row. It’s now one of those recipes in our house, the one people hope shows up at every celebration (and text me for the recipe afterward).
Table of Contents
Why You’ll Love This (Best German Chocolate Cake Recipe)
- Flavor explosion: Rich, chocolatey cake layers meet buttery, nutty, coconut heaven.
- Homemade goodness: No boxed shortcuts, just real, simple ingredients.
- Crowd-pleaser vibes: This is the kind of cake that makes people go, “Wait… you made this?” 🙌
- Not too fussy: If you can stir, whisk, and spread, you’ve got this!
I grew up watching my grandma make this from scratch. And let me tell when I finally nailed it on my own, I felt like I had unlocked a life achievement badge. You can, too.
Looking for more no-fail desserts that get rave reviews? Try my 1-Bowl Quick and Easy Chocolate Cake Recipe in 1 Hour, especially when you’re short on time but craving sweetness.
What You’ll Need to Make the Best German Chocolate Cake Recipe
Take a deep breath- more pantry-friendly than you think! Scroll down to the recipe card for full measurements, but here’s what you’ll gather:
For the Cake:
- All-purpose flour
- Unsweetened natural cocoa powder
- Granulated sugar
- Baking soda & baking powder
- Salt
- Espresso powder (optional but enhances the chocolate-like magic!)
- Canola or vegetable oil
- Eggs
- Full-fat sour cream
- Buttermilk
- Vanilla extract
- Hot water or brewed coffee (yes, coffee!)
For the Coconut-Pecan Filling:
- Unsalted butter
- Brown sugar
- Egg yolks
- Evaporated milk
- Vanilla extract
- Sweetened shredded coconut
- Chopped pecans
For the Frosting:
- This chocolate buttercream (use generously!)
- Optional garnishes: toasted pecans + extra coconut
How to Make This Best German Chocolate Cake Recipe
This isn’t one of those quick 20-minute desserts, trust me, it’s worth the little extra love. You’ll feel like a baking rockstar 👩🍳.
1. Preheat & Prep
Start by preheating the oven to 350°F. Grease three 9-inch cake pans and line them with parchment paper. This little step saves you from “cake-stuck-in-the-pan panic” later.
2. Make the Batter
In one big bowl, whisk together your dry ingredients. In another bowl (or a mixer), combine your wet ingredients. Slowly blend the two, then add in the hot coffee (or water). The batter will look that’s exactly what you want.
3. Bake the Layers
Pour the batter evenly into your pans. Bake for 21–25 minutes. When a toothpick poked in the middle comes out clean, they’re ready. Cool completely (this is the hardest part… waiting!).
4. Whip Up That Iconic Coconut Filling
In a saucepan, cook the butter, brown sugar, yolks, and evaporated milk until thickened. Stir in vanilla, coconut, and pecans. Let it cool It’ll thicken even more as it does.
5. Assemble Your Masterpiece
Trim the cake tops if needed (you get to eat the scraps). Spread half the coconut filling over layer one, add layer two with the rest of the filling, and then top with the third layer and a thick swirl of buttercream. Optional: Sprinkle toasted pecans and coconut on top like edible confetti.
6. Chill Before Slicing
Let the cake chill in the fridge for at least 45 minutes before slicing. I know it’s hard to wait, but it helps everything set up beautifully.
Amelia’s Quick Tips for the Best German Chocolate Cake Recipe
- Room temp matters: Cold eggs and sour cream = sad batter. Let them sit out first.
- Espresso powder is the secret weapon: It won’t make your cake taste like coffee, but it will deepen the chocolate flavor.
- Don’t overmix: Gently combine the wet and dry ingredients until just smooth. Overmixing makes cake dense (and nobody wants that).
- Make it ahead: This cake tastes better the next day. Win-win for party prep!
For more celebration-worthy ideas, check out my 1-Bowl Quick and Easy Chocolate Cake Recipe in 1 Hour
FAQs About the Best German Chocolate Cake Recipe
Can I use sweetened cocoa powder instead of unsweetened?
Stick with unsweetened natural cocoa powder; it balances the richness of the coconut filling beautifully. Sweetened cocoa might throw off the flavor and texture.
How long does this cake last?
Covered tightly, it can be kept in the fridge for up to 5 days. And yes, it tastes just as dreamy chilled. (Hello, breakfast cake slice )
What if I don’t have buttermilk?
No buttermilk? No problem! Just mix ½ cup of milk with 1½ teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes, and voilà DIY buttermilk.
Can I freeze this cake?
Absolutely. Wrap slices individually and freeze for up to 2 months. Defrost in the fridge overnight, and enjoy like new.
Ready to fall in love with every bite? This is the best German chocolate cake recipe to bookmark, bake, and brag about. Rich layers, nostalgic filling, and a whole lot of “mmmmm” guaranteed.
For more cake love, don’t miss this beautiful step-by-step version from Sally’s Baking Addiction, a classic resource I adore for even more baking tips.
And if you’re in the mood to keep that oven warm, browse my collection of easy dessert recipes that are simple, comforting, and doable, even on a Tuesday.
Now go ahead, grab your mixing bowl, and let’s bake something magical 💛
With love and a spatula,
Amelia
The Best German Chocolate Cake Recipe to Sweeten Life’s Little Moments
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This German chocolate cake recipe is the ultimate dessert dream! Featuring three layers of moist cocoa cake, a rich homemade German chocolate cake filling made with sweet coconut and pecans, and topped with creamy chocolate buttercream, it’s a slice of heaven. Whether you’re craving a traditional German chocolate cake for a special occasion or need an easy German chocolate cake to wow your guests, this showstopping treat checks every box. Perfect for birthdays, holidays, or just because cake is always a good idea!
Ingredients
For the Cake:
- All-purpose flour
- Unsweetened natural cocoa powder
- Granulated sugar
- Baking soda & baking powder
- Salt
- Espresso powder (optional but enhances the chocolate-like magic!)
- Canola or vegetable oil
- Eggs
- Full-fat sour cream
- Buttermilk
- Vanilla extract
- Hot water or brewed coffee (yes, coffee!)
For the Coconut-Pecan Filling:
- Unsalted butter
- Brown sugar
- Egg yolks
- Evaporated milk
- Vanilla extract
- Sweetened shredded coconut
- Chopped pecans
For the Frosting:
- This chocolate buttercream (use generously!)
- Optional garnishes: toasted pecans + extra coconut
Instructions
Start by preheating the oven to 350°F. Grease three 9-inch cake pans and line them with parchment paper. This little step saves you from “cake-stuck-in-the-pan panic” later.
In one big bowl, whisk together your dry ingredients. In another bowl (or a mixer), combine your wet ingredients. Slowly blend the two, then add in the hot coffee (or water). The batter will look that’s exactly what you want.
Pour the batter evenly into your pans. Bake for 21–25 minutes. When a toothpick poked in the middle comes out clean, they’re ready. Cool completely (this is the hardest part… waiting!).
In a saucepan, cook the butter, brown sugar, yolks, and evaporated milk until thickened. Stir in vanilla, coconut, and pecans. Let it cool It’ll thicken even more as it does.
Trim the cake tops if needed (you get to eat the scraps). Spread half the coconut filling over layer one, add layer two with the rest of the filling, and then top with the third layer and a thick swirl of buttercream. Optional: Sprinkle toasted pecans and coconut on top like edible confetti.
Let the cake chill in the fridge for at least 45 minutes before slicing. I know it’s hard to wait, but it helps everything set up beautifully.
Notes
Using espresso powder enhances the chocolate flavor without adding a coffee taste.”,
“Let the filling cool fully before assembling to prevent it from being runny.”,
“For an extra toasty flavor, you can toast the coconut and pecans before mixing them into the filling.”,
“Cake layers can be baked a day ahead and stored wrapped in plastic at room temperature.”,
“You can substitute buttermilk with 1/2 cup milk plus 1.5 teaspoons vinegar or lemon juice if needed.”
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 660
- Sugar: 48g
- Sodium: 410mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 95mg
Keywords: best german chocolate cake recipe, german chocolate cake, homemade chocolate cake, coconut pecan cake, layer cake”,