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",