Best Ever German Chocolate Cake

If you love the rich combination of chocolate, coconut, and pecans, this German chocolate cake recipe is for you! Moist chocolate cake layers are paired with a luscious coconut-pecan filling and topped with a silky chocolate frosting. Perfect for birthdays, holidays, or anytime you crave an indulgent treat.

Ingredients for German Chocolate Cake

Ingredient	Measurement
Unsalted Butter	1 cup (2 sticks)
Granulated Sugar	2 cups
Eggs	4 large
Vanilla Extract	2 teaspoons
German Sweet Chocolate	4 ounces, melted
All-Purpose Flour	2 1/2 cups
Baking Soda	1 teaspoon
Salt	1/2 teaspoon
Buttermilk	1 cup
Shredded Coconut	1 cup
Chopped Pecans	1 cup

How to Make German Chocolate Cake

1. Preheat & Prepare
   • Preheat oven to 350°F (175°C).
   • Grease and flour three 9-inch cake pans.
2. Mix Wet Ingredients
   • Beat butter and sugar together until fluffy.
   • Incorporate eggs one at a time, mixing thoroughly after each addition.
   • Stir in melted German chocolate and vanilla extract.
3. Prepare Dry Ingredients
   • In another bowl, combine flour, baking soda, and salt, whisking until evenly mixed.
   • Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients.
4. Bake the Cake Layers
   • Divide batter evenly among prepared cake pans.
   • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
   • Let cakes cool in pans for 10 minutes before transferring to a wire rack.
5. Make the Coconut-Pecan Filling
   • In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
   • Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
   • Remove from heat and stir in coconut and pecans.
   • Let cool before spreading between cake layers.
6. Frost & Assemble
   • Frost the cake with chocolate frosting or drizzle melted chocolate over the top.
   • Spread coconut-pecan filling between layers and on top.
   • Garnish with extra pecans and coconut if desired.

Recipes You’ll Love

• German chocolate poke cake
• White Chocolate German Cheesecake Cake

Pro Tips for Perfect German Chocolate Cake

• For a smoother batter, use ingredients that are at room temperature.
• Don’t overmix the batter to keep the cake light and fluffy.
• For enhanced flavor, toast the pecans and coconut before adding them to the recipe.
• Refrigerate the cake for 30 minutes before serving for cleaner slices.

Variations and Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Replace butter with vegan butter and buttermilk with almond milk + lemon juice.
• Extra Chocolatey: Add chocolate chips to the batter.

FAQs

What makes German chocolate cake different?

Unlike traditional chocolate cake, German chocolate cake features a unique coconut-pecan filling that gives it a signature flavor and texture.

Can I make German chocolate cake ahead of time?

Yes! Bake the cake layers a day ahead and store them wrapped in plastic at room temperature for convenience.

How should I store German chocolate cake?

Store the cake covered at room temperature for up to 3 days or refrigerate it for up to a week to maintain freshness.

Can I freeze German chocolate cake?

Yes! For long-term storage, wrap individual slices in plastic wrap and freeze for up to 3 months.

What’s the best chocolate for this cake?

Use German sweet chocolate for authenticity, but semi-sweet chocolate works as well.

Why is my cake dry?

Overbaking or adding too much flour can lead to a dry cake. Stick to the recommended time and measurements.

Can I use a different frosting?

Yes! A rich chocolate buttercream complements the coconut-pecan filling perfectly, enhancing the cake’s flavor.

Do I need to toast the pecans?

Toasting enhances their flavor but is optional.