German Chocolate Cake
This German chocolate cake even better than the classic! It has super light and moist chocolate cake layer with the buttery coconut pecan frosting in the fillings and on top!
When I decided to make a German chocolate cake, I wanted to make it even better than the original.
The chocolate cake layers are a lighter chocolate flavor, so it doesn’t overpower the filling. The filling, I toasted the pecans so they have more of a fragrant nut flavor. The coconut part is light but it builds on you as you eat it.
When I was researching for this cake, I found out that this is actually an American dessert, made by an American named Sam German in 1850’s!
I have tips and tricks and process photos to easily help you make this recipe! If you love chocolate desserts, you have to try my chocolate cupcakes.
Tips for making the cake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Don’t overpack your flour. If you stick your measuring cup into the flour, it will compact it down. This leads to more flour and a drier cake.
- Tip 2: This is a lighter chocolate cake. It has chopped chocolate, cocoa power, and some hot water to really bloom that chocolate flavor.
- Tip 3: When making the filling, you want to continuously stir as it bubbles for a full 10 minutes. This helps it thicken.
Assembling the cake
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If want more classic cakes, try my moist chocolate cake and yellow cake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
German Chocolate Cake
Ingredients
Chocolate Cake
- 2 1/2 cups All-purpose flour
- 1/4 cup Cornstarch
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 4 oz Milk chocolate bar, chopped. 50 % cocoa
- 1/3 cup Unsweetened cocoa powder, I used dutch process
- 1/2 cup Boiling water
- 1 cup Oil, canola or vegetable
- 1 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
- 1 cup Buttermilk, room temperature
Coconut Pecan Frosting
- 4 Egg yolks
- 12 oz Evaporated milk
- 1 tsp Pure vanilla extract
- 3/4 cup White granulated sugar
- 3/4 cup Brown sugar
- 3/4 cup Unsalted butter
- 1 1/2 cups Sweetened shredded coconut
- 1 1/4 cup Pecans, chopped
Instructions
Chocolate Cake
- Preheat the oven to 350℉. Spray three 8-inch cake pans with baking spray. Line the bottoms with parchment paper circles and spray again.
- In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt. Set aside.2 1/2 cups All-purpose flour, 1/4 cup Cornstarch, 1 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
- Heat boiling water on the stove. In a small bowl, add the chopped chocolate and cocoa powder. Pour the hot water over the chocolate and cover with a kitchen towel and let it sit for 5 minutes. Then, stir it well so there is no more lumps.4 oz Milk chocolate bar, 1/3 cup Unsweetened cocoa powder, 1/2 cup Boiling water
- In a large bowl, add oil, sugar, vanilla, eggs, and buttermilk and mix. Add the chocolate and mix it in. Add the dry ingredients and mix well until no more lumps remain.1 cup Oil, 1 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 4 Large eggs, 1 cup Buttermilk
- Separate the cake batter between the three cake pans. Bake for 22-28 minutes until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes. Transfer to a cooling rack and cool completely before decorating.
Coconut Pecan Frosting
- Preheat the oven to 350℉, place the pecans over a cookie sheet. Cook for 8 minutes to toast the pecans.1 1/4 cup Pecans
- In a medium saucepan over medium heat, add the egg yolk, evaporated milk, vanilla, sugar, brown sugar, and butter. Stir until it starts to bubble. Heat for 10-12 minutes until it starts to thicken make sure to stir so the bottom doesn't burn.4 Egg yolks, 12 oz Evaporated milk, 1 tsp Pure vanilla extract, 3/4 cup White granulated sugar, 3/4 cup Brown sugar, 3/4 cup Unsalted butter
- Remove from heat and add the coconut and toasted pecans. Let it sit for 20-30 minutes. Until it thickens. You can place it in the freezer for 10-15 minute intervals to cool down.1 1/2 cups Sweetened shredded coconut
Assembling the cake
- Use a serrated knife to cut off the domes of the cakes, so it is flat.
- Place the first cake layer down. Spread 1 cup of the frosting on the cake layer. Repeat with the second and third cake layer. This is a naked cake look.
- Place in the freezer for 15 minutes to set the cake. I topped with extra pecans and coconut.
The pecans are toasted and give such a nice flavor.