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
Would I need to do anything different to use an 8 inch round instead of 9? Thanks!
Hi Anna, You can use this recipe with no changes in 3 8-inch pans. Your layers will be slightly thicker so it may take a couple more minutes to bake, but keep your eye on them and use a toothpick to test for doneness.
I just baked the cake and though it smells amazing my layers appear to be very thin. Do you know why that might be? I did use cake strips – could that be the culprit?
Hi Kavi, these aren’t especially tall layers, but are your baking powder and baking soda fresh? We find they start to lose their power after about 3 months, even if not yet technically expired. Be careful not to overmix the batter, which can cause them to bake up squat and dense. Hope this helps for next time!
Best Recipe !!!
Is there a substitute for sour cream? I have a family member who won’t eat it if it’s an ingredient.
Hi Steven, you can use plain Greek yogurt instead. Enjoy!
can i replace oil with butter?
Hi JJ, we don’t recommend it. Our general rule of thumb is don’t substitute liquid fats (most oils) with fats that are solid at room temperature (butter, coconut oil).
i want to make this cake for my boyfriends birthday but can’t do nuts or oil, can I replace oil with butter and sub the pecans for more coconut? & is the coconut for garnish on top toasted? thanks!
Hi Becki, we don’t usually recommend subbing butter for oil or vice versa, as one is solid at room temp and one is not. But if you can’t have any oil at all, you can try using melted butter. The cake texture may be more dense. You can definitely sub the pecans for more coconut, though. Enjoy!
thanks for the response! Would I use the same amount of melted butter as the oil calls for?
Yes, I would try using the same amount and see how it goes. Hope it turns out well!
This cake is awesome. Could I use a chocolate ganache to cover instead of buttercream?
Hi Anna, chocolate ganache would be wonderful on this cake!
Am I able to add walnuts to the batter? Would adjustments have to be made to the recipe?
Definitely! You can use the same amount of walnuts to replace the pecans or use a mixture of both if you prefer. Hope you enjoy the cake!
I want to make this cake for my mom’s birthday! I plan on doing the 13×9 cake. Why would I not make the chocolate buttercream? Isn’t that the frosting for the top?
Hi Lauren, you can certainly still use the buttercream frosting and then top with the coconut pecan filling. Hope it’s a hit!
Top Notch! Made for Father’s Day since German Choc is Hubby’s fav. Like everything on this site, it does not disappoint. Whipped it up quick so just did as 13×9 and made as written. Used coffee instead of the espresso powder and for the topping I did toast the pecans and split my brown sugar dark & light (2:1). Baked beautifully. Super moist (as mentioned a couple times by our guests) and absolutely delicious. Thanks again for a winner.
I had clumps of scrambled yolk. Why doesn’t it call for tempering?
Hi Lena, it sounds like your stovetop may have been a bit too hot. If you wish to try it again, you can try lowering the heat a bit or tempering the egg yolks if you wish. You can also strain the mixture through a fine mesh sieve before adding the vanilla, coconut, and pecans if you can see that scrambled eggs have formed. Thank you for giving this one a try!
Hi!! Can I make this and assemble tonight, and serve tomorrow?? Or do I need to assemble tomorrow??
Hi Andrea, You can assemble the cake tonight and store covered in the refrigerator until tomorrow. Enjoy!
This cake is amazing and has become a family favorite! I’m wondering if it would work in a Bundt pan?
Hi Karen! You can use this cake batter for a Bundt cake. We’re unsure of the exact bake time, but we would expect it to be a bit longer because of the pan. Keep a close eye on it, and use a toothpick to test for doneness. You can simply use the pecan filling on top. Let us know how it turns out for you!
Thank you so much for the quick response! I am excited to give it a try for Fathers Day and will definitely let you know how it turns out!
I have made this cake several times, and it is absolutely fabulous! My husband has requested it for a joint birthday party, and the numbers have ballooned to about 60 people… I’m thinking two 9×13 sheet cakes, put together on a board….but do you have any tips for removing them from the pan…. I would like to layer and ice them like a regular round cake…. a sheet cake still in the pan just won’t look as nice….
Hi Jacklyn, you can line the bottom of the pans with parchment paper (like we do for round pans) and make sure the pans are well greased. Hope the cake is a hit!
Is it possible to leave out the nuts? I bake cakes for my family only because we have a tree nut-allergy. Alternatively, would almonds work?
Hi Rosa, you can certainly try using more coconut to replace the pecans, or use another nuts of your choice. Let us know how it goes!
Picture of top – can you add a photo of the top of a cake? You say you garnish with pecans and coconut but I’m not very creative and would love to see how it should look! Thank you ☺️
Hi Jen, we usually just sprinkle them on top, the whole thing, or just around the edge!
I have made this recipe two times and it has turned out to be the BEST cakes I’ve ever made. I ice the cake entirely in the butter cream with toasted pecans on top.
Sally & Team,
I’ll be making this cake as a birthday present for my dad, but I’ll need to make it 1 day in advance and the following day, drive it 4 hours. What is the best way to proceed? Can it be made fully and sit out a day? Should I let cake sit out as to not dry and store filling and frosting in jars in cooler?
Thank you for your guidance.
Hi Larissa, if the cake is coming straight from the refrigerator before the drive, it should be perfectly fine for the 4 hour trip. Hope the cake is a big hit!
I’m excited to try this recipe. But I was wondering if I would be able to use regular milk instead of evaporated milk in the coconut pecan filling
Hi Jill! You really need evaporated milk here.
Hi! Can I substitute the granulated sugar for cane sugar? Wondering if that will drastically change the cake texture. Thank you!
Hi Mar, pure cane sugar *should* work just fine in this recipe. The granules are a little larger so it’s possible there could be some grittiness, but it shouldn’t be an issue.
Great recipe! Love the addition of buttercream frosting!
I did the following
Made layers, wrapped and froze
Made buttercream ahead, refrigerated, and then on day of assembly, brought to room temp and
Re-whipped.
Made the filling 2 days in advance
Day of assembly went great and the cake is very moist and delish!
What do I do if I only have Dutch processed cocoa ?
Hi mik, unsweetened natural cocoa powder is required for this recipe. For best results, we recommend sticking with unnatural sweetened cocoa powder (the cake is still plenty dark and rich!). You could try doing half and half, but we haven’t tested it to know just how it will turn out. If you’re interested, here is more on the difference between natural and Dutch process cocoa powder.
Have you tried this recipe with bakers German’s chocolate for the cake before? My mom was insistent that that should be used and I was curious what amount to use instead of the unsweetened cocoa powder
Hi Ally, our version is a bit different in that it doesn’t use the sweet baking chocolate, so we haven’t tested that version before. 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 to use baking chocolate. Thank you!
I am going to make this for my husband’s birthday and take it to my in-laws’ house. I need to buy a cake carrier to transport it, and I was wondering if you could tell me about how tall the cake will be when finished/frosted. I don’t want to smash the top! Thanks so much. I’m looking forward to trying this recipe!
Hi Cassie, we’re unsure of the exact height, but any standard sized round cake carrier should work well. You can see our favorite one linked in the Special Tools section of the Recipe Notes. Hope the cake is a hit!
Thank you so much! I totally missed that link. I’m excited to try it and I’m sure everyone will love it!
I made this cake for a dinner party and it is by far the most delicious thing I’ve ever made. It is exactly how it was described. I am judiciously sharing my leftovers with my neighbors. I will make this cake again in the future for sure!
If I made this recipe into cupcakes, how many do you think it would make? TIA!
Hi Kelsey, you can use the recipe as-is for 3-4 dozen cupcakes.
If using this recipe for cupcakes how much would I fill the liners?
Hi Nikki, we’d recommend filling the liners half way.
Thank you Sally for pointing out that this cake is not a German Chocolate Cake and has nothing to do with Germany or German food. it’s 100% an American thing. Especially since it has all those pecans.
Never received an answer to my question…can I replace the coconut with…??? Cherries, something else, nothing or more pecans?
Hi Eric, happy to help! Team member Lexi replied to your comment: “We haven’t tried omitting the coconut before, but that should be fine. The filling may be a bit thinner but you could try replacing it with more pecans if desired. Let us know how it goes!”
I made this cake for my neighbors 81st birthday as German chocolate cake is his favorite. I know that he would have been fine with a boxed cake but wanted it to be special for him. He loved it! His eyes sparkled when he took the first bite and knew it was homemade immediately. I didn’t do the buttercream frosting, I just made the coconut pecan filling and used that for the frosting also. It was SO good! Thank you.
The chocolate cake in this recipe is very easy to make (uses oil so no creaming). I baked the cake in two 9-inch tins as I don’t have three all the same size. I filled and topped the cake with the pecan/coconut filling and put whipped chocolate ganache on the sides. The cake itself is a little stodgy. Each component (cake, filling and ganache) is delicious but the totality is quite rich and achingly sweet. Not to my taste though the family liked it.