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
Apparently, you lost the first part of my comment on 11/22. I made this last weekend for a friend’s birthday. She’s been asking for German chocolate cake for over a year. Got many great reviews. However, the filling was a bit runny. I solved the problem by sealing it with the chocolate buttercream. What can I do to get the filling a little thicker?
I didn’t make the cake, just the frosting. The recipe says to use 1 can (8oz) of evaporated milk. I don’t know where you live but in the northeast a can of evaporated milk is always 12 ounces. I didn’t listen to my gut and investigate other recipes and only used 8 ounces. The taste is fine but the texture is too firm and dry. It needs the entire 12 oz can.
I am also finding it harder and harder to navigate your site as the number of ads keep making the page reload and jump around. I am rarely able to read much more than the recipe without frustration.
Hi Angie, we are so sorry for the confusion, and have updated the recipe to be 1 can (12 ounces) evaporated milk. Thank you for pointing this out!
Btw, I used walnuts instead of pecans. Nobody knew the difference.
Question, my daughter absolutely loves the coconut pecan filling, like she just eats all by it’s self when I make it. Can this be used for a pie or does it need be topped on a pie?
Hi Stefanie, we haven’t tested this as a pie filling and don’t know whether it would set into a sliceable pie consistency or how much you’d need to make to fill a pie crust. You could use it as a topping on a pie, such as this brownie pie, turtle brownie pie, or easy cheesecake pie. If you try it, let us know how it goes!
Hi Sally,
Love your recipes.
You mention how to toast the pecans but do I also toast the coconut for the frosting? How long do I toast the coconut for the top garnish?
Thanks!
Hi Lee, we don’t tend to toast the coconut for the frosting.
Hi, I had a question about the sweetened shredded coconut. The recipe mentions 2 cups. How much is that in grams? Please let me know. Thanks!
Hi Jay, 2 cups of shredded coconut is 160g.
Btw, maybe you can add it (160g) into the recipe. Might help future bakers following this
Thanks!!
I am making the cake tonight to serve tomorrow. Should I keep the cake at room tem over night? Or in the fridge?
Hi Kate! Store cakes covered at room temperature overnight.
I made this recipe yesterday and absolutely love it! Omg it’s the perfect recipe! My bf rarely eats cake but he ate two pieces of this one! I done the naked cake version and used pretty thick layers of butter pecan frosting in between the layers and it was delicious! I definitely will be making this again soon!
I made this cake last night and it turned out amazing! After having this there is no way I’m going back to store bought german chocolate icing. The taste is just out of this world. I will definitely be making this for special events for now on.
This is the best recipe for German Chocolate cake. It’s my Dad’s birthday cake request. I have tried many other recipes and this one is the one we all lie the best.
Is there a reason you wouldn’t be able to use dutch processed cocoa powder in this receipe?
Hi Liz, 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.
Fantastic recipe! Loved it and it was a big hit with the family.
Can I substitute half and half for the heavy cream?
Hi Melodee, that will work in a pinch to replace the heavy cream in the frosting.
Could I make this cake using gluten free plain flour
Hi Nancy, we haven’t tested it, but let us know if you do!
My husband’s birthday is coming up in December. He has already requested German Chocolate Cake. this recipe sounds great!
I just love your recipes Sally! Could I use this recipe for a 6- inch cake? Would you just make as written but then use the extra cake batter for some cupcakes? Please advise when you can. My husband wants this for his 65th birthday but we don’t want to have a large cake. Thank you!
Hi Diane, you can certainly do that, or you can use our chocolate cupcakes recipe. That batter fits perfectly into 3, 6 inch pans. Follow that chocolate cupcake batter recipe and the instructions here. Use the coconut pecan filling and frosting from this recipe — you will have some leftover. Hope it’s a hit!
Thank you, thank you for your quick response and detailed directions. I’m sure it will be wonderful. It feels good to now have a plan.
FYI- tomorrow I’m making your chicken pot pie and the homemade buttermilk biscuits for guests. Your recipes are delicious, easy to follow and always a hit. Thanks again!
HI! I thought the flavor and texture of the cake itself were fantastic. This cake however produced a rather thin layer for me. Not sure why as the measurements were right. The icing was equally as good. Im just not a huge icing fan so I could just eat the cake. Id make it again.
Great Cake everyone loved this cake.
Best German Chocolate Cake !!!!!
This cake is exceptional! I made it for someone’s birthday and her comment was, “I haven’t had cake this good since my grandmother passed away.” I think that’s high praise. Everyone raved about the recipe and of course I told them it was another “Sally recipe!”
Made this for birthday celebration. Used the chocolate buttercream frosting. It was so moist and delicious. A huge hit at the party. I really enjoy your recipes.
Can I use dutch cocoa? Natural isn’t available in Europe
Hi Reed, 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.
Thanks Lexi! Okay, since I don’t have natural cocoa powder in Germany, I can’t make German chocolate cake (ironic, right!) Haha
Do you think this cake would be good with a vanilla base instead? I am thinking of Sally’s vanilla cake, with the pecan coconut filling, and chocolate frosting
Hi Reed, you could certainly try that! Let us know how it turns out for you.
Hi,
Can I use cake flour instead of all purpose? Will it taste better? Thanks!
Hi Andrew, cake flour is too light to use with cocoa powder. Best to stick with all-purpose flour here.
Your recipes will always be my go to!!! I think I accidentally browned the butter somehow, or burnt some part of the frosting and it got burnt flecks in it. I strained it as best as I could and tasted it, it was still delicious! I recipe I can mess up and it still tastes good is an A+ in my book!!
Hey team! Wherr I live I can’t get regular cocoa powder (only dutch processed). Can I still make the cake? What modifications?
Hi Sara, 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.
How can I make this into a chocolate carrot cake.
Hi Elisabeth, we haven’t tried a chocolate carrot cake, but it would take some testing since carrots are a wet ingredient and add a lot of moisture to cakes. It would take some tinkering with the other ingredients to compensate. Let us know if you decide to do any experimenting.
I baked this cake for my mom’s birthday and my mom said the filling tasted like my Grandma’s. She was born in 1936.
Can I use this recipe to make cupcakes?
Hi Nikki, you can use the recipe as-is for 3-4 dozen cupcakes. See recipe notes for more cupcake tips. Enjoy!
Made this yesterday, and it was absolutely delicious. I’ve attempted to make GCC before with another recipe (which was a disaster), so I turned to Sally this time. I followed the directions and it came out exactly how it should. I did the naked cake version, since I can enjoy the sponges and filling flavors more instead of primarily getting frosting. The only thing I changed is in the buttercream frosting, I only had 2 cups of powdered sugar (vs 3.5) and I actually liked the frosting better – not as overwhelmingly sweet. Highly recommend!
Have you ever made this with sourdough discard? Would you have a suggestion for what to leave out? For example: add 100g of discard, leave out 50g flour, 30g sour cream, and 20ml buttermilk? Or would it be not worth it or too weird?
Hi Waylon, we haven’t tested this recipe using sourdough discard, but let us know if you do any experimenting.
Hi Sally!
I want to use the coconut pecan frosting for the whole cake and the outsides..would doubling the recipe make to much icing?
Thanks!!
Thanks!!
Hi Thea, this recipe makes 2.5 cups of filling, so just enough for between the layers. Doubling should work well for enough on the tops and sides, too. Hope you enjoy the cake!