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
Delicious! Just right with the naked sides – not too sweet, and all the flavors are balanced. And the cake itself is excellent, and came out the the pans perfectly for a beautiful result.
I made this for my mom’s 78th birthday, it was a huge hit. Everyone was raving, and I admit it was pretty amazing! I used the espresso powder and some brewed espresso-strength coffee in place of the boiling water. Buttermilk and sour cream are essential for this cake. The only difference was I used two” round anodized pans from fat daddio’s so upped the temp to 375° baked for 19 minutes and they were perfect. Used one of the linked milk chocolate buttercream recipes, which made way more than enough.
those were 8″ round anodized pans I used.
Sally, I have another (silly) question I hope you can help me with! I am making this delicious cake again for a birthday and I need to make a sheet cake this time. When I go to icing the cake, can I icing the entire cake including the top and then put the topping on top of that or would that be really weird?? I am seeing pictures of sheet cakes with either no icing or icing just on the sides, but it is so yummy that I would love to icing the entire thing. I definitely want your advice on this! Thanks so much (:
Hi Kasey! You can build your cake however you want to! Frosting on the whole thing and adding the coconut pecan filling on top would be delicious. Let us know what you try.
Thank you for answering such a silly question for me! I think I was worried it could make the top soggy if I made it that way. (; It turned out great, just like the last one! Thank you again!!
This recipe looks super yummy! How would I go about replacing the cocoa powder with a German Chocolate Baking Bar?
Hi Sara, that would require some recipe testing since they are very different ingredients. Let us know if you try anything!
Let me start by saying that this cake is out of this world! Never has German Chocolate cake even been on my radar (I always thought it looked gross) but I had someone request it for a birthday party and had to do a trial run. I am so so happy I chose your recipe! Everything about this cake is heavenly and I enjoyed every part of it. I chose to use instant coffee and a cup of coffee and it made the chocolate taste incredible. The topping was delicious and I no longer think it looks nasty now that I know what it consists of and how it tastes! The icing was equally amazing. My whole family just loved it and I absolutely cannot wait to make it again. Thank you so much, I am now addicted to your page and cannot wait to try more recipes!
This cake was fun to make! I can’t wait to taste it! And it looks beautiful!
I have made this recipe a bunch of times and this is my go to chocolate cake recipe! I want to make it today but do not have any of the above oils. What can I sub for the oil? Thank you!
Hi Brenna! We recommend sticking with oil in this cake– it’s the power ingredient providing a lot of moisture to the baked cake. You can try replacing with melted butter, but the cake will taste different. So glad to hear you enjoy this one!
I have a quick question I’m really hoping you can answer for me!! Can I replace the optional espresso powder with instant coffee? And then I would just use the hot water instead of the coffee. Would I use the same amount of instant coffee or double it? Thank you so much. (:
Hi Kasey! You can definitely use instant coffee (same amount) instead of espresso powder, but we would still use brewed coffee in the batter. Enjoy!
Can i use unsweetened coconut instead?
Hi Jennifer, you can use unsweetened coconut without any modifications. The filling is sweet no matter what since you’re using brown sugar.
The recipe was delicious but I do not recommend 9 inch cake pans! The cake will be super thin. Next time I will use 6 inch cake pans.
I love this cake! My granddaughter and I made it tonight for my husband’s 60th birthday. I have thought about making German Chocolate Cake with frosting on top and decided to try your recipe. I’m so glad I did.
The chocolate cake itself is the best I have ever made. It was so moist and delicate that placing it on my fingers made the top peel off onto my fingertips. So basically the challenge in handling it made it so incredibly moist and light but deep in chocolate flavour. Recommend to all!!! One of the best cakes I’ve ever made and I make ALOT of cakes!!!!
I made this cake recipe with Bob’s Red Mill 1:1 Gluten Free Baking Flour and it came out absolutely delicious! So happy to know this recipe works with a simple gluten free flour substitute!
I cannot get over how delicious this recipe is. My twelve-year-old quarantine baking daughter has made it three times. Each time, it receives gasps of awe. Thanks, Sally. There is no point in ever ordering a german chocolate cake at a bakery with this recipe in the rotation. It’s got that professional flavor that unwinds in your mouth as you eat it. Certain to impress anyone.
Thank you so much for this kind review, Bonnie. Your daughter sounds like a wonderful baker!
so good! i followed everything step-by-step and the chocolate cake was so rich and moist. i love your recipes– thank you!
This is my go-to chocolate cake recipe even when not making the German chocolate cake (which I’ve made and love). Thanks!!!
Hi! Is there a reason you recommend using a different recipe if we want to make German chocolate cupcakes? I love this cake recipe with the coffee but so many people request cupcakes instead
Hi Allie, you can certainly use this cake batter for cupcakes — it simply makes a lot (closer to 2-3 dozen) which is why we usually recommend the chocolate cupcakes for a smaller yield. Bake time will the same as the chocolate cupcakes and you should still only fill them half way. Hope this helps!
This cake was amazing. The taste is there everything was great. The only issue I had was when I cut into the cake it almost fell over!!! I used 2 nine inch pans, how do I make it more sturdy?
Hi Michaela, We are so glad you enjoyed the taste of this cake! I wonder if your cake was a little under-baked. If you divide the batter between two pans, your bake time will be longer since the cakes are thicker. If you try again, be sure to use a toothpick to check the cakes.
I made extra filling, do you know how long it will stay good in the freezer in a ziplock bag?
I made this in cupcake form, followed the recipe for the pecan coconut filling. That filling was AMAZING!!!! I loved it, and my colleagues were (and still are, weeks later) raving about it!!!! Thank you!!!! Easy to follow instructions, just very time consuming. Would definitely make again.
How many cups of batter does this recipe yield? I want to make a four layer cake and am trying to calculate whether I should use the same recipe for four 8-in pans or double it for four 9-in pans.
I am excited to try this recipe. It looks delicious! 🙂
Hi Christina, you can divide the batter between two pans (9 inch would be best) — and make the batter 2x (separately is best!) for four total layers. Your bake time will be longer since the cakes are thicker, use a toothpick to check the cakes. Or, you can make 1.5x the recipe for less thick layers, and use any leftover batter for cupcakes. Hope this helps!
I made this cake today for my husband’s birthday. It was delicious. Thank you so much for the recipe.
German chocolate cake has been why favorite since childhood and I’ve made it from various restaurants, bakeries, and nothing has compared to the deliciousness of this recipe. Sally, thank you! This is now my family’s favorite cake too.
I lost my favorite “Chocolate Cake Monaco” recipe that I used for 40+ years. This is first cake I’ve found that is as moist and chocolatey. Your Chocolate Buttercream frosting is fabulous too, though I admit I kicked it up a notch with more whipping cream. Thanks for bringing us some delicious chocolate paradise!
is there a possible way to replace the pecans in the filling with walnuts instead?
Definitely! Same amount.
I made it yesterday for my son’s 19 birthday and we all loved it. It is an amazing and delicious cake. Even my husband who does not like cakes, loved this one. I did not have espresso powder but I did use water with coffee. The coconut pecan filling is decadent and delicious. Thanks for sharing your recipes.
I made this cake to go with a family dinner and it was absolutely amazing! I was only serving 4, and so halved the cake mix, did 2/3 of the German filling, and half of the buttercream. It baked 1 thick 6” cake, which I later cut into two, filled with buttercream, and topped with German topping. The cake was decedent, moist, rich and not overly sweet overall. My family absolutely loved it! The recipe was easy to follow, (I achieved perfect results as a 13 year old who loves to bake). Will definitely be making again soon. Once again, thank you so much sally for your amazing recipes that we all know and trust ✨
This is JUST THE BEST! There is no equivocation on that. I didn’t do the chocolate icing but rather doubled the coconut pecan and everyone just raved over it. This IS the German chocolate cake to make. It is not overly sweet, which is kind of a hallmark of Sally’s recipes in general, which I really like. This is not a cake for the kiddy table, but rather for adults. The cake is rich, moist, good crumb and complex in taste. The consistency and flavor of the coconut pecan is just perfect, not gooey, thick, deeply flavorful. Do toast the pecans. It adds a nice dark overtone which works so well with the cake.
Sally, you did it again. You’re my hero!
This is on the repeat list for sure!
I made the cake yesterday in a 13×9 pan and used the coconut pecan filling as the frosting. I followed the recipe and it worked as described. My bake time was 37 minutes and given its size and decadence we chose to cut it in 24 servings. I was so pleased how it tasted and looked. The cake was so moist and flavorful that it did not even need the coconut pecan frosting. The frosting also is one of the best I have had in long time. We look forward to enjoying it over the next month and then trying your other cake recipes.