Introduction
Best germen chocolate cake recipe, Don’t let the name fool you—German Chocolate Cake isn’t from Germany! Named after Sam German, the man who developed the original recipe while working for a chocolate company, this cake became an American classic in the 1950s. Rich yet delicate chocolate cake layers, a luscious coconut-pecan filling, and an optional chocolate buttercream frosting come together to create a showstopping dessert. Whether it’s a birthday, celebration, or just a weekend treat, this recipe is bound to become a family favorite.
Recipe Ingredients
Here’s what you need to whip up this legendary cake. The key to its irresistible flavor is the coconut pecan filling—a standout component that brings a nutty-sweet richness to every bite.
Highlight Ingredient: Coconut-Pecan Filling
This glorious caramel-style filling is made with egg yolks, butter, evaporated milk, shredded coconut, and chopped pecans. It’s the heart of this cake’s flavor and texture. When cooled, it thickens into the most crave-worthy layer ever!
Ingredients (Select Your Quantity):
1x (Standard)
Cake Layers
2 cups all-purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder (or up to 1 cup for more chocolatey depth)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk (or substitute)
1 cup warm water
⅓ cup vegetable oil
2 large eggs
1½ tsp vanilla extract
Coconut Pecan Filling
½ cup butter
½ cup brown sugar
½ cup granulated sugar
1 can (12 oz) evaporated milk
3 large egg yolks
2 tsp vanilla extract
1½ cups unsweetened coconut flakes
1 cup chopped pecans
Optional Chocolate Buttercream
1 cup salted butter (or unsalted + ¼ tsp salt)
¾ cup unsweetened cocoa powder
1 tsp vanilla extract
1–3 tbsp milk or cream
3 cups powdered sugar
Click 2x or 4x for larger cakes or layer customization.
Step-by-Step Directions
Total Time: 1 hour 30 minutes
Preheat & Prep (10 minutes)
Preheat oven to 350°F (175°C).
Lightly grease two 9″ round cake pans and line with parchment paper.
Make the Cake Batter (10 minutes)
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix until combined.
Add in buttermilk, warm water, vegetable oil, eggs, and vanilla. Beat until smooth and lump-free.
Bake the Cake (30–35 minutes)
Divide the batter evenly between the prepared pans.
Bake at 350°F for 30–35 minutes until a toothpick comes out clean. Cool on wire racks.
Make the Coconut Pecan Filling (15 minutes)
In a saucepan, melt butter over medium heat. Stir in both sugars.
Add evaporated milk, egg yolks, and vanilla. Cook over medium heat, stirring constantly for 12–14 minutes until thick and golden.
Remove from heat. Fold in coconut flakes and chopped pecans. Let cool completely.
Optional: Make Buttercream Frosting (10 minutes)
Beat butter until fluffy. Mix in cocoa powder and vanilla.
Add milk/cream and powdered sugar gradually. Adjust consistency as needed.
Assemble the Cake (10 minutes)
Place one cake layer on a stand. Spread half the coconut pecan filling.
Top with second cake layer. Frost sides with buttercream (optional).
Add remaining filling on top. Decorate with buttercream dollops if desired.
Slice, serve, and enjoy!
How to Make Moist German Chocolate Cake
To achieve that melt-in-your-mouth softness:
Buttermilk adds tenderness and depth. If you don’t have it, mix 1 tbsp lemon juice with 1 cup milk.
Warm water blooms the cocoa and keeps the batter loose.
Do not overmix—stir until ingredients are just combined.
Cool completely before assembling to avoid soggy layers.
Filling moisture locks into the sponge, keeping it delicious for days!
10 Test Kitchen Tips
Use parchment paper for flawless release.
Sift dry ingredients for lighter crumb.
Warm the water to just below boiling to enhance chocolate flavor.
Use room temperature eggs and dairy for even mixing.
Toast the pecans for extra flavor.
Don’t rush the filling—it thickens best on low heat.
Chill layers before frosting to reduce crumbling.
Double the filling for a three-layer cake.
Use a serrated knife for cleaner slices.
Store frosting separately if assembling later.
How to Store
Wrap the cake tightly in plastic wrap and store in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5–6 days. Let come to room temperature before serving for best taste and texture.
Can You Freeze German Chocolate Cake?
Yes, you absolutely can! Here’s how:
For full cakes: Wrap tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator.
For slices: Wrap individually and store in a freezer-safe container.
Tip: Freeze unfrosted layers separately if planning to make in advance. Assemble once thawed for freshest results.
nonvegkahani Community Tips & Praise
“This was my first time making German Chocolate Cake and it turned out better than store-bought!” – Priya R. “The coconut-pecan filling is just WOW. I’m never buying boxed again.” – Arjun S. “Thanks Rahul K, your tips made this recipe foolproof. Everyone at the party wanted seconds!” – Nisha M.
Nutrition (per slice, yields 12)
Calories: 670
Carbohydrates: 83g
Protein: 7g
Fat: 35g
Saturated Fat: 17g
Sugar: 62g
Fiber: 3g
Best YouTube Video Guide
Watch The Full Recipe Tutorial Here (Replace XXXXX with actual video ID)
Frequently Asked Questions
1. Is German chocolate cake really German?
Nope! It’s named after Sam German, the man who developed the chocolate used in the original recipe.
2. Can I make this cake gluten-free?
Yes. Replace the all-purpose flour with a gluten-free 1:1 baking blend.
3. What can I use instead of buttermilk?
Mix 1 tbsp lemon juice or vinegar into 1 cup milk and let it sit for 5 minutes.
4. Can I toast the coconut and pecans?
Absolutely! Toasting enhances the nutty aroma and adds crunch to the filling.
5. Can I make this recipe into cupcakes?
Yes! Fill cupcake liners ⅔ full and bake at 350°F for 18–22 minutes.
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