German chocolate cake is all about the filling: sweet shredded coconut and chopped pecans held together in a buttery cooked frosting. Here, that filling sits between two chocolate layers and covers the top. A cocoa buttercream coating around the sides is optional, but it gives the finished cake in the photos a tidy, chocolatey edge.
This is a cocoa-based version, with buttermilk and oil in the batter and hot coffee or hot water stirred in at the end. You can keep the decoration simple. The contrast between soft chocolate cake and the chunky coconut pecan filling does most of the work.
Make room for the cooling time
Set out two 9-inch round cake pans, parchment paper, a large mixing bowl, a saucepan, and wire cooling racks. You will bake the layers at 350°F, then let both the cakes and their cooked filling cool completely before stacking them.
The recipe card lists about 30 minutes of preparation and 45 minutes of cooking, or 75 minutes combined. Cooling is additional. Treat this as a layer cake that needs time to finish, rather than a dessert you can slice as soon as the oven timer rings. Warm layers or warm filling can make the cake slide.
A pourable batter for the chocolate layers
Whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Break up visible cocoa lumps so the dry mixture is evenly combined.
Add 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, and 2 teaspoons vanilla extract. Beat or whisk until smooth, scraping around the bowl so there are no dry pockets hiding at the bottom.
Gradually stir in 1 cup hot coffee or hot water, mixing gently. The batter becomes fairly thin at this point. That is part of this recipe, so resist adding more flour to make it look like a thicker cake batter. The coffee and water are alternatives; use one cup of one or the other.
Bake two layers, then leave them to cool
Grease the two pans and line their bottoms with parchment. Divide the batter evenly between them. Check the fill levels before putting the pans into the preheated oven, so one layer does not end up much thicker than the other.
Bake at 350°F for 28–32 minutes. Start checking near the shorter end of that window. A toothpick inserted into the center should come out clean or with a few moist crumbs, rather than streaks of wet batter.
Leave the baked cakes in their pans for about 10 minutes, then carefully turn them onto wire racks. Remove the parchment and let the layers cool completely. Give the centers time to cool as well as the edges before you move on to assembly.
Cook the filling before adding its texture
The coconut pecan frosting begins with a smooth base. Combine 1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, and ½ cup unsalted butter in a saucepan. Cook over medium heat for 10–12 minutes, stirring constantly, until noticeably thickened.
Keep the spoon or spatula moving along the bottom and into the corners of the pan. This mixture contains egg yolks, so steady stirring matters. Follow the medium-heat method and look for thickening instead of turning up the heat to hurry it along.
Remove the saucepan from the heat. Stir in 1 teaspoon vanilla, 1½ cups sweetened shredded coconut, and 1 cup chopped pecans. Let the frosting cool completely until it is thick enough to spread. The finished mixture should hold the coconut and nuts together, without running off the cake layer.
Chocolate-frosted sides are your choice
The coconut pecan frosting is enough for the filling and top. If you want the chocolate-coated sides shown in the photos, make the separate optional frosting while the layers and filling cool.
Beat ½ cup softened unsalted butter until creamy. Gradually mix in 2½ cups powdered sugar and ⅓ cup cocoa powder, then add 1 teaspoon vanilla. Add milk a little at a time from the 3–4 tablespoons listed, stopping when the frosting is smooth and spreadable. This butter is separate from the butter in the cooked filling.
Stack gently and keep the top simple
Place the first cooled chocolate layer on a cake plate or stand. Spread about half the cooled coconut pecan frosting across it in an even layer. Distribute the pecans and coconut across the surface rather than leaving a thick mound in the center.
Position the second cake layer over the first and spread the remaining coconut pecan frosting on top. Add the optional chocolate frosting around the sides if using it. A few simple spatula sweeps are enough; leave the coconut pecan topping visible.
Let the assembled cake settle briefly before slicing it into wedges. The recipe makes approximately 12 slices. Each wedge should include both chocolate layers, the middle filling, and some of the coconut pecan topping.
German chocolate cake questions
Can I use water instead of coffee?
Yes. Hot water is an option in this recipe. Use the same 1-cup amount and stir it in gradually after the other wet ingredients. The photos show the coffee version.
Do I have to frost the sides?
No. The chocolate frosting is optional. You can leave the sides of the chocolate layers exposed and use the coconut pecan frosting only between the layers and on top.
What if the filling is still loose?
Check that the base was cooked until noticeably thickened, then give the finished frosting time to cool completely. Avoid spreading warm filling between the layers. Cooling is part of preparing it for assembly.
German chocolate cake recipe
German Chocolate Cake
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Large mixing bowl
- Whisk or electric mixer
- Saucepan
- Wire cooling racks
- Spatula
- Cake plate or stand
Ingredients
Chocolate cake layers
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
Coconut pecan frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Optional chocolate frosting for the sides
- 1/2 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1/3 cup cocoa powder
- 3-4 tablespoons milk add gradually, as needed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Add the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt to a large mixing bowl. Whisk until everything is evenly distributed.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat or whisk until the batter is smooth and no dry streaks remain.
- Gradually pour in the hot coffee or hot water while mixing gently. The finished batter will be fairly thin, which is normal.
- Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Leave the cakes in their pans for about 10 minutes. Carefully turn them onto wire racks and allow them to cool completely before frosting.
- Combine the evaporated milk, granulated sugar, egg yolks, and butter in a saucepan over medium heat. Cook for 10 to 12 minutes, stirring constantly, until the mixture becomes noticeably thick.
- Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Set the frosting aside until completely cooled and thick enough to spread.
- Beat the softened butter until creamy, then gradually mix in the powdered sugar and cocoa powder. Add the vanilla and enough milk to create a smooth, spreadable frosting.
- Place the first chocolate cake layer on a cake plate or serving stand. Spread approximately half of the coconut pecan frosting evenly over the top.
- Carefully position the remaining cake layer over the first. Spread the rest of the coconut pecan frosting generously across the top.
- Spread or pipe the optional chocolate frosting around the sides of the cake. Leave the coconut pecan topping visible for the traditional German Chocolate Cake appearance.
- Allow the assembled cake to settle briefly before slicing. Cut into wedges and serve at room temperature or slightly chilled.
Notes
More desserts with pecans
For a simpler pineapple sheet cake with a warm glaze, try Homemade Granny Cake. If you would rather bake a batch of cookies, Chocolate Chip Pecan Cookies bring chocolate and pecans together in a smaller treat.