The best German chocolate cake recipe: a homemade, dark chocolate, moist cake paired with an incredible chocolate buttercream and the classic coconut-pecan German chocolate frosting. This show-stopping dessert is rich, flavorful, and perfect for special occasions.
German Chocolate Cake Recipe
This recipe grew from my love of a deep chocolate cake and the beloved coconut-pecan topping that defines a German chocolate cake. The chocolate layers are tender and airy, the chocolate buttercream is smooth and rich, and the coconut-pecan filling adds a sweet, slightly caramel flavor and crunchy texture.
The process is straightforward: make the coconut-pecan frosting first so it can cool, bake the chocolate layers, prepare two batches of chocolate buttercream, then assemble with a ganache drip and toasted coconut pressed around the sides for texture and presentation.
How do you make German Chocolate Cake from scratch?
- Start by making the coconut-pecan frosting so it has time to cool before assembling the cake.
- Prepare the chocolate cake batter by creaming butter and sugar, adding eggs, and folding in dry ingredients along with the chocolate-buttermilk mixture to keep the batter light and airy.
- Cool the cake layers completely, then make the chocolate buttercream (make two batches).
- Assemble the layers, pipe a frosting dam to hold the coconut-pecan filling, crumb coat, chill, apply the final coat, press on toasted coconut and pecans, add the ganache drip, and finish with decorative piping.
- Slice and enjoy.
Batter should be light and airy after whipping the eggs and folding in the flour and buttermilk mixture.
What is the difference between chocolate cake and German chocolate cake?
Chocolate cake can be paired with any frosting. German chocolate cake specifically pairs chocolate layers with a sweet coconut-pecan frosting that has a caramel-like richness.
How long is German Chocolate Cake good for?
Store the cake refrigerated for up to 3 days. Keep any cut pieces in an airtight container or tightly wrapped.
Can I make this cake bigger?
Yes. To make a larger cake double the recipe, including the chocolate frosting, coconut-pecan frosting, and the ganache. This recipe works for three 6-inch pans or two 9-inch pans; if using larger pans, check for doneness around 20 minutes.
How to add the filling to the cake layers?
Pipe a ring of chocolate buttercream around the edge of a layer to form a dam, fill the center with coconut-pecan frosting, then stack the next layer.
Chocolate ganache tips
- Test the ganache on a bowl edge to check drip consistency.
- If it runs too quickly, let it cool or add a few more chocolate chips and reheat briefly, then cool and test again.
- If it becomes too thick, gently reheat or add a tablespoon of cream at a time until the desired consistency is reached.
If you enjoy a drip-decorated cake, this technique produces an attractive border and glossy top.
Crumb coat vs final coat
How to make German Chocolate Cake frosting (coconut-pecan)
- Toast the shredded coconut and pecans for deeper flavor; set aside.
- In a saucepan whisk together egg yolks, brown sugar, sweetened condensed milk, and vanilla.
- Add butter and cook over medium-low, stirring constantly until the mixture comes to a low boil; continue stirring for 1 minute until thickened.
- Remove from heat and fold in the toasted pecans and 2 cups of toasted coconut. Allow the mixture to cool before using as filling or topping.
Sweetened condensed milk vs evaporated milk
Many traditional recipes use evaporated milk, but sweetened condensed milk gives the frosting a richer caramel flavor and requires less cooking time. It also adds extra sweetness and body to the coconut-pecan filling.
This is one of the best German chocolate cakes you’ll make
If you like this recipe, try these:
- Homemade Brownies
- Dark Chocolate Buttercream
- Easy Chocolate Cake Pops
- Red Velvet Cookies
- Chewy Chocolate Cookies
- S’mores Stuffed Cookies
- Fourth of July Flag Cake
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The BEST German Chocolate Cake Recipe
Equipment
- 6-inch cake board
- Piping bags and a 6B tip (optional)
- Bench scraper and offset spatula
- Cake turntable
- Squeeze bottle for ganache drip
Ingredients
German chocolate frosting (coconut-pecan)
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla
- 1 cup finely chopped pecans
- 3 cups sweetened shredded coconut (2 cups for filling, 1 cup for decorating)
Best chocolate cake
- 1 1/4 cups sugar
- 1/2 cup unsalted butter
- 1/2 tsp instant espresso (optional)
- 1/3 cup boiling water
- 1/3 cup special dark cocoa powder
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 1/3 cups cake flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 extra-large eggs
- 1 extra-large yolk
- 1/4 cup vegetable oil
Chocolate frosting (make two batches)
- 1/2 cup cold butter, cut into chunks
- 1/2 tsp espresso powder (optional)
- 1/2 cup cocoa powder
- Pinch of salt
- 1 tsp vanilla
- 5 cups powdered sugar
- 3/4 cup heavy whipping cream
Chocolate ganache
- 1 cup chocolate chips
- 1/2 cup heavy whipping cream
Instructions
Coconut-pecan frosting
- Toast the shredded coconut in a large skillet over medium-low heat until golden, stirring frequently. Separate 1 cup for decorating and keep 2 cups for the frosting.
- Toast chopped pecans in the same skillet until fragrant; set aside.
- In a saucepan whisk together egg yolks, brown sugar, sweetened condensed milk, and vanilla. Add butter and heat over medium-low, stirring constantly.
- Bring to a low boil, stirring constantly, and continue for 1 minute until thick. Remove from heat and stir in the toasted pecans and 2 cups toasted coconut. Cool completely before using.
Chocolate cake
- Preheat oven to 350°F and position a rack in the second-to-lowest slot. Grease three 6-inch round pans.
- Cream sugar and butter in a stand mixer until light and fluffy, about 5 minutes.
- Heat the water and dissolve espresso powder if using, then whisk in cocoa, buttermilk, and vanilla.
- Sift together cake flour, baking soda, and salt.
- Add eggs and extra yolk one at a time to the creamed butter, mixing until incorporated. Add oil and beat on medium-high for one minute until airy.
- Fold in half the flour, then half the chocolate-buttermilk mixture; repeat with the remaining flour and liquid. Keep the batter light.
- Bake 20–25 minutes or until a toothpick comes out clean. Allow to cool completely before decorating.
Chocolate frosting
- Whip butter until light and fluffy.
- Add cocoa and salt, then alternate adding powdered sugar and heavy cream in increments until smooth. Stir in vanilla. Make two batches.
Chocolate ganache
- Heat cream and chocolate in 30-second bursts in the microwave, stirring until smooth. Pour into a squeeze bottle and cool until just warm for drip testing and application.
Assembling the cake
- Level the cake layers if needed. Place the bottom layer on a cake board, securing it with a dab of frosting.
- Pipe a ring of chocolate frosting around the edge to form a dam, fill the center with coconut-pecan frosting, and top with the next layer. Repeat for the second layer.
- Place the final layer upside down, apply a thin crumb coat, smooth edges, and chill 10 minutes.
- Apply the final coat of chocolate frosting, smooth the sides, and press toasted coconut around the bottom third of the cake.
- Chill again briefly, then apply the ganache drip around the top edge and fill the center with ganache; chill until set.
- Pipe decorative borders, add more coconut-pecan filling to the top, and sprinkle with remaining pecans. Serve and enjoy.
Notes
Tips
If you want a larger cake, double the recipe and bake in larger pans. Three 6-inch pans or two 9-inch pans both work well; watch bake times.
Chocolate frosting
You may have extra frosting. To remove air bubbles for a smoother finish, briefly hand-beat the frosting with a wooden spoon before using.
German chocolate frosting
There will be leftover filling; it freezes well or can be used for cookies or other desserts.
Ganache
Adjust ganache consistency by cooling, adding chocolate to thicken, or a little cream to thin. Test drips on a bowl before applying to the cake.
Decorating
Tape the cake board to the turntable to keep it steady while decorating. Placing the top layer upside down creates a flat, defined top edge.