German Chocolate Cake

Utterly delicious and dangerously moreish, this German Chocolate Cake is an easy peasy classic that walks into the room confident and unapologetic. Perfect for birthday parties or any time when you want to elevate your baking to the next level!

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How nostalgic is this cake? I’ve recently rediscovered the joys of classic layer cakes. They bake so nicely in a warm oven and develop a lovely rich chocolate flavour and a tender crumb. Much nicer than plain old chocolate sponge.

German Chocolate Cake pairs so well with a glossy coconut pecan filling, and when layered together it takes on a whole new level of yumminess!

This German Chocolate Cake recipe would make a brilliant centrepiece for any celebration but especially on slow afternoons – kind of like a celebration before the first slice!

The trouble with this cake though, is however big you make it, you’ll always wish you had another slice!

Ingredients in German Chocolate Cake

This ingredient list looks long, but each piece plays an important role in building flavor and texture.

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How to make German Chocolate Cake

This recipe moves in stages and rewards patience with every layer.

1. Prepare the pans

Heat the oven to 350°F. Grease and line three nine inch round pans with parchment paper. This step ensures the cakes release cleanly and stack easily later.

2. Mix dry ingredients

In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mixing well here helps the cake bake evenly with no pockets of bitterness.

3. Combine wet ingredients

In a separate bowl, whisk buttermilk, oil, eggs, vanilla, and hot coffee until smooth. The mixture will look thin, which helps create a soft cake texture.

4. Build the batter

Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined. Overmixing at this stage can make the cake dense.

5. Bake the layers

Divide batter evenly between pans. Bake for about thirty minutes until a toothpick comes out clean. Let the layers cool completely before filling.

6. Cook the coconut pecan filling

In a saucepan, melt butter with evaporated milk, sugar, egg yolks, and vanilla over medium heat. Stir constantly until thickened. Remove from heat and fold in coconut and pecans.

7. Assemble the cake

Place one cake layer on a plate, spread filling evenly, then repeat with remaining layers. Leave the sides exposed for the classic look.

8. Set and slice

Let the cake rest so the filling firms slightly. Slice once fully set for clean layers.

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How to serve German Chocolate Cake

This cake shines when served slightly cool, allowing the filling to hold its shape while staying soft. A simple slice on a plate feels complete on its own, no extra garnish needed.

It pairs well with coffee or milk, especially when served as a dessert after a relaxed meal. For gatherings, smaller slices work well since the cake feels rich and satisfying. Leftovers store nicely in the fridge and taste even better the next day once the flavors settle.

Recipe Tips

• Cool cake layers fully before assembling to avoid sliding.
• Stir the filling constantly so it thickens smoothly.
• Use hot coffee to boost chocolate flavor without bitterness.
• Toast pecans lightly for deeper flavor if desired.
• Slice with a sharp knife for clean layers.

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German Chocolate Cake

Recipe by Amara CatherineCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

30

minutes

Ingredients

• 2 cups all purpose flour

• 1½ cups granulated sugar

• ¾ cup cocoa powder

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 eggs

• 1 teaspoon vanilla extract

• 1 cup hot coffee

• For the Filling

• 12 ounce evaporated milk

• ¾ cup unsalted butter

• 1½ cups granulated sugar

• 4 egg yolks beaten

• 1½ teaspoons vanilla extract

• 2⅔ cups sweetened shredded coconut

• 2 cups pecans coarsely chopped

Directions

• Prepare the pans:
  Heat the oven to 350°F. Grease and line three nine inch round pans with parchment paper. This step ensures the cakes release cleanly and stack easily later.
• Mix dry ingredients:
  In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mixing well here helps the cake bake evenly with no pockets of bitterness.
• Combine wet ingredients:
  In a separate bowl, whisk buttermilk, oil, eggs, vanilla, and hot coffee until smooth. The mixture will look thin, which helps create a soft cake texture.
• Build the batter:
  Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined. Overmixing at this stage can make the cake dense.
• Bake the layers:
  Divide batter evenly between pans. Bake for about thirty minutes until a toothpick comes out clean. Let the layers cool completely before filling.
• Cook the coconut pecan filling:
  In a saucepan, melt butter with evaporated milk, sugar, egg yolks, and vanilla over medium heat. Stir constantly until thickened. Remove from heat and fold in coconut and pecans.
• Assemble the cake:
  Place one cake layer on a plate, spread filling evenly, then repeat with remaining layers. Leave the sides exposed for the classic look.
• Set and slice:
  Let the cake rest so the filling firms slightly. Slice once fully set for clean layers.