This classic Homemade German Chocolate Cake has a delicious coconut pecan filling, three layers of moist chocolate cake, and is surrounded by a creamy chocolate buttercream frosting!
German chocolate cake is extremely decadent and when paired with chocolate buttercream frosting, it is a chocolate lovers dream! This is chocolate upon chocolate, with a coconut pecan filling that is tasted in every bite.
This classic and most beloved recipe is quite popular for birthday cakes, and for good reason!
My dad turned 46 this week and he wanted a german chocolate cake, so natuarally I was THRILLED to make him his favorite cake!
Don't bother with the store-bought cake mix when YOU too can make this cake. There truly is no comparison!
Everything is homemade:
- Chocolate Cake
- Coconut Pecan Filling
- Chocolate Buttercream Frosting
Why You Need This German Chocolate Cake Recipe:
- It has three layers of the most luscious chocolate cake
- In between each layer is a homemade coconut pecan filling
- Chocolate buttercream frosting takes this cake over the top in the flavor department
- This recipe is inspired by my best chocolate cake recipe
Does German Chocolate Cake Have Frosting?
More times than not you'll see a german chocolate cake that just has the chocolate cake layers and that thick coconut pecan filling in the middle. The outside of the cake is left naked.
I really (and I mean really) like chocolate frosting, especially with this cake, and I think it compliments the filling so well! So I highly recommend trying this cake recipe with my homemade chocolate buttercream.
Baking Tips Before Starting:
- Cake Pans: This recipe uses three 9-inch cake pans (Good Cook cake pans are my favorite). Line each pan with parchment paper and then spray with non-stick spray. This will make removing the cake really easy once they're cooled.
- Coconut Pecan Filling: Start making the filling as soon as the cakes go into the oven. That way, they will both be cooled around the same time. You can also make this filling one day ahead of time. Just be sure to keep it in an airtight container in the refrigerator.
Ingredients In Homemade German Chocolate Cake:
- All-Purpose Flour: Provides structure.
- Sugar: Used for sweetness.
- Cocoa Powder: I used Hershey's brand cocoa powder. Make sure to sift it so the cake isn't lumpy.
- Baking Powder & Baking Soda: Both are used so the cakes rise when baking.
- Salt: Enhances the other flavors.
- Milk: Provides tenderness and flavor.
- Hot Water: Activates the cocoa powder to give strong chocolate flavor and helps with making the cake soft.
- Eggs: Adds structure and leavening.
- Vegetable Oil: Oil is used instead of butter to ensure a very moist chocolate cake. You can also use Canola oil.
- Yogurt: Extra moisture. Plain or vanilla yogurt is good.
- Vanilla Extract: Extra flavor.
How To Make German Chocolate Cake From Scratch:
This is the best german chocolate cake I have ever had because of how good this homemade chocolate cake is. It's similar to my amazing chocolate cake recipe, but this time I added yogurt, which makes the cake super moist and very delicious!
Plus, it's simple to make and requires only two mixing bowls to get the job done!
- Start by preheating the oven to 350 degrees and line three 9-inch cake pans with parchment paper and non-stick spray.
- Combine all of the dry ingredients in a large mixing bowl. Use a whisk to thoroughly mix all of the ingredients together.
- In a medium-sized bowl, whisk together all of the wet ingredients. Pour into the dry ingredients bowl and whisk until a wet chocolate batter forms.
- Divide the cake batter amongst the thee cake pans (I use my 1/2 cup measuring cup to make sure I put the same amount of batter in each pan) and bake for 21-24 minutes.
- Use a toothpick to check the center of the cakes for doneness and cool the cakes completely on a wire cooling rack.
Homemade German Chocolate Cake Filling:
This coconut pecan filling ties the whole cake together! It's gooey and creamy. The perfect combination!
You'll never need to buy the store-bought frosting again after this, because you'll know how to make it yourself! The ingredients are quite simple too:
- Egg yolks: This is the main thickening agent.
- Unsalted Butter: Used for flavor.
- Sugar & Brown Sugar: Both are used for sweetness.
- Evaporated Milk: One 8-ounce can is all you need. Used for creaminess.
- Shredded Sweetened Coconut: Buy the already sweetened coconut.
- Crushed Pecans: Most pecans you buy from the store come either whole or in smaller pieces. To get chunks, simply measure out your pecans, place in a zip-lock baggie, and use your measuring cup to crush them.
- Vanilla Extract: Added flavor.
As the cakes are cooking in the oven, begin making the filling.
- In a medium saucepan over medium heat, whisk together the egg yolks, butter, sugar, brown sugar, and evaporated milk. Whisk occasionally as it comes to a boil (about 10-15 minutes).
- Once boiling, whisk constantly for another 2-3 minutes until it starts to thicken. Remove the saucepan from the heat and add in the coconut, crushed pecans, and vanilla extract.
- Pour the hot filling into a heat-safe bowl and allow it to cool for 30 minutes on the counter. Place the filling in the refrigerator to chill for an additional 30 minutes before assembling the cake.
Chocolate Buttercream Frosting
Once both the cake layers and filling are cooled, begin making the frosting.
In the bowl of an electric stand mixer using the paddle attachment, cream together the butter on medium-high speed until creamy. Add the powdered sugar, sifted cocoa powder, heavy cream, vanilla extract, and salt and mix on low speed for 30 seconds. Then beat on medium-high speed for an additional 1-2 minutes, until the frosting is light and creamy.
How To Assemble Your German Chocolate Cake:
- Place one of the cake layers on a cake stand or large serving plate (if the cake layers don't have a flat top, use a serrated knife to carefully cut off a thin layer to create a flat surface). Take about one-third of the coconut pecan filling and spread it evenly on top of the cake layer using a silicone spatula.
- Place the second cake layer on top and spread another one-third of the filling on top. Place the third cake layer on top.
- Use an icing spatula to spread the chocolate frosting around the sides and top of the cake. Take the rest of the coconut pecan filling and spread it on top of the frosted cake.
- Store any leftover cake in an airtight container in the refrigerator for 3-5 days.
And that is it! You have now made your very own Homemade German Chocolate Cake. It's quite easy as long as you follow each step. 🙂
Let me know if you made this cake in the comments below! Did you like adding the chocolate frosting to it? 🙂
More Delicious Cake Recipes:
Homemade German Chocolate Cake
Equipment
- 3 9-Inch Cake Pans
- Electric Stand or Hand Mixer
Ingredients:
Chocolate Cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup cocoa powder, sifted
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1 cup hot water
- 2 large eggs
- 1/3 cup vegetable or canola oil
- 1/4 cup plain or vanilla yogurt
- 1 tsp vanilla extract
Coconut Pecan Filling:
- 3 egg yolks
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 can (8-ounces) evaporated milk
- 1 1/2 cups shredded sweetened coconut
- 3/4 cup crushed pecans
- 1/2 tsp vanilla extract
Chocolate Buttercream Frosting:
- 1 1/2 cups unsalted butter, room temperature (3 sticks)
- 3 1/2 cups powdered sugar
- 3/4 cup cocoa powder, sifted
- 5 tbsp heavy cream
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions:
- Chocolate Cake: Preheat the oven to 350 degrees and line three 9-inch cake pans with parchment paper and non-stick spray. In a large bowl, whisk together the flour, sugar, cocoa powder (sifted), baking powder, baking soda, and salt. Set aside.
- In a medium-sized mixing bowl, whisk together the milk, hot water, eggs, vegetable oil, yogurt, and vanilla extract. Add the dry ingredients into the wet and whisk until a wet batter forms (batter will be thin and slightly lumpy).
- Bake for 21-24 minutes (22 minutes is perfect for me) and use a toothpick to check the middle of the cakes. If the toothpick comes out clean the cakes are done. Cool cakes completely on a wire rack.
- Coconut Pecan Filling: As the cakes are cooking, start making the filling. In a medium saucepan over medium heat, whisk together the egg yolks, butter, sugar, brown sugar, and evaporated milk. Whisk occasionally as it comes to a boil (about 10-15 minutes). Once boiling, whisk constantly for another 2-3 minutes until it starts to thicken.
- Remove the saucepan from the heat and add in the coconut, crushed pecans, and vanilla extract. Pour the hot filling into a heat-safe bowl and allow it to cool for 30 minutes on the counter. Place the filling in the refrigerator to chill for an additional 30 minutes before assembling the cake,
- Chocolate Buttercream Frosting: Once both the cake layers and filling are cooled, begin making the frosting. In the bowl of an electric stand mixer using the paddle attachment, cream together the butter on medium-high speed until creamy. Add the powdered sugar, sifted cocoa powder, heavy cream, vanilla extract, and salt and mix on low speed for 30 seconds. Then beat on medium-high speed for an additional 1-2 minutes, until the frosting is light and creamy.
- Assemble the Cake: Place one of the cake layers on a cake stand or large serving plate (if the cake layers don't have a flat top, use a serrated knife to carefully cut off a thin layer to create a flat surface). Take about one-third of the coconut pecan filling and spread it evenly on top of the cake layer using a silicone spatula. Place the second cake layer on top and spread another one-third of the filling on top. Place the third cake layer on top.
- Use an icing spatula to spread the chocolate frosting around the sides and top of the cake. Take the rest of the coconut pecan filling and spread it on top of the frosted cake.
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
This looks AMAZING! I can’t wait to try!
Amazing recipe
This looks so delicious! I'm a big fan of german chocolate cake and this one looks so delicious it might be my holy grail recipe
Yes, so good. Hope you enjoy it!
Totally looks amazing!