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–+ servings

Old Fashioned German Chocolate Cake

Karissa Parrish
This old fashioned german chocolate cake is filled with a coconut-pecan filling and covered in a decadent chocolate buttercream. The chocolate cake layers are super soft and have the best chocolate flavor!
4.80 from 5 votes
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Prep Time 1 hour
Cook Time 30 minutes
Decorating Time 45 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 14 slices

Equipment

  • Three 6-Inch Cake Pans
  • Electric Stand Mixer
  • Mixing Bowls
  • Saucepan
  • Cake Decorating Tools

Ingredients:
 
 

Chocolate Cake

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups sugar
  • ¾ cup cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup warm water
  • 1 cup milk room temperature preferred
  • 2 large eggs room temperature preferred
  • ⅓ cup vegetable oil (or canola)
  • 1 teaspoon vanilla extract

Coconut Pecan Filling

  • 3 egg yolks
  • ½ cup unsalted butter
  • ¾ cup brown sugar
  • 8 ounces evaporated milk
  • 1 ½ cups sweetened shredded coconut
  • ¾ cup crushed pecans
  • ½ teaspoon vanilla extract

Chocolate Frosting

  • 1 ½ cups unsalted butter, room temperature (3 sticks)
  • 3 ½ cups powdered sugar
  • ¾ cup cocoa powder, sifted
  • ¼ cup heavy whipping cream (or milk)
  • 1 teaspoon vanilla extract

Instructions:
 

  • Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.

Chocolate Cake

  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a medium-sized mixing bowl, whisk together the warm water, milk, eggs, vegetable oil, and vanilla extract until combined. Slowly add the wet ingredients into the dry, whisking until a wet batter forms (do not overmix).
  • Divide the batter amongst the three prepared cake pans and bake for 23-28 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pan for 20 minutes before removing and placing them on a wire rack to cool completely.

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, 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 mix in the coconut, crushed pecans, and vanilla extract. Pour the hot filling into a heat-safe bowl and allow it to cool completely. I place mine in the refrigerator.

Chocolate Frosting

  • In the bowl of an electric stand mixer using the paddle attachment, cream together the butter on high speed until light and creamy (2-3 minutes). Add the powdered sugar, cocoa powder, heavy whipping cream, and vanilla extract and mix on low speed until combined. Then beat on high speed for 1-2 minutes until smooth and creamy.

Assemble

  • Place one cake layer on a cake stand or plate and pipe a border of chocolate frosting around the edge of the cake. Then spread 3-4 tablespoons of the coconut pecan filling in the center of the cake using an offset spatula.
  • Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
  • Remove the cake from the refrigerator and finish frosting. Cover the sides and top of the cake again until frosted to your desire (use a cake scraper for a smooth finish). I decorated the top by using the Wilton 6B to pipe a border and then added the filling to the center.
  • Refrigerate the cake for at least 15 minutes before serving so it's easier to cut. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.

Notes:

Cake Pans: This recipe calls for three 6-inch cake pans. Line each pan with parchment paper and non-stick spray.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Coconut Frosting: 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. 
Crumb Coat: This is where we add a thin layer of frosting on the cake in order to catch the crumbs and keeps them secure. You’ll want to chill the cake in the refrigerator or freezer for 10 minutes after the crumb coat has been put on before the final frosting layer.

Nutrition

Serving: 1sliceCalories: 756kcalCarbohydrates: 88gProtein: 8gFat: 45gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 146mgSodium: 263mgPotassium: 329mgFiber: 5gSugar: 69gVitamin A: 1033IUVitamin C: 0.5mgCalcium: 130mgIron: 3mg
Keyword birthday cake, chocolate cake recipe, coconut pecan frosting, german chocolate cake recipe, old fashioned german chocolate cake
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