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German Chocolate Cake
5 from 88 votes

German Chocolate Cake

German Chocolate Cake combines a moist chocolate cake with a rich coconut caramel filling and a smooth chocolate frosting. The cake layers are made with cocoa, brown sugar, coffee, and buttermilk, balanced by a coconut pecan filling with egg yolks and evaporated milk. The frosting is a creamy chocolate buttercream that complements the layers, resulting in a multi-textured, flavorful dessert.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings: 15 slices
Calories: 784 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

Chocolate Cake
  • 1 ¾ cup all-purpose flour
  • 1 cup light brown sugar firmly packed
  • 1 cup sugar
  • ¾ cup cocoa powder natural
  • 1 ½ teaspoons instant coffee
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • ½ cup neutral cooking oil I use avocado oil, but canola or vegetable oil would also work
  • ½ cup butter melted, unsalted
  • 2 egg room temperature preferred, large
  • 1 egg room temperature preferred, large, yolk
  • 1 ½ teaspoons vanilla extract
  • 1 cup buttermilk
  • ½ cup water very hot or boiling
Coconut Caramel Filling
  • 4 egg large yolks
  • 1 cup evaporated milk
  • 8 Tablespoons butter cut into 8 pieces, unsalted
  • ½ cup granulated sugar
  • ½ cup light brown sugar firmly packed
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cups pecans preferably toasted, chopped
  • 2 cups coconut sweetened shredded
Chocolate Frosting²
  • 1 cup butter softened, salted
  • 3 ½ cups powdered sugar
  • ½ cup cocoa powder natural
  • 1 teaspoon vanilla extract
  • 2 Tablespoons evaporated milk ³

Instructions

Chocolate Cake
    Cup of Yum
  1. Preheat oven to 350F (175C) and prepare two 9" round cake pans by lightly greasing and flouring I also recommend lining the bottom of each pan with a round of parchment paper. Set aside.
  2. Combine flour, sugars, cocoa powder, instant coffee, baking soda, and salt in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to stir until well-combined.
  3. Add oil and melted butter and stir well (mixture will be very thick), then stir in eggs, egg yolk, and vanilla extract.
  4. Gradually add buttermilk, stirring until completely combined.
  5. Slowly add hot water (be careful not to splash yourself!), stirring until ingredients are well-combined. Pause occasionally to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
  6. Evenly divide batter into prepared pans. Transfer to oven and bake on 350F (175C) for 25-30 minutes and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool for 15 minutes before inverting onto cooling rack to cool completely before filling and frosting.
Coconut Caramel Filling
  1. Once your cake is in the oven, begin preparing your coconut/caramel German Chocolate Cake Filling. In a medium-sized saucepan, combine egg yolks and evaporated milk and whisk until eggs are lightly beaten.
  2. Add butter, sugars, and salt and place saucepan over medium/low heat (keep heat low so you do not cook your eggs!). Stir constantly until mixture is a light golden brown and thickened (about 10 minutes). Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.
  3. Allow to cool completely before spreading over cake.
Chocolate Frosting
  1. In the bowl of a stand mixer OR in a large bowl using an electric mixer, beat butter until creamy. Gradually add powdered sugar and cocoa powder until completely combined. Stir in vanilla extract and milk.
Assembly:
  1. Once your cake layers have cooled and your coconut/caramel filling is no longer warm to the touch, you can assemble your German Chocolate Cake!
  2. Place one cake round on serving tray or cake platter. Use your chocolate frosting to spread or pipe a border around the edge of the cake. Fill the border with half of your coconut/caramel filling.
  3. Top with second cake round. Frost top and sides of entire cake with remaining chocolate frosting.
  4. Top off cake with remaining half of coconut/caramel frosting.
  5. Slice, serve, and enjoy!

Notes

  • If you lack buttermilk, use the suggested easy substitute to maintain cake texture.
  • The frosting quantity covers the cake adequately; for decoration, increase the frosting by 50%.
  • Evaporated milk is preferred in frosting for its richness, but regular milk works as a substitute.
  • Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • For longer storage, freeze the cake well wrapped for several months without significant loss of quality.

Nutrition Information

Serving 1slice Calories 784kcal (39%) Carbohydrates 91g (30%) Protein 6g (12%) Fat 44g (68%) Saturated Fat 17g (85%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 12g (60%) Cholesterol 155mg (52%) Sodium 445mg (19%) Potassium 118mg (3%) Fiber 2g (8%) Sugar 76g (152%) Vitamin A 23IU (0%) Vitamin C 2mg (2%) Calcium 19mg (2%) Iron 4mg (22%)

Nutrition Facts

Serving: 15 slices

Amount Per Serving

Calories 784

% Daily Value*

Serving 1slice
Calories 784kcal 39%
Carbohydrates 91g 30%
Protein 6g 12%
Fat 44g 68%
Saturated Fat 17g 85%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Cholesterol 155mg 52%
Sodium 445mg 19%
Potassium 118mg 3%
Fiber 2g 8%
Sugar 76g 152%
Vitamin A 23IU 0%
Vitamin C 2mg 2%
Calcium 19mg 2%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.