4.8 from 90 votes
The Most Amazing German Chocolate Cake
The Most Amazing German Chocolate Cake is moist, rich, and layered with the most delicious coconut pecan filling. This is the German Chocolate Cake you've been dreaming of!
Prep Time
30 mins
Cook Time
30 mins
Cooling Time
2 hrs
Total Time
3 hrs 5 mins
Servings: 2 nine-inch layers
Calories: 659 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup warm water
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
Coconut Pecan Filling
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large egg yolks
- 1 (12 ounce can) evaporated milk
- 2 teaspoons vanilla extract
- 1 1/2 cups unsweetened coconut flakes
- 1 cup Chopped Pecans
Chocolate Buttercream (optional)
- 1 cup salted butter softened
- 3/4 cup unsweetened cocoa powder
- 1-3 tablespoons milk
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
Instructions
Cake
- Preheat oven to 350 degrees. Butter two 9-inch cake rounds and line the bottom with parchment paper.
- In a large bowl or stand mixer, stir together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth.
- Divide batter evenly between the two pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Cup of Yum
Coconut Pecan Filling
- Melt butter in a medium saucepan over medium heat. Whisk in sugar and brown sugar until combined.
- Add in egg yolks, evaporated milk, and vanilla extract. Cook over medium heat for 12 to 14 minutes until thickened, stirring frequently.
- Remove from heat and stir in coconut flakes and pecans. Let cool completely before assembling cake.
Chocolate Buttercream (optional)
- Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Add in 1 tablespoon milk or cream to thin out. Beat in powdered sugar, 1 cup at a time, beating in between until combined. Add up to two more tablespoons milk or cream as needed to achieve a spreadable consistency. Transfer to piping bag(s) for frosting.
Assembly
- Use half of the coconut pecan filling and spread in between the two chocolate cake layers. Spread the other half on top of the cake.
- If using buttercream, spread the frosting on the outside of the cake and use a piping tip to decorate the top edge.
Nutrition Information
Calories
659kcal
(33%)
Carbohydrates
82g
(27%)
Protein
7g
(14%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
491mg
(20%)
Potassium
330mg
(9%)
Fiber
5g
(20%)
Sugar
64g
(128%)
Vitamin A
691IU
(14%)
Vitamin C
1mg
(1%)
Calcium
122mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2nine-inch layers
Amount Per Serving
Calories 659
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 82g | 27% |
| Protein | 7g | 14% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 491mg | 20% |
| Potassium | 330mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 64g | 128% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.