This classic American German Chocolate Cake has several layers of classic chocolate cake filled with a pecan and coconut frosting topped with a chocolate buttercream edge for a great recipe that will impress you and your loved ones.
Table of Contents
What is German Chocolate Cake?
German Chocolate Cake is a dessert that originated in the United States and is characterized by its rich, moist chocolate cake layers paired with a distinctive coconut-pecan frosting. Despite its name, German Chocolate Cake does not actually originate from Germany, but is named after Samuel German, an American chocolate maker. This classic cake has become a beloved treat, featuring a harmonious blend of chocolatey flavors and the irresistible sweetness of the signature frosting.
Ingredients and substitutions for German Chocolate Cake
- Cocoa Powder: The star ingredient here so youโll want a nice high quality unsweetened cocoa powder for a truly chocolate flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
- Eggs: The egg binds and adds structure to our cake resulting in that soft interior.
- Sugar: The best sugar here is a mix of light brown sugar which results in a depth of flavor alongside the coffee and the superfine or caster sugar which adds the sweetness to the cake resulting in our cake having a balanced flavor. Powdered sugar is best for the chocolate buttercream frosting.
- Buttermilk: Most importantly, the buttermilk helps to activate our baking soda, however, it also adds acidity to balance the flavors in the cake. It is recommended to use proper buttermilk here as this has the appropriate cultures needed for the recipe.
- Coffee and Hot Water: The coffee gives depth to the overall flavors within the cake and the hot water creates a nice light texture alongside the sunflower oil.
- Sunflower Oil: Sunflower oil instead of butter is better here because this makes for a light texture and lends more beautifully to the cake. You could substitute with olive oil for a more earthy flavor or vegetable oil.
- Baking soda: This is the key to the cake rising thanks to the brown sugar and cocoa powder (the acid that baking soda needs to work with to rise) so don't leave out, unless you are using self raising flour.
- Baking powder: Alongside the baking soda, this helps our cake rise so it is not stodgy, but a nice light crumb inside.
- Plain flour: Plain flour or all purpose is best because it helps give the cake itโs light texture and nice crumb. You also donโt want to overwork the batter so you donโt end up with a firm cake texture.
- Salt: Without salt the chocolate flavors will be dull so it is essential to adding dimension to the cake. Sea salt is best, but rock salt also works well.
- Desiccated coconut: Desiccated coconut is the best choice thanks to it's fine texture. It is not recommended to completely substitute with shredded or flaked coconut as the result will likely be quite different.
- Pecans: Nutty pecans have a deep toasty flavor that is traditional for the filling here. Walnuts would be a good substitute in equal measure.
See recipe card for quantities.
How to make German Chocolate Cake:
Step 1: Toast: Toast your pecans and set aside.
Step 2: Wet base: Whisk the eggs, sugars, buttermilk and sunflower oil before adding the coffee, boiling water and cocoa powder until smooth.
Step 3: Cake batter: Add the dry ingredients into the wet ingredients and combine until smooth.
Step 4: Cake tins: Pour and smooth out and bake for 30 minutes or until a skewer comes out clean. Cool completely.
Step 5: Coconut pecan frosting: Heat the heavy cream, sugar and butter into a saucepan on low heat until thickened and bubbling. Before adding in the butter and egg yolks and heating until thickened.
Step 6: Frosting: Add the roughly chopped pecans and desiccated coconut and stir until smooth. Cool until spreadable.
Step 7: Layer: Trim the cakes and lay one on your serving plate, spreading 2 tablespoonfuls of the frosting on top. Repeating the layering with each remaining cake.
Step 8: Buttercream: Whip your butter and sugar until pale and fluffy. Piping around the top of your cake and garnishing with pecans.
Step 9: Serve up: Serve and slice and enjoy!
FAQโs for the best German Chocolate Cake
Homemade buttermilk is usually more curdled thanks to the acidity from vinegar or lemon juice as opposed to smooth and tangy so it will likely result in a different texture or flavor in your cake. Homemade buttermilk is best in non baked goods (pancakes, for example) because it will also affect the leavening ingredients (baking soda, etc) in baked goods, so it is not recommended here.
Absolutely! You can bake the cakes, trim, wrap tightly and freeze for up to 2 months prior to assembling. Defrost fully before adding any other elements. You can make the filling up to 2 days in advance, simply allow it time to come to a spreadable consistency before spreading between the layers. You can also make the chocolate buttercream 1 week in advance and keep in your fridge. Allow to come to room temperature before using. Or store the fully assembled cake in the refrigerator up to 48 hours until ready to serve. It's best to keep covered in this time and allow to sit out at room temperature before serving.
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German Chocolate Cake
Ingredients
Chocolate Cakes
- 110 grams / 2 large eggs room temperature
- 100 grams / ยฝ cup superfine/caster sugar
- 175 grams / ยพ cup light brown sugar
- 160 grams / โ cup buttermilk
- 111 grams / ยฝ cup brewed coffee
- 59 grams / ยผ cup boiling water
- 114 grams / ยฝ cup sunflower oil
- 83 grams / ยพ cup cocoa powder
- 214 grams / 1 โ cups plain flour sifted
- 6 grams / 1 ยฝ teaspoons baking powder
- 3 grams / ยฝ teaspoon baking soda
- ยฝ teaspoon sea or kosher salt
Coconut Pecan Filling
- 507 grams / 2 cups heavy cream
- 300 grams / 1 ยฝ cups superfine/caster sugar
- 75 grams / 4 large egg yolks
- 90 grams / 3.17 ounces butter
- 1 teaspoon vanilla extract
- 180 grams / 2 cups desiccated coconut
- 180 grams / 1 ยฝ cups pecans toasted and roughly chopped
Chocolate Frosting
- 70 grams / 5 tablespoons butter
- 65 grams / โ cup confectioners/icing sugar
- ยผ teaspoon salt
- 10 grams / 1 tablespoon chocolate
- 14 grams / 2 tablespoons cocoa powder sifted
Instructions
Chocolate Cakes
- Preheat the oven to 180C/350F and line 2 x 18 centimeter or 7 inch cake tins with parchment paper.
- Whilst the oven heats, toss the pecans into a baking tray in an even layer and toast for until lightly golden, approximately 5 minutes.
- Remove and set aside.
- Place the eggs, sugars, buttermilk and sunflower oil into a bowl and combine with a whisk until the eggs are broken up and smooth.
- In a small separate bowl, place the coffee, boiling water and cocoa powder and whisk until smooth.
- Pour into the buttermilk mixture and whisk to combine.
- In a separate bowl, place the flour, baking powder, baking soda and salt and stir to combine with a fork (this will help remove large lumps).
- Add the dry ingredients into the wet ingredients and combine until your batter is smooth and no dry ingredients remain on the sides of the bowl.
- Divide the batter evenly (weighing this will help you create equal portions) into your 4 cake tins and bake for 25 minutes or until a skewer comes out clean.
- Remove and allow to cool before removing from the tin.
- Turn onto a cooling rack to cool completely.
Coconut Pecan Filling
- Pour heavy cream and toss sugar into a saucepan on low heat, stirring until the sugar has dissolved and the mixture is smooth and slightly thickened, approximately 5 minutes.
- Add in the butter, whisking until melted and smooth.
- Remove from the heat and add in the egg yolks, whisking to heat evenly.
- Return to the heat and continue stirring the mixture until thick and bubbling, similar in appearance to a light custard, approximately 2 minutes.
- Remove from the heat and toss in the pecans and coconut.
- Stir until well combined.
- Set aside to cool completely and it has thickened enough to spread on your cake, approximately 1 hour.
Assembly
- Trim the tops of your cakes to ensure they are level and spoon 2 tablespoons of the filling on top and spread across the top leaving ยผ inch gap of filling from the edges.
- Place the next cake layer on top and repeat the process for each layer, except for the top cake, spread the filling all the way to the edges.
Buttercream
- Place the chocolate in a double boiler and stir until itโs fully melted. Set aside to cool.
- Toss the butter and sugar into a bowl and beat on medium with an electric mixer until pale and fluffy, approximately 4 minutes.
- Fold in the chocolate and cocoa powder until the mixture is smooth.
- Spoon into a piping bag and pipe a border around the edge of the top of the cake.
- Press pecans into the buttercream.
- Serve up and slice.
- Dig in!
Notes
- Cocoa Powder: The star ingredient here so youโll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
- Coffee and Hot Water: The coffee gives depth to the overall flavors within the cake and the hot water creates a nice light texture alongside the sunflower oil.
- Sunflower Oil: Sunflower oil instead of butter is better here because this makes for a light texture and lends more beautifully to the cake. You could substitute with olive oil for a more earthy flavor.
- Itโs not recommended to use homemade buttermilk: Homemade buttermilk is usually more curdled thanks to the acidity from vinegar or lemon juice as opposed to smooth and tangy so it will likely result in a different texture or flavor in your cake.
- Cake tin: 2 x 18 centimeter or 7 inch cake tins were used here for a higher cake due to the batter not being a large recipe, the smaller your tins the higher the cakes will be. If your cake tin is any larger than 23 centimeters or 9 inches, your cakes will be much flatter than they appear here.
- Make ahead: You can bake the cakes, trim, wrap tightly and freeze for up to 2 months prior to assembling. Defrost fully before adding any other elements. You can make the filling up to 2 days in advance, simply allow it time to come to a spreadable consistency before spreading between the layers. You can also make the chocolate buttercream 1 week in advance and keep in your fridge. Allow to come to room temperature before using. You can also store the fully assembled cake in the refrigerator up to 48 hours until ready to serve. It's best to keep covered in this time and allow to sit out at room temperature before serving.
Nutrition
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