Classic German Chocolate Cake

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Learn how to make this super delicious and moist chocolate cake with a heavenly chocolate buttercream frosting. Stuffed and topped with traditional coconut pecan filling.

This cake was a request from my dad, but it ended up being my best chocolate cake recipe. I use this cake base for most of my cocoa cakes. So moist and delectable!

Assembly

To assemble and frost the cake, you can make a naked cake like mine shown here and use all the chocolate frosting inside the layers under the coconut. Or you can smear a thin layer of frosting on each cake under the coconut and frost the outside of the cake fully.

Print Recipe

German Chocolate Cake

Author: Katie

Ingredients

CHOCOLATE CAKE

• 1 ¾ cups flour
• ¾ cup unsweetened cocoa powder
• 1 ¾ cup sugar
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 eggs
• ¾ cup milk
• 1 ½ tsp vanilla extract
• ½ cup hot water
• ½ cup sour cream
• ½ cup canola oil

COCONUT PECAN FILLING

• ½ cup butter
• ½ cup brown sugar
• ½ cup sugar
• 3 large egg yolks
• 8 oz evaporated milk
• ¾ cup chopped pecans
• 2 cups shredded coconut
• 1 tsp vanilla extract

CHOCOLATE FROSTING

• 1 cup butter softened
• 1 tbsp corn syrup
• 2 ½ cups confectioners sugar
• 1 tsp vanilla extract
• ½ cup cocoa powder
• ⅛ tsp salt
• 2 tbsp milk

Instructions

CHOCOLATE CAKE

• Preheat the oven to 350 degrees F.
• Grease three 6 inch pans with non-stick spray or butter.
• In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• In another bowl, mix oil, eggs, sour cream, milk, and vanilla.
• Pour the liquid mixture into the dry and mix.
• Add in hot water and stir until just combined. The batter should be thin.
• Divide cake batter evenly into the three greased pans.
• Bake for 23 – 27 minutes or until a toothpick comes out clean.

COCONUT PECAN FILLING

• In a medium saucepan, cook butter, sugar, yolks, and evaporated milk on medium low.
• Stir until a low boil, add in nuts, vanilla, and coconut. Mix well.
• Let the filling cool before using.

CHOCOLATE FROSTING

• Whip butter until light and fluffy.
• While mixing on low, add in confectioners sugar, cocoa powder, corn syrup, vanilla, salt, and milk.
• Mix on low until powder is incorporated and then turn it up to medium high.

CAKE ASSEMBLY

• Smear a very thin layer of chocolate frosting on the cake, top with ⅓ of the coconut filling.
• Repeat on the next layers.

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