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Chocolate German Cake

This is hands-down the BEST German Chocolate Cake I’ve ever tasted — I’m completely obsessed, and everyone who’s tried it agrees! Made with real Baker’s German’s Sweet Chocolate (the way it was meant to be!) and expert technique, it’s unbelievably moist, tender, and packed with rich, unforgettable flavor. Toasted pecans and coconut, and a silky chocolate buttercream in every layer, elevate this dessert into something extraordinary. See the post for tips, tricks, and step-by-step photos.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 -10 slices
Author [email protected]

Ingredients

Chocolate Cake

  • 4 oz. Baker’s German sweet chocolate, chopped
  • 3/4 cup hot tap water
  • 219 grams (1 3/4 cups) all-purpose flour, spooned and leveled *SEE NOTES
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons Postum for decaf or espresso powder (NOT instant coffee) (optional, SEE NOTES)*
  • 1 2/3 cups granulated sugar
  • 1 teaspoon salt
  • 1 cup buttermilk at room temperature (see Notes for DIY)
  • 1/2 cup full fat sour cream, at room temperature
  • 1/2 cup vegetable oil
  • 2 eggs, at room temperature
  • 2 teaspoons pure vanilla extract

German Coconut Pecan Frosting

  • 2 3/4 cups sweetened shredded coconut
  • 1 1/2 cups pecans (NOT chopped yet)
  • 3/4 cup (12 Tbsps) unsalted butter, cubed
  • 1 1/2 cups light brown sugar, packed
  • 6 large egg yolks
  • 12 oz. can evaporated milk
  • 1/8 tsp salt
  • 1 teaspoon pure vanilla extract

Chocolate Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 16 oz. bag powdered sugar (4 cups)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/3 cup heavy cream
  • 2 teaspoons pure vanilla extract

Instructions

CHOCOLATE CAKE

  • Prep: Preheat the oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper, or I use these silicone nonstick mats (game changer!). Spray the pans with nonstick cooking spray WITH flour or butter and flour pans.
  • Melt Chocolate: Combine the chopped chocolate and hot water in a microwave-safe liquid measuring cup (preferred) or bowl. Microwave on high in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. Set aside.
  • Combine Dry Ingredients: Sift the flour, cocoa, baking powder, baking soda, and Postum/espresso powder into a large bowl. Whisk in the sugar and salt ("Dry Ingredients"). Set aside.
  • Combine Wet Ingredients: In the bowl of your electric mixer fitted with the whisk attachment, mix the buttermilk, sour cream, and oil until combined. Whisk in the eggs and vanilla.
  • Combine: With the mixer on low, gradually add the Dry Ingredients, then the melted chocolate mixture, and beat until incorporated.
  • Add Batter to Pans: Evenly divide the batter between the cake pans (I weigh them with my kitchen scale), and drop them a few times on the counter to eliminate air bubbles.
  • Bake: Bake at 350°F for 17-25 minutes OR until a toothpick inserted in the center of the cakes comes out with a few moist crumbs (don’t open oven while baking or cakes could fall in the center. Darker pans will be closer to the 17 minutes.) You will likely need to bake one cake layer on the top rack and the others on the middle rack. The cakes baked on the middle rack will be done first. Once done, move the top rack cake to the middle rack and continue to bake.
  • Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting. Once cool, level the cakes if needed using a long serrated knife.

German Coconut Pecan Frosting

  • Toast the Pecans and Coconut: Spread the coconut and pecans on two ends of an extra-large baking sheet (15x21). Bake for 5-7 minutes, stirring every two minutes (keeping pecans and coconut separate), until toasted. Once cool enough to handle, finely chop the pecans.
  • Thicken: Add the butter, brown sugar, egg yolks, evaporated milk, and salt to a large saucepan. Cook over medium heat, whisking constantly, as the mixture comes to a low boil. Once boiling, whisk constantly for 5 minutes (I suggest setting a timer), until thickened (It should be thickened to a custard-like consistency — thick but pourable and able to coat the back of a spoon.)
  • Add Pecans and Coconut: Remove from heat and stir in the vanilla, followed by the chopped pecans and toasted coconut. Let it cool completely before using, about 25 minutes. If you want it thicker once it’s cooled, stir in more coconut, a little at a time.

Chocolate Buttercream Frosting

  • Cream Butter: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on high until smooth and creamy, about 60 seconds.
  • Sift Sugar: Meanwhile, sift the powdered sugar, cocoa powder, and salt into a large bowl.
  • Combine: With the mixer on low, gradually add the sugar/cocoa mixture to the butter until mostly incorporated, then slowly add the cream and vanilla.
  • Make it Fluffy: Increase the speed to high and beat for a full 3 minutes-no less! If the frosting is too thin, add 1-2 more Tablespoons of powdered sugar. If it’s too thick, add 1-2 more Tablespoons of cream. Taste the frosting and add a pinch more salt if it’s too sweet.

Assemble

  • Reserve Frosting: Remove one cup of the German Coconut Pecan Frosting and reserve it for the top of the cake. You’ll use the rest for the first and second layers of cake-“Filling”.
  • Bottom Layer: Place the first cake layer top side down (so the flat bottom from the pan faces up) on a serving plate. Frost with a layer of buttercream frosting, followed by half of the remaining Coconut Pecan Filling (about 1¼ cups), spreading both to the edges.
  • Middle Layer: Place the second cake layer top side down again. Repeat frosting with a layer of buttercream, followed by the remaining Coconut Pecan Filling.
  • Top Layer: Place the third cake layer top side up, then frost it with a layer of buttercream. Spoon the remaining Coconut Pecan Frosting into the center, spreading it evenly while leaving a 1-inch border around the edges (leaving the edges clear for piping).

Frost Cake

  • Reserve 1 cup of buttercream frosting for piping. Set aside.
  • Frost the sides of the cake with the remaining buttercream, then pipe a border around the top of the cake.

Serving

  • The cake should be served at room temperature. If you’ve stored it in the fridge (necessary for longer storage), take it out about 60 minutes before serving to let everything soften up.
  • If you want to take your slices to the next level? Microwave slices for about 10 seconds—just enough to gently warm them. The filling gets even more luscious, the cake even more tender, if you can imagine, and the whole thing tastes 1000x better. It’s pure, fudgy, caramelized magic.

Video

Notes

  • Baker’s German Sweet Chocolate: This is the star ingredient for true German Chocolate Cake flavor! You can find it next to the other baking chocolates in the grocery store's baking aisle or on Amazon HERE.
  • Postum (decaf) or espresso powder (optional): These enhance the chocolate flavor without making the cake taste like coffee. Both are available on Amazon (click the names).
  • Don’t pack the flour: It's best to weigh it. I highly recommend investing in a kitchen scale (this is the exact one I have). If you don't have a scale, don’t scoop the measuring cup into the flour bag/container. Rather, fluff the flour, then use a spoon to scoop the flour into a measuring cup, then level.
  • DIY Buttermilk: Add one tablespoon lemon juice or white vinegar to a 1-cup liquid measuring cup, then fill the rest with milk. Whisk, then let it sit for 5 minutes before using.

Make Ahead

  • Bake the cake layers: Then allow them to cool completely.
  • Store: Wrap each baked layer tightly and leave at room temperature for up to one day, refrigerate for up to two days, or freeze for up to three months.
  • Before Assembling: If frozen, thaw the layers overnight in the fridge. If refrigerated, bring to room temperature.
  • Coconut-peanut filling and Buttercream: Make, cover, and refrigerate for up to 2 days before assembly, then bring to room temperature for easy spreading.

Storage

  • At Room Temperature (Short Term): If you’ll serve the cake within a day, you can keep it covered at cool room temperature. Use a cake dome or an airtight container to protect it from drying out. (Tip: If your kitchen is warm or humid, refrigerate it instead to protect the buttercream and filling.)
  • In the Refrigerator (Best for 2–5 Days): This is the safest storage option. Store it in a cake keeper to prevent it from absorbing fridge odors and drying out (this is my favorite). It will stay fresh and delicious for up to 5 days.