German Chocolate Cake (with Coconut Pecan Filling and Chocolate Buttercream)

A round chocolate cake topped with chopped pecans, shredded coconut, chocolate frosting swirls, and whole pecans, displayed on a white surface.

German Chocolate Cake (with Coconut Pecan Filling and Chocolate Buttercream)

This German Chocolate Cake combines three layers of rich, moist chocolate cake with a gooey coconut pecan filling and silky chocolate buttercream. The classic coconut-and-pecan filling sits between each layer and is spooned over the top, while piped chocolate buttercream swirls give the finished cake a polished look with minimal effort. It’s perfect for special occasions, birthdays, and holidays!

Course Dessert

Cuisine American

Keyword birthday cake recipe, chocolate layer cake, german chocolate cake

Prep Time 45

Cook Time 30

Cooling and Chilling time 2

Total Time 3 15

Servings slices

Calories 1014kcal

Author Julia

Ingredients

Chocolate Cake

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ cups granulated sugar
¼ cup light brown sugar packed
2 teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon fine sea salt
1 to 2 teaspoons espresso powder
½ teaspoon ground cinnamon
½ cup unsalted butter melted and slightly cooled
⅓ cup vegetable oil
3 large eggs room temperature
¾ cup sour cream full-fat, room temperature
2 teaspoons vanilla extract
¾ cup buttermilk room temperature
½ cup brewed coffee hot

Coconut Pecan Frosting

1 cup pecans chopped
½ cup unsalted butter
1 cup light brown sugar packed
3 large egg yolks
12 ounce evaporated milk 1 (12-ounce) can
1 teaspoon vanilla extract pure
¼ teaspoon fine sea salt
2 cups sweetened shredded coconut

Chocolate Buttercream

4 ounces dark chocolate or semisweet chocolate, finely chopped
1½ cups unsalted butter softened
¾ cup unsweetened cocoa powder
5 cups powdered sugar sifted
2 teaspoons vanilla extract
¼ teaspoon fine sea salt
4 tablespoons heavy cream room temperature

For Decorating

finely chopped toasted pecans optional
sweetened shredded coconut optional

US Customary - Metric

Instructions

Make the Chocolate Cake

Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, espresso powder, and cinnamon.
In a separate large bowl, whisk together the melted butter and vegetable oil. Add the eggs one at a time, whisking well after each addition.
Add the sour cream and vanilla and whisk until smooth.
Add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently after each addition, just until combined.
Slowly pour in the hot coffee and stir until evenly incorporated. The batter will be quite thin. For even layers, I weigh the batter and divide it by 3, but you can eyeball it too.
Divide the batter evenly between the prepared pans. Bake for 28 to 33 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks. Remove the parchment and let the layers cool completely.

Make the Coconut Pecan Frosting

Spread the pecans on a baking sheet and toast at 350°F (175°C) for 6 to 8 minutes, stirring once, until fragrant. Set aside to cool.
Melt the butter in a medium saucepan over medium heat. Add the brown sugar, egg yolks, and evaporated milk and whisk until combined.
Cook over medium heat for 10 to 12 minutes, stirring constantly and scraping the bottom and edges of the pan. It's ready when it has noticeably thickened and coats the back of a spoon.
Remove from the heat and stir in the vanilla and salt. Transfer to a bowl and fold in the coconut and toasted pecans.
Cool completely before assembling. It will thicken a lot as it cools.

Make the Chocolate Buttercream

Place the chopped chocolate in a clean, completely dry microwave-safe bowl. Microwave at 50% power in 15 to 20-second intervals, stirring well after each. Stop when a few small pieces remain and stir until they melt.
Let the chocolate cool to about 85 to 90°F (29 to 32°C). It should feel neutral, not warm, but still be completely fluid. Do not refrigerate it to speed this up (see notes).
Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3 to 4 minutes, until pale, smooth, and fluffy.
Add the cocoa powder and mix on low speed until incorporated. Increase to medium speed and beat until smooth, then scrape down the bowl.
With the mixer on low speed, pour in the melted chocolate in a slow, steady stream. Mix briefly on medium speed until smooth.
Add the vanilla and salt and mix until combined.
Add the powdered sugar in several additions, mixing on low speed and scraping down the bowl as needed.
Add 2½ tablespoons of heavy cream and beat on medium speed until smooth and fluffy. Add more cream, 1 tablespoon at a time, until the buttercream spreads easily but still holds a piped swirl.
Mix on low speed for 1 to 2 minutes to remove some of the larger air bubbles.

Assemble the Cake

Level the cooled cake layers if needed.
Set aside about ¾ cup of the coconut pecan frosting for the top of the cake.
Place the first layer on a cake board or serving plate. Pipe a thick ring of buttercream around the outside edge.
Spread half of the remaining coconut pecan frosting inside the ring.
Add the second layer, pipe another ring, and spread the rest of the frosting inside.
Add the final layer and check that the cake is straight and level.
Cover the cake with a thin crumb coat of buttercream. Refrigerate for 30 to 60 minutes, until firm.
Frost the top and sides with the remaining buttercream, saving enough to fill a piping bag fitted with an open star tip (I used a Wilton 1M).
Pipe swirls around the top edge of the cake.
Spoon the reserved coconut pecan frosting into the center and gently spread it toward the swirls.
Sprinkle the swirls with toasted pecans and coconut, if desired. You can also press extra pecans and coconut around the bottom of the cake.
Slice, serve, and enjoy!

Notes

Cocoa: Use natural unsweetened cocoa in the cake. Dutch-process cocoa won't react the same way with the baking soda.
Espresso powder: This is optional, but it makes the chocolate flavor deeper and richer. The cake won't taste like coffee.
Coffee: Hot water works in place of the coffee. Either way, the liquid needs to be hot so the cocoa dissolves fully into the batter.
Egg yolks: Whisking the yolks into the evaporated milk before they go into the hot butter helps keep them from cooking into little bits. Keep stirring the whole time the filling cooks, and scrape the corners of the pan so nothing scorches.
Cooling the chocolate: If the chocolate is too warm, it will melt the butter, and the buttercream turns soupy. Don't refrigerate the melted chocolate. It sets unevenly around the edges and leaves small lumps in the buttercream. Letting it cool at room temperature gives you the smoothest buttercream.
Melted chocolate: If you'd rather skip it, leave the melted chocolate out of the buttercream. The cocoa buttercream still works beautifully.
Thin batter: The batter is supposed to be thin after the coffee goes in. Don't add more flour.
Butter shopping list: You'll need 2½ cups (5 sticks) of unsalted butter total.
Special Tools: Three 8-inch round cake pans | Stand mixer with paddle attachment | Medium saucepan | Piping bag with an open star tip (Wilton 1M) | Cake board or serving plate | Baking sheet | Medium saucepan | Parchment paper | Offset spatula | Cake board or Serving plate

Storage, Freezing, and Make-Ahead

Fridge: Store the finished cake covered in the refrigerator for up to 4 days. For the best texture, remove the cake from the refrigerator 30 to 60 minutes before serving so the cake and buttercream have time to soften.
Freezer: For longer storage, the unfrosted cake layers freeze particularly well. Wrap each layer tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before assembling.
The cake layers can be prepared a day ahead. Once completely cool, wrap them tightly in plastic wrap and keep them at room temperature overnight or refrigerate for up to 2 days.
The coconut pecan filling can also be made ahead and refrigerated in an airtight container for up to 2 days. Let it return to a soft, spreadable consistency at room temperature before assembling the cake.

Nutrition