If you’re ready to hear “This is the best German Chocolate Cake I’ve ever had” then this is the recipe for you! Numerous times I’ve received compliments on this cake that go exactly like that phrase. Personally, growing up I never liked German Chocolate Cake. That was until I had this version! This recipe uses bittersweet chocolate instead of German chocolate. Now we can probably argue that means it’s not really German Chocolate Cake, and that may be true. But, I’m too busy enjoying this version to care much about the specifics. Let’s checkout how it all comes together below!

German Chocolate Cake Ingredients

Cake flour: has a lower protein content than all-purpose flour which produces a delicate and fine crumbed cake

Unsweetened cocoa powder: gives the cake layers its chocolate flavor. 

Baking soda: is an alkali and must be used in conjunction with and acidic ingredient. In this cake the baking soda reacts with the sour cream to produce carbon dioxide.  This action happens right after mixing so it’s important to bake the cake right away.

Salt: enhances flavor.

Bittersweet chocolate: helps flavor the cake layers.

Boiling water: melts the bittersweet chocolate for this recipe.

Sour cream: gives this cake a tangy flavor with a thick and creamy texture. It also reacts with the baking soda in this recipe. The Cake Chica’s Tip: You can substitute sour cream with buttermilk or yogurt in most baking recipes.

Vanilla extract: enhances flavor.

Unsalted butter: is preferred over oil for its flavor. Plus, butter’s salt content changes depending on the brand so it’s best to stick with unsalted butter when baking for consistency sake.

Granulated sugar: has an evenly ground and loose texture which combines with softened butter beautifully. 

Egg yolks: provide structure to the cake layers. If only egg whites were used (below) the cake would still rise, but would fall as it begins to cool.

Eggs whites: this recipe uses whipped egg whites folded into the batter, which traps air in the foam, then expands with the heat of the oven, which provides volume and height.

Cream of tartar: gives stability to the whipped egg whites.

How To Make Coconut Pecan Filling

1. In a medium saucepan, combine the cream, sugar, egg yolks and butter and cook over medium heat, and stir constantly until the butter has melted and the mixture thickens and bubbles. Reduce the heat to low and cook for 2 minutes longer.
2. Remove the pan from the heat and stir in the vanilla, coconut and pecans. Cool for about 1 hour or until the mixture is spreadable, before using.
3. MAKE AHEAD: Filling can be made up to 2 weeks in advance, stored in the refrigerator in an airtight container. Bring to room temperature before using.

How To Make Chocolate Buttercream

1. Put the chocolate in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from over the pot and set the chocolate aside to cool.
2. In the bowl of a stand mixer, with the paddle attachment attached, beat the butter on medium speed until creamy, about 30 seconds. Gradually add the powdered sugar and beat on high speed until light and creamy, about 2 minutes. Beat in the vanilla extract.
3. Add the cooled chocolate at low speed, mixing until combined and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until the frosting is slightly aerated, about 1 minute. Use the frosting immediately or cover tightly and set aside at room temperature for up to 3 hours.
4. The Cake Chica’s Tip: Don’t let your chocolate cool for too long or it will start to solidify and you’ll end up with bits of chocolate in your completed buttercream.

German Chocolate Cake Assembly

1. Cut off domes from each cake layer that may have formed during baking. Place one of the cake layers on a cake board and spread half of the filling on top of the cake. Top with the other cake layer (bottom side up).
2. Using a small offset spatula, smooth the frosting on the sides of the cake, filling in any gaps between the layers. Spread the remaining filling on top of the cake. Decorate with remaining frosting to your liking. 
3. The Cake Chica’s Tip: Be sure to check out my German Chocolate Cake Video to check out how I like to decorate this German Chocolate Cake above!

Cake Decorating Tools

• Small offset cake spatula
• Piping bag
• Wilton piping tip #1M
• Cake scraper (optional)

German Chocolate Cake Baking Schedule

• Day 1: Toast the pecans and prepare the coconut pecan filling.
• Day 2: Bake the cake layers.
• Day 3: Make the buttercream, assemble, decorate and serve.

Cake Storage

• Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in an airtight container in the refrigerator.
• Filling can be made up to 2 weeks in advance, stored in the refrigerator in an airtight container. Bring to room temperature before using. 
• Assembled cake can be made up to 3 days in advance, stored in an airtight container in the refrigerator. Bring to room temperature before using.

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Adapted from The Cake Book by Tish Boyle

Continue to Content

German Chocolate Cake

Yield: 12

Prep Time: 35 minutes

Cook Time: 35 minutes

Additional Time: 1 hour

Total Time: 2 hours 10 minutes

Homemade German Chocolate Cake filled and topped with coconut-pecan filling and frosted with chocolate frosting.

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Ingredients

SPECIAL TOOLS

• Stand mixer
• Hand mixer
• 2 8-inch or 9-inch round cake pans
• Nonstick baking spray
• 8-inch round cake board
• Cake turntable (helpful but optional)
• Small offset cake spatula
• Piping bag
• Wilton piping tip #1M
• Cake scraper (optional)

COCONUT-PECAN FILLING

• 1 cup heavy cream
• 1 1/4 cups (8.75 ounces) granulated sugar
• 4 large egg yolks, lightly beaten
• 1/2 cup (8 tablespoons) unsalted butter, cut into tablespoons
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened flaked coconut
• 1 1/4 cups pecans, toasted and chopped

CAKE

• 2 cups (8 ounces) cake flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 4 ounces bittersweet chocolate, finely chopped
• 1/2 cup boiling water
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups (14 ounces) granulated sugar, divided
• 4 large eggs, separated at room temperature
• 1/4 teaspoon cream of tartar

FROSTING

• 6 ounces bittersweet chocolate, chopped
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups (8 ounces) powdered sugar, sifted
• 2 teaspoons vanilla extract

Instructions

FILLING

1. In a medium saucepan, combine the cream, sugar, egg yolks and butter and cook over medium heat, and stir constantly until the butter had melted and the mixture thickens and bubbles. Reduce the heat to low and cook for 2 minutes longer.
2. Remove the pan from the heat and stir in the vanilla, coconut and pecans. Cool for about 1 hour or until the mixture is spreadable, before using.

CAKE

1. Place an oven rack in the center of your oven and preheat to 350 degrees. Grease the bottom and sides of 2 8-inch round cake pans and spray pans with nonstick baking spray and set aside.
2. In a medium bowl, whisk together the cake flour, cocoa powder, baking soda and salt to combine.
3. Combine the chocolate and boiling water in a bowl and whisk until the chocolate is melted and the mixture is smooth and set aside to cool.
4. In a small bowl, stir together the sour cream and vanilla extract and set aside.
5. In the bowl of a stand mixer with the paddle attached, beat the butter at medium speed until creamy, about 1 minute. Slowly add 1 1/2 cups of the sugar and beat on high speed until well blended and is light and fluffy, about 3 minutes. Reduce the speed to medium and add the egg yolks one at a time, beating after each addition and scraping down the sides of the bowl as needed. Add the cooled chocolate and mix until blended. Reduce the speed to low and add the flour mixture in three additions, alternating it with the sour cream mixture in two additions and mixing just until blended. Remove the bowl from the mixer stand and set aside.
6. In a medium bowl, using a hand mixer beat the egg whites at low speed until foamy. Add the cream of tartar and mix until blended. Increase the speed to medium and beat until the whites are fluffy and begin to form soft peaks. Gradually add the remaining 1/2 cup sugar 1 tablespoon at a time. Increase the speed to high and whip until the whites until they are glossy and smooth and form stiff peaks. Using a rubber spatula, gently fold the whites into the chocolate batter one-third at a time. Pour the batter into the prepared cake pans and smooth the tops.
7. Bake the cakes for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool the cakes in their pans on a wire rack for 15 to 20 minutes. Invert each cake onto a wire rack to cool completely.

FROSTING

1. Put the chocolate in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from over the pot and set the chocolate aside to cool.
2. In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Gradually add the powdered sugar and beat at high speed until light and creamy, about 2 minutes. Beat in the vanilla extract. Add the cooled chocolate at low speed, mixing until combined and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until the frosting is slightly aerated, about 1 minute. Use the frosting immediately or cover tightly and set aside at room temperature for up to 3 hours.

ASSEMBLY

1. Place one of the cake layers on a cake board and spread 1 1/2 cups of the filling on top of the cake. Top with the other cake layer (smooth side up).
2. Set aside about 1 1/2 cups frosting for piping in a piping bag fitted with a 1M piping tip. Using a small offset spatula, smooth the remaining frosting on the sides of the cake, filling in any gaps between the layers. Spread the remaining filling on top of the cake, leaving about 1/2-inch from the edge free of filling for piping. Pipe frosting on the top and bottom edges of the cake.

Notes

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight cake container at room temperature.

Assembled cake can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1346Total Fat: 85gSaturated Fat: 44gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 313mgSodium: 431mgCarbohydrates: 136gFiber: 7gSugar: 99gProtein: 14g

*Nutrition information is an estimate and will vary.*

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