If you’ve never experienced the pure bliss of a true Chocolate German Cake, prepare yourself for a new dessert obsession. With its tender, cocoa-rich layers and that unbeatable coconut-pecan filling (which practically steals the show), this cake captures everything a chocolate lover dreams of and adds a unique, nutty, caramel-laced spin. Whether you’re baking for a special occasion or simply because you believe every day deserves a glorious slice, this recipe breaks down every step, ensuring your homemade Chocolate German Cake tastes just as wonderful as the memories it’s sure to create.
Ingredients You’ll Need
The magic of a classic Chocolate German Cake lies in the simple but essential ingredients. Each one brings something special—deep chocolate flavor, addictively moist crumb, an iconic coconut-pecan filling, or a delicate vanilla kiss—making every bite unforgettable.
- All-purpose flour: Gives the cake structure while keeping it soft and tender.
- Unsweetened cocoa powder: For that dark, chocolatey soul at the center of every bite.
- Baking powder & baking soda: Work together to lift the cake into a dreamy, fluffy texture.
- Salt: Balances the sweetness and intensifies the chocolate flavor.
- Granulated sugar (for cake & filling): Sweetens both the cake layers and the caramel-like filling.
- Vegetable oil: Makes the crumb extra moist and tender, even after chilling.
- Large eggs: Bind the batter and enrich both the cake and filling.
- Buttermilk: Adds subtle tang and keeps everything deliciously tender.
- Vanilla extract (for cake & filling): Provides an essential aromatic note in both cake and filling.
- Hot water: Helps bloom the cocoa powder for a more intense chocolate experience.
- Evaporated milk: Gives the filling its creamy, delightfully rich taste.
- Unsalted butter: Adds luxurious richness to the coconut-pecan filling.
- Egg yolks (for filling): Thicken the filling for the perfect spreadable consistency.
- Sweetened shredded coconut: Brings that crave-worthy chew and signature flavor in every bite.
- Chopped pecans: Add nutty crunch and depth, making the filling beautifully textured.
How to Make Chocolate German Cake
Step 1: Prepare Your Pans and Oven
Start by heating your oven to 350°F so it’s nice and hot when you’re ready to bake. Grease and flour two 9-inch round cake pans—this sneaky trick guarantees your Chocolate German Cake layers slip out perfectly, never sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Whisking not only combines these essentials but helps eliminate lumps from the cocoa powder, ensuring your layers are smooth and evenly flavored.
Step 3: Combine Wet Ingredients
Take a separate large bowl and beat together the sugar, vegetable oil, eggs, buttermilk, and vanilla extract until the mixture is completely smooth. This creates a rich base that gives your cake its irresistible moisture and soft bite.
Step 4: Bring the Batter Together
Gradually add your dry mixture to the wet, stirring just until combined—overmixing can make the cake tough, so gentle is key. Stir in the hot water at the end; the batter will be thin, but that’s what ensures your Chocolate German Cake is ultra-moist!
Step 5: Bake the Cakes
Divide the batter evenly between the prepared pans and slide them into the oven. Bake for 30–35 minutes until a toothpick comes out clean and your kitchen smells like chocolate heaven. Let them cool in the pans for about 10 minutes before flipping them onto wire racks to finish cooling completely.
Step 6: Make the Signature Coconut-Pecan Filling
In a saucepan set over medium heat, combine evaporated milk, sugar, beaten egg yolks, and butter. Keep stirring constantly—this prevents lumps and helps your filling thicken to velvety perfection in about 10–12 minutes. Take it off the heat, stir in vanilla, coconut, and chopped pecans, then chill to room temp so it spreads easily.
Step 7: Assemble Your Chocolate German Cake
Set one cooled cake layer on your nicest plate and slather half that glorious coconut-pecan filling over the top. Add the second layer and finish with the remaining filling, right on top. Traditionally, this cake goes topless on the sides so you can admire all the layers and luscious filling at a glance.
How to Serve Chocolate German Cake
Garnishes
This cake is a showstopper as is, but if you want a little flair, sprinkle extra toasted pecans or toasted coconut on top for an elegant finishing touch. Even a dusting of cocoa powder or a few chocolate curls can elevate your Chocolate German Cake from beautiful to breathtaking.
Side Dishes
Pair a slice with a scoop of vanilla ice cream or a mountain of freshly whipped cream for even more indulgence. Coffee and chocolate are best friends, so a hot mug on the side makes every bite even more decadent.
Creative Ways to Present
Turn your leftovers into party-worthy trifles by layering cake chunks and filling in pretty glasses. Or, cut the cake into thin wedges and serve with fresh berries for a delightfully light and colorful plate. No matter how you serve it, Chocolate German Cake always shines.
Make Ahead and Storage
Storing Leftovers
Keep any remaining cake covered and refrigerated; it stays fabulously moist for up to 5 days. A cake dome or even a layer of plastic wrap works wonders.
Freezing
To freeze, slice the Chocolate German Cake and wrap each piece tightly in plastic wrap, then foil. Store in an airtight container or zip-top bag for up to 2 months. Thaw slices in the fridge overnight when you’re ready for a delicious treat.
Reheating
While the cake tastes amazing chilled, you can gently warm a slice in the microwave for about 10–15 seconds to bring out that fresh-baked softness and release the coconut-pecan aroma.
FAQs
Can I make the coconut-pecan filling ahead of time?
Absolutely! You can cook the filling a day or two ahead. Just cover and store it in the fridge, then bring to room temperature before spreading on your cake layers.
What if I don’t have buttermilk?
No worries! You can make a quick substitute by stirring 1 tablespoon of lemon juice or vinegar into 1 cup of regular milk and letting it sit for 5 minutes.
Do I have to frost the sides of the Chocolate German Cake?
Traditionally, no—the sides are left bare so the beautiful layers and filling peek through. If you’d like extra filling or frosting, though, you can absolutely spread some around the sides, too.
Can I use walnuts instead of pecans?
Definitely! Walnuts add a slightly different flavor and texture but work just as well in the coconut-pecan filling, so feel free to swap if that’s what you have.
Is this cake suitable for vegetarians?
Yes! Chocolate German Cake contains no gelatin or meat products, making it a fantastic dessert for vegetarians to enjoy.
Final Thoughts
Chocolate German Cake is one of those bakes that makes an occasion out of any day. Once you bite into those luscious layers with the amazing coconut-pecan filling, you’ll find yourself searching for reasons to bake it again and again—so don’t wait for a holiday to give it a try!
Print
Chocolate German Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate German Cake. A moist chocolate cake filled with a luscious coconut-pecan mixture, this dessert is a true delight for any occasion.
Ingredients
Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup hot water
Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks (beaten)
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F and grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, beat sugar, oil, eggs, buttermilk, and vanilla until smooth.
- Combine wet and dry: Gradually add dry ingredients to wet mixture and mix until just combined. Stir in hot water until smooth.
- Bake: Divide batter between pans and bake for 30–35 minutes. Cool cakes on wire racks.
- Make filling: Cook evaporated milk, sugar, egg yolks, and butter until thickened. Stir in vanilla, coconut, and pecans.
- Assemble: Place one cake layer, spread half the filling, add second layer, and spread remaining filling. Serve chilled.
Notes
- This cake is traditionally not frosted on the sides, just filled and topped with the coconut-pecan mixture.
- For a richer flavor, use dark cocoa powder.
- Store leftovers covered in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 52g
- Sodium: 290mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg
