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German Chocolate Pecan Cake

Yasser
This classic dessert, with its rich chocolate layers and decadent coconut-pecan filling, was named after Samuel German, the creator of a type of baking chocolate.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings 12
Calories 580 kcal

Ingredients
  

For the Chocolate Cake Layers:

  • 2 cups all-purpose flour 250g
  • ¾ cup unsweetened cocoa powder 75g, natural or Dutch-processed
  • 2 cups granulated sugar 400g
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk 240ml, or 1 cup milk + 1 tbsp lemon juice/vinegar
  • ½ cup vegetable oil 120ml, or melted coconut oil
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or hot water 240ml, enhances chocolate flavor
  • 4 oz German’s sweet chocolate 113g, melted, optional for extra richness

For the Coconut-Pecan Filling:

  • 1 cup granulated sugar 200g
  • 1 cup evaporated milk 240ml
  • ½ cup unsalted butter 113g
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1½ cups sweetened shredded coconut 150g
  • 1 cup chopped pecans 120g, toasted for better flavor

For the Chocolate Frosting:

  • ½ cup unsalted butter 113g, softened
  • ⅔ cup unsweetened cocoa powder 65g
  • 3 cups powdered sugar 360g
  • ⅓ cup milk or heavy cream 80ml
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions
 

Preheat and Prepare

  • Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.

Make the Cake Batter

  • In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  • Add buttermilk, oil, eggs, and vanilla. Mix until combined.
  • Slowly pour in the hot coffee while mixing (batter will be thin — that’s normal).
  • Divide the batter evenly between the three prepared pans.
  • Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Prepare the Coconut-Pecan Filling

  • In a medium saucepan over medium heat, whisk together sugar, evaporated milk, butter, and egg yolks.
  • Cook, stirring constantly, until the mixture thickens and turns golden (about 10–12 minutes). Do not boil vigorously.
  • Remove from heat and stir in vanilla, shredded coconut, and chopped pecans.
  • Let it cool to room temperature. It will thicken as it cools. (You can make this a day ahead.)

Make the Chocolate Frosting

  • Beat softened butter until creamy.
  • Add cocoa powder and mix well.
  • Gradually add powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy. Add more milk if too thick or more sugar if too soft.

Assemble the Cake

  • Place the first cake layer on a serving plate or cake stand.
  • Spread a generous layer of coconut-pecan filling on top (about ⅓ of the filling).
  • Add the second layer and repeat with more filling.
  • Top with the third layer.
  • Frost the top and sides of the cake with the chocolate frosting.
  • Spread the remaining coconut-pecan filling on top of the cake (it’s traditional to leave the sides mostly with chocolate frosting and have the gooey coconut-pecan mostly on top and between layers).
  • Chill the assembled cake for at least 30–60 minutes before slicing so the filling sets nicely.

Notes

For a lighter version of this German Chocolate Pecan Cake, consider these swaps:
- Use whole wheat flour or almond flour for a fiber boost.
- Replace granulated sugar with coconut sugar or a sugar substitute.
- Opt for unsweetened coconut flakes and reduce the sugar in the filling.
- Use Greek yogurt instead of buttermilk for added protein.