This homemade German chocolate cake features soft, moist chocolate cake layers stacked with a rich coconut pecan filling and finished with a simple piped chocolate ganache. Made with simple from-scratch ingredients, this easy layer cake keeps the focus right where it belongs: on that sweet, buttery coconut pecan center. Whether you're baking for a birthday, a holiday dinner, or a weekend sweet craving, this recipe delivers ultimate rich chocolate flavor without any fuss.
The secret to making this layer cake so special starts with the base. I use my tried-and-true Easy Chocolate Cake recipe, adapted into two 8 or 9-inch round cake pans. Combining cocoa powder with melted butter and buttermilk creates deep chocolate flavor and a wonderfully moist crumb that holds up beautifully to the rich homemade coconut pecan filling.
Table of contents
If you can't get enough of this classic flavor profile, my fudgy German Chocolate Brownies use the exact same gooey coconut pecan topping on a rich chocolate brownie base. And if you're building a lineup of scratch-made party desserts, my Chocolate Bundt Cake uses this chocolate cake base too.
Key Ingredients & Substitutions
- Melted Butter & Cocoa Powder: Cooking the butter and cocoa powder together with hot water creates a bloom that intensifies the chocolate flavor while keeping the cake layers incredibly moist.
- Buttermilk: Combines with the cocoa to enhance the chocolate flavor while reacting with the baking soda to give the cake layers a soft, tender crumb. If you don't have buttermilk on hand, mix 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Sweetened Shredded Coconut & Toasted Pecans: The stars of the filling! Toasting the pecans for 6 minutes at 350°F is a must, it brings out their warm, nutty flavor and keeps them crunchy inside the rich custard.
- Evaporated Milk & Egg Yolks: Forms the cooked custard base for the coconut pecan filling. Be sure to stir constantly over medium heat so the eggs cook smoothly without scrambling.
- Heavy Cream & Chocolate Chips: Used for the quick 2-ingredient ganache piped around the top edge. A 1:2 ratio of warm heavy cream to chocolate chips creates a thick, glossy finish that holds its shape when piped.
See the recipe card below for the full list of ingredients and measurements.
How To Make German Chocolate Cake
Making this German chocolate cake from scratch comes down to three straightforward parts: baking your chocolate cake layers, cooking the rich coconut pecan filling, and whipping up the simple ganache border.
- Whisk together the wet ingredients, stir in the dry ingredients, and divide into two 8 or 9-inch round pans. Bake at 350°F for 30 minutes, then cool completely.
- Combine evaporated milk, egg yolks, sugar, and butter in a saucepan over medium heat.
- Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and stir in the shredded coconut, toasted pecans, and vanilla. Cool completely.
- Pour warm heavy cream over chocolate chips, let sit for 3 minutes, then whisk until smooth.
- Place the bottom cake layer on a plate and spread a little over half of the cooled coconut pecan filling over top.
- Add the second cake layer and spread the remaining filling over top, leaving a 1-inch border around the edge.
- Pipe the chocolate ganache around the top open 1-inch border to finish. Drizzle the top with remaining ganache is desired. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips for German Chocolate Cake
- Cool the Coconut Pecan Filling Before Using: You definitely do not want to decorate the cake while the filling is still hot. When I need to speed things up, I like to spread the cooked filling onto a parchment-lined baking sheet and pop it in the fridge, it cools down in a fraction of the time!
- Toast Your Pecans: Don't skip popping those chopped pecans in the oven for 6 to 8 minutes at 350°F. Toasting draws out their natural oils, giving the coconut pecan filling a deep, warm nuttiness and keeping the pecans extra crunchy.
- Level Your Cake Layers if Needed: This cake typically bakes up pretty level, but if you need to trim them so you have completely flat layers for stacking, just use a serrated knife to gently trim off any slight dome once they are fully cooled.
- Let the Cream Sit for Clump-Free Ganache: When making your ganache, pour the hot heavy cream over the chocolate chips and let it sit undisturbed for about 5 minutes before stirring. Giving the hot cream time to heat the chocolate through prevents clumps and leaves you with a silky, smooth finish every time.
I hope this homemade German chocolate cake becomes an instant favorite in your kitchen! Between the soft chocolate cake layers, that rich coconut pecan center, and the glossy chocolate ganache border, it delivers all the classic bakery flavor with simple, foolproof steps.
-Sky🩷
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📖 Recipe
Homemade German Chocolate Cake
Ingredients
Chocolate Cake
- 1 cup unsalted butter
- ¾ cup cocoa powder
- 1 teaspoon salt
- 1 cup water
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Coconut Pecan Filling
- ½ cup butter
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 ⅔ cups shredded coconut sweetened or unsweetened
- 1 cup pecans toasted and chopped
Chocolate Ganache
- ⅓ cup heavy cream
- ⅔ cup chocolate chips
Instructions
- For the cake: Preheat an oven to 350° F. Line two 8 or 9 inch cake rounds with parchment paper.
- In a medium saucepan over low heat, combine the butter, cocoa powder, salt, and water. Heat just until the butter is melted, stirring to combine. Remove from the heat and set aside to cool slightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and baking powder until combined.
- Pour the warm chocolate mixture into the dry ingredients and stir until fully combined. Add the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth and fully combined.
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow it to cool on a wire rack. Cool completely before assembly.
- For the Coconut Pecan filling: In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla, shredded coconut, and toasted chopped pecans.
- Allow the filling to cool completely to room temperature until spreadable. (Pro Tip: If you're in a hurry, spread the filling onto a parchment-lined baking sheet and pop it in the fridge to cool down in a fraction of the time!)
- For the Chocolate Ganache: Place the chocolate chips in a heatproof bowl. Warm the heavy cream until steaming (do not boil). Pour the hot cream over the chocolate chips and let it sit undisturbed for about 3-5 minutes, so the heat melts the chocolate through.
- Whisk until smooth and glossy. Let sit for a few minutes to cool to room temperature before using.
- For assembly: Place the bottom cake layer on a serving platter or cake stand. Spread a little over half of the cooled coconut pecan filling evenly across the top, stopping just shy of the edge.
- Place the second cake layer on top. Spread the remaining filling over the center of the top layer, leaving a 1-inch open border around the edge.
- Transfer the chocolate ganache to a piping bag fitted with a star tip and pipe a decorative border along the open 1-inch edge around the top of the cake. Drizzle remaining ganache over the top if desired. Enjoy!
Tayler says
This is the BEST german chocolate cake I've ever had! So decadent and moist!
Katherine says
This is cake perfection! A German chocolate cake that takes me right back to a restaurant where I used to always get it when I was a kid. Thank you.
Sky Pilgreen says
Thank you!
Holley says
By far the best German Cake recipe I've made! Everyone absolutely loved this cake! Thank you for sharing!
Sky Pilgreen says
Thank you, Holley! I am so happy you liked it!
Sonia says
This is such a delicious cake! With an excellent frosting! Thank you so much for this recipe!
Sky Pilgreen says
Thank you for your sweet comment! So glad you like the cake!
Ned says
Decadent is the best work for this delicious cake! Thank you for such a yummy treat!
Sky Pilgreen says
Thank you!