German Chocolate Cake

What is a German Chocolate Cake?

This classic recipe features moist layers of chocolate cake, a gooey coconut pecan filling, and a perfect chocolate buttercream frosting!

Simple Ingredients

You'll need a few ingredients to make this easy recipe, so round them up and let's get started!


Cook evaporated milk, vanilla extract, sugar, and butter in a saucepan over medium heat for 12-15 minutes.


Remove from heat and stir in shredded coconut, pecans, and salt.


Chill in a bowl in the fridge until fully thickened.

Melt the Chocolate

Boil water and pour it over chopped chocolate. Let sit 2-3 minutes, then whisk until smooth.


Whisk together the flour, baking soda, and salt. Then cream together the butter and sugar for 2-3 minutes.

Add the Eggs

Stir the egg yolks, vanilla extract and sour cream into the butter mixture.

Add the Chocolate

Mix in the melted chocolate mixture.

Put It All Together

Mix half of the dry ingredients into the batter, followed by the buttermilk and then the remaining dry ingredients.


Whip the egg whites on high speed until stiff peaks form.


Fold the egg whites into the batter in two parts.


Divide the batter between the cake pans and bake for 20-25 minutes. Then let cool completely.

Make the Frosting

Beat the butter until smooth and then mix in the cocoa powder, powdered sugar, melted chocolate and heavy cream.


Cut the domes from the tops of the cakes so they are flat. Then pipe a dam of frosting around the top edge of the first layer.


Fill the dam with 1/3 of the coconut pecan filling. Repeat, stacking the second cake layer on top of the first. Top with the third cake layer.


Frost the outside of the cake and pipe a border of frosting shells around the top edge of the cake.


Fill the border with the remaining coconut pecan filling and refrigerate until ready to serve.


The cake is best enjoyed cool, but not too cold.

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