Description

Rich, decadent, and packed with nostalgic flavor, this Homemade German Chocolate Cake is the ultimate dessert for celebrations or any time you crave something truly special. With layers of moist chocolate cake, a luscious coconut-pecan filling, and creamy chocolate frosting, this cake hits every indulgent note. It’s a classic sweet treat that balances texture, sweetness, and richness in every bite. Whether you’re looking for birthday dessert ideas, a quick celebration cake, or just some easy baking inspiration, this cake has you covered. Prepare for compliments — and maybe no leftovers!

Ingredients

Scale

For the Cake:

2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
4 oz German’s sweet chocolate, melted and cooled
1 cup buttermilk

For the Coconut-Pecan Filling:

1 cup evaporated milk
1 cup brown sugar
3 egg yolks
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/2 cups shredded sweetened coconut
1 cup chopped pecans (toasted)

For the Chocolate Frosting (optional):

1/2 cup unsalted butter, softened
1/2 cup unsweetened cocoa powder
3 cups powdered sugar
1/4 cup milk (more if needed)
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla and melted chocolate.
Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix until just combined.
Divide batter evenly into prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the filling, combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
Remove from heat, stir in vanilla, coconut, and pecans. Let cool completely.
If using frosting, beat butter and cocoa powder together. Gradually add powdered sugar and milk until creamy. Stir in vanilla.
Assemble cake: Place one layer on a cake stand, spread coconut-pecan filling on top. Repeat with next layers. Frost sides and top as desired.
Chill for 30 minutes before slicing for clean cuts.

Prep Time: 30 minutes
Cooling Time: 1 hour
Cook Time: 30 minutes