Chocolate German Cake with Coconut Pecan Filling and Creamy Buttercream Recipe

If you have a sweet tooth craving something rich, decadent, and utterly unforgettable, this Chocolate German Cake with Coconut Pecan Filling and Creamy Buttercream Recipe is exactly what you need. This classic dessert combines a moist, deeply chocolatey cake layered with a luscious coconut pecan filling that is both buttery and sweet, crowned with the smoothest, fluffiest chocolate buttercream you can imagine. It’s a symphony of textures and flavors that feels like a comforting hug in every bite. Once you make this, it will quickly become a beloved go-to for celebrations or whenever you want to treat yourself and loved ones to a slice of pure joy.

Ingredients You’ll Need

The ingredients in this recipe might seem simple at first glance, but each one is essential to building the incredible taste, texture, and color that define this cake. From the bittersweet German chocolate that forms the chocolatey backbone to the toasted shredded coconut and crunchy pecans offering layers of flavor, every element plays a starring role in making this cake unforgettable.

• Baker’s German sweet chocolate, 4 oz: Provides the distinct, rich German chocolate flavor that makes the cake uniquely delicious.
• Hot tap water, ¾ cup: Used to melt the chocolate smoothly without burning.
• All-purpose flour, 1 ¾ cups: The structural base for a perfectly tender crumb.
• Unsweetened cocoa powder, ½ cup: Adds deep chocolate notes and rich color.
• Baking soda, 2 tsp and baking powder, 1 tsp: Leaveners that ensure a light, fluffy texture.
• Postum or espresso powder, 2 tsp (optional): Enhances the chocolate complexity without adding bitterness.
• Granulated sugar, 1 ⅔ cups: Sweetens and balances the chocolate intensity.
• Salt, 1 tsp: Amplifies all flavors and keeps the sweetness in check.
• Buttermilk, 1 cup (room temperature): Adds moisture and a slight tanginess for balance.
• Full-fat sour cream, ½ cup (room temperature): Keeps the cake tender and moist.
• Vegetable oil, ½ cup: Contributes to the moist, soft crumb without heaviness.
• Large eggs, 2 (room temperature): Bind the ingredients together and add richness.
• Pure vanilla extract, 2 tsp: Adds warmth and rounds out the flavors.
• Sweetened shredded coconut, 2 ¾ cups: Toasted to perfection for that irresistible chewy crunch in the filling.
• Pecans, 1 ½ cups: Toasted and chopped for a buttery, nutty balance.
• Unsalted butter (for filling & frosting), ¾ cup + 1 cup: Essential for creaminess and richness.
• Light brown sugar, 1 ½ cups: Caramel undertones for the coconut pecan filling.
• Egg yolks, 6 large: Give richness and help thicken the filling.
• Evaporated milk, 12 oz can: Adds creamy body and smooth texture to the filling.
• Salt, ⅛ tsp + ¼ tsp: Just the right dash to balance sweetness in the filling and buttercream.
• Powdered sugar, 16 oz: Sweetens and stabilizes the buttercream frosting.
• Heavy cream, ⅓ cup: Creates that luxuriously fluffy, silky buttercream texture.

How to Make Chocolate German Cake with Coconut Pecan Filling and Creamy Buttercream Recipe

Step 1: Prep the Cake Pans

Start your delicious journey by preheating your oven to 350°F. Line three 9-inch cake pans with parchment paper on the bottoms, then grease and flour them to ensure your cake layers will release perfectly after baking. This simple prep step sets the foundation for flawless layers.

Step 2: Melt the German Chocolate

In a microwave-safe bowl, combine the chopped Baker’s German sweet chocolate with hot tap water. Microwave in 30-second bursts, stirring between each, until the chocolate is fully melted and smooth. This luscious melted chocolate will infuse the cake batter with intense chocolate goodness.

Step 3: Combine the Dry Ingredients

In a large mixing bowl, sift together the flour, unsweetened cocoa powder, baking soda, baking powder, and optional espresso powder. Whisk in the granulated sugar and salt for an even distribution. This step ensures your cake layers rise perfectly while achieving that beautiful chocolatey crumb.

Step 4: Mix the Wet Ingredients

In another bowl, whisk together buttermilk, sour cream, and vegetable oil until smooth. Add the eggs one at a time, followed by the vanilla extract, blending all these rich wet components until fully combined and velvety.

Step 5: Combine Wet, Dry, and Melted Chocolate

Gradually add the dry ingredients into the wet mixture, stirring gently to prevent overmixing. Then fold in the melted German chocolate mixture until the batter is just combined, silky, and ready to pour into your prepared pans.

Step 6: Bake the Cake

Divide the batter evenly among the three pans and bake for about 17-25 minutes, testing doneness with a toothpick that should come out with only a few moist crumbs attached. Let the cakes cool for 10 minutes in the pans before transferring them to wire racks to cool completely.

Step 7: Prepare the Coconut Pecan Filling

Toast the shredded coconut and pecans on a baking sheet in your oven at 350°F, stirring every couple minutes until golden and fragrant. Chop the pecans once cooled. Then, melt butter in a saucepan and mix in brown sugar, egg yolks, evaporated milk, and salt. Cook this over medium heat until thickened (about 5 minutes), stir in vanilla, and finally fold in the toasted coconut and nuts. Cool this rich, gooey filling for 25 minutes before assembling.

Step 8: Make the Creamy Chocolate Buttercream

Beat 1 cup of softened unsalted butter on high speed until super smooth. Sift the powdered sugar, cocoa powder, and salt to avoid lumps, then gradually add these dry ingredients to the butter, alternating with heavy cream and vanilla. Beat on high for about 3 minutes to achieve a fluffy and luscious frosting that will complement every bite of cake.

Step 9: Assemble the Cake

Begin assembly by placing one cake layer on your serving plate. Spread a layer of buttercream, then spoon half of the coconut pecan filling on top. Repeat with the second cake layer, frosting, and remaining filling. Top with the final cake layer and cover the entire cake with the remaining buttercream. Spread the remaining coconut pecan mixture over the top, and pipe a pretty border of buttercream to finish it off beautifully.

Step 10: Serve

Allow your cake to come to room temperature before slicing. For an indulgent twist, try microwaving individual slices for about 10 seconds; this will soften the filling to a luscious, gooey delight that almost melts in your mouth.

How to Serve Chocolate German Cake with Coconut Pecan Filling and Creamy Buttercream Recipe

Garnishes

For a stunning presentation, sprinkle a few toasted coconut flakes or whole pecans on top in addition to the filling. A dusting of cocoa powder or a drizzle of melted chocolate can add a touch of elegance. These simple garnishes create an inviting look that makes the cake irresistible at first glance.

Side Dishes

This cake pairs beautifully with light, fresh accompaniments that balance its richness. Try serving with fresh berries like raspberries or strawberries to add a hint of brightness. A scoop of vanilla bean ice cream or a dollop of lightly whipped cream also complements the cake’s deep chocolate and nutty flavors perfectly.

Creative Ways to Present

If you’re making this cake for a special occasion, consider layering the cake in clear glass trifle bowls for a dramatic effect that showcases every luscious layer. Another idea is to create individual mini cakes or cupcakes using the same recipe—these make fantastic personal treats or party favors that will impress every guest.

Make Ahead and Storage

Storing Leftovers

After enjoying your cake, wrap any leftovers tightly with plastic wrap or keep in an airtight container. Store in the refrigerator for up to 5 days to maintain freshness and keep the buttercream and filling from spoiling. This cake actually tastes even better after resting for a day as the flavors develop more depth.

Freezing

You can freeze this cake assembled or in layers. Wrap each cake layer tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and assembling. Freezing is a lifesaver when prepping ahead for celebrations, as the components hold up well without compromising texture or flavor.

Reheating

Allow the cake to reach room temperature before serving if chilled. For an extra indulgent experience, microwaving slices for about 10 seconds softens the coconut pecan filling to a gooey delight, bringing out its comforting richness and making every bite melt in your mouth.

FAQs

Can I substitute regular chocolate for Baker’s German sweet chocolate?

While you can technically substitute with other bittersweet or semisweet chocolates, Baker’s German sweet chocolate has a distinctive flavor and sweetness that is crucial for the authentic taste and texture of this cake. Using a different chocolate might alter the flavor balance and moisture slightly.

Do I have to toast the coconut and pecans for the filling?

Toasting the coconut and pecans enhances their natural flavors, adds a wonderful crunch, and brings out a toasty aroma that elevates the whole cake. Skipping this step will result in a less flavorful filling, but the cake will still be tasty.

Is the espresso powder necessary in the cake batter?

Espresso powder is optional but highly recommended as it intensifies the chocolate flavor without tasting like coffee. If you don’t have it on hand or prefer not to use it, you can leave it out without drastically impacting the texture.

Can I make this cake dairy-free or vegan?

This recipe relies on several dairy ingredients and eggs for its rich texture and flavor, so making a dairy-free or vegan version will require substitutions like plant-based buttermilk, vegan butter, and egg replacers. The result may differ from the traditional taste, but with some experimentation, you can create a delicious variation.

How long does this cake stay fresh after assembling?

This Chocolate German Cake with Coconut Pecan Filling and Creamy Buttercream Recipe stays fresh for up to 5 days when properly refrigerated. Just be sure to keep it covered well to prevent drying out, and let it reach room temperature before serving for the best texture.

Final Thoughts

Making this Chocolate German Cake with Coconut Pecan Filling and Creamy Buttercream Recipe is such a rewarding experience – from the aroma wafting through your kitchen to the joyful faces when everyone takes that first bite. It’s a timeless dessert that delivers cozy nostalgia and indulgent satisfaction in every slice. Whether it’s for a special occasion or simply because you deserve a treat, I encourage you to dive into this recipe and make delicious memories with this unforgettable cake.

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