Best Recipe for German Chocolate Cake

Name: Chocolate German Cake
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 4 oz. Baker’s German sweet chocolate, (chopped); 3/4 cup hot tap water; 219 grams (1 3/4 cups) all-purpose flour, (spooned and leveled *SEE NOTES); 1/2 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 2 teaspoons Postum for decaf or espresso powder (NOT instant coffee) ((optional, SEE NOTES)*); 1 2/3 cups granulated sugar; 1 teaspoon salt; 1 cup buttermilk at room temperature ((see Notes for DIY)); 1/2 cup full fat sour cream, (at room temperature); 1/2 cup vegetable oil; 2 eggs, ( at room temperature); 2 teaspoons pure vanilla extract; 2 3/4 cups sweetened shredded coconut; 1 1/2 cups pecans ((NOT chopped yet)); 3/4 cup (12 Tbsps) unsalted butter, (cubed); 1 1/2 cups light brown sugar, (packed ); 6 large egg yolks; 12 oz. can evaporated milk; 1/8 tsp salt; 1 teaspoon pure vanilla extract; 1 cup (2 sticks) unsalted butter, (room temperature); 16 oz. bag powdered sugar ((4 cups)); 1/2 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/3 cup heavy cream; 2 teaspoons pure vanilla extract

This is hands-down the BEST German Chocolate Cake I’ve ever tasted — I’m completely obsessed, and everyone who’s tried it agrees! Made with real Baker’s German’s Sweet Chocolate (the way it was meant to be!) and expert technique, it’s unbelievably moist, tender, and packed with rich, unforgettable flavor. Toasted pecans and coconut, and a silky chocolate buttercream in every layer, elevate this dessert into something extraordinary.

Follow along for step-by-step photos, tips, and tricks to make this show-stopping cake a success in your own kitchen!

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German chocolate cake recipe with a slice cut out showing the layers of cake and frosting

What makes this the Best German Chocolate Cake Recipe

REAL German baking chocolate: This recipe uses Baker’s German’s Sweet Chocolate to deliver authentic, classic flavor that gave this cake its name! (Many recipes call themselves “German Chocolate Cake” but don’t use German chocolate!)
COMPLEX chocolate flavor: Real German chocolate, cocoa powder, and Postum (or espresso powder if you prefer) combine to create a deep, complex chocolate taste that’s rich but perfectly balanced.
MOIST, velvety cake: This will be your go-to cake recipe! A rich blend of sour cream, oil, eggs, and buttermilk keeps the cake unbelievably soft, tender, and moist without being heavy.
TOASTED coconut-pecan filling: Toasting the coconut and pecans unlocks a deeper, nuttier flavor you can’t get from raw ingredients, elevating the cake to next-level delicious.
PERFECTLY TEXTURED filling: The German Chocolate Frosting is thick enough to hold the layers without sliding around, yet gooey and chewy enough for palate-pleasing delight.
CHOCOLATE BUTTERCREAM magic: We layer the best chocolate buttercream frosting between every tier and all around the cake—silky, rich, and the perfect balance to the chewy filling—you’re welcome!

What is German Chocolate Cake?

German chocolate cake is a rich, show-stopping dessert that’s all about layers of tender, sweet chocolate cake stacked up with a gooey, dreamy coconut-pecan frosting!

The “German” part? Fun fact—it’s not named after Germany! It’s named after Samuel German, the baker who created a special kind of sweet baking chocolate back in the 1850s. His chocolate—Baker’s German’s Sweet Chocolate—is milder and sweeter than regular dark chocolate, giving the cake its signature smooth, mellow flavor.

Instead of being bold and dark, German chocolate cake has a lighter, almost caramelized chocolate taste that perfectly balances the rich, buttery frosting. Every bite is soft, sweet, nutty, and decadent—basically, it’s happiness in cake form!

German Chocolate Cake on a pedestal showing that it's frosted all over with buttercream frosting, with a top layer of Chocolate German Frosting

German Chocolate Cake Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

FOR THE Cake

Baker’s German Sweet Chocolate: The star ingredient for true German Chocolate Cake flavor! You can find it next to the other baking chocolates in the grocery store’s baking aisle or on Amazon HERE.
Hot water: Dissolves the chocolate to boost its richness and helps it blend smoothly into the batter. Hot tap water is fine because you will heat it further in the microwave.
Unsweetened cocoa powder: Deepens the chocolate flavor and balances the cake’s sweetness. Don’t use Dutch cocoa powder.
Postum (decaf) or espresso powder (optional): These enhance the chocolate flavor without making the cake taste like coffee. Both are available on Amazon (click the names).
All-purpose flour: Provides the structure for the cake. Measure using the spoon-and-level method or weigh it for accuracy to avoid a dense cake.
Baking soda and baking powder: These leavening agents work together to give the cake its height and tender crumb. Freshness matters—if your baking soda or powder is over six months old, it might not be as effective!
Granulated sugar: Sweetens the cake while also keeping the crumb soft and tender.
Buttermilk: Using buttermilk instead of milk adds acidity, tenderness, and richness to the batter, resulting in a more flavorful cake with a tender crumb. You may also make your own sour milk:
DIY Tip: Add one tablespoon lemon juice or white vinegar to a 1-cup liquid measuring cup, then fill the rest with milk. Whisk, then let it sit for 5 minutes before using.
Vegetable oil: Oil keeps the cake moist for days, even after refrigeration, unlike butter-only cakes, which can dry out.
Eggs: They bind the batter together and create structure. Room temperature eggs are key.
Vanilla extract: Vanilla enhances all the chocolate flavors and rounds out the cake’s richness. Use pure vanilla extract for the best depth of flavor.
Salt: A small but crucial ingredient that sharpens and balances all the rich flavors. Use regular table salt and not kosher salt.

Top view of German Chocolate Cake Ingredients: Baker’s German sweet chocolate (finely chopped), hot water, all-purpose flour, dark unsweetened cocoa powder, baking soda, baking powder, espresso powder (optional but recommended for extra depth), granulated sugar, salt, buttermilk at room temperature, full-fat sour cream at room temperature, vegetable oil, eggs at room temperature, and pure vanilla extract.

German Chocolate Frosting Ingredients

Sweetened shredded coconut: Adds the signature chewy texture and tropical sweetness. Use sweetened and not unsweetened.
Pecans: Measure them whole and toast them whole, then chop after cooling for a crunchier, more aromatic result.
Unsalted butter: Gives the frosting its rich, creamy base; cubing helps it melt evenly without scorching.
Packed light brown sugar: Adds deep caramel-like sweetness and moisture. You may swap in dark if you prefer a stronger molasses flavor.
Egg yolks: These are essential for thickening the frosting into a custard-like consistency.
You don’t have to worry about raw eggs because the egg yolks are fully cooked as the mixture simmers on the stovetop. The heat gently thickens the custard while safely cooking the yolks to a safe temperature.
Evaporated milk: Look for one 12-ounce can. It provides creamy richness without being too heavy. Don’t substitute with sweetened condensed milk!
Vanilla extract: Rounds out the flavor and enhances the nutty, buttery notes in the frosting. Use quality pure extract for the best flavor.
Salt: A pinch balances the sweetness and makes all the other flavors pop.

Top view of German chocolate cake frosting ingredients: evaporated milk, brown sugar, egg yolks, coconut, butter, pecans, vanilla

Chocolate Buttercream Frosting Ingredients

Butter: Use unsalted or reduce the salt in the recipe. The butter should be at room temperature (not melted or cold) so it whips up fluffy and smooth and not runny or lumpy.
Unsweetened cocoa powder: This gives the frosting its rich chocolate flavor.
Powdered sugar: Sweetens and thickens the frosting while creating that classic creamy texture. You’ll need one 16-ounce bag, approximately 4 cups when measured without sifting, or 4 ½ cups sifted because sifting adds volume.
Heavy cream: This is a game changer! It makes the frosting luxuriously silky and easy to spread, with a richer, more stable texture than milk or half-and-half.
Vanilla extract: Enhances the chocolate and adds warmth and depth to the flavor.
Salt: A touch balances the sweetness and beautifully enhances the chocolate notes. You can add more or less to taste.

a slice of homemade German chocolate cake on a plate showing how tender the cake is

How to make German Chocolate Cake

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

How to make the Chocolate German Cake

Step 1: Melt Chocolate. Combine the chocolate and hot water in a microwave-safe liquid measuring cup (preferred) or bowl. Microwave on high in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.

showing how to make German Chocolate Cake by melting German chocolate in a bowl with hot water

Step 2: Combine Dry Ingredients. Sift the flour, cocoa, baking powder, baking soda, and Postum (decaf) or espresso powder in a medium bowl. Whisk in the sugar and salt (“Dry Ingredients”). Set aside.

showing how to make German Chocolate Cake by sifting the flour, cocoa powder, sugar, and salt together in a bowl, then stirring to combine

Step 3: Combine Ingredients. In a stand mixer, mix the buttermilk, sour cream, and oil until combined. Whisk in the eggs and vanilla. With the mixer on low, gradually add the Dry Ingredients, then the melted chocolate mixture, and beat until incorporated.

showing how to make German Chocolate by combining the eggs, buttermilk, sour cream, vanilla and oil, then adding the sifted cocoa powder, flour, salt, baking powder, baking soda, then adding the German chocolate melted in water and mixing until combined

Step 4: Bake and Cool. Bake until a toothpick inserted in the center of the cakes comes out with a few moist crumbs, then cool for 10 minutes before transferring to wire racks to cool completely.

showing how to make German Chocolate by baking, then cooling on a wire rack

How to make the frosting for this Chocolate German Cake

Step 1: Toast the Pecans and Coconut: Spread the coconut and pecans on two ends of a large baking sheet (15×21). Bake for 5-7 minutes, stirring every two minutes until toasted. Once cool enough to handle, finely chop the pecans.

showing how to make German Chocolate Frosting for this German Chocolate Cake by toasting the pecans and coconut in the oven

Step 2: Thicken. Add the butter, brown sugar, egg yolks, evaporated milk, and salt to a large saucepan. Cook over medium heat, whisking constantly, as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes.

Step 3: Add Pecans and Coconut. Remove from heat and stir in the vanilla, followed by the chopped pecans and toasted coconut. Let it cool completely before using it, about 25 minutes.

a collage showing how to make German Chocolate Frosting for German Chocolate cake by adding butter, brown sugar, egg yolks, evaporated milk, and salt to a large saucepan and cooking to melt the butter, then simmering until thickened, then whisking in the coconut and pecans.

Step 4: Make the Chocolate Buttercream Frosting: Beat the butter on high in a stand mixer fitted with the whisk attachment until smooth and creamy. Meanwhile, sift the cocoa powder, powdered sugar, and salt, then gradually mix it into the butter on low speed, followed by the cream and vanilla. Increase the speed to high and beat for 3 minutes until fluffy.

a collage showing how to make the German Chocolate cake recipe by making chocolate buttercream frosting by beating the butter until fluffy, adding the sifted cocoa powder and powdered sugar, then beating until fluffy

Assemble and Frost

Step 1: Layer and Frost Cakes. Frost the bottom cake layer with buttercream frosting, followed by about 1¼ cups German Chocolate Frosting. Repeat with the second cake layer.

showing how to make German Chocolate Cake by frosting the layers with buttercream frosting, then German Chocolate Cake Frosting

Step 2: Frost Whole Cake. Place the third cake layer top side up, then frost it with buttercream. Spoon the remaining Coconut Pecan Frosting into the center, spreading it evenly while leaving a 1-inch border around the edges.

showing how to make German Chocolate by frosting the entire cake with chocolate buttercream frosting

Step 3: Pipe Decorative Border. Pipe the remaining frosting around the edges. Dig in!

showing how to make German Chocolate Cake recipe by piping frosting along the top edge

TIPS for Making German Chocolate Cake

Ingredient Tips

Prep Ahead: As with all recipes, carefully read through the entire recipe, and prepare any special ingredients, such as room temperature eggs, sour cream, and buttermilk. Allow plenty of time to make the cake.
Use room temperature ingredients: Room temperature ingredients help the emulsion be more successful, creating a softer, more tender cake (AKA so it’s difficult to overmix and over-activate the gluten).
Don’t pack the flour: It’s best to weigh the flour. I highly recommend investing in a kitchen scale (this is the exact one I have).
If you don’t have a scale, don’t scoop the measuring cup into the flour bag/container or else the flour will compress; packed flour yields denser, drier cakes. Rather, fluff the flour, then use a spoon to scoop the flour into a measuring cup, then level.

Baking Tips

Divide the cakes evenly: I use a kitchen scale to measure each pan and adjust as needed. This will create even cakes with the most even layers.
Don’t switch the cakes: Three pans will not fit on one oven rack. Instead of switching the cake positions halfway through baking, bake the cakes until the middle rack cakes are done. Then, move the top rack cake to the middle rack and continue baking.
Don’t overbake the cakes: Start checking right at 17 minutes! The cakes are done when a toothpick comes out with a few moist crumbs—overbaking dries out the layers quickly.
Adjust the baking time: All pans and ovens are different! Darker pans will require less time, and lighter pans will require more time. The cake baked on the upper rack will require more time than the cakes baked on the middle rack.

recipe for german chocolate cake with a few pieces removed showing the stacks of cake, German chocolate frosting, cake, German chocoalte frosting, cake, then topped with German chocolate frosting

German Chocolate Frosting Tips

Don’t burn the coconut: When toasting the coconut and pecans, stir every 2 minutes, even if it doesn’t look like it’s toasting. Keep a close eye on it after 5 minutes because it can go from golden to burnt very quickly!
Cook the filling long enough: It needs to be cooked until it thickens to a custard-like consistency:
Thick enough to coat the back of a spoon.
Thick but pourable
Thick enough to mound slightly when stirred
Add more coconut for thickness: If your frosting is too runny after it’s cooled, you can add a little more shredded coconut to absorb excess moisture and give it the perfect texture.
Cool the filling before using: Let it cool completely before frosting the cake. If it’s too warm, it could melt the buttercream or cake layers, making a mess!
Whip the buttercream well: Whip the chocolate buttercream until it’s light and fluffy-the FULL three minutes! This creates the smooth, silky texture that’s so dreamy.

Make Ahead German Chocolate Cake Recipe

•Bake the Cake Layers: Then allow to cool completely.
•Store the Cake Layers: Wrap each baked layer tightly and leave at room temperature for up to one day, or refrigerate for up to 2 days, or freeze for up to 3 months.
•Before Assembling: If frozen, thaw the layers overnight in the fridge. If refrigerated, bring to room temperature.
•Coconut-Pecan Filling and Buttercream: Make, cover, and refrigerate for up to 2 days ahead of assembly, then bring to room temperature for easy spreading.

chocolate german cake on a platter with German Chocolate Frosting

Chocolate German Cake Variations

Skip the Chocolate Buttercream Frosting: Instead, layer the cake with the Coconut-Pecan Frosting for a naked cake look. While you can do this, I highly recommend the buttercream!
German Chocolate Cupcakes: Bake the batter in cupcake liners, then scoop the coconut-pecan filling onto each cupcake as the frosting. You can also fill each cupcake with ganache: see this recipe!
German Chocolate Sheet Cake: Bake in a 9×13 pan at 350°F for 35-40 minutes. Spread with a layer of the Chocolate Buttercream (you won’t need the whole recipe), then the Coconut-Pecan Frosting right on top.
German Chocolate Bundt Cake: Use the same batter in a Bundt pan! Don’t thicken the Coconut-Pecan Frosting as much, and let it cascade down the sides.
Inside-Out Cake: Flip the style—frost the outside with the coconut-pecan filling and keep the chocolate buttercream between the layers.
Caramel Indulgence: Drizzle the cake with homemade caramel sauce to emphasize the caramel flavor.

For Dietary restrictions:

Gluten-Free: Use a trusted gluten-free flour blend like Bob’s Red Mill or King Arthur 1 to 1 Baking Flour in place of regular flour.
Nut-Free German Chocolate Cake: Omit the pecans and replace them with extra toasted coconut or even sunflower seeds for a nut-free twist that still has texture and flavor.

How to serve the Best german chocolate cake

Serve at room temperature. That way, the filling stays gooey, the buttercream stays silky, and the cake layers stay perfectly tender.
If you’ve stored it in the fridge, take it out about 60 minutes before serving to let everything soften up.
PRO TIP: Want to take your slice to the next level? Microwave slices for about 10 seconds—just enough to gently warm them. The filling gets even more luscious, the cake even more tender, if you can imagine it, and the whole thing tastes 1000x better. It’s pure, fudgy, caramelized magic.
Ice Cream: Serve each slice as-is, or add a scoop of vanilla ice cream to balance the richness of the masterpiece.

How to store Homemade German Chocolate Cake

•At Room Temperature (Short Term): If you’ll serve the cake within a day, you can keep it covered at cool room temperature. Use a cake dome or an airtight container to protect it from drying out. (Tip: If your kitchen is warm or humid, refrigerate it instead to protect the buttercream and filling.)
•In the Refrigerator (Best for 2–5 Days): This is the safest storage option. Store it in a cake keeper to prevent it from absorbing fridge odors and drying out (this is my favorite). It will stay fresh and delicious for up to 5 days.

Can you freeze German Chocolate Cake?

Yes, you can freeze the whole cake or individual slices!

1. Wrap tightly in plastic wrap and foil.
2. Freeze for up to 2–3 months.
3. When ready to enjoy, thaw overnight in the fridge, then let it come to room temperature before serving.
4. I highly recommend microwaving slices for about 10 seconds for maximum gooey goodness.

Chocolate German Cake FAQs

Why is it called German chocolate cake?

Despite the name, German chocolate cake isn’t from Germany! It’s named after Samuel German, an English-American baker who, in the 1850s, developed a type of sweet baking chocolate for the Baker’s Chocolate Company. They called it “Baker’s German’s Sweet Chocolate” in his honor.

Fast-forward to 1957: a Texas homemaker sent a recipe using that chocolate—a layered chocolate cake with coconut-pecan frosting—to a Dallas newspaper. It became wildly popular, and people started calling it “German Chocolate Cake,” dropping the apostrophe and adding “Sweet.”

So the “German” in the name is about the chocolate brand, not the country.
(Real German cakes are totally different — think Black Forest cake or dense nut tortes.)

How to thicken German chocolate frosting?

German frosting (the classic coconut-pecan kind) is supposed to be somewhat gooey and spreadable, not stiff like buttercream — so aim for thick but still soft. If you need to chicken it, you have a few good options depending on how thin it is and how much time you have:

1. Keep Cooking It Longer: The frosting thickens as it cooks because of the evaporation and egg coagulation. If it’s runny, return it to low-medium heat and cook it a little longer, stirring constantly, until it thickens. It will thicken even more as it cools.
2. Cool It Down: Sometimes it’s already thick enough but needs to cool.
Chill it in the fridge for 20–30 minutes, stirring once or twice. It usually firms up nicely.
3. Add More Coconut: Stir in a bit more shredded coconut. It absorbs extra moisture and bulks it up without messing up the flavor.

What is German chocolate frosting?

German chocolate frosting is the signature topping (and filling) for German Chocolate Cake—completely different from regular chocolate frosting!
Instead of being a whipped or piped chocolate buttercream, German chocolate frosting is a rich, cooked custard-style frosting made with egg yolks, evaporated milk, butter, sugar, plus plenty of sweetened shredded coconut and chopped pecans stirred in.

It’s thick, gooey, chewy, and nutty—more like a decadent candy topping than a traditional smooth frosting. It’s spread between the cake layers and over the top and it balances the cake’s sweetness with its buttery, toasted flavor.

Fun detail:
Even though the cake is called “German Chocolate Cake,” the frosting has no chocolate! The chocolate is in the cake layers themselves — the frosting is all about the coconut, pecans, and rich custard flavor.

Looking for more Cake Recipes?

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Chocolate German Cake

Servings: -10 slices

Total Time: 1 30

Prep Time: 1

Cook Time: 30

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Ingredients

Chocolate Cake

4 oz. Baker’s German sweet chocolate, chopped
3/4 cup hot tap water
219 grams (1 ¾ cups) all-purpose flour, spooned and leveled *SEE NOTES
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons Postum for decaf or espresso powder (NOT instant coffee) (optional, SEE NOTES)*
1 2/3 cups granulated sugar
1 teaspoon salt
1 cup buttermilk at room temperature (see Notes for DIY)
1/2 cup full fat sour cream, at room temperature
1/2 cup vegetable oil
2 eggs, at room temperature
2 teaspoons pure vanilla extract

German Coconut Pecan Frosting

2 3/4 cups sweetened shredded coconut
1 1/2 cups pecans (NOT chopped yet)
3/4 cup (12 Tbsps) unsalted butter, cubed
1 1/2 cups light brown sugar, packed
6 large egg yolks
12 oz. can evaporated milk
1/8 tsp salt
1 teaspoon pure vanilla extract

Chocolate Buttercream Frosting

1 cup (2 sticks) unsalted butter, room temperature
16 oz. bag powdered sugar (4 cups)
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/3 cup heavy cream
2 teaspoons pure vanilla extract

Instructions

CHOCOLATE CAKE

Prep: Preheat the oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper, or I use these silicone nonstick mats (game changer!). Spray the pans with nonstick cooking spray WITH flour or butter and flour pans.
Melt Chocolate: Combine the chopped chocolate and hot water in a microwave-safe liquid measuring cup (preferred) or bowl. Microwave on high in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. Set aside.
Combine Dry Ingredients: Sift the flour, cocoa, baking powder, baking soda, and Postum/espresso powder into a large bowl. Whisk in the sugar and salt ("Dry Ingredients"). Set aside.
Combine Wet Ingredients: In the bowl of your electric mixer fitted with the whisk attachment, mix the buttermilk, sour cream, and oil until combined. Whisk in the eggs and vanilla.
Combine: With the mixer on low, gradually add the Dry Ingredients, then the melted chocolate mixture, and beat until incorporated.
Add Batter to Pans: Evenly divide the batter between the cake pans (I weigh them with my kitchen scale), and drop them a few times on the counter to eliminate air bubbles.
Bake: Bake at 350°F for 17-25 minutes OR until a toothpick inserted in the center of the cakes comes out with a few moist crumbs (don’t open oven while baking or cakes could fall in the center. Darker pans will be closer to the 17 minutes.) You will likely need to bake one cake layer on the top rack and the others on the middle rack. The cakes baked on the middle rack will be done first. Once done, move the top rack cake to the middle rack and continue to bake.
Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting. Once cool, level the cakes if needed using a long serrated knife.

German Coconut Pecan Frosting

Toast the Pecans and Coconut: Spread the coconut and pecans on two ends of an extra-large baking sheet (15×21). Bake for 5-7 minutes, stirring every two minutes (keeping pecans and coconut separate), until toasted. Once cool enough to handle, finely chop the pecans.
Thicken: Add the butter, brown sugar, egg yolks, evaporated milk, and salt to a large saucepan. Cook over medium heat, whisking constantly, as the mixture comes to a low boil. Once boiling, whisk constantly for 5 minutes (I suggest setting a timer), until thickened (It should be thickened to a custard-like consistency — thick but pourable and able to coat the back of a spoon.)
Add Pecans and Coconut: Remove from heat and stir in the vanilla, followed by the chopped pecans and toasted coconut. Let it cool completely before using, about 25 minutes. If you want it thicker once it’s cooled, stir in more coconut, a little at a time.

Chocolate Buttercream Frosting

Cream Butter: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on high until smooth and creamy, about 60 seconds.
Sift Sugar: Meanwhile, sift the powdered sugar, cocoa powder, and salt into a large bowl.
Combine: With the mixer on low, gradually add the sugar/cocoa mixture to the butter until mostly incorporated, then slowly add the cream and vanilla.
Make it Fluffy: Increase the speed to high and beat for a full 3 minutes-no less! If the frosting is too thin, add 1-2 more Tablespoons of powdered sugar. If it’s too thick, add 1-2 more Tablespoons of cream. Taste the frosting and add a pinch more salt if it’s too sweet.

Assemble

Reserve Frosting: Remove one cup of the German Coconut Pecan Frosting and reserve it for the top of the cake. You’ll use the rest for the first and second layers of cake-“Filling”.
Bottom Layer: Place the first cake layer top side down (so the flat bottom from the pan faces up) on a serving plate. Frost with a layer of buttercream frosting, followed by half of the remaining Coconut Pecan Filling (about 1¼ cups), spreading both to the edges.
Middle Layer: Place the second cake layer top side down again. Repeat frosting with a layer of buttercream, followed by the remaining Coconut Pecan Filling.
Top Layer: Place the third cake layer top side up, then frost it with a layer of buttercream. Spoon the remaining Coconut Pecan Frosting into the center, spreading it evenly while leaving a 1-inch border around the edges (leaving the edges clear for piping).

Frost Cake

Reserve 1 cup of buttercream frosting for piping. Set aside.
Frost the sides of the cake with the remaining buttercream, then pipe a border around the top of the cake.

Serving

The cake should be served at room temperature. If you’ve stored it in the fridge (necessary for longer storage), take it out about 60 minutes before serving to let everything soften up.
If you want to take your slices to the next level? Microwave slices for about 10 seconds—just enough to gently warm them. The filling gets even more luscious, the cake even more tender, if you can imagine, and the whole thing tastes 1000x better. It’s pure, fudgy, caramelized magic.

Notes

Baker’s German Sweet Chocolate: This is the star ingredient for true German Chocolate Cake flavor! You can find it next to the other baking chocolates in the grocery store’s baking aisle or on Amazon HERE.
Postum (decaf) or espresso powder (optional): These enhance the chocolate flavor without making the cake taste like coffee. Both are available on Amazon (click the names).
Don’t pack the flour: It’s best to weigh it. I highly recommend investing in a kitchen scale (this is the exact one I have). If you don’t have a scale, don’t scoop the measuring cup into the flour bag/container. Rather, fluff the flour, then use a spoon to scoop the flour into a measuring cup, then level.
DIY Buttermilk: Add one tablespoon lemon juice or white vinegar to a 1-cup liquid measuring cup, then fill the rest with milk. Whisk, then let it sit for 5 minutes before using.

Make Ahead

Bake the cake layers: Then allow them to cool completely.
Store: Wrap each baked layer tightly and leave at room temperature for up to one day, refrigerate for up to two days, or freeze for up to three months.
Before Assembling: If frozen, thaw the layers overnight in the fridge. If refrigerated, bring to room temperature.
Coconut-peanut filling and Buttercream: Make, cover, and refrigerate for up to 2 days before assembly, then bring to room temperature for easy spreading.

Storage

At Room Temperature (Short Term): If you’ll serve the cake within a day, you can keep it covered at cool room temperature. Use a cake dome or an airtight container to protect it from drying out. (Tip: If your kitchen is warm or humid, refrigerate it instead to protect the buttercream and filling.)
In the Refrigerator (Best for 2–5 Days): This is the safest storage option. Store it in a cake keeper to prevent it from absorbing fridge odors and drying out (this is my favorite). It will stay fresh and delicious for up to 5 days.