German Chocolate Cake

German Chocolate Cake Copie 1



  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup warm water
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract

Coconut Pecan Filling

  • 1/2 cup salted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large egg yolks
  • 12 ounce can evaporated milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups unsweetened coconut flakes
  • 1 cup chopped pecans

Chocolate Buttercream (optional)

  • 1 cup salted butter , softened
  • 3/4 cup unsweetened cocoa powder
  • 1-3 tablespoons milk or cream
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar



  • Preheat oven to 350 degrees. Butter two 9-inch cake rounds and line the bottom with parchment paper.
  • In a large bowl or stand mixer, stir together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
  • Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth.
  • Divide batter evenly between the two pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  • Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

Coconut Pecan Filling

  • Melt butter in a medium saucepan over medium heat. Whisk in sugar and brown sugar until combined.
  • Add in egg yolks, evaporated milk, and vanilla extract. Cook over medium heat for 12 to 14 minutes until thickened, stirring frequently.
  • Remove from heat and stir in coconut flakes and pecans. Let cool completely before assembling cake.

Chocolate Buttercream (optional)

  • Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Add in 1 tablespoon milk or cream to thin out. Beat in powdered sugar, 1 cup at a time, beating in between until combined. Add up to two more tablespoons milk or cream as needed to achieve a spreadable consistency. Transfer to piping bag(s) for frosting.


  • Use half of the coconut pecan filling and spread in between the two chocolate cake layers. Spread the other half on top of the cake.
  • If using buttercream, spread the frosting on the outside of the cake and use a piping tip to decorate the top edge.

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