German Chocolate Cake With Pecan Filling Recipe

German Chocolate Cake With Pecan Filling Recipe

How To Make German Chocolate Cake With Pecan Filling

Dark and creamy German chocolate cake with toasted pecan filling topped with creamy chocolate buttercream. A total upgrade from your classic cake.

Preparation: 45 minutes
Cooking: 35 minutes
Additional Time: 4 hours 10 minutes
Total: 5 hours 30 minutes



  • cupsall purpose flour,spoon & leveled
  • ¾cupnatural cocoa powder,unsweetened
  • cupsgranulated sugar
  • 2tspbaking soda
  • 1tspbaking powder
  • 1tspsalt
  • 2tspespresso powder,optional
  • ½cupcanola or vegetable oil
  • 2large eggs,at room temperature
  • ¾cupfull fat sour cream,at room temperature
  • ½cupbuttermilk,at room temperature
  • 2tsppure vanilla extract
  • ½cuphot water or coffee

For the Coconut Pecan Filling:

  • ½cupunsalted butter
  • 1cuplight or dark brown sugar,packed
  • 3large egg yolks
  • 1canevaporated milk
  • 1tsppure vanilla extract
  • 2cupscoconut,sweetened, shredded
  • 1cuppecans,chopped
  • chocolate buttercream,for a naked-style cake
  • chocolate buttercream,for frosting the top and sides
  • extra toasted pecans and coconut,sweetened, shredded, optional for garnish


  1. Preheat oven to 350 degrees F. Grease three 9×2-inch cake pans, line with parchment paper, then grease the parchment paper.


  1. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.

  2. Using a handheld or stand mixer fitted with a whisk attachment, mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.

  3. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.

  4. Divide batter evenly between 3 pans. Bake for 21 to 25 minutes. The cakes are done when a toothpick inserted in the center comes out clean.

  5. Remove the cakes from the oven and set them on a wire rack. Allow to cool completely in the pan.

Coconut-Pecan Filling

  1. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil.

  2. Once boiling, whisk constantly until the mixture thickens for about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut.

  3. Allow to cool completely before layering in the cake. It will thicken even more as it cools.

To assemble the frost:

  1. First, level the cakes if needed. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.

  2. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with ½ of the coconut pecan filling. Top with 2nd layer and evenly cover the top with remaining coconut pecan filling.

  3. Top with the third cake layer. Spread the chocolate buttercream into a thick layer on top. Garnish with extra toasted pecans and coconut, if desired. 

  4. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.

  5. Cover leftover cake tightly and store in the refrigerator for 5 days.


  • Calories: 593.86kcal
  • Fat: 35.50g
  • Saturated Fat: 14.19g
  • Trans Fat: 0.38g
  • Monounsaturated Fat: 14.80g
  • Polyunsaturated Fat: 4.35g
  • Carbohydrates: 65.66g
  • Fiber: 4.47g
  • Sugar: 46.32g
  • Protein: 8.68g
  • Cholesterol: 114.25mg
  • Sodium: 432.67mg
  • Calcium: 176.63mg
  • Potassium: 349.18mg
  • Iron: 2.62mg
  • Vitamin A: 141.19µg
  • Vitamin C: 1.35mg
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