Chocolate German Cake with Coconut-Pecan Filling and Vanilla Buttercream Recipe

If you have a sweet tooth and an appreciation for rich, nostalgic flavors, you are going to adore this Chocolate German Cake with Coconut-Pecan Filling and Vanilla Buttercream Recipe. It’s a heavenly combination of moist chocolate layers, a luscious coconut-pecan filling that’s both chewy and crunchy, and a silky vanilla buttercream frosting. Every bite feels like a warm hug from a cherished family recipe, yet its timeless elegance makes it perfect for celebrations or a treat-yourself moment. Let me walk you through this unforgettable cake that has quickly become a favourite in my kitchen.

Ingredients You’ll Need

The magic of this cake lies in its simple, well-chosen ingredients. Each one plays a special role to bring out the deep chocolate richness, the buttery crunch of coconut and pecans, and the smooth sweetness of the vanilla buttercream. Ready to gather these kitchen staples? Here’s everything you’ll need:

• Baker’s German sweet chocolate (4 oz, chopped): The star ingredient delivering authentic, deep chocolate flavor.
• Hot tap water (3/4 cup): Helps melt the chocolate to perfectly blend it into the batter.
• All-purpose flour (1 ¾ cups, spooned and leveled): Provides structure while keeping the cake tender.
• Unsweetened cocoa powder (½ cup): Boosts chocolate intensity and enhances color.
• Baking soda (2 teaspoons) and baking powder (1 teaspoon): Create the rise and fluffiness we all love in cakes.
• Postum or espresso powder (2 teaspoons, optional): Adds a subtle espresso note that sharpens chocolate richness.
• Granulated sugar (1 ⅔ cups): Sweetens without overpowering.
• Salt (1 teaspoon): Balances flavors and enhances the chocolate.
• Buttermilk (1 cup, room temperature): Keeps the cake moist and tender with its slight tang.
• Full-fat sour cream (½ cup, room temperature): Adds richness and tenderness.
• Vegetable oil (½ cup): Keeps the crumb supple and extends freshness.
• Large eggs (2, room temperature): Provide structure and richness.
• Pure vanilla extract (2 teaspoons): Lifts all flavors with a warm floral note.
• Sweetened shredded coconut (2 ¾ cups): Gives the filling that signature chewy, sweet texture.
• Pecans (1 ½ cups): Toasted for a crunchy, nutty contrast.
• Unsalted butter (cubed for filling ¾ cup, and 1 cup for buttercream): Enriches both filling and frosting with creamy depth.
• Light brown sugar (1 ½ cups, packed): Sweetens the filling with molasses complexity.
• Large egg yolks (6): Make the filling luscious and smooth.
• Evaporated milk (12 oz can): Thickens and enriches the filling custard.
• Salt (⅛ teaspoon for filling, ¼ teaspoon for buttercream): Balances and enhances all sweetness.
• Powdered sugar (16 oz): The base of the buttercream’s silky sweetness.
• Unsweetened cocoa powder (½ cup for buttercream): Gives the frosting its chocolate undertone.
• Heavy cream (⅓ cup): Whips the buttercream to fluffy perfection.

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

Step 1: Prepare Your Pans and Preheat

Start by preheating your oven to 350°F. Line three 9-inch cake pans with parchment paper on the bottoms, then generously grease them with nonstick spray or a butter and flour combo to ensure the cakes release easily after baking.

Step 2: Melt the German Sweet Chocolate

In a microwave-safe bowl, combine the chopped German sweet chocolate with hot tap water. Microwave in 30-second bursts, stirring between intervals until smooth and fully melted. This step is crucial for that deep, authentic chocolate taste in your batter.

Step 3: Mix Dry Ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and optional espresso powder into a large bowl. Whisk in the granulated sugar and salt, creating a uniform dry mix ready to marry with the wet ingredients.

Step 4: Combine Wet Ingredients

In a separate mixing bowl, blend the room-temperature buttermilk, sour cream, and vegetable oil until smooth. Crack in the eggs, then whisk in pure vanilla extract, creating a creamy base that will hydrate and enrich the dry ingredients.

Step 5: Bring Batter Together

Gradually add the dry mixture to the wet, mixing on low speed just until combined. Follow with the melted German chocolate mixture and stir gently to incorporate. Overmixing can toughen the cake, so keep it tender and light here.

Step 6: Bake the Cake Layers

Divide the batter evenly among the prepared pans. Bake for 17 to 25 minutes. You’ll know it’s done when a toothpick inserted comes out with a few moist crumbs. Once out of the oven, let the cakes rest in their pans for 10 minutes before transferring to wire racks to cool completely.

Step 7: Prepare Coconut-Pecan Filling

Toast the shredded coconut and chopped pecans on a baking sheet at 350°F for about 5 to 7 minutes, stirring every couple of minutes to avoid burning. In a saucepan, melt the butter and stir in brown sugar, egg yolks, evaporated milk, and salt over medium heat. Cook this mixture, stirring frequently until it thickens, about 5 minutes. Finish by stirring in vanilla extract, then gently fold in the toasted coconut and pecans. Let this divine filling cool for 25 minutes so it firms up just right.

Step 8: Whip Up the Vanilla Buttercream

Using a mixer, beat the butter on high speed until glossy and smooth. Sift together powdered sugar, cocoa powder, and salt. Gradually add these dry ingredients, alternating with heavy cream and vanilla extract. Beat for 3 minutes until you achieve a fluffy, creamy buttercream, perfect for frosting and layering.

Step 9: Assemble the Cake

Place the first chocolate cake layer on your serving plate. Spread a layer of buttercream, then generously spoon half of that luscious coconut-pecan filling on top. Add the second cake layer and repeat the frosting and filling process. Top with the third layer, cover the entire cake with remaining buttercream, then lavish the remaining coconut-pecan filling over the top. Use any leftover buttercream to pipe a pretty border around the edges. This is where presentation meets indulgence!

Step 10: Let It Rest and Serve

Give the cake some time to come to room temperature before slicing. If you want to elevate the experience, pop individual slices in the microwave for about 10 seconds—this makes the filling melt slightly, bringing out an even more irresistible gooey goodness.

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

Garnishes

While the cake itself is stunning, some extra touches can elevate your presentation. Consider a light dusting of cocoa powder or a sprinkle of chopped toasted pecans around the plate. Fresh berries can add a colorful contrast and a burst of tartness. If you’re feeling adventurous, a drizzle of melted dark chocolate over the top adds a beautiful sheen and intensifies the chocolate experience.

Side Dishes

This cake pairs wonderfully with simple sides that complement but don’t compete. A scoop of vanilla bean ice cream or a dollop of lightly whipped cream provides creamy balance. For a cozy touch, serve with a cup of strong coffee or espresso, which beautifully contrasts the cake’s sweetness and enhances its chocolate notes.

Creative Ways to Present

For special occasions, try serving the cake on a tiered stand for dramatic effect. You can also slice it into smaller portions and present on elegant dessert plates with a drizzle of caramel or raspberry sauce. Another fun idea is to layer the filling and frosting in individual glass jars for an eye-catching single-serve treat at parties.

Make Ahead and Storage

Storing Leftovers

Once assembled, this cake stores beautifully covered at room temperature for a day or two. For longer freshness, keep it covered tightly in the refrigerator. The flavors actually deepen after a day, making your leftovers even more delicious.

Freezing

You can freeze the cake either baked layers before frosting or the fully assembled cake. Wrap layers securely in plastic wrap and then foil for up to two months. When ready to enjoy, thaw in the fridge overnight and then frost as usual. For assembled cake, freeze it well wrapped and thaw slowly to retain moisture and texture.

Reheating

When it’s time to serve leftovers, warm individual slices in the microwave for about 10 seconds to soften the filling and enhance flavors—the perfect way to enjoy day-old cake as if freshly made.

FAQs

Can I use regular bittersweet chocolate instead of Baker’s German sweet chocolate?

You can substitute bittersweet chocolate, but expect a slightly less sweet and possibly more intense chocolate flavor. Adjust sugar levels to your preference to maintain balance.

Is espresso powder necessary in the recipe?

The espresso powder is optional and primarily serves to deepen the chocolate flavor. If you don’t have it on hand, feel free to skip it; your cake will still be deliciously rich.

What is the best way to toast coconut and pecans?

Toast them in a dry baking sheet in a preheated 350°F oven for about 5 to 7 minutes, stirring every couple of minutes. Watch carefully to avoid burning and bring out the best nutty flavor.

Can this cake be made dairy-free?

With some ingredient swaps—like using dairy-free butter, a non-dairy sour cream alternative, and plant-based milk—you could adapt this cake. However, keep in mind the texture and flavor might shift slightly.

How long will the cake stay fresh after baking?

Properly stored, the cake will stay fresh and moist for up to 3 days at room temperature or up to a week refrigerated. Wrapping well helps prevent it from drying out.

Final Thoughts

This Chocolate German Cake with Coconut-Pecan Filling and Vanilla Buttercream Recipe is truly a showstopper that delivers on both taste and comfort. Its layers of rich chocolate, unforgettable coconut-pecan filling, and fluffy buttercream come together to create a cake that feels like a warm hug and a celebration all at once. Whether you’re baking for a special occasion or simply spoiling yourself, give this recipe a try—you’ll be so glad you did!

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