Homemade German Chocolate Cake

Easy three-layer German chocolate cake. 
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 pieces
Calories 451kcal
Author I Heart Eating



  • 2 ounces German's sweet baking chocolate chopped
  • 2 tablespoons (10 g) Dutch cocoa powder
  • 1/4 cup (45 g) boiling water
  • 1 1/4 cup (150 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (100 g) coconut oil
  • 3/4 cup (155 g) granulated sugar
  • 1/4 cup (45 g) brown sugar lightly packed
  • 2 large eggs separated
  • 1 teaspoon vanilla extract
  • 1/2 cup (100 g) buttermilk

Coconut Pecan Topping

  • 1/2 cup (103 g) heavy cream
  • 1 1/2 teaspoon cornstarch
  • 1/2 cup (99 g) granulated sugar
  • 2 egg yolks lightly whisked
  • 2 tablespoons (28 g) butter
  • 1/2 teaspoon vanilla
  • 3/4 cup (45 g) shredded coconut
  • 3/4 cup (75 g) chopped pecans


  • 2 ounces semisweet chocolate chopped into small pieces
  • 1/4 cup (51 g) heavy cream


  • To make the cake, preheat oven 350 F. Grease a 9x13-inch baking pan, and then line with parchment paper. Grease parchment paper; set aside.
  • Place chocolate and cocoa powder in small, heatproof bowl.
  • Pour boiling water over the chocolate and cocoa powder; stir until smooth.
  • Whisk flour, baking soda, and salt together in a medium bowl. Set aside.
  • Beat coconut oil and sugars on medium-high until light and fluffy, about 3-4 minutes.
  • Beat in the egg yolks, one at a time, until just incorporated.
  • Reduce speed to low, and beat in chocolate mixture and vanilla.
  • Stir in half of the flour mixture, the buttermilk, and then the other half of the flour mixture, stirring in each until just combined.
  • In a separate bowl, beat egg whites on high until they form stiff peaks, about 4-5 minutes.
  • Gently fold in beaten egg whites.
  • Pour batter into prepared pan.
  • Bake about 20-30 minutes, or until cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
  • Cool completely in pan.
  • To make the coconut pecan topping, combine cream, cornstarch, sugar, egg yolks, and butter. Make sure that the cornstarch is fully incorporated before you begin cooking the mixture.
  • Cook over medium heat, stirring occasionally, until it begins to thicken and bubble, about 10 minutes.
  • Cook, whisking the entire time, for 2 minutes more. Be sure to keep whisking because it can easily scorch at this point.
  • Remove from heat.
  • Fold in vanilla, coconut, and pecans, and then cool until thickened, about 30 minutes.
  • To make the ganache, place chocolate in a heat-proof bowl.
  • Bring cream to a simmer in a small saucepan.
  • Pour cream over chocolate, and let it sit, covered, for 5 minutes without stirring.
  • Uncover, and whisk until melted and smooth.
  • To put it all together, lift cake out of the pan.
  • Using a serrated knife, slice cake horizontally into 3 equal-sized rectangles about 4 1/2x9-inches each.
  • Coat the first layer of cake with 1/3 of the ganache, then cover evenly with 1/3 of the coconut pecan filling.
  • Repeat with remaining cake layers, ganache, and filling.
  • Leave sides of cake naked.
  • Let cake set for 1-2 hours before slicing.
  • Cover, and refrigerate any leftover cake.


*Nutrition values are estimates. 


Serving: 1g | Calories: 451kcal | Carbohydrates: 46g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 86mg | Sodium: 204mg | Potassium: 144mg | Fiber: 1g | Sugar: 32g | Vitamin A: 375IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1.9mg