Sally’s Baking Addiction German Chocolate Cake Recipe

Rich layers, creamy coconut pecan filling, and a smooth chocolate finish make this Sally’s Baking Addiction German Chocolate Cake Recipe a timeless dessert for birthdays, holidays, and family celebrations.

This homemade version is easy to follow and delivers bakery-quality results with simple pantry ingredients. The Upgraded German Chocolate Cake Recipe is inspired by the classic American favorite that combines moist chocolate cake with a sweet caramel-like coconut pecan frosting.

Despite its name, this cake isn’t from Germany-it was created using baking chocolate developed by Sam German. Once you try this recipe for german chocolate cake, you’ll see why it has remained a favorite for generations.

Below, you’ll find everything you need, from ingredients and baking tips to step-by-step instructions for creating the perfect German chocolate cake at home.

What Is Sally’s Baking Addiction German Chocolate Cake Recipe and What Does It Taste Like?

German chocolate cake is a classic American layer cake known for its light chocolate flavor and signature coconut pecan filling. Unlike rich devil’s food cake, this dessert features a softer cocoa taste that lets the buttery caramel filling shine in every bite.

The filling is what makes this cake truly special. Made with butter, sugars, evaporated milk, egg yolks, shredded coconut, and crunchy pecans, it creates a thick, sweet, nutty topping that perfectly complements the tender cake layers.

This Sally’s Baking Addiction German Chocolate Cake Recipe also includes an optional chocolate buttercream that adds an extra layer of richness and creates a beautiful finished cake. The combination of moist cake, creamy frosting, toasted pecans, and coconut makes every slice unforgettable.

Sally’s Baking Addiction German Chocolate Cake Recipe Ingredients

Gather all the following ingredients, before you start making this Sally’s Baking Addiction German Chocolate Cake

For the Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ½ cup unsweetened cocoa powder
  • (Use up to 1 cup for a richer chocolate flavor.)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup warm water
• ⅓ cup vegetable oil
• 2 large eggs
• 1½ teaspoons vanilla extract

For the Coconut Pecan Filling

• ½ cup butter
• ½ cup brown sugar
• ½ cup granulated sugar
• 12-ounce can evaporated milk
• 3 large egg yolks
• 2 teaspoons vanilla extract
• 1½ cups unsweetened coconut flakes
• 1 cup chopped pecans

Optional Chocolate Buttercream

• 1 cup softened butter
• ¾ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 tablespoon milk or heavy cream (plus 1–2 tablespoons if needed)
• About 3 cups powdered sugar
• ¼ teaspoon salt (only if using unsalted butter)

Kitchen Utensils Required

1. Two 9-inch round cake pans
2. Parchment paper
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk
6. Electric hand mixer
7. Medium saucepan
8. Rubber spatula
9. Cooling rack
10. Offset spatula or butter knife
11. Cake stand or serving plate

Preparation and Cooking Time

Preparation Time: 25 minutes
Baking Time: 30–35 minutes
Filling Cooking Time: 12–14 minutes
Cooling Time: 1½–2 hours
Assembly Time: 15 minutes
Total Time: About 3 hours
Servings: 12 slices

How to Make Sally’s Baking Addiction German Chocolate Cake

Just follow this simple step by step guideline to make your homemade version of Sally’s Baking Addiction German Chocolate Cake in a delicious way.

Step 1: Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the buttermilk, warm water, vegetable oil, eggs, and vanilla extract, then mix until the batter is smooth.

Step 2: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Coconut Pecan Filling

Melt the butter in a saucepan over medium heat. Whisk in both sugars, then add the evaporated milk, egg yolks, and vanilla. Cook for 12–14 minutes, stirring often, until thickened. Remove from the heat and stir in the coconut flakes and chopped pecans. Cool completely.

Step 4: Prepare the Chocolate Buttercream (Optional)

Beat the softened butter until fluffy. Mix in the cocoa powder, vanilla, and milk. Gradually add the powdered sugar until the frosting is smooth and spreadable.

Step 5: Assemble the Cake

Place one cake layer on a serving plate and spread half of the coconut pecan filling on top. Add the second cake layer, frost the sides with the optional buttercream if desired, and spread the remaining filling over the top.

Step 6: Slice and Serve

Let the assembled cake sit for about 20 minutes before slicing. Serve at room temperature and enjoy every bite of this moist chocolate cake with its rich coconut pecan filling.

Delicious Ways to Customize and Serve This Sally’s Baking Addiction German Chocolate Cake

Here are some Variations and Customizations ideas you can try to enjoy this Sally’s Baking Addiction German Chocolate Cake deliciously

My Personal Experience and Some Tips on This Sally’s Baking Addiction German Chocolate Cake Recipe

The first time I made this cake, I was surprised by how soft and fluffy the layers turned out. The coconut pecan filling was my favorite part because it was sweet, buttery, and full of crunchy pecans. I also added the chocolate buttercream, and it made the cake look extra special.

Now I bake this cake for birthdays and family dinners because everyone asks for a second slice. It always makes the table feel happy, and I love seeing people smile after the first bite.

Helpful Tips for the Best German Chocolate Cake

1. Use room-temperature eggs and buttermilk so the batter mixes smoothly.

2. Don’t overmix the batter. Stir just until everything is combined for a soft cake.

3. Cook the filling over medium heat only. High heat can burn the sugar and eggs.

4. Let the filling cool completely before spreading it on the cake.

5. Cool the cake layers fully before frosting to keep everything neat.

6. Toast the pecans lightly for a richer, nuttier flavor.

7. Make the cake a day ahead if you can. The flavors blend together even better overnight.

More Sally’s Baking Addiction Recipes

Looking for more baking inspiration? Check out these reader favorites:

• Sally’s Baking Addiction Red Velvet Cake Recipe
• Sally’s Baking Addiction Pancake Recipe
• Sally’s Baking Addiction Pecan Pie Recipe

How to Store and Reheat Leftover Sally’s Baking German Chocolate Cake Properly?

Store leftover German chocolate cake in an airtight container in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the softest texture.

You can also freeze individual slices for up to 3 months. Thaw overnight in the refrigerator before enjoying. Since the filling contains eggs and dairy, reheating is generally unnecessary.

Nutrition Facts and Dietary Notes

One slice has about 620–700 calories, depending on the frosting used. It provides carbohydrates for energy, healthy fats from pecans, and a little protein from eggs and milk. Pecans also add fiber and heart-friendly fats.

For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, use plant-based butter, milk, egg substitutes, and dairy-free evaporated milk alternatives. This recipe is not keto, but a low-carb version can be made with keto sweeteners and almond flour.

Sally’s Baking Addiction German Chocolate Cake Recipe

5 from 1 vote

Rich layers, creamy coconut pecan filling, and a smooth chocolate finish make this Sally’s Baking Addiction German Chocolate Cake Recipe a timeless dessert for birthdays, holidays, and family celebrations.

Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Cooling Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 12

Course: Desserts

Cuisine: German

Calories: 620

Ingredients Method Video Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup warm water
• ⅓ cup vegetable oil
• 2 large eggs
• 1½ teaspoons vanilla extract
• ½ cup butter
• ½ cup brown sugar
• ½ cup granulated sugar
• 12- ounce can evaporated milk
• 3 large egg yolks
• 2 teaspoons vanilla extract
• 1½ cups unsweetened coconut flakes
• 1 cup chopped pecans
• 1 cup softened butter
• ¾ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 tablespoon milk or heavy cream
• About 3 cups powdered sugar
• ¼ teaspoon salt

Method

 

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the buttermilk, warm water, vegetable oil, eggs, and vanilla extract, then mix until the batter is smooth.
2. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
3. Melt the butter in a saucepan over medium heat. Whisk in both sugars, then add the evaporated milk, egg yolks, and vanilla. Cook for 12–14 minutes, stirring often, until thickened. Remove from the heat and stir in the coconut flakes and chopped pecans. Cool completely.
4. Beat the softened butter until fluffy. Mix in the cocoa powder, vanilla, and milk. Gradually add the powdered sugar until the frosting is smooth and spreadable.
5. Place one cake layer on a serving plate and spread half of the coconut pecan filling on top. Add the second cake layer, frost the sides with the optional buttercream if desired, and spread the remaining filling over the top.
6. Let the assembled cake sit for about 20 minutes before slicing. Serve at room temperature and enjoy every bite of this moist chocolate cake with its rich coconut pecan filling.

Video

Notes

Store leftover German chocolate cake in an airtight container in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the softest texture.

You can also freeze individual slices for up to 3 months. Thaw overnight in the refrigerator before enjoying. Since the filling contains eggs and dairy, reheating is generally unnecessary.

FAQs on this Sally’s Baking Addiction German Chocolate Cake Recipe

When you give this Sally’s Baking Addiction German Chocolate Cake Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. What makes German chocolate different from chocolate cake?

From our experience, the biggest difference is the flavor and the filling. German chocolate cake has a lighter chocolate taste and is layered with a rich coconut pecan filling, while regular chocolate cake usually has a deeper cocoa flavor and is frosted with chocolate buttercream or ganache.

2. What are some tips for baking German chocolate cake?

We’ve found that measuring the ingredients accurately, using room-temperature eggs and buttermilk, and avoiding overmixing the batter make a huge difference. It’s also important to let both the cake layers and the coconut pecan filling cool completely before assembling to keep the layers stable.

3. What cake is used for German chocolate cake?

Traditionally, German chocolate cake uses a soft, moist chocolate layer cake with a mild cocoa flavor. We like this style because it lets the sweet coconut pecan filling stand out without being overwhelmed by an intense chocolate taste.

4. What is the most famous German cake?

Although German chocolate cake isn’t actually from Germany, one of Germany’s most famous cakes is the Black Forest Cake, known for its layers of chocolate sponge, whipped cream, cherries, and chocolate shavings. It’s a completely different dessert but just as beloved.

5. Can I make German chocolate cake ahead of time?

Yes! We often bake the cake layers a day ahead and store them tightly wrapped at room temperature. The coconut pecan filling can also be made in advance and refrigerated. Assembling the cake the next day actually makes the process much easier.

6. Why did my coconut pecan filling turn out runny?

In our experience, this usually happens when the filling hasn’t cooked long enough. Keep it over medium heat for about 12 to 14 minutes, stirring regularly, until it thickens into a rich caramel-like consistency. It will continue to thicken as it cools.

7. Can I freeze German chocolate cake?

Absolutely. We’ve had great results freezing both individual slices and whole cake layers. Wrap them well in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

8. Do I have to use the chocolate buttercream?

Not at all. We sometimes skip the buttercream and simply spread the coconut pecan filling between the layers and on top for a more traditional presentation. The chocolate buttercream is optional but adds extra richness and gives the cake a beautiful finished look.

This Sally’s Baking Addiction German Chocolate Cake Recipe combines moist chocolate cake, rich coconut pecan filling, and optional chocolate buttercream into one unforgettable dessert.

It’s an impressive homemade cake that’s surprisingly easy to make and perfect for holidays, birthdays, or any special gathering. Give this recipe a try, share it with family and friends, and don’t forget to save it for your next celebration!

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