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This German chocolate cake recipe stacks four tender layers of sour cream chocolate cake with a thick, buttery coconut pecan frosting cooked right on the stove. It serves a crowd, and while it takes some time, every single component is straightforward. The frosting can be made a day ahead, which means the actual assembly goes fast.
A Quick Look At The Recipe
- Recipe Name: Sour Cream German Chocolate Cake with Coconut Pecan Frosting
- Main Ingredients: Filling, ½ cups evaporated milk, sugar, brown sugar, egg yolks, butter, vanilla, salt
- Why You'll Love It: This German chocolate cake recipe stacks four tender layers of sour cream chocolate cake with a thick, buttery coconut pecan frosting cooked right on the stove. It serves a crowd, and while it takes some time, every single component is straightforward. The frosting can be made a day ahead, which means the actual assembly goes fast.
Why Four Layers Change Everything
Most German chocolate cake recipes bake two standard rounds and call it done. I bake two 9-inch rounds and split each one in half so I end up with four thinner layers and three thick layers of that coconut pecan frosting between them. After testing both ways, I won’t go back. Two thick layers just can’t hold enough frosting, and the frosting is the whole point of this cake.
When you’re ready to split them, a long serrated knife and a gentle sawing motion keep the layers even.
While the cake itself is soft and light, the frosting is thick and rich. I love any dessert with coconut, in brownie form or whipped into a decadent pie. But this frosting has double the amount of other coconut frostings, putting it a the top of my coconut dessert recipes.
Sour Cream, Cake Flour, and Two Kinds of Chocolate
Sour cream is one of the things that sets this cake apart. Most versions use buttermilk or oil, which is what makes a confetti cake moist. But full fat sour cream adds a richness and density that keeps these thin layers moist without making them heavy.
Cake flour matters here. It has lower protein than all-purpose which means less gluten, a softer crumb, and layers that hold up under heavy frosting without crumbling. You can use all-purpose flour but it won’t be quite as light.
I use both semisweet chocolate and cocoa powder, which gives the cake a deeper, more complex chocolate flavor than cocoa alone. The melted chocolate adds richness and moisture while the cocoa brings depth and color.
The Frosting That Makes This Cake
This isn’t a vanilla buttercream, it’s a stovetop custard frosting, unique to this type of cake. Egg yolks, evaporated milk, butter, and sugar get whisked together until the mixture thickens and turns a light caramel color, then the coconut and toasted pecans get stirred in at the end. Make sure you use evaporated milk here, not sweetened condensed.
Toast the pecans first if you can. It takes five minutes and gives them a deeper flavor that holds up in the filling instead of disappearing. Toasted pecans add that same nutty depth I love in Southern pralines.
The cake itself stays very moist from the sour cream and melted chocolate mixture. It’s a soft batter, so I like to smooth the tops before baking so the layers come out as even as possible. Once the cake is stacked, a short chill helps everything settle and makes the slices cleaner.
Cook the Filling, Bake the Cakes, Then Stack It High
Step One: Make The Filling
Step Two: Stir In Coconut And Pecans
Cool it fully: Warm filling is harder to spread and can make the cake layers slide.
Step Three: Melt Chocolate And Cocoa
Step Four: Cream Butter And Sugars
Step Five: Add Chocolate Mixture
Step Six: Finish The Batter and Pour Into Pans
Do not overmix: Once the flour goes in, stop as soon as the batter looks blended so the cake stays tender.
Step Seven: Bake and Cut In Half
Use a gentle sawing motion: It helps keep the layers even and keeps the cake from tearing.
Step Eight: Assemble The Cake
Chill before slicing: Refrigerate the cake for a bit before cutting. That helps the filling firm up and makes the slices neater.
Don’t Forget!
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Equipment
Ingredients
Filling
- 1 ½ cups evaporated milk 12 oz can
- 1 cup sugar
- ¼ cup brown sugar
- 4 egg yolks
- 12 tablespoons butter
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 2 ½ cups sweetened coconut 7 oz bag
- 1 ½ cup chopped toasted pecans
Cake
- 4 oz semi-sweet chocolate chopped
- ¼ cup cocoa powder
- ½ cup boiling water
- 2 cups cake flour
- ¾ teaspoon baking soda
- 12 tablespoons butter softened
- 1 cup sugar
- ⅔ cup brown sugar
- ¾ teaspoon salt
- 4 eggs room temp
- 1 teaspoon vanilla
- ¾ cup sour cream
Instructions
Frosting:
- Whisk together the milk, sugar, egg yolks, butter, vanilla and salt in a saucepan and heat over medium heat, whisking constantly until the mixture is caramel in color and starts to thicken, 12-15 minutes. Remove from the heat and stir in coconut and toasted pecans. Allow to cool completely before assembling the cake. This can be made ahead and refrigerated overnight if needed.
Cake:
- Preheat the oven to 350º. Line two 9 inch round pans with parchment paper and spray with cooking spray and dust with flour. Shake out any excess flour.
- Add chocolate and cocoa powder to a small bowl and pour boiling water over it. Let it sit for about 2 minutes until the chocolate melts. Whisk until smooth and allow to cool to room temperature.
- Use a stand mixer to beat butter and sugars on medium-high until light and fluffy, 3-5 minutes. Add eggs one at a time, mixing well after each, add vanilla and beat until light and fluffy. Add chocolate mixture and beat to combine.
- Alternate adding flour and sour cream in 3 additions, beginning and ending with flour. Mix just until combined. Divide evenly between the 2 pans and smooth the tops so they are even.
- Bake until a toothpick comes out clean, 25-30 minutes. Place the pans on a wire rack to cool for 10 minutes, then invert and remove the parchment paper. Allow to cool to room temperature before assembling.
Assemble:
- Slice the cakes horizontally with a serrated knife so that you have 4 layers. Add about 1 cup of filling to the first layer using an offset spatula to spread it to the edges. Repeat with the remaining layers. Chill for an hour to make it easier to cut.
Notes
- Store: Keep the cake covered in the refrigerator for up to 5 days. I like to let slices sit out for a few minutes before serving so the cake softens back up a bit.
- Freeze: You can freeze the cake whole or by the slice. Wrap it well and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. The filling can also be made ahead and refrigerated before assembling.
