3 layer german chocolate cake recipe

Written ByJenny Smyth Posted on
3 layer german chocolate cake recipe
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The Best 3 layer german chocolate cake recipe

I have been making 3 layer German chocolate cake for my family for years, and it’s always a hit. My kids love the moist chocolate cake, creamy frosting, and toasted coconut flakes on top.

I love that it’s a classic recipe that never goes out of style. It’s perfect for special occasions like birthdays and holidays, but also for a quick dessert on a weeknight.

The best part is that it’s surprisingly easy to make, even for a beginner baker like me. The key to this recipe is using high-quality chocolate and not overmixing the batter.

This ensures that the cake is tender and the frosting is smooth and creamy. I like to make this cake in advance and store it in the fridge overnight, so it’s ready to go when we need it.

My family loves when I make this cake because it’s always a treat. It’s one of those recipes that never gets old, and I’m happy to share it with all of you today.

3 Layer German Chocolate Cake

3 Layer German Chocolate Cake

4.7 from 1285 votes

A classic three-layer cake with a rich chocolate base, filled and topped with a coconut-pecan frosting. This indulgent dessert is perfect for celebrations and special occasions.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
1 cup hot coffee
2 teaspoons vanilla extract

For the Coconut-Pecan Frosting

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans

For the Chocolate Frosting

1/2 cup unsalted butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper.
3In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
Set aside.
4In a large bowl, beat the sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition.
6Reduce mixer speed to low and add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour.
7Mix until just combined.
8Slowly pour in the hot coffee and vanilla extract, mixing on low until the batter is smooth.
9The batter will be thin.
10Divide the batter evenly among the prepared pans.
11Bake for 22 to 25 minutes, until a toothpick inserted into the center comes out clean.
12Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
13To make the coconut-pecan frosting, combine the evaporated milk, sugar, egg yolks, butter, and vanilla in a medium saucepan.
14Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 12 minutes.
15Remove from heat and stir in the shredded coconut and chopped pecans.
16Let the frosting cool to room temperature, stirring occasionally.
17To make the chocolate frosting, melt the butter in a small saucepan over low heat.
18Stir in the cocoa powder until smooth, then remove from heat.
19Alternately, in a medium bowl, beat the powdered sugar, milk, and vanilla into the cocoa mixture until smooth and spreadable.
20If too thick, add a little more milk.
21Place one cake layer on a serving plate.
22Spread half of the coconut-pecan frosting evenly over the top.
23Repeat with the second layer and the remaining coconut-pecan frosting.
24Place the third cake layer on top.
25Spread the chocolate frosting over the top and sides of the cake, creating a smooth finish.
26Refrigerate for at least 30 minutes before slicing.

🔧Equipment

Three 9-inch round cake pans
Electric mixer
Medium saucepan
Mixing bowls
Wire cooling racks
Offset spatula
Sifter

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 480mg🌾Total Carbs: 72g🥦Dietary Fiber: 4g🍬Sugars: 52g🥩Protein: 8g

📝Notes

For best results, use room temperature ingredients. The cake layers can be made a day ahead and stored wrapped in plastic wrap. The coconut-pecan frosting thickens as it cools, so allow it to cool completely before spreading.

Watch Video Of How 3 Layer German Chocolate Cake Works

This 3 layer German chocolate cake recipe is a staple in our household, and I’m sure it will become one in yours too.

It’s perfect for any occasion, whether you’re celebrating a birthday or just need a quick dessert on a weeknight.

The best part is that it stores well in an airtight container in the fridge overnight, so you can make it ahead of time and enjoy it whenever you need.

❓ Frequently Asked Questions About 3 Layer German Chocolate Cake

Q: What kind of chocolate should I use in this recipe?

I recommend using high-quality dark chocolate for the best flavor. You can use either semisweet or bittersweet chocolate, but keep in mind that bittersweet will give you a deeper flavor.

Q: Can I substitute the coconut flakes with something else?

No, the toasted coconut flakes are an essential part of this recipe. They add a nice texture and flavor to the cake. If you don’t have any on hand, you can try substituting with chopped nuts or shredded almonds.

Q: How do I ensure that my cake layers are even?

Make sure to level your cake layers before assembling the cake. You can use a serrated knife to level them if needed.

Q: Can I make this cake in advance?

Yes, you can make this cake up to two days in advance. Just store it in an airtight container in the fridge until you’re ready to serve.

Q: What if my frosting doesn’t turn out right?

No worries! If your frosting doesn’t come together as expected, try adding more powdered sugar or cream until you get the right consistency.

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