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A photo of a two layer German Chocolate Cake with coconut pecan frosting between the layers.
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Small German Chocolate Cake Recipe

This Small German Chocolate Cake Recipe is a three layer 6 inch cake recipe. Each layer is filled with a gooey homemade coconut pecan frosting (featuring toasted pecans and toasted coconut). We love to frost the edges with chocolate buttercream frosting, and while yes it makes this cake extra delicious and decadent, the chocolate frosting isn't required!
Course Dessert
Cuisine American, German
Prep Time 30 minutes
Cook Time 20 minutes
Assembly Time 30 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 1154kcal

Ingredients

Cake

  • 1 1/4 cups + 1/2 Tablespoon all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup Dutch process cocoa powder
  • 1/2 tablespoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs at room temperature
  • 3/4 cup buttermilk at room temperature
  • 3/4 cup boiling water
  • 1/3 cup + 1 tablespoon vegetable oil
  • 2 teaspoons vanilla extract

Coconut Pecan Frosting

  • 1 cup heavy cream or evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter can use salted, just eliminate the 1/2 tsp salt in the frosting
  • 1 teaspoon vanilla extract
  • 1 cup pecans toasted and finely chopped
  • 2 cups sweetened shredded coconut toasted

Chocolate Frosting

  • 3/4 cup unsalted butter room temperature but still slightly chilled
  • 2 cups powdered sugar
  • 3 oz semi sweet chocolate finely chopped and melted
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon heavy cream if needed

Instructions

Cake

  • Preheat oven to 350°F. Spray 3 — 6 inch round cake pans with nonstick spray that contains flour. Set aside. 
  • In the bowl of an electric mixer whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt. 
  • In a large liquid measuring cup whisk the egg, buttermilk, hot water, oil, and vanilla. 
  • Add wet ingredients to the dry ingredients and mix on medium speed with the paddle attachment for 2 minutes. Scrape the sides of the bowl with a spatula and mix for another 30 seconds. 
  • Pour the batter into the 3 cake pans (the batter is very thin). 
  • Bake for 20-22 minutes or until a toothpick inserted in the center comes out with moist crumbs. 
  • Remove from the oven and allow cakes to cool in the pan for 15 minutes. Then remove from the pans and let cool on a wire rack until room temperature. Wrap the cakes in plastic wrap and chill in the fridge before frosting (makes frosting easier). 

Coconut Pecan Frosting

  • In a saucepan whisk the cream, sugar, egg yolks, and salt. Cook over medium heat, stirring occasionally. Bring to a low simmer and cook until thickened, about 4-5 minutes or so. Remove from heat and add the butter, vanilla, toasted coconut and pecans. Set aside to cool to room temperature. The frosting will thicken as it cools! So yes, it will appear a bit runny, but don't worry, it will thicken.

Chocolate Frosting

  • With the whisk attachment whip the butter on medium speed for 2 minutes. Reduce speed and slowly add the powdered sugar. Once combined add the vanilla and melted chocolate. Whip at medium-high speed for 1 minute. Add the heavy cream and whip for another 1-2 minutes or until light and fluffy. Scrape down the sides of the bowl and whip for another 30 seconds. 

Assembly

  • Place one cake layer on a cake plate/platter. Add 1/3 of the coconut pecan frosting to the top of the cake. Place another cake layer on top of the frosting.
  • Spoon 1/3 of the remaining coconut pecan frosting on top of the cake layer. And the last cake layer to the top of the coconut pecan frosting.
  • Frost the sides with the chocolate buttercream frosting. Top the cake with the last 1/3 of the coconut pecan frosting. Add decorative piping to the top perimeter if desired. 

Notes

Refrigerated cake layers can keep in the fridge for up to 3 days. They need to be wrapped well so as to not dry out.
Can also wrap the cake layers in plastic wrap and keep at room temperature for 1 day.
To freeze, wrap in plastic wrap then aluminum foil and freeze for 1 month. Thaw in fridge overnight before frosting and serving.
Can make the frosting ahead of time too. Once made, store in airtight container for up to 1 week. Let frosting sit at room temperature for 1 hour before frosting the cake.

Nutrition

Calories: 1154kcal | Carbohydrates: 116g | Protein: 8g | Fat: 77g | Saturated Fat: 39g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 693mg | Potassium: 398mg | Fiber: 5g | Sugar: 107g | Vitamin A: 1552IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 3mg