← Back to recipes
📍 Find a Local Bakery →
Upgraded German Chocolate Cake
Rich chocolate cake layered with creamy coconut-pecan frosting—a decadent take on a classic with impressive homemade results.
★★★★☆
(259 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time45 min
Bake time35 min
Total time5 hr 30 min
Makes10
Ingredients
1
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
2
3/4 cup (62g) unsweetened natural cocoa powder
3
1 and 3/4 cups (350g) granulated sugar
4
2 teaspoons baking soda
5
1 teaspoon baking powder
6
1 teaspoon salt
7
2 teaspoons espresso powder (optional)*
8
1/2 cup (120ml) canola or vegetable oil
9
2 large eggs, at room temperature
10
3/4 cup (180g) full fat sour cream, at room temperature
11
1/2 cup (120ml) buttermilk, at room temperature*
12
2 teaspoons pure vanilla extract
13
1/2 cup (120ml) hot water or coffee*
14
1/2 cup (8 Tbsp; 113g) unsalted butter
15
1 cup (200g) packed light or dark brown sugar
16
3 large egg yolks
17
1 can (12 ounces; 354ml) evaporated milk
18
1 teaspoon pure vanilla extract
19
2 cups sweetened shredded coconut
20
1 cup (125g) chopped pecans
21
use this chocolate buttercream for a naked-style cake
22
use this chocolate buttercream for frosting the top and sides
23
optional for garnish: extra toasted pecans and sweetened shredded coconut
Ready to bake?
Get the full step-by-step recipe
We've shared the ingredients and the details — for the complete instructions, head over to Sally's Baking, who created this recipe.
Get the Full Recipe at Sally's Baking →Opens the original recipe in a new tab
Don't want to bake it yourself?
Find a bakery near you that makes this dessert.
Recipe content belongs to Sally's Baking. We link to the original and never reproduce full instructions.
Are you the owner of this recipe? Request removal or changes
Are you the owner of this recipe? Request removal or changes