German Chocolate Cake With Pastry Cream Filling

This German chocolate cake with pastry cream filling is a rich, homemade dessert that combines a soft chocolate cake, a smooth vanilla pastry cream, and a classic coconut pecan topping. It sounds fancy, but each part is simple to make. Even beginner bakers can get great results with this recipe.

Most German chocolate cakes use a sweet coconut pecan frosting between the layers. This version adds a creamy pastry cream filling instead. The result is a cake that is moist, chocolatey, and not too sweet. The custard filling balances the rich chocolate sponge and the nutty topping.

You can bake this cake for birthdays, holidays, or a weekend treat. It takes a little time because there are three parts, but none of them are hard. Just follow the steps and let everything cool before you build the cake.

Recipe Card

Instructions

Step 1: Make the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk the sugar, eggs, oil, buttermilk, and vanilla until smooth.
4. Pour the wet mix into the dry mix. Stir gently until just combined. Do not overmix.
5. Slowly stir in the hot water. The batter will look thin. This is normal and keeps the cake moist.
6. Divide the batter evenly between the two pans.
7. Bake for 28 to 32 minutes. A toothpick inserted in the center should come out clean.
8. Let the cakes cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely.

Step 2: Make the Pastry Cream Filling

1. In a medium saucepan, whisk the sugar and cornstarch together. Add the egg yolks and whisk until smooth.
2. Slowly pour in the milk while whisking. This stops lumps from forming.
3. Cook over medium heat, stirring constantly, for 5 to 7 minutes. The cream will thicken and bubble gently.
4. Remove from heat. Stir in the vanilla and butter until smooth.
5. Pour into a bowl. Cover with plastic wrap touching the surface. Chill in the fridge for at least 1 hour.

Step 3: Make the Coconut Pecan Topping

1. In a saucepan, combine the evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring often, for 10 to 12 minutes. The mix will thicken and turn golden.
3. Remove from heat. Stir in the vanilla, coconut, and pecans.
4. Let it cool to room temperature. It will thicken more as it cools.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread the chilled pastry cream evenly on top.
2. Place the second cake layer on top and press gently.
3. Spoon the coconut pecan topping over the top of the cake. Let it drip down the sides a little if you like.
4. Chill the cake for 30 minutes before slicing. This helps it hold its shape.

Tips Section

• Use room temperature eggs and buttermilk for a smoother batter.
• Do not skip the hot water. It makes the cake extra moist and helps the cocoa bloom.
• Whisk the pastry cream constantly. If you stop stirring, it can burn or turn lumpy.
• Cover the pastry cream with plastic wrap while it chills. This stops a skin from forming on top.
• Let the cake layers cool fully before filling. Warm cake will melt the pastry cream.
• Toast the pecans for 5 minutes in a dry pan for a deeper flavor.
• If the topping looks too thin, cook it a few minutes longer. If it looks too thick, stir in a splash of milk.
• Chill the cake before slicing. Clean the knife between cuts for neat slices.

Variations

• Chocolate Pastry Cream: Add 2 tablespoons of cocoa powder to the pastry cream while cooking for a double chocolate filling.
• Coconut Cream Filling: Fold 1/2 cup of shredded coconut into the chilled pastry cream for extra texture.
• Cupcake Version: Bake the batter in a muffin tin for 18 to 20 minutes. Core the centers and pipe in the pastry cream.
• Sheet Cake: Bake in a 9×13 inch pan for 35 to 40 minutes. Spread pastry cream on top, then add the coconut pecan topping.
• Nut-Free Topping: Skip the pecans and add extra coconut for a nut-free version.

Storage Instructions

Store the cake in the fridge in an airtight container. It stays fresh for up to 3 days. The pastry cream filling needs to stay cold, so do not leave the cake at room temperature for more than 2 hours.

For the best taste, let the cake sit at room temperature for 15 minutes before serving. This softens the cake and brings out the chocolate flavor.

You can freeze the cake layers without the filling for up to 2 months. Wrap them tightly in plastic wrap and foil. Thaw in the fridge overnight before using.

Do not freeze the assembled cake. The pastry cream and coconut topping do not thaw well. They can turn watery and separate.

To store parts ahead, make the cake layers, pastry cream, and topping one day in advance. Keep each in a separate container in the fridge. Assemble the cake the next day.

FAQ Section

Is German chocolate cake actually from Germany?

No. It is an American recipe. It is named after Samuel German, who created a type of dark baking chocolate. The cake has no direct link to Germany.

Can I use pudding mix instead of making pastry cream?

Yes. You can use a box of vanilla pudding mix, but make it with less milk so it stays thick. Homemade pastry cream tastes better and holds up well in the cake.

Why did my pastry cream turn lumpy?

Lumps form when the heat is too high or when you do not whisk enough. If this happens, push the cream through a fine mesh strainer while it is still warm.

Can I make this cake ahead of time?

Yes. Bake the layers and make the filling and topping one day ahead. Keep them separate in the fridge. Assemble the cake the next day for the best texture.

How do I stop the cake from drying out?

Do not overbake the layers. Also, keep the cake covered in the fridge. The pastry cream and coconut topping help keep the cake moist.