6 Inch German Chocolate Cake Recipe

6 Inch German Chocolate Cake

This 6 inch German chocolate cake is a small batch version of a beloved classic: German chocolate cake! My German chocolate cake recipe starts with three layers of super moist and pillowy chocolate sour cream cake. The cakes are then stacked with a sticky coconut pecan butterscotch custard and covered in a tangy, bittersweet dark chocolate ganache to balance the sweetness of the filling. The resulting cake is a modern, not-too-sweet update on a favorite. But the best part? This recipe makes a 6-inch, 3-layer cake, perfect for a small celebration of 6 to 8 people!

What is German chocolate cake?

But wait, hold the phone—what is German chocolate cake, anyway?

Before developing this 6 inch German chocolate cake recipe, I researched plenty of German chocolate cake recipes. Old-fashioned recipes tended to make cakes with melted baker’s chocolate and butter, resulting in a dry-but-sturdy crumb to withstand the weight of the coconut pecan filling. These recipes also instructed the baker to leave the cake unfrosted to show off the cake’s chunky filling.

Newer recipes, on the other hand, used more modern baking methods that result in soft, pillowy cakes. Furthermore, these recipes typically instructed bakers to frost the sides and top of the cake with a sweet chocolate buttercream for extra decoration.

Although I much preferred the taste and flavor of the modern cakes, they tended to sag in the middle when sliced. Most of the time, the chocolate cakes were too soft to withstand the weight of both the coconut pecan filling and the frosting. But one could argue that is a “signature look” of German chocolate cake.

Where was German chocolate cake invented?

Despite its name, German chocolate cake is a distinctly American recipe. It was first developed by Mrs. George Clay, a Texan homemaker, in 1957.

Why the German name? Well, according to Wikipedia, its name be traced back to 1852. That year, an American baker named Samuel German developed a dark chocolate specifically for baking for the (still existing!) Baker’s Chocolate Company. The dark chocolate was named Baker’s German’s Sweet Chocolate in his honor (though it’s kind of a mouthful, eh?).

Years later, Mrs. George Clay used that very same dark chocolate to develop the first German chocolate cake recipe. Her recipe was republished in The Dallas Morning News under the name “German’s Chocolate Cake.” It was so popular that Baker’s (the chocolate company) sat up and took notice. They decided to distribute the cake recipe to other newspapers around the country to drive sales of their product. It worked! After they did so, sales of Baker’s Chocolate increased as much as 73%. German chocolate cake became a well-known, household recipe.

Is German chocolate cake German?

No, German chocolate cake is NOT German.

Somewhere along the way, publications began dropping the possessive “s” in the title. Instead of “German’s Chocolate Cake”, the cake became known as “German Chocolate Cake.” As a result, many people think that German chocolate cake is German in origin! However, like I said above, German chocolate cake is distinctly American and originated in Texas.

Why You Should Make This 6 Inch German Chocolate Cake Recipe

Here are all the reasons to make this 6 inch German chocolate cake recipe:

This 6 inch German chocolate cake is an updated take on a traditional recipe.

This 6 inch German chocolate cake recipe falls somewhere between an old-fashioned and a modern German chocolate cake recipe. The chocolate cake is adapted from my favorite chocolate cake in my cookbook, Weeknight Baking. However, I make some key additions to make it more suited for the German chocolate cake: brown sugar in place of granulated sugar (which complements the coconut pecan’s butterscotch flavors), coconut oil in place of canola oil (again, to complement the coconut pecan filling), and sour cream in place of buttermilk. That last substitution is key. Like buttermilk, sour cream gives the cake moist and tangy flavors. However, it also creates a sturdier cake crumb that holds up under the weight of the filling and frosting.

I also found that many of the chocolate buttercream frostings in modern German chocolate cake recipes were too sweet. My solution? Use a dark chocolate ganache frosting instead! The dark chocolate ganache in this recipe has no additional sugar beyond what’s in the dark chocolate. As a result, it is intensely dark and bittersweet. These flavors help chill out the sweetness of the coconut pecan filling.

Additionally, most ganaches are made with a combination of dark chocolate and heavy cream. But in the recipe below, I use sour cream instead. Sour cream’s tangy flavor also helps balance out the flavor of the coconut pecan filling. Overall, the dark chocolate sour cream ganache leads to a more nuanced and less intensely sweet German chocolate cake. I joke that this is the German chocolate cake recipe for adults!

Despite this 6 inch German chocolate cake recipe having multiple components, each one comes together easily.

Whenever I make a layer cake, I know that I am committing to A Project That Takes All Day. And indeed, let me warn you now—this 6 inch German chocolate cake recipe is no exception. You will need to make three different recipes (for chocolate cake, coconut pecan filling, and chocolate sour cream ganache), then assemble everything together. Each recipe also needs to be cooled accordingly.

But despite the time consuming nature of this recipe, each component actually comes together really easily. You don’t even need a stand mixer for anything! Both the chocolate cake and ganache recipes are almost one bowl (they actually only require two bowls, lol). The most difficult part of each recipe is waiting for it to come to the right temperature to proceed to the next step. That’s it!

This 6 inch German chocolate cake recipe can fit easily into your schedule.

If you don’t have all day to make a layer cake, don’t worry—I got you! In the Troubleshooting and FAQ section below, I provide instructions on how you can make ahead some of this German chocolate cake’s components. Doing so will give you some flexibility and ensure that you don’t have to spend all day in the kitchen.

And finally, this 6 inch German chocolate cake is small batch.

Typically, most German chocolate cake recipes make 8- or 9-inch, 3-layer cakes. According to Wilton, these sizes usually serve 20 to 32 people! However, according to that same chart, a 6-inch cake only serves 8 to 12 reasonable people. It’s a more manageable and reasonable portion for small occasions.

And to be perfectly honest with you, I think this 6 inch German chocolate cake recipe serves even less than that. I divided up this cake between me, Erlend, and a handful of other neighbors—around 8 people total. We all wish that there had been enough for seconds. So if I’m being honest with you, I think this 6 inch German chocolate cake recipe is more suited for 6 to 8 hungry people, lolllll.

6 Inch German Chocolate Cake Ingredients and Substitutions

Now that I’ve convinced you to make this 6 inch German chocolate cake, here’s your shopping list for the recipe:

Shopping List for 6 Inch German Chocolate Cake Recipe

• cake flour
• light OR dark brown sugar
• natural unsweetened cocoa powder
• baking soda
• baking powder
• kosher salt
• sour cream
• virgin (unrefined) coconut oil
• large eggs
• pure vanilla extract
• coffee
• sweetened flaked coconut
• pecans
• unsalted butter
• evaporated milk
• dark (between 60% to 70% cacao) chocolate

Now let’s talk about some key ingredients and their substitutions:

Cake Flour

You need 1 cup cake flour to make the cake for this 6 inch German chocolate cake recipe.

Cake Flour versus All-Purpose Flour

In the grocery store, you’ll likely find an aisle of more flour varieties htan you would have thought existed: all-purpose, bread, cake, pastry, and many more. These varieties are defined by their protein percentages. Cake flour contains less protein than all-purpose flour. As a result, using cake flour in a cake recipe results in a cake with a softer and more tender crumb. If you need a brand recommendation, my favorite cake flour is Swans Down Cake Flour.

Can I use all-purpose flour instead of cake flour in this 6 inch German chocolate cake recipe?

Yes! But it’s not a 1:1 substitution in terms of volume. 1 cup of cake flour (4 ounces or 113 grams) tends to weigh less than 1 cup of all-purpose flour (4.5 ounces or 128 grams). So if you’re planning on using all-purpose flour instead and are using volume measures, you need to swap out the cake flour with ¾ cup plus 2 Tablespoons (4 ounces or 113 grams) all-purpose flour.

If you want to make your life easier, I suggest skipping the volume measures and just using weight measures. Why? Note that you can swap out 4 ounces (113 grams) of cake flour 1:1 with 4 ounces (113 grams) all-purpose flour.

And finally, remember that using all-purpose flour in this recipe results in a heavier, slightly denser and breadier cake crumb.

Brown Sugar

You need 1 cup light OR dark brown sugar to make the chocolate cakes in this German chocolate cake recipe, and another ½ cup to make its coconut pecan filling.

Light versus Dark Brown Sugar

Brown sugar is granulated white sugar with a touch of molasses to give it its signature color and flavor. Because brown sugar contains molasses, it adds more moisture baked goods than granulated sugar otherwise would. Brown sugar is available in two varieties: light or dark. Dark brown sugar is my personal preference. Because it contains more molasses, I find it to be more flavorful. However, you can use either in this 6 inch German chocolate cake recipe without altering its flavor too much.

I don’t have brown sugar. Can I use granulated (white) sugar instead in this German chocolate cake recipe?

Yes, with reservations. Note that you need brown sugar to make both the chocolate cakes and the coconut pecan filling. You can use white sugar in the chocolate cake recipe, but I don’t recommend doing so in the coconut pecan filling.

To use granulated sugar in the chocolate cakes, simply swap out the brown sugar in the recipe for 1 cup (7 ounces or 198 grams) granulated sugar.

Why don’t I recommend using granulated sugar in the coconut pecan filling? You’d be losing the German chocolate cake’s signature butterscotch flavor in its filling. Brown sugar is an essential ingredient to making butterscotch! Although you can technically use granulated sugar in the filling, your custard will lose some the essential caramel and molasses flavors that makes German chocolate cake what it is.

Can I use coconut sugar instead of brown sugar in this 6 inch German chocolate cake recipe?

Yes! You can use coconut sugar instead of brown sugar in both the chocolate cake and coconut pecan filling. In fact, I think that will be a great substitution and help bring out the coconut flavors of the German chocolate cake recipe even more.

Cocoa Powder

You need ⅓ cup and 1 Tablespoon of natural unsweetened cocoa powder to make the cake for this 6 inch German chocolate cake recipe.

Natural Unsweetened Cocoa Powder versus Dutch-Processed Cocoa Powder

Cocoa powder, when used in baking recipes, often comes in two varieties: natural unsweetened, and Dutch-processed.

Natural unsweetened cocoa powder is more typical and is cocoa powder in its purest form. It is slightly reddish brown in color and results in deeply flavored chocolate goods. Because it is slightly acidic, it is often paired with baking soda in baking recipes to help create a chemical reaction that will cause the baked good to rise in the oven.

Dutch-processed cocoa powder is natural unsweetened cocoa powder that’s been treated with alkaline to neutralize its acidity, giving it a darker color and milder flavor. It is the cocoa powder that is used for making midnight-black baked goods like Oreos.

Can I use Dutch-processed cocoa powder in this 6 inch German chocolate cake recipe instead?

Yes! Dutch-processed cocoa powder also works in this 6 inch German chocolate cake recipe. There’s no need to make any modifications to other ingredients. Simply swap out the natural unsweetened cocoa powder and use the same amount of Dutch-processed cocoa powder in both the cake and frosting recipes instead. However, note that your cake will turn out a darker color than my cake.

Can I use sweetened cocoa powder in this 6 inch German chocolate cake recipe instead?

No, please don’t! Sweetened cocoa powder is made by mixing unsweetened cocoa powder with sugar and other flavors. Using it in a recipe can have unpredictable results. Stick with natural unsweetened and Dutch-processed cocoa powders for baking!

Sour Cream

You need ½ cup sour cream to make the cake for this 6 inch German chocolate cake recipe, plus another 1 ½ cups to make its ganache frosting.

What can I substitute for sour cream in this 6 inch German chocolate cake recipe?

Yogurt: Sour cream can be substituted with plain, unsweetened full-fat regular OR Greek yogurt. AVOID using flavored yogurt since these have added sugars and artificial flavors that affect your cake. Finally, plain unsweetened yogurt is MORE acidic than sour cream. Substituting sour cream with yogurt in this recipe results in a tangier cake and ganache.

Crème Fraîche: Sour cream can be substituted with crème fraîche. However, note that crème fraîche is LESS acidic than sour cream. That means that your cake will be less tangy than if you’d used sour cream.

Other Creamy Dairy Products: According to this New York Times article about recipe substitutions, sour cream can also be substituted with mascarpone, Neufchâtel, Quark, and more. However, I’ve never tried their recommendations myself—I can only vouch for crème fraîche and yogurt.

Virgin (Unrefined) Coconut Oil

You need ¼ cup melted virgin (unrefined) coconut oil to make the cake for this 6 inch German chocolate cake recipe.

Virgin (or unrefined) coconut oil has a tropical, coconut flavor and aroma because it’s made from cold-pressed fresh coconut meat. Refined coconut oil, on the other hand, is neutral in flavor and does not have a coconut taste or aroma. That’s because refined coconut oil is made from coconut meat that is filtered, dried, and pressed for oil.

Note that both virgin coconut oil and refined coconut oil are solid at temperatures below 75°F. The recipe instructs you to melt the coconut oil to its liquid form if necessary. You likely won’t have to heat it for too long to get it to melt.

Can I use refined coconut oil in this 6 inch German chocolate cake recipe instead?

Yes! However, your cake will likely lose its subtle coconut flavor since refined coconut oil is neutral in flavor.

I don’t have coconut oil. Can I use another kind of oil instead?

Yes! You can use whatever oil you have on hand instead. Canola oil, vegetable oil, grapeseed oil, and peanut oil work best because they are also neutral in flavors. However, if you use one of these neutral oils, your cake will lose its subtle coconut flavor.

Coffee

You need ½ cup boiling hot coffee to make the cake for this 6 inch German chocolate cake recipe.

What kind of coffee do you recommend for this 6 inch German chocolate cake recipe?

Honestly, whatever coffee you have on hand works! I am lazy and hate making coffee at home, so I just used the pre-made coffee I had on hand: Stumptown Cold Brew Coffee. You can also use coffee made from instant coffee granules.

The more important thing is to use coffee that’s as close to freshly made as possible. This is the secret to a super fluffy, extra moist cake! Learn more in the Troubleshooting and FAQ section below.

Do I need to use coffee for this 6 inch German chocolate cake recipe?

In theory, no. You can replace the coffee with the same amount of hot water. However, your cake won’t turn out as chocolatey and rich as mine. Coffee helps intensify the flavors of chocolate! Learn more in the Troubleshooting and FAQ section below.

Can I use espresso instead of coffee in this 6 inch German chocolate cake recipe?

Yes! In a pinch, you can swap the coffee in the recipe with the same amount of espresso. Either freshly made espresso or espresso made from espresso powder will work in this recipe.

Sweetened Flaked Coconut

You need 1 cup sweetened flaked coconut to make the coconut pecan filling for this German chocolate cake recipe.

What is sweetened flaked coconut?

Manufacturers make sweetened flaked coconut by boiling, grating, and drying coconut meat. After that, the coconut is then soaked in a liquid sugar solution and dried once more. This process results in coconut with a soft, chewy texture perfect for baking recipes like macaroons, magic cookie bars, and this 6 inch German chocolate cake.

Is sweetened flaked coconut different from dried shredded coconut, desiccated coconut, or coconut flakes?

Yes! To make dried shredded coconut, manufacturers follow the exact same process I described above—except for the crucial step of soaking the coconut in the liquid sugar solution. As a result, dried shredded coconut tastes much less sweet and feels far less sticky than sweetened flaked coconut. This type of coconut also frequently goes by another name: dessicated coconut.

Coconut flakes, on the other hand, are also boiled and dried. However, unlike both sweetened flaked coconut and shredded coconut, manufacturers make the flakes by cutting the coconut meat into large, substantial flakes. Their larger size makes it harder to use the flakes in baking recipes. Instead, home cooks use coconut flakes as a topping or mix-in for savory foods and/or breakfast dishes. Although coconut flakes typically come unsweetened, you can also occasionally find sweetened varieties sold as snacks.

Can I use dried shredded coconut or coconut flakes for this 6 inch German chocolate cake instead?

Yes, with reservations. According to this article in The Kitchn, you achieve best results if you use sweetened flaked coconut for baking recipes and dried shredded coconut for savory ones.

But honestly, I feel like you can get away with using whatever type of coconut you have on hand in this 6 inch German chocolate cake recipe. Your results will just vary slightly: dried shredded coconut will result in a less sweet filling, while coconut flakes will result in a chunkier textured filling.

Evaporated Milk

You need 1 (5-ounce) can evaporated milk to make the coconut pecan filling for this German chocolate cake recipe.

What is evaporated milk?

Evaporated milk is milk that’s been cooked down to remove its water content. Doing so makes the milk more shelf-stable and last far longer than refrigerated milk. Additionally, this process gives evaporated milk its own distinct taste. Because it’s been cooked down, it is slightly heavier and has a very subtle toasted, caramelized flavor.

Can I use nonfat or low-fat/skim evaporated milk instead?

In theory, yes. But low- and nonfat milks will lead to a less flavorful coconut pecan filling.

Do I have to use evaporated milk?

Technically, no, but I don’t recommend substituting it.

In a pinch, You can get away with substituting the evaporated milk with the same amount of whole milk. But remember what I wrote above about evaporated milk having its own, distinct toasted and caramelized flavor? You’d be removing this delicious flavor from your coconut pecan filing, making it taste blander.

Evaporated milk is hard to find where I’m from. Can I make it at home?

In theory, yes. But I haven’t done it myself, so I can’t personally vouch for it.That being said, there are many recipes online that teach you how to make evaporated milk at home. This method by Extra Crispy looks particularly interesting—all you need to do is simmer the milk until some of its water evaporates. However, you’ll need to plan ahead if planning to use it in this cassava cake recipe. Simmering the milk can be a time-consuming process.

Dark Chocolate

You need 9 ounces (255 grams) dark chocolate to make the ganache frosting for this German chocolate cake recipe.

Bittersweet versus Semisweet versus Dark Chocolate

You’ll notice that all the chocolate I recommended above has specific cacao percentages. That’s because I typically avoid any chocolate that’s labeled “bittersweet” or “semisweet” without providing specific percentages. Why? In the United States, there’s no official benchmark for each designation. It’s up to manufacturers to determine how much cocoa to use, and percentages will vary greatly from brand to brand. Technically, both bittersweet and semisweet chocolate are considered dark chocolate… but you never know. Because of this, I advise you to ignore these bars and stick with the ones above that list their cocoa percentages fo you know what you’re getting.

Can I use chocolate chips?

In theory, yes. But I don’t recommend it. Why? Chocolate chips are loaded with preservatives and stabilizers like paraffin (yes, the same kind of wax found in candles!). These ingredients help the chips keep their structure during baking, but give the chocolate a waxy, plastic flavor.

While it’s not a big deal to use chocolate chips in other desserts, it’s a big deal to use it in ganache. Why? Ganache is typically only made with two ingredients—chocolate and some kind of fat (like the sour cream in this 6 inch German chocolate cake). As a result, if your chocolate is poor quality, your ganache will be poor quality, too!

But don’t worry! There’s no need to go out and spend $20 on a bar of good quality chocolate. The 60% to 70% cacao baking chocolate bars you can find at most major supermarkets will do the trick. My favorites include: Divine 70% Bittersweet Baking Bar, Ghirardelli Bittersweet 60% Cacao Chocolate OR Ghirardelli Extra Bittersweet 70% Cacao Chocolate, Guittard Semisweet Chocolate Baking Bar with 64% Cacao OR Guittard Bittersweet Chocolate Baking Bar with 70% Cacao, and finally, Trader Joe’s Pound Plus 72% Cacao Dark Chocolate. 

How To Make 6 Inch German Chocolate Cake

Here are the basic steps to make this 6 inch German chocolate cake from scratch:

First, make the chocolate cake.

1. Prep the ingredients for the chocolate cake. (Prep Time: 10 minutes)
   Luckily, prepping ingredients for the chocolate cake is straightforward. All you need to do is make sure that all the ingredients are at the temperatures listed in the recipe. That means bringing the sour cream and eggs to room temperature, and melting the coconut oil if necessary. Note that you need very hot—as close to freshly made as possible—coffee for the recipe. Be sure to check out the FAQ and Baker’s Tips sections below for more information.
   
   
2. Make the chocolate cake batter. (Work Time: 10 minutes)
   Making the cake batter is an easy process. First, whisk together the dry ingredients in a medium bowl. Then, whisk together the wet ingredients in a large bowl. Add the dry ingredients to the wet ingredients, then pour in the hot coffee. The recipe uses only two mixing bowls! Cool, right?
   
   
3. Bake the chocolate cakes. (Bake Time: 24 minutes)
   Divide the cake batter between three 6-inch round cake pans. Bake for 24 to 26 minutes.
   
   
4. Freeze the chocolate cakes.
   After baking the cakes, cool them completely. Then, turn out each layer and wrap it tightly in plastic wrap. Freeze while you make the chocolate sour cream ganache and coconut pecan filling.
   
   Freezing the cakes while you make the rest of the recipe’s components sets you up for success. The chocolate cakes have a very soft crumb that can break apart easily when assembling the cake. Freezing the cakes for a short amount of time helps prevent this from happening!

Then, make the coconut pecan filling.

1. Prep the ingredients for the coconut pecan filling. (Prep Time: 5 minutes)
   The coconut pecan filling’s ingredients don’t require much prep. Simply measure everything out, melt the butter, and prep your egg yolks. That’s it! I like to melt the butter in the same pan that I will use to make the filling—doing so saves myself from cleaning an additional dish!
   
   
2. Toast the coconut flakes and pecans. (Bake Time: 10 minutes)
   Toasting the coconut flakes and pecans brings out their natural oils and makes them more flavorful. The easiest way to toast everything is to spread the ingredients out in a thin layer on a sheet pan. Then, bake in the oven at a low temperature until fragrant and lightly toasted. That’s it!
   
   
3. Make butterscotch custard base. (Work Time: 5 minutes)
   The coconut pecan filling is held together with a butterscotch custard base. To make the base, whisk together the remaining ingredients for the filling (except the vanilla!) in a sauce pot. Then, bring to a boil over medium heat and cook until thickened enough to coat the back of a spoon, 3 to 5 minutes. Remove from the heat and whisk in the vanilla, followed by the toasted coconut and pecans.
   
   
4. Cool the coconut pecan filling.
   The coconut pecan filling needs to be cooled to room temperature before using in the cake. It will thicken as it cools, bringing it to the perfect consistency. It should take about 1 to 1 ½ hours for the filling to cool on a wire rack at room temperature. You can speed up the process by scraping the filling into a new bowl (different from the pan it was cooked in) to cool.

Next, make the chocolate sour cream ganache.

1. Prep the ingredients for the chocolate sour cream ganache. (Prep Time: 10 minutes)
   The chocolate sour cream ganache consists of only two ingredients: chocolate and sour cream. However, you need to prep the chocolate by finely chopping it into ¼- to ½-inch pieces. Doing so will help it melt faster and more evenly. I like to chop up my chocolate by hand—it usually takes around 10 minutes or so. If you want a shortcut, you can blitz the chocolate in a food processor.
   
   
2. Make the chocolate sour cream ganache. (Work Time: 10 minutes)
   Melt the chopped chocolate in a double boiler. Once the chocolate is melted, whisk in the cold sour cream until melted and combined. Congrats—you just made the chocolate sour cream ganache. Easy, right?
   
   If you done right, the ganache will come together fairly quickly into the perfect, spreadable texture once you add the sour cream to the melted chocolate. The trick is to use cold sour cream, straight from the fridge. The cold sour cream will combine with the warm melted chocolate into a silky, creamy texture perfect for spreading and piping.

Finally, assemble the German chocolate cake.

1. Assemble the cake layers. (Work Time: 10 minutes)
   When ready to assemble the cake, remove the cakes from the freezer. Unwrap each cake and discard the plastic wrap. If necessary, level the top of the cakes. Place one of the cake layers on a cake board or serving platter in the center of a rotating cake stand. Take an offset spatula and drop a generous ½ cup of the coconut pecan filling right in the middle of the top of the cake. Spread it evenly all over the top, just like you would spread butter on toast. Repeat the process with a second layer of cake. Then, stack the third and last layer on top. But there’s no need to top this layer of cake with the filling… yet.
   
   
2. Crumb coat the cake. (Work Time: 15 minutes)
   A crumb coat is a thin layer of frosting that’s spread over the naked cake to trap crumbs. If you’ve ever tried to frost a cake without a crumb coat, you’ll know that crumbs can shake loose from the cake and get caught in the frosting, leaving your cake with unsightly bumps. The crumb coat seals in any crumbs, allowing you to apply thicker and smoother layers of frosting later.
   
   To apply a crumb coat, follow the instructions to stack the cakes, layering frosting between each cake to “glue” them together. Cover the top and sides of the cake with a thin layer of frosting—this is the crumb coat. Use just enough frosting to cover the entire cake completely. There’s no need to spend the time to make it look pretty! You’ll end up covering the crumb coat later.
   
   Then, refrigerate the whole thing for 10 to 15 minutes, just enough for the frosting to harden. You won’t need to refrigerate the cakes for too long because, in theory, the cakes are still chilled from the freezer.

Now, make the German chocolate cake pretty.

1. Finish frosting the top and sides of the cake. (Work Time: 15 minutes)
   Once the crumb coat is set, finish frosting the cake. Transfer about ¼ to ⅓ cup of the remaining frosting to a piping bag fitted with a star tip and set aside—you’ll need this frosting for the top of the cake. But for now, use the offset spatula to cover the cake with the remaining frosting. 
   
   This is where you can be creative. You can use the remaining frosting to frost a perfectly smooth cake (similar to this pink champagne cake of mine), or use the offset spatula to create rustic swirls (like I did for this Hershey’s Perfectly Chocolate Cake). For this cake, I went a different route: I used the offset spatula to create horizontal lines on the cake.
   
   It looks impressive and it sounds intimidating, but it’s astonishingly easy. All I did was hold the tip of the offset spatula against the sides of the cake. I then rotated the cake on the stand, holding the spatula in place but moving it slightly upwards as I turn. Doing so creates a natural spiral up the cake, creating the horizontal lines. Confused? Check out this cake decorating video by Wilton that demonstrates the technique. Cool, right?!
   
   
2. Decorate the top of the cake. (Work Time: 10 minutes)
   Once you’re happy with the sides of your cake, it’s time to decorate its top. Again, this is where you can be creative. Because I am an overachiever, I decided to pipe the top of my cake to create a “well” or “dam” that would hold the coconut pecan filling in its center. I used a piping bag fitted with a closed star tip to pipe the shell border demonstrated in this Wilton tutorial. I then filled the center with the remaining coconut pecan filling and garnished everything with chocolate sprinkles to boot.
   
   If you’re pinched for time, simply cover the top of the cake with the rest of the coconut pecan filling. It will look plenty tasty and delectable, I promise!

6 Inch German Chocolate Cake Recipe Troubleshooting and FAQ

FAQ: Tools To Make This 6 Inch German Chocolate Cake Recipe

Do I need special tools to make this 6 inch German chocolate cake recipe?

It should go without saying, but you need three 6-inch cake pans to make this German chocolate cake.

You’ll also need the following:

• a round cake board
• a rotating cake stand
• an offset spatula
• a piping bag with a star tip

If you bake cakes regularly, it’s likely that you already have the tools I just listed.

I don’t own 6-inch cake pans. Can I make this recipe in a different sized cake pan instead?

In theory, yes, but I don’t recommend it. Why? You’ll need to do a TON of adjustments that vary depending on what cake pan you used. You’ll likely need to adjust the Bake Time of the cakes. And if you’re making a bigger cake (say, an 8- or 9-inch cake instead), you’ll likely need to adjust the quantities of the chocolate ganache and coconut pecan filling to match.

What’s a cake board?

A cake board is a stiff piece of cardboard that’s placed underneath the cake. The cake board makes it easy to transfer the cake from the rotating cake stand (which we’ll get to in a hot second) and onto a different serving plate or cake stand.

Cake boards come in different sizes to match the most commonly used cake pans. Professionals like to match the size of their cake board to their cake pan—that is, professional bakers will place a 6-inch round cake like this one on top of a 6-inch round cake board.

That being said, it’s easier for beginners and novice bakers to use a slightly larger cake board (e.g. pairing a 6-inch round cake with a 8-inch round cake board). Doing so makes it easier to pick the cake up for transfer. You can cover the rest of the cake board with a piped frosting border, or leave it as is—nobody will mind, I promise!

Do I really need a cake board for this 6 Inch German Chocolate Cake recipe?

No, you don’t really need a cake board. This recipe instructs you to place the cake on a cake board, and then place the whole thing in the center of a rotating cake stand. However, you can place the cake on its serving plate instead (and then place the serving plate on the rotating cake stand). If you’re opting for this method, it’s best to use a plate that’s completely flat—like any of these plates from Crate and Barrel’s Mercer collection (which I love and have, BTW). A flat plate gives you a level surface that makes it easier to frost the cake evenly and smoothly.

What’s a rotating cake stand?

A rotating cake stand, or a cake turntable, is a cake stand with a plate that rotates 360 degrees. This function allows bakers to smooth the sides of cakes evenly and efficiently. The best cake stands are sturdy, with a heavy base that doesn’t easily move when accidentally nudged.

I found my rotating cake stand at a local restaurant professional supply store; however, this Ateco model is very similar. If you’re on a budget, opt for this cheaper, lightweight plastic version by Wilton. I also like this rotating cake stand from Food52. It looks like a regular cake stand, so there’s no need to put yourself through the scary task of moving your beautiful, finished cake onto a serving platter!

Can I make this 6 inch German chocolate cake without a rotating cake stand?

Yes, but I don’t recommend it. In a pinch, you can use a lazy Susan by setting the cake on a serving platter, then placing it on an upside-down bowl on the lazy Susan’s center. You’ll be able to rotate the cake this way. That being said, it’s likely that you’re going to have a much harder time crumb coating your cake. Learn more in the next Troubleshooting and FAQ section!

Okay, now what’s an offset spatula?

While spatulas for cooking have a wide rectangular or square head, offset spatulas have a thin, blunt blade. This blade enables you to easily spread and scrape sauces, fillings, frostings and more when baking. If you don’t already own one, I recommend investing in both a short and long offset spatula with sturdy metal blades. These ones from Ateco are my favorites.

Can I make this 6 inch German chocolate cake recipe without an offset spatula?

Yes, but your life will be infinitely easier if you invest in an offset spatula. But without one, you can use a baking spatula, a butter knife, or the back of a spoon to cover the cake completely in frosting. Then, use a bench scraper or a (clean) ruler to smooth the sides of the cake for the crumb coat.

Can I make this 6 inch German chocolate cake recipe without a piping bag and a star tip?

Yes, but your cake will look different from mine.

If you don’t want to invest in a piping bag and a star tip, you can use a ziptop bag instead. Transfer the remaining frosting into the ziptop bag, then snip a corner of the bag with a pair of scissors. Voila! You’ve just hacked a piping bag. This makeshift piping bag can pipe little blobs of frosting.

If you want to skip the piping bag completely, feel free! You can just use the extra frosting to cover the sides and top of the cake completely, and then top the cake with the rest of the coconut pecan filling.

What star tip did you use for your 6 inch German chocolate cake?

I used this closed star Ateco 847 tip from this Ateco Jumbo Tip Set. But really, any star piping tip—opened or closed—will do!

FAQ: 6 Inch German Chocolate Cake Recipe Techniques

Why do I need to add boiling coffee to the cake batter?

Great question! I’ve been doing a lot of research to answer this question for some time now. I believe it’s a trick gleaned from old-fashioned chocolate cake recipes.

First of all, coffee and chocolate are frequently paired together in desserts. Even if a chocolate recipe doesn’t use coffee, the recipe still frequently instructs bakers to use espresso powder. Why? Coffee/espresso enhances the chocolate flavor, making it taste more intense and rich (without making it taste like coffee).

And according to my research, the hot coffee helps get rid of any stubborn lumps in the cocoa powder. Most old-fashioned chocolate cake recipes instruct you to make the batter by hand with a whisk. And if you’re a seasoned baker, you know how hard it can be to whisk lumps out of batter!

Furthermore, the hot coffee “blooms” the cocoa powder, deepening the cocoa powder’s chocolate flavor. It’s similar to how coffee and tea become more flavorful when steeped in hot water.

And finally, all that extra water makes the cake super moist.

Do I really need to toast the coconut flakes and pecans for the coconut pecan filling?

In the first step of the recipe below, I instruct you to toast your coconut flakes and pecans in the oven. Honestly, you can skip this step to save time, but your cake likely won’t be as good and flavorful as mine. Why? Toasting coconut flakes and nuts brings out more flavorful oils within the ingredients themselves, leading to deeper flavors. You also improve their texture by adding snap and crunchiness. If you skip this step, you’ll be sacrificing flavor and texture in your cake!

Many stores sell “toasted” coconut and “roasted” nuts. These are technically coconut flakes and nuts that have already been toasted. However, the longer they sit, the staler and less flavorful they become. So even if you have toasted coconut/roasted nuts on hand, I suggest that you toast them anyway. You may want to toast for less time than what’s listed in the recipe below—I’d start checking for doneness at the 5 minute mark.

Why do you freeze the cake before assembling?

To make life easier! Specifically: this chocolate cake has a super soft crumb. It can be difficult to assemble and frost the cake without ripping the crumb apart. In particular, the coconut pecan filling can be a little stiff—especially if it’s been refrigerated overnight! It needs some pressure to spread evenly across the cake.

So freezing helps solidify the cake crumb, without compromising its texture long term (that is, the cake will soften once more when it warms to room temperature). I don’t recommend skipping this step. If you do, you’ll have a much harder time assembling the cake!

Do I really need a crumb coat for this 6 inch German chocolate cake?

If you don’t care about the appearance of your cake, by all means, skip the crumb coat! However, if you’re making this 6 inch German chocolate cake to impress someone, I highly recommend crumb coating this cake.

I mentioned above that the cake has soft crumb can be really hard to frost, especially if you skipped freezing it. If you try and frost this cake without a crumb coat, it’s VERY likely that crumbs will shake loose from the cake and get caught in the frosting. However, the crumb coat will help seal crumbs from the cake, allowing you to apply thicker layers of frosting later.

How do I transfer the cake from the rotating cake stand onto a different cake stand for serving?

First, let me stress this: use a cake board!!! Doing so makes it much easier to transfer the cake from place to place. If you’re a beginner, I recommend getting a cake board that’s slightly larger than the size of cake you’re making (ie, using an 8-inch cake board for a 6-inch cake). A larger cake board makes it easier to pick the cake up by the board and move it place to place without messing up the frosting you worked so hard on.

However, I mentioned earlier that professionals tend to use the same size cake board as their cake. Like me! Though I’m not really a professional (I think I’m more akin to a contestant on The Great British Bake Off, maybe?), I used a 6-inch cake board for this German chocolate cake recipe. To transfer it to its serving platter, I used this handy Wilton tool for lifting cakes. I wedge it carefully underneath the cake to pick it up and transfer it to its new cake stand. In a pinch, you can use a long and wide offset spatula.

If you read all of the above but are still confused/worried, check out this awesome blog post by Sugar and Sparrow on how to transfer cakes from a turntable to a stand. She includes a video showing the method I described above!

FAQ: 6 Inch German Chocolate Cake Recipe Troubleshooting

Help! I froze the cakes like you instructed but now water is beading through the cake and frosting. What did I do wrong?

To answer this question, we need to understand where that water is coming from. That water is condensation from the frozen cake thawing as it comes to room temperature. It’s similar to how the outside of a glass full of ice water is wet on a hot day. Luckily, the cake is still perfectly safe to eat. The condensation just makes an ugly cake (lol).

To prevent this from happening, remove the cakes from the freezer and unwrap them about 10 minutes before you plan on assembling the cake. Doing so allows them to thaw slightly, helping prevent condensation.

Help! My ganache is super runny and impossible to spread/pipe without it losing its shape and dripping down the sides of the cake. What did I do wrong?

Absolutely nothing! It’s likely that the melted chocolate and/or sour cream was too warm when you combined the two ingredients together. It’s not the end of the world, I promise. All you need to do is let the ganache cool slightly until it reaches the perfect, spreadable texture. Depending on how warm your ingredients were, this cooling period can take anywhere from 10 minutes to a full hour!

If you want to avoid this snafu in the future, simply cook the chocolate until it is just melted. Then, use very cold sour cream, one that’s straight from the fridge. That’s it!

Help! I had the opposite problem. My ganache was super hard and impossible to spread and/or pipe. What did I do wrong?

Don’t panic! It’s likely that you just let the ganache sit too long. As the ganache cools, it hardens and solidifies to a texture akin to chocolate truffles. But there’s an easy fix! All you need to do is reheat it to spreadable consistency.

To reheat the ganache, spoon it into the top of a double boiler or a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium-low heat, stirring regularly, until the ganache is thick, smooth, and shiny. Remove from the heat.

This time around, cool the ganache at room temperature. Doing so will help you keep an eye on it and make sure that you don’t over cool it. Set the pan or bowl on a wire rack and cool for 1 to 2 hours, using a rubber spatula to stir occasionally.

FAQ: Making This 6 Inch German Chocolate Cake Recipe Fit Into Your Schedule

I don’t have all day to make this 6 inch German chocolate cake. What can I do?

Great question!

In general, I don’t make a layer cake recipe all in one day. Why? Layer cake recipes usually consist of many components and “mini recipes” within the recipe. To wit—at a minimum you usually need to make a recipe for a cake, then a recipe for a frosting. For more ambitious recipes like this one, you need to make the filling, too. To add insult to injury, each one needs to be cooled to the right temperature before assembling the cake (which is another recipe in itself). That’s basically four recipes all in one day, turning this cake into an all-day affair in the kitchen!

So what do I do? I break up the overall recipe over a series of a few days, making some components a few days ahead of assembling the cake. For this 6 inch German chocolate cake recipe, I recommend the following schedule:

Day 1: Make the Chocolate Cake and the Coconut Pecan Filling

Follow the recipe instructions to make the chocolate cake layers and cool them. As they cool, make the coconut pecan filling and follow the recipe instructions to cool the filling.

Once the chocolate layers are cool, individually wrap each cake in two layers of plastic wrap. Freeze overnight. Similarly, transfer the coconut pecan filling to an airtight container and refrigerate overnight.

Note that these components can be made well in advance of the rest of the cake. The chocolate cake layers freeze well for up to 3 months. The coconut pecan filling keeps for 5 days total in the refrigerator.

Day 2: Make the Chocolate Sour Cream Ganache and Assemble the German Chocolate Cake

Follow the recipe instructions to make and cool the chocolate sour cream ganache. Once ready, assemble the German chocolate cake.

For best results, slightly thaw both the chocolate cake layers and coconut pecan filling before assembling the cake. Simply unwrap the cakes and set them on the counter at room temperature 20 minutes before assembling the cake. Similarly, remove the coconut pecan filling from the refrigerator, uncover it, and let sit at room temperature for 20 minutes before assembling the cake.

FAQ: Storing 6 Inch German Chocolate Cake

How To Store 6 Inch German Chocolate Cake

The assembled German chocolate cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out. After that, cover the entire cake loosely with plastic wrap and refrigerate for up to 2 days.

Can I make the chocolate cake batter and save it for baking later?

Sadly, no. The cake batter uses baking soda to leaven the cake. Baking soda reacts immediately with other ingredients in the batter to create bubbles that get trapped in the cake batter. These bubbles then rise up in the oven to give the cake rise and create its texture. If you let the batter sit for too long, these bubbles will pop and dissolve, leaving you with a flat cake.

Can you freeze 6 Inch German Chocolate Cake?

Yes! You can freeze the 6 inch German chocolate cake in the following ways:

Freeze the baked, unfrosted chocolate cake layers and the coconut pecan filling.

Follow the recipe instructions for making and baking the chocolate cake layers. Once the layers have cooled, tightly wrap each cake layer in its own individual sheet of plastic wrap. Freeze for up to 3 months. To use in the recipe, there’s no need to thaw the cakes! Simply set the cake layers out on the counter 20 minutes before assembling the cake. Use in the recipe as directed.

You can also freeze the coconut pecan filling. Follow the recipe instructions to make the coconut pecan filling. Once cool, transfer to a ziptop bag and squeeze any extra air out of the bag. Freeze for up to 3 months. To use in this recipe, transfer to the refrigerator to thaw overnight the day before assembling the cake. Set the bag of filling out on the counter 20 minutes before assembling the cake. Use in the recipe as directed.

However, I do not recommend freezing the chocolate sour cream ganache. The ganache tends to separate as it thaws—it’s best to make it from scratch each time!

Freeze any leftover slices of 6 inch German chocolate cake.

Tightly wrap any leftover slices of cake in plastic wrap and freeze for up to 3 months. To serve, transfer to the refrigerator to thaw overnight. Rewarm for 10 to 20 second intervals in the microwave until room temperature.

More 6 Inch Cakes

• 6 Inch Cheesecake Recipe
• 6 Inch Yellow Birthday Cake with Chocolate Frosting
• Banana Chocolate Cake with Graham Cracker Frosting
• Blackberry Birthday Cake
• Chocolate Orange Cake with Salted Cream Cheese Frosting
• Classic Yellow Cake with Chocolate Crème Fraîche Frosting
• Frankenstein Cake
• Milk Bar Chocolate Chip Cake
• Milk Bar Funfetti Cake
• Paint Splatter Cake
• Red Velvet Cake with Ermine Frosting
• Strawberry Shortcake
• Triple Chocolate Banana Cake
• White Rose Cake with Mousse Frosting

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• Fault Line Cake Tutorial
• Geode Cake Tutorial
• Hershey’s Perfectly Chocolate Cake
• Peanut Butter and Jelly Cake
• Rainbow Unicorn Cake
• Vietnamese Iced Coffee Cake

More Small Batch Recipes

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• Baked Ube Mochi Donuts (makes 6 donuts!)
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• Blueberry Muffins (makes 4 muffins!)
• Brookie Bars (makes 8 petite bars!)
• Chocolate Chip Cookies (makes 6 cookies!)
• Cinnamon Rolls (makes 4 rolls!)
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• Pecan Sticky Buns (makes 6 rolls!)
• Strawberry Sheet Cake (makes 8 petite slices!)
• Yellow Sheet Cake (makes 8 petite slices!)