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This Mini German Chocolate Cake is a rich, indulgent dessert featuring moist dark chocolate cake and a luscious coconut-pecan frosting. Perfect for a special occasion or a sweet treat, it delivers all the flavor of the classic in a smaller size.
If you’re in the mood for more mini cake recipes, don’t miss our rich Devil’s Food Cake, moist Chocolate Cake, flavorful Hummingbird Cake, decadent Texas Sheet Cake, classic Pound Cake, and vibrant Red Velvet Cake.
Why You’ll Love This Recipe
- Perfectly Portioned: Just the right size for small celebrations or a treat for yourself.
- Rich and Decadent: Our mini German chocolate cake features deep chocolate paired with a sweet, nutty coconut-pecan frosting.
- Pantry-Friendly: Uses simple, everyday ingredients you likely already have on hand.
- Beginner-Friendly: Easy-to-follow instructions make this recipe approachable for any baker.
This Mini German Chocolate Cake offers all the classic flavors in a simple, single-layer version. Unlike the traditional layered cake, this one is baked in a small dish and topped with a rich coconut-pecan frosting. Fun fact: despite its name, this cake isn’t from Germany—it’s named after Samuel German, the American baker who developed the dark baking chocolate used in the original recipe. Our version keeps it easy without sacrificing any of the deliciousness.
Ingredients
If you have any ingredients leftover from this mini German chocolate cake recipe, check out our Leftover Ingredients Recipe Finder.
For the Cake
- Flour: The foundation of the cake, providing structure and a soft texture. All-purpose flour works best for its balance of protein content, ensuring the cake is neither too dense nor too fluffy. For a gluten-free German Chocolate Cake, use a gluten-free 1:1 flour blend.
- Baking Soda & Baking Powder: These are leavening agents that help the cake rise. Baking soda reacts with acidic ingredients (like sour cream) for lift, while baking powder adds volume.
- Salt: A pinch of salt is crucial to balance the sweetness and bring out the chocolate flavor.
- Butter: Adds richness and moisture to the cake. Butter’s creaminess contributes to the soft crumb of the cake. Use salted or unsalted butter.
- Sugar & Brown Sugar: Sugar sweetens the cake, while brown sugar adds a hint of molasses flavor and extra moisture, contributing to a tender crumb. If you don’t have any brown sugar, consider making a small batch of brown sugar with just molasses and granulated sugar.
- Egg: An egg binds the ingredients together and contributes to the cake’s structure and stability.
- Vegetable, Canola, or Avocado Oil: Oil keeps the cake moist. They’re neutral in flavor, ensuring the chocolate and coconut flavors shine. Use either type of oil.
- Vanilla Extract: Enhances the overall flavor of the cake, adding a subtle depth to the chocolate.
- Unsweetened Cocoa Powder: Provides the rich chocolate flavor essential to German Chocolate Cake. Unsweetened cocoa powder ensures the chocolate flavor is prominent without adding extra sugar. Extra cocoa powder can be used in a small batch of Chocolate Scones and Brownies.
- Hot Coffee: The heat from the coffee helps to bloom the cocoa powder, intensifying the chocolate flavor. Coffee also adds depth and complexity to the cake’s taste profile.
- Sour Cream: Adds moisture and a slight tanginess, balancing the sweetness. It also interacts with baking soda for a tender texture. If you have leftover sour cream, consider using it in a Chicken and Rice Casserole, a small batch of Corn Muffins, and in a creamy Hot Spinach Dip.
For the German Chocolate Cake Frosting
- Butter: Creates a smooth, rich base for the frosting.
- Brown Sugar: Gives the frosting a deep, caramel-like sweetness.
- Egg Yolk: Thickens the frosting and adds richness. Save the egg white to use in any of our egg white recipes like Coconut Macaroons and a mini Texas Sheet Cake.
- Heavy Cream: Provides creaminess and a smooth consistency to the frosting. Use any extra heavy cream in a Mini French Silk Pie, Tiramisu, or even Fettuccine Alfredo!
- Vanilla: Complements the sweet, nutty flavors of the frosting.
- Sweetened Shredded Coconut & Chopped Pecans: These are signature to German Chocolate Cake frosting, adding texture, nuttiness, and a sweet, tropical flavor. Coconut and pecans can also be found in our Ambrosia, Butter Pecan Granola, and Cowboy Cookies recipes.
Recipe Variations
Here are a few ways to customize your Mini German Chocolate Cake to suit your taste or needs:
- Chocolate Frosting Option: Prefer a classic chocolate frosting? Use the rich chocolate frosting recipe from our Mini Devil’s Food Cake for a decadent topping.
- Add Espresso: Enhance the chocolate flavor with a shot of espresso instead of coffee.
- Nut-Free German Chocolate Cake: Skip the pecans in the frosting to create a nut-free version while keeping the sweet, creamy topping.
- Mini Layered German Chocolate Cake: Bake the batter in two 10-ounce ramekins to create a layered cake. Frost between the layers for an elegant, mini version of the classic.
- Spiced German Chocolate Cake: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced twist that’s perfect for the holidays or any time you want something different.
How To Make A German Chocolate Cake
These step-by-step photos and instructions help you visualize how to make this small German chocolate cake recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Getting Started: Begin by preheating your oven to 350 degrees F (177 degrees C). Lightly grease a 5×7-inch baking dish and put it aside.
- Mix Dry Ingredients: In a small bowl, sift the flour, baking soda, baking powder, and salt together. Keep this mixture aside for later use.
- Cream Butter and Sugars: In a medium-sized bowl, use a hand mixer to cream the butter and sugars on medium speed for 2 minutes, until the mixture becomes light and fluffy.
- Add Egg, Oil, and Vanilla: Switch the mixer to low speed and first add the egg, followed by the oil and vanilla, beating them until they are well incorporated.
- Combine Cocoa and Coffee: In another small bowl, whisk the cocoa powder with hot coffee until you get a smooth mixture.
- Mix in Chocolate: On low speed, gradually mix the chocolate-coffee mixture into the batter.
- Incorporate Flour and Sour Cream: Continue with the mixer on low, slowly add half of the flour mixture, then blend in the sour cream. Follow this by adding the remaining flour mixture, mixing until just combined.
- Bake the Cake: Transfer the batter to the prepared baking dish.
- Bake for 40-45 minutes, or until a toothpick or a sharp knife inserted into the center of the cake comes out clean.
- Make the Frosting: While the cake cools, start preparing the frosting. Melt butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves. Add the egg yolk and cream, constantly stirring until the mixture reaches a gentle boil. Continue whisking for about 5 minutes until the mixture thickens.
Pro Tip: If you see egg pieces in the frosting, stir vigorously until they dissolve.
- Remove from heat, then stir in vanilla, toasted pecans, and coconut. Allow the frosting to cool completely; it will thicken further as it cools.
- Frost the Cake: Once the cake and frosting have cooled, evenly spread the coconut pecan filling over the top of the cake. You can garnish with extra toasted pecans and coconut if you like.
Serving Size: This mini cake makes 4 to 6 servings, depending on how large you slice it. For a dessert table or larger spread, you can cut smaller portions to serve more people.
Expert Tips
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your German Chocolate Cake comes out perfectly every time. This cake comes together quickly so it’s a good idea to fully understand the recipe and have everything ready before beginning.
- Room Temperature Ingredients: Ensure ingredients like eggs and butter are at room temperature for better mixing.
- Don’t Overmix: Mix the batter just until ingredients are combined to keep the cake tender.
- Properly Measure Flour: Spoon flour into a measuring cup and level off with a knife for accuracy.
- Frosting Consistency: Cook the frosting until it thickens to ensure it spreads well and sets on the cake.
Serving Suggestions
- Vanilla Ice Cream: A creamy addition that pairs beautifully with the rich chocolate and sweet frosting.
- Fresh Berries: Add a pop of fresh, tangy flavor to balance the sweetness.
- Whipped Cream: A light and airy topping that softens each bite.
- Dusting of Cocoa Powder: A simple, elegant touch to finish off the cake.
Frequently Asked Questions
For best results, it’s recommended to use a 5×7 inch baking dish.
Store in an airtight container in the fridge for up to 3 days.
Yes, freeze without frosting for up to 3 months.
Make sure you’ve cooked the frosting long enough to evaporate excess liquid and achieve the desired thickness. If it’s still too thin, chilling the frosting in the fridge might help it set. Conversely, if your frosting is overly thick, you can thin it by adding a small amount of cream or milk.
You can bake the cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store at room temperature. Make the frosting on the day of serving for the best texture and flavor.
You can use hot water or milk as a substitute for coffee. Keep in mind that coffee enhances the chocolate flavor but won’t make the cake taste like coffee.
Absolutely! Double the ingredients and bake it in a larger dish, like an 8×8-inch pan. The baking time may need to be adjusted.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this mini German chocolate cake recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Mini German Chocolate Cake
Equipment
Ingredients
For the cake
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons butter -softened (room temperature)
- 6 tablespoons granulated sugar
- 3 tablespoons brown sugar -packed
- 1 large egg
- ½ tablespoon avocado oil or use vegetable or canola oil
- ½ tablespoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons hot coffee
- ¼ cup sour cream
For the frosting
- 2 tablespoons butter
- ¼ cup brown sugar -packed
- 1 large egg yolk
- ⅓ cup heavy cream
- ½ teaspoon vanilla extract
- ½ cup sweetened shredded coconut
- ¼ cup chopped pecans
Instructions
Make the cake
- Begin by preheating your oven to 350 degrees F (177 degrees C). Lightly grease a 5×7-inch baking dish and put it aside.
- In a small bowl, sift the flour, baking soda, baking powder, and salt together. Keep this mixture aside for later use.
- In a medium-sized bowl, use a hand mixer to cream the butter and sugars on medium speed for 2 minutes, until the mixture becomes light and fluffy.
- Switch the mixer to low speed and first add the egg, followed by the oil and vanilla, beating them until they are well incorporated.
- In another small bowl, whisk the cocoa powder with hot coffee until you get a smooth mixture.
- On low speed, gradually mix the chocolate-coffee mixture into the batter.
- Continue with the mixer on low, slowly add half of the flour mixture, then blend in the sour cream. Follow this by adding the remaining flour mixture, mixing until just combined.
- Transfer the batter to the prepared baking dish.Pro Tip: Place the baking dish on a rimmed baking sheet to catch any possible spills.
- Bake for 40-45 minutes, or until a toothpick or a sharp knife inserted into the center of the cake comes out clean.
Make the frosting
- While the cake cools, start preparing the frosting. Melt butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves.
- Add the egg yolk and cream, constantly stirring until the mixture reaches a gentle boil. Continue whisking for about 5 minutes until the mixture thickens.Pro Tip: If you see egg pieces in the frosting, stir vigorously until they dissolve.
- Remove from heat, then stir in vanilla, toasted pecans, and coconut. Allow the frosting to cool completely; it will thicken further as it cools.
- Once the cake and frosting have cooled, evenly spread the coconut pecan filling over the top of the cake. You can garnish with extra toasted pecans and coconut if you like.
Notes
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your German Chocolate Cake comes out perfectly every time. This cake comes together quickly so it’s a good idea to fully understand the recipe and have everything ready before beginning.
- Room Temperature Ingredients: Ensure ingredients like eggs and butter are at room temperature for better mixing.
- Don’t Overmix: Mix the batter just until ingredients are combined to keep the cake tender.
- Properly Measure Flour: Spoon flour into a measuring cup and level off with a knife for accuracy.
- Frosting Consistency: Cook the frosting until it thickens to ensure it spreads well and sets on the cake.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I wanted it more like a genuine German chocolate so I subbed water for coffee and only dis 2 Tbsp of cocoa. Came out great.