This post may contain affiliate links. Please read our disclosure policy.
This Mini German Chocolate Cake is a smaller version of the classic, baked in a single layer and topped with a rich coconut-pecan frosting. It’s moist, chocolatey, and perfectly sized.
Why You’ll Love This Recipe
- Perfectly Portioned: A small German chocolate cake that is ideal for small gatherings or when you want a homemade cake without leftovers.
- Rich Chocolate Flavor: Moist chocolate cake topped with a classic coconut-pecan frosting for an authentic German chocolate cake taste.
- Simple Ingredients: Made with pantry staples like flour, cocoa powder, sugar, and butter.
I love this mini German chocolate cake because it delivers the same classic flavor as the traditional layered version but in a smaller, more manageable size.
Baking it in a small dish makes it feel less intimidating, and the rich coconut-pecan frosting turns it into a truly special dessert that’s worth every step.
Looking for more mini cake recipes? Try our mini devil’s food cake, mini lemon cake, small hummingbird cake, small Texas sheet cake, small pound cake, and mini red velvet cake.
Ingredients
If you have any ingredients leftover from this mini German chocolate cake recipe, check out our Leftover Ingredients Recipe Finder.
- Granulated Sugar & Brown Sugar: White sugar sweetens, while brown sugar adds moisture and a hint of molasses. You can make brown sugar at home with just molasses and granulated sugar.
- Egg: Provides structure and stability by binding the ingredients together.
- Oil (Vegetable, Canola, or Avocado): Keeps the cake moist while letting the chocolate and coconut flavors shine.
- Unsweetened Cocoa Powder: Brings the rich chocolate flavor without extra sweetness. Use cocoa powder in small batch chocolate scones and small batch brownies.
- Hot Coffee: Blooms the cocoa powder and deepens the chocolate taste.
- Sour Cream: Adds moisture, tanginess, and works with the baking soda to keep the cake tender. Use leftover sour cream in a small chicken and rice casserole, a small batch of corn muffins, and single serving hot spinach dip.
- Frosting Ingredients: Butter, brown sugar, egg yolk, heavy cream, vanilla, sweetened shredded coconut, chopped pecans.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try these simple ways to change up your small German chocolate cake for different flavors and occasions:
- Chocolate Frosting: Swap the traditional coconut-pecan frosting for the rich chocolate frosting from our mini devil’s food cake.
- Add Espresso: Replace the coffee with a shot of espresso to intensify the chocolate flavor.
- Nut-Free Version: Leave out the pecans in the frosting while keeping the creamy coconut topping.
- Mini Layer Cake: Divide the batter into two 10-ounce ramekins and frost between the layers for a smaller layered German chocolate cake.
- Spiced Cake: Mix in a pinch of cinnamon or nutmeg for a warm, spiced version that’s especially nice during the holidays.
How To Make A German Chocolate Cake
These photos and instructions help you visualize how to make this homemade German chocolate cake recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Getting Started: Preheat the 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 together flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In a medium bowl, use a hand mixer to beat butter and sugars on medium speed for 2 minutes, until light and fluffy.
- Add Egg, Oil, and Vanilla: On low speed, beat in the egg, then add the oil and vanilla until well combined.
- Combine Cocoa and Coffee: In another small bowl, whisk cocoa powder with hot coffee until smooth.
- Mix in Chocolate: Mix the cocoa-coffee mixture into the batter on low speed.
- Incorporate Flour and Sour Cream: Add half the flour mixture, then the sour cream. Finish with the remaining flour mixture, mixing just until combined.
- Bake the Cake: Pour batter into prepared baking dish. Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Frosting: In a medium saucepan, melt butter over medium heat. Stir in brown sugar until dissolved. Add egg yolk and cream, stirring constantly. Bring to a gentle boil and cook for about 5 minutes, whisking until thickened.
- Remove from heat. Stir in vanilla, pecans, and coconut. Let cool completely; the frosting will continue to thicken as it cools.
- Frost the Cake: Spread cooled frosting over the cake. Garnish with extra pecans and coconut, if desired.
Expert Tips
- Read First: Review the full recipe and ingredient notes before starting. This cake comes together quickly, so have everything ready.
- Room Temperature Ingredients: Let butter and eggs come to room temperature for smoother mixing.
- Avoid Overmixing: Mix just until combined to keep the cake light and tender.
- Measure Flour Correctly: Spoon flour into the measuring cup and level with a knife for accuracy.
- Frosting Consistency: Cook the frosting until thickened so it spreads easily and sets properly.
Frequently Asked Questions
For best results, use a 5×7 inch baking dish.
The cake can be kept at room temperature for up to 2 days. For longer storage, refrigerate it and bring to room temperature before serving.
Yes, wrap the cooled, unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Add the frosting after thawing.
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.
Yes, simply leave out the pecans in the frosting for a nut-free version.
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 to 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
- Preheat oven to 350°F (177°C). Lightly grease a 5×7-inch baking dish and set aside.
- In a small bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, use a hand mixer to beat butter and sugars on medium speed for 2 minutes, until light and fluffy.
- On low speed, beat in the egg, then add the oil and vanilla until well combined.
- In another small bowl, whisk cocoa powder with hot coffee until smooth.
- Mix the cocoa-coffee mixture into the batter on low speed.
- Add half the flour mixture, then the sour cream. Finish with the remaining flour mixture, mixing just until combined.
- Pour batter into prepared baking dish.Pro Tip: Place the baking dish on a rimmed baking sheet to catch any possible spills.
- Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Make the Frosting
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar until dissolved.
- Add egg yolk and cream, stirring constantly. Bring to a gentle boil and cook for about 5 minutes, whisking until thickened.Pro Tip: If you notice small pieces of egg, whisk vigorously until smooth.
- Remove from heat. Stir in vanilla, pecans, and coconut. Let cool completely; the frosting will continue to thicken as it cools.
- Spread cooled frosting over the cake. Garnish with extra pecans and coconut, if desired.
Notes
- Read First: Review the full recipe and ingredient notes before starting. This cake comes together quickly, so have everything ready.
- Room Temperature Ingredients: Let butter and eggs come to room temperature for smoother mixing.
- Avoid Overmixing: Mix just until combined to keep the cake light and tender.
- Measure Flour Correctly: Spoon flour into the measuring cup and level with a knife for accuracy.
- Frosting Consistency: Cook the frosting until thickened so it spreads easily and sets properly.
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 know this is called Germany Chocolate Cake in the states, however I can tell all my fellow Americans there is no such cake here in Germany. Have lived her 27 plus yrs and married to a German.. Looks delic though. <3
You’re absolutely right – German Chocolate Cake isn’t from Germany, and we actually mention that in the post. The recipe is named after Samuel German, who developed the baking chocolate used in the original version of the cake. I hope you’ll consider giving it a try, it’s a smaller version of the classic and truly delicious. We’d love to hear what you think if you do!
I just made this , its so very good! i did replace the coffee for water and used 2 T of the water and cocoa.
Used plain Greek yogurt instead of sour cream because that’s what I had. Easy and delicious recipe, love that sweetened condensed milk was not used for the icing. I rarely have it on hand.
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.