This German Chocolate Cake Recipe is amazing! It’s a moist, delicious chocolate cake with a layer of rich coconut-pecan frosting. You’ll love this classic dessert recipe. german chocolate cake is perfect for any occasion. Whether you’re looking for a showstopper cake for a party or a simple, yet delicious dessert for your family, this german chocolate cake recipe is sure to please. Give it a try today!
There are Cake Recipes here for every occasion, whether you’re looking for something rich and chocolatey or light and fruity. Whether you want to bake a cake from scratch or use a cake mix, there’s a cake recipe out there that’s perfect for you. And if you’re feeling really adventurous, you can always try your hand at decorating a cake with frosting and fondant. Whatever your cake aspirations may be, there’s a recipe out there that will help you achieve them. So go ahead and get baking!
Ingredients Needed for This Recipe
Here’s what you need to make this incredible cake!
- Bakers Germans Sweet Chocolate– Bakers Germans Sweet Chocolate is a popular choice for german chocolate cake because it has a rich, sweet flavor that pairs well with the chocolate cake. The chocolate also provides a deep, dark color that is perfect for german chocolate cake. In addition, Bakers Germans Sweet Chocolate has a smooth texture that helps to create a light and fluffy cake.
- Unsalted Butter–Unsalted butter has a higher moisture content than salted butter, which means it yields a softer, smoother texture. This is why unsalted butter is often used in delicate baked goods like german chocolate cake. The higher moisture content helps to keep the cake moist and fluffy, while the lack of salt prevents the cake from becoming too dense.
- Granulated Sugar– Granulated sugar helps to enhance the chocolate flavor of the cake and gives it a rich, moist texture. In addition, granulated sugar helps to keep the cake from crumbling. When combined with other ingredients, such as butter and eggs, granulated sugar creates a stable structure that helps the german chocolate cake to hold its shape.
- Egg Yolks– German chocolate cake is not complete without its signature gooey, chocolatey topping. This oven-baked ganache is made with egg yolks, which give it a deep yellow color and rich flavor. The ganache sets as it cools, creating a delicious and decadent topping for german chocolate cake.
- Egg Whites– One of the key ingredients in a good german chocolate cake is egg whites. Egg whites help to add structure and stability to the cake, ensuring that it holds together well. They also help to create a light and airy texture, which is essential for a good german chocolate cake.
- Pure Vanilla– German chocolate cake is a rich, moist and chocolatey dessert, often made with a dark chocolate ganache or frosting. The addition of pure vanilla extract helps to balance out the sweetness of the cake, giving it a more complex flavor. Vanilla is also a natural source of antioxidants, which can help to protect your cells from damage.
- Buttermilk– When added to german chocolate cake batter, the acidity of the buttermilk helps to balance out the sweetness of the chocolate. In addition, the fermentation process also adds CO2 to the batter, which helps the cake to rise and become fluffy.
- Sifted Cake Flour– Sifted cake flour helps to lighten the cake and make it more moist. It also gives the cake a more tender crumb. As a result, german chocolate cake made with sifted cake flour is softer and more flavorful than cakes made with traditional all-purpose flour. If you’re looking for a german chocolate cake that is truly mouth-watering, be sure to use sifted cake flour in your recipe.
- Salt– The salt helps to balance the sweetness of the cake and make it more flavorful. It also helps to moisten the cake and make it more dense.
- Baking Soda– The chocolate cake is often made with baking soda, which helps to give it a light and fluffy texture. Baking soda is also a leavening agent, which means it helps the cake to rise during baking.
- Evaporated Milk– Evaporated milk is a key ingredient in german chocolate cake frosting, and for good reason. The milk’s lower water content makes it more concentrated, which gives the frosting a richer flavor. In addition, the milk’s sugars are more concentrated, which creates a smoother, more velvety texture. And because it’s less likely to curdle than regular milk, evaporated milk also ensures that your frosting will be perfectly smooth every time.
- Flaked Sweetened Coconut– german chocolate cake is a classic dessert that many people love. The rich chocolate cake is topped with a creamy, sweet frosting made with coconut, pecans, and sugar. While there are many different ways to make german chocolate cake frosting, one of the best ingredients to use is flaked sweetened coconut. The coconut flakes add texture and flavor to the frosting, and they also help to keep the frosting stable.
- Chopped Pecans– Chopped pecans are a great addition to german chocolate cake frosting. Pecans add a delicious nutty flavor and texture to the frosting, which makes it even more flavorful and enjoyable.
Baking Essentials from Amazon
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What Makes German Chocolate Cake Different?
German chocolate cake is usually made with a chocolate sponge cake, filled with a chocolate ganache or buttercream, and iced with a coconut-pecan frosting. While there are many variations of the cake, the most common ingredients are milk chocolate, butter, eggs, sugar, flour, baking powder, and vanilla extract.
The cake gets its name from the German’s Sweet Chocolate that is used in the cake batter and frosting. German chocolate cake is often served at birthday parties and other special occasions. It is also a popular choice for wedding cakes. Whether you’re celebrating a special occasion or just crave a delicious chocolate treat, German chocolate cake is sure to satisfy your sweet tooth.
Do You Need to Refrigerate German Chocolate Cake?
German chocolate cake is a delicious and popular dessert. Made with chocolate, coconut, and pecans, it’s a treat that’s perfect for any occasion. But when it comes to storing german chocolate cake, there’s one big question: does it need to be refrigerated? The answer is maybe. If your german chocolate cake contains icing made with dairy products, then it should be refrigerated to prevent the icing from spoiling.
However, if the german chocolate cake is made with non-dairy frosting, it can be stored at room temperature. So, whether you refrigerate your german chocolate cake or not depends on the ingredients in the frosting. But one thing is for sure: german chocolate cake is best enjoyed fresh!
Why Did My German Chocolate Cake Fall Apart?
If you’ve ever made a German chocolate cake and found that it fell apart, you’re not alone. It’s a common problem that can be caused by a few different things. One possibility is that the ingredients weren’t properly combined. When making a cake, it’s important to cream the butter and sugar together until they’re light and fluffy. If you don’t do this, the cake will be dense and heavy, and more likely to fall apart.
Another possibility is that the cake was overcooked. German chocolate cake should be moist and tender, not dry and crumbly. If you think your cake might be overcooked, try reducing the cooking time next time you make it. With a little trial and error, you’ll soon perfect your German chocolate cake recipe.
Have you ever wondered why German chocolate cake is called German chocolate cake?
It turns out that the recipe for this delicious cake actually originated in America, not Germany.
The cake was first created in the 1850s by an American baker named Samuel German. German developed a type of sweetened chocolate that was specially formulated for baking, and he decided to name it after himself. The recipe for German’s chocolate cake appeared in an American cookbook in 1857, and it quickly became a popular dessert.
Today, German chocolate cake is enjoyed by people all over the world – even though it has nothing to do with Germany!
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German chocolate cake is a personal favorite of mine. It’s a rich chocolate cake that’s traditionally filled and frosted with a coconut-pecan filling. The contrast of the moist cake with the sweet filling is simply irresistible.
If you’ve never tried baking a cake at home, I highly recommend giving it a go.
You’ll Love These Other Cake Recipes!
- Red Velvet Sheet Cake Recipe
- Instant Pot Layered Chocolate Cake
- Easy Custard Cake Recipe
- Butter Pecan Pound Cake Recipe
A lot of people think that German chocolate cake is this crazy, difficult recipe that only professional bakers can make. But the truth is, as you can see from our recipe, it’s actually a pretty simple cake to make at home!
So if you’ve ever been intimidated by German chocolate cake, don’t be! Just grab your ingredients and give it a try. I promise, you’ll be pleasantly surprised at how easy it is to make!
More Amazing Chocolate Recipes
- Chocolate Peppermint Espresso Cookies
- Chocolate Pie Recipe
- Double Chocolate Cupcakes Recipe
- Bakers Chocolate Bliss Cheesecake
- 1 Cup Evaporated Milk
- 1 Cup Sugar
- 3 Egg Yolks
- 1 Stick Real Butter
- 1 Teaspoon Pure Vanilla
- 1 1/3 Cups Flaked Sweetened Coconut
- 1 Cup Chopped Pecans
- 1 Package, Baker’s German’s Sweet Chocolate 4 Ounces
- 1/2 Cup Boiling Water
- 2 Sticks Real Butter
- 2 Cups Granulated Sugar
- 4 Egg Yolks
- 4 Egg Whites
- 1 Teaspoon Real Vanilla
- 1 Cup Buttermilk
- 2 1/2 Cups Sifted Cake Flour (sift then measure) 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- Preheat the oven to 350 degrees.
For the Cake:
- Prepare three 9′′ round cake pans, by lining them with rounds of wax paper. Grease the insides of the pans and the wax paper rounds and dust them with cocoa.
- Place the water in a measuring cup and heat in a microwave until it’s very hot. Break up the chocolate bar and drop into the water. Stir it once or twice with a spoon and set it aside to cool.
- Separate the egg yolks from the egg whites, placing the yolks in a small bowl and the whites in the large mixing bowl of a stand mixer, or use a hand mixer.
- Sift the cake flour into a bowl. Remeasure and place back into a sifter or wire mesh strainer. Add the salt and baking soda and sift again. Set aside.
- Using the whisk attachment, mix the egg whites on high speed for a couple of minutes until they form stiff peaks. Refrigerate until ready to fold into the cake batter.
- Place the butter and sugar together in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar together until they are light and creamy. Add the egg yolks, one at a time, and mix until incorporated. Add the melted chocolate and vanilla and mix until they are incorporated.
- Add the buttermilk and dry ingredients alternately, starting with the buttermilk and ending with the dry ingredients. Mix the dry ingredients only until incorporated. Do not over mix.
- Gently fold in the beaten egg whites with a spatula. It’s okay if you see specks of egg white in the batter.
- Spread the batter evenly into the prepared cake pans. Bake until a toothpick inserted into the center of each cake layer comes out with only a moist crumb on it. About 25 minutes.
- Transfer the cakes to a countertop. Let sit for five minutes. Run a sharp knife around the inside edges of each cake pan. Slightly shake each pan to ensure that the cake is not sticking to the pan. Invert each cake layer onto a wire cooling rack. Peel off the wax paper rounds and let the cake layers cool while making the frosting.
For the Frosting:
- Place the milk, sugar, egg yolks, butter and vanilla in a large saucepan. Cook over medium heat while stirring slowly but constantly until the mixture has thickened. This usually takes about 12 minutes. If you double the recipe, it takes 3 to 4 minutes longer.
- Remove the mixture from the heat and add the coconut and pecans. Mix to combine and frost the cake as desired.
- Store in an airtight container until ready to serve.