German Chocolate Cake would be a great gift for those fathers in your life. Or if you have a special event coming up, like a birthday, holiday or a nice Sunday dinner, this is the cake for you.
I have really enjoyed this cake, it is moist, a little more dense and packed with great flavor.
If you aren’t big on coconut and pecans just use regular frosting, and you will still love this cake.
What Ingredients Do I Need For German Chocolate Cake?
Here’s a list of ingredients you’ll need to make this Cake (scroll down for the full recipe):
Cake:
- Hot water
- Baker’s German’s Sweet Chocolate Baking Bar
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Cocoa powder
- Butter
- Granulated sugar
- Eggs, separated
- Vanilla extract
- Buttermilk
Frosting #1:
- Butter
- Powdered sugar
- Cocoa powder
- Salt
- Vanilla extract
- Milk
Frosting #2:
- White sugar
- Brown sugar
- Evaporated milk
- Egg yolks
- Butter
- Salt
- Vanilla extract
- Shredded coconut, sweetened
- Chopped pecans
How Do I Make German Chocolate Cake?
Here’s the simple steps you’ll follow to make this Cake (scroll down for the full recipe):
Cake:
- Prepare two 9″ round pans by lightly greasing with non stick cooking spray.
- Preheat the oven to 350 degrees.
- Place the water into a medium bowl. Then add the chocolate and stir until the chocolate has melted.
- Then in another bowl place the flour, baking soda, baking powder, salt and cocoa.
- Then using a stand mixer, whip the butter and sugar until they become nice and fluffy
- Add the egg yolks, (one at a time is best), then add the vanilla, and the melted chocolate and mix.
- Slowly add the flour mixture and part of the buttermilk, then more of the flour and more of the buttermilk.
- Then whip the egg whites until they start to form peaks. Then add the 1/8 cup white sugar.
- Fold the egg whites into the cake batter with a wooden spoon.
- Divide the batter evenly into the 2 pans and then place the cake pans into the oven; bake for 30 – 35 minutes.
- Allow the cakes to rest on a wire rack in the pan for about 10 minutes. Then remove the cakes to a wire rack and allow them to completely cool.
Frosting #1:
- Place the butter that is softened into a bowl and whip.
- Add the powdered sugar, cocoa, salt, vanilla and milk a little bit at a time until the frosting reaches the perfect consistency.
Frosting #2:
- In a medium pan, place the sugars, milk and egg yolks. Mix the mixture with a whisk.
- Add the butter and the salt. Cook over medium heat, stirring with your whisk, until all the ingredients are melted and the mixture starts to boil and thicken.
- Remove the mixture from the heat and add the vanilla extract, coconut and pecans. Allow the mixture to cool completely.
- Then place one of the cooled cakes onto a plate. Spread some of the frosting #2 on top.
- Place the other cake on top. Then use frosting #1 to frost the sides of the cake and top.
- Place some of the frosting #2 into the center of the cake.
Can I Make German Chocolate Cake Ahead Or Freeze It?
- Yes, German Chocolate Cake can be made ahead.
- After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and put each layer in a ziplock freezer bag.
- They can be frozen for up to 3 months.
- Both of the frostings can be made ahead and then refrigerated in a covered container.
- The coconut frosting will keep for 1-2 weeks.
- The chocolate frosting will keep for 2-3 weeks.
- Allow the frostings to come to room temperature before frosting the cake.
- Or, your assembled German Chocolate Cake can also be frozen for 2-3 months.
- The best way to freeze it, is to slice the cake and wrap each slice in plastic wrap, then plac in an airtight freezer container.
- Allow to come to room temperature before serving.
More Decadent Cakes For You:
Yield: 28 people
German Chocolate Cake
German Chocolate Cake is moist, a little more dense and hard to resist. The coconut and pecan frosting will have you coming back for seconds.
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Ingredients
Cake:
- 1/2 cup hot water
- 4 ounces of Baker's German's Sweet Chocolate Baking Bar, broke into pieces
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 baking powder
- 1/2 teaspoon salt
- 1/2 Tablespoon cocoa powder
- 1 1/4 cups butter, softened
- 1 3/4 cups granulated sugar + 1/8th cup
- 4 large eggs, room temperature, separated, save the whites for later and whipped with 1/8 cup sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Frosting#1:
- 1/2 cup butter
- 3 cups powdered sugar
- 1 1/2 Tablespoons cocoa powder
- 1/8th teaspoon salt, or a few sprinkles
- 1 teaspoon vanilla extract
- milk about 1/8 - 1/4 cup (just to desired consistency)
Frosting #2:
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 (12 ounce) can evaporated milk
- 3 large egg yolks
- 3/4 cups butter
- 1/8 teaspoon salt or few sprinkles
- 3/4 teaspoon vanilla extract
- 2 1/2 cups shredded coconut, sweetened
- 1 cup chopped pecans or you can use walnuts if you prefer
Instructions
Cake:
- Prepare two 9" round pans by lightly greasing with non stick cooking spray or parchment paper rounds in the bottom of the pan, or I also like to make this cake in a sheet pan for a crowd.
- Preheat the oven to 350 degrees.
- Place the water into a medium bowl. Then add the chocolate and stir until the chocolate has melted. (Or use a double boiler like my grandma use to).
- Then in another bowl place the flour, baking soda, baking powder, salt and cocoa.
- Then using a stand mixer or a hand mixer, whip the butter and sugar until they become nice and fluffy. Scrape down the sides to incorporate all the ingredients.
- Add the egg yolks, (one at a time is best), then add the vanilla, and the melted chocolate and mix just to incorporate.
- Slowly add the flour mixture and part of the buttermilk, then more of the flour and more of the buttermilk, remember to scrape the sides and bottom of the bowl.
- Then whip the egg whites until they start to form peaks. Then add the 1/8 cup white sugar.
- Fold the egg whites into the cake batter with a wooden spoon or a large spatula. Do not over mix, so that your cake can have air in the batter.
- Divide the batter evenly into the 2 pans and then place the cake pans into the oven; bake for 30 - 35 minutes, depending on your oven.
- Allow the cakes to rest on a wire rack in the pan for about 10 minutes. Then remove the cakes to a wire rack and allow them to completely cool.
Frosting #1:
- Place the butter that is softened into a bowl and whip for about 1 minute.
- Add the powdered sugar, cocoa, salt, vanilla and milk a little bit at a time until the frosting reaches the perfect consistency.
Frosting #2:
- In a medium pan, place the sugars, milk and egg yolks. Mix the mixture with a whisk.
- Add the butter and the salt. Cook over medium heat, stirring with your whisk, or rubber spatula until all the ingredients are melted and the mixture starts to boil and thicken; this takes 4 - 5 minutes.
- Remove the mixture from the heat and add the vanilla extract, coconut and pecans. Allow the mixture to cool completely.
- Then place one of the cooled cakes onto a plate. Spread some of the frosting #2 on top.
- Place the other cake on top. Then use frosting #1 to frost the sides of the cake and top if you desire, or you can just use one of the frostings. Whatever you like.
- Place some of the frosting #2 into the center of the cake and I place it in the fridge. I use a plastic cake cover to keep it moist.
- Take the cake out about 30 minutes before serving.
Nutrition Information
Yield
28Serving Size
28Amount Per Serving Calories 431Total Fat 24gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 9gCholesterol 98mgSodium 370mgCarbohydrates 51gFiber 2gSugar 41gProtein 4g