When it comes to impressive desserts, the timeless charm of a Baker’s German Cake Recipe is unmatched. With its rich, moist chocolate layers and iconic coconut-pecan frosting, this cake offers a symphony of flavors and textures that’s hard to resist. Whether you’re celebrating a birthday, hosting a dinner party, or just craving a slice of indulgence, this recipe promises to deliver every single time.

This German chocolate cake recipe has deep roots, originating in the mid-19th century. Surprisingly, the name doesn’t reference the country but honors Samuel German, who invented the chocolate featured in the recipe.

The result? A dessert that’s both comforting and elegant, beloved for its unique combination of flavors.

So, why should you try this recipe? First, it’s a guaranteed crowd-pleaser. Second, it’s surprisingly simple to make with the right steps. Lastly, this guide includes tips and tricks to ensure you get the perfect homemade German chocolate cake every time. Let’s get baking!

Key Benefits/Features:

• Flavorful Layers: The combination of chocolate cake and coconut-pecan frosting creates a unique flavor profile.

• Moist Texture: The use of buttermilk ensures that the cake remains moist and tender.

• Versatile: This recipe can be adapted for various dietary needs and occasions.

In this article, you will discover how to make this baker’s German cake recipe from scratch, ensuring that every bite is as delightful as the last.

Quick Recipe Card

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour

• Difficulty Level: Intermediate

• Servings: 16

Nutritional Information (per serving):

• Calories: 450

• Total Fat: 25g

• Saturated Fat: 15g

• Carbohydrates: 55g

• Sugars: 35g

• Protein: 6g

Equipment Needed:

• Three 9-inch round baking pans

• Mixing bowls

• Electric mixer

• Rubber spatula

• Parchment paper

Ingredients:

For the Chocolate Cake:

• 2 ½ cups (315g) all-purpose flour

• 3 cups (600g) granulated sugar

• 1 cup (90g) unsweetened cocoa powder

• 1 tablespoon baking soda

• 1½ teaspoons baking powder

• 1½ teaspoons salt

• 3 large eggs

• 1½ cups (360ml) buttermilk, at room temperature

• ¾ cup (180ml) vegetable oil

• 4½ teaspoons vanilla extract

• 1½ cups (360ml) boiling water

For the Coconut-Pecan Frosting:

• 1 cup (240ml) evaporated milk

• 1 cup (200g) granulated sugar

• 3 egg yolks, beaten

• ½ cup (115g) unsalted butter

• 1 teaspoon vanilla extract

• 1 cup chopped pecans, toasted

• 2 cups shredded sweetened coconut

Brief Instructions:

1. Preheat oven to 350°F (175°C).Prepare baking pans by greasing them and lining with parchment paper.

2. Mix dry ingredients in one bowl; combine wet ingredients in another.

3. Gradually add wet ingredients to dry, then stir in boiling water.

4. Pour batter into prepared pans and bake for about 30 minutes.

5. For frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan; cook until thickened.

6. Stir in vanilla, pecans, and coconut; let cool before spreading between layers and on top.

Ingredient Deep Dive

Making the classic Baker’s German chocolate cake needs the right ingredients. You’ll need rich chocolate, creamy dairy, and toasted nuts. Each part is key to making this dessert so special.

Key Ingredients:

1. Cocoa Powder: Unsweetened cocoa powder provides the rich chocolate flavor essential to this cake. Brands like Ghirardelli or Hershey’s are excellent choices.

2. Buttermilk: This ingredient adds moisture and tenderness to the cake while also enhancing the flavor profile with a slight tang.

3. Coconut and Pecans: These two ingredients are crucial for the frosting. The toasted pecans add crunch while the shredded coconut offers sweetness and texture.

Substitution Options:

• For gluten-free alternatives, use almond flour or a gluten-free baking mix.

• If you prefer dairy-free options, substitute buttermilk with almond milk mixed with vinegar.

Storage Tips:

Keep leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Temperature Requirements:

Ensure all ingredients are at room temperature before mixing; this helps create an even batter that rises well during baking.

Equipment Needed

Before you start baking the amazing baker’s german cake recipe or the classic homemade german chocolate cake, get your kitchen ready.The right tools make baking simpler and more enjoyable. It helps you make a dessert that will wow your loved ones.

The main tools you’ll need are:

• Use two 9-inch round pans for perfectly even cake layers.

• Parchment paper to line the cake pans

• Nonstick cooking spray to grease the pans

• A heatproof bowl and saucepan for the frosting

• A whisk and an electric mixer for mixing the batter and frosting

• A cooling rack is essential to let the layers cool completely.

• A long serrated knife for slicing the cake layers

• An offset spatula for frosting and assembling the cake

• A piping bag with an open star tip for decorating the cake (optional)

Make sure all your tools are clean, dry, and ready to go. This careful preparation will help you make a fantastic baker’s german cake recipe or homemade german chocolate cake.

Step-by-Step Instructions

Creating your own baker’s German cake recipe can be straightforward if you follow these detailed steps:

1. Preheat the oven to 350°F (175°C) to get started.

2. Prepare Pans: Grease three round pans and line them with parchment paper.

3. In a large bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.

4. Combine Wet Ingredients: In another bowl, whisk together eggs, buttermilk, oil, and vanilla extract until well blended.

5. Combine Mixtures: Gradually add wet ingredients to dry ingredients while mixing on medium speed until smooth.

6. Add Boiling Water: Carefully stir in boiling water; the batter will be thin but that’s okay!

7. Bake Cakes: Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool Cakes: Let cakes cool in pans for about 15 minutes before transferring them to wire racks to cool completely.

Creating the Signature Coconut-Pecan Frosting

Making the coconut-pecan frosting is the highlight of a classic baker’s german choc cake recipe. It’s a rich, creamy topping that pairs perfectly with the moist, chocolatey cake. Let’s explore how to make it.

Begin by toasting pecans and shredded coconut in a 350°F oven for 8-15 minutes. Stir them every now and then until they smell great and are lightly browned. Toasting the nuts enhances their flavor by releasing natural oils.

In a saucepan, mix evaporated milk, brown sugar, egg yolks, and butter. Cook this over medium heat, stirring constantly, for 10-12 minutes. It will thicken and start to bubble. Then, remove it from the heat and add the toasted pecans and coconut. Let the frosting cool before using it on your cake.

This frosting recipe is just right for a 6-inch german choc cake. It’s thick and creamy, making it a perfect match for the moist chocolate cake. Together, they create a delicious balance of flavors and textures.

Now that you have the coconut-pecan frosting ready, you’re almost there. Next, we’ll share tips for assembling and presenting your baker’s german choc cake recipe.

Professional Tips for Cake Assembly

Learning to put together a homemade German chocolate cake is key for that perfect bakery look. Follow these expert tips to stack, frost, and decorate your baker’s german cake recipe like a pro.

Layer Stacking Method

Begin by cutting each cooled cake layer in half to get four thin layers. Place the first cake layer on a serving plate and spread a quarter of the coconut-pecan filling evenly using an offset spatula.

Repeat this with the other three cake layers, stacking them and adding the filling between each.

Frosting Application Techniques

To get smooth sides, apply a lot of chocolate frosting around the cake’s outer surface with a large offset spatula. Smooth the frosting from the bottom up for even coverage.

For a fancy touch, put the leftover frosting in a piping bag with a large star tip. Pipe swirls or rosettes around the cake’s top for a bakery look.

With these tips, you’ll easily assemble your baker’s german cake recipe. You’ll get a delicious and beautiful treat every time.

Storage and Serving Recommendations

Proper storage and serving are key for the german chocolate cake recipe. These tips will help you enjoy every bite of your homemade baker’s german chocolate recipes:

Store the cake in an airtight container at room temperature overnight. This lets the flavors mix well and the cake settle. After that, put it in the fridge for up to 2 days. This makes the frosting firm and prevents it from getting too soft.

When you’re ready to serve, let the cake come to room temperature. This step ensures the chocolate cake and frosting taste their best. The cake stays fresh for up to 5 days in the fridge, making it a great make-ahead dessert.

Serve the german chocolate cake recipe at room temperature for the best taste. This lets the flavors fully develop and the cake stay soft and moist. Enjoy every delicious bite of this classic dessert!

Common Troubleshooting and Solutions

Baking the perfect baker’s german choc cake recipe or recipe baker’s german chocolate cake can be tricky. But don’t worry, we’ve got you covered! Here, we’ll tackle common problems and offer solutions to make your cake perfect every time.

Texture Issues

If your cake layers are dry or crumbly, try brushing them with simple syrup before frosting. This adds moisture and makes the crumb tender. Also, avoid overbaking. Check the cakes a few minutes early and adjust the oven temperature if needed.

Frosting Consistency Problems

Is your coconut-pecan frosting too runny? No worries! Chill the cake in the fridge for 30 to 60 minutes before serving. For lumpy chocolate frosting, heat it gently over low heat while whisking until it’s smooth and creamy.

Ensure all ingredients are at room temperature before mixing for smooth results. This helps avoid texture problems and ensures the perfect consistency for both cake and frosting.

“The key to an exceptional German chocolate cake lies in attention to detail. With a few simple troubleshooting tips, you can achieve bakery-worthy results in your own kitchen.”

Variations and Modern Twists

The traditional Baker’s German Cake Recipe is an all-time classic. But, why not try something new? Add a chocolate ganache drip for a modern touch. Mix 1/4 cup of heavy cream with 4 ounces of dark chocolate chips. Enhance the flavor with 1/2 teaspoon of instant coffee.

Want a cake for a small group? Use 6-inch pans for a homemade German chocolate cake. It’s perfect for a personal treat. You can even add dark rum to the frosting for a grown-up twist.

This recipe is all about creativity. Add your own special touches. Whether it’s a ganache drip or a boozy frosting, your baker’s German cake recipe will wow everyone.

“The great thing about baking is that you can always find new ways to reinvent a classic. With creativity, the possibilities for this recipe are endless.”

Conclusion

The Baker’s German Chocolate Cake recipe is a true masterpiece. It has rich chocolate layers and a coconut-pecan frosting. This classic dessert is a joy for the senses.

By following the steps and using quality ingredients, you can make this german chocolate cake recipe at home. It’s a bakery-worthy treat.

This baker’s german chocolate recipes is perfect for any celebration or when you just want something special. Freeze the cake for up to two months or keep it at room temperature for a few days, making it versatile for any occasion.

Follow this guide to master the art of making this cherished dessert. Enjoy its rich flavors and textures over and over again.

So, what are you waiting for? Prepare your ingredients, preheat the oven, and bake your way to a delightful combination of chocolate, coconut, and pecans.

FAQ

What is the origin of German Chocolate Cake?

Despite its name, German Chocolate Cake originated in the U.S., named after Samuel German, who created sweet baking chocolate in 1852. The first recipe appeared in a Dallas newspaper in 1957.

What are the must-have ingredients for this German Chocolate Cake recipe?

The main ingredients are 7 ounces semisweet chocolate and 2 cups all-purpose flour. You also need 2 tablespoons unsweetened cocoa powder, 1 1/2 sticks unsalted butter, and 1 cup buttermilk. The recipe also calls for 3 1/2 cups pecan halves, 28 ounces sweetened condensed milk, and 10 ounces sweetened shredded coconut.

For the chocolate frosting, you’ll need 6 ounces German’s sweet chocolate and 4 ounces unsweetened chocolate.

Which tools are essential for preparing German Chocolate Cake?

You’ll need two 9-inch baking pans and parchment paper. Also, nonstick cooking spray, a heatproof bowl, and a saucepan are essential. You’ll need a whisk, electric mixer, cooling rack, long serrated knife, and offset spatula.

For frosting, a piping bag with an open star tip is needed.

How long does it take to make this German Chocolate Cake?

It takes 45 minutes to prepare and 1 hour 30 minutes total.

How many servings does this German Chocolate Cake recipe yield?

This recipe makes a decadent cake that serves 8 to 10 people.

How can German Chocolate Cake be stored and served?

Store the cake in an airtight container at room temperature for one day, then refrigerate for up to two days. Serve at room temperature for the best flavor and texture.

The cake remains fresh for up to five days when stored in the fridge.

What are some troubleshooting tips for this German Chocolate Cake recipe?

For a dry cake, brush layers with simple syrup before frosting. If the coconut-pecan frosting is too runny, refrigerate it to thicken. For lumpy chocolate frosting, reheat it gently and whisk until smooth.

Make sure all ingredients are at room temperature before mixing to prevent texture issues.

Can this German Chocolate Cake recipe be modified or customized?

Yes, you can add a ganache drip for a modern look. Use 1/4 cup heavy cream and 4 ounces dark chocolate chips. Add 1/2 teaspoon instant coffee to the ganache for depth.

For a smaller cake, use 6-inch pans and halve the recipe. You can also try dark rum in the frosting for an adult version.