German Chocolate Cake, three layers of sweet, rich chocolate cake, creamy coconut pecan filling, and covered in a chocolate buttercream frosting.
My all time favorite cake at Thanksgiving and Christmas is the classic German Chocolate Cake.
After reading about the origin of the German Chocolate Cake, it was interesting to know that the cake did not originate in Germany.
The chocolate itself was founded by Samuel German in 1852, hence the name of the chocolate. The first published recipe for German Chocolate Cake was in a Dallas newspaper in 1957 and came from a homemaker.
There are a lot of recipes for this cake with the most popular being the one on the box of Baker's German's Sweet Chocolate.
While it is the recipe my Mother used, I began a few years ago trying to step out on my own to see if there were other recipes I would like better.
On my venture, I did choose not to deviate from the gooey caramel flavored filling, laced with coconut and pecans, in between the layers, "that just couldn't happen".
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HOW TO MAKE GERMAN CHOCOLATE CAKE.
Below under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for German Chocolate Cake and similar recipe ideas you can have.
Or you canscroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
Some people like to frost the whole cake with this yummy filling, and I suppose that would be ok, but I grew up with my Mother only putting it in between the layers and frosting the outside of the cake with chocolate frosting.
This brings me to the frosting - I did try an array of frosting recipes, from a Dark Chocolate Frosting, Milk Chocolate Frosting, and even an Espresso Chocolate Frosting, which I frosted my German Chocolate Cake with last year.
I have concluded that my Mother's recipe is the bestGerman Chocolate Cake, "Granny's Recipe" I have ever had.
It is perfectly moist and full of flavor, not to mention a Perfect Chocolate Frosting that can't be beaten!
WHAT YOU NEED TO MAKE GERMAN CHOCOLATE CAKE
COCONUT PECAN FILLING
- 1 can (12 oz.) evaporated milk
- 3/4 cup (1-1/2 sticks) butter or margarine
- 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
- 1-1/2 cups PLANTERS Chopped Pecans
GERMAN CHOCOLATE CAKE
- 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
PERFECT CHOCOLATE FROSTING
- 3 tablespoons cocoa powder
- 1/3 to 1/2 cup half and half
HOW TO MAKE GERMAN CHOCOLATE CAKE
COCONUT PECAN FILLING
- Beat egg yolks, milk, and vanilla in a large saucepan with a whisk until well blended.
- Add sugar and butter; cook on medium heat for 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
- Add coconut and nuts; mix well. Cool to desired spreading consistency; set aside.
GERMAN CHOCOLATE CAKE
- Heat oven to 350°F. Cover the bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray.
- Microwave chocolate and water in a medium microwaveable bowl on HIGH for 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted; Set aside.
- Beat egg whites in the bowl of a mixer with the whisk on high speed until stiff peaks form; set aside.
- In a medium bowl, sift flour, baking soda, and salt; set aside.
- Beat butter and sugar in the bowl of a mixer with the paddle attachment until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla.
- Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Remove bowl from mixer and fold in egg whites with a rubber spatula until well blended, being careful not to break down the egg whites too much.
- Pour batter into prepared pans. Bake for 30 min. or until the toothpick inserted in the center comes out clean.
- Immediately run a small spatula around cakes in pans. Cool cakes in pans for 15 min.; remove from pans to wire racks. Cool completely.
- Spread Coconut-Pecan Filling and Frosting between cake layers and onto the top of the cake. Frost the sides and around the edge of the top with
PERFECT CHOCOLATE FROSTING
- Sift together powdered sugar and cocoa powder; set aside.
- In a bowl of an electric mixer, using the whisk, on medium, cream together shortening, butter, and 1 cup powdered sugar mixture until smooth and creamy.
- Add vanilla and half and half a tablespoon at a time with the remainder of the powdered sugar mixture.
- Add only enough milk to get the creamy texture for frosting a cake.
WHERE YOU MAY SEE THIS RECIPE
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MORE SIMILAR RECIPES
German Chocolate Brownies
German Chocolate Cheesecake Cake
German Chocolate Pound Cake
Classic White Cake
Decadent German Chocolate Pound Cake
FAQs
German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.
Why does German chocolate cake taste different? ›
The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting.
Why is my German chocolate cake filling not thickening? ›
If your frosting isn't thickening, there are a few possible reasons: insufficient mixing, incorrect ingredient ratios or having too much liquid are the most common. You can try gradually adding thickening agents like cornstarch or powdered sugar as a last resort.
Why does my German chocolate cake fall? ›
Cakes sink in the middle due to several reasons. One reason is that the cake batter might be too moist, causing it to collapse during baking. Another reason could be that the oven temperature is too low, leading to uneven baking. Opening the oven door too frequently while baking can also cause cakes to sink.
What is the frosting on German chocolate cake made of? ›
Making German Chocolate Frosting: Egg yolks, sugar, butter, evaporated milk, and vanilla are cooked in a saucepan until thick and bubbly. Chopped pecans and flaked coconut are stirred in and the delightful mixture is cooled until it's spreadable.
Does German chocolate cake need to be refrigerated? ›
The frosting is left to cool until thick enough to spread between, and on top of, the cake layers. The filled and frosted cake can be served immediately or stored at room temperature for a few days. It can also be refrigerated.
What is the most famous cake in German? ›
Bienenstich is one of the most beloved German cakes that evokes childhood memories for many people. True, this German classic is neither a quick nor super easy cake to bake with its yeasted dough base, topped with a caramelized almond crust, and filled with creamy pudding made from scratch.
Why does my German chocolate cake sink in the middle? ›
The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.
Do they eat German chocolate cake in Germany? ›
Hence the name German chocolate cake, right? However, the popular dessert isn't from Germany at all. Instead, it originated in the country that loves it the most: America.
How do you make a chocolate cake rise higher? ›
To make a box cake mix rise higher, try using a smaller pan, adding an extra egg, using milk instead of water, adding baking powder, mixing for longer, using room temperature ingredients, baking at a higher temperature, or using cake strips.
Let it cool: Cool for at least 30 minutes or until it's thick enough to spread on our cake layers. The frosting will continue to thicken and set up a bit as it cools. You can even be make it a day or two in advance and keep the frosting in the fridge until it's ready to use.
Why is my chocolate cake crusty on top? ›
Assuming this happens with all your cake recipes, not just with a particular recipe, it's likely your oven and/or the placement of the oven racks. Electric ovens in particular are more likely produce cakes and cupcakes that are hard on the top. You might also have the oven rack too high in the oven.
What's the difference between German chocolate cake and regular Chocolate Cake? ›
Of these three cakes, German chocolate is the only one that relies entirely on melted chocolate, as opposed to cocoa powder, for its flavor. In fact, its name comes from Sam German, the man who developed a sweet baking chocolate for the Baker's chocolate company of Boston.
Can you still eat a cake that has sunk? ›
If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.
What is the difference between baking powder and baking soda? ›
Sodium bicarbonate and bicarbonate of soda are other names for baking soda. Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder.
What's the difference between German chocolate cake and devil's food cake? ›
A regular chocolate cake mix is flavored with milk chocolate. A devil's-food cake is richer and darker, and has a strong cocoa flavor. German chocolate (a favorite here in south Texas) usually is a lighter-colored cake with a flavor of mild chocolate.
What are the 2 types of cakes How do they differ from each other? ›
At the most basic level, all cake recipes can be categorized as either a Butter Cake or a Foam Cake. Butter Cake recipes depend on a chemical leavening agent – baking soda or baking powder and are distinguished by their inclusion of butter, shortening, margarine, or oil.
What is the difference between German chocolate and bakers chocolate? ›
German's sweet baking chocolate is just that, sweeter baking chocolate— at least, sweeter than both semi-sweet and bittersweet chocolate. According to MyRecipes, to substitute semi-sweet chocolate for German's sweet baking chocolate you would need to add an additional 1/2 tablespoon of sugar per ounce of chocolate.
What makes a German cake German? ›
A popular cake made with Baker's sweet chocolate was known as German's Cake, after Sam German's variety; eventually, the apostrophe was dropped, and the confusion began. Modern German chocolate cake recipes call for semisweet chocolate, since Baker's brand sweet chocolate baking bars are no longer widely available.