First, to truly savor the flavors of a typical German chocolate cake, dive into its intense and sweet chocolate dots, which effortlessly create a delightful contrast in flavor.
which will surely become your taste buds' new best friends. If you love indulging in rich desserts, you might also enjoy this Fruit Pizza Sugar Cookie Recipe, a delightful treat that balances sweetness with a refreshing fruity touch.
Now, let's begin our cooking journey together as I introduce you to a recipe that I have perfected over time—a recipe that has become my go-to favorite over the years. Take the first step toward creating a masterpiece that will amaze your circle!
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Ingredients
To begin with, a recipe for a genuine German chocolate cake uses nothing but the finest ingredients. For example, we combine the best dark chocolate, buttermilk for moisture, and mixed sugars to achieve the perfect level of sweetness. Above all, the awesome coconut-pecan frosting elevates this cake, making it far superior to ordinary chocolate cakes.
- German sweet chocolate
- All-purpose flour
- Baking soda
- Salt
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Buttermilk
- Evaporated milk
- Pecans
- Shredded coconut
Instructions
To ensure clarity, use this section for process shots, alternating between each step and the corresponding image that shows the process. Since users tend to dislike seeing process shots cluttering up the recipe card, it’s better to include them here instead, ensuring a cleaner and more organized presentation.
- Step 1: Preheat the oven and ready the pans for the cake to be baked in.
- tep 2: First, prepare the German sweet chocolate by melting it. Afterward, set it aside to cool.
- Step 3: Sift the dry mixture through a sieve.
- Step 4: Cream the butter and sugars solidly. Once the eggs and vanilla are added, continue to mix.
While the cake bakes, add the butter alternately with the milk, mixing it in between the dry ingredients.
Afterward, gently fold the melted chocolate into the batter with extreme care to avoid deflating it.
Pour the batter on the baking sheet and bake it.
Meanwhile, mix all the ingredients for the coconut-pecan frosting while the cakes are cooling.
Stack the cake layers that have been cooled and frost them.
Hint: For the best results, be careful not to overmix the batter. Mix it as little as possible to make it soft and moist.
Substitutions
Chocolate: In case you don’t have German sweet chocolate, try using semi-sweet chocolate chips with a spoonful of sugar mixed in.
Buttermilk: If, however, you don't have any buttermilk at home, simply add a tablespoon of lemon juice or white vinegar to milk, and it will transform into buttermilk.
Gluten-free option: For those who need a gluten-free option, just substitute the all-purpose flour with a 1:1 blend of gluten-free flour.
Variations
Mocha: For a twist, give the cake some of the flavored delights of coffee by adding 1-2 tablespoons of instant espresso powder to the batter.
Nutella: To make it even more indulgent, enhance the treat by using Nutella spread, taking the cake to the next level.
Cupcakes: Alternatively, you can prepare this recipe as small cakes by reducing the baking time to about 18-20 minutes.
Looking for something different? Want to give this classic a non-traditional twist? Try my German Chocolate Cheesecake recipe and check it out on my site!
Equipment
For this recipe, use three 9-inch round cake pans. If, however, you use 8-inch pans, you may need to bake them a little longer. While a stand mixer is more convenient for creaming the butter and sugar, you can easily substitute a hand mixer if needed. Additionally, using a thick saucepan will prevent hotspots and is essential for making the frosting come out perfectly!
Storage
To store the finished cake, place it in an airtight container and leave it at room temperature. In this way, it can last for up to 3 days. For longer storage, refrigerate the cake for up to a week. If you want to freeze it, wrap the unwrapped cake layers in plastic wrap, sealing them airtight, and store them in the freezer for up to 2 months. When ready to use, take them out of the freezer and place them in the fridge the night before frosting and serving to ensure they are properly chilled.
Top Tip
To achieve the perfect texture, let the ingredients come to room temperature by taking them out of the fridge. This way, the overall incorporation of the ingredients will be smoother. Additionally, toasting the pecans before adding them to the frosting not only enhances their flavor but also makes them crunchier.
FAQ
What makes a German chocolate cake different?
German chocolate cake stands out primarily because of its use of rich, sweet German chocolate in the cake mixture, which adds a deep and unique flavor. Moreover, the cake’s signature coconut-pecan frosting sets it apart from other cakes, delivering an irresistible combination of creamy sweetness and crunchy texture. In addition, the balance of these ingredients creates a delightful contrast that makes every bite a memorable experience.
Why does German chocolate cake have coconut?
One of the original recipes for "Baker's German Sweet Chocolate Cake" included the coconut in the frosting and it was published in 1957 which the coconut is one of the key ingredients. It gives the texture and a tropical flavor to the chocolate cake that is almost perfect.
What is German chocolate cake topping made of?
The topping that defines a German chocolate cake is a rich, cooked frosting made from a combination of egg yolks, evaporated milk, sugar, butter, coconut, and pecans. Together, these ingredients create a thick, creamy texture and a sweet, nutty flavor that perfectly complements the rich chocolate cake. Moreover, the coconut adds a tropical touch, while the pecans bring a delightful crunch, making the topping an essential part of the cake’s signature flavor.1
What to substitute for German chocolate bar?
If German chocolate is not available to you, a good choice would be to try semisweet chocolate with probably a tiny bit of extra sugar, or mix unsweetened chocolate with milk chocolate.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
German Chocolate Cake
Equipment
- 3 9-inch round cake pans Use 8-inch pans for a slightly longer bake time.
- 1 Stand or hand mixer A hand mixer can be used if you don’t have a stand mixer.
- 1 Thick saucepan Essential for making frosting without hotspots.
Ingredients
- 4 oz German sweet chocolate Melt before adding to batter
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Butter, softened
- 1 cup Granulated sugar
- ½ cup Brown sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 1 can Evaporated milk
- 1 cup Pecans Toasted for best results
- 1 cup Shredded coconut
Instructions
- Preheat the oven to 350°F and prepare the 9-inch round cake pans.
- Melt the German sweet chocolate, then set it aside to cool.
- Sift the dry ingredients (flour, baking soda, salt) through a sieve.
- Cream the butter and sugars together, then mix in eggs and vanilla.
- Add the butter alternately with the milk to the dry ingredients.
- Gently fold the melted chocolate into the batter to avoid deflating.
- Pour the batter into the prepared pans and bake for 30 minutes.
- Make the frosting by combining all ingredients while the cakes cool.
- Stack the cooled cake layers and frost them with the coconut-pecan frosting.
Notes
- Let ingredients come to room temperature before mixing for better incorporation.
- Toast the pecans before adding them to the frosting for enhanced flavor and crunch.
- The cake can be stored at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
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