Easy Baker's German Chocolate Cake Recipe - Best Classic Dessert

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Baker’s German Chocolate Cake Recipe :The smell of chocolate and toasted pecans brings back memories of my childhood. The cake’s velvety texture and the sweet frosting are a perfect mix. This Baker’s German Chocolate Cake recipe has been loved for over 60 years.

This recipe is perfect for both experienced bakers and beginners. Its moist chocolate cake and coconut-pecan frosting make it unforgettable. It’s a favorite at family gatherings and special events, and now you can enjoy it too.

Key Takeaways

Baker’s German Chocolate Cake is a classic, beloved dessert that has been popular for over 60 years.
The recipe uses Baker’s German’s sweet chocolate, granulated sugar, cake flour, and a delicious coconut-pecan frosting.
This cake is perfect for special occasions or everyday enjoyment, with a moist, light chocolate cake and a sweet, indulgent frosting.
The cake can be stored at room temperature or refrigerated, making it a convenient and versatile dessert option.
Reviewers rave about the heavenly taste and texture of this classic German chocolate cake recipe.

The History Behind German Chocolate Cake

German chocolate cake isn’t from Germany. It’s an American dessert. It got its name from Samuel German, who made a special chocolate in 1852. This chocolate, called Baker’s German’s Sweet Chocolate, is key to the cake’s recipe.

Samuel German’s Sweet Chocolate Legacy

Samuel German, an English immigrant, created the chocolate used in german chocolate cake. In the mid-1800s, he mixed sugar with chocolate for baking. This mix, known as Baker’s German’s Sweet Chocolate, started it all.

From Dallas Newspaper to National Sensation

In 1957, Mrs. George Clay shared a recipe for german chocolate cake in The Dallas Morning News. It quickly became a hit. General Foods, the chocolate’s maker, promoted it nationwide. This boost in sales made the cake a favorite across America.

“The German in German Chocolate Cake refers to the individual’s surname rather than the country of origin.”

The cake’s name changed from “German’s Sweet Chocolate Cake” to “German Chocolate Cake.” This change happened because of a translation error. It led many to believe the cake came from Germany, when it actually started in America.

German chocolate cake’s fame kept growing. Even President Lyndon B. Johnson served it at a state dinner in 1963. This event helped keep the cake’s German origin myth alive.

Essential Ingredients for the Perfect German Chocolate Cake

To make the ultimate german chocolate cake ingredients, you need a mix of classic parts. At its core, the cake uses two packages of sweet chocolate bars. These give the cake its deep, chocolatey taste.

Alongside the chocolate, you’ll find flour, baking soda, and salt. You also need unsalted butter, sugar, eggs, vanilla, and buttermilk.

The secret to a moist german chocolate cake is in the right mix of these ingredients. The batter is split between two 9-inch pans for even baking. After cooling, the layers are stacked and topped with coconut-pecan frosting.

Whether you’re an experienced baker or new to the kitchen, knowing the german chocolate cake ingredients is crucial. It helps you make a classic dessert that will wow your guests and satisfy your sweet cravings.

“The German chocolate cake recipe is the best I’ve ever tasted. The combination of the moist, chocolatey cake and the rich, creamy frosting is absolutely divine.”

Each ingredient in this recipe is key to making the perfect moist german chocolate cake. With the right mix of flavors and textures, you’ll create a dessert that will impress everyone.

Understanding German’s Sweet Chocolate: The Key Ingredient

The baker’s german chocolate cake recipe shines thanks to German’s Sweet Chocolate. Samuel German created it in 1852 for Baker’s Chocolate Company. This sweetened dark chocolate gives the cake its unique taste.

What Makes German’s Sweet Chocolate Different

German’s Sweet Chocolate has more sugar than other chocolates. This makes it melt well and blend into baked goods. It’s key for the german chocolate cake ingredients that make the dessert famous.

Chocolate Selection Tips

Choose the Baker’s brand of German’s Sweet Chocolate for the original taste.
Don’t use regular semisweet or bittersweet chocolate. The taste won’t be the same.
If Baker’s is hard to find, look for other dark chocolate bars labeled as “German’s Sweet Chocolate.”

Using German’s Sweet Chocolate right is crucial for the baker’s german chocolate cake recipe. Its sweetness and melting ease are essential for a perfect German chocolate cake.

Baker’s German Chocolate Cake Recipe

Indulge in the classic decadence of the baker’s german chocolate cake recipe. It’s a timeless dessert loved by many for generations. This recipe offers a perfect mix of rich chocolate and coconut-pecan frosting.

Get ready to dive into a world of sweet indulgence with this easy german chocolate cake recipe. It takes 45 minutes to prepare and 45 minutes to cook. After cooling for 2 hours, you’ll have a stunning cake to wow your guests.

The recipe’s success comes from its expertly crafted layers. The moist chocolate cake pairs perfectly with the coconut-pecan frosting. It uses a mix of sugars, flour, cocoa powder, and baking powder for a rich texture.

The frosting is the real highlight of this cake. It combines evaporated milk, brown sugar, egg yolks, butter, coconut, and pecans. This blend of flavors complements the chocolate cake beautifully.

Whether you’re an experienced baker or new to the kitchen, this baker’s german chocolate cake recipe will be a hit. Enjoy the timeless elegance of this classic dessert and make lasting memories.

Step-by-Step Cake Layer Preparation

Making the perfect moist german chocolate cake begins with careful layer prep. First, preheat your oven to 350°F. Then, line three 9-inch round cake pans with parchment paper. This makes the cake layers easy to remove and bake evenly.

Mixing the Batter Properly

In a medium bowl, melt the German’s sweet chocolate in hot coffee. Let it cool a bit. In another bowl, sift together flour, baking soda, and kosher salt. Keep this dry mix ready.

Next, cream the unsalted butter and sugars until fluffy. Add eggs one at a time, then vanilla and chocolate. Mix in buttermilk and dry ingredients alternately, stopping after each. Finally, fold in whipped egg whites for a fluffy texture.

Baking Temperature and Timing

Split the best german chocolate cake batter among the pans. Bake for 24 to 28 minutes, until a toothpick comes out clean. Let the layers cool in pans for 15 minutes. Then, move them to wire racks to cool fully, about 1 hour.

By following these steps carefully, your moist german chocolate cake layers will turn out right. They’ll have the perfect texture, height, and rise. This is the base for an amazing dessert.

Creating the Classic Coconut-Pecan Frosting

The best german chocolate cake needs a star topping. That’s the coconut-pecan frosting. Introduced in 1957, it’s a Texas housewife’s creation. It’s creamy, rich, and easy to make at home.

To make this frosting, you need egg yolks, evaporated milk, brown sugar, butter, and vanilla. Mix the egg yolks, milk, and sugar in a saucepan. Cook it over medium heat, stirring constantly, until it thickens in about 12 minutes.

After it thickens, take it off the heat. Add the butter and vanilla, then mix in the coconut and pecans. You’ll get a gooey frosting that elevates your german chocolate cake.

Want to serve a crowd? Double the recipe for more frosting. Just remember, doubling will add 3-4 minutes to cooking time.

This frosting is perfect for your best german chocolate cake. It’s sweet, textured, and flavorful. It’s great for any occasion or just when you need a treat.

Tips for Achieving the Perfect Cake Texture

Baking a moist and flavorful german chocolate cake needs careful attention to texture. To get light and airy layers, follow these tips:

Proper Ingredient Temperature

Use room temperature egg whites for better volume. The air whipped into the whites makes the cake tender and light. Beat the egg whites until stiff peaks form for maximum lift.

Folding Techniques for Light Layers

Fold the beaten egg whites gently into the batter. A few specks of egg white are okay, keeping the texture airy.
Avoid overmixing dry ingredients to prevent gluten development and a tough cake.
Keep an eye on the cake during the last minutes of baking. Moist layers are essential for the perfect german chocolate cake.
Let the cake layers cool completely on a wire rack before frosting. This prevents sliding or tearing when assembling.
Chill the cooled cake layers briefly before frosting for an extra-firm texture.

By focusing on ingredient temperatures and folding techniques, you can achieve the signature light and tender texture of german chocolate cake.

Nutrient	Amount per Serving
Calories	607
Carbohydrates	60g
Protein	7g
Fat	44g
Saturated Fat	25g
Polyunsaturated Fat	3g
Monounsaturated Fat	12g
Cholesterol	168mg
Sodium	413mg
Fiber	4g
Sugar	42g
Vitamin A	1038IU
Calcium	94mg
Iron	2mg

“The German Chocolate Cake recipe by Baker’s Chocolate Company gained national fame in 1957 after being published in a Dallas newspaper.”

Assembling and Decorating Your German Chocolate Cake

Now that you’ve baked the perfect German chocolate cake layers and made the coconut-pecan frosting, it’s time to decorate. Assembling and decorating your cake is the final step to show off this delicious dessert.

Begin by placing one cake layer on a serving platter or cake board. Spread a layer of coconut-pecan frosting over the top. Make sure it’s even. Place the second cake layer on top and repeat the frosting process. For the final layer, spread the frosting over the top and down the sides for a smooth surface.

You can choose to leave the sides of the cake exposed or cover them with frosting. If you want full coverage, double the frosting recipe. This will ensure the sides are fully covered.

To add a touch, garnish the top with toasted coconut flakes, chopped pecans, or melted chocolate. Serve with whipped cream or a cold glass of milk to enhance the flavors.

Ingredient	Quantity
Cake Layers	3 (8-inch)
Baking Temperature	325°F (165°C)
Baking Time	35 minutes
Frosting	3 cups Date Paste
Coconut	5 ounces (about 2 cups), unsweetened, medium shred
Pecans	10 ounces (about 2½ cups), chopped, raw, unsalted

With these tips, you’ll decorate your german chocolate cake perfectly. Impress your guests with this best german chocolate cake that will become a favorite.

Storage Tips and Make-Ahead Instructions

Make your homemade German chocolate cake last longer with these tips. After baking, the cake can stay fresh in the fridge for up to two days. You can also freeze the cake layers for up to two months.

The coconut-pecan frosting is a big part of this dessert. It can be made ahead and stored in the fridge for up to five days or frozen for three months. Just thaw it in the fridge when you’re ready to frost and decorate your cake.

For leftovers, keep the cake in an airtight container in the fridge for up to five days. Or, freeze it for up to three months. These tips help you enjoy your German chocolate cake whenever you want, keeping it fresh and delicious.

FAQ

What is the origin of German chocolate cake?

German chocolate cake is not from Germany. It was named after Samuel German, who made a special chocolate in 1852. In 1957, a recipe using this chocolate became famous in Dallas, and it’s now known as “German’s chocolate cake.”

What makes German’s Sweet Chocolate special?

German’s Sweet Chocolate is a sweet, dark chocolate bar. It’s sweeter than other chocolates and melts easily. This makes it perfect for German chocolate cake, giving it a unique taste.

What are the key ingredients in a German chocolate cake?

A classic German chocolate cake needs sweet chocolate bars, flour, baking soda, and salt. It also needs butter, sugar, eggs, vanilla, buttermilk, and the coconut-pecan frosting.

How do I properly prepare the cake batter?

For moist cake layers, mix the batter right. Use room temperature egg whites for better volume. Fold them gently into the batter. Don’t overmix the dry ingredients and avoid overbaking.

How do I make the classic coconut-pecan frosting?

To make the frosting, mix evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook it over medium heat, stirring constantly, until it thickens. Then, remove it from heat and add coconut and pecans. You can double the recipe for more frosting.

How do I assemble and decorate the German chocolate cake?

Frost the cake layers and top with frosting after baking and cooling. Double the frosting recipe for full coverage. You can frost the sides or leave them bare. Decorate as you like and serve with whipped cream or cold milk.

How do I store and preserve the German chocolate cake?

Keep the cake in an airtight container at room temperature. The frosting stays good for days, and the cake layers can be frozen for months. The frosting can be refrigerated for up to five days or frozen for three months. The whole cake can be refrigerated for two days before serving. Leftover cake can be refrigerated for five days or frozen for three months.