German Chocolate Cake

There’s something truly magical about baking a cake that brings back memories of childhood celebrations, and that’s exactly what the German Chocolate Cake does for me. I remember the first time I tasted a slice of this decadent treat—chocolatey, rich, and topped with a luscious frosting that had me going back for seconds. It wasn’t just a cake; it was a centerpiece at family gatherings, birthdays, and special celebrations. Every forkful was a symphony of flavors, from the sweetness of the chocolate to the delightful crunch of the coconut and pecans in the frosting.

For me, baking a German Chocolate Cake is an experience filled with joy and anticipation. The aroma of melting chocolate wafting through my kitchen brings back those warm memories, making me feel a sense of nostalgia. It’s a cake that embodies love and care, something you can share with friends and family or savor during quiet moments at home. I just love how it can transform an ordinary day into something extraordinary.

Today, I want to share this beloved recipe with you. This cake has a way of uniting everyone around the table, sparking conversations and laughter. Whether you’re celebrating a milestone or just indulging in a slice with your afternoon tea, the German Chocolate Cake offers a sweet escape from the everyday hustle. Let’s get started on this delightful baking adventure!

Main Ingredients for German Chocolate Cake

The ingredients for the German Chocolate Cake come together beautifully to create a harmonious blend of flavors and textures. Each component plays a crucial role, ensuring that the cake is moist, rich, and utterly delicious. Let’s take a look at what makes this cake so special.

• 14 oz package BAKER’S GERMAN’S Sweet Chocolate: This chocolate is essential for that deep, rich flavor. It melts beautifully and becomes the heart of the cake batter.
• 1/2 cup water: Used to melt the chocolate, it helps achieve the perfect consistency without overpowering the flavor.
• 4 large eggs, separated: The egg whites are beaten to create a light texture, while the yolks add richness to the batter.
• 2 cups all-purpose flour: This provides the structure needed for the cake, balancing the heaviness of the chocolate.
• 1 tsp baking soda: This leavening agent helps the cake rise, ensuring it’s fluffy and not dense.
• 1/4 tsp salt: Enhances the overall flavor of the cake, highlighting the sweetness of the chocolate.
• 1 cup butter, softened: Adds moisture and richness, contributing to the cake’s delightful texture.
• 2 cups sugar: Sweetens the cake perfectly, creating that delightful balance with the chocolate.
• 1 tsp vanilla: A hint of vanilla rounds out the flavors, making the cake irresistible.
• 1 cup buttermilk: This ingredient keeps the cake moist and adds a slight tang, enhancing the overall flavor.

Instructions for German Chocolate Cake

Baking the German Chocolate Cake is a hands-on experience that fills the kitchen with delightful aromas. Let’s walk through the steps together to create this masterpiece.

1. Preheat your oven to 350°F. This is the perfect temperature for baking the cake evenly. Make sure it’s well-preheated before you pop your cake in.
2. Prepare your cake pans. You’ll need either three 9-inch round cake pans or two. Line the bottoms with waxed paper and spray the sides with cooking spray. This will help the cakes come out easily after baking.
3. In a large microwaveable bowl, combine the BAKER’S GERMAN’S Sweet Chocolate and water. Microwave on HIGH for 1 to 1.5 minutes, stirring after 1 minute. You want the chocolate to be almost melted. Stir until it’s completely smooth and set aside to cool.
4. In another bowl, mix the flour, baking soda, and salt. This will ensure that your dry ingredients are evenly distributed.
5. In a large mixing bowl, beat the butter and sugar with an electric mixer until the mixture is light and fluffy. This step is crucial for achieving a light texture in your cake.
6. Add the egg yolks, one at a time, mixing well after each addition. This helps to incorporate air into the batter, making it fluffier.
7. Blend in the melted chocolate along with the vanilla. Make sure these are well combined to create a rich chocolate flavor.
8. Gradually add the flour mixture and buttermilk, alternating between the two and beating well after each addition. This will keep your batter smooth and prevent lumps.
9. In a separate bowl, beat the egg whites on high speed until stiff peaks form. This is important for the airy texture of the cake.
10. Carefully fold the beaten egg whites into the cake batter. Be gentle to maintain the aeration you’ve just created.
11. Pour the batter into the prepared pans. If you’re using three pans, divide the batter evenly. If using two pans, distribute approximately one-third of the batter into each pan. Reserve the remaining batter for cupcakes.
12. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on your cakes to avoid overbaking.
13. Once baked, run a small spatula around the edges of the cakes in the pans to loosen them. This will help prevent sticking.
14. Let the cakes cool in the pans for about 15 minutes before transferring them to wire racks to cool completely. This is crucial before frosting your cakes.
15. Once completely cooled, frost with your favorite frosting, such as a delicious Coconut Pecan Frosting.

Making Adjustments

Adjusting a recipe can help you personalize your German Chocolate Cake. Here are some tips for customizing it to your taste.

• Storage: Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. Just make sure to let it come to room temperature before serving.
• Freezing: You can freeze the cake layers wrapped tightly in plastic wrap and then foil for up to three months. Thaw overnight in the refrigerator before frosting.
• Variations: Experiment with different nuts like walnuts instead of pecans for the frosting or add a layer of fruit preserves between the cake layers for a fruity twist.
• Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
• Frosting Options: While the traditional frosting is delicious, consider using a chocolate buttercream or cream cheese frosting for a different flavor profile.

Best Served With

When it comes to serving your German Chocolate Cake, consider these delicious options to elevate your dessert experience.

• Afternoon Tea: Pair slices of the cake with a hot cup of tea or coffee for a delightful afternoon break.
• Celebratory Gatherings: This cake is perfect for birthdays, anniversaries, or any special occasion where you want to impress your guests.
• Ice Cream: Serve with a scoop of vanilla ice cream to contrast the rich chocolate flavor—it’s a match made in heaven!
• Seasonal Occasions: This cake fits any season but is especially loved during spring and summer celebrations.
• Simple Plate Garnishes: Garnish with fresh berries or a sprinkle of powdered sugar for an elegant touch.

FAQ

Conclusion

The German Chocolate Cake is truly a beloved classic that brings joy to any occasion. Its rich chocolate flavor and unique coconut-pecan frosting make it a standout dessert that everyone will love. Don’t hesitate to give this recipe a try for your next gathering or simply to indulge yourself. Baking can be such a rewarding experience, and this cake will surely make you and your loved ones feel special!

German Chocolate Cake

Craving a slice of indulgent chocolate goodness? This German Chocolate Cake is a rich and moist treat featuring layers of chocolate cake topped with decadent coconut-pecan frosting. Perfect for birthdays or any celebration, it’s an easy dessert that will have everyone asking for the recipe!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 16 servings

Calories 425 kcal

Equipment

• 9-inch round baking pans
• cupcake pan

Ingredients

  

• 14 oz package BAKER'S GERMAN'S Sweet Chocolate
• 1/2 cup water
• 4 large eggs separated
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup butter softened
• 2 cups sugar
• 1 tsp vanilla
• 1 cup buttermilk

Instructions

 

• Preheat your oven to 350°F. This is the perfect temperature for baking the cake evenly. Make sure it’s well-preheated before you pop your cake in.
• Prepare your cake pans. You’ll need either three 9-inch round cake pans or two. Line the bottoms with waxed paper and spray the sides with cooking spray. This will help the cakes come out easily after baking.
• In a large microwaveable bowl, combine the BAKER'S GERMAN'S Sweet Chocolate and water. Microwave on HIGH for 1 to 1.5 minutes, stirring after 1 minute. You want the chocolate to be almost melted. Stir until it’s completely smooth and set aside to cool.
• In another bowl, mix the flour, baking soda, and salt. This will ensure that your dry ingredients are evenly distributed.
• In a large mixing bowl, beat the butter and sugar with an electric mixer until the mixture is light and fluffy. This step is crucial for achieving a light texture in your cake.
• Add the egg yolks, one at a time, mixing well after each addition. This helps to incorporate air into the batter, making it fluffier.
• Blend in the melted chocolate along with the vanilla. Make sure these are well combined to create a rich chocolate flavor.
• Gradually add the flour mixture and buttermilk, alternating between the two and beating well after each addition. This will keep your batter smooth and prevent lumps.
• In a separate bowl, beat the egg whites on high speed until stiff peaks form. This is important for the airy texture of the cake.
• Carefully fold the beaten egg whites into the cake batter. Be gentle to maintain the aeration you've just created.
• Pour the batter into the prepared pans. If you're using three pans, divide the batter evenly. If using two pans, distribute approximately one-third of the batter into each pan. Reserve the remaining batter for cupcakes.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on your cakes to avoid overbaking.
• Once baked, run a small spatula around the edges of the cakes in the pans to loosen them. This will help prevent sticking.
• Let the cakes cool in the pans for about 15 minutes before transferring them to wire racks to cool completely. This is crucial before frosting your cakes.
• Once completely cooled, frost with your favorite frosting, such as a delicious Coconut Pecan Frosting.

Notes

• Tip 1: Pair with my German Chocolate Cake Frosting recipe for the perfect topping.
• Tip 2: If making a two-layer cake and using the remaining batter to make cupcakes, transfer batter into a cupcake pan lined with cupcake liners.
• Tip 3: Bake cupcakes for approximately 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
• Tip 4: Allow cupcakes to cool completely prior to frosting.

Keyword Chocolate Cake Recipe, Dessert Recipes, easy cake recipe, German Chocolate Cake

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.