What Is German Chocolate Cake?

Grease and flour three 8′ round cake pans,tapping firmly to remove any excess flour once coated.

What is different about German Chocolate Cake?

While the standard chocolate cake is chocolate through and through, with icing on top and sides, the German Chocolate Cake takes it up a notch with layers of caramel flavored icing between three layers of chocolate cake — making for a very moist cake.

What makes it a German Chocolate Cake?

Not only is this cake traditionally made with a sweet chocolate, it also has a distinct icing. Instead of having a traditional buttercream or meringue, the icing is representative of a custard. The base is made of egg yolks & evaporated milk and should always contain pecans & coconut.

Is German Chocolate Cake actually chocolate?

This year marks the 50th anniversary of the German chocolate cake, which is certainly chocolate –and coconut and pecan — but is decidedly not German. The name comes from Sam German — who was either an American or an Englishman, depending on what you read.

What does German Chocolate Cake taste like?

German chocolate cake has a lighter chocolate taste, a delicate, tender crumb, and of course lots of that amazing coconut pecan frosting.

What kind of chocolate is German chocolate?

German’s® Sweet Chocolate is a dark baking chocolate created by the Walter Baker & Company employee, Samuel German (hence the name), who developed the chocolate in 1852. He thought this type of chocolate would be convenient for bakers as the sugar is already added to it.

What is the difference between German chocolate and unsweetened chocolate?

German sweet chocolate is sweeter than semi-sweet chocolate because it contains a higher proportion of sugar. Semi-sweet chocolate is made by adding sugar to unsweetened chocolate. According to the editors of ‘Cooks Illustrated,’ semi-sweet chocolate contains an average of 50 percent sugar depending on the brand.

What is a substitute for German chocolate?

Combine one ounce of melted unsweetened baking chocolate and four teaspoons of granulated sugar. Then, use in place of one ounce of German’s sweet chocolate. This will give you that signature sweetness that the recipe is built around.

Is Black Forest cake the same as German chocolate cake?

Black Forest Cake is probably the most famous German Cake! Made with three layers of light and fluffy chocolate cake that are topped with homemade cherry filling and fresh whipped cream, this cake is a showstopper.

Is red velvet cake the same as German chocolate?

Both red velvet cake and chocolate cake contains cocoa. But red velvet cake contains additional ingredients like buttermilk, vinegar, and cream cheese, which gives it a more complex flavour and texture. Therefore, red velvet cakes are richer and finer than simple chocolate cakes.

Why it is called Black Forest cake?

The dessert is not directly named after the Black Forest mountain range in southwestern Germany. According to one school of thought, the name is derived from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser), which is distilled from tart cherries.

Does real German Chocolate Cake have coconut?

German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans.

Is German Chocolate Cake from Texas?

For generations, Americans have been crediting the people of Germany with the rich, chocolaty deliciousness of the German chocolate cake. But thanks to a recent article in The Dallas Morning News, we now know that the decadent cake is actually 100% Texan!

Why did my German chocolate cake fall apart?

If your cake isn’t moist enough, it can sink in the center. But too much moisture can also ruin a cake. This happens most often in humid climates, where extra moisture can collect naturally in ingredients like flour. It causes cakes to rise quickly and then crater during the baking process.

Is German chocolate better?

Everybody will have their own favourite chocolate. In fact, the Germans are one of the highest health conscious nations in Europe, so if you wanted to consistently put good quality chocolate in your shopping basket, you’re probably better off in Germany than you are in the UK.

Does a German chocolate cake have to be refrigerated?

DOES GERMAN CHOCOLATE CAKE NEED TO BE REFRIGERATED. No! Keep cake in an airtight container or cake saver at room temperature for up to 5 days for best results. You can however refrigerate this cake if you prefer the frosting to have a chilled texture and flavor.

How to make the best German chocolate cake?

  • Improve the chocolate cake. Despite the very name of the cake coming from the brand of chocolate used in the original recipe,this recipe uses Dutch processed cocoa powder.
  • Improve the coconut pecan filling.
  • Frost the cake with Ganache.
  • FAQs about German Chocolate Cake: Why is it called “German” chocolate cake.
  • What does German chocolate cake taste like?

    – 1 1/2 сuрѕ butter ѕоftеnеd – 8 оz сrеаm cheese ѕоftеnеd – 1 1/2 сuрѕ unѕwееtеnеd сосоа роwdеr – 3 tеаѕрооnѕ vаnіllа extract – 7-8 сuрѕ powdered sugar – аbоut 1/4 cup milk as nееdеd

    Where to get the best German chocolate cake?

  • 4 ounces German sweet chocolate,chopped
  • 1/2 cup water
  • 1 cup butter,softened
  • 2 cups sugar
  • 4 large eggs,separated,room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • German chocolate cake – Wikipedia

    German chocolate cake

    A German chocolate cake
    Alternative names German’s chocolate cake
    Type Layer cake
    Course Dessert
    Place of origin United States
    Region or state Texas
    Created by
    Invented 1957
    Main ingredients Chocolate cake, icing (egg yolks, evaporated milk, coconut and pecan)
    1. German chocolate cake, originally German’s chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting.
    2. Originating in the United States, it owes its name to an English-American chocolate producer named Samuel German, who invented a formulation of dark baking chocolate that came to be used in the cake recipe.
    3. (It is not German by nationality.) Sweet baking chocolate is usually added for the cake’s taste, although few recipes call for it nowadays.
    4. The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and nuts are mixed in.
    • Occasionally, a chocolate icing is put on the edges of the cake and piped around the perimeter of the layers to hold in the filling.
    • Maraschino cherries are occasionally placed as a garnish.


    1. Its roots may be traced back to 1852 when American baker Samuel German invented a variety of dark baking chocolate for the Baker’s Chocolate Company.
    2. The brand name of the product, Baker’s German’s Sweet Chocolate, was named in his honor.
    3. On June 3, 1957, a recipe for ″German’s Chocolate Cake″ featured as the ″Recipe of the Day″ in The Dallas Morning News.
    4. It was invented by Mrs.
    • George Clay, a housewife from 3831 Academy Drive, Dallas, Texas.
    • This dish employed the baking chocolate created 105 years previously and became fairly famous.
    • General Foods, which controlled the Baker’s brand at the time, took note and spread the cake recipe to other newspapers throughout the country.
    • Sales of Baker’s Chocolate are believed to have grown by as much as 73 percent and the cake would become a national staple.
    1. The possessive form (German’s) was eliminated in future publications, producing the ″German Chocolate Cake″ identity and providing the misleading appearance of a German origin.
    2. The recipe remains popular to this day and has been adopted by baking firms.

    See also

    • Black Forest cake, or Schwarzwälder Kirschtorte, a chocolate- and cherry-flavored cake that is of German provenance
    • Chantilly cake, a chocolate dessert similar to German chocolate cake
    • Texas sheet cake
    • List of desserts

    Further reading

    ″Celebrating Not-So-German Chocolate Cake″ (Audio with transcript) (Audio with transcript). NPR All Things Considered. 23 Jun 2007.

    More German Chocolate Cake

    Willard Family German Chocolate Cake

    This recipe has been passed down through generations in my family. This is something my great-grandmother could make with her eyes closed. Because my father was born on her birthday, mom cooked this dessert for him on a year-round basis. Even had it mailed to him in Korea while he was stationed there as a member of the military.

    German Marble Cake

    A delicious cake with the flavors of almond and chocolate, this cake is nearly like a pound cake in texture and taste.

    German Chocolate Cake

    With this simple recipe, you can make a delicious German Chocolate Cake. The icing made with coconut and pecans is wonderfully heavenly. Eagle brand is sponsoring this event.

    Duncan Hines® German Chocolate Cake

    To make this German Chocolate Cake even more spectacular, we recommend incorporating the coconut and nuts directly into the icing. It doesn’t matter how you prepare it; German chocolate is certain to satisfy.

    German Sweet Chocolate Cake II

    This was a recipe that belonged to my grandmother. Dessert prepared with delicious chocolate and covered with a decadent coconut pecan frosting, this is a traditional cake for any occasion.

    Better-Than-Mom’s German Chocolate Cake

    This dessert is out of this world. ″This is better than my mother-in-cake,″ law’s my father-in-law declares. Make a plan ahead of time since this cake will require time and effort to complete. But it is well worth it!

    German Chocolate Cupcakes

    Use bakery cupcakes or a cake mix to save time and effort by making your own from scratch. To finish each cupcake, pipe a circle of frosty ice cream onto the top and decorate with the accessories of your choosing. Reynolds Wrap is a sponsor of this event.

    German Chocolate Cake II

    I’ve eaten a lot of other German chocolate cakes, but this is by far the finest. It will take a bit more time, but it will be well worth it in the end.

    German Chocolate Texas Sheet Cake with Coconut-Pecan Frosting

    To bake a German chocolate sheet cake for a family reunion, I looked for a recipe that I loved but couldn’t find anything suitable. As a result, I came up with my own. It was a big success! Whenever I need to bake a German chocolate cake, this is the recipe I turn to first. It takes a little effort to prepare, but the results are well worth it!

    Clara’s White German Chocolate Cake

    This recipe was provided to me by a great friend, Clara, who happens to be one of the most talented cooks I’ve met. German Chocolate Cake Frosting can be used to decorate, or you can eliminate the coconut and pecans and use a German Chocolate Cake Frosting instead.

    Bo’s Best White German Chocolate Cake

    The German chocolate cake will be a hit with those who enjoy it. When white chocolate is substituted for German chocolate, the result is a spectacular cake. It’s very moist! The cake I baked for Easter was gone before I could say ″I made it.″

    German Chocolate Cake Bites

    These delectable tiny chocolate bits are a cross between petit fours and small cakes in terms of size and flavor. Sandwiched together with jam and then covered in chocolate, two layers of chocolate cake are baked together.

    German Chocolate Cheesecake Swirl Cake

    The dense German chocolate cake is complemented by swirls of creamy cheesecake. This is an old family recipe that my grandmother gave me, and it is by far my favorite of all the recipes she has given me. Sprinkle with shredded coconut and confectioners’ sugar before serving.

    German Chocolate Cake

    This was simple to put together, and my husband declared it to be delicious.The flavor of the icing was a tad underwhelming to me.I was looking for something with a stronger ″caramel″ flavor, and this was simply sweetened condensed milk with nuts and coconut (a yummy flavor, but just not what I expect in a German Chocolate Cake).After flipping the cake, I realized my error and frosted the cake immediately.The amount of frosting produced by the recipe is insufficient to cover the sides of the cake.Consequently, if you make this, simply leave it in the pan and frost only the top!:) In order to thicken the icing, it is very necessary to simmer it for considerably longer than 6 minutes.

    1. It was probably closer to 15 minutes that I cooked it (maybe even longer).
    2. My uncle, who is a big fan of German chocolate cake, claimed this is the nicest kind he has ever tasted, and he has tried many.
    3. I agree with several other reviewers that the recipe does not have much of a carmel flavor, but you can compensate for this by adding 3 tablespoons of brown sugar to the mix.
    4. I also recommend that you cook it for 10 minutes rather than 6 to ensure that it is sufficiently thick.
    5. As a side note, almonds are a fantastic substitution for pecans, and they are much better for you!
    6. As a result of other people’s evaluations and the fact that I was making a two-layer birthday cake, I doubled the frosting recipe.

    The German Chocolate Cake was for my husband, and he felt it was even better than his favorite (up until then) German Chocolate Cake, which he had purchased from a bakery for $4.95 a slice.This cake, which I baked today, is very delicious!The icing turned out to be just wonderful!I added 3 tablespoons brown sugar and cooked, continually stirring, for around 11 minutes.

    This is something I will cook again and again!This is a fantastic dish!It’s very simple and moist!

    • This is accomplished by using condensed milk to preserve the cake from becoming dry.
    • Instead of pecans, I substituted chopped walnuts.
    • I did, however, use at least 1 cup of coconut and at least 1 cup of walnuts in my recipe.
    • I like a thick icing rather than a thin one.
    • My Father has been a lifelong fan of German Chocolate Cake, and he claims that this is the greatest German Chocolate Cake he has ever tasted!
    1. I felt the recipe was simple, and the cake turned out to be quite moist.
    2. Although it took around 20 minutes for the frosting to thicken, the flavor was very delicious.
    3. I’m going to put it on my ″favorites″ list.

    It’s quite simple to create!Everyone adored it, and I had a flurry of inquiries for the recipe.The icing is just delicious!Before serving, I sprinkled some additional nuts on top to give it a little extra crunch.

    I created this for a dear friend’s birthday, and it was a huge hit with everyone.It was also quite simple to put together.Absolutely wonderful and simple to prepare.The addition of sweetened condensed milk lends a rich and moist texture to the finished cake.The icing is just delicious!

    • The cake was too airy and crumbly; it should have been denser and more moist in texture.
    • I believe that simply following the cake mix directions would have been preferable.
    • The frosting has to be twice because it is barely enough to cover a 9×13-inch cake.
    • It’s a delicious cake!
    • I made this for my spouse on Valentine’s Day as a little surprise.

    The only thing I would change about the recipe for the icing is that I would double it next time.Unfortunately, there wasn’t nearly enough frosting to cover the entire cake in the manner that I would have like.I cooked this today, and it turned out to be quite moist and delicious!The fact that I haven’t baked many cakes means that I rely on boxed mixes, but this makes the boxed stuff even better.

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    I didn’t make the frosting since I had found a different recipe for it, but they are both quite close in flavor.Thank you for your hard work, and it looks just stunning!This cake was very delicious!I made it into a two-layer 8-inch circular cake and then quadrupled the amount of frosting I used.In addition, I followed the recommendation of another reviewer and added 4 tablespoons of brown sugar while thickening the icing to make it even more delicious.

    Also, rather of attempting to spread the icing onto the cake, I simply poured it directly onto the top of the circular cake, which completely covered the top and sides.I prepared this for a coworker’s birthday, and it was a huge hit with everyone!I quadrupled the topping, which was a hit with everyone, and followed the recipe’s recommendation to use brown sugar.This is a recipe that should be saved for future use!

    This cake was a hit with my family, therefore I gave it five stars.Next time, I’ll quadruple the amount of icing.The icing is the star of the show.My partner loves this type of cake, therefore I prepared it for him because it’s his favorite.

    1. Despite the fact that he is a fussy eater, he was amazed that I did not get it from a bakery because it turned out so nicely!
    2. I quadrupled the frosting, which is an important step that shouldn’t be skipped, and substituted walnuts for the pecans.
    3. I prepared it as a layer cake, and it looked just stunning when it was placed on the table.

    It was a delicious cake, however I believe I would increase the amount of nuts and coconut in the frosting recipe the next time I make it.I’ve never eaten the cake, but the icing sounds delicious.The frosting was made using 4 tablespoons of butter, 1/2 cup of coconut, and 1/2 cup of nuts, and it was delicious.

    I followed the recipe exactly, however I went with the ladies’ ideas and used one cup coconut and two tablespoons brown sugar instead of the two tablespoons sugar called for in the recipe.Along with that, I carefully blended the icing with a hand-held mixer directly in the sauce pan until it was thoroughly combined.It turned out to be really amazing!

    It was a hit with the in-laws!The frosting was very delicious.The moistness of the cake, on the other hand, was my favorite feature.

    It was the condensed milk that made all the difference.I’m going to experiment with this technique on different cakes.This was a fantastic recipe to make.It’s easy to make and delicious!THIS WAS MADE FOR A FAMILY GET-TOGETHER PARTY.

    • The entire group enjoyed it and had no idea it contained a BOX CAKE MIX.

    I followed the recipe precisely as instructed, and it turned out fantastic.It’s simple to make and tastes great.It reminds me of the German Chocolate Cake that my grandma used to prepare when I was growing up.If you want a stronger flavor of maple, toast your pecans instead of using the sugar in the frosting, which is also delicious..

    • The frosting is quite excellent; but, I believe that preparing the cake from scratch would have been even better; yet, buying a box makes it quick and easy.
    • I don’t eat nuts or coconut, but I was looking for a lovely German chocolate cake to indulge in.
    • I baked it in a Bundt pan without frosting and sprinkled it with confectioner’s sugar before serving.
    • It turned up to be a delicious, moist, pound-cake-like dessert.
    • This cake was a big hit with the husband.
    • You will, as well!

    WoW!I prepared this for my husband, and he really enjoyed it!Thank you very much.This dish, which is simple to make and tastes delicious, is something I would not generally use a box mix for.In this recipe, I didn’t make the cake myself.

    Instead, I simply used the frosting recipe because it appeared to be simple and delicious.Unfortunately, I discovered half way through the procedure that I had used evaporated milk instead of sweetened condensed milk!I was mortified!HAHA!However, with a little powdered sugar, a little flour (for thickening), and a couple more minutes on the stove, it came out perfectly!I believe the next time I’ll make it the proper way and see if it turns out as well as the first time.

    This created a substantial amount of cake for only one person!Because I’m a novice chef, it was my fault that I didn’t allow the icing to thicken nearly as much as it should have.In order to get the look shown on the recipe page, (fellow chefs) try to replicate it.Nonetheless, it was quite excellent.I’m going to build it again sometime.This was very delicious!

    1. My spouse ate three slices of chocolate cake when he typically only eats one.
    2. This one is definitely a keeper.
    3. It’s a LOOOOVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV First and foremost, I have always detested chocolate cake since I was a child.
    • However, one day I decided to try a slice of German Chocolate Cake that was available at my workplace café since I had heard it was a very moist cake.
    • I’m here to inform you that this cake is even better than the first!
    • My favorite cake mix is the Betty Crocker Super Moist mix with the pudding included in the recipe.
    • I didn’t bother to make the icing since I was too tired.
    • My favorite frosting is the Betty Crocker Rich & Creamy Coconut Pecan Frosting, which contains only two ingredients: coconut and pecans, which is what German Chocolate Frosting truly is.
    • This is a fantastic and really simple dish!

    This is a fantastic dish!I followed the recipe to the the, and not only was it simple, but it was also wonderful!It’s a keeper, for sure!Even though I’m not a lover of German Chocolate Cake, we had a great time with this.This didn’t taste exactly like the GCCs I’ve had in the past, but it did have a nice flavor and only required a fraction of the time to prepare than my previous experiences.My husband and sons were all clamoring for second helpings!

    1. This is exactly how I created it.
    2. I’d never baked or tasted a German chocolate cake before, but I agreed to make one after receiving a request.
    3. The cake was really excellent; unfortunately, the icing was only barely enough to cover the cake.
    • Although it was delicious, I believe the icing should have been doubled.
    • Very well done.
    • It was so delicious that I could have eaten the icing with a spoon.
    • This cake was made with a milk chocolate cake mix and baked in a bunt pan for 35 minutes, and it came out moist and delicious.

    I wished I had more frosting because it didn’t cover the entire cake, so I’ll double it the next time I make it.Very simple, yet yields excellent results.I simply used this recipe for the icing, and it turned out beautifully.The frosting was a disaster.This is not a genuine German chocolate cake.I used the standard ″hacks″ of butter in place of oil, hot water to increase the chocolate flavor, and readymade frosting, but the results were still excellent.

    With the addition of condensed milk, this cake is very moist!This is one that I will definitely make again!Despite the fact that it was excellent.There was nowhere near enough frosting to cover the top of a 9 x 13-inch cake, which was a disappointment.

    Increase the amount of frosting.I couldn’t find Pillsbury German Chocolate Cake Mix, so I had to make do with Duncan Hines German Chocolate Cake Mix.The cook time on the box was 22-27 minutes, however the recipe calls for 45 minutes cooking time.30 minutes was just the proper amount of time.

    It was simple and a tremendous success!It’s something I’ll certainly cook again.This turned out to be quite excellent.My only issue was that, as another reviewer pointed out, the cake turns out extremely soft and fluffy when baked.The frosting, while delicious, is thick and heavy, making it difficult to apply on what appears to be a delicate surface.I will admit that I went a bit overboard with the coconut and nuts in this cake, and although I may tone down the amount of those two components next time, the cake itself could have used a little more density.

    This recipe was just used for the icing, and it was delicious.In the end, I had to add 2 tablespoons of corn starch mixed in 2 teaspoons water to bring it to the appropriate consistency, and that took a long time.Aside from that, the flavor was right on.

    This is a straightforward recipe that I love having on hand.I made the frosting the regular manner and then added the rest of the sweetened condensed milk to it.Yummy!Because my husband is allergic to pecans, I used finely chopped almonds instead, and it turned out fantastic!

    The second time I prepared it, I adjusted the quantity of coconut I used by eyeballing it until it reached the exact thickness I was aiming for.This is a fantastic dish!The cake had sunk to the middle of the table.I was not pleased with this at all, since I was planning a tiered cake and needed to bake a simple chocolate cake to fill in the depression (which did not fall).

    I didn’t even open the oven door once from the moment the timer rang.Following the advice of others, I’m going to add brown sugar to the icing.the most delicious German chocolate frosting I’ve ever eaten After making this recipe several times, I’ve discovered that the caramel taste that I enjoy is not there.For this reason, I began adding around 1/3 cup of brown sugar to the heating milk mixture in order to make it taste better.I have occasionally added dark corn syrup to the cooking mixture in order to increase the color and caramel flavor of the finished product.

    After these modifications, the flavor of the german chocolate frosting was at its finest.This recipe for German Chocolate Cake is a nice, robust recipe.In preparation for a wedding, I made 300 German Chocolate cupcakes, and my daughter created a tiered German Chocolate wedding cake that was delicious and held up well.The cake is delicious and tasty.There were no issues with crumbs when the recipe was altered for high altitude by adding 1/4 cup flour per recipe.We utilized another German Chocolate Frosting recipe from All Recipes for this project.

    This is the recipe I use for German Chocolate Cake every time!In addition, I piped some chocolate icing on top for decoration.It’s just wonderful!

    Don’t be afraid to use brown sugar in your icing; you won’t be disappointed!Made this for my husband’s birthday; he stated that he like it but only ate one slice of the dessert.It didn’t sit well with me.The cake was dry, crumbly, and had an oily flavor; however, I will continue to use my boxed cake recipe in the future.The frosting was far too sugary for our tastes, and it should be doubled at the very least for any type of cake.There was not enough frosting to cover a two-layer cake that was round in shape.

    It does, however, have a pleasant flavor.The German chocolate cake boxed mix came with a swirl mix, which I used according to the package guidelines and swirled into the cake.So I followed the instructions on the box to make the cake.As a result, I decided that the frosting from this recipe was far too sugary, so I added a generous dollop of cream cheese to balance off the sweetness.That seems to be of assistance.

    When I wore this to an Oktoberfest, I received several praises on it!The recipe has been printed, however I have one query about it.What can I use to replace the crisco/vegetable oil in this recipe?

    • This German chocolate cake is very delicious!
    • It is an absolute must!
    • My husband, his parents, and his siblings all request that I make this for every special occasion.
    • I will never again purchase a pre-made cake from a shop or make another cake from scratch!
    • You won’t be disappointed if you give it a try!

    Instead of water, I substituted buttermilk for it.Baked for a shorter period of time than specified in the recipe.Instead, I used the icing from the Willards family’s original recipe.This turned out to be really wet.This is something I will absolutely cook again.

    • The frosting was delicious.
    • As some have suggested, I’ve added some extras.
    • The cake was a touch dry around the edges, but that might have been due to the fact that it was made by myself.
    • This cake was really simple to prepare and tasted fantastic!

    I tweaked the frosting by adding 2 teaspoons of brown sugar, and it turned out perfectly.I would recommend that you double the frosting since I made it exactly as directed in the recipe and it barely covered the cake (and the frosting is the greatest part of a German chocolate cake!).I prepared a second batch of frosting, this time using a full can of sweetened condensed milk, 6 tablespoons butter, 2/3 cup coconut and chopped nuts, and 2 teaspoons vanilla extract.When combined with the original frosting from the recipe, it provided a beautiful covering for the cake.Excellent, moist cake!

    Using only the mix, which is always dry, is far preferable to this method.When I make it again, I will certainly stack it and quadruple the frosting!This is a fantastic meal that is also quite simple to prepare.It was a hit with my family!

    I didn’t want to prepare a multi-tiered birthday cake, but my husband like chocolate German cake.This recipe is really simple, juicy, and wonderful.I live at a high altitude, so it’s possible that’s why I had a dip in the center of the cake and had to be careful that all the frosting didn’t pool there!Haha.It doesn’t make a difference.

    It’s still fantastic.I upped the amount of pecans and coconut a little.Better.Because the frosting is insufficient on its own, you must double it.The icing is just delicious.

    1. I followed the advice of another reviewer and added some brown sugar.
    2. I’ll toast the pecans a little more next time.
    3. The recipe was fantastic and turned out perfectly.
    4. coffee is an excellent substitute for water.
    5. I’m not sure why, but I don’t care for German chocolate, yet ever since I made it, everyone has been begging me to make it for their birthday.
    6. It’s also quite simple to make.

    This was my first effort at making this cake, and I presented it to friends who enjoy German chocolate.They thought it was delicious, but I thought it was a little dry.I’ll try again later.The recommendations were for 40-45 minutes, which I completed in 40 minutes, but I wish I had tried 38 minutes.

    The flavor was fantastic, and I thickened the frosting by adding some extra pecans and coconut to the mix.I will definitely make this again, and I added mashed bananas to part of the liquid to make it even more delicious.It turned out to be very excellent.I increased the amount of coconut in the icing.

    German Chocolate Cake

    • Prep Time: 45m
    • Cook Time: 30m



    • 3 cups cake flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup buttermilk
    • 1 teaspoon pure vanilla extract. Ingredients: Floured baking spray
    • 1/2 cup water
    • 4 ounces Baker’s® German’s sweet chocolate
    • 1 cup unsalted butter, at room temperature
    • 2 cups granulated sugar
    • 4 large eggs, at room temperature
    • 1 teaspoon pure vanilla extract.
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    • Two-thirds cup sweetened coconut flakes
    • two cups chopped nuts
    • one cup unsalted butter
    • two cups evaporated milk
    • two cups sugar
    • eight big egg yolks
    • two teaspoon pure vanilla extract



    1. The oven should be preheated at 325 degrees Fahrenheit. Prepare three 9-inch baking pans lined with parchment paper by greasing and flouring them.
    2. In a microwave-safe bowl, heat the water and chocolate together for about 1 minute. Stir the ingredients together. If necessary, reheat the chocolate in the microwave until it is completely melted. Make sure to set aside the chocolate to cool before mixing it with the remaining ingredients.
    3. 5 minutes on medium speed, or until the butter and sugar are light and fluffy, in the bowl of a stand mixer fitted with the paddle attachment
    4. The eggs should be added one at a time, beating thoroughly after each addition.
    5. Thoroughly scrape the sides and bottom of the mixing bowl
    6. Combine the chocolate mixture with the rest of the ingredients.
    7. In a large mixing basin, whisk together the cake flour, baking soda, and salt until well combined.
    8. In a liquid measuring cup, combine the buttermilk and vanilla
    9. set aside.
    10. Continue to add the flour mixture in two batches, beginning and finishing with the flour mixture, beating until thoroughly incorporated between each addition.
    11. Scrape the sides and bottom of the bowl, and incorporate any unmixed batter that has accumulated there
    12. For 3 minutes on medium speed, beat the batter until it is smooth.
    13. Divide the batter evenly between the three pans that have been prepared. Check that there are no air bubbles in the pans by tapping them on the counter.
    14. Preheat the oven to 300°F and bake for 30 minutes. Check the doneness of the cake by touching the top of the cake. If it returns to its original position, it is no longer viable. If the indentation remains, it will take an additional 2 to 3 minutes.
    15. Before removing the cakes from the pans, let them to cool for at least 10 minutes on a cooling rack.


    1. Toss the coconut and pecans together in a large mixing dish and set aside
    2. Melt the butter in a medium saucepan over medium heat until it is melted
    3. Bring the evaporated milk and sugar to a boil in a separate pot.
    4. Using a whisk, rapidly whisk in half of the milk mixture into the egg yolks until everything is well blended.
    5. Stir frequently over medium heat for approximately 3 to 4 minutes or until you notice a bubble and the mixture has thickened
    6. return the egg mixture to the pot.
    7. Pour the egg and milk mixture over the pecans and coconut
    8. stir thoroughly.
    9. Stir in the vanilla until it is completely incorporated.
    10. Allow the frosting to cool.
    11. As soon as the frosting has cooled, spread it between the layers of cake, around the edges of the cake, and on top.

    German Chocolate Cake

    Advertisement German Chocolate Cake is a classic example of Southern baking at its finest.It is true that German chocolate cake originated in Dallas in the 1950s, despite its name.This delicacy is still quite popular today, due to the incredibly rich Coconut-Pecan Frosting that is used to top it.That’s why we’re providing you an all-star recipe for this traditional cake; add it to your repertoire and pass it down down the generations for many years.Three layers of luscious chocolate cake serve as the foundation for this dessert.The inclusion of freshly brewed hot coffee to the batter helps to keep the cake moist while also enhancing its chocolaty flavor; the use of buttermilk gives this cake a distinctively Southern flavor.

    1. Making the egg whites into a stiff froth and incorporating them into the mixture gives this cake more structure, which helps it hold up to the thick icing.
    2. It is recommended that you search for the German’s sweet chocolate baking bars, as they impart a delicate chocolate taste to the cake that does not compete with the Coconut-Pecan Frosting.
    3. The fluffy chocolate cake layers serve as the foundation for this gorgeous dessert, but the Coconut-Pecan Frosting is the true star of the show.
    4. This is the distinguishing characteristic that distinguishes a German Chocolate Cake.
    5. You will not be able to spread the frosting over the cake the traditional method because it is too thick; instead, gently push it into the edges and top of the cake with a little spatula.
    6. The icing is mostly made up of coconut and pecans.

    This cake is certain to make you fall in love with it after just one mouthful.It could even become your new favorite dish for special occasions.Serve this magnificent, thick cake with a glass of cold milk or a cup of coffee to complete the meal.You’ve worked hard for it.


    • Checklist for Instructions First, we’ll have a look at what to do. Preheat the oven to 350 degrees Fahrenheit. In a medium microwavable dish, combine the chopped chocolate and hot coffee until well combined. Microwave on HIGH for 30 seconds to 1 minute, stirring after 30 seconds, or until the chocolate is melted and smooth. Make a mental note to put it away. Advertisement
    • Step 2 In a medium-sized mixing basin, whisk together the flour, baking soda, and salt. With a heavy-duty stand mixer set on medium speed, cream together the butter and sugars until light and fluffy, about 3 minutes. Continue to add the egg yolks, one at a time, beating just until combined after each addition. Add the melted chocolate mixture and the vanilla extract and mix on low speed until everything is well combined. In a separate bowl, whisk together the flour mixture and the buttermilk, starting and ending with the flour mixture. After each addition, beat on low speed only until everything is well combined.
    • Step 3 Place the egg whites in a separate clean dish and beat with an electric mixer on high speed for about 3 minutes, or until firm peaks form. Gently incorporate the ingredients into the batter. Bake in three 9-inch round cake pans lined with parchment paper for about an hour at 350 degrees.
    • Step 4 Bake in the preheated oven for 24 to 28 minutes, or until a wooden pick inserted in the center comes out completely clean. Remove the pans from the oven and carefully run a knife around the outer edge of the cake layers to remove them from the edges of the pans, if necessary. Allow 15 minutes of cooling time in the pans on wire racks. Remove from pans and place on wire racks to cool. Remove the parchment paper from the oven. Allow for thorough cooling, approximately 1 hour. Spread the somewhat warm Coconut-Pecan Frosting between the layers of the cake as well as on the top and edges of the cake. Allow for around 15 minutes to allow the frosting to totally cool and harden.

    German Chocolate Cake

    Homemade German Chocolate Cake with layers of coconut pecan icing on top, followed by a layer of chocolate frosting on the bottom.This dessert is out of this world!I believe the hundreds of positive reviews for this recipe speak for themselves, but I’d like to offer my personal testimony that this German Chocolate Cake is THE CAKE that every member of my family wanted for their birthdays while they were growing up.Due to the fact that we were twins, I was really fortunate in that my mother would bake both of our favorite cakes: German chocolate cake for my sister and carrot cake for me!

    What is German Chocolate Cake?

    Germany does not produce German chocolate cake, and it is not genuinely a German treat.Rather, it is normally a lighter colored cake with a little chocolate flavor, with the entire cake usually topped in a coconut pecan frosting.In my family’s version, a chocolate cake is topped with chocolate frosting that covers the entire cake, with coconut frosting on top and in the middle of the cake.This cake is just unbeatable, especially if you are a chocolate enthusiast.

    How to Make German Chocolate Cake:

    1.Prepare the chocolate cake by combining the dry ingredients in a bowl (sugar, flour, cocoa, baking powder, baking soda and salt).Combine wet ingredients in a separate bowl (eggs, buttermilk, oil and vanilla).Combine the ingredients and mix in the boiling water.2.Preheat the oven to 375°F: Pour the batter into the 8- or 9-inch round baking pans that have been prepped.

    1. I prefer to cut a round piece of wax or parchment paper to fit the bottom of the pan as well, to ensure that the cake comes out without difficulty.
    2. Cooking Instructions: In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk and bring the mixture to a low boil over medium heat, stirring constantly.
    3. Maintain a steady stirring motion until the mixture thickens.
    4. Remove from heat and mix in the vanilla, nuts, and coconut until well combined.
    5. Allow it to cool fully before putting it on top of the cake as a layer.
    6. 4.

    To make the chocolate frosting, melt the butter and whisk in the cocoa powder.Slowly add the powdered sugar and milk, beating until the frosting is spreadable.Tiny amounts of additional milk, if necessary, to thin the frosting, or a small quantity of powdered powder, as needed, until the frosting reaches the appropriate consistency.Add in the vanilla extract.

    5.Assemble: Place one of the cake circles on a serving stand or plate and top with the remaining cake rounds.Using your fingers, apply a thin layer of chocolate frosting over the cake layer, followed by spooning half of the coconut frosting on top and smoothing it into a smooth layer.

    • Allow approximately 12 inches between the filling and the edge of the cake.
    • Place the second cake round on top of the first.
    • Spread a thick layer of chocolate frosting over the entire cake.
    • Distribute the leftover coconut frosting on top of the cake to finish it off.

    Pro Tips:

    Make use of items that are at room temperature.Bring the eggs to room temperature by soaking them in hot water for several minutes.Microwave the buttermilk for a few seconds at a time until it becomes warm.It makes a significant difference!It’s simple to decorate a cake!I used a Wilton 2D tip to create the swirls on the top of this cake, but the Wilton 1M tip is also a favorite of mine.

    1. I use both tips in conjunction with an Ateco flex 14″ reusable piping bag from Ateco.
    2. Those three products right there are the ones I use the most when it comes to cake and cupcake decorating.

    Make Ahead and Freezing Instructions:

    Both frostings (coconut and chocolate) may be created ahead of time and stored in an airtight jar in the refrigerator.The coconut frosting can keep for 1-2 weeks in the refrigerator, depending on how fresh the ingredients were when made.The chocolate frosting will last for approximately 2-3 weeks in the refrigerator.Remove frostings from the refrigerator an hour before you want to use them to frost the cake to give them time to come to room temperature before using them.To Freeze: After baking the cake layers, allow them to cool fully before wrapping them tightly in plastic wrap and placing each layer in a ziplock freezer bag until ready to use.Put it in the freezer for up to three months.

    1. Frost the cakes while they are still frozen; it is much easier to frost the cakes this way.
    2. The completed German Chocolate Cake may also be frozen for up to two months if it is properly wrapped (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results).
    3. Before serving, allow the dish to come to room temperature.

    Consider trying these popular Dessert Recipes:

    • Better Than Anything Cake, Mississippi Mud Brownies, Snickerdoodles Bars, Perfect Chocolate Chip Cookies, and Tres Leches Cake are just a few of the recipes available.

    Follow me on social media platforms such as Facebook, Twitter, Instagram, and Pinterest for more delicious recipes! Recipe

    For the Chocolate Cake:

    • The following ingredients: 2 cups granulated sugar
    • 1 3/4 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 large eggs
    • 1 cup buttermilk
    • 1/2 cup oil (vegetable or canola oil)
    • 2 teaspoons vanilla extract
    • 1 cup boiling water

    For the Coconut Frosting:

    • The following ingredients: 1 cup light brown sugar
    • 1 1/2 cups granulated sugar
    • 1/2 cup butter
    • 3 big egg yolks, 3/4 cup evaporated milk, 1/2 teaspoon vanilla extract
    • 1 cup shredded sweetened coconut
    • 1 cup chopped nuts
    • 1 tablespoon vanilla extract

    For the Chocolate Frosting:

    • 2/3 cup unsweetened cocoa powder 3 cups powdered sugar 1/3 cup evaporated milk 1 teaspoon vanilla extract 1/2 cup butter 2/3 cup unsweetened cocoa powder

    Preheat the oven to 375 degrees Fahrenheit. Grease two 8- or 9-inch round baking pans with cooking spray. I prefer to cut a round piece of wax or parchment paper to fit the bottom of the pan as well, to ensure that the cake comes out without difficulty.

    For the Cake:

    • In a large mixing basin, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. In a second dish, whisk together the eggs, buttermilk, oil, and vanilla extract until thoroughly combined. Mix the wet ingredients into the dry ingredients until everything is well-combined. Add the hot water and stir well (batter will be very thin). Pour the batter into the pans that have been prepared.
    • Bake for 25 to 35 minutes (depending on the size of your cake pan). Alternatively, bake until a toothpick inserted in the center comes out clean (or with very few crumbs) (the 9-inch pan requires less time to bake). Allow to cool for 5 minutes in the pan before turning out onto wire racks to cool fully.

    For the German Chocolate Frosting:

    • Brown sugar, granulated sugar, butter, egg yolks, and evaporated milk should all be combined in a medium pot. Using a whisk, combine the ingredients and bring the mixture to a low boil over medium heat. Continue to stir continually for several minutes, or until the mixture begins to thicken somewhat.
    • Remove from heat and mix in the vanilla, nuts, and coconut until well combined. Allow it to cool completely before putting it on top of the cake tiers.

    For the Chocolate Buttercream Frosting:

    Melt the butter in a saucepan. Add in the chocolate powder and mix well. Alternately add powdered sugar and milk, mixing until the mixture has the consistency of spreading. Tiny amounts of additional milk, if necessary, to thin the frosting, or a small quantity of powdered powder, as needed, until the frosting reaches the appropriate consistency. Add in the vanilla extract.

    Cake Assembly:

    • Place one of the cake rounds on a serving plate or on a serving stand.
    • Using your fingers, apply a thin layer of chocolate frosting over the cake layer, followed by spooning half of the coconut frosting on top and smoothing it into a smooth layer. Allow approximately 12 inches between the filling and the edge of the cake.
    • Place the second cake round on top of the first.
    • Distribute the chocolate frosting evenly over the entire cake
    • spread the remaining coconut frosting on top of the cake.
    See also:  How Many Calories In A Chocolate Cake Pop From Starbucks?

    In order to bake at high altitude, 3 tablespoons of additional flour should be used.Instructions for Making Ahead: Both frostings (coconut and chocolate) may be made ahead of time and stored in an airtight jar in the refrigerator.The coconut frosting can keep for 1-2 weeks in the refrigerator, depending on how fresh the ingredients were when made.The chocolate frosting will last for approximately 2-3 weeks in the refrigerator.Remove frostings from the refrigerator an hour before you want to use them to frost the cake to give them time to come to room temperature before using them.Instructions for Freezing: After baking the cake layers, let them to cool fully before wrapping them tightly in plastic wrap and placing each layer in a ziplock freezer bag until ready to use.

    1. Put it in the freezer for up to three months.
    2. Frost the cakes while they are still frozen; it is much easier to frost the cakes this way.
    3. The completed German Chocolate Cake may also be frozen for up to two months if it is properly wrapped (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results).
    4. Before serving, allow the dish to come to room temperature.
    5. Calories: 591 kilocalories 77 g of carbohydrates 5 g of protein 31 g of fat 12 g of saturated fat Cholesterol: 100 milligrams Sodium: 440 milligrams Potassium: 313 milligrams 3 g of dietary fiber 69 g of sugar Vitamin A (in IU): 535 Vitamin C: 0.4 milligrams Calcium: 118 milligrams 1.9 milligrams of iron Were you able to make this recipe?
    6. Use the hashtag #TastesBetterFromScratch to tag @TastesBetterFromScratch on Instagram!
    Have you tried this recipe?! 

    VOTE and COMMENT on this page! I’d be interested in hearing about your experience. This recipe was originally published in May 2017 on my blog. The most recent update was made in February 2021.

    Related Posts

    Published on the 13th of February, 2021. Lauren Allen is a young woman who lives in the United States. Welcome! My name is Lauren, and I’m a mother of four who enjoys nice meals. There are quick recipes and weeknight meal ideas here that use genuine ingredients and are shown step-by-step through images and videos.

    German Chocolate Cake

    • Ingredients
    • Preparation



    Chocolate Cake

    1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) with the rack in the middle position. Butter and line the bottoms of two 20-cm (8-inch) springform pans with parchment paper before baking. Remove from consideration.
    2. In a large mixing bowl, combine the chocolate and the cream. Pour the heated milk over the chocolate and let it to sit for 1 minute before serving. Using a whisk, blend the mixture until it is smooth. Remove from consideration.
    3. Combine the flour, cocoa powder, baking powder, and baking soda in a large mixing basin. Remove from consideration.
    4. In a separate dish, using an electric mixer, beat the butter with the brown sugar, oil, and vanilla until light and fluffy. Add the eggs one at a time, beating well after each addition.
    5. Alternately add the dry ingredients and the milk and chocolate combination, starting and ending with the dry ingredients. In a large mixing bowl, combine all of the ingredients. Pour into the pans and bake for about 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely on a wire rack.
    6. Remove from mold.


    Combine the coconut milk and condensed milk in a saucepan over medium heat. Continue to cook on a low heat while stirring regularly until the mixture turns golden brown. Stir in the cream until everything is well-combined. Remove from the heat and toss in the pecans until well combined. Allow for a brief cooling period.


    Place a cake on a serving dish and set it aside. Half of the topping mixture should be applied on top. Place the other cake on top of the first. Using the leftover coconut mixture, decorate the top of the cake. Allow for thorough cooling.


    Keep in mind that the Carnation-type evaporated milk should not be confused with the sweetened condensed milk that is commonly offered under the Eagle brand. Specifically, it’s the latter that’s called for in the recipe.

    The History of German Chocolate Cake

    Known for its unique, creamy pecan & coconut frosting stacked between layers of rich, sweet chocolate cake, German Chocolate Cake is a popular dessert in many households.However, even without the unique frosting, this isn’t your typical chocolate cake in the traditional sense.But, have you ever pondered what it is about this cake that makes it so special?Alternatively, how did such a dessert come to be?

    Is This Cake German?

    Contrary to popular belief, this cake did not originate in Germany.Instead, it came from France.It’s actually a recipe from the United States.An English American Baker named Samuel German, who worked for the Baker’s Chocolate Company from 1852 to 1854, invented a new variety of dark baking chocolate in 1852.German developed a sweet baking chocolate that included far more sugar than the normal semi-sweet baking chocolate on the market.Baker’s German’s Sweet Chocolate is the name given to this chocolate in honor of its maker.

    Who Created the German Chocolate Cake?

    German’s Sweet Chocolate was first published in The Dallas Morning News in 1913, around 105 years after it was invented.The recipe was written by Mrs.George Clay, a Texas homemaker at the time.She named her one-of-a-kind recipe ″German’s Chocolate Cake″ since it asked for a sweeter sort of chocolate from a particular brand.As a result of this, General Foods Corporation, the current owner of Baker’s Chocolate Company, became aware of the recipe and began distributing it around the country.Many publications made the decision to transition from German to English, resulting in the well recognized term German Chocolate Cake.

    What About the Icing?

    Apart from the fact that it’s generally baked with sweet chocolate, this cake also features a distinctive frosting.Instead of a standard buttercream or meringue, the frosting is shaped like a custard and tastes like it.In addition to using egg yolks and evaporated milk as the basis, pecans and coconut should always be used in the filling.Fortunately for everyone, this delectable cake is easily accessible, with each bakery putting their own unique take on the classic recipe.Pay a visit to Apple Annie’s Bake Shop, where you may get a complete German Chocolate Cake or our individually portioned German Chocolate Triangles for the perfect afternoon snack!

    Difference Between German Chocolate Cakes & Chocolate Cakes

    After the recipe for German Chocolate Cake was published in a Dallas newspaper in 1957, it quickly became a national sensation.It is uncertain where the German Chocolate Cake recipe originated, however it is known that German’s chocolate was invented in 1852 by an American named Samuel German, which helped pave the way for the cake’s possible invention around the 1920s.Contrary to what the name implies, the German Chocolate Cake has no links to Germany and is a dish that originated in the United States.The distinctions between German Chocolate Cake and Chocolate Cake are slight, but significant nonetheless.

    German Chocolate Ingredients

    Generally speaking, German Chocolate is believed to be sweeter than semi-sweet chocolate.It is made out of a mixture of chocolate liquor, sugar, cocoa butter, different flavorings, and lecithin, which is fat derived from egg yolks.German Chocolate is available in numerous flavors.The chocolate was created by Samuel German as a means for bakers to expedite the baking process by combining the chocolate and sugar together.

    Bitter and Semi-Sweet Chocolate

    Regular chocolate may be divided into two categories: cacao, which is a bitter, sugar-free chocolate that is used only in baking, and semi-sweet, low-sugar chocolate, which can be consumed on its own or mixed with other ingredients in a baking recipe.

    Building A German Chocolate Cake

    In contrast to the traditional chocolate cake, which is made entirely of chocolate and iced on top and sides, the German Chocolate Cake is made entirely of caramel-flavored frosting sandwiched between three layers of chocolate cake, which results in an extremely moist and delicious dessert.Along with its layers, the sides of the cake are left open in order to reveal the various layers within the cake.

    Additional Ingredients

    If you’re a fan of German Chocolate Cake, you may incorporate nuts such as pecans into the icing layers for a little crunch and to balance the sweetness with a pinch of salt. You can also add caramelized fruit to the frosting layers, such as strawberries or peaches, to give the cake a different texture dynamic. Finally, flakes of coconut can be added to the cake batter before baking it.

    German Chocolate Cake

    In this decadent and moist German chocolate cake, a coconut pecan icing spread on top is both addicting and completely delectable. I tried and tested this recipe over and over and over again until it was perfect for me! The cake literally MELTS in your tongue, and the icing tastes like heaven on earth!

    How to Make German Chocolate Cake

    1.Preheat the oven to 350 degrees Fahrenheit for the cake.Lightly grease and flour the bottoms of three 8 x 2 inch baking pans before lining them with parchment paper.2.Give the German chocolate a brisk chop with a sharp knife.3.

    1. In a medium-sized mixing bowl, combine the chopped chocolate and hot coffee.
    2. Remove from the heat and whisk together until virtually all of the chocolate has been melted.
    3. Remove the pan from the heat and set it aside.
    4. 4.
    5. In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
    6. Set aside.

    In the bowl of a stand mixer, cream the butter until frothy, then add the sugar and continue to beat until it is fluffy, about 3-5 minutes.Scrape down the sides of the basin as necessary, and then add the egg yolks one at a time, beating well after each addition.Add the eggs one at a time, mixing thoroughly after each addition, and then add the vanilla extract.6.

    Pour in the chocolate that has been melted and allowed to cool.Continue to mix until it is completely absorbed, scraping the bowl down as necessary.Add the flour mixture and buttermilk in three additions, starting and finishing with the flour mixture in each addition.

    • Using just a fork, stir the items together until they are well combined.
    • 8.
    • In a separate bowl, whisk the egg whites at a high speed until stiff.
    • AFTER the eggs have frothened, add the sugar in a slow, steady stream.
    • Soft peaks should appear after a few minutes of beating.
    1. 9.
    2. Fold roughly a cup of the meringue into the batter until it is all incorporated.
    3. Don’t be concerned about inflating the initial round of bubbles; this will just lighten the batter in the end.

    Fold in the remaining meringue with care until it is completely incorporated.Tenth, divide and level out the batter evenly between the three pans that have been prepared before.Baking time is approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean.(Be sure to rotate the baking pans halfway through to achieve equal baking.) Remove the pan from the oven and let it aside for approximately 15 minutes to cool.

    Prepare the frosting by preheating the oven to 350 degrees Fahrenheit.Preheat the oven to 350°F and bake the nuts for 8-10 minutes, or until they are lightly toasted.Remove them from the oven and set them aside to cool before chopping them up pretty fine.In a medium saucepan, whisk together the sugar, milk, egg yolks, butter, and salt until well combined.Cook over medium heat, stirring regularly, until the vegetables are tender.

    • Removing the mixture from the fire when it begins to boil and thicken (approximately 5 minutes) is a good idea.
    • 12.
    • Transfer the mixture to a large mixing basin and toss in the chopped pecans, coconut, and vanilla extract.
    • Make a thorough mix to ensure that everything is well distributed, then set it aside to cool until it is easily spreadable.
    • (This will take around 30 minutes.) When it comes to frosting, it’s never a bad idea to double the recipe.

    I quadrupled the recipe for the cake in the image so that there would be plenty of that incredible coconut pecan icing.In order to build this cake, start by stacking the layers one on top of the other and spreading one-third of the frosting between each layer until you reach the final layer of icing on top of the cake.When it comes to applying the icing, I prefer to use an ice cream scooper.14.

    Smooth the top with an offset spatula to give it a rough finish.It is not necessary to cover the sides of the cake with frosting.Enjoy!

    Pro Tips for this recipe

    • Make sure you measure your flour appropriately! Mistake number one: Using an excessive amount of flour in a baking recipe. Using a scale is the most accurate and convenient method of measuring flour. For those who don’t have a flour measuring cup, you may fluff your flour with a spoon and sprinkle it into your measuring cup, then level it with a knife.
    • Whip those egg whites last, then lighten the mixture by whisking in 1/4 of the fluff into the batter before mixing in the remainder
    • this will make the batter more airy.
    • Cake strips may be used to create FLAT layers that are moist on the inside and the outside. You may purchase a set from the shop page, or you can create your own at home out of aluminum foil and paper towels. If you’re interested, I wrote an entire blog entry about it, which you can read here.
    • If you run out of buttermilk, try substituting two teaspoons of lemon juice or white vinegar for the liquid. In fact, I wrote an entire piece about how to produce your own buttermilk.
    • In the original recipe, pecans are used to make the frosting, but you may use walnuts or even chopped macadamias if you like.
    • You’ll thank me later if you double the icing.

    Frequently Asked Questions

    How did it get its name?

    It is named after Samuel German, who was the originator of a particular sort of dark chocolate that is used in the cake (not the country).

    What Makes German Chocolate Cake Different?

    German chocolate cake has a milder chocolate flavor, a delicate, fragile texture, and, of course, plenty of that amazing coconut pecan frosting to top it off.

    Should it be refrigerated? 

    You can leave this cake out overnight if it’s tightly covered, but it’s best to refrigerat

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