How To Frost A German Chocolate Cake?

Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.
Grease and flour three 8′ round cake pans,tapping firmly to remove any excess flour once coated.

How to make the easy German chocolate cake frosting?

Time To Make The Easy German Chocolate Cake Frosting! Once you put the cake in oven, make the homemade frosting: Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Cook for a full 12 minutes, stirring often, until mixture thickens.

How to make homemade frosting for a cake?

Once you put the cake in oven, make the homemade frosting: Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Cook for a full 12 minutes, stirring often, until mixture thickens. Remove pan from heat. Stir in shredded coconut and chopped pecans until fully blended.

Is German chocolate cake too sweet for You?

We’d argue that German Chocolate Cake is always a crowd-pleaser. But for some, the super sweet and sticky frosting is unpalatable. Maybe it’s the sweetened shredded coconut or the sweetened condensed milk gluing it together. Whatever the case, if frosting is the (sweet and) sticking point, we have a favorite alternative frosting for you.

What is the best way to make a chocolate cake?

In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut.

What is German chocolate cake frosting made of?

Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.

Do you have to refrigerate German chocolate cake?

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.

Does German chocolate frosting thicken as it cools?

The frosting will continue to thicken and set up a bit as it cools. You can even be make it a day or two in advance and keep the frosting in the fridge until it’s ready to use.

What makes German chocolate cake different?

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.

How long does it take for German chocolate frosting to thicken?

Continue cooking, stirring constantly until thickened. This should take 12-15 minutes on low to medium heat. ​When your mixture starts to simmer start your time.

Can you freeze a frosted German chocolate cake?

Can you freeze German chocolate cake? Yes, you can freeze German chocolate cake to extend its shelf life up to 4 months. It freezes well with minimal changes in texture and you can even freeze the coconut pecan frosting along with it.

Can I freeze German chocolate frosting?

The best way to make sure you do not lose the frosting on the air tight container you use or in the freezer bag or plastic wrap is to freeze the cake uncovered first. This will freeze the frosting before it can stick to the container.

Can you store German chocolate frosting?

You may want to refrigerate your cake if you have already applied the frosting. I’ve noticed that prepared frosting tends to go bad after two or three days if it’s not kept cool. In this case, you should store your frosted German chocolate cake in the fridge.

How do you make runny icing?

Most frostings contain powdered sugar, or icing sugar, and the most common way to thicken a runny frosting is by gradually mixing in a bit more powdered sugar to offset the liquid ingredients. Sprinkle in 1 to 2 tbsp (15 to 30 mL) of powdered sugar at a time, then stir it in and check the consistency.

How do you thicken coconut icing?

How to thicken frosting?

  1. If your cream is not as thick as you expect, add 2-3 tablespoons of corn starch in the bowl, whisk at high speed until the frosting gets the right texture.
  2. This recipe makes a light, fluffy frosting similar to whipped cream.

What is the difference between German chocolate and milk chocolate cake?

So, here’s a quick breakdown of the differences: A regular chocolate cake mix is flavored with milk chocolate. A devil’s-food cake is richer and darker, and has a strong cocoa flavor. German chocolate (a favorite here in south Texas) usually is a lighter-colored cake with a flavor of mild chocolate.

Why does 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.

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 the best frosting for German chocolate cake?

  • Cooking spray to grease pans
  • 4 oz sweet baking chocolate
  • 1/2 cup water
  • 2 1/4 cups Gold Medal™ all-purpose flour or 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup butter (2 sticks),room temperature
  • 4 large eggs,separated
  • 1 teaspoon vanilla
  • How to make homemade German chocolate cake?

    Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

    What is the best German chocolate cake recipe?

    German chocolate cake might look difficult, but with this easy recipe you. 3/4, unsweetened cocoa powder ; 5 large egg yolks, at room. 4 oz baker’s sweetened german’s baking chocolate, ½ cup water, 2 cups cake flour, 1 tsp baking soda, ¼ tsp salt, 1 cup unsalted butter, softened.

    What is German chocolate cake frosting made of?

    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. Remove from the heat and set aside. Maintain a steady stirring motion until the mixture thickens. Remove from heat and mix in the vanilla, nuts, and coconut until well combined.

    Do you have to refrigerate German chocolate cake?

    IS IT NECESSARY TO REFRIGERATE GERMAN CHOCOLATE CAKE? No! If possible, store the cake in an airtight container or cake saver at room temperature for up to 5 days for the best effect. Although this cake may be served at room temperature, it is best served refrigerated to ensure that the icing has a more cooled texture and flavor.

    Does German chocolate frosting thicken as it cools?

    As the frosting cools, it will continue to thicken and set up a little bit more firmly. You may even prepare the cake a day or two ahead of time and store the frosting in the refrigerator until you’re ready to use it.

    What is the difference between German chocolate cake and chocolate cake?

    Instead of 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 between three layers of chocolate cake, resulting in a very moist cake.

    How long does it take for German chocolate frosting to thicken?

    The trick to getting this to thicken up is to stir constantly while cooking over medium heat for around 12 minutes.

    Can you freeze a frosted German chocolate cake?

    Is it possible to freeze German chocolate cake? When it comes to German chocolate cake, you may freeze it for up to 4 months, which will significantly increase its shelf life. With very minor texture changes, it freezes nicely, and the coconut pecan frosting may be frozen alongside it for even more convenience.

    Can I freeze German chocolate frosting?

    Is German chocolate cake capable of being frozen? Yes, you may freeze German chocolate cake to prolong the shelf life of the cake by up to 4 months if you choose. With minor changes in texture, it freezes nicely, and the coconut pecan frosting may be frozen with it for an extra layer of protection.

    Can you store German chocolate frosting?

    How to Store German Chocolate Cake in the Proper Way Because many people prefer their frosting cold, storing it in the refrigerator is always a smart idea to ensure that it remains chilly, as well as to ensure that your cake remains fresh for as long as you require it to be.

    How do I fix runny German chocolate frosting?

    Add cornstarch one tablespoon at a time until the desired consistency is reached. A tiny quantity of sugar syrup poured into very cold water produces a ball that does not keep its shape when pushed between your fingers, indicating that it is ready.

    Why is my German chocolate cake frosting not thickening?

    Using an insufficient number of egg yolks can result in a thickened frosting that does not set properly. In a separate bowl, whisk together the egg yolks and evaporated milk until barely mixed.

    What do I do if my frosting is too thick?

    Additional cream can be used if the frosting becomes too thick (1 Tbsp at a time). More powdered sugar can be added to the frosting if it is too thin (quarter of a cup at a time).

    What is special about German chocolate cake?

    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.

    Can you substitute a devil’s food cake for German chocolate cake?

    Because devil’s food is also a famous cake mix taste, it has made its way into several variations of German chocolate cakes throughout the years.

    What is the difference between German chocolate cake and milk chocolate cake?

    Karen, it’s understandable that you’re perplexed. So, here’s a brief rundown of the differences between the two: Milk chocolate is added to a conventional chocolate cake mix to give it a richer flavor. German chocolate cake (a popular dessert in south Texas) is often a lighter-colored cake with a modest chocolate flavoring and texture.

    How long is German chocolate cake good for in fridge?

    You can keep this German Chocolate Cake in the refrigerator for 4-5 days if you store it in an airtight container.

    How do you thicken German buttercream?

    If the buttercream is too soft, it is possible that the pudding was too warm or the butter was too soft when the ingredients were combined. If you want to thicken the buttercream, store it in the refrigerator for a brief period of time and then whisk it again with the paddle attachment. If the buttercream isn’t the appropriate consistency, repeat the process.

    How do you thicken coconut icing?

    Cream that does not firm up: This can occur for a variety of reasons, the most common of which is that your coconut cream does not have enough fat or that you have added too much water to the mix. Add 1-2 tablespoons of cornstarch or 1/2 teaspoon of guar gum to the bowl to make it smooth again. You may use these gluten-free alternatives to salvage your frosting if it becomes too runny.

    How do you frost a cake for beginners?

    Trim and level the cake layers before applying the frosting.Strips of parchment paper are used to cover the surplus area.Place the bottom cake layer on the turntable and turn it to the right.Place the first layer of icing on the cake.Stack the cakes one on top of the other.

    Using a crumbs coat, cover the cake.Smooth the sides of the cake with a layer of frosting.Using piping bags and tips, create a beautiful design.

    Easy German Chocolate Cake with Homemade Frosting

    Due to a simple shortcut (using a box mix) and then topping it with wonderful HOMEMADE coconut pecan frosting, it is EASY to prepare an extremely amazing German Chocolate Cake for dessert.SO DELICIOUS!Do you like the taste of German chocolate cake?We certainly do, but I believe my mother is the most ardent supporter of all.I learned this simple shortcut from her, and I have been using it to prepare this delectable dessert for years now.

    Scroll down to the bottom of the page to see a printable recipe card with instructions.

    My Mom LOVES German Chocolate Cake

    German Chocolate Cake is my mother’s all-time favorite cake — she makes it every year (she used to make one for herself for her birthday whenever possible).Due to the fact that she was quite unwell (and it was her birthday), I recently traveled out to see her in Southern California, where she was surprised with an amazing German chocolate cake!She was thrilled with the dish, and I even frozen a few extra pieces for her, which she was able to have for several days after I came home to Oregon.Over the years, my mother has produced a large number of German chocolate cakes.She informed me how much easier it has been now that she is using a boxed cake mix as the foundation.

    My mother’s cakes are typically delicious, and she makes the majority of them from scratch, so I thought she had done the same with this specific cake.Nope.She made the move since it saved her time in making this cake (a box mix can be whipped up in minutes)!So that’s how I prepare it now as well.

    1. In order to make a PERFECT TASTING German chocolate cake, she stresses that the FROSTING must be created from scratch.
    2. That being said, this frosting is superior to a container of store-bought frosting, in my opinion.

    How To Make This EASY German Chocolate Cake

    Consequently, here’s how to prepare this delectable cake fast and effortlessly!Prepare a boxed cake mix according to the directions and ingredients listed on the box.I used this recipe to make a 9-inch two-layer cake, but it would be completely fine to use it to make a 13-by-9-inch sheet cake as well (even EASIER).When the cakes are finished baking, remove them from the oven and place them on a wire rack to cool.Allow the cake to cool for about 10 minutes before carefully inverting the layers onto a wire rack, one at a time, to cool completely.

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    This may be accomplished by placing a wire rack on top of the cake pan before baking.It is important to flip it over quickly and carefully while holding both the wire rack and the cake pan snugly together.This will allow the cake to come loose from the pan.Prior to icing the cake layers, let them to cool to room temperature.

    Time To Make The Easy German Chocolate Cake Frosting!

    Once the cake is in the oven, start working on the homemade frosting: In a medium saucepan over medium-low heat, combine the butter, evaporated milk, sugar, egg yolks, and vanilla extract.Cook for a total of 12 minutes, stirring often, or until the sauce thickens slightly.Turn off the heat and set the pan aside.Stir in the shredded coconut and chopped pecans until everything is well-combined.Allow the frosting to cool to room temperature before spreading it on the cake.

    If you want to speed up the chilling process, you can whisk the frosting often throughout the procedure.

    Frost The Cake

    Place one layer of the cake on a serving tray and set aside while you ice the rest of the cake. Spread a thin layer of icing on top of this layer to finish it off. Place another layer of cake on top of the one that has been frosted. Carefully apply a thin layer of frosting over the top and edges of the cake until it is completely coated.

    Serve The German Chocolate Cake

    Then it’s only a matter of slicing the cake, serving it, and taking pleasure in the moment.Insert everyone’s ecstatic expression here!The icing is very delicious, and you prepared it entirely from scratch.The fact that you utilized a boxed cake mix for the sake of convenience will remain a well guarded secret between us (wink, wink).You will be happy to give this cake to family and friends since it is light, moist, and very delicious.

    The homemade icing is out of this world amazing!A double-layer cake or a 13-inch cake (see NOTES section in printable recipe for larger amount ingredient calculations) can be gently frosted using the frosting from this recipe.If additional cake layers or a thicker layer of icing are needed, double the recipe’s yield.Thank you for taking the time to visit today!

    1. Check out some of the other cake recipes on this page, including Apple Cake, Carrot Cake, Hummingbird Cake, and Lemon Jello Cake, among many more.
    2. I hope you enjoy them!
    3. They are delectable, and the recipe for them may be found simply in the Recipe Index at the top of this page.
    • Friends, I hope you have a wonderful day.

    Interested In More Recipes?

    Thank you for taking the time to visit this website.I appreciate you taking the time out of your busy schedule to do so.If you’re interested, I produce a newsletter twice a month (on the 1st and 15th) that has all of the recent recipes as well as other interesting information.I would be pleased if you would consider joining our increasing list of subscribers, so that you never miss out on another delicious dish!The Newsletter subscription box is located on the top right side (or bottom) of each blog post, depending on the device you are using, and it allows you to quickly enter your e-mail address (and nothing else) to be added to my mailing list without having to sign up for anything.

    You Can Also Find Me On Social Media:

    • A new Facebook page has been launched: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks Her Own Recipes! Recipe for Frosting (via Instagram: jbatthegratefulgirlcooks) My mother as a source With the help of a boxed cake mix and some wonderful HOMEMADE coconut pecan frosting, it’s simple to prepare a delectable German Chocolate Cake for dessert. Desserts are categorized under the American cuisine category. German chocolate cake is the focus of this article. Servings: This recipe serves 12 people. Calories in a single serving: 449 calories 1 box German chocolate cake mix
    • 1/2 cup butter
    • 1 cup evaporated milk
    • 1 cup granulated sugar
    • 3 egg yolks, well beaten
    • 1 teaspoon vanilla extract
    • 112 cups shredded coconut
    • 1 cup chopped nuts
    • 1 teaspoon vanilla extract
    1. The Grateful Girl Cooks has a Facebook profile. The Grateful Girl Cooks, as seen on Pinterest! Recipe for Frosting (via Instagram): jbatthegratefulgirlcooks My mother’s source With the help of a boxed cake mix and some wonderful HOMEMADE coconut pecan frosting, it’s simple to prepare a delectable German Chocolate Cake for dessert! Desserts are categorized as follows: American cuisine. Chocolate cake made in Germany is a key term. There are 12 servings per recipe. Serving Size: 449 kcal per serving 1 box German chocolate cake mix
    2. 1/2 cup melted butter
    3. 1 cup evaporated milk
    4. 1 cup granulated sugar
    5. 3 egg yolks, lightly beaten
    6. 1 teaspoon vanilla extract
    7. 112 cups shredded coconut
    8. 1 cup chopped nuts
    9. 1 teaspoon vanilla extract

    NOTE: This recipe creates enough frosting for a 13×9-inch or two-layer cake, depending on your preference.In order to make additional frosting for your cake, use the following ingredients: 112 cups sugar, 3/4 cup butter, 4 yolks, 112 tsp.vanilla, 1 pound (7 oz.) shredded coconut, and 112 cups chopped nuts are combined in this recipe.(This will bring the total to 412 cups.) Nutritional Values German Chocolate Cake with Homemade Frosting is a simple recipe.Amount Per Serving (in grams) (1 serving) Calories 449 234 percent of the Daily Value* in calories from fat 40 percent of the fat in this meal is saturated fat, which accounts for 11g.

    65 percent Cholesterol 75 mg25 percent Sodium 418 mg69 percent Cholesterol Potassium (at 18 percent) is 263 milligrams.8 percent of calories come from carbohydrates (51g).2 grams of fiber, 8 grams of sugar, 37 grams of sugar 41 percent of the total protein (5g) 10 percent Vitamin A 355IU7 percent Vitamin C 0.6mg10 percent Vitamin A 355IU 1 percent Calcium contains 126mg of calcium.13 percent Iron 2.2mg12 percent * Iron 13 percent A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

    1. Take a look at this additional image for your Pinterest boards!

    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.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.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.Maintain a steady stirring motion until the mixture thickens.

    1. Remove from heat and mix in the vanilla, nuts, and coconut until well combined.
    2. Allow it to cool fully before putting it on top of the cake as a layer.
    3. 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.I use both tips in conjunction with an Ateco flex 14″ reusable piping bag from Ateco.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.Frost the cakes while they are still frozen; it is much easier to frost the cakes this way.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).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 fully 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.

    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.Put it in the freezer for up to three months.Frost the cakes while they are still frozen; it is much easier to frost the cakes this way.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).

    1. Before serving, allow the dish to come to room temperature.
    2. 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?
    3. Use the hashtag #TastesBetterFromScratch to tag @TastesBetterFromScratch on Instagram!
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    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.

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    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.

    The Best Homemade German Chocolate Cake Recipe

    The greatest, handmade German Chocolate Cake recipe, prepared from scratch, is indulgent and sweet, with layers of rich chocolate cake topped with coconut pecan frosting, and it’s a crowd pleaser!If you want to take this cake recipe to the next level, use chocolate buttercream icing.I’d want to make a confession.German Chocolate Cake has never been a favorite of mine.It’s always been dry and missing in flavor to me, and it continues to be so.

    Seriously, the coconut pecan icing was the only thing that saved the cake from being a complete disaster.Of course, this has been the case up until now.It was recently that I surprised my family with this cake, and it was revealed that even my parents have never been fans of this style of cake.However, after taking a slice of this delicious and stunning cake, we’ve all had a complete change of heart.

    1. I think I did a fairly good job with the cake, and the icing, of course, takes it to the next level.
    2. A little dab of my quick chocolate buttercream frosting on the sides of this cake adds a little more richness (and sweetness) that we couldn’t pass up.

    WHAT IS GERMAN CHOCOLATE CAKE?

    If you’re like me and have ever wondered what makes a German Chocolate Cake unique, I’m here to tell you what makes it so special!Baker’s German Chocolate, which was invented more than a century ago, is used in this cake recipe.However, contrary to its name, the chocolate bar was not developed in Germany, but was instead named after the guy who invented it!The combination of chocolate and sugar, he reasoned, would save bakers one step in their procedure!Then, 100 years later (in the 1950s), a housewife came up with this cake recipe, which is now enjoyed by millions of people every day.

    It’s National German Chocolate Cake Day on the 11th of June in the United States, so there you have it.

    HOW TO MAKE GERMAN CHOCOLATE CAKE

    Begin by assembling the two layers of moist chocolate cake you’ll need.Preheat the oven to 350 degrees Fahrenheit.Prepare two 9-inch round baking pans by spraying them with baking spray and lining the bottoms with circles of parchment paper.Make a mental note to put it away.In a small dish, add 1 cup boiling water and a 4 ounce bag of German Chocolate.

    Stir until the chocolate is melted.Allow the chocolate to melt while you prepare the other ingredients, which include the sugar, flour, baking powder, baking soda, and salt.A big mixing basin should have enough room to incorporate all of the ingredients, including the butter.Vanilla extract should be added at this point.

    1. Add the dry ingredients to the buttermilk mixture and stir well.
    2. Finally, mix the chocolate and water in a separate bowl before adding it to the cake batter.
    3. Scrape down the edges of the basin as necessary to ensure that everything is incorporated.
    • Pour the batter into the baking pans that have been prepped and bake for 36-38 minutes, or until a toothpick inserted in the center comes out clean.
    • PRO TIP: Wrap Wilton bake even strips around your baking pans to produce smooth, even cakes that don’t dome at the top and waste food!
    • Remove from the oven and allow to cool in the pans for 5 minutes.
    • Invert onto a wire rack lined with parchment paper and allow to cool fully.

    HOW TO MAKE COCONUT PECAN FROSTING

    What constitutes a wonderful German chocolate cake, and how do you create one?All of us appear to agree that the secret is in the icing!Cooking the mixture until it has a custard-like consistency before adding the nuts and coconut is the foundation of today’s frosting.In a medium-sized saucepan, whisk together the butter, brown sugar, granulated sugar, room-temperature egg yolks, salt, and evaporated milk until smooth and creamy.Bring the mixture to a gentle boil over medium-low heat, stirring constantly.

    PRO TIP: While stirring, scrape the bottom of the skillet with a whisk or rubber spatula to ensure that the sauce does not burn or accumulate.Continue to simmer until the mixture thickens and takes on a custard-like consistency.This can take anywhere from 8 to 12 minutes, depending on a variety of things such as the type of saucepan you’re using, the size of the pan, and the sort of heat you’re using.Once the frosting base has thickened, stir in the vanilla extract, chopped nuts, and shredded sweetened coconut until everything is well-combined.

    1. Stir well and put aside until completely cooled.
    2. PRO TIP: I put the coconut pecan frosting in the refrigerator to speed up the chilling process!

    HOW TO MAKE CHOCOLATE BUTTERCREAM FROSTING

    Instead of piping a filling of coconut pecan frosting into the layers of your German Chocolate Cake, you might choose to top it with the leftover coconut pecan frosting and leave the sides plain.Alternatively, you can take it to the next level by sprinkling on some of this decadent chocolate buttercream icing.I piped the chocolate frosting around the borders of each layer to help retain the coconut filling inside the layers.To finish it off, use the leftover frosting to pipe a border around the sides of the cake.The frosting is made by combining butter, unsweetened cocoa powder, powdered sugar, evaporated milk, and vanilla extract in a large mixing basin until well combined.

    Stirring constantly for about 5 minutes, scraping the sides of the basin as necessary.To put the cake together, do the following: STEP 1: Place the first layer of chocolate cake on a cake dish and spread with a spatula.Chocolate frosting should be piped around the borders.Half of the coconut pecan frosting should be placed in the center of the cake.

    1. Repeat the process for the second layer.
    2. STEP 2: Pipe a border around the sides of the cake with chocolate buttercream frosting.
    3. To finish off the cake, pipe swirls on top of it with an open star tip to give it a polished look (optional).
    • STEP 4: Cut into pieces and serve!

    DOES GERMAN CHOCOLATE CAKE NEED TO BE REFRIGERATED

    No! If possible, store the cake in an airtight container or cake saver at room temperature for up to 5 days for the best effect. Although this cake may be served at room temperature, it is best served refrigerated to ensure that the icing has a more cooled texture and flavor.

    CAN I FREEZE GERMAN CHOCOLATE CAKE AND COCONUT PECAN FROSTING

    Yes!You have a number of possibilities.1- Bake the cake layers and let them to cool.Wrap the cake layers in parchment paper, then foil, and place them in the freezer.Allow for thawing at room temperature.

    2- Bake the cake and allow it to cool.Frost in the manner specified.Cake should be frozen in its whole (in airtight container).Allow for thawing at room temperature.

    1. 3- (This is my favorite choice) Bake the cake and let it cool.
    2. Take it easy for a few days.
    3. Wrap any remaining SLICES in parchment paper and place them in a ziploc bag to keep them fresh.
    • Freeze for a maximum of three months.
    • Allow for thawing at room temperature.

    MORE CHOCOLATE CAKE RECIPES

    • Among the many chocolate cake recipes available are: Chocolate Sheet Cake, Chocolate Pudding Cake, Chocolate Ding Dong Cake, Molten Chocolate Cake, Molten Chocolate Zucchini Cake, Chocolate Banana Cake, Chocolate Pumpkin Cake, Chocolate Eclair Cake, and Chocolate Banana Muffins.

    Connect with Shugary Sweets! 

    Make sure to follow me on social media so that you don’t miss a single post!Facebook |Twitter  |Pinterest |instagram My friends and I have started a fun little group on Facebook, and I’d love for you to join in the fun!

    There, you may share YOUR favorite recipes, ask questions, and find out what’s new with Shugary Sweets (so that you don’t miss out on any new recipes)!For anyone interested in participating, you may submit a request to join the group HERE.Keep up with me on Instagram and use the hashtag #shugarysweets to show me the delicious SHUGARY SWEETS recipes you come up with!Made from scratch, this German Chocolate Cake recipe is delicious and sweet, with rich chocolate cake layers topped with coconut pecan frosting.

    1. If you want to take this cake recipe to the next level, use chocolate buttercream icing.

    Ingredients

    For the cake:

    • 3 1/4 cup all-purpose flour
    • 1 12 teaspoon baking powder
    • 1 12 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1 cup unsalted butter, softened
    • 1 cup hot water
    • 4 oz Baker’s Sweetened German Chocolate Bar
    • 2 cups granulated sugar
    • 1 34 cup all-purpose flour
    • 1 12 teaspoon baking powder
    • 1 12 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 2 big eggs, 1 cup buttermilk, and 2 teaspoons vanilla essence are used in this recipe.

    For the Coconut Pecan Frosting

    • 3 big egg yolks, room temperature
    • 12 tsp kosher salt
    • 1 cup evaporated milk
    • 1 teaspoon vanilla extract
    • 1 cup shredded sweetened coconut
    • 12 cup unsalted butter 12 cup light brown sugar, packed 12 cup granulated sugar 12 cup shredded sweetened coconut

    For the Chocolate Frosting

    • 12-inch-square baking pan
    • 12 cup melted unsalted butter
    • 23-inch-square unsweetened cocoa powder
    • 3 cups powdered sugar
    • 12 cup evaporated milk
    • 1 teaspoon vanilla extract

    Instructions

    For the cake

    1. Preheat the oven to 350 degrees Fahrenheit. Prepare two 9-inch round baking pans by spraying them with baking spray and lining the bottoms with circles of parchment paper. Remove from consideration
    2. In a small dish, add 1 cup boiling water and a 4 ounce bag of German Chocolate. Stir until the chocolate is melted. In a separate dish, whisk together sugar, flour, baking powder, baking soda, and salt
    3. set aside while you prepare the other ingredients.
    4. A big mixing basin should have enough room to incorporate all of the ingredients, including the butter. Pour in the vanilla extract.
    5. Add the dry ingredients to the buttermilk mixture and stir well. Finally, mix the chocolate and water in a separate bowl before adding it to the cake batter. Scrape down the edges of the bowl as necessary to ensure that everything is well-combined.
    6. In prepared baking pans, pour batter and bake for 36-38 minutes, or until a toothpick inserted in the middle comes out clean.
    7. Wilton bake even strips may be used to wrap around your baking pans to make smooth, even cakes that don’t dome at the top, resulting in wasted ingredients.
    8. Remove from the oven and allow to cool in the pans for 5 minutes. Invert onto a wire rack lined with parchment paper and allow to cool fully

    For the Coconut Frosting:

    1. In a medium-sized saucepan, whisk together the butter, brown sugar, granulated sugar, room-temperature egg yolks, salt, and evaporated milk until smooth and creamy. Bring the mixture to a gentle boil over medium-low heat, stirring constantly.
    2. If you want to avoid burning or building up on the bottom of your saucepan, use a whisk or rubber spatula to scrape the bottom of the pan constantly while stirring
    3. Continue to simmer until the mixture thickens and takes on a custard-like consistency. A variety of elements, like the sort of saucepan you’re using, the size of the pan, and the type of heat you’re using, might influence how long it takes to cook for.
    4. Once the frosting base has thickened, stir in the vanilla extract, chopped nuts, and shredded sweetened coconut until everything is well-combined. Stir well and put aside until completely cooled.
    5. PRO TIP: I put the coconut pecan frosting in the refrigerator to speed up the chilling process.

    For the Chocolate Frosting:

    1. To prepare the frosting, combine the butter, unsweetened cocoa powder, powdered sugar, evaporated milk, and vanilla extract in a mixing bowl until well combined.
    2. Beat for approximately 5 minutes, scraping down the edges of the basin as necessary.

    To assemble the cake:

    1. The initial layer of chocolate cake should be placed on a cake dish. Chocolate frosting should be piped around the borders. Fill the middle of the cake with 12 tablespoons of the coconut pecan frosting. Repeat the process for the second layer.
    2. Spread a layer of chocolate buttercream frosting around the sides of your cake.
    3. Optional: pipe swirls on top of cake with an open star tip to give it a polished appearance (optional)
    4. Cut into slices and serve

    Nutrition Information:

    Yield:

    Serving Size:

    1 Serving Size (in grams): Calories in a serving: 666 36 g of total fat 19 g of saturated fat 0 g of Trans Fat Fat from unsaturated sources: 14 g Cholesterol: 140 milligrams 486 milligrams of sodium Carbohydrates (g): 81 grams 2 g of dietary fiber 66 g of sugar 8 g of protein * The nutritional information provided is an estimate and cannot be guaranteed to be correct.If you want specific diet recommendations, please consult with a qualified dietician.Disclosure of Affiliate Relationships: ** There may be affiliate links in this content.Please be aware of this.It is possible that I will gain a small commission if you click on them or purchase the recommended things.

    However, I only recommend goods that I personally use and enjoy!Thank you very much for your support of Shugary Sweets!For further information, please see my disclosure policy**.Cake falls under the following categories:

    The Best German Chocolate Cake Frosting

    This post may include affiliate links, which will not affect your purchase price but will allow the author to earn a profit.This rich, nutty German Chocolate Cake Frosting is laden with coconut, pecans, and caramel overtones, and it has a balanced sweetness that makes it suitable for a variety of applications.It deserves its own article since it is so versatile.Use it to top brownies, fudge, cheesecake, or chocolate cookies to make a delectable treat that is both rich in texture and delicious in taste!Do you enjoy coconut?

    If you like this article, you might also enjoy some of our other popular coconut-forward posts, such as Toasted Coconut Pancakes or 7 Layer Bars.German chocolate cake is most likely the reason for your consumption of coconut pecan frosting, don’t you think?But what if I told you that it’s also delicious on other chocolaty desserts?Would you believe me?

    1. Enjoying this thick and creamy German chocolate cake frosting on top of my wonderful fudgy brownies or a batch of chocolate cookies may completely transform your day.
    2. I promise you that.
    See also:  What Is Birthday Cake Flavor?

    What is coconut pecan frosting?

    It’s a light brown, somewhat caramelized frosting with shreds of sweetened coconut and chopped nuts scattered throughout it that’s perfect for a chocolate cake.German chocolate cake is very delectable, and it’s a recipe that I’m extremely acquainted with because a lot of my family members claimed it as their customary birthday dessert when I was growing up.Making your own German chocolate cake frosting at home is roughly one million times better than purchasing a readymade container from the supermarket.Because the tastes are richer and more apparent, they are incomparably superior to the store-bought variety.Whether you believe it or not, preparing this coconut pecan frosting at home is ridiculously simple.

    Spending a few minutes in front of your stove and melting a few things together in a pot is all it takes.If you’re capable of doing so, what’s holding you back?

    How to make the BEST German chocolate cake frosting

    The frosting is made by heating the sugar, milk, butter and egg yolks in a pot over medium heat until the mixture thickens and acquires a golden brown color, stirring constantly. Approximately 5 minutes should be required, during which time you will need to whisk regularly to avoid the egg yolks turning into scrambled eggs (which is not desirable).

    1. Mix in the vanilla, coconut, and pecans until well combined: Turn off the heat and toss in the other ingredients until they are completely covered in the sweet, sticky foundation
    2. remove the pan from the heat.
    3. Allow it to cool: Allow for at least 30 minutes of cooling time, or when the frosting is thick enough to spread between our cake layers. As the frosting cools, it will continue to thicken and set up a little bit more firmly. You may even prepare it a day or two ahead of time and store the frosting in the refrigerator until you’re ready to use it.

    Can you freeze coconut pecan frosting?

    You may store homemade frosting in an airtight jar in the freezer for up to 4 months. Just bring it back to room temperature and give it a good stir before you use it again. If you produce a double or triple batch of anything and don’t need to utilize it all, this is a perfect solution. Keep the remaining frosting in your freezer until you have an opportunity to utilize it.

    What to do if your coconut pecan frosting doesn’t fully thicken

    Alternatively, if your frosting does not completely thicken, it is possible that you have not cooked it for long enough to drain away the extra liquid and let it to thicken naturally.Alternatively, you might try adding a tablespoon or two of powdered sugar as a thickening agent and chilling the frosting in the refrigerator to see if you can get the frosting to come together.Keep in mind that the powdered sugar may make the frosting to taste a bit different from what you expect it to taste.

    More Frosting Recipes

    • Among the frosting options are rainbow chip frosting, chocolate buttercream frosting, strawberry frosting, lemon buttercream frosting, oreo frosting, and vanilla buttercream frosting. In addition,
    • Have you tried this recipe yet? Please let me know what you think by leaving a comment and rating in the section below. Additionally, you may snap a photo and tag me on Instagram @houseofnasheats, or you can put it on the Pinterest pin so that I can see it. To ensure that you don’t miss out on any recipes, sign up for my email newsletter. You can also keep up with House of Nash Eats on social media, including YouTube, Instagram, Facebook, and Pinterest, for additional recipe updates. The following ingredients: 34 cup granulated sugar, 34 cup brown sugar, 12 ounces evaporated milk, 34 cup salted butter, 5 big egg yolks room temperature, beaten, 3 cups shredded sweetened coconut, 12 cup chopped nuts, 1 teaspoon vanilla extract
    • Over medium heat, continuously stirring, cook the granulated sugar, brown sugar, evaporated milk, butter, and egg yolks in a medium saucepan for about 5 minutes, or until thick and golden brown.
    • Remove the pan from the heat and stir in the coconut, pecans, and vanilla extract. As the frosting cools, the consistency will get thicker. Allow for at least 30 minutes of cooling time until the frosting is thick enough to spread before constructing the cake.

    355 calories |31 grams of carbohydrates |4 grams of protein |25 grams of fat |13 grams of saturated fat |

    3 grams of polyunsaturated fat |8 grams of monounsaturated fat |1 gram of trans fat |87 milligrams of cholesterol |

    1. 148 milligrams of sodium |
    2. 187 milligrams of potassium |
    3. 2 grams of fiber |
    • 29 grams of sugar |
    • 399 international units (IU) of vitamin A |
    • 1 milligram of vitamin C |
    • 83 milligram

    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!

    Thick Caramel German Chocolate Frosting

    Somehow, the thought of caramel sweetness combined with coconut and pecans has the ability to make your mouth wet.My mother’s German Chocolate Frosting is certain to win you over every time!It’s a pretty simple recipe that will make any fantastic cake even better (I’ve even used it to make a boxed cake mix cake, but don’t tell Sadie!) German Chocolate Frosting (also known as German Chocolate Glaze) 1 cup granulated sugar 3 egg yolks (optional) 1 cup evaporated milk (optional) 2 squares of unsalted butter (16 Tablespoons) 1 teaspoon of vanilla extract 1 1/2 cups shredded coconut 1 cup toasted pecans, finely chopped ​Instructions: Combine the sugar and egg yolks in a mixing bowl (this will eliminate your eggs curdling).After that, add the milk and reduce the heat to a low/medium setting.After that, add the butter.

    Pour in the vanilla extract.Cook over low to medium heat, stirring regularly, until the sauce has thickened, about 12-15 minutes, stirring occasionally.When your mixture begins to simmer, begin counting down the minutes.Toss in the coconut and pecans.

    1. Beat until the mixture is thick enough to spread.
    2. Step-by-step instructions In a small saucepan, combine the sugar and egg yolks.
    3. I prefer to whisk them together to ensure that the yolks are fully absorbed into the mixture.
    • This will aid in preventing the yolks from ″curdling″ during the baking process.
    • Reduce the heat to a low or medium setting and stir in the milk.
    • Combine the butter and vanilla extract.
    • Continue to simmer, stirring regularly, until the sauce has thickened.
    • On a low to medium heat, this should take 12-15 minutes to cook.
    • When your mixture begins to simmer, begin counting down the minutes.
    • Add the coconut and pecans and mix well.
    • As the frosting cools, it will become a little thicker in consistency.
    • Spread it on top of your German chocolate bar.
    • Alternatively, use a spoon to eat!

    Save the image below to your Pinterest board!There are more posts to read.

    Can You Freeze German Chocolate Cake?

    *Some of the links in this post may be affiliate links.For further information, please view my disclaimer.Our favorite dessert, German chocolate cake, is one of our family’s favorites.So different, and a perfect way to break up the monotonous and repetitious typical chocolate cake.I really like it.

    While there is nothing inherently wrong with chocolate cake, a superb German chocolate cake is just unbeatable when compared to other types of chocolate cake.We’re not sure if it’s the cake or the icing that really distinguishes this delectable treat from the rest of the pack.Perhaps it is a mix of the two.Whatever the case, you must be aware of the right methods for storing any leftovers that may be available to you.

    1. Is it possible to freeze German chocolate cake?
    2. When it comes to German chocolate cake, you may freeze it for up to 4 months, which will significantly increase its shelf life.
    3. With very minor texture changes, it freezes nicely, and the coconut pecan frosting may be frozen alongside it for even more convenience.
    • In this article, we’ll walk you through the process of freezing German chocolate cake step-by-step, from start to finish.
    • You’ll be pleasantly amazed at how simple it is to do this project in the first place.
    • You may either freeze your cake or bake it ahead of time and keep it in an airtight container.
    • Keep reading to find out how to freeze German chocolate cake properly.

    How to Freeze German Chocolate Cake

    It is unclear if you are attempting to freeze leftovers due to the fact that you are unlikely to consume them before they spoil, or whether you are attempting to freeze a full cake from the beginning of the process. Consequently, we will discuss each of these circumstances in detail for you!

    Freezing A Whole German Chocolate Cake

    If you just wish to prepare a cake ahead of time, you may freeze a full German chocolate cake in its original form. You may either freeze it with or without the icing on top of it. The following are the measures to take in order to freeze an entire German chocolate cake:

    1. After baking, allow the cake to cool fully on a wire rack. If you like, you can leave the cake in the baking dish
    2. however, we recommend covering the cake and removing it from the baking dish.
    3. If you plan to take the cake out of the baking dish, wrap it in parchment paper first. If you don’t want to do this, you may skip it.
    4. Wrap the cake with aluminum foil to ensure that it is completely protected. If you want to leave it in the dish, place a layer of aluminum foil over the top of the cake to keep the moisture in.
    5. From here, you may either add another layer of foil or just place the lid on top of the dish if it is still in place.
    6. Label and store in the freezer for up to 4 months.

    All of the directions in this section will be predicated on the idea that you will be freezing the entire cake without any icing. You can freeze it with the icing on top, but you won’t need to wrap it. We’ll get back to you on that later. Alternatively, if you haven’t made your cake yet, you may freeze the mixture and bake it from scratch later on.

    Freezing German Chocolate Cake Slices

    Okay, so you just have a few pieces of cake left and you’d like to freeze those portions for later use. For optimal results, freeze them one at a time until they are solid. Once again, this procedure is quite straightforward and simple to follow. Here are some instructions for freezing leftover German chocolate cake for your convenience:

    1. Perhaps you just have a few pieces of cake left over and would like to store those portions in the freezer. If you want the best results, freeze them individually. For the second time, this procedure is quite straight forward and straightforward to complete. You may freeze leftover German chocolate cake by following the methods outlined in this article:

    It is possible that it can be preserved for a longer period of time, but this is the suggested time range for the optimum quality. Once the cake has been defrosted at room temperature, you can proceed with the rest of the recipe as described above. Alternatively, it can be served frozen. It’s very delicious!

    Can You Freeze Coconut Pecan Frosting?

    German chocolate cake is not complete without the addition of coconut pecan icing.In other words, if you have a cake, chances are it has frosting already on it.Unless you knew you were going to freeze it ahead of time, icing is an unavoidable component of the process.Whether you use homemade or store-bought frosting, the good news is that you can freeze both types of confections.A frosted cake can be stored in the same way as the complete German chocolate cake can be stored, if it is not too moist.

    The only difference is that you won’t want to wrap it since it might cause complications with your icing after it’s finished.Simplest method is to ensure that your frosted cake is stored in an airtight container.On protect the frosting from getting into the pan, you can place an additional layer of aluminum foil to the top of the pan.Individual slices can be prepared in the same manner, but they are more difficult.

    1. We recommend that you keep them in airtight containers rather than wrapping and bagging them since you don’t want to spoil the icing.
    2. Congratulations on your German chocolate cake!
    3. Up Following that is a recipe for Chocolate Cake with Banana Frosting.
    Jaron

    Hello, my name is Jaron, and I’m a self-proclaimed culinary expert as well as the creator of this blog!I’ll be completely honest with

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