Baker’s German Chocolate Cake

Baker’s German Chocolate Cake

by

Introduction

Baker’s German Chocolate Cake is a beloved classic that has graced tables for over a century. Known for its moist, rich chocolate layers paired with the iconic coconut-pecan frosting, this dessert is a showstopper at any gathering. Despite its name, this cake isn’t German—it’s named after Samuel German, who developed the mild dark chocolate used in the original recipe.

In this guide, we’ll walk you through the Baker’s German Chocolate Cake Recipe, detailing every step from the cake layers to the decadent frosting. Whether you’re a seasoned baker or a beginner, this recipe ensures success.

The History of Baker’s German Chocolate Cake

Origins of the Recipe

The Baker’s German Chocolate Cake Recipe dates back to 1852 when Samuel German, an employee of the Baker’s Chocolate Company, developed a type of dark baking chocolate with added sugar. This unique product, later named Baker’s German’s Sweet Chocolate, became the foundation for the iconic cake. However, the recipe didn’t emerge until over a century later.

In 1957, a Texas homemaker submitted a cake recipe featuring Baker’s German’s Sweet Chocolate to a Dallas newspaper. The recipe gained national attention, becoming synonymous with indulgent desserts. Over time, the possessive “German’s” was dropped, giving us the name we know today: German Chocolate Cake.

How It Became a Classic

What makes the Baker’s German Chocolate Cake Recipe a standout is its signature frosting—a luscious mix of coconut, pecans, and caramel-like custard. This frosting, combined with the rich chocolate layers, has cemented the cake as a timeless favorite for birthdays, holidays, and special occasions. The recipe’s popularity has inspired countless variations, but the original remains unmatched.

Ingredients for Baker’s German Chocolate Cake Recipe

The Baker’s German Chocolate Cake Recipe is known for its indulgent layers and iconic frosting. Below is a detailed list of ingredients you’ll need to recreate this timeless dessert.

Essential Ingredients for the Cake

For the chocolate layers, the recipe calls for Baker’s German’s Sweet Chocolate, which provides a distinct mild and sweet flavor. Here’s the breakdown:

  • 4 oz Baker’s German’s Sweet Chocolate: Melted and slightly cooled.
  • 1/2 Cup Boiling Water: To help melt and incorporate the chocolate.
  • 1 Cup Unsalted Butter (Softened): Adds richness and moisture.
  • 2 Cups Granulated Sugar: For sweetness and structure.
  • 4 Large Eggs (Separated): The whites are whipped to create a light texture.
  • 1 tsp Vanilla Extract: Enhances the chocolate flavor.
  • 2 1/2 Cups All-Purpose Flour: For the cake structure.
  • 1 tsp Baking Soda: Ensures the cake rises properly.
  • 1/2 tsp Salt: Balances the sweetness.
  • 1 Cup Buttermilk: Keeps the cake moist and tender.

The Signature Coconut-Pecan Frosting

The frosting is what truly sets the Baker’s German Chocolate Cake Recipe apart. It’s a creamy custard base enriched with shredded coconut and chopped pecans. Here’s what you’ll need:

  • 1 Cup Evaporated Milk: Forms the creamy custard base.
  • 1 Cup Granulated Sugar: Sweetens the frosting.
  • 3 Large Egg Yolks: Adds richness and thickness.
  • 1/2 Cup Unsalted Butter: For creaminess.
  • 1 tsp Vanilla Extract: To enhance flavor.
  • 1 1/3 Cups Sweetened Shredded Coconut: Adds texture and sweetness.
  • 1 Cup Chopped Pecans: For crunch and nutty flavor.

Optional Garnishes

While the classic recipe is perfect on its own, consider adding these for extra flair:

  • Chocolate Shavings: Sprinkle on top for added indulgence.
  • Toasted Coconut Flakes: Provides a deeper flavor profile.

Tools Needed for Baker’s German Chocolate Cake Recipe

To successfully execute the Baker’s German Chocolate Cake Recipe, it’s essential to have the right tools. From preparing the batter to assembling the final cake, these items ensure a seamless baking experience.

Standard Baking Tools

  1. Mixing Bowls: Multiple bowls are necessary for separating egg whites, preparing the batter, and mixing the frosting.
  2. Hand Mixer or Stand Mixer: For creaming the butter and sugar and whipping the egg whites to perfection.
  3. Measuring Cups and Spoons: For precise measurement of wet and dry ingredients.
  4. 9-Inch Round Cake Pans (3): The classic recipe calls for three layers. Use pans with even heating for best results.
  5. Rubber Spatula: Ideal for folding ingredients and scraping the sides of mixing bowls.
  6. Cooling Racks: Allows cake layers to cool evenly before frosting.

Specialty Tools for Frosting and Assembly

  1. Double Boiler or Heatproof Bowl: Needed for melting Baker’s German’s Sweet Chocolate over simmering water.
  2. Whisk: For ensuring a smooth custard base in the coconut-pecan frosting.
  3. Offset Spatula: Helps spread the frosting evenly across each layer.
  4. Cake Stand or Serving Plate: Provides a sturdy base for assembling and serving the cake.
  5. Pastry Brush (Optional): Useful for brushing syrup on the cake layers if you want to add extra moisture.

Tips for Choosing the Right Tools

  • Invest in Quality Bakeware: Nonstick pans and a reliable stand mixer can elevate your baking results.
  • Use Parchment Paper: Line the bottoms of your pans for easy release of the cake layers.
  • Ensure Your Whisk and Spatula Are Heatproof: This is crucial for preparing the frosting without accidental damage to your tools.

Step-by-Step Baker’s German Chocolate Cake Recipe

Follow this detailed guide to recreate the Baker’s German Chocolate Cake Recipe in your kitchen. Each step is designed to help you achieve the moist layers and iconic frosting that make this dessert a classic.

Preparing the Cake Layers

  1. Melt the Chocolate:
    • In a heatproof bowl, combine 4 oz of Baker’s German’s Sweet Chocolate with 1/2 cup of boiling water.
    • Stir until the chocolate is completely melted and smooth. Set aside to cool.
  2. Cream Butter and Sugar:
    • In a large mixing bowl, use a hand or stand mixer to beat 1 cup of softened unsalted butter until smooth.
    • Gradually add 2 cups of granulated sugar, beating until the mixture is light and fluffy (about 3-5 minutes).
  3. Add Egg Yolks and Vanilla:
    • Separate the eggs, reserving the whites in a clean bowl. Add the yolks to the butter-sugar mixture one at a time, beating well after each addition.
    • Stir in the cooled melted chocolate and 1 teaspoon of vanilla extract until fully incorporated.
  4. Combine Dry Ingredients:
    • In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
  5. Alternate Adding Buttermilk and Dry Ingredients:
    • With the mixer on low, alternate adding the dry ingredients and 1 cup of buttermilk to the chocolate mixture. Begin and end with the dry ingredients, mixing until just combined.
  6. Whip the Egg Whites:
    • Beat the reserved egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate the mixture.
  7. Bake the Cake:
    • Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper for easy release.
    • Divide the batter evenly among the pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    • Cool the cakes in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the Coconut-Pecan Frosting

  1. Prepare the Custard Base:
    • In a medium saucepan, combine 1 cup evaporated milk, 1 cup granulated sugar, 3 egg yolks, 1/2 cup unsalted butter, and 1 teaspoon vanilla extract.
    • Cook over medium heat, whisking constantly, until the mixture thickens (about 10-12 minutes).
  2. Add Coconut and Pecans:
    • Remove the custard from heat and stir in 1 1/3 cups sweetened shredded coconut and 1 cup chopped pecans.
    • Allow the frosting to cool to room temperature, ensuring it thickens enough to spread easily.

Assembling the Cake

  1. Level the Cake Layers (Optional):
    • If the cake layers have domed tops, use a serrated knife to level them for even stacking.
  2. Layer the Cake:
    • Place the first cake layer on a serving plate or cake stand. Spread a generous amount of coconut-pecan frosting on top, ensuring it reaches the edges.
    • Add the second cake layer and repeat the frosting process. Finish with the third layer, spreading the remaining frosting over the top and sides of the cake.
  3. Decorate (Optional):
    • Garnish the cake with chocolate shavings, toasted coconut flakes, or additional pecans for an elegant finish.

Tips for Perfect Baker’s German Chocolate Cake Recipe

Making the Baker’s German Chocolate Cake Recipe requires attention to detail to ensure moist layers and a rich, creamy frosting. Here are expert tips to elevate your cake and avoid common pitfalls.

How to Achieve Moist Cake Layers

  1. Measure Ingredients Accurately:
    • Use a kitchen scale for precise measurements of flour and sugar. Too much flour can make the cake dense and dry.
  2. Use Room Temperature Ingredients:
    • Let your butter, eggs, and buttermilk come to room temperature before mixing. This ensures even incorporation and a smoother batter.
  3. Don’t Overmix the Batter:
    • Mix the batter just until the ingredients are combined. Overmixing can lead to a tough cake.
  4. Monitor Baking Time:
    • Check for doneness a few minutes before the recommended baking time. Overbaking will dry out the cake.
  5. Add Extra Moisture (Optional):
    • For an even moister cake, brush each layer with a simple syrup made of equal parts sugar and water before frosting.

Tricks for Perfect Frosting

  1. Cook the Custard Slowly:
    • Whisk constantly over medium heat to prevent curdling or scorching. If the custard base separates, lower the heat and keep whisking.
  2. Cool the Frosting Completely:
    • Ensure the coconut-pecan frosting is room temperature before spreading. Warm frosting can slide off the cake.
  3. Customize the Frosting Texture:
    • Chop the pecans finely for a smoother frosting or leave them coarser for added crunch.

Presentation Tips

  1. Level the Layers:
    • Trim the tops of the cake layers for a neat and stable stack. This helps the frosting distribute evenly.
  2. Use an Offset Spatula:
    • An offset spatula makes it easier to spread frosting smoothly and evenly across the cake layers and edges.
  3. Add Decorative Touches:
    • Garnish with a ring of pecans, chocolate curls, or toasted coconut flakes around the edges for a professional finish.

Avoiding Common Mistakes

  1. Skipping the Parchment Paper:
    • Always line your pans to prevent the cake layers from sticking.
  2. Rushing the Cooling Process:
    • Warm cake layers can cause the frosting to melt and slide off. Be patient and let the cakes cool completely.

Variations of Baker’s German Chocolate Cake Recipe

While the classic Baker’s German Chocolate Cake Recipe is a timeless favorite, experimenting with modern twists and dietary adaptations can bring new life to this dessert. Below are variations to suit different tastes and preferences.

Modern Twists on the Classic

  1. Layered Cheesecake and Chocolate Cake Combo:
    • Alternate layers of German chocolate cake with a creamy cheesecake layer for a rich, decadent dessert.
    • Top with coconut-pecan frosting for a seamless blend of both flavors.
  2. Cupcake Version:
    • Use the same batter to make German chocolate cupcakes.
    • Top each cupcake with a dollop of coconut-pecan frosting and a pecan half for individual servings.
  3. Ganache Drizzle:
    • Add a dark chocolate ganache drizzle over the frosted cake for extra indulgence.
    • To make ganache, heat 1/2 cup heavy cream and pour it over 4 oz of chopped dark chocolate. Stir until smooth and drizzle over the cake.
  4. Caramel Infusion:
    • Add a layer of salted caramel between the cake and frosting layers for a sweet-and-savory twist.

Gluten-Free German Chocolate Cake

  1. Substitute the Flour:
    • Use a gluten-free all-purpose flour blend in place of regular flour. Add 1/2 teaspoon xanthan gum if the blend does not include it.
    • Ensure all other ingredients, such as chocolate and coconut, are gluten-free.
  2. Adjust Baking Time:
    • Gluten-free cakes can bake faster. Begin checking for doneness 5 minutes earlier than the recommended time.

Vegan German Chocolate Cake

  1. Egg Replacements:
    • Use flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a store-bought egg replacer.
  2. Dairy-Free Options:
    • Replace butter with vegan butter and buttermilk with a mixture of almond milk and apple cider vinegar (1 cup almond milk + 1 tablespoon vinegar).
    • Use coconut cream instead of evaporated milk in the frosting.
  3. Vegan Chocolate:
    • Ensure the chocolate is dairy-free by choosing high-quality vegan dark chocolate or a dairy-free sweet chocolate alternative.

Quick and Easy Options

  1. Cake Mix Shortcut:
    • Substitute a boxed German chocolate cake mix for the cake layers. Follow the package instructions but enhance the flavor by adding a teaspoon of vanilla extract or a splash of espresso.
  2. Pre-Made Frosting:
    • Purchase ready-made coconut-pecan frosting for convenience and save time.
  3. Bundt Cake Version:
    • Pour the batter into a Bundt pan instead of round pans for a simpler presentation. Drizzle frosting over the top once cooled.

How to Store Baker’s German Chocolate Cake Recipe

Proper storage of the Baker’s German Chocolate Cake Recipe ensures it stays moist and flavorful, whether you’re enjoying it immediately or saving it for later. Follow these tips for both short-term and long-term storage.

Short-Term Storage

  1. At Room Temperature (1-2 Days):
    • If you plan to consume the cake within a day or two, it can be stored at room temperature.
    • Cover the cake with a cake dome or plastic wrap to prevent it from drying out.
    • Keep it in a cool, dry place away from direct sunlight or heat sources.
  2. In the Refrigerator (3-5 Days):
    • For longer freshness, refrigerate the cake.
    • Place the cake in an airtight container or cover it tightly with plastic wrap.
    • Refrigerating the cake can slightly harden the frosting, so allow it to come to room temperature before serving.

Long-Term Storage

  1. Freezing the Cake Layers:
    • Bake and cool the cake layers completely before freezing.
    • Wrap each layer individually in plastic wrap, then place them in a freezer-safe bag or container.
    • The layers can be frozen for up to 3 months.
  2. Freezing Assembled Cake:
    • To freeze the fully assembled cake, place it in the freezer for 1-2 hours to harden the frosting slightly.
    • Wrap the cake in plastic wrap, then aluminum foil, or place it in a cake storage box designed for freezing.
    • Freeze for up to 2 months.
  3. Thawing the Cake:
    • To defrost, transfer the cake or layers to the refrigerator and let them thaw overnight.
    • Allow the cake to come to room temperature before serving to restore its full flavor and texture.

Additional Storage Tips

  1. Prevent Frosting Smudges:
    • Use parchment or wax paper to separate layers if stacking cake slices for storage.
  2. Label and Date:
    • If freezing, label your wrapped cake with the date so you know when it was stored.
  3. Avoid Frosting-Freezing Issues:
    • The coconut-pecan frosting freezes well, but for the best texture, consider freezing the cake layers separately and preparing fresh frosting before serving.

Serving Suggestions for Baker’s German Chocolate Cake Recipe

The Baker’s German Chocolate Cake Recipe is a show-stopping dessert that can be made even more enjoyable with thoughtful serving ideas. Whether you’re hosting a party or enjoying it with family, these suggestions will enhance the experience.

Best Pairings with German Chocolate Cake

  1. Hot Beverages:
    • Coffee: A freshly brewed cup of coffee, especially a dark roast, complements the sweet and nutty flavors of the cake.
    • Espresso or Cappuccino: The rich, bitter notes of espresso balance the sweetness of the coconut-pecan frosting.
    • Hot Chocolate: For a double dose of chocolatey indulgence, pair the cake with creamy hot cocoa.
  2. Cold Beverages:
    • Milk: A classic pairing, the creamy richness of milk offsets the cake’s sweetness.
    • Iced Coffee or Cold Brew: A chilled coffee beverage is refreshing and complements the cake’s chocolate flavor.
    • Vanilla Milkshake: For a dessert extravaganza, serve with a thick milkshake on the side.
  3. Wine Pairing:
    • A sweet red wine like Port or a fruity dessert wine like Moscato pairs beautifully with the rich, nutty flavors of the cake.

Creative Presentation Ideas

  1. Layer Presentation:
    • Showcase the cake’s beautiful layers by cutting generous slices and serving them on white or neutral-colored plates.
    • Add a drizzle of chocolate sauce or a sprinkle of toasted coconut on the plate for a professional touch.
  2. Miniature German Chocolate Cakes:
    • Create single-serving cakes by layering smaller rounds of cake with frosting. These mini versions are perfect for parties or individual servings.
  3. Cupcake Variation:
    • As mentioned earlier, bake the cake batter in a cupcake tin and frost each cupcake individually. Top with a pecan half for an elegant garnish.
  4. Decorative Garnishes:
    • Use piped chocolate curls, toasted coconut flakes, or whole pecans to decorate the top of the cake.

Special Occasion Serving Tips

  1. Birthday Cake Alternative:
    • Add candles or a personalized chocolate plaque to transform the cake into a stunning birthday centerpiece.
  2. Holiday Themes:
    • Use festive garnishes like colored sprinkles, edible glitter, or holiday-themed toppers to make the cake fit a seasonal celebration.
  3. Dessert Bar Addition:
    • Cut the cake into bite-sized squares or wedges and arrange them on a dessert platter alongside other small treats for a buffet-style presentation.

FAQ

What is the difference between German chocolate and Baker’s chocolate?

The main difference lies in the sweetness and intended use:

  • Baker’s Chocolate: Typically refers to unsweetened or semi-sweet chocolate used in baking. It contains no added sugar, making it ideal for recipes that require control over sweetness.
  • German Chocolate: Refers to Baker’s German’s Sweet Chocolate, which is a specific type of mild dark chocolate that contains added sugar. It was created by Samuel German in 1852 and is the key ingredient in the Baker’s German Chocolate Cake Recipe.

What is a substitute for Baker’s German sweet chocolate?

If you don’t have Baker’s German’s Sweet Chocolate, you can make a substitute using the following:

  • Semi-Sweet Chocolate: For every ounce of Baker’s German’s Sweet Chocolate, use 1 ounce of semi-sweet chocolate plus 1 teaspoon of granulated sugar.
  • Dark Chocolate (70% Cocoa): Use a slightly reduced amount (3/4 ounce) and add sugar to taste to balance the bitterness.

This substitute works well without significantly altering the cake’s flavor or texture.

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

The difference lies in the type of chocolate used and the frosting:

  • Chocolate Cake: Made with regular cocoa powder or unsweetened chocolate and typically frosted with buttercream or ganache.
  • German Chocolate Cake: Uses Baker’s German’s Sweet Chocolate in the batter, giving it a milder, sweeter chocolate flavor. It is topped with the signature coconut-pecan frosting, which makes it unique.

What cake mix can I substitute for German chocolate cake mix?

If German chocolate cake mix isn’t available, you can use the following substitutions:

  • Devil’s Food Cake Mix: Adds a slightly richer chocolate flavor. Consider adding 1 teaspoon of vanilla extract to mimic the original flavor.
  • Chocolate Fudge Cake Mix: Use this mix and reduce the water slightly to keep the cake dense and moist.
  • Vanilla or Yellow Cake Mix (For a Twist): Substitute with vanilla or yellow cake mix, then swirl in melted chocolate to mimic the flavor profile of the original.

What is the frosting on German chocolate cake made of?

The frosting is a unique coconut-pecan custard made from the following ingredients:

  • Evaporated Milk: Forms the creamy base.
  • Granulated Sugar: Adds sweetness.
  • Egg Yolks: Thicken the custard.
  • Unsalted Butter: Provides richness and smoothness.
  • Vanilla Extract: Enhances flavor.
  • Sweetened Shredded Coconut: Adds texture and flavor.
  • Chopped Pecans: Provide a nutty crunch.

This frosting is cooked on the stovetop until thickened, then spread between and over the cake layers. It’s what makes the Baker’s German Chocolate Cake Recipe so iconic.

Conclusion

The Baker’s German Chocolate Cake Recipe is more than just a dessert; it’s a piece of culinary history that has stood the test of time. With its moist chocolate layers and signature coconut-pecan frosting, this cake remains a favorite for birthdays, holidays, and special occasions.

By following this guide, you can recreate the authentic flavors of the original recipe while exploring modern variations to suit your preferences. Whether you’re making it for the first time or continuing a family tradition, this cake is sure to impress and delight.

So gather your ingredients, grab your tools, and treat yourself to the rich, indulgent flavors of a homemade Baker’s German Chocolate Cake Recipe. Happy baking!