Baker’s German Chocolate Cake: The Ultimate Decadent Dessert
Imagine a cake so rich, so luxurious, that it transforms an ordinary moment into a celebration of pure chocolate indulgence. This isn’t just any chocolate cake – this is the legendary baker’s german chocolate cake recipe that has been tantalizing taste buds for generations.
Table of Contents
Why This baker’s german chocolate cake recipe Works
Traditional German Chocolate Cake stands apart from ordinary chocolate cakes. Our recipe honors the original while elevating it with precise techniques that guarantee a moist, deeply flavored cake topped with the most incredible coconut-pecan frosting you’ve ever tasted.
Recipe Card: Baker’s German Chocolate Cake
Recipe Specifications
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 30 minutes
- Servings: 12-16 slices
- Difficulty: Intermediate
Ingredients
| Component | Ingredients | Amount | Notes |
|---|---|---|---|
| Cake | All-purpose flour | 2 cups (240g) | Sifted |
| Baker’s German’s Sweet Chocolate | 4 oz (113g) | Melted | |
| Unsalted butter | 1 cup (226g) | Room temperature | |
| Granulated sugar | 2 cups (400g) | Fine grain | |
| Large eggs | 4 | Separated | |
| Buttermilk | 1 cup (240ml) | Room temperature | |
| Baking soda | 1 tsp | Fresh | |
| Vanilla extract | 2 tsp | Pure | |
| Coconut Pecan Frosting | Evaporated milk | 1 cup (240ml) | Unsweetened |
| Large egg yolks | 3 | Beaten | |
| Granulated sugar | 1 cup (200g) | ||
| Unsalted butter | 1/2 cup (113g) | ||
| Shredded coconut | 1 1/3 cups | Sweetened | |
| Pecans | 1 cup | Chopped |
Equipment Needed
- 9-inch round cake pans (2)
- Electric mixer
- Mixing bowls
- Whisk
- Cooling rack
- Offset spatula
Step-by-Step Instructions
- Cake Preparation:
- Preheat oven to 350°F (175°C)
- Grease and line cake pans
- Melt Baker’s German’s Sweet Chocolate
- Separate egg whites from yolks
- Batter Mixing:
- Cream butter and sugar until light
- Add egg yolks one at a time
- Mix in melted chocolate and vanilla
- Alternately add flour mixture and buttermilk
- Egg White Technique:
- Whip egg whites to stiff peaks
- Gently fold into batter
- Ensures light, fluffy texture
- Baking:
- Divide batter between pans
- Bake 35-40 minutes
- Cool in pans 10 minutes
- Remove and cool completely
- Coconut Pecan Frosting:
- Combine milk, egg yolks, sugar in saucepan
- Cook until thickened
- Add butter, coconut, pecans
- Cool before spreading
Success Tips
Chocolate Matters
- Use Baker’s German’s Sweet Chocolate
- Melt carefully, avoid overheating
- Ensures authentic flavor profile
Frosting Secrets
- Cook frosting slowly
- Stir constantly
- Allow to cool and thicken
Expert Variations
1. Dark Chocolate Version
- Replace sweet chocolate with dark
- Add 2 tbsp cocoa powder
- Reduces sweetness
2. Salted Caramel Twist
- Drizzle with salted caramel
- Add sea salt to frosting
- Garnish with caramel shards
3. Chocolate Rum Variation
- Add 2 tbsp dark rum to batter
- Soak cake layers in rum
- Intensifies chocolate flavor
Troubleshooting Common Issues
Dry Cake
- Problem: Overly dense texture
- Solutions:
- Don’t overmix batter
- Check oven temperature
- Use room temperature ingredients
Frosting Separation
- Problem: Grainy or curdled frosting
- Solutions:
- Cook on low heat
- Stir continuously
- Remove from heat when thickened
Uneven Baking
- Problem: Cake layers bake unevenly
- Solutions:
- Rotate pans midway
- Use cake strips
- Check oven calibration
Storage and Serving
- Room temperature: 3-4 days
- Refrigerator: 1 week
- Freezer: 3 months (unfrosted)
- Best served at room temperature
Nutritional Insights
- Calories per slice: 450-500
- Rich in chocolate antioxidants
- Moderate protein content
- Indulgent treat
Trusted Baking Resources
- King Arthur Baking – Cake Techniques
- Serious Eats – Chocolate Baking
- America’s Test Kitchen – Cake Insights
Baking is an art, and this German Chocolate Cake is your masterpiece. Embrace the process, celebrate the flavors, and enjoy every decadent bite!
