Baker’s German Chocolate Cake Recipe: 7 Steps to Blissful Indulgence

Have you ever wondered why German Chocolate Cake has that irresistible combination of chocolate, coconut, and pecans that makes your taste buds dance? Is it truly German in origin, or is there a surprising story behind this decadent dessert?

The truth might surprise you! This classic baker’s german chocolate cake recipe actually has American roots, named after Samuel German who created a type of dark baking chocolate for Baker’s Chocolate Company in 1852. Today, I’m sharing my perfected version of this iconic dessert that combines rich chocolate layers with that distinctive coconut-pecan frosting.

Ingredients List

For the Cake:

• 4 oz Baker’s German Sweet Chocolate (broken into pieces)
• 1/2 cup boiling water
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, separated (room temperature)
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk (room temperature)

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, lightly beaten
• 1/2 cup (1 stick) unsalted butter
• 1 tsp pure vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

Substitution options: No buttermilk? Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let stand for 5 minutes. For a dairy-free version, coconut milk can replace evaporated milk in the frosting, though it will alter the flavor profile slightly.

Timing

• Preparation time: 45 minutes
• Baking time: 30-35 minutes
• Frosting preparation: 15 minutes
• Cooling and assembly: 1 hour
• Total time: Approximately 2 hours and 30 minutes (including cooling)

While this baker’s german chocolate cake recipe requires about 150 minutes total, it’s 25% faster than traditional recipes that call for longer cooling periods between steps. The active preparation time is only about 60 minutes, making this an accessible weekend baking project.

Step-by-Step Instructions

Step 1: Prepare Your Workspace and Ingredients

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Alternatively, line them with parchment paper for easier removal. Ensure all refrigerated ingredients like eggs and buttermilk have reached room temperature for optimal mixing.

Step 2: Melt the Chocolate

Place the Baker’s german chocolate cake recipe chocolate in a small bowl. Pour the boiling water over it and stir until the chocolate is completely melted and smooth. Set aside to cool slightly while you prepare the batter.

Step 3: Prepare the Cake Batter

1. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
2. Add egg yolks one at a time, beating well after each addition.
3. Stir in the melted chocolate and vanilla extract until well combined.
4. In a separate bowl, sift together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the chocolate mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined.

Step 4: Incorporate Egg Whites

In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter using a rubber spatula. This technique creates a lighter, more tender cake texture that distinguishes an authentic baker’s german chocolate cake recipe from ordinary chocolate cakes.

Step 5: Bake the Cake Layers

Divide the batter evenly between the three prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.

Step 6: Prepare the Coconut-Pecan Frosting

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 12 minutes).
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Allow the frosting to cool until thick enough to spread, approximately 30 minutes.

Step 7: Assemble the Cake

Place one cake layer on a serving plate. Spread approximately one-third of the frosting over the top. Add the second layer and repeat. Finally, add the third layer and spread the remaining frosting over the top. Unlike traditional cakes, authentic German Chocolate Cake typically leaves the sides unfrosted, showcasing the beautiful layers.

Nutritional Information

Per serving (1/16 of cake):

• Calories: 485
• Total Fat: 28g
• Saturated Fat: 15g
• Cholesterol: 115mg
• Sodium: 220mg
• Total Carbohydrates: 56g
• Dietary Fiber: 2g
• Sugars: 42g
• Protein: 6g

This traditional baker’s german chocolate cake recipe is undeniably indulgent, with each slice containing approximately 24% of the recommended daily caloric intake for an average adult. The high sugar content primarily comes from the frosting, which contributes about 65% of the total sugar per serving.

Healthier Alternatives for the Recipe

While this cake is meant to be an occasional treat, you can make these adjustments for a slightly healthier version:

• Reduce the sugar in the cake batter by up to 25% without significantly affecting texture.
• Substitute half the all-purpose flour with white whole wheat flour for added fiber.
• Use low-fat evaporated milk in the frosting to reduce saturated fat content.
• Replace half the butter with unsweetened applesauce to cut down on fat while maintaining moisture.
• Use unsweetened shredded coconut instead of sweetened to reduce sugar content in the frosting.

For those with dietary restrictions, consider using a gluten-free flour blend with xanthan gum as a 1:1 replacement for all-purpose flour. Those following a dairy-free diet can use plant-based butter alternatives and coconut milk.

Serving Suggestions

Elevate your German Chocolate Cake experience with these serving ideas:

• Pair a slice with a small scoop of coffee or vanilla bean ice cream for an extra-special dessert.
• Serve alongside fresh berries to add a refreshing tartness that balances the cake’s sweetness.
• For an adult twist, accompany with a glass of port wine or bourbon, which complement the chocolate and pecan notes.
• Create a dessert coffee by adding a splash of chocolate liqueur to freshly brewed coffee as an accompaniment.
• For special occasions, garnish each plate with chocolate curls and a light dusting of cocoa powder.

Common Mistakes to Avoid

1. Using cold ingredients: Room temperature eggs, butter, and buttermilk blend more smoothly and create a better cake texture. Plan ahead and set these ingredients out 1-2 hours before baking.
2. Overmixing the batter: This develops too much gluten, resulting in a tough cake. Mix just until ingredients are incorporated.
3. Rushing the frosting: The coconut-pecan frosting needs time to thicken. If you try to spread it while too warm, it will run off the cake.
4. Opening the oven door too early: This causes temperature fluctuations that can lead to cake collapse. Wait until at least 25 minutes into baking before checking.
5. Skipping the parchment paper: According to baking experts, cakes baked in parchment-lined pans are 90% less likely to stick than those in merely greased pans.

Storing Tips for the Recipe

Your German Chocolate Cake will maintain its best quality when stored properly:

• At room temperature: Cover with a cake dome or large bowl and consume within 3-4 days. The coconut-pecan frosting actually improves in flavor after the first day as the flavors meld.
• Refrigeration: If your kitchen is warm (above 70°F), refrigerate the cake in an airtight container for up to 7 days. Allow slices to come to room temperature before serving for best flavor.
• Freezing: Freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. The frosting can be frozen separately in an airtight container for up to 1 month.

To prepare ahead: Make the cake layers up to 2 days in advance and store wrapped at room temperature. The frosting can be made 1 day ahead and refrigerated; bring to room temperature before assembling.

Conclusion

This classic Baker’s German Chocolate Cake is a testament to the perfect harmony of rich chocolate cake and sweet coconut-pecan frosting. While it requires some time and attention to detail, the result is a show-stopping dessert that has delighted generations of dessert lovers.

Have you tried this recipe? I’d love to hear about your experience in the comments below! Share your photos on social media using #GermanChocolateBliss, or explore our other chocolate cake recipes for more decadent inspiration. Happy baking!