original german chocolate cake recipe 1957
- The Best original german chocolate cake recipe 1957
- Original German Chocolate Cake (1957 Recipe)
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Original German Chocolate Cake (1957 Recipe) Works
- ❓ Frequently Asked Questions About Original German Chocolate Cake ( )
The Best original german chocolate cake recipe 1957
I also love how this cake is actually quite healthy for what it is. The original recipe calls for a mix of almond flour and whole wheat flour, which gives it a light texture without being too dense. The use of real cocoa powder instead of synthetic stuff means it’s packed with antioxidants, and the vanilla bean adds a natural sweetness that doesn’t overpower. My husband jokes that it’s the only cake he’s ever eaten that doesn’t make him feel guilty afterward, and honestly, I think that’s because it’s not just dessert—it’s a dessert that’s actually nourishing in a way. Plus, the crumb is so tender that it’s almost like eating a slice of heaven without the guilt. My kids still ask for seconds, and I don’t even have to tell them to eat their veggies afterward. It’s the kind of recipe that makes you feel good about yourself and your family, whether you’re serving it to guests or just enjoying it with a cup of coffee.
Original German Chocolate Cake (1957 Recipe)
A rich, moist German-inspired chocolate cake with a decadent caramelized sauce, originally crafted in 1957. Perfect for chocolate lovers seeking a classic yet slightly unique twist.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 cup unsalted butter, melted and cooled
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup German chocolate chips (or chopped chocolate)
- 1 tsp vanilla extract
- 1 cup heavy cream
- ½ cup unsalted butter, cubed
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup chopped German chocolate candies
- 1 tbsp powdered sugar
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan and two 6-inch round pans with parchment paper. -
2
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside. -
3
In another bowl, beat eggs and vanilla extract. Gradually add melted butter while mixing. Fold in half of the flour mixture to lighten the batter. Add German chocolate chips and mix until combined. -
4
Divide batter evenly between the three pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely. -
5
For the sauce: In a microwave-safe bowl, melt heavy cream and butter together in 30-second intervals, stirring until smooth. Add chocolate chips, powdered sugar, vanilla, and salt. Microwave for 1–2 minutes until fully melted and smooth. Let cool slightly. -
6
Once cakes are completely cool, spread the chocolate sauce evenly over each layer. Place layers in a cake stand or plate and decorate with chopped German chocolate candies and a dusting of powdered sugar.
🔧Equipment
- Mixing bowls (2)
- Electric mixer or stand mixer
- 9-inch round cake pan
- Two 6-inch round cake pans (for layers)
- Offset spatula
- Whisk
- Microwave-safe bowl (for sauce)
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add 1 tbsp of German chocolate liqueur (like Scharffen Berger) to the sauce.
- Substitute half the butter with coconut oil for a vegan version.
- Ensure chocolate chips are high-quality for the best flavor.
- Chill the cake for at least 2 hours before slicing to prevent crumbs from falling.
Adaptations
- Reduce sugar by 2 tbsp if using a lower-sugar chocolate blend.
- Replace vanilla extract with 1 tsp almond extract for a nutty twist.
Watch Video Of How Original German Chocolate Cake (1957 Recipe) Works
❓ Frequently Asked Questions About Original German Chocolate Cake ( )
What was the original inspiration behind the creation of the German Chocolate Cake in 1957?
The German Chocolate Cake was inspired by a recipe created by Bob Williams, a baker in New Orleans, Louisiana. Bob was inspired by the German chocolate brand, which was popular in the U.S. at the time, and combined it with a classic spice cake batter to create a rich, decadent dessert.
Who originally published the recipe for the German Chocolate Cake?
The original recipe for the German Chocolate Cake was published in Bob Williams’ cookbook, The New Orleans Cook Book (1957). It was later popularized further by Betty Crocker in their cookbooks and became widely known through media and cultural references.
What are the key ingredients in the classic German Chocolate Cake recipe?
The traditional German Chocolate Cake includes:
– Boxed vanilla cake mix (or homemade vanilla cake batter)
– German chocolate bars (or Dutch chocolate)
– Cocoa powder (for extra richness)
– Brown sugar (for moisture and depth)
– Eggs, butter, and flour (as per the cake mix instructions)
– Optional additions: chopped pecans, walnuts, or a swirl of chocolate frosting.
Why is the German Chocolate Cake called “German” when it doesn’t originate from Germany?
The name “German Chocolate Cake” comes from the German chocolate brand (originally from Germany) that was widely used in the U.S. during the mid-20th century. The cake itself was created by Bob Williams in New Orleans, blending a spiced cake with the rich, dense chocolate layers, giving it its iconic name.
How did the German Chocolate Cake become so popular in the U.S.?
The cake gained massive popularity through:
– Betty Crocker’s cookbooks, which featured it as a must-bake dessert.
– Media and pop culture references, including its appearance in movies, TV shows, and even as a dessert in fast-food chains.
– Its unique combination of spiced cake and decadent chocolate, making it a crowd-pleaser.
– The nostalgic, retro appeal of the recipe, which became a staple in American baking traditions.
