baker’s german choc cake recipe

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baker's german choc cake recipe
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The Best bakerā€™s german choc cake recipe

I have been making this Bakerā€™s German Chocolate Cake recipe for years, and it is always a hit with my family. My kids especially love the rich coconut pecan frosting that makes this cake so special. It is the perfect dessert for birthdays, holidays, or just a Sunday dinner when you want something truly indulgent. While it is a treat, the nuts and coconut do add some fiber and healthy fats, so it is not completely without redeeming qualities. I love how the cake layers are moist and chocolatey, and the frosting is sweet and crunchy. It is a classic for a reason and always brings smiles to the table.

Classic Baker's German Chocolate Cake

Classic Bakerā€™s German Chocolate Cake

4.8 from 627 votes

A moist and tender chocolate cake layered with a rich, gooey coconut pecan frosting. This is the authentic recipe using Bakerā€™s Germanā€™s Sweet Chocolate for that signature flavor that has been a family favorite for generations.

Prep Time30 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hour
Servings: 12Cuisine: InternationalCalories: 520 kcal

šŸ„˜Ingredients

For the Cake

4 ounces Bakerā€™s Germanā€™s Sweet Chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

For the Coconut Pecan Frosting

1 cup evaporated milk
1 cup sugar
3 large egg yolks, lightly beaten
1/2 cup butter
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans

šŸ‘Øā€šŸ³Directions

1Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
2Melt chocolate with water in a small saucepan over low heat, stirring constantly. Remove from heat and let cool slightly.
3Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each. Blend in melted chocolate and vanilla.
4Sift together flour, baking soda, and salt. Add to the butter mixture alternately with buttermilk, beating on low speed just until blended.
5In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the cake batter.
6Pour batter into prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
7To make the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly, about 12 minutes.
8Remove from heat and stir in vanilla, coconut, and pecans. Beat until frosting is cool and thick enough to spread.
9Spread frosting between layers and on top of the cooled cake. Do not frost the sides.

šŸ”§Equipment

2 (9-inch) round cake pans
Mixing bowls
Electric mixer
Saucepan
Wire rack

šŸ“ŠNutrition Facts (per serving)

šŸ”„Calories: 520 kcalšŸ§ˆTotal Fat: 28gšŸ’›Saturated Fat: 14gā¤ļøCholesterol: 140mgšŸ§‚Sodium: 380mgšŸŒ¾Total Carbs: 66gšŸ„¦Dietary Fiber: 3gšŸ¬Sugars: 48gšŸ„©Protein: 7g

šŸ“Notes

For best results, use real Bakerā€™s Germanā€™s Sweet Chocolate, not a substitute. The frosting will be very thick and rich, perfect for spreading. This cake is best served at room temperature.

Watch Video Of How Classic Bakerā€™s German Chocolate Cake Works

This Bakerā€™s German Chocolate Cake is a timeless dessert that always impresses. It is rich, decadent, and perfect for any celebration from a birthday to a holiday dinner. I hope you make it for your family and create some sweet memories.

ā“ Frequently Asked Questions About Bakerā€™s German Chocolate Cake

1. Can I use a different type of chocolate for this cake?

This recipe is specifically designed for Bakerā€™s Germanā€™s Sweet Chocolate. It has a unique sweetness and texture that creates the classic cake. Using other chocolate will change the flavor and moisture of the cake. I recommend sticking with the original for the best results.

2. Why is my frosting not thickening?

Make sure you cook the frosting long enough. It needs to come to a full boil and thicken, which usually takes about 12 minutes of steady stirring. Also, let it cool completely before spreading. It will thicken more as it cools.

3. Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and wrap them tightly. Store the frosting in the refrigerator. Assemble the cake on the day you plan to serve it for the best texture and moisture.

4. How should I store leftover German chocolate cake?

Store the cake covered at room temperature for up to 3 days. The frosting has a lot of sugar and dairy, but it keeps well. You can also refrigerate it, but let it come to room temperature before serving for the best flavor.

5. Can I freeze this cake?

Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap them well in plastic wrap and then foil. You can also freeze the frosting separately. Thaw everything in the refrigerator before assembling.

Hi, Iā€™m Sheba G, the creator behind **Shebaā€™s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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