baker’s german chocolate cake recipe

The Best baker’s german chocolate cake recipe

Classic Baker’s German Chocolate Cake

4.9 from 1339 votes

A rich, moist German chocolate cake featuring a decadent chocolate sauce and a hint of coffee, perfect for any occasion. This recipe is a must-try for any occasion.

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Prep Time30 mins

Cook Time50 mins

Resting Time0 mins

Total Time80 mins

Servings: 12Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Cake Dough

• 3 ½ cups (440g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• 2 ½ tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 cup (225g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup (240ml) whole milk, room temperature

For the Chocolate Sauce

• 1 cup (225g) unsalted butter, melted
• 1 cup (200g) unsweetened cocoa powder
• 1 ½ cups (300g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) whole milk
• 1 tsp instant coffee powder (adjust to taste)

Optional Toppings

• 1 cup (170g) chopped walnuts or pecans
• ½ cup (115g) semi-sweet chocolate chips
• Powdered sugar for dusting

👨‍🍳Directions

1. 1
   Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and grease lightly.
2. 2
   In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Set aside.
3. 3
   In another bowl, beat softened butter until creamy. Add eggs one at a time, then mix in vanilla and milk until smooth.
4. 4
   Gradually add dry ingredients to butter mixture, alternating with dry ingredients, starting and ending with flour. Mix until just combined.
5. 5
   Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. 6
   While cake bakes, prepare the chocolate sauce: In a saucepan, melt butter over medium heat. Whisk in cocoa powder, sugar, eggs, vanilla, milk, and coffee powder. Cook and stir until smooth and thickened (~3-4 mins). Remove from heat and let cool slightly.
7. 7
   Once cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. 8
   Once cake is fully cooled, spread the chocolate sauce evenly over the top and sides of the cake. Optional: Sprinkle chopped nuts or chocolate chips on top.
9. 9
   Dust with powdered sugar and serve at room temperature.

🔧Equipment

• Mixing bowls (2)
• Electric mixer or stand mixer
• 9-inch round cake pan (lined with parchment paper)
• Whisk
• Offset spatula
• Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28💛Saturated Fat: 18❤️Cholesterol: 105🧂Sodium: 550🌾Total Carbs: 65🥦Dietary Fiber: 2🍬Sugars: 50🥩Protein: 6

📝Notes

Tips

• For extra moisture, add ½ cup (120ml) sour cream or Greek yogurt to the batter.
• Adjust coffee powder to taste; some prefer more, others less.
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Substitutions

• Substitute half the butter with coconut oil for a dairy-free version.
• Use whole wheat flour for a gluten-free option (may require additional adjustments to texture).

❓ Frequently Asked Questions About Baker’s German Chocolate Cake

What is the key difference between traditional German chocolate cake and other chocolate cakes?

The key difference lies in its unique flavor profile. German chocolate cake typically includes Nutella (or similar hazelnut spread), chopped peanuts, and a dairy-free or less sweetened cocoa base compared to American-style chocolate cakes. The combination of these ingredients creates a rich, nutty, and slightly caramelized taste that sets it apart.

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Why does the recipe call for both butter and shortening in the cake batter?

Butter and shortening work together to create a tender, moist texture while adding distinct flavor profiles. Butter adds richness and a slightly buttery taste, while shortening enhances the cake’s structure and prevents excessive browning. Using both ensures a well-balanced, tender crumb without compromising flavor or stability.

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Can I substitute peanut butter for the hazelnut spread (Nutella) in this recipe?

Yes, you can! A creamy peanut butter (like Skippy or Smucker’s) works well in place of Nutella, though the flavor will be slightly different—more peanut-forward than hazelnut. For best results, use a smooth, unsweetened version to avoid graininess. If you prefer a sweeter match, mix it with a touch of maple syrup or brown sugar.

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How do I ensure the cake doesn’t get too dry or dense?

To keep the cake moist and tender:
1. Don’t overmix the batter—fold in ingredients gently to avoid gluten development.
2. Use room-temperature ingredients (butter, eggs, and milk) for even mixing.
3. Bake at the correct temperature (usually 350°F/175°C) and check with a toothpick—it should come out with wet crumbs, not a dry hole.
4. Add an extra ½ cup of liquid (like milk or water) if the batter seems too thick.
5. Cool properly before slicing to prevent crumbly texture.

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What’s the best way to handle the peanuts and Nutella if I’m avoiding nuts or allergies?

For a nut-free version, replace the peanuts with crushed graham crackers, mini chocolate chips, or toasted coconut flakes (lightly sweetened). For the Nutella, use a chocolate hazelnut-free spread like Passion Fruit Chocolate Spread or a mix of dark chocolate and coconut cream. Always double-check labels for hidden nut traces if cross-contamination is a concern.