How to Make a Baker’s German Chocolate Cake Recipe: Simple Steps

A classic dessert with coconut-pecan frosting, it originated in the mid-19th century and gained widespread popularity in the 1950s when it was featured in a German Chocolate Cake Recipe using Baker’s brand sweet confections. It’s a chocolate dessert with caramelized coconut and crunchy nuts. Whether you snack on it for a special occasion or regularly, it is ideal.

This cake retains its authentic flavor because it is connected to Baker’s Chocolate. The recipe’s step-by-step instructions are easy for even novice bakers to follow. Quality ingredients like real Baker’s Sweet Cocoa and homemade frosting result in a moist, flavorful, and satisfying dessert. You’ll love baking this cake, whether it’s a family tradition or your first time making it.

German Chocolate Cake Recipe: A Classic Delight for Chocolate Lovers

Ingredients for Baker’s German Chocolate Cake Recipe

To make the classic German Chocolate Cake Recipe, you’ll need simple yet delicious ingredients, including German chocolate, butter, sugar, eggs, flour, and a signature coconut-pecan frosting. These ingredients create the perfect balance of sweetness and texture in this iconic dessert.

For the Cake:

• 4 tablespoons Baker’s German Sweet Chocolate, chopped
• 1/2 cup boiling water
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

For the Coconut-Pecan Frosting:

• 1 1/2 cups evaporated milk
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter
• 4 large egg yolks
• 1 1/2 teaspoons vanilla extract
• 1 7 oz package of sweetened shredded coconut
• 1 1/2 cups chopped pecans

Step-by-Step Instructions for a Baker’s German Chocolate Cake Recipe

Follow these step-by-step instructions to create a rich and indulgent Baker’s German Chocolate Cake. This classic cake will impress with its moist layers and sweet coconut-pecan filling. The process is simple and rewarding, suitable for any special occasion.

Preparation

• Preheat Oven: Preheat to 350°F (175°C).
• Prepare Pans: Butter and flour three 9-inch round cake pans.

Making the cake batter.

• Melt Chocolate: Pour 1/2 cup boiling water over 4 oz chopped chocolate and stir until smooth and relaxed.
• Cream Butter and Sugar: Beat 1 cup softened butter and 2 cups sugar until fluffy.
• Add Egg Yolks: Beat in 4 egg yolks one at a time; add 1 tsp vanilla.
• Mix Dry Ingredients: Whisk 2 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt.
• Combine Wet and Dry: Alternate adding the flour mixture and 1 cup buttermilk to the butter mixture.
• Add Chocolate: Stir in melted chocolate.
• Fold in Egg Whites: Beat 4 egg whites to stiff peaks and fold into the batter.

Baking the Cake

• Divide Batter: Divide batter evenly among cake pans.
• Bake: Bake for 25-30 minutes; test with a toothpick.
• Cool: Cool in pans for 10 minutes, then on wire racks.

Making the Coconut-Pecan Frosting

• Cook Frosting: Cook 1 1/2 cups evaporated milk, 1 1/2 cups sugar, 3/4 cup butter, and 4 egg yolks over medium heat until thickened.
• Add Mix-Ins: Stir in 1 1/2 tsp vanilla, 7 oz coconut, and 1 1/2 cups pecans. Cool until spreadable.

Assembling the Cake

Layer and Frost: Place the first pastry layer on a plate and spread 1/3 of the frosting on it. Repeat with the remaining layers.

Finish: Use the remaining frosting to cover the pastry top.

Nutritional Information for Baker’s German Chocolate Cake Recipe

• Calories: 450
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 200mg
• Total carbohydrates: 55g
• Dietary Fiber: 2g
• Sugar: 40g
• Protein: 5g