Baker’s German Chocolate Cake Recipe | Homemade Classic
Baker’s german chocolate cake recipe
Imagine the rich, sweet aroma of chocolate and coconut filling your kitchen as you bake a classic German chocolate cake. Known for its unique flavor profile and layered texture, Baker’s German Chocolate Cake has long been a favorite among dessert lovers across America. This cake isn’t just a dessert; it’s a nostalgic experience and a beautiful addition to any celebration.
In this guide, we’ll dive deep into the traditional recipe, offer you tips on perfecting it, and share ways to make this iconic cake unforgettable. Whether it’s your first time baking it or you’re revisiting an old family favorite, this guide will help you craft a Baker’s German Chocolate Cake that’s truly special.
Table of Contents
Ingredients baker’s german chocolate cake recipe
Here’s everything you’ll need for the cake and frosting. Gather these ingredients before you start:
| Cake Ingredients | Quantity |
|---|---|
| Baker’s German Sweet Chocolate | 4 oz |
| Boiling Water | 1/2 cup |
| Butter or Margarine | 1 cup |
| Sugar | 2 cups |
| Egg Yolks | 4 large |
| All-Purpose Flour | 2 1/2 cups |
| Baking Soda | 1 tsp |
| Salt | 1/2 tsp |
| Buttermilk | 1 cup |
| Vanilla Extract | 1 tsp |
| Egg Whites | 4 large |
| Frosting Ingredients | Quantity |
|---|---|
| Evaporated Milk | 1 cup |
| Sugar | 1 cup |
| Butter | 1/2 cup |
| Egg Yolks | 3 large |
| Vanilla Extract | 1 tsp |
| Shredded Coconut | 1 1/2 cups |
| Chopped Pecans | 1 cup |
Step-by-Step Instructions to Bake the Perfect Baker’s German Chocolate Cake
1. Prepare the Chocolate Base
Start by melting Baker’s German Sweet Chocolate in boiling water, stirring until smooth. Set it aside to cool.
2. Cream the Butter and Sugar
Using a large mixing bowl, cream the butter and sugar until light and fluffy. This step is essential to achieve the cake’s soft texture.
3. Add the Egg Yolks
Mix in egg yolks one at a time, ensuring each is fully incorporated before adding the next. This helps the batter retain moisture.
4. Combine the Dry Ingredients
In another bowl, sift together flour, baking soda, and salt. This will prevent lumps and ensure even mixing.
5. Alternate Wet and Dry Ingredients
Gradually incorporate the dry ingredients and buttermilk into the butter mixture, adding them alternately and beginning and ending with the dry mix. This technique helps maintain a smooth, well-combined batter.
6. Whisk and Fold in the Egg Whites
In a separate bowl, whisk the egg whites until they form stiff peaks. Gently fold them into the batter, taking care not to deflate the mixture, which will help achieve a light and airy cake texture.
7. Bake the Cake Layers
Pour the batter into three greased and floured 9-inch round cake pans. Bake at 350°F for around 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating that the cake is fully baked.
8. Cool the Layers
Once baked, let the layers cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Coconut-Pecan Frosting
The signature frosting is what makes a German chocolate cake unique. Here’s how to make it:
- Combine Ingredients: In a saucepan, combine evaporated milk, sugar, butter, and egg yolks.
- Cook Over Medium Heat: Stir constantly until thickened, about 12 minutes.
- Add Coconut and Pecans: Remove from heat, then stir in the shredded coconut and chopped pecans.
- Cool the Frosting: Let it cool until it thickens enough to spread.
Assembling Your German Chocolate Cake
- Layer the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Repeat with Additional Layers: Stack the second and third layers, spreading frosting between each.
- Frost the Top and Sides: Finish by frosting the top of the cake and sides. For an extra touch, sprinkle additional pecans or coconut on top if desired.
Tips and Tricks for the Best Authentic German chocolate cake
- Room Temperature Ingredients: Make sure your ingredients are at room temperature to ensure even mixing.
- Avoid Overmixing: Be gentle when folding the egg whites into the batter to keep the texture light.
- Chill the Frosting: If your frosting is too runny, pop it in the refrigerator for a few minutes before spreading.
- Serve Fresh: German chocolate cake is best enjoyed fresh, but you can store it in an airtight container at room temperature for up to three days.
Frequently Asked Questions (FAQ)
Q1: Can I substitute Baker’s German Sweet Chocolate with another type?
A: Yes, if you can’t find Baker’s German Sweet Chocolate, semi-sweet chocolate can be a substitute, though it may alter the flavor slightly.
Q2: What adjustments are needed to make this recipe gluten-free?
A: You can swap the all-purpose flour with a gluten-free baking blend. Double-check that all other ingredients are certified gluten-free to ensure a safe baking experience.
Q3: Can the frosting be prepared in advance?
A: Absolutely. You can make the frosting beforehand and store it in the fridge. Just let it warm to room temperature before using for an easier spread.
Q4: How does German chocolate cake differ from other chocolate cakes?
A: German chocolate cake has a distinctively rich, sweet chocolate and coconut-pecan frosting that sets it apart from other chocolate cakes.
Q5: Is it possible to freeze German chocolate cake?
A: Yes, you can freeze the cake layers before frosting. Wrap each layer tightly in plastic wrap and store for up to three months. When you’re ready to serve, thaw the layers and apply the frosting.
Conclusion
There’s something magical about making Baker’s German Chocolate Cake from scratch. From its rich chocolate flavor to the decadent coconut-pecan frosting, this cake is more than just a dessert—it’s a memorable experience. Whether you’re baking for a celebration or simply craving something sweet, this classic recipe is sure to delight everyone at the table.
