German Chocolate Cake, three layers of sweet, rich chocolate cake, creamy coconut pecan filling, and covered in a chocolate buttercream frosting.
My all time favorite cake at Thanksgiving and Christmas is the classic German Chocolate Cake.
After reading about the origin of the German Chocolate Cake, it was interesting to know that the cake did not originate in Germany.
The chocolate itself was founded by Samuel German in 1852, hence the name of the chocolate. The first published recipe for German Chocolate Cake was in a Dallas newspaper in 1957 and came from a homemaker.
There are a lot of recipes for this cake with the most popular being the one on the box of Baker's German's Sweet Chocolate.
While it is the recipe my Mother used, I began a few years ago trying to step out on my own to see if there were other recipes I would like better.
On my venture, I did choose not to deviate from the gooey caramel flavored filling, laced with coconut and pecans, in between the layers, "that just couldn't happen".
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HOW TO MAKE GERMAN CHOCOLATE CAKE.
Below under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for German Chocolate Cake and similar recipe ideas you can have.
Or you canscroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
Some people like to frost the whole cake with this yummy filling, and I suppose that would be ok, but I grew up with my Mother only putting it in between the layers and frosting the outside of the cake with chocolate frosting.
This brings me to the frosting - I did try an array of frosting recipes, from a Dark Chocolate Frosting, Milk Chocolate Frosting, and even an Espresso Chocolate Frosting, which I frosted my German Chocolate Cake with last year.
I have concluded that my Mother's recipe is the bestGerman Chocolate Cake, "Granny's Recipe" I have ever had.
It is perfectly moist and full of flavor, not to mention a Perfect Chocolate Frosting that can't be beaten!
WHAT YOU NEED TO MAKE GERMAN CHOCOLATE CAKE
COCONUT PECAN FILLING
- 1 can (12 oz.) evaporated milk
- 3/4 cup (1-1/2 sticks) butter or margarine
- 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
- 1-1/2 cups PLANTERS Chopped Pecans
GERMAN CHOCOLATE CAKE
- 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
PERFECT CHOCOLATE FROSTING
- 3 tablespoons cocoa powder
- 1/3 to 1/2 cup half and half
HOW TO MAKE GERMAN CHOCOLATE CAKE
COCONUT PECAN FILLING
- Beat egg yolks, milk, and vanilla in a large saucepan with a whisk until well blended.
- Add sugar and butter; cook on medium heat for 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
- Add coconut and nuts; mix well. Cool to desired spreading consistency; set aside.
GERMAN CHOCOLATE CAKE
- Heat oven to 350°F. Cover the bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray.
- Microwave chocolate and water in a medium microwaveable bowl on HIGH for 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted; Set aside.
- Beat egg whites in the bowl of a mixer with the whisk on high speed until stiff peaks form; set aside.
- In a medium bowl, sift flour, baking soda, and salt; set aside.
- Beat butter and sugar in the bowl of a mixer with the paddle attachment until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla.
- Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Remove bowl from mixer and fold in egg whites with a rubber spatula until well blended, being careful not to break down the egg whites too much.
- Pour batter into prepared pans. Bake for 30 min. or until the toothpick inserted in the center comes out clean.
- Immediately run a small spatula around cakes in pans. Cool cakes in pans for 15 min.; remove from pans to wire racks. Cool completely.
- Spread Coconut-Pecan Filling and Frosting between cake layers and onto the top of the cake. Frost the sides and around the edge of the top with
PERFECT CHOCOLATE FROSTING
- Sift together powdered sugar and cocoa powder; set aside.
- In a bowl of an electric mixer, using the whisk, on medium, cream together shortening, butter, and 1 cup powdered sugar mixture until smooth and creamy.
- Add vanilla and half and half a tablespoon at a time with the remainder of the powdered sugar mixture.
- Add only enough milk to get the creamy texture for frosting a cake.
WHERE YOU MAY SEE THIS RECIPE
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MORE SIMILAR RECIPES
German Chocolate Brownies
German Chocolate Cheesecake Cake
German Chocolate Pound Cake
Classic White Cake
Decadent German Chocolate Pound Cake
FAQs
You could pair a German chocolate cake with our Blue Door Butter Pecan. Our sweet and salty pecan filled craft ice cream makes a decadent and unique pair with the coconut, chocolate, and pecans of the German chocolate.
What are 2 differences between chocolate cake & German chocolate cake? ›
German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.
What is so special about German chocolate cake? ›
German Chocolate Cake
Of these three cakes, German chocolate is the only one that relies entirely on melted chocolate, as opposed to cocoa powder, for its flavor. In fact, its name comes from Sam German, the man who developed a sweet baking chocolate for the Baker's chocolate company of Boston.
What cake a recipe for which first appeared in a Dallas newspaper in 1957 was named for its primary ingredient and not for its country of origin? ›
In 1957, a recipe for "German's Chocolate Cake" appeared as the "Recipe of the Day" in The Dallas Morning News.
What kind of ice cream goes best with chocolate cake? ›
Classic cake flavors
For example, pair chocolate cake with a fruit flavor ice cream such as cherry, raspberry, strawberry or even an orange sherbert. This chocolate dessert also goes well with a scoop of ice cream and peanut butter, nuts or almonds.
Which ice cream goes best with chocolate cake? ›
Coffee & Chocolate: Sweet and bitter pair well, hence chocolate and coffee's eternal appeal. A rich, chocolate cake or pie would be well-accompanied by hazelnut cold brew ice cream.
What can I substitute for German chocolate cake mix? ›
German chocolate cake is a classic companion for coconut and pecans; however, you can substitute with a box of regular chocolate cake mix, Devil's Food cake mix, or chocolate fudge cake mix. Don't overbake the cake. It's ready to come out of the oven when the cake is set, but still gooey on the inside.
What is the difference between devils food and German chocolate cake? ›
A devil's-food cake is richer and darker, and has a strong cocoa flavor. German chocolate (a favorite here in south Texas) usually is a lighter-colored cake with a flavor of mild chocolate. True German chocolate cake has delicious pecan-coconut frosting, while the devil's food usually has a dark fudge frosting.
Why does German chocolate cake taste different? ›
German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.
Why is my German chocolate cake crumbly? ›
Another possibility is that the cake was overcooked. German chocolate cake should be moist and tender, not dry and crumbly. If you think your cake might be overcooked, try reducing the cooking time next time you make it. With a little trial and error, you'll soon perfect your German chocolate cake recipe.
A common misconception is that German Chocolate Cake comes from Germany. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.
Where is the birthplace of German chocolate cake? ›
Where Did German Chocolate Cake Originate? Even though the cake is called German, it wasn't brought over from Germany. Instead, it originated in Dallas, Texas, in 1957 — but, just like the cake, its history is much richer than that.
Who invented cake balls? ›
Cake pops were first launched by the blogger Angie Dudley from Bakerella who, from Martha Stewart's living room, transformed truffle like balls of chocolate-coated cake into the phenomenon of the moment.
What is the oldest cake in the world? ›
The Egyptians gave us the world's oldest known cake–and also the world's oldest Tupperware as it happens. During the reign of Pepi II from BCE 2251 to 2157, bakers mixed up a wheat dough for flatbread and filled it with honey and milk. The dough was poured into two pre-heated copper molds that fit tightly together.
Who invented German chocolate? ›
In 1852, an English American baker named Samuel German invented a baking chocolate that incorporated more sugar than traditional semi-sweet baking chocolates. The recipe was sold to the Baker's Chocolate Company for $1,000. A century later, German's chocolate became the basis of Mrs.
Does Baskin Robbins make German chocolate ice cream? ›
You can taste all these sweet elements in just one bite of our German Chocolate Cake Ice Cream.
What flavor ice cream goes with carrot cake? ›
Other than that, it's a pretty straightforward combination of vanilla ice cream and all of the ingredients in a classic carrot cake. Cream cheese. I admit that it's a bit odd to put cream cheese in ice cream. However, carrot cakes are almost always paired with a good cream cheese frosting.
What is German chocolate ice cream made of? ›
Silky, rich chocolate ice cream swirled with classic German chocolate coconut filling. This spin on the Oktoberfest classic cake is so refreshing and perfect to enjoy all year long—especially during fall festivities when the weather is still warm!
Should German chocolate cake be refrigerated? ›
German Chocolate Cake will keep at room temperature (granted you are not in a particularly hot/humid climate) in an airtight container for up to three days. It may also be refrigerated (in an airtight container) for up to a week. German Chocolate Cake may be frozen, wrap well and freeze for up to several months.
