There’s something truly special about a classic German chocolate cake—its moist chocolate cake layers, rich coconut-pecan frosting, and deep, decadent flavor make it a favorite for celebrations. If you’ve ever wondered how to recreate the best homemade chocolate cake, you’re in the right place!
Using Baker’s German Chocolate, this recipe delivers the perfect balance of sweetness and texture, with a light, fluffy crumb and a buttery, nutty topping that melts in your mouth. Whether you’re baking for a birthday, holiday, or just because, this old-fashioned German chocolate cake is sure to impress.
Ready to bring a touch of nostalgia into your kitchen? Let’s get baking!
Table of Contents
Key Benefits of Making Baker’s German Chocolate Cake at Home
Baking your own Baker’s German Chocolate Cake isn’t just about creating a dessert—it’s about crafting a rich, indulgent experience that’s sure to impress. Here’s why this recipe is worth trying:
1. Authentic, Classic Flavor
Made with Baker’s German Chocolate, this recipe stays true to the original, delivering a perfectly balanced sweetness with a deep, smooth chocolate taste.
2. Moist, Tender Cake Layers
The combination of buttermilk, whipped egg whites, and high-quality chocolate ensures a soft, airy texture with a melt-in-your-mouth richness.
3. Irresistible Coconut-Pecan Frosting
The buttery, caramelized topping is packed with toasted pecans and shredded coconut, creating a delicious contrast to the light, fluffy cake layers.
4. Perfect for Any Occasion
Whether it’s a birthday, holiday gathering, or special celebration, this cake is an elegant, crowd-pleasing dessert that always makes an impression.
5. Simple, Step-by-Step Guide
Even if you’re not an experienced baker, this recipe is beginner-friendly, with clear, easy-to-follow instructions to help you achieve bakery-quality results.
Baking this cake at home gives you full control over the ingredients, sweetness level, and presentation—so you can make it just the way you like it. Ready to bake? Let’s get started!
Ingredients for the Perfect Baker’s German Chocolate Cake
Before we dive into baking, let’s gather everything you need. Using high-quality ingredients is key to achieving the rich, moist texture and signature coconut-pecan frosting that make this cake unforgettable.
For the Cake:
- 4 oz Baker’s German Chocolate, chopped
- ½ cup boiling water (to melt the chocolate smoothly)
- 2 ½ cups all-purpose flour, sifted
- 1 tsp baking soda (ensures a light and fluffy texture)
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated (yolks add richness, while whipped egg whites create an airy crumb)
- 1 tsp pure vanilla extract
- 1 cup buttermilk (for extra moisture and tenderness)
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks (help thicken the frosting)
- ½ cup unsalted butter, cut into pieces
- 1 tsp pure vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans, toasted for enhanced flavor
Optional Garnishes:
- Chocolate shavings (for an elegant touch)
- Extra toasted pecans (adds crunch and depth)
Pro Tip:
For the best results, make sure all your ingredients, especially eggs and butter, are at room temperature before starting. This ensures a smooth batter and a perfectly tender crumb.
Now that everything is ready, let’s start baking!
How to Make Baker’s German Chocolate Cake
Now that we’ve gathered all the ingredients, it’s time to get baking! This recipe is simple and straightforward, so don’t be intimidated by the steps. Follow along, and I’ll guide you through each part of the process with some tips along the way.
1. Prep the Oven and Pans
Before you start mixing the batter, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This ensures the cakes come out easily without sticking.
2. Melt the Chocolate
In a heatproof bowl, place your Baker’s German Chocolate and pour over ½ cup of boiling water. Stir gently until the chocolate is fully melted and smooth. Let it cool slightly. This step adds richness and a deep, decadent flavor to your cake.
3. Mix the Dry Ingredients
In a separate bowl, whisk together:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
This will ensure an even distribution of the dry ingredients throughout the batter, which helps create that soft, moist cake texture. Set aside.
4. Cream the Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and 2 cups of granulated sugar until light and fluffy. This step helps incorporate air into the batter, making your cake extra fluffy.
5. Add the Eggs and Vanilla
Next, beat in the 4 egg yolks, one at a time, making sure each is fully incorporated before adding the next. Then, stir in 1 tsp vanilla extract. These ingredients add flavor and help bind the cake together.
6. Combine Wet and Dry Ingredients
Add the cooled, melted chocolate into the butter and sugar mixture. Gradually add the dry ingredients, alternating with 1 cup of buttermilk, starting and ending with the dry ingredients. This will give you a smooth, well-mixed batter that’s just the right consistency.
7. Whip the Egg Whites
In a clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter. This step creates the light, fluffy texture that makes your cake so tender. Be careful not to deflate the egg whites—fold gently!
8. Bake the Cake
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Pro Tip
If your cake layers have domed slightly during baking, you can level them with a serrated knife before frosting for a more even finish.
Once your cake layers have cooled completely, you’re ready to add the coconut-pecan frosting! Stay tuned for the next section.
Pro Tips and Variations for the Perfect Baker’s German Chocolate Cake
Now for the real showstopper—the coconut-pecan frosting! This rich, creamy topping is what makes German chocolate cake so indulgent and unforgettable. Follow these steps to create the perfect frosting that pairs beautifully with the moist chocolate layers.
1. Combine the Wet Ingredients
In a medium saucepan, combine:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- ½ cup unsalted butter (cut into pieces)
Stir the mixture over medium heat, making sure the sugar dissolves and the butter melts. Keep an eye on it, and be sure to stir constantly to prevent anything from burning. This is the base for the frosting and will thicken as it cooks.
2. Cook Until Thickened
Continue to cook the mixture for about 10 minutes, stirring occasionally, until it thickens into a custard-like consistency. You’ll know it’s ready when it can coat the back of a spoon.
3. Add the Coconut and Pecans
Once the frosting has thickened, remove it from the heat and stir in:
- 1 ⅓ cups shredded sweetened coconut
- 1 cup chopped toasted pecans
The toasted pecans add a wonderful nutty crunch, while the coconut gives the frosting its signature texture and flavor. Stir everything together until well combined.
4. Cool and Spread
Allow the frosting to cool for about 20-30 minutes before spreading it onto your cooled cake layers. This gives it the perfect spreadable consistency—thick but not too stiff. Be patient, as this step ensures a smooth, creamy finish!
Pro Tip
If you want an extra touch of flavor, toast the coconut and pecans in a dry skillet over medium heat for a few minutes before adding them to the frosting. This step brings out a deeper, richer flavor in both ingredients.
Once your frosting is ready, it’s time to generously spread it over your moist cake layers. The frosting will have a perfect balance of sweetness and crunch—the ideal contrast to the tender chocolate cake. Let’s move on to decorating and serving next!
Serving Suggestions for Baker’s German Chocolate Cake
Now that you’ve baked your perfect German chocolate cake and topped it with the irresistible coconut-pecan frosting, it’s time to think about serving. Whether it’s for a special celebration or just a delicious treat for yourself, here are a few ideas for presenting your cake in a way that will impress your guests and elevate the experience.
1. Layered Presentation for an Elegant Touch
For a truly showstopping presentation, serve the cake as a layered masterpiece. Place the frosted layers on a beautiful cake stand to highlight the fluffy, rich cake and the textured frosting. The layers of cake and frosting create a beautiful contrast that’s as stunning as it is delicious.
2. Add Fresh Berries for a Pop of Color
Fresh berries like strawberries, raspberries, or blueberries are a great addition to this cake. They bring a burst of color to the plate and complement the sweetness of the chocolate cake and coconut-pecan frosting. You can place them on top for a simple yet sophisticated decoration, or serve them on the side for guests to enjoy alongside the cake.
3. Pair with a Scoop of Ice Cream
For an indulgent dessert experience, serve slices of cake with a scoop of vanilla ice cream or whipped cream. The cold, creamy textures balance beautifully with the rich chocolate cake and crunchy coconut-pecan topping. If you’re feeling extra, drizzle with some chocolate sauce for a decadent finishing touch.
4. Personalize the Presentation
If you’re celebrating a special occasion, consider adding a personalized message or cake topper to make the cake feel even more special. Whether it’s a birthday, anniversary, or holiday celebration, a thoughtful touch like this will make the cake even more memorable.
5. Serve with a Cup of Coffee or Tea
The rich flavor of this cake pairs perfectly with a warm cup of coffee or tea. A strong espresso or a fragrant black tea can enhance the cake’s deep chocolate flavor while providing a warm contrast to the sweet frosting. This makes for a delightful after-dinner treat or a sweet afternoon snack.
Pro Tip
If you have any leftover cake (though it’s hard to imagine!), store it in an airtight container in the refrigerator. The cake stays fresh for several days and can be enjoyed cold or at room temperature. You can also freeze individual slices for a quick treat later on.
With these simple yet elegant serving ideas, your Baker’s German Chocolate Cake will surely be the star of the table, leaving everyone asking for seconds!
Conclusion
Baking a Baker’s German Chocolate Cake from scratch is a truly rewarding experience. From the rich, moist chocolate layers to the decadent coconut-pecan frosting, every bite is a perfect balance of flavor and texture. Whether you’re making it for a special occasion or just to satisfy a sweet craving, this homemade version is sure to impress.
Not only is this cake a timeless classic, but it also allows for personalization—whether you want to add extra nuts, drizzle on some chocolate ganache, or pair it with a scoop of ice cream. Plus, the process of baking and assembling this cake is a fun and satisfying kitchen project that results in a stunning, bakery-quality dessert.
Now that you have all the tips and techniques to perfect your German chocolate cake, it’s time to get baking! Gather your ingredients, follow the steps, and enjoy the process. And most importantly, share your delicious creation with family and friends—because a cake this good deserves to be enjoyed together.
If you try this recipe, let us know how it turned out in the comments! Happy baking!
___________________
Baker’s German Chocolate Cake Recipe
Ingredients
For the Cake:
- 4 oz Baker’s German Chocolate chopped
- ½ cup boiling water to melt the chocolate smoothly
- 2 ½ cups all-purpose flour sifted
- 1 tsp baking soda ensures a light and fluffy texture
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs separated (yolks add richness, while whipped egg whites create an airy crumb)
- 1 tsp pure vanilla extract
- 1 cup buttermilk for extra moisture and tenderness
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks help thicken the frosting
- ½ cup unsalted butter cut into pieces
- 1 tsp pure vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans toasted for enhanced flavor
Optional Garnishes:
- Chocolate shavings for an elegant touch
- Extra toasted pecans adds crunch and depth
Instructions
Prep the Oven and Pans
- Before you start mixing the batter, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This ensures the cakes come out easily without sticking.
Melt the Chocolate
- In a heatproof bowl, place your Baker’s German Chocolate and pour over ½ cup of boiling water. Stir gently until the chocolate is fully melted and smooth. Let it cool slightly. This step adds richness and a deep, decadent flavor to your cake.
Mix the Dry Ingredients
- In a separate bowl, whisk together:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- This will ensure an even distribution of the dry ingredients throughout the batter, which helps create that soft, moist cake texture. Set aside.
Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened unsalted butter and 2 cups of granulated sugar until light and fluffy. This step helps incorporate air into the batter, making your cake extra fluffy.
Add the Eggs and Vanilla
- Next, beat in the 4 egg yolks, one at a time, making sure each is fully incorporated before adding the next. Then, stir in 1 tsp vanilla extract. These ingredients add flavor and help bind the cake together.
Combine Wet and Dry Ingredients
- Add the cooled, melted chocolate into the butter and sugar mixture. Gradually add the dry ingredients, alternating with 1 cup of buttermilk, starting and ending with the dry ingredients. This will give you a smooth, well-mixed batter that’s just the right consistency.
Whip the Egg Whites
- In a clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter. This step creates the light, fluffy texture that makes your cake so tender. Be careful not to deflate the egg whites—fold gently!
Bake the Cake
- Divide the batter evenly between your prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Calories: 480 kcal
- Total Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 320mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 45g
- Protein: 6g
FAQs
To wrap up our journey of baking the perfect Baker’s German Chocolate Cake, here are some of the most common questions I receive, along with helpful answers to ensure your baking experience is smooth and successful.
1. Can I make the cake ahead of time?
Yes! You can easily bake the cake layers a day or two in advance. Simply allow the layers to cool completely, then wrap them tightly in plastic wrap and store them in the fridge. When you’re ready to serve, bring the layers to room temperature before frosting. This will help the frosting set nicely and make the cake even moister.
2. Can I freeze the cake?
Absolutely! If you want to make your German chocolate cake in advance, freezing it is a great option. Wrap the cooled cake layers tightly in plastic wrap and aluminum foil, then freeze them for up to 3 months. To thaw, leave the cake at room temperature for several hours or overnight. Once thawed, frost as usual.
3. What if I don’t have buttermilk?
If you’re out of buttermilk, you can easily make a substitution. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a quick buttermilk substitute that works perfectly in this recipe!
4. Can I use a different type of nut in the frosting?
Yes! While pecans are traditional for German chocolate cake, you can certainly swap them for other nuts, like walnuts or hazelnuts. Just keep in mind that walnuts have a slightly bitterer taste compared to the milder, sweeter flavor of pecans, so the frosting might have a slightly different flavor profile.
5. How can I adjust the sweetness of the frosting?
If you prefer a less sweet frosting, feel free to adjust the amount of sugar in the coconut-pecan frosting. Start by reducing it by 1/4 cup, and taste as you go. You can also balance out the sweetness by adding a pinch of salt to the frosting, which will help enhance the other flavors.
6. Can I add more coconut to the frosting?
Of course! If you love the coconut flavor, feel free to increase the amount in the frosting. Just be sure to keep the ratio balanced so the frosting stays thick and spreadable. You can add up to 1 ½ cups of shredded coconut if you want a stronger coconut presence.
7. What makes this cake “German chocolate”?
Great question! Despite the name, German chocolate cake doesn’t actually come from Germany. The “German” refers to German’s Sweet Chocolate, a type of mild chocolate created by Samuel German in the 1800s. This chocolate is typically sweeter than regular baking chocolate and adds a rich, subtle flavor to the cake.
8. How can I make the cake dairy-free?
To make this cake dairy-free, swap out the butter for vegan butter or coconut oil, and use almond milk or another non-dairy milk in place of the buttermilk. For the frosting, use coconut milk instead of evaporated milk, and opt for a dairy-free chocolate option for the cake itself.
9. Can I make this cake in a different size?
If you want to adjust the size of the cake, you can easily scale the recipe. For a smaller cake, bake the batter in an 8-inch round pan. If you prefer cupcakes, divide the batter into a 12-cup muffin tin, adjusting the baking time as needed. Keep an eye on the cupcakes, as they will bake faster than the larger layers.
These FAQs are designed to troubleshoot common baking concerns and provide you with even more confidence as you create this delicious, decadent Baker’s German Chocolate Cake! If you have any more questions, feel free to leave them in the comments