Delicious Baker’s German Cake Recipe Made Easy
I love baking and especially German chocolate cake. It’s moist, has a gooey frosting, and a hint of sweetness. It reminds me of my grandmother’s kitchen, where the smell of baking was always present.
If you’re looking for a homemade taste, I’ve got the perfect recipe for you. It’s easy to make and will impress everyone. Get ready to enjoy this delicious Baker’s German Cake.
Table of Contents
Understanding the Origins of German Chocolate Cake
German Chocolate Cake doesn’t come from Germany. It actually started with an American chocolatier named Samuel German. He made Baker’s German’s Sweet Chocolate in the early 1900s.
The Samuel German Story
In 1852, Samuel German created dark baking chocolate for Baker’s Chocolate Company. This chocolate, known as Baker’s German’s Sweet Chocolate, became famous. It’s a key ingredient in German Chocolate Cake.
Why It’s Not Actually German
The name “German Chocolate Cake” is a mistake. It doesn’t come from German baking. The confusion comes from the chocolate’s name, not its country of origin.
Historical Development of the Recipe
The first German Chocolate Cake recipe was in The Dallas Morning News in 1957. Mrs. George Clay shared her recipe. It used Baker’s German’s Sweet Chocolate and quickly became popular.
By the 1960s, it was a favorite in American homes. Even President Lyndon B. Johnson served it to the German chancellor in 1963. The name changed to “German Chocolate Cake” due to a translation error. But its popularity kept growing, making it a beloved dessert in the U.S.
“The recipe for German chocolate cake, featuring Baker’s German’s Sweet Chocolate, increased sales by as much as 73% for General Foods in the 1950s.”
| Year | Event |
|---|---|
| 1852 | Samuel German, an American chocolatier, creates Baker’s German’s Sweet Chocolate |
| 1957 | The recipe for “German’s Sweet Chocolate Cake” is published in The Dallas Morning News |
| 1960s | German Chocolate Cake becomes a staple in American households |
| 1963 | President Lyndon B. Johnson serves German Chocolate Cake to the German chancellor during a state dinner |
Essential Ingredients for Your German Chocolate Cake
Making the perfect German cake starts with the right ingredients. The key is Baker’s German Sweet Chocolate, a 4-ounce package. It gives the cake its rich, chocolatey taste. Along with unsalted butter, sugar, eggs, and vanilla, these ingredients make the cake batter moist and indulgent.
To get the cake’s signature texture, you need 1 cup of buttermilk and 2 1/2 cups of sifted cake flour. A pinch of salt and a bit of baking soda are also needed. For the coconut-pecan frosting, you’ll need evaporated milk, sugar, egg yolks, butter, vanilla, flaked sweetened coconut, and chopped pecans.
Some bakers like to use natural cocoa powder for a lighter brown color. This gives the German cake a subtle yet delightful twist on the classic Baker’s German cake recipe.
| Ingredient | Quantity |
|---|---|
| Baker’s German Sweet Chocolate | 4 oz |
| Unsalted butter | – |
| Granulated sugar | 2 cups |
| Eggs | 4 large |
| Vanilla | – |
| Buttermilk | 1 cup |
| Cake flour | 2 1/2 cups |
| Salt | – |
| Baking soda | – |
| Evaporated milk | 1 cup |
| Sugar | 1 cup |
| Egg yolks | 3 |
| Butter | – |
| Vanilla | – |
| Flaked sweetened coconut | 1 1/3 cups |
| Chopped pecans | 1 cup |
With these ingredients, you’re ready to make a stunning German chocolate cake. It will surely impress your guests and satisfy your taste buds.
Baker’s German Cake Recipe: Traditional Method
Making the perfect german cake baking requires a deep understanding of the traditional way. This classic traditional german cake recipe is a real showstopper. It got 5 out of 11 votes for its stunning looks and rich taste.
Preparing the Cake Batter
First, heat your oven to 350°F (180°C). Get ready three 9-inch round cake pans. Melt 4 ounces of Baker’s German’s Sweet Chocolate® in a double boiler or a heatproof bowl over simmering water. Separate the egg yolks and whites, keeping the whites aside for later.
In a medium bowl, sift together the cake flour, salt, and baking soda. In a large bowl, mix the butter and 1 and 1/2 cups of granulated sugar until it’s light and fluffy. Add the egg yolks, melted chocolate, and 1 teaspoon of vanilla extract, mixing well.
Then, add the buttermilk and dry ingredients alternately to the creamed mixture, mixing just until combined. Gently fold in the beaten egg whites until there are no streaks left.
Baking Temperature and Timing
Split the batter evenly among the prepared pans, smoothing the tops. Bake the cakes for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes before moving them to wire racks to cool completely, about 2 hours.
Cooling and Handling Tips
Proper cooling and handling of the cake layers are key for a successful german cake baking experience. Make sure the cakes are completely cool before frosting or assembling the cake. This helps prevent the layers from crumbling or becoming too fragile to handle.
The Secret Behind the Perfect Coconut-Pecan Frosting
The secret to a decadent German chocolate cake is its rich, creamy frosting. This topping perfectly complements the moist chocolate cake. Together, they create a balance of flavors that has made the cake a classic.
To make the perfect frosting, you need evaporated milk, sugar, egg yolks, butter, and vanilla. Simmering these ingredients over medium heat turns them into a thick, gooey frosting. It’s heavenly.
- In a saucepan, whisk together 6 egg yolks, 1 1/2 cups evaporated milk, 1 cup light brown sugar, 1 cup sugar, 1 cup butter, and 2 teaspoons vanilla.
- Cook the mixture over medium heat, stirring constantly, until it thickens, about 12 minutes.
- Remove the frosting from the heat and stir in 2 2/3 cups coconut flakes and 2 cups chopped pecans.
The frosting is sweet, nutty, and slightly chewy. It’s so good, you might want to eat it all by itself! For an even richer cake, double the frosting recipe.
“The coconut-pecan frosting is the true star of the german chocolate cake recipe. Its rich, gooey texture and delightful blend of flavors are what make this cake an enduring classic.”
With the perfect frosting, your german cake flavors will shine. This dessert will impress everyone you share it with.
Step-by-Step Cake Layer Preparation
Baking the perfect German chocolate cake begins with careful preparation of the cake layers. Start by sifting together the dry ingredients. This includes all-purpose flour, unsweetened cocoa powder, baking soda, and a pinch of salt. This step ensures the ingredients are evenly distributed and prevents clumps.
Then, mix the wet ingredients in a separate bowl. Cream together softened unsalted butter and granulated sugar until it’s light and fluffy. Next, fold in the egg yolks and vanilla extract gently. Finally, add the buttermilk and sifted dry ingredients alternately, mixing just enough to combine without overmixing.
Adding the Coffee Enhancement
For an extra flavor boost, stir in a shot of hot brewed coffee. This coffee enhances the chocolate flavors, making the cake moist and aromatic. Make sure to mix the coffee well without over-mixing the batter.
Proper Pan Preparation
- Grease and flour your cake pans or line them with parchment paper for easy release.
- Divide the cake batter evenly between the prepared pans, smoothing the tops with a spatula.
- Tap the pans gently on the counter to release any air bubbles in the batter.
Your cake layers are now ready to bake. Follow the recipe’s instructions for the right temperature and baking time. This will help achieve the perfect rise and tenderness.
“The secret to a moist and flavorful German chocolate cake is in the cake layer preparation. Taking the time to properly mix the wet and dry ingredients, and ensuring the pans are well-prepared, results in a cake that will impress your guests.”
Mastering the Caramelized Frosting Technique
Making the perfect German chocolate cake means mastering the caramelized frosting. This topping is what makes the cake so special. With the right technique, your german cake decoration will shine.
To get that caramelized taste, cook the frosting ingredients carefully. Start by mixing condensed milk, egg yolks, butter, and brown sugar in a saucepan. Heat it over medium, stirring often to avoid burning. Bring it to a boil, then cook for 5 minutes until it thickens a bit.
After it’s thick enough, take it off the heat. Add vanilla extract, chopped pecans, and shredded coconut. Let it cool down to room temperature. You can speed up cooling by spreading it in a shallow dish and chilling it.
| Ingredient | Quantity |
|---|---|
| Sweetened Condensed Milk | 1 (14oz) can |
| Egg Yolks | 3 |
| Unsalted Butter | 1/2 cup (1 stick) |
| Brown Sugar | 1 cup |
| Vanilla Extract | 1 teaspoon |
| Chopped Pecans | 1 cup |
| Shredded Coconut | 1 cup |
By following these steps, you’ll make a german cake decoration that looks great and tastes amazing. The german chocolate cake recipe will be a hit with its rich, caramelized flavors.
Tips for Cake Assembly and Decoration
Baking the perfect German cake is just the start. The real challenge is in assembling and decorating it. Follow these tips to make a stunning, bakery-worthy baker’s German cake that will wow your guests.
Layer Stacking Method
First, make sure your cake layers are even. Use a serrated knife to trim the tops if needed. Place the first layer on your cake stand or plate, then spread half of the coconut-pecan frosting on top.
Add the second layer and cover with the remaining frosting. Traditional German chocolate cake has frosting only between the layers and on top. But, you can add chocolate buttercream or ganache on the sides for extra indulgence.
Frosting Application Techniques
For a smooth finish, use a small offset spatula to spread the frosting. Start from the center and move outward in gentle, swirling motions. This will give you even coverage.
If you want a sleek look, use a bench scraper to smooth the sides of the cake. Finish by sprinkling the reserved 1 cup of shredded coconut over the top for a beautiful texture.
With these tips, you’ll be able to decorate your baker’s German cake like a pro. Take your time and enjoy the process. The end result will be a dessert that’s sure to impress.
Storage and Serving Recommendations
After making your traditional German chocolate cake, it’s important to store and serve it right. For a short time, keep the cake in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate it for up to a week. Make sure to seal it well to keep it moist.
The coconut-pecan frosting in German chocolate cake is very durable. It won’t spoil like other frostings when kept at room temperature. Serving the cake at room temperature brings out the best flavors. It tastes better than when it’s cold.
Follow these easy tips for storing and serving your German chocolate cake. You can enjoy its rich flavors for days. Share it with loved ones and show off your baking talents.
