Best Homemade German Chocolate Cake that you will fall in love with. This is not your traditional German Chocolate cake. It is less sweet but full of flavors.
This decadent German chocolate cake is my husband’s favorite cake. He grew up having this cake for his birthdays but it was always made from a box with store bought frosting.
I tried few recipes over the years, but I could not find anything to please me. I found the box cake not very tasty and the frosting pretty gross and too sweet.
This year though, I discovered the Magnolia Bakery Cookbook where I got my inspiration from. I had to cut down on the amount of sugar in the frosting, because there is really no need for so much sweetness.
I like cakes that have flavor and I think this cake in particular should shine through the flavors and not through how sweet it is. I also used unsweetened shredded coconut instead of the sweetened one.
Much healthier and tastier, trust me! I dressed it up by covering the sides with big unsweetened coconut flakes and drizzled melted dark chocolate over it.
The cake came out divine and everyone loved it. Many said this was the best German chocolate cake they ever ate and believe me, in Minnesota, this cake in particular is very popular, but very few make it from scratch. Most people think that a box from the store is easier to handle.
I say that by the time you get dressed, drive, walk through the store, come back home and bake that cake, you could easily bake the cake from scratch and come up with a much better quality and taste.
It is indeed much cheaper to buy the box and the already made frosting, and I totally understand that not everyone has the money to bake from scratch.
However, if you can afford it, I really encourage you to buy the ingredients and bake it.
Enjoy and happy baking everyone! If you make it, let me know, I am really interested to see if you liked it!
- 1 package Baker's German's Sweet Chocolate broken into squares, 4 ounces
- ½ cup water
- 2 cups all-purpose flour
- 1½ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs separated, at room temperature
- 1 cup unsalted butter softened, 2 sticks
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk can be replaced with 1 cup whole milk and 1 Tbsp lemon juice or vinegar
- Caramel Pecan Filling and Frosting:
- 1½ cans evaporated milk 18 ounces
- 6 egg yolks
- 1 cup sugar
- 1 cup unsalted butter cut into small pieces, 2 sticks
- 2 teaspoon vanilla extract
- 4 cups unsweetened shredded coconut
- 2 cups coarsely chopped pecans
Note: It is best to separate the eggs when cold and then allow them to come to room temperature before proceeding with the recipe.
Preheat oven to 350F(180C).
Grease and lightly flour three 9x2-inch round cake pans, then line the bottoms with parchment paper.
To make the cake:
In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate and blend well. Set aside to cool for 10 minutes.
In a medium-size bowl, sift together the flour, baking soda and salt. Set aside.
In a small bowl, lightly beat the egg yolks, about 1 minute.
In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes.
Add the egg yolks, beating until well combined.
Add the chocolate mixture and the vanilla.
Add the dry ingredients in thirds, alternating with the buttermilk, beating after each addition, until smooth.
Separate, in a bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form.
Gently fold into the batter.
Divide batter among the prepared pans.
Bake for 25-30 minutes or until a cake tester inserted into center of cake comes out clean.
Note: Be careful not to over bake, as this cake has a different, lighter texture than most store bought.
Allow cake to cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack.
To make the frosting:
In a large saucepan, beat togehter the evaporated milk and the egg yolks. Stir in the sugar, butter and the vanilla.
Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color.
Remove from heat.
Stir in the coconut and the pecans. Transfer to a large bowl and cool until room temperature and of good spreading consistency. Frosting will thicken as it cools.
When cake is cool, spread frosting between layers and over top of cake.
Decorate as you like.
- [Deluxe Set] 5 Premium Grade Stainless Steel Mixing Bowl Set with Lids and Non Skid Bottoms Stainless Steel Mixing Bowls with Pour Spout, Measurement Marks, and 3 Grater Attachments
- Baker's German's Sweet Chocolate Baking Bar, 4 Ounce
- 365 Everyday Value Organic Evaporated Milk, 12 Ounce
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