Best Homemade German’s Chocolate Cake that you will fall in love with. This is not your traditional German’s Chocolate cake. It is less sweet but full of flavors.
What is German’s Chocolate Cake?
German’s chocolate cake is an American layered chocolate cake filled and frosted with coconut-pecan frosting.
The name comes from the chocolate maker Samuel German who developed a type of baking chocolate for the Baker’s Chocolate Co. The chocolate was so good that the company named it after Samuel German.
However, the cake became famous actually only in 1957 when a recipe of this German’s Chocolate cake appeared in a Dallas, Texas magazine.
The recipe became so popular that it created a spike in the chocolate sales and put General Foods who owned Baker’s Chocolate at that time on alert.
They sent the recipe to all magazines and newspapers around the country and the editors were swamped with requests about where to buy that type of chocolate.
Soon, this recipe became one of the most iconic and loved cake recipes of America.
The “s” in the name was dropped over the years, therefore a lot of people think that the cake is German. Sorry to burst your bubble, people, but the cake comes from Texas, not Germany.
And if you look of the ingredients, it is clear that this recipe is American.
Pecans and coconut are not part of the German cuisine. Also buttermilk is an American southern staple in baking.
This decadent German’s 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.
I would also say that you can substitute the traditional sweet chocolate with your favorite brand. However, please stay away from Hershey.
As I indicate in many of the recipes on this blog, try to use quality ingredients. You cannot make food to taste good with ingredients that taste bad.
I personally like the Trader Joe’s Chocolate , I bake with this chocolate a lot. It is 54% dark chocolate, which in my book it still stands for a good balance between sweetness and bitterness.
Also, choose a good quality shredded coconut. I like the organic one.
TOAST THE PECANS- BUT NOT THE COCONUT
Toasting the pecans intensifies their flavor. According to Cook’s Illustrated toasting the coconut made a brittle filling. I tend to believe them.
WHAT KIND OF PANS DO I NEED?
You need 3 pans 9×2 inch tall sides.
DO I BAKE THE CAKE FIRST OR DO I START WITH THE FILLING?
To be time efficient, first make the filling, then use the refrigeration time to prepare, bake and cool the cakes.
Enjoy and happy baking everyone! If you make it, let me know, I am really interested to see if you liked it!
Also come visit The Bossy Kitchen’s Amazon Store Page where you can find lots of the kitchen products I use to make these recipe and other fun things you can get for quick gifts.
- 1 package Baker's German's Sweet Chocolate broken into squares, 4 ounces(or other favorite chocolate brand)(I used bitter sweet chocolate about 54%)
- 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 toasted 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 frosting:
- In a large saucepan, beat together the evaporated milk and the egg yolks. Stir in the sugar and butter.
- 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 vanilla. Cool until just warm, cover with plastic wrap and refrigerate until cold, at least 2 hours, or up to 3 days. Frosting will thicken as it cools.
- DO NOT ADD pecans until just before cake assembly.
- 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.
- When cake is cool, spread frosting between layers and over top of cake.
- Decorate as you like.
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