Baker’s german chocolate cake recipe

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Introduction to Baker’s German Chocolate Cake Recipe

baker's german chocolate cake recipe

Baker’s German Chocolate Cake is a timeless dessert that has been delighting taste buds for generations. Surprisingly, this iconic cake is not of German origin; it owes its name to Samuel German, the American chocolatier who developed the mild, dark baking chocolate used in the recipe. First popularized in the 1950s, Baker’s German Chocolate Cake became a national favorite after the recipe appeared in a Texas newspaper. Its rich history and indulgent flavors have made it a beloved treat for special occasions and everyday indulgence. With its moist layers and distinctive frosting, this cake is a true classic.

What Makes Baker’s German Chocolate Cake Unique?

Baker’s German Chocolate Cake stands out for its mild chocolate flavor, achieved by using Baker’s German’s Sweet Chocolate, which gives the cake a subtle richness without overwhelming sweetness. The star of this dessert is its signature coconut-pecan frosting, a decadent topping made with butter, sugar, evaporated milk, shredded coconut, and chopped pecans. This combination of flavors and textures creates a uniquely indulgent cake that’s as satisfying as it is memorable.

Part 2: Ingredients and Preparation for Baker’s German Chocolate Cake

Essential Ingredients for Baker’s German Chocolate Cake

To make a rich and decadent Baker’s German Chocolate Cake, you’ll need:

  • German Sweet Chocolate (4 oz): Use Baker’s brand for authenticity or substitute with semi-sweet chocolate if unavailable.
  • All-Purpose Flour (2½ cups): For a softer texture, replace half with cake flour.
  • Granulated Sugar (2 cups): Use a blend of white and light brown sugar for a hint of caramel flavor.
  • Butter (1 cup): Opt for unsalted butter for better flavor control.
  • Eggs (4 large): Separate yolks and whites for a fluffy texture.
  • Buttermilk (1 cup): Enhances moisture and tang. Substitute with milk mixed with a tablespoon of vinegar or lemon juice.
  • Vanilla Extract (2 teaspoons): Choose pure vanilla for the best flavor.
  • Fresh Shredded Coconut (1½ cups): Fresh coconut adds unparalleled flavor; use unsweetened if packaged.
  • Chopped Pecans (1 cup): Toast them lightly for added crunch and flavor.

Substitutions: For a gluten-free version, use a 1-to-1 gluten-free flour blend. Replace sugar with coconut sugar or a natural sweetener like honey or maple syrup, adjusting quantities as needed.

Step-by-Step Recipe Instructions

  1. Melt the Chocolate
    Melt German sweet chocolate in a heatproof bowl over simmering water. Stir until smooth and let cool slightly.
  2. Prepare the Batter
    • In a large bowl, cream butter and sugar until light and fluffy.
    • Add egg yolks one at a time, beating well after each addition. Mix in the melted chocolate and vanilla extract.
    • Alternate adding the flour and buttermilk, beginning and ending with the dry ingredients.
  3. Whip Egg Whites
    Beat egg whites in a clean bowl until stiff peaks form. Gently fold them into the batter to create a light and airy texture.
  4. Bake
    Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper. Divide the batter evenly among the pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Making the Iconic Coconut-Pecan Frosting

Ingredients:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks
  • ½ cup unsalted butter
  • 1½ cups shredded coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract

Instructions:

  1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens (about 12-15 minutes).
  2. Remove from heat and stir in coconut, pecans, and vanilla extract. Let the frosting cool to room temperature before using.

Consistency Tip: The frosting should be thick enough to spread but not too stiff. If it’s too runny, cook it a bit longer; if too thick, stir in a tablespoon of evaporated milk.

With this step-by-step guide, you’ll master Baker’s German Chocolate Cake, complete with its signature frosting!

Common Mistakes to Avoid

  1. Overmixing the Batter
    Overmixing the cake batter can lead to a dense, tough texture, as it develops too much gluten in the flour. Mix just until the ingredients are combined for a fluffy and tender cake.
  2. Undercooking or Burning the Frosting
    The coconut-pecan frosting requires careful attention. Cooking it too little leaves it runny, while overcooking or using high heat can burn the sugar and ruin the consistency. Use medium heat, stir constantly, and remove it from the heat as soon as it thickens.
  3. Not Allowing Layers to Cool
    Assembling the cake before the layers have cooled can cause the frosting to slide off. Ensure the layers are completely cooled before stacking and frosting.

Expert Tips for Perfect German Chocolate Cake

  1. Use Room-Temperature Ingredients
    Allow butter, eggs, and milk to come to room temperature before mixing. This ensures smooth blending and a more consistent batter, resulting in a cake with an even crumb.
  2. Toast Pecans and Coconut
    Toast the pecans and coconut lightly before adding them to the frosting. This enhances their flavor and adds a deliciously nutty aroma to the cake.
  3. Store for Maximum Freshness
    Store your German Chocolate Cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week, but bring it to room temperature before serving to restore its soft texture.
  4. Prevent Dry Cake
    Avoid overbaking the cake by checking it a few minutes before the recommended time. A toothpick inserted in the center should come out with a few moist crumbs, not dry or wet batter.
  5. Make Ahead for Better Flavor
    German Chocolate Cake often tastes better the next day, as the flavors meld and the frosting sets. Prepare it a day ahead for maximum flavor impact.
baker's german chocolate cake recipe

FAQs

What is the history behind Baker’s German Chocolate Cake?
Baker’s German Chocolate Cake originated in the 1950s when a homemaker used Baker’s German’s Sweet Chocolate, named after Samuel German, to create this iconic dessert. The recipe gained fame when it was published in a Texas newspaper, and it has since become a classic, known for its rich layers and coconut-pecan frosting.

Can I use a different type of chocolate?
Yes, you can substitute Baker’s German’s Sweet Chocolate with semi-sweet or dark chocolate for a deeper flavor, but the sweetness profile will change. Adjust the sugar in the recipe to maintain balance.

How do I store the cake or frosting?
Store the cake at room temperature in an airtight container for up to two days or in the refrigerator for up to a week. The frosting can be stored separately in the fridge for up to a week in an airtight container. Bring both to room temperature before serving.

Can I make this recipe ahead of time?
Absolutely! Bake the cake layers a day in advance and wrap them tightly in plastic wrap to keep them moist. The frosting can also be made ahead and stored in the fridge. Assemble just before serving for the freshest taste.

How do I adjust for high-altitude baking?
For high-altitude baking, reduce sugar slightly, add a bit more liquid, and increase the baking temperature by 15-25°F. This prevents dryness and ensures the cake rises evenly. Adjust baking time as needed to avoid overbaking.

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Why Baker’s German Chocolate Cake is a Timeless Classic

Baker’s German Chocolate Cake has earned its place as a timeless classic thanks to its rich, moist layers of chocolate cake, the iconic coconut-pecan frosting, and its unique balance of sweetness and texture. Introduced in the 1950s, this cake has remained a favorite for special occasions, family gatherings, and celebrations. Its enduring appeal lies in its nostalgic charm and its ability to bring people together, one delicious slice at a time. Whether served at a holiday table or as a birthday treat, this cake continues to delight dessert lovers across generations.

Serving and Pairing Suggestions

To enhance the enjoyment of Baker’s German Chocolate Cake, serve it alongside a warm cup of coffee or tea. The rich, chocolatey flavors pair beautifully with the boldness of a dark roast coffee or the subtle notes of a black or herbal tea. For an elevated dessert experience, consider pairing the cake with a sweet dessert wine, such as a Moscato or a Tawny Port, which complement the caramel and nutty notes of the coconut-pecan frosting. Add a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finishing touch.

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