How To Make Baker’s German Chocolate Cake: Step-by-Step

If you’ve ever craved a rich, indulgent chocolate cake with a unique twist, look no further than Baker’s German Chocolate Cake. Known for its decadent layers of moist chocolate cake, smooth coconut-pecan frosting, and a touch of history, this dessert has been a favorite for generations. Whether you’re baking for a special occasion or simply want to treat yourself to a homemade dessert, this classic recipe delivers on all fronts.

In this comprehensive guide, we will walk you through everything you need to know to make the perfect Baker’s German Chocolate Cake. From the history of the cake and its key ingredients to step-by-step baking instructions and expert tips, you’ll be equipped to recreate this timeless treat in your own kitchen. So, let’s dive in and explore how to make this iconic cake from start to finish.

Introduction to Baker’s German Chocolate Cake

Overview of German Chocolate Cake

At first glance, German Chocolate Cake might sound like it originates from Germany, but surprisingly, that’s not the case. The cake actually gets its name from Baker’s German’s Sweet Chocolate, a specific type of chocolate that was introduced by the American chocolatier Samuel German in 1852. While its name may cause confusion, the cake itself is an American creation that’s beloved worldwide.

This dessert is distinctive not just because of its unique name but also due to its unique combination of chocolate cake and coconut-pecan frosting. The cake’s rich, slightly sweet flavor pairs perfectly with the gooey frosting, making every bite a perfect balance of texture and taste.

Distinction Between German Chocolate Cake and Other Chocolate Cakes

One key element that sets Baker’s German Chocolate Cake apart from other chocolate cakes is its frosting. While traditional chocolate cakes typically feature a chocolate buttercream or ganache, the frosting for German chocolate cake is a coconut-pecan mixture, giving it a creamy and crunchy texture that’s nothing like any other chocolate cake you’ve tasted.

Moreover, the cake layers themselves are often a bit lighter and fluffier compared to other chocolate cakes, thanks to the use of Baker’s German’s Sweet Chocolate which gives it a unique depth of flavor.

The Legend Behind the Name: German Chocolate

The story behind the name German Chocolate Cake is as interesting as the cake itself. The key ingredient, Baker’s German’s Sweet Chocolate, was created by Samuel German, an Englishman who worked for the Baker’s Chocolate Company. In 1852, he developed a dark chocolate formulation that was sweeter than the typical bittersweet chocolate of the time.

The product didn’t become popular until the 1950s when a homemaker in Texas, by the name of Mrs. George Clay, submitted a recipe using the chocolate to a local newspaper. The recipe quickly became a hit, and the cake began to be referred to as German Chocolate Cake, much to the confusion of many. Interestingly, it had nothing to do with Germany, but rather was named after Samuel German.

This rich cake quickly gained popularity, and its presence at celebratory occasions and gatherings only grew, cementing its place as a classic American dessert.

History of Baker’s German Chocolate Cake

Creation and Introduction

The story of Baker’s German Chocolate Cake begins in the mid-1800s with Samuel German, an English-born chocolatier who developed a unique formulation for chocolate while working at the Baker’s Chocolate Company. In 1852, he introduced Baker’s German’s Sweet Chocolate, which was a mild, sweeter variety of chocolate that differed from the more common bitter chocolates of the time. German’s invention was initially intended for baking, but it didn’t immediately gain widespread attention.

It wasn’t until much later, in 1957, that German chocolate truly became a household name — thanks to an unexpected twist of fate. The recipe for German’s Sweet Chocolate Cake (as it was first called) was published in a local Texas newspaper. The recipe, submitted by Mrs. George Clay, a Texas homemaker, was incredibly popular, and it quickly spread across the country. People were captivated by the cake’s fluffy texture, chocolate richness, and the luscious, nutty coconut-pecan frosting that topped it.

Development of Baker’s German’s Sweet Chocolate

While Samuel German’s chocolate had been around for decades, it was his specific variety of sweet chocolate that brought the cake to life. Unlike other varieties of baking chocolate, Baker’s German’s Sweet Chocolate is milder and more suited to the sweeter components of the cake, allowing the frosting to stand out in its own right.

The popularity of German’s Sweet Chocolate led to an increasing demand for recipes incorporating this unique ingredient, and soon enough, the cake’s association with the Baker’s Chocolate Company solidified. Over time, this particular chocolate became the defining element of the recipe, making it synonymous with German chocolate cake.

First Publication of the Recipe

The breakthrough for Baker’s German Chocolate Cake came in 1957 when the Dallas Morning News published the first-ever recipe for this iconic cake. The recipe called for Baker’s German’s Sweet Chocolate, and it soon became widely known as the cake made with the famous chocolate. It’s important to note that this was the first time a recipe for the cake had been made available to the public, which was key in spreading its popularity.

Popularization in the 1950s

Thanks to the publication of this recipe, Baker’s German Chocolate Cake became a national sensation in the 1950s. The cake’s popularity grew exponentially, and it quickly became a beloved dessert in homes across the United States. The spread of the recipe was further amplified by the rise of cookbooks and home cooking magazines, which helped solidify the cake’s place in American culinary tradition.

By the 1960s, Baker’s German Chocolate Cake was being served at birthdays, holidays, and other special occasions, becoming a mainstay in the American dessert landscape.

Evolution of the Recipe

Over the decades, the Baker’s German Chocolate Cake recipe has undergone some minor variations. While the core ingredients, like Baker’s German’s Sweet Chocolate and coconut-pecan frosting, have remained the same, modern bakers have experimented with different flavors, fillings, and frosting techniques. Some may choose to add a layer of chocolate ganache or experiment with other nuts in the frosting, like walnuts or almonds.

Despite these variations, the essence of the original recipe — with its distinct chocolate cake base and rich coconut-pecan topping — has largely remained unchanged. This adherence to tradition helps keep the classic flavor intact, and it’s why this cake continues to delight dessert lovers around the world.

Understanding the Ingredients

Key Components of the Cake

Baker’s German Chocolate Cake is a masterful combination of ingredients, each playing a crucial role in the cake’s texture and flavor. Let’s take a closer look at each one:

Baker’s German’s Sweet Chocolate

At the heart of this cake is the Baker’s German’s Sweet Chocolate, the chocolate introduced by Samuel German. This sweetened chocolate is milder than standard dark chocolate and provides the cake with a subtle, not-too-bitter flavor. Its role is essential in providing that distinctive German chocolate taste, which forms the foundation of the cake’s unique flavor profile.

Unsalted Butter

Unsalted butter is used to create a rich and moist cake. The butter’s fat content helps ensure that the cake layers are tender and soft. Using unsalted butter allows for better control over the overall saltiness of the cake, as the recipe will have other salty components to balance the sweetness.

Granulated Sugar

Granulated sugar is the sweetener for the cake base. It helps in giving the cake its structure and contributes to the moistness of the cake layers. Sugar also reacts with the other ingredients during baking, helping the cake rise while providing the perfect amount of sweetness.

Eggs

Eggs act as a binder and provide structure to the cake. They also help create a fluffy texture by trapping air into the batter, which allows the cake to rise properly. The eggs used in this recipe should ideally be at room temperature, as this helps with better mixing and consistency.

All-purpose Flour

All-purpose flour is the key dry ingredient in the cake. It provides structure and holds everything together. The flour helps in creating the cake’s soft, spongy texture and ensures the right balance between lightness and firmness.

Baking Soda

Baking soda is used to provide leavening. It reacts with the acidic ingredients (like buttermilk) to produce carbon dioxide, which helps the cake rise and become light and fluffy.

Salt

A pinch of salt helps to balance the sweetness of the cake. It enhances the overall flavor and ensures that the cake isn’t overly sweet, complementing the richness of the chocolate.

Buttermilk

Buttermilk adds moisture to the cake, making it extra tender. It also reacts with the baking soda to help the cake rise. The slight tanginess of buttermilk gives the cake a more complex flavor, balancing out the richness of the chocolate and the sweetness of the sugar.

Essential Elements of the Frosting

The frosting for Baker’s German Chocolate Cake is what truly sets it apart. This coconut-pecan topping is creamy, nutty, and absolutely irresistible. Here are the key ingredients that make it so special:

Egg Yolks

Egg yolks are the base of the frosting, providing richness and creaminess. They help thicken the frosting and create a smooth, velvety texture that contrasts beautifully with the crunchy coconut and pecans.

Evaporated Milk

Evaporated milk adds a rich, caramelized flavor to the frosting. The milk is cooked down to remove some of the water content, resulting in a thicker, creamier texture that works perfectly in the frosting.

Butter

Butter is added to the frosting to provide richness and help create a smooth, velvety texture. It also contributes to the overall flavor of the frosting, complementing the sweetness and nuttiness of the coconut and pecans.

Granulated Sugar

Sugar is a key ingredient in the frosting, providing sweetness and helping to thicken the mixture as it cooks. It balances the coconut and pecans, ensuring that the frosting is perfectly sweet without being overpowering.

Vanilla Extract

Vanilla extract adds a warm, aromatic flavor that enhances the sweetness of the frosting and complements the chocolate cake layers. It helps to round out the overall flavor profile of the cake.

Sweetened Shredded Coconut

The addition of shredded coconut is what makes the frosting so distinctive. The coconut adds both flavor and texture, creating a chewy, nutty contrast to the smooth cake layers. Its slight sweetness works perfectly with the rich, buttery frosting.

Chopped Pecans

Pecans are chopped and stirred into the frosting, adding a delightful crunch and nutty flavor that elevates the cake’s texture. The toasted pecans in the frosting add an extra layer of richness and complexity, making each bite memorable.

For the best results, be sure to use Baker’s German’s Sweet Chocolate, which you can find on the official Baker’s German Chocolate website.

Preparing the Cake

Now that we’ve covered the ingredients, it’s time to get into the exciting part—baking the cake! Follow these step-by-step instructions, and you’ll be well on your way to creating a delicious Baker’s German Chocolate Cake that’s moist, fluffy, and full of rich chocolate flavor.

Step 1: Preparing the Chocolate Mixture

Before you dive into mixing the cake batter, the first thing you’ll need to do is melt the Baker’s German’s Sweet Chocolate. This step is essential as it allows the chocolate to fully incorporate into the batter, giving the cake its distinctive flavor.

1. Melt the Chocolate: Start by breaking up the Baker’s German’s Sweet Chocolate bar into smaller pieces. In a heatproof bowl, add the chocolate pieces and pour in ½ cup of boiling water. Stir the mixture until the chocolate is fully melted and smooth. This may take a couple of minutes, so be patient. Set the chocolate aside to cool slightly while you prepare the rest of the batter.

Step 2: Preparing the Cake Batter

Now that your chocolate is ready, it’s time to prepare the cake batter. Be sure to use room-temperature ingredients, which will help create a smoother, more even batter.

1. Cream Butter and Sugar: In a large mixing bowl, combine 1 cup of unsalted butter and 2 cups of granulated sugar. Use a hand mixer or stand mixer to beat the butter and sugar together until light and fluffy. This process usually takes about 4-5 minutes. Proper creaming will help give the cake its light, airy texture.

2. Incorporate the Egg Yolks: Once the butter and sugar are well-creamed, add the egg yolks, one at a time, beating well after each addition. This helps ensure the egg yolks are fully incorporated into the mixture, contributing to the cake’s richness and structure.

3. Alternate Adding the Dry Ingredients and Buttermilk: In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Now, slowly add the dry ingredients to the butter mixture, alternating with 1 cup of buttermilk. Start by adding about one-third of the dry ingredients, followed by half of the buttermilk. Mix until just combined, then repeat with the remaining flour and buttermilk. Be careful not to overmix, as this can lead to a dense cake.

4. Fold in the Egg Whites: In a separate bowl, beat 3 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter. The egg whites will add airiness to the batter, resulting in a lighter, fluffier cake. Be sure to fold gently so as not to deflate the air in the egg whites.

Step 3: Baking the Cake Layers

Now that the batter is ready, it’s time to bake the cake.

1. Prepare the Pans: Grease and flour two 9-inch round cake pans, or line them with parchment paper. This will ensure the cakes come out easily once they are done baking.

2. Divide the Batter: Evenly divide the cake batter between the two prepared pans. Smooth the tops with a spatula to ensure an even distribution of batter.

3. Bake the Cake: Place the pans in the preheated oven at 350°F (175°C). Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on the cakes towards the end of the baking time to avoid overbaking.

4. Cool the Layers: Once the cakes are done baking, remove them from the oven and let them cool in the pans for about 10 minutes. Afterward, turn the cakes out onto a wire rack to cool completely. This is an important step to prevent the frosting from melting when you assemble the cake.

Now that the cake layers are cooling, let’s move on to the frosting.

Preparing the Frosting

The frosting is the star of Baker’s German Chocolate Cake. It’s creamy, rich, and full of texture thanks to the sweetened coconut and toasted pecans. Here’s how you can make it at home.

Step 1: Cooking the Frosting Base

The frosting starts by cooking a base mixture that will eventually thicken into a creamy, spreadable texture.

1. Combine the Ingredients: In a medium saucepan, combine 1 can (12 oz) of evaporated milk, 1 ½ cups of granulated sugar, ½ cup of unsalted butter, 3 egg yolks, and a pinch of salt. Stir the mixture together over medium heat.

2. Cook Until Thickened: Bring the mixture to a gentle simmer, stirring frequently. As it cooks, the sugar will dissolve, and the mixture will start to thicken. This should take about 10-12 minutes. Make sure to continue stirring to prevent burning or curdling. Once the mixture has thickened to a custard-like consistency, remove it from the heat.

Step 2: Finishing the Frosting

Now that the frosting base is ready, it’s time to finish it off and give it that signature coconut-pecan flavor.

1. Stir in the Coconut and Pecans: Stir in 1 ½ cups of sweetened shredded coconut and 1 cup of chopped pecans into the cooked mixture. These ingredients add both flavor and texture to the frosting, making it delightfully chewy and crunchy.

2. Add Vanilla Extract: Stir in 1 teaspoon of vanilla extract to enhance the flavor of the frosting. The vanilla will help round out the sweetness and add a layer of depth to the overall taste.

3. Cool to Room Temperature: Allow the frosting to cool to room temperature. It will thicken further as it cools, making it the perfect consistency for spreading onto the cake layers.

Assembling the Cake

Once your cake layers have cooled completely and the frosting is ready, it’s time to put everything together for the final masterpiece!

Layering and Frosting

1. Placing Cake Layers: Start by placing one of the cooled cake layers onto a serving platter or cake stand. Make sure it’s positioned flat side up to create a stable base for the frosting.

2. Spreading Frosting Between Layers and on Top: Using a spatula or butter knife, spread a generous amount of the coconut-pecan frosting on top of the first cake layer. Be sure to cover the entire surface evenly. Place the second cake layer on top, pressing it down gently to secure it in place. Then, spread more frosting over the top layer, covering it entirely.

3. Optional: Frosting the Sides: For a professional-looking finish, you can frost the sides of the cake as well. If you’re aiming for a more rustic look, feel free to skip this step, but frosting the sides adds a finished, polished appearance to your cake.

Tips for a Professional Finish

• Smooth the Frosting: To achieve a smooth, even layer of frosting, use an offset spatula. Start from the center and spread outward, working your way around the cake.
• Add Texture: If you like a textured look, gently swirl the frosting with the back of a spoon for a more rustic, artisanal effect.

Tips and Variations

Baking a Baker’s German Chocolate Cake requires a bit of technique, but these tips will help ensure your cake turns out perfectly every time.

Baking Tips

1. Measuring Flour Correctly: Always measure your flour by spooning it into the measuring cup and leveling it off with a knife. This ensures you’re using the right amount and prevents your cake from being too dense.

2. Using Room-Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before you begin baking. This helps them blend more evenly into the batter, leading to a smoother, fluffier cake.

3. Substituting Ingredients if Necessary: If you’re out of buttermilk, you can substitute it by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a few minutes before using.

Variations

1. Adjusting Sweetness Levels: If you prefer a less sweet cake, try reducing the sugar in the frosting slightly. You can also swap in semi-sweet or bittersweet chocolate in place of Baker’s German’s Sweet Chocolate for a less sugary flavor.

2. Incorporating Additional Flavors or Fillings: You can experiment with adding a bit of coffee to the cake batter to deepen the chocolate flavor, or even a splash of vanilla extract for extra richness. Some bakers enjoy adding a layer of chocolate ganache between the cake layers for added indulgence.

If you’re new to baking, be sure to learn more about baking tips and tricks on our blog to ensure your cakes always turn out perfect.

Frequently Asked Questions (FAQ)

What is the difference between German chocolate and Baker’s German’s Sweet Chocolate?

German chocolate refers to a variety of sweet chocolate used in baking. Baker’s German’s Sweet Chocolate, created by Samuel German, is a specific brand and type of chocolate that’s sweeter and milder than typical dark chocolate. It’s the key ingredient in German Chocolate Cake.

Can I use dark chocolate instead of Baker’s German’s Sweet Chocolate?

While you can substitute dark chocolate, the flavor will be less sweet and slightly more intense. Baker’s German’s Sweet Chocolate has a milder sweetness that balances the richness of the frosting, so dark chocolate might result in a more bittersweet taste.

How can I make the frosting less sweet?

To reduce the sweetness of the frosting, you can cut down on the sugar in the recipe, or balance the sweetness by adding a pinch of salt or a bit of unsweetened cocoa powder.

Can I prepare the cake in advance?

Yes, you can prepare the cake layers ahead of time. Simply wrap the cooled layers in plastic wrap and store them in an airtight container. They will keep for 2-3 days at room temperature or up to a week in the fridge.

How should I store the cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake for a longer shelf life, but be sure to bring it to room temperature before serving for the best flavor and texture.

Conclusion

Baker’s German Chocolate Cake has a long history and remains a favorite among dessert lovers around the world. From its origins with Samuel German’s creation of sweet chocolate to its rise to fame in the 1950s, this cake continues to be a timeless classic. Whether you’re following the original recipe or adding your own twist, there’s no denying its enduring appeal.

If you’ve never made this cake before, we encourage you to try the original recipe. Its unique combination of rich chocolate cake and creamy coconut-pecan frosting will make it a standout dessert at any gathering. Happy baking!

If you enjoyed this recipe, check out other delicious chocolate cake recipes to expand your baking repertoire.

Baker’s German Chocolate Cake Recipe

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• Author: Opera Cook
• Total Time: 54 minute
• Yield: 12 servings 1x
• Diet: Vegetarian

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Ingredients

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Recipe Ingredients:

For the Cake:

• 4 oz Baker’s German’s Sweet Chocolate
• ½ cup boiling water
• 1 cup unsalted butter (room temperature)
• 2 cups granulated sugar
• 4 large eggs (separated)
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (room temperature)

For the Frosting:

• 1 can (12 oz) evaporated milk
• 1 ½ cups granulated sugar
• ½ cup unsalted butter
• 3 egg yolks
• 1 pinch salt
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans
• 1 tsp vanilla extract

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Instructions

Recipe Instructions:

1. Prepare the Chocolate Mixture:

   • Break the Baker’s German’s Sweet Chocolate into pieces.
   • Melt with ½ cup of boiling water, stirring until smooth. Set aside to cool.

2. Make the Cake Batter:

   • In a large bowl, cream together the butter and sugar until light and fluffy.
   • Add the egg yolks, one at a time, mixing well after each addition.
   • In another bowl, whisk the flour, baking soda, and salt together. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
   • Fold in the melted chocolate and beat until well combined.
   • In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.

3. Bake the Cake:

   • Divide the batter evenly between two greased 9-inch cake pans.
   • Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.

4. Prepare the Frosting:

   • In a saucepan, combine evaporated milk, sugar, butter, egg yolks, and salt. Cook over medium heat, stirring frequently until the mixture thickens (about 10-12 minutes).
   • Stir in coconut, pecans, and vanilla extract. Let it cool to room temperature.

5. Assemble the Cake:

   • Place one cake layer on a serving platter. Spread frosting evenly over the top, then place the second cake layer on top.
   • Frost the top and sides of the cake with the remaining frosting.

6. Serve and Enjoy:

   • Allow the cake to cool completely before serving. Enjoy your homemade Baker’s German Chocolate Cake!

• Prep Time: PT30M
• Cook Time: PT35M
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 Slice (1/12 of the cake)
• Calories: 400 calories per slice
• Sugar: 35g per slice
• Sodium: 200mg per slice
• Fat: 22g per slice
• Saturated Fat: 7g per slice
• Unsaturated Fat: 12g per slice
• Trans Fat: 0g
• Carbohydrates: 50g per slice
• Fiber: 3g per slice
• Protein: 4g per slice
• Cholesterol: 70mg per slice

Keywords: Baker's German Chocolate Cake Recipe, German Chocolate Cake, Chocolate Cake with Coconut Pecan Frosting, Easy German Chocolate Cake, Homemade German Chocolate Cake