Baker’s German Chocolate Cake combines a mild, sweet chocolate cake with a decadent coconut pecan frosting to create an absolutely irresistible dessert. Don’t let the “German” in the name fool you, this cake is actually a home grown American classic!
What Is German Chocolate Cake
So what exactly is Baker’s German Chocolate Cake? This delicious cake is made from German chocolate, which is a sweeter chocolate than semi-sweet chocolate is. German chocolate contains more sugar, but less cacao than semi-sweet chocolate does. The result is a sweeter, yet milder chocolate taste.
Why Is It Called German Chocolate
While it seems like German chocolate would have ties to Germany, it actually originated in the US. German chocolate was developed by Samuel German, an employee of Baker’s Chocolate Company, back in 1852.
How Do You Make Baker’s German Chocolate Cake Recipe?
Making a Baker’s German Chocolate Cake is simple, and not too different from your standard layer cake recipe. The full printable recipe is found at the bottom of the page, but let me walk you through the steps.
To make your German Chocolate Cake, you’ll begin by preparing your pans. This recipe can make either three 9-inch round layers, or you can make two 9-inch round layers, and have enough batter left to make about 4-6 cupcakes. This is what I did, and it is a great option if you only have two round 9-inch baking pans.
Then separate the egg yolks from the whites, and melting your German chocolate. Next you’ll combine the flour, baking soda and salt in a bowl. In a separate bowl, butter and sugar are beaten until light and fluffy.
Next, egg yolks are added, one at a time, blending well after each addition. Once combined, the melted chocolate and vanilla is added to the mixture. Then the flour mixture and buttermilk are added alternately, mixing well after each addition.
Remember those egg whites, now it’s time to use them. Beat egg whites until stiff peaks form. Those egg whites are then gently folded into the cake batter. Take care to do this gently, the egg whites help make this cake light and fluffy, and if you over mix the airy texture the egg whites create will break down.
Then into the pans, and oven, the batter goes. After baking, you will want to let the cakes cool completely prior to frosting with the amazing Coconut Pecan Frosting.
More Delicious Recipes To Try
I hope your family enjoys this Bakers Chocolate Cake Recipe as much as mine does. If you’d like to make cupcakes instead of a layer cake, check out my German Chocolate Cupcakes recipe.
Favorite Dessert Recipes
Love chocolate and pecans? Chocolate Chip Pecan Pie Bars are a must make treat. Texas Sheet Cake brings together your favorites in one amazing dessert. And you won’t want to miss out on my Old Fashioned Oatmeal Cake with Broiled Frosting!
If you can’t get enough of the german chocolate cake frosting, then you’ll probably love these Caramel Pecan Rolls.
If chocolate cake is your favorite, don’t miss my Chocolate Sheet Cake, Mississippi Mud Cake, Hershey’s Chocolate Cake and my quick and easy Chocolate Bundt Cake recipe.
Baker’s German Chocolate Cake
Equipment
- 2 9-inch round baking pans and a cupcake pan
Ingredients
Cake
- 1 4oz package BAKER'S GERMAN'S Sweet Chocolate
- 1/2 cup water
- 4 large eggs separated
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp. salt
- 1 cup butter softened
- 2 cups sugar
- 1 tsp. vanilla
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F.
- Cover bottoms of either THREE 9-inch round cake pans or TWO 9-inch round cake pans (some batter will be set aside for cupcakes if using TWO pans*) with waxed paper; spray sides with cooking spray.
- Microwave chocolate and water in large microwaveable bowl on HIGH for 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Add egg whites to cake batter and gently fold in until blended but do not over mix. Pour into prepared pans. If using three pans, divide batter evenly, if making two layers, place approximately 1/3 of the batter into each pan, and the remaining batter can be used for cupcakes.
- Bake for 30-35 minutes or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans to loosen the cake from the sides to prevent sticking. Cool cakes in pans 15 minutes. Remove from pans and transfer to wire racks. Cool completely prior to frosting with Coconut Pecan Frosting.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Janet K says
This is a question about the chocolate and water. I haven’t made this for years but do not remember mixing chocolate and water together. Do you really do that?
Christi Johnstone says
Yes, the recipe is made as per the directions. This is the classic Baker’s German Chocolate Cake recipe.
hayya says
This blog is very informative about cakes ,,,,,
Lucia smith says
The Baker’s German Chocolate Cake recipe is my favorite and I have baked the cake with ghee oil instead of soft butter. The taste was really good. The high smoke point of ghee is also a perk of ghee baking instead of using butter. Try this cake baking recipe with grass-fed ghee oil for safe baking.
Aneeza khan says
yummy I love chocolate cake Thank you for sharing and helping us out
Anonymous says
I don’t like chocolate on the sides, either. My mom would make extra icing, enough to cover the sides. Oh, and canned frosting does not even come close to the real thing. Right?
Christi Johnstone says
I never EVER liked the can version of this frosting. I was honestly shocked the first time I made it from scratch because it’s so vastly different – and So good!
Susan says
How do u make enough icing to cover the sides. I guess I would like to make just a two layer cake
at the school says
I read your blog. Having very use full information help me a lot. I will read more articles on your blog.
Arline Sowers says
I’ve been making this cake since I was 9 years old and I am now 76. Made it for both of my sons grooms cake. It is their favorite. Recently I have put it in 4 8” pans and it does beautifully. I add another egg yolk, 1/2 c evap milk and 1/2 c sugar and the other 1/2 stick of butter to the icing recipe.. Now I have plenty of icing. Never like to skimp on the icing. We do not like the chocolate frosting on the sides, I just use the coconut pecan for the whole cake.
pest control says
its good
Karen Berarducci-Khan says
Can I use 3 , 8” pans and if yes how long would I bake it?