Original Baker’s German Chocolate Cake
The original Baker’s German Chocolate Cake is a mildly sweet chocolate cake topped with a decadent coconut pecan frosting.
History
The German chocolate cake has taken on many different variations over the years. But the original is a hands-down favorite! Technically it’s named Baker’s German’s Chocolate Cake. Not German Chocolate Cake.
The authentic German chocolate cake with Baker’s chocolate is not actually German. It’s named for the creator Samuel German, an employee of Baker’s Chocolate Company.
Why You’ll Love This
It’s a light and fluffy chocolate cake layered with coconut frosting.
A real crowd pleaser that’s perfect for any occasion such as the holidays and birthdays.
Easy to make!
If you would like to use the original recipe method see the notes in the recipe card at the bottom of this post.
I made some changes, such as not beating the egg whites until stiff peaks form. I found that it didn’t make much difference and just made the cake easier to come together.
If you’re a fan of coconut try our light and fluffy Coconut Cake Recipe and our Coconut Cupcake Recipe.
Recipe Ingredients
- Boiling water – This melts the Baker’s chocolate.
- Baker’s German’s Sweet Baking Chocolate (Bakers Sweet German Chocolate)– This baking chocolate contains only 46% cacao, making for a subtly chocolate-flavored cake.
- All-purpose flour, baking soda, and salt – These make the cake light and fluffy.
- Unsalted butter – The original recipe calls for butter or margarine.
- Granulated sugar, vanilla extract – For good flavor!
- Eggs, buttermilk – Room temperature. In this recipe, we are not separating the egg yolks from the egg whites. We will be incorporating them into the cake batter whole.
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How to Make the Original Baker’s German Chocolate Cake Recipe
Preheat the oven to 350 degrees F. Line with parchment paper and grease 3 (8-inch) round cake pans or 2 (9-inch). Set aside.
In a glass measuring cup microwave the water until boiling. Stir in the chocolate until completely melted and smooth. Set aside.
In a medium-size bowl whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl cream the butter and sugar together with an electric mixer on medium speed until light and fluffy. About 3-4 minutes. Add the eggs (whole eggs, not separated), one at a time, beating well after each addition.
Stir in the melted chocolate mixture and vanilla extract.
Beat in the flour mixture in thirds alternating with the buttermilk, beating after each addition until smooth.
Divide the cake batter evenly into all three prepared cake pans—about 2 1/2 cups of batter for each pan.
Bake for 30 minutes or until the cake springs back when lightly pressed in the center.
Transfer the cakes to a wire rack to cool in the pan for at least 15 minutes. Remove the cakes from the pan back to the wire rack to cool completely before frosting.
How to Make Baker’s German Chocolate Cake Frosting
In a large saucepan over medium heat add the evaporated milk, sugar, butter, egg yolks, and salt. Cook stirring constantly for 12 minutes, until thickened and golden brown.
Remove from the heat and stir in the coconut, pecans, and vanilla. Cool to room temperature.
How To Assemble
Place one cake layer on a cake plate. Spread one-third of the coconut pecan frosting over the top of the cake, leaving a 1/4-inch border. Top with the second layer, and spread with half of the remaining filling.
Place the third layer on top and spread the remaining frosting evenly over the top, leaving the sides of the cake exposed.
Tips
- Measure the flour correctly. Aerate, spoon, and swoop level.
- Use room-temperature eggs and buttermilk, they will incorporate more evenly.
- If you don’t have buttermilk make your own. Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
- You should be able to find Baker’s German chocolate bars in the baking aisle at most grocery stores. But if you can’t find it use semi-sweet chocolate and add 1 1/2 teaspoons of sugar per ounce of chocolate.
- When adding the chocolate to the boiling water, do it carefully, it might bubble up for a second.
- I use cake strips to achieve flat layers. You may need to trim the tops for flat layers.
- If the coconut frosting gets too thick for spreading, microwave it just a little to soften it up.
FAQ
Yes. Bake the cake layers, and let them cool completely. Wrap tightly and refrigerate for up to two days or freeze for up to 3 months. Defrost to room temperature, make the frosting/filling, and assemble.
You can use semi-sweet chocolate and add 1 1/2 teaspoons of sugar per ounce of chocolate.
You can store this cake in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. Bring to room temperature before serving, the icing turns firm when cold.
I recommend cutting slices, place on a baking sheet lined with parchment paper, and freezing them for about 1 hour or until hard. Wrap the frozen slices tightly in plastic wrap, place them in a freezer-safe container or resealable bag, and freeze for up to 2 months for best quality.
More Dessert Recipes
Original Baker’s German Chocolate Cake Recipe
Ingredients
For the Cake
- 1/2 cup Water boiling
- 4 oz Baker's German's Sweet Baking chocolate 1 package
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Unsalted butter softened
- 2 cups Granulated sugar
- 4 large Eggs room temperature, not separated
- 1 tsp Vanilla extract
- 1 cup Buttermilk room temperature
Coconut Pecan Frosting/Filling
- 12 oz Evaporated milk (1 can)
- 1 1/2 cups Granulated sugar
- 3/4 cup Unsalted butter (1 1/2 sticks)
- 4 large Egg yolks
- 2 tsp Vanilla extract
- 1/8 tsp salt
- 2 1/2 cups Coconut flakes sweetened
- 1 1/2 cups Pecans toasted and chopped
Instructions
For the Cake
- Preheat the oven to 350 degrees F. Line with parchment paper and grease 3 (8-inch) round cake pans or 2 (9-inch). Set aside.
- In a glass measuring cup microwave the water until boiling. Stir in the chocolate until completely melted and smooth. Set aside.
- In a medium-size bowl whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl beat the butter and sugar together with an electric mixer on medium speed until light and fluffy. About 3-4 minutes. Add the eggs (whole eggs, not separated), one at a time, beating well after each addition.
- Stir in the melted chocolate mixture and vanilla extract.
- Beat in the flour mixture in thirds alternating with the buttermilk, beating after each addition until smooth.
- Divide the cake batter evenly into all three prepared cake pans—about 2 1/2 cups of batter for each pan.
- Bake for 30 minutes or until cake springs back when lightly pressed in the center. Transfer the cakes to a wire rack to cool for at least 15 minutes in the pan. Remove the cakes from the pan back to the wire rack to cool completely before frosting.
Coconut-Pecan Filling/Frosting
- In a large saucepan over medium heat add the evaporated milk, sugar, butter, egg yolks, and salt. Cook stirring constantly for 12 minutes, until thickened and golden brown.
- Remove from the heat and stir in the coconut, pecans, and vanilla. Cool to room temperature.
- Place one cake layer on a cake plate. Spread one-third of the filling over the top of the cake, leaving a 1/4-inch border. Top with the second layer, spread with half of the remaining filling. Place the third layer on top and spread the remaining frosting evenly over the top, leaving the sides of the cake exposed.
Is this the unsweet chocolate bar? Thank you!
Baker’s German Sweet Chocolate
Absolutely delicious! I was concerned after I made the recipe and the post at the end talked about the egg white method that I had been duped!! I always have done it that way in the past. This is so much easier and the taste is the same!! Will be my go to whenever making this again!! It’s a birthday favorite in our family!!!
That’s so awesome! Thanks!
I have made this cake in Denver, high altitude, and has always been perfect. I have moved to Salinas, Ca., altitude 45 feet. I have made this cake on 4 different occasions and the result is a dense cake. The taste is the same but it is half the height of the original. What is wrong? Do I add or subtract anything? I separated the eggs using the original recipe. I would love to make it again. HELP!
Elizabeth, I’m not exactly sure how to help. Be sure the baking soda is still active. Sprinkle a teaspoon of it in a bowl with vinegar. If it fizzes, it’s still fresh and safe to use. Are you measuring the flour properly? Fluff the flour, spoon into a dry measuring cup, and swoop level with the back of a knife. Are you creaming the butter and sugar together long enough? It should be light in color and fluffy. Test the temperature of your new oven. It may not be reaching the proper temp.
Hello, can this recipe be used in a Bundt cake pan.
Hi, Calista. Although I have never tested this recipe in a bundt pan you can certainly give it a try. I suggest the same baking temp, plan on it taking longer to bake, but start checking it at about 40 minutes baking time. Let us know how it turns out.
Hi
Has anyone made this cake gluten-free?
I have made it since 1977 and now need to be gluten free.
TIA
I have many times. I use a 1:1 gluten free flour. That’s the only change. Works perfectly every time.
I made it with 1:1 flour yesterday. I decided to do a 9×13 pan and it looked ok. Will find out tomorrow when we cut it. But I am thinking the frosting will cover anything bad.
Oh yes! Turns out great! This year I used a mock better batter flour I made. But I’ve used mamas blend, which is hard to find now, King Arthur, and cup for cup. All are good
Is there a video showing the whole process? I’m curious to see how you do the cake pans.
I use these parchment paper liners.
I’m proud of myself ! I am not a cake baker and haven’t baked a cake in about 20 years . I am making this tonight for my new son in law’s birthday as it is his favorite.
It is a labor of love . I only hope it tastes as good as it looks ! I’ll find out tomorrow !
My cake always sinks in the middle after I take it out of the oven. What am I doing wrong. Thanks!
Corrina, make sure the cake is fully baked. The edges will start to pull away from the sides, the top will be firm not jiggly, and a toothpick inserted in the center will come out clean. Also, be sure your baking soda is still active. Mix some with a bit of hot water and it should produce a lot of bubbles. I hope this helps.
My mom used to make this in a tube pan.
Can a bundt pan be used? 10 cups or 12?
Hi, Cheryl. I’ve never made this in a bundt pan but I’m sure it can be done. Bake at 350 for 35 minutes and then start testing it with a toothpick inserted into the center. If you try please come back and let us know how it comes out.
I’m really confused on the note part..
The original recipe calls for separating the egg yolks and whites. The “notes” are explaining making the cake using the original instructions. I hope this helps.
That is not the original recipe that is the recipe that was changed and put on the back of the boxes. The original recipe has no baking soda. The original used the egg whites as the rising agent.
We made it according to the recipe on the box. It didn’t say anything about water. The mix was too thick.
Interesting! Do try our recipe it’s so much easier and very tasty!
Great recipe! I’ve been making this cake from scratch for my husband’s birthday starting in 1972. Loved adding whole eggs instead of beating the egg whites. One year I wanted to freeze a whole cake. On the advice of a friend who was a home ec teacher I iced as usual with the coconut frosting. Then coated the sides with a chocolate buttercream icing. Put the whole cake in a large cake carrier and placed it in the freezer. I have stored it this way for up to two months. On thawing it is as fresh as the day it was baked. Now a family favorite I just baked the cake for our grandsons high school graduation.
Wait!! I don’t Have to separate eggs in the cake?! What? My dads at Mayo for a new cancer med – and I want to make in. A few days- to surprise him- let me know please!
That’s correct, Anne. No need to separate the eggs! Well wishes for you and your pops!!
Great recipe I use a strong hot coffee instead of water and I use whole milk instead of butter milk
I thought my MOM always separated eggs,but since below all didn’t see until in the oven.
That shoud have been in the instruction of cake …I hope this turns out good…I had separated the eggs but when I read instruction , i added eggs to mixture…so sad want to male mom 🎂 🙃
Hi, Rita. It should be just fine. It is in the instructions and in the notes of the recipe card.
I appreciate the recipe for the original German’s sweet chocolate cake because it is not on the package of chocolate anymore. One thought: please have the separation of the eggs in the actual recipe if that is the original way it was done. Then you could comment below the recipe that the eggs could also be added whole.