Original Baker's German Chocolate Cake Recipe

Baker's German Chocolate Cake on a black plate

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4.94 from 16 votes

Original Baker's German Chocolate Cake Recipe

Baker's German Chocolate cake is a mildly sweet chocolate cake topped with a decadent coconut pecan frosting.

Prep Time30

Cook Time45

Course: Dessert

Cuisine: American

Keyword: Baker's, cake, chocolate, German

Servings:

Calories: 889kcal

Author: Leigh Harris

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.

Notes

If you choose to stick to the original recipe, you will need to separate the egg yolks from the whites. After creaming the butter and sugar you will add the egg yolks, one at a time, beating well after each addition. Continue with the recipe as stated above until all the dry ingredients and buttermilk have been added. Then in a separate bowl, you will beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.

Storing - 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.

Freezing - 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.

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