German Chocolate Cake Recipe
- 4 ounces German sweet chocolate, chopped
- 1/2 cup water
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 2-1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1-1/2 cups sugar
- 1-1/2 cups evaporated milk
- 3/4 cup butter
- 5 egg yolks, beaten
- 2 cups sweetened shredded coconut
- 1-1/2 cups chopped pecans
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon shortening
- 2 ounces semisweet chocolate
- 1. Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.
- 2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
- 3. In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites.
- 4. Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
- 5. For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.
- 6. In a microwave, melt chocolate and shortening; stir until smooth; drizzle over cake. Yield: 12 servings.
1 slice: 910 calories, 53g fat (28g saturated fat), 237mg cholesterol, 511mg sodium, 103g carbohydrate (76g sugars, 4g fiber), 11g protein.
Reviews for German Chocolate Cake
"Unable to find our usual German's chocolate cake recipe, I googled up this disappointment. Predominant flavor: sugar. Zero complexity to the flavor. If it were any drier it would have set fire to itself without need for candles. Immediately crumbled upon trying to slice it. I should have started on a backup cake as soon as I saw the sunken middle and found that it glued itself even to the parchment on the bottom of my springform pans. A disaster. An embarrassment. If I could give this less than one star, believe me, I would."
"This is my second review of this recipe, because, AGAIN some one has requested me to make this.I am a Baker and is one of my most requested items."
"I made this cake for my husbands birthday. It turned out awesome. One thing I did different (and did not have any issues with cake sticking to waxed paper), I used shortening to grease sides only of the pans and put the waxed paper on the bottom (no grease on top or bottom of paper). The paper peeled right off. I had no issues with the frosting not setting up. The recipe is a definite keeper!"
"I must say, I should have read the reviews before making this cake. I too had issues of with the cakes sticking. It was a bit disappointing to say the least, but we made the best out of the situation, by just frosting the remainder of the cakes in the pans. Is it a deal breaker? No. The cake itself is flavorful. Its not overly sweet, which my family and I appreciate. On to the icing. I found that the icing is pretty tasty and complements the cake well. I did not have issues with it bubbling over, over cooking, or it being evaporated milk. Hope this helps."
"I have to agree with kathycooks1943.....what a disaster. The frosting calls for EVAPORATED milk. I tried that and it was like water. Then I used condensed milk and that worked. I greased the wax paper and my cake stuck to it. All was crumbles. The absolute worse thing is that this cake was for my son's birthday. I don't know how anyone could have had frosting by using the evaporated milk??????"
"I followed the recipe, with the exception that I took the cakes out after 20 minutes and I added another half batch to the frosting. Everything worked perfectly, and I was frosting the cake within half an hour of making the frosting itself. I had no issues with it setting up. I had no issues at all. Thanks for the great recipe! I wish I could add a picture. My cake looks divine!"
"It would be nice if you could add pictures of each step so we know if we're doing it right. For example, people have different opinions on what exactly is golden-brown. Thanks :)"
"What a disaster!!!! cake stuck to pan sides. cake sank in the middle. Looks awful. Decided to go ahead and make the frosting. Thirty minutes of stirring the mixture and being burned with splattering liquid, the mixture is not golden brown. Tossed in the nuts and coconut anyway and now it is cooling.. I am an experienced baker. I let everything warm to room temperature and followed the directions. Don't know what I possibly did wrong. Obviously something because most of you gave this cake 5*'s. Good luck. By the way I baked the cake for 30 minutes also. It wasn't done in 24 to 28 minutes.Finished cake looks so sad. Can't even slice it. Just crumbles into crumbs."
"What a disaster! I followed the directions exactly and all three layers fell in the middle and when I removed them from the pans the cake fell to pieces. The frosting is way too sweet. What an expensive and time consuming mess."
"I've made this a number of times now, and it is delicious. It gets devoured when I bring it to get togethers and it is now my most-requested bake. It tastes so good that I'm ok with that."
"This sounds as delicious as the reviews seem to imply. I will have to try it, as I enjoy baking. I also enjoy reading reviews. But, honestly people, stop it already with the correction of the name. No one is asking for a history lesson. We all just want to know your thoughts on the PREP and TASTE of the cake recipe itself, as it is written . And there is no need for reviewing something if you're going to stated "I added/subbed this or that". Because then your review goes away from the recipe in question to being a subjective review of YOUR OWN recipe."
"Obviously this is a good variation on the Baker's German chocolate bar recipe - but please know that the cake has absolutely nothing to do with Germany or people from Germany. A man named John German refined the type of sweet chocolate that bears his name. The cake is an American creation, although I am sure people from all cultures love it as much as we do. I am surprised that the editors at TOH did not pick up on this."
"This cake was delicious! Time comsuming but well worth all the effort! I made it for a friends birthday and everyone loved it. I'll be making this again for sure!"
"A lot of steps to this recipe... My husband did not care for the cake flavor/consistency at all, but I could definitely just eat the frosting. Not sure I would make again."
"third time making this cake. no special occasion just because my family so enjoys this masterpiece .. a lot of friends and family asked for the recipe and the source and I gladly passed it on to them. now they are happy people too!!"
"That cake is so awesome I wouldn't change a thing! Made it for my sisters 54th birthday and it was a big big hit! No need to look further for another recipe, you have already found the best!"
"It was delishious! I doubled the icing and iced the sides as well. Then I drizzled the chocolate down the sides from just at the edge of the top. . I then added a chocolate shell around the top and bottom. Made chocolate leaves around maraschino cherries on top. It was for a couple who's favorite cake is German chocolate. And having their 68 wedding anniversary. They loved it!"
"I grew up in Wapakoneta and had to try this recipe!I made it for my husband this Valentine's Day. I wasn't able to find cake flour in our local groceries so I had to use all purpose. The cake tasted good but was dense, almost bread-like. The icing turned out perfect. I'll try it again when I find cake flour!"
"Made this for my husbands birthday! Turned out beautifully. Recipe very accurate. The cake portion is super light and fluffy - somewhat difficult to get out of the pans. Frosting is super rich but delicious. A big hit - makes a HUGE cake - definitely 12 servings. Will for sure make again! Warning - very rich - but worth it for a bday cake! :)"
"Delicious looking recipe, but it's not called German chocolate because the chocolate comes from Germany. It's called German's chocolate because Sam German was a baker that added a darker formulation of chocolate to his cake batter. The formulation he created became known as German's chocolate and as time went on the 's' was dropped. Created in America, not Germany."
"I made this cake for my husbands birthday. I had never made a german chocolate before and the recipe took a little time but very easy. I subbed coffee instead of water since I had some leftover but followed exactly other than that. Also, I only put coconut in half the icing and made a coconut half and one without. Both sides were delicious. My husband was kinda snarky that it wasn't fully iced but once he tasted it he was raving about it. The cake was so airy and amazing. This will be my go to chocolate cake recipe. Also, we froze half in slices and it was still amazing."
"I made this cake exactly as the recipes reads. It was AWESOME! The only concern I had was how thick the frosting was meant to be so a little more detail would have helped. I stirred until just boiling, removed it from the heat (similar to pudding) and then stirred in the coconut, pecans and vanilla extract. I let it cool for 30-minutes or so until it thickened more and it all came out perfect. No problems whatsoever. Highly recommend!!"
"Can someone say WOW? I made this step by step and it came out GREAT! The only thing that gave me a little concern was the frosting. It said to store constantly until thick and golden. I would have preferred more detail. I wasn't sure if it was thick enough or golden enough but it turned out so I was happy."
"It's really flavorful and just the right amount of coconut. Delicious , not too sweet and easy to make."
"good cake it takes a lot of patience and time."
"Love this cake. I make it once a year for my husband's birthday."
"I made this for my brother in law who loves German chocolate cake on his birthday. It was way better that boxed cake of course. It was a labor of love but cooking and baking is my love and the end result was well worth it. It looked a little more naked than a traditionally frosted cake but it tasted great. Extra frosting would have increased an already rich cake but I may frost it all next time just to try it. Everyone enjoyed it and there were very few leftovers!"
"If I could give it 10 stars I would! This is the BEST German chocolate cake I've ever made! OMG! It was easy and tasted heavenly. Extremely moist. I hate that I didn't make the frosting, so I can't comment on that...yet! I plan on making it next time. Also, I used wax paper and have no problems. Just buttered the pan and the paper, It peeled right off. This will be one of my staples. Thanks!"
"I followed the recipe to a tee. The cake is moist and tasty, but I don't care for the evaporated milk after-taste from the frosting. Perhaps next time I will try making the frosting with whole milk instead."
"Oh, I forgot to rate the recipe - five stars!"
"This recipe makes a very traditional version of German chocolate cake. That being said, it should be noted that the cake recipe was named for the chocolate bar used in the original version, Baker's German Sweet chocolate. This chocolate bar was named for the person who developed it, Sam German. The recipe has nothing to do with traditional German food or recipes. It is, however, very delicious ;-)"
"Ignore any negative reviews of this recipe because I am sorry to say it did not work because of the cook, not the recipe. This is a keeper for the best german chocolate cake you will find. Follow the recipe exactly and you will not have a problem. The icing may take up to 15 minutes of stirring and cooking but just make sure you cook until thick as it will thicken more when cooled. DO LINE you pans as said with wax paper. The previous cook must have done something wrong. Grease the pan first, put down wax paper, grease again and ONLY cool for the 10 minutes and cake will come out of pans perfect. It says nothing about flour, only grease pans. This cake is even better made a day ahead just make sure you keep it well covered to keep moist. I hardly ever give reviews but this one is worth it! FIVE STARS!"
"I have never baked a cake using nine eggs and three and a half cups of sugar! I can see the pounds pling on! The cake was delicious. It was a bit hard for me to cook the frosting as it takes awhile and I have a bad back. But I did it for my husband for Fathers Day and he is thrilled. I had more than enough frosting for the three layers. So I didn't need to use the chocolate for the drizzle icing. Great cake. Oh and I followed the editor's advice and used light brown sugar for the cake and icing. Delicious!"
"This was amazing! easy to make, not complicated, and comes out moist. I will be making this again. Thank you!"
"The frosting recipe is delicious. The only change I made was to use brown sugar instead of white, which gave it a rich caramel flavor. This is a keeper!"
"But it isn't German!!! That was just the last name of the man who first baked it!!!"
"Make this every year for my husband."
"Fabulously moist and delicious! It took me longer than the recipe states to complete, but the results were amazing!"
"Hands down, the best cake I have ever baked. Thank you for sharing this recipe."
"I have an Aunt who for years made german chocolate cake and I looked sooooo forward to going to the farm for this cake. I have been looking for the ICING for this cake for a long time, I was thrilled to find this and it did NOT disappoint!!! the icing in this recipe is exactly as I remember it, gooey, sweet and delicious! I make my own chocolate cake and use this icing and I just cant get enough, delicious on chocolate cupcakes also. LOVE IT!!"
"Excellent flavor and texture, especially the frosting. My only concern was that it stuck to the wax paper when left too long. Be careful to remove the wax paper shortly after you pull it from the oven."
"I made this cake for my boyfriends birthday. It was so good! I normally don't like nuts in my dessert, but this cake was excellent. It was my first time making a three layer cake and making a cake from scratch. It was well worth the effort. I put the cake layers under the broiler for a few minutes after I frosted them as some of the other reviewers suggested. Great cake thanks for the recipe."
"I've been making this recipe for quite awhile. One of my changes is to replace the 1/2 cup of water that you melt the chocolate in with 1/2 cup of brewed coffee. It's great!"
"I prefer unsalted butter, but either one will work."
"Can you please tell me, is the butter salted or unsalted? (for the frosting)"
"Just made this cake for my son's birthday and it is oh, so good! The only thing I changed was that I did not make 3 layers but 2 instead I used 10" cake pans. I will definitely make this cake again and will NEVER use boxed mix or canned frosting for a German chocolate cake again! Thanks for the recipe."
"The best cake ever! Very rich, but oh, so good!"
"made this for my husbands grooms cake and there was non left with 60+ people at the wedding."
"Well, I forgot to rate it. DUH!! I remember also, that we did not cool the frosting, while the cake was cooling, we made the frosting. When the frosting was ready to take off the stove, then we put half on top of each layer, and broiled it. Since I have gotten old enough that it is difficult for me to do quite as much, I have been using the cake mix and the coconut pecan frosting you buy. You can use the mix, and you CAn put the canned frosing on top and broil it .The added touch she put on with the chocolate drizzled down the sides, I think makes it pretty, and with the sides not frosted, it is not the prettiest of cakes. The chocolate drizzled down the sides makes it look SOO pretty."
"I have been making this cake since it first came out in the middle 50s. It is NOT a GERMAN cake. The correct name for this cake is, "German's chocolate cake". You make it with GERMAN'S baking chocolate.The reason for the name is because it is made with German's sweet chocolate, the recipe was developed by the company and put on the wrapper of the chocolate. I believe it is still there. When it first came out, the way we frosted it was make the cake and the frosting, and cool them, then you put half the frosting on top of each layer, and popped it in the broiler for a few minutes till the frosting bubbled slightly. Then you put the two layers together.Try it with the frosting broiled. It adds so much to the cake."
"just made this cake today, and while I don't like coconut, - my Father In Law's b-day was today, and he LOVED it! i made extra frosting to cover the sides, but other than that, i followed the recipe exactly. Great recipe!"
"I have been searching high and low for a cake recipe to make for my son's 4-H cake contest at his Livestock Show in January. I saw this recipe and saw that it won a blue ribbon, so we tested it and Oh My God, it was the best testing, moistest cake I have ever baked from scratch. I did not change anything about this recipe. 5 Stars in my book."
"Wow, this was a wonderful cake. I would definately make it again."
"I had never before made a cake from scratch, so was nervous when I decided to try this one for my husband's birthday. It was fantastic! I followed the directions completely, and will definitely make this again! Thanks!"
"This sounds so good i had to put it in my recipe box. I wish i had a piece of it now."