Baker’s German chocolate cake recipe

Have you ever wondered how a simple cake can steal the spotlight at any gathering? Imagine walking into a room filled with friends and family, only to have their eyes light up when they see a beautiful, chocolatey masterpiece on the table. If that sounds like a dream, then you’re in for a treat! In this blog post, we’ll dive deep into Baker’s German Chocolate Cake recipe that will not only impress your guests but also make you the star baker of the evening.

Overview

Baker’s German Chocolate Cake is a rich, decadent dessert known for its layers of chocolate cake, creamy coconut frosting, and scrumptious pecan topping. What makes this recipe special is its unique combination of flavors and textures, creating a cake that is both moist and delightful.

• Time Requirement: Approximately 2 hours from start to finish, including baking and cooling time.
• Difficulty Level: Intermediate. While the steps are straightforward, patience is key for perfecting the frosting and assembly.

Essential Ingredients

Here’s what you’ll need to create this delicious cake:

• For the Cake:
  • All-purpose flour: The base of the cake, provides structure.
  • Cocoa powder: Adds rich chocolate flavor.
  • Baking soda and baking powder: Helps the cake rise.
  • Salt: Enhances flavor.
  • Unsalted butter: Gives moisture and richness.
  • Granulated sugar: Sweetens and helps with texture.
  • Eggs: Binds ingredients together and adds richness.
  • Buttermilk: Keeps the cake moist and tender.
  • Vanilla extract: Adds a warm flavor.
• For the Frosting:
  • Sweetened flaked coconut: Provides texture and sweetness.
  • Pecans: Adds a nutty crunch.
  • Egg yolks: Thickens the frosting.
  • Granulated sugar: Sweetens the frosting.
  • Butter: Makes the frosting creamy.

Substitutions and Variations

• Gluten-free flour: Use a 1:1 gluten-free baking flour if you need a gluten-free option.
• Dairy-free: Substitute buttermilk with almond or coconut milk and use dairy-free butter.
• Nut alternatives: Try using walnuts or almonds instead of pecans for a different flavor.

Step-by-Step Instructions

Preparing the Cake

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients:
   In a bowl, whisk together 2 cups of all-purpose flour, ¾ cup of cocoa powder, 1 ½ teaspoons of baking soda, 1 ½ teaspoon of baking powder, and 1 teaspoon of salt.
3. Cream Butter and Sugar:
   In a large bowl, beat 1 cup of unsalted butter with 2 cups of granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla:
   Add 4 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
5. Combine Wet and Dry:
   Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of buttermilk. Start and end with the dry ingredients, mixing just until combined.
6. Bake:
   Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool:
   Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the Frosting

1. Prepare Coconut-Pecan Frosting:
   In a saucepan, combine 1 cup of sweetened flaked coconut, 1 cup of chopped pecans, 1 cup of granulated sugar, ½ cup of butter, and ¾ cup of evaporated milk.
2. Cook:
   Over medium heat, cook the mixture, stirring constantly until it thickens, about 10-15 minutes. Remove from heat and let it cool.
3. Add Egg Yolks:
   Stir in 3 egg yolks until well combined, then set aside to cool completely.

Assembly

1. Layer the Cakes:
   Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of the coconut-pecan frosting on top.
2. Add Second Layer:
   Place the second layer on top and cover the entire cake with the remaining frosting.
3. Presentation Tips:
   • Decorate with extra coconut and pecans on top for a beautiful finish.
   • Use a cake stand to elevate the presentation.

Storage and Make-Ahead Tips

• Storing: Keep the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to a week.
• Reheating: If you prefer warm cake, microwave a slice for about 10-15 seconds.

Recipe Variations

• Chocolate Ganache: For an extra chocolatey twist, drizzle melted chocolate ganache over the top.
• Layered Cake: Create a multi-layered version with additional cake layers and frosting between each.
• Fruit Additions: Try adding fresh raspberries or strawberries for a fruity contrast.

Conclusion

Now that you have the secret to making Baker’s German Chocolate Cake, it’s time to roll up your sleeves and impress your guests! Remember, baking is all about experimenting, so feel free to add your twist to this recipe. Enjoy the process, and watch your friends and family gather around for a slice of your delicious creation.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cakes a day in advance and store them wrapped in plastic wrap. Frost them on the day of serving.

2. Is Baker’s German Chocolate Cake healthy?
While it’s a treat, it does contain ingredients like coconut and nuts that provide some nutritional benefits. Enjoy in moderation!

3. How should I store leftovers?
Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

4. Can I freeze the cake?
Yes, you can freeze the cake layers individually. Just wrap them tightly in plastic wrap and then in aluminum foil. Thaw before frosting.

Now go ahead, try this cake, and enjoy the delightful reactions from your guests!

Baker’s German chocolate cake recipe