The original Baker’s German Chocolate Cake is a mildly sweet, tender chocolate cake topped with a rich coconut-pecan frosting. This classic American dessert features layers of chocolate cake and a decadent, old-fashioned coconut pecan filling that makes every slice memorable.
History
Over the years many variations of German chocolate cake have appeared, but the original remains a favorite. The cake commonly known as German chocolate cake actually derives its name from Samuel German, who created the dark baking chocolate produced by Baker’s Chocolate Company. The dessert is often referred to as Baker’s German’s Chocolate Cake in historical sources.
Why You’ll Love This
This cake is light and tender, yet intensely satisfying thanks to the subtle chocolate flavor and the sweet, slightly chewy coconut-pecan frosting. It’s a crowd-pleaser suitable for holidays, birthdays, and special occasions. The recipe is approachable and can be completed with standard kitchen tools and pantry staples.
Small changes in technique simplify the process without sacrificing texture. For example, the modern adaptation below does not require whipping egg whites to stiff peaks; whole eggs are incorporated directly into the batter for an easier, still-moist result.
Recipe Ingredients
- Boiling water – melts the Baker’s German chocolate and helps incorporate it smoothly into the batter.
- Baker’s German’s Sweet Baking Chocolate – traditionally used; this baking chocolate is lower in cacao (about 46%) and gives a mild chocolate flavor. If unavailable, semi-sweet chocolate can be substituted with a small increase of sugar.
- All-purpose flour, baking soda, and salt – provide structure and lightness.
- Unsalted butter – softened for creaming; the original recipe allowed margarine, but butter offers better flavor.
- Granulated sugar and vanilla extract – essential for balanced taste.
- Eggs and buttermilk – use room temperature. In this version eggs are used whole (not separated), simplifying assembly while preserving moistness.
How to Make the Original Baker’s German Chocolate Cake Recipe
Preheat the oven to 350°F (175°C). Line and grease three 8-inch round pans, or two 9-inch pans. Set aside.
Heat the water until boiling, then stir in the chopped baking chocolate until fully melted and smooth. Let this chocolate mixture cool slightly while you prepare the dry ingredients.
Whisk the flour, baking soda, and salt together in a medium bowl. In a large mixing bowl, cream the butter and sugar on medium speed for 3–4 minutes until light. Add eggs one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla.
Alternately add the dry ingredients and the buttermilk in three parts, beginning and ending with the dry ingredients. Mix until the batter is smooth and homogeneous.
Divide batter evenly among prepared pans (approximately 2 1/2 cups per 8-inch pan). Bake for about 30 minutes, or until a cake springs back when gently pressed in the center. Allow the layers to cool in the pans for 15 minutes, then turn onto a wire rack and cool completely before frosting.
How to Make Baker’s German Chocolate Cake Frosting
Combine evaporated milk, sugar, butter, egg yolks, and a pinch of salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and develops a golden-brown color, about 12 minutes. Remove from heat, stir in sweetened coconut, toasted chopped pecans, and vanilla. Let cool to room temperature; the mixture will thicken further as it cools.
How To Assemble
Place one cake layer on a serving plate and spread one-third of the coconut-pecan filling over the top, leaving a small border. Add the second layer and spread half of the remaining filling. Place the final layer on top and spread the remaining frosting across the top, leaving the cake sides exposed for a classic, rustic look.
Tips
- Measure flour accurately: aerate, spoon into the measuring cup, and level off for consistent texture.
- Use room-temperature eggs and buttermilk so they incorporate evenly and the batter mixes smoothly.
- Make a quick buttermilk substitute: add 1 tablespoon white vinegar or lemon juice to 1 cup milk and let sit for 5 minutes.
- If Baker’s German sweet baking chocolate is unavailable, use semi-sweet chocolate and add about 1 1/2 teaspoons of sugar per ounce of chocolate to approximate the original sweetness.
- When combining chocolate and boiling water, add slowly to avoid brief bubbling over.
- If the coconut-pecan frosting becomes too firm to spread, warm it briefly to soften, then stir gently before applying.
FAQ
Yes. Bake the layers and cool completely. Wrap tightly and refrigerate up to two days or freeze up to three months. Thaw to room temperature, prepare the frosting, and assemble when ready.
What can I substitute for Baker’s German Sweet Chocolate?
Use semi-sweet chocolate and increase sugar by about 1 1/2 teaspoons per ounce of chocolate to match sweetness.
How should I store the cake?
Store in an airtight container at room temperature up to three days, or refrigerate up to seven days. Bring to room temperature before serving, as the frosting firms when cold.
Freezing tips
Freeze individual slices on a parchment-lined tray until firm, then wrap tightly and store in an airtight container for best quality up to two months.
More Dessert Recipes
Explore other rich and comforting desserts like carrot cake cheesecake, dark chocolate espresso cake, and classic homemade carrot cake. These recipes offer a variety of textures and flavors if you enjoy baking layered cakes and special-occasion desserts.
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.
Ingredients — For the Cake
- 1/2 cup boiling water
- 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
Ingredients — 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 sweetened coconut flakes
- 1 1/2 cups toasted, chopped pecans
Instructions — Cake
- Preheat oven to 350°F. Prepare pans and set aside.
- Heat water to boiling and melt chocolate into it; set aside to cool slightly.
- Whisk flour, baking soda, and salt. In a separate bowl cream butter and sugar, add eggs one at a time, then stir in chocolate and vanilla.
- Alternate adding dry ingredients and buttermilk in thirds until smooth. Divide batter among pans and bake about 30 minutes. Cool completely before frosting.
Instructions — Frosting
- In a saucepan combine evaporated milk, sugar, butter, egg yolks, and salt. Cook, stirring constantly, until thick and golden, about 12 minutes.
- Remove from heat, stir in coconut, pecans, and vanilla. Cool to room temperature before using.
- Assemble cake by layering and spreading filling between layers and across the top, leaving the sides exposed.
Notes
If you prefer the original method, separate the eggs: add only yolks during creaming, then beat the whites to stiff peaks and fold them in at the end for an airier crumb. To store, keep in an airtight container at room temperature for up to three days or refrigerate up to seven days. For freezing, freeze slices on a tray until firm, then wrap tightly and store up to two months.
Nutrition (per serving, approximate)
Calories: 889 kcal | Carbohydrates: 90 g | Protein: 10 g | Fat: 56 g