Classic Baker’s German Chocolate Cake
Bake a timeless dessert with this classic Baker’s German chocolate cake recipe. Featuring moist chocolate layers and a rich coconut pecan frosting, it’s the ultimate sweet indulgence that never goes out of style.
Equipment
- 3 9-inch round cake pans
- Mixing bowls
- Hand or stand mixer
- Saucepan
- Spatula
- Wire cooling racks
- Measuring cups and spoons
- Whisk or egg beater
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 1 package 4 oz Baker’s German sweet chocolate
- ½ cup boiling water
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs separated
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
For the Coconut Pecan Frosting
- 1 can (12 oz) evaporated milk
- 1½ cups granulated sugar
- ¾ cup unsalted butter
- 4 large egg yolks, lightly beaten
- 1½ teaspoon pure vanilla extract
- 2 cups sweetened shredded coconut
- 1½ cups chopped pecans
Instructions
For the Cake
- Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans.
- Break the Baker’s German chocolate into pieces and melt with boiling water in a small bowl. Stir until smooth and let cool.
- In another bowl, combine flour, baking soda, and salt. Set aside.
- Beat butter and sugar with a mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in melted chocolate and vanilla.
- Add flour mixture alternately with buttermilk, beginning and ending with flour.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into batter.
- Divide batter evenly among prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For the Frosting
- In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened , about 12 minutes.
- Remove from heat. Stir in vanilla, coconut, and pecans. Let cool until spreadable.
To Assemble
- Place one cake layer on a serving plate and spread with one-third of the frosting.
- Repeat with second and third layers, spreading remaining frosting on top.
- Leave sides unfrosted for a traditional look or frost them if desired.
Notes
Toast the pecans before adding to the frosting for enhanced flavor.
Store cake in the refrigerator, covered, for up to five days.
For added moisture, brush cake layers lightly with simple syrup before frosting.
Let the cake sit at room temperature for 30 minutes before serving for best flavor.