German Chocolate Cake Frosting Recipe Best German Chocolate Cake

German chocolate cake is a beloved dessert known for its rich, layered chocolate-buttermilk cake and its distinctive coconut-pecan frosting. Despite its name, this classic cake doesn't actually originate from Germany but rather from the United States, named after an American baker who developed the sweet chocolate used in its original recipe.

What is German Chocolate Cake?

At its heart, German chocolate cake is a layered chocolate-buttermilk cake topped with a unique coconut-pecan frosting. This frosting is a key characteristic, often made with evaporated milk, egg yolks, butter, vanilla, shredded coconut, and chopped pecans, cooked to a thick, creamy consistency. The cake itself is typically a moist, dark chocolate cake, often enriched with buttermilk.

The Surprising History of German Chocolate Cake

The story of German chocolate cake is an interesting tale of branding and culinary fame. The "German" in its name refers to Samuel German, an American baker who, in 1852, developed a dark baking chocolate bar for the Baker's Chocolate Company. This product was initially called "Baker's German's Sweet Chocolate."

The cake's widespread popularity exploded in 1957 when a Dallas homemaker submitted a recipe titled "German's Chocolate Cake" to a Texas newspaper. This recipe specifically called for Baker's German's Sweet Chocolate. The cake was an instant sensation, receiving an overwhelmingly enthusiastic response across the United States and even in Europe. People were eager to find out where they could purchase these "German's" chocolate bars.

Recognizing a marketing opportunity, the owner of Baker's Chocolate Company began sending pictures of the cake and its recipe to newspapers worldwide. This promotional effort led to a significant increase in the sale of Baker's German's Sweet Chocolate, turning the cake into a household name.

Is German Chocolate Cake Actually German?

No, German chocolate cake is not from Germany. It is an American invention, named after Samuel German, the American developer of the sweet baking chocolate used in the original recipe. While the recipe gained fame in 1957, some food historians suggest that buttermilk-chocolate cakes were already popular in the American South for decades prior. The South also had an abundance of pecans, a common ingredient in many regional desserts and frostings.

Baker's German's Sweet Chocolate itself is similar to a milk chocolate, but it's sweeter than typical unsweetened baking chocolate. The distinctive flavor profile of this chocolate contributes to the cake's unique taste.

How to Make Classic German Chocolate Cake

Making a delicious German chocolate cake involves a few steps, but the result is well worth the effort. Here's how to prepare this classic dessert:

Ingredients for the Cake Layers

• 4 ounces Baker's German's Sweet Chocolate
• 1/2 cup hot water
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 4 large egg whites, stiffly beaten

Instructions for the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with waxed paper.
2. Melt the Baker's German's Sweet Chocolate in the hot water in a small saucepan over low heat, stirring until smooth. Let it cool completely.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the egg yolks one at a time, then stir in the vanilla extract and the cooled chocolate mixture.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
7. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter.
8. Divide the batter evenly among the three prepared cake pans.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly pressed.
10. Let the cakes cool in the pans for 15 minutes before inverting them onto wire racks to cool completely.

Ingredients for the Coconut-Pecan Frosting

• 1 can (12 ounces) evaporated milk (such as Eagle Brand)
• 4 large egg yolks
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups shredded sweetened coconut
• 1 cup chopped pecans

Instructions for the Coconut-Pecan Frosting

1. In a medium saucepan, combine the evaporated milk, egg yolks, sugar, and butter.
2. Cook over medium-low heat, stirring constantly, until the mixture thickens to a custard-like consistency (about 10-12 minutes). Be careful not to boil too vigorously.
3. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
4. Let the frosting cool completely before using. It will thicken further as it cools.

Optional Chocolate Frosting (for the sides of the cake)

While the coconut-pecan frosting is traditionally used between layers and on top, some prefer to frost the sides of the cake with a simple chocolate buttercream. If you wish to do this, you will need:

• 1/2 cup (1 stick) unsalted butter, softened
• 4 ounces Baker's German's Sweet Chocolate, melted and cooled
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk (or more for desired consistency)
• Optional: 1-2 tablespoons unsweetened cocoa powder for richer flavor

To make: Cream butter and cooled melted chocolate. Gradually beat in powdered sugar, then vanilla and milk until smooth and spreadable.

Assembling Your German Chocolate Cake

1. Once the cake layers and coconut-pecan frosting are completely cool, place one cake layer on your serving plate.
2. Spread about one-third of the coconut-pecan frosting evenly over the top of the first layer.
3. Place the second cake layer on top and repeat with another third of the frosting.
4. Add the final cake layer and spread the remaining frosting over the top.
5. If using the optional chocolate frosting, spread it around the sides of the cake.
6. For a decorative touch, you can garnish the top edge with pecan halves or maraschino cherry halves.
7. Serve and enjoy your homemade German chocolate cake!

Frequently Asked Questions

What makes German chocolate cake unique?

The defining feature of German chocolate cake is its distinctive coconut-pecan frosting, which is a cooked custard-like mixture, rather than a traditional buttercream. This, combined with a moist, dark chocolate-buttermilk cake, creates its unique flavor and texture.

Who invented German chocolate cake?

German chocolate cake was not invented by someone from Germany. It was named after Samuel German, an American baker who developed a sweet baking chocolate for Baker's Chocolate Company in 1852. The popular recipe for the cake itself gained widespread fame after being published in a Texas newspaper in 1957, submitted by a Dallas homemaker.