German Chocolate Cake {Granny's Recipe}

German Chocolate Cake, three layers of sweet, rich chocolate cake, creamy coconut pecan filling, and covered in a chocolate buttercream frosting.

German Chocolate Cake Made with Baker's German Chocolate

German Chocolate Cake is the quintessential dessert for almost any celebration, such as birthdays, weddings, Thanksgiving, and Christmas dinner.  You get the picture.

My all time favorite cake at Thanksgiving and Christmas is the classic German Chocolate Cake.

After reading about the origin of the German Chocolate Cake, it was interesting to know that the cake did not originate in Germany. 

The chocolate itself was founded by Samuel German in 1852, hence the name of the chocolate. The first published recipe for German Chocolate Cake appeared in a Dallas newspaper in 1957, originating from a homemaker.

There are a lot of recipes for this cake, with the most popular being the one on the box of Baker's German's Sweet Chocolate. 

While it is the recipe my Mother used, I began a few years ago trying to step out on my own to see if there were other recipes I would like better. 

On my venture, I chose not to deviate from the gooey caramel-flavored filling, laced with coconut and pecans, between the layers, "that just couldn't happen." 

Some people like to frost the whole cake with this yummy filling, and that would be ok, but I grew up with my Mother only putting it in between the layers and frosting the outside of the cake with chocolate frosting. 

This brings me to the frosting - I tried an array of frosting recipes, including Dark Chocolate Frosting, Milk Chocolate Frosting, and even Espresso Chocolate Frosting, which I used to frost my German Chocolate Cake last year.

I have concluded that my Mother's recipe is the best German Chocolate Cake, "Granny's Recipe," I have ever had. 

It is perfectly moist and full of flavor, not to mention a Perfect Chocolate Frosting that can't be beaten!

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR GERMAN CHOCOLATE CAKE

Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for German Chocolate Cake, as well as similar recipe ideas you can try.

Alternatively, you can scroll down to the bottom, where you will find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.

TIPS AND TIDBITS FOR THE BEST GERMAN CHOCOLATE CAKE

Coconut Pecan Filling.  Stir constantly over medium heat.  Do not rush the custard by cooking at a higher temperature.  This is key to preventing the egg yolks from scrambling and keeps the mixture from scorching.  Before adding the nuts and coconut, the custard should be thick and resemble a cooked pudding.  It will thicken more as it cools.

Use evaporated milk.  Do not substitute whole milk in this recipe.  Evaporated milk has a creamier consistency that is essential for the recipe.  

Cool completely.  It is critical to let the filling cool completely until it reaches a thick, spreadable consistency.  Spreading the filling while it is still warm will cause it to run off the cake.

Use room temperature ingredients.  Using room temperature eggs and buttermilk will help them emulsify and combine more evenly with the other ingredients, creating a better cake texture.

Measure correctly.  It is easy to accidentally add too much flour by scooping it directly from the bag, which can result in a dense, dry cake.  It is best to spoon the flour into your measuring cup and level it off with a knife, or use a kitchen scale.

Properly prepare your pans.  For a layer cake, grease and flour your pans, then place a parchment paper round in each pan for easy removal.  I can't recommend this enough.  This is the only way I prepare my cake pans now.

Melt the chocolate carefully.  I melt the chocolate in the microwave at 30-second intervals, but you can use a double boiler if you prefer.

Fold the egg whites gently.  When combining the delicate whipped egg whites with the cake batter, use a rubber spatula to gently fold them in.  Mixing too vigorously will deflate the air you incorporated, resulting in a less fluffy cake.

Cool cakes completely.  The cake layers must be completely cooled before you begin frosting.  If the layers are even slightly warm, they can melt the coconut pecan filling, causing the cake to crack.

WHAT YOU NEED TO PREPARE GERMAN CHOCOLATE CAKE

Coconut Pecan Filling

Egg yolks
Evaporated milk
Vanilla
Sugar
Butter or margarine
BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
PLANTERS Chopped Pecans

German Chocolate Cake

BAKER'S GERMAN'S Sweet Chocolate
Eggs, separated
Flour
Baking soda
Salt
Butter
Sugar
Vanilla
Buttermilk

Perfect Chocolate Frosting

Butter, softened
Shortening
Powdered sugar
Cocoa powder
Half and half
Vanilla

HOW TO PREPARE GERMAN CHOCOLATE CAKE

Coconut Pecan Filling

Beat egg yolks, milk, and vanilla in a large saucepan with a whisk until well blended. 

Add sugar and butter; cook on medium heat for 12 minutes, or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and nuts; mix well. Cool to the desired spreading consistency; set aside.

German Chocolate Cake

Heat oven to 350°F.  Grease and flour 3 (9-inch) pans, then place a parchment paper round in each pan.

Microwave chocolate and water in a medium microwave-safe bowl on HIGH for 1-1/2 to 2 minutes, or until the chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted; Set aside.

Beat the egg whites in the bowl of a mixer on high speed with the whisk until stiff peaks form; set aside.

In a medium bowl, sift flour, baking soda, and salt; set aside.

Beat butter and sugar in the bowl of a mixer with the paddle attachment until light and fluffy.

Add the egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla.

Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Remove the bowl from the mixer and fold in the egg whites with a rubber spatula until well blended, being careful not to break down the egg whites.

Pour batter into prepared pans. Bake for 30 min. or until the toothpick inserted in the center comes out clean.

Immediately run a small spatula around cakes in pans. Cool cakes in pans for 15 min.; remove from pans to wire racks. Cool completely.

Spread Coconut-Pecan Filling and Frosting between cake layers and onto the top of the cake. Frost the sides and around the edge of the top with the perfect chocolate frosting.

Perfect Chocolate Frosting

Sift together powdered sugar and cocoa powder; set aside.

In the bowl of an electric mixer, using the whisk on medium speed, cream together the shortening, butter, and 1 cup of the powdered sugar mixture until smooth and creamy.

Add vanilla and half-and-half, a tablespoon at a time, to the remaining powdered sugar mixture.

Add only enough milk to get the creamy texture for frosting a cake.

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