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Homemade Traditional German Chocolate Cake

Homemade Traditional German Chocolate Cake

Create a decadent dessert with our Homemade Traditional German Chocolate Cake, featuring layers of rich chocolate, creamy coconut pecan frosting, and smooth chocolate frosting—a heavenly combination!
5 from 2 votes
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Course: Dessert
Cuisine: American, German
Prep Time: 20 minutes
Cook Time: 50 minutes
Additional time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 10 Slices

Ingredients
  

  • One 4-ounce package of Baker's German's Sweet Chocolate® broken into pieces
  • ½ cup of boiling water
  • 1 cup of softened margarine
  • 2 cups of white sugar
  • 4 eggs yolks and whites separated
  • 1 teaspoon of vanilla extract
  • 2 ½ cups of sifted all-purpose flour
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 cup of buttermilk
  • 1 cup of evaporated milk
  • 1 additional cup of white sugar
  • 3 additional egg yolks
  • ¼ cup of additional margarine
  • 1 additional teaspoon of vanilla extract
  • 1 ⅓ cups of sweetened flaked coconut
  • 1 cup of chopped pecans

Instructions

  • Oven Preparation: Commence by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare three 8-inch cake pans by greasing them, dusting with flour, and lining the bottoms with parchment paper to ensure an easy release of the cakes after baking.
  • Chocolate Melting Process: Place the broken pieces of chocolate into a small bowl containing the boiling water. Stir continuously until the chocolate is completely melted and the mixture is smooth. Allow this to cool to room temperature for later use.
  • Creaming Margarine and Sugar: In a large mixing bowl, utilize an electric mixer to beat the softened margarine and 2 cups of sugar until the mixture is light and fluffy. This introduces air into the batter, which aids in leavening the cake.
  • Incorporation of Egg Yolks and Flavors: Add the egg yolks one at a time to the creamed mixture, ensuring each yolk is fully incorporated before adding the next. Beat in 1 teaspoon of vanilla extract followed by the cooled chocolate mixture until everything is well combined.
  • Dry Ingredients Mixture: Sift together the all-purpose flour, baking soda, and salt in a separate bowl. Gradually add these dry ingredients to the chocolate mixture, alternating with the buttermilk, and beat until the batter is smooth and homogeneous. This method helps maintain a balance in the texture of the cake.
  • Egg Whites Incorporation: In a clean, dry bowl, beat the egg whites until stiff peaks form. This is critical as it will give the cake its light, airy texture. Fold these beaten whites gently into the main batter using a spatula, taking care not to deflate the mixture.
  • Baking: Evenly distribute the cake batter among the prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for a short duration before transferring them to a wire rack to cool completely.
  • Frosting Preparation: For the frosting, combine the evaporated milk, an additional cup of sugar, three additional egg yolks, and ¼ cup of margarine in a large saucepan over medium heat. Bring to a boil, then reduce the heat and simmer, stirring constantly, until the mixture thickens (approximately 12 minutes). Remove from the heat, stir in the additional teaspoon of vanilla extract, coconut, and pecans. Continue to beat the mixture until it cools and reaches a spreadable consistency.
  • Cake Assembly: Once the cakes are completely cool, spread the frosting between the layers and on the top of the cake. This traditional method not only secures the layers together but also provides ample flavor with each slice.
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