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There’s something magical about a perfectly moist baker’s-german-chocolate-cake-recipe—rich layers of chocolatey goodness, smothered in a decadent coconut-pecan frosting that melts in your mouth. This recipe is your game-changer if you’ve ever struggled with dry, crumbly cakes!
Fun fact – that famous German chocolate cake? Not actually German at all! The whole thing started in America when a baker named Sam German created Baker’s German’s Sweet Chocolate. Now it’s a beloved Southern classic, packing a double punch of decadent chocolate cake and that irresistible coconut-pecan frosting that’s edible crack. I mean, come on – who can resist it?
What makes this recipe stand out? This cake is a breeze to whip up, works for just about any event, and comes with some great tips to help you bake something that looks—and tastes—like it came from a pro bakery. If you loved our Southern Chocolate Cobbler, you’ll adore this one—it’s just as indulgent but with a unique nutty coconut twist! If you couldn’t get enough of our Southern Chocolate Cobbler, you’ll love this one too. It’s just as rich and decadent, but with a delicious twist of toasted coconut and crunchy pecans.
Ready to bake the most moist German chocolate cake ever? Let’s dive in!
What is Baker’s German Chocolate Cake recipe?
Have you ever stopped and wondered why it’s called German chocolate cake when it’s actually as American as apple pie? Blame it on a delicious mix-up! Believe it or not, the cake owes its name to Baker’s German’s Sweet Chocolate—the star ingredient created in 1852 by a guy named Sam German.
This isn’t your average chocolate cake—it’s a showstopper. Imagine light, airy chocolate layers paired with a rich, gooey coconut-pecan filling that tastes like caramel. And if you really want to take it up a notch? Drizzle it with smooth, velvety chocolate ganache.
You’ve probably heard the old saying, « The way to a man’s heart is through his stomach. » Well, one bite of this, and—boom!—you’ve got pure magic.
Honestly, why waste money on some dry grocery-store cake when you can whip up the real deal at home? Come on – tie that apron a little tighter and let’s turn your kitchen into the best bakery in town!
Why You’ll Love This Baker’s German Chocolate Cake Recipe
1. Unbeatable Moisture & Flavor
No more dry cake disasters! Our 7 secret tips (like adding sour cream and brushing with syrup) guarantee a super-moist, tender crumb with deep chocolate flavor.
2. Cheaper (and Tastier) Than Bakery Cake
Why spend $40 on a fancy cake when you can make an even better one at home? This recipe uses simple, affordable ingredients without skimping on quality.
3. That Dreamy Coconut-Pecan Frosting
But let’s be real – that frosting is the MVP here. We’re talking butter-rich, packed with crunchy toasted pecans and sweet coconut shreds. Honestly? It’s like someone took your favorite candy bar and turned it into cake magic. One taste and you’ll be ruined for any other dessert!
If you enjoyed our Homemade Red Velvet Cake, you’ll flip for this Southern gem. Ready to impress your family? Let’s bake!
How to Make Baker’s German Chocolate Cake Recipe
Quick Overview
✔ Prep Time: 20 mins
✔ Cook Time: 35 mins
✔ Total Time: 1 hour (+ cooling)
✔ Difficulty: Easy
✔ Key Features: Super moist chocolate layers and an easy, homemade coconut-pecan frosting that’s full of flavor.
Key Ingredients
For the Cake:
- 1 package ( 4 oz) bar of Baker’s German’s Sweet Chocolate
- ½ cup water
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk *(or 1 cup milk + 1 tbsp vinegar)*
For the Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- ½ cup butter
- 1 tsp vanilla extract
- 1 ⅓ cups shredded coconut
- 1 cup chopped pecans, toasted
Step-by-Step Instructions
1. Melt the Chocolate
- Take your small pot and toss in the Baker’s chocolate with just a bit of water. Keep the heat low and stir it slowly as it melts – you’ll know it’s ready when it gets all glossy and smooth. When it’s completely melted, just scoot it off the heat and let it hang out until you need it.
2. Mix the Dry Stuff
- First, take a big bowl – whatever you’ve got handy. Dump in the flour, baking soda, and salt right on top of each other. Then just mix them up with a quick stir or two – don’t overthink it, you just want everything blended together.
3. Butter & Sugar Party
- Next, cream the butter and sugar together until the mixture is light and fluffy—think soft, airy clouds. Crack one egg yolk at a time, making sure each one blends in before you add the next. Then, toss in the vanilla and give it a good stir to combine.
4. Bring It All Together
- Now for the fun bit—start adding the flour mix and buttermilk little by little, switching between the two.Just mix it all together until it’s combined—don’t worry about overdoing it.
- Then, gently fold in that melted chocolate—don’t rush it, you want all that goodness evenly mixed in.
5. Whip Egg Whites
- Grab another bowl and whip those egg whites until they stand up nice and tall on your beaters. Then, carefully coax them into the batter with slow, gentle folds – you want to keep all that airy goodness intact!
6. Bake to Perfection
- Divide batter into two greased 9-inch pans. Bake at 350°F for 30-35 mins (until a toothpick comes out clean).
7. Make the Frosting
- Grab a saucepan and add the evaporated milk, sugar, egg yolks, and butter. Set it over medium heat and keep stirring—don’t slack on this part. After around 12 minutes, it’ll turn into a thick, creamy dream. You’ll know it when you see it.
- Stir in vanilla, coconut, and pecans. Cool slightly before frosting.
What to Serve With German Chocolate Cake
✔ Coffee or Espresso – Balances the sweetness.
✔ Vanilla Ice Cream – For an extra-decadent dessert.
✔ Fresh Berries – Adds a refreshing contrast.
Top Tips for Perfecting This Cake
🔹 Don’t overmix – Fold egg whites gently to keep the cake light.
🔹 Use room-temperature ingredients – Ensure even mixing.
🔹 Here’s a baker’s secret: a quick brush of simple syrup locks in moisture like magic – your cake will stay fresh for days!
🔹 Toast pecans – Enhances nutty flavor.
Storing & Reheating Tips
- Keep your frosted cake fresh at room temp – just pop a cake dome over it! Stays perfect for 2 days.
- Fridge: Pop it in for up to 5 days—just let it chill on the counter before serving so the flavors wake back up.
- Freeze: For long-term storage, wrap those unfrosted cake layers well – I’m talking tight plastic wrap followed by foil – and they’ll keep beautifully in the freezer for 3 whole months!
Final Thoughts
Now you’re armed with every secret for baking a Baker’s German Chocolate Cake Recipe so moist, people will beg for your recipe. Special occasion? Random Tuesday? Doesn’t matter—This recipe’s your secret weapon to make jaws drop.
Ready to expand your chocolate recipe collection? Try our Viral Dubai Chocolate Bar or Chocolate Chip Cookies Without Brown Sugar next! And don’t forget to share your favorite creations with us on our Facebook page