The Ultimate Baker's German Chocolate Cake Recipe

This isn't your grandma's German chocolate cake (unless your grandma was a baking prodigy!). This recipe focuses on achieving that perfect balance of moist, decadent chocolate cake and a rich, creamy coconut pecan frosting. We'll cover everything from ingredient selection to baking tips to ensure your cake is a showstopper.

Understanding the "German" in German Chocolate Cake

Before we dive into the recipe, let's clear up a common misconception: This cake isn't actually German! The name comes from Samuel German, an American baker who created a unique type of baking chocolate in the 1800s. This bittersweet chocolate, with its lower sugar content than typical baking chocolate, is the key ingredient that gives this cake its distinctive flavor profile.

Ingredients You'll Need:

This recipe is broken down into two parts: the cake and the frosting. Make sure you have all ingredients ready before you begin!

For the Cake:

• 2 cups (250g) all-purpose flour
• 1 ¾ cups (350g) granulated sugar
• ¾ cup (60g) unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup (240ml) freshly brewed hot coffee

For the Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1 cup (100g) sweetened shredded coconut
• ½ cup (60g) chopped pecans
• 1 cup (240ml) evaporated milk
• 1 teaspoon vanilla extract

Step-by-Step Baking Instructions:

Making the Cake:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This prevents sticking and ensures even baking.
2. Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Thorough mixing is crucial for even leavening.
3. Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
4. Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Overmixing can lead to a tough cake.
5. Coffee Infusion: Gradually add the hot coffee to the batter, mixing until fully incorporated. The coffee adds depth of flavor and moisture.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Frosting:

1. Cream the Butter: In a large bowl, beat the softened butter until light and fluffy. This is key for a smooth frosting.
2. Add Sugar: Gradually add the powdered sugar, beating on low speed until combined.
3. Incorporate Wet Ingredients: Add the evaporated milk and vanilla extract, beating until smooth and creamy.
4. Add Mix-ins: Stir in the coconut and pecans.

Assembling the Cake:

1. Level (Optional): If your cake layers are uneven, use a serrated knife to level them.
2. Frost: Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.

Tips for Baker's Success:

• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for optimal mixing and texture.
• Don't Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake.
• Fresh Ingredients: Use fresh baking powder and baking soda for the best rise.
• Cooling Time: Allow the cakes to cool completely before frosting to prevent the frosting from melting.

Serving and Storage:

This cake is best served at room temperature. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

This detailed guide ensures you bake the most amazing Baker's German Chocolate Cake. Enjoy! Remember to share your baking triumphs (and challenges!) using #BakersGermanChocolateCake.