What is the difference between German chocolate and Baker's chocolate?

German chocolate, specifically Baker’s German Sweet Chocolate , is a sweetened baking chocolate developed by Samuel German for the Baker’s Chocolate Company. It’s smoother, milder, and sweeter than unsweetened Baker's chocolate, which has no added sugar and is much more bitter. If you’re following a Baker’s German choc cake recipe , be sure to use the sweet German version, not unsweetened Baker’s chocolate.

What happened to Baker's chocolate?

Baker’s Chocolate, one of America’s oldest chocolate brands, was acquired by Kraft Foods (now Kraft Heinz). Though it’s no longer heavily advertised, its core products — including Baker’s German Sweet Chocolate — are still available in most grocery stores and online. The brand’s legacy lives on, especially through the popular Baker’s German choc cake recipe .

What's the difference between chocolate cake and German chocolate cake?

Regular chocolate cake typically uses cocoa powder or unsweetened chocolate, often paired with buttercream or ganache. German chocolate cake, on the other hand, uses sweet Baker’s German chocolate in the batter and is topped with a rich coconut-pecan frosting. The result is a softer, sweeter, and nuttier flavor unique to the Baker’s German choc cake recipe .

What are the ingredients for a German chocolate cake?

A classic Baker’s German choc cake recipe includes Baker’s German Sweet Chocolate, buttermilk, flour, sugar, butter, eggs, and vanilla for the cake. The frosting calls for evaporated milk, egg yolks, sugar, butter, coconut, and chopped pecans. These ingredients come together to create the cake’s signature sweet and nutty flavor.

What can I use instead of Baker's German chocolate?

If you can’t find Baker’s German Sweet Chocolate , you can substitute 4 ounces of unsweetened chocolate with 4 tablespoons of sugar. Melt and blend well before using in your recipe. While it’s a good workaround, the authentic taste of the Baker’s German choc cake recipe is best achieved with the original chocolate.

Why is it called Baker's chocolate?

Baker’s Chocolate was named after Dr. James Baker, who co-founded the first chocolate mill in the U.S. in 1764. The “German” part comes from Samuel German, who created the sweet baking chocolate used in the now-famous Baker’s German choc cake recipe . The name has nothing to do with nationality or being a baker by trade — just history.

Baker's German Choc Cake Recipe: The Best Classic Cake You’ll Ever Bake

Name: Baker’s German Choc Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 oz Baker’s German Sweet Chocolate, chopped; ½ cup boiling water; 2 cups sugar; 1 cup (2 sticks) unsalted butter, softened; 4 large eggs, separated; 1 tsp vanilla extract; 2½ cups cake flour; 1 tsp baking soda; ½ tsp salt; 1 cup buttermilk; 1 can (12 oz) evaporated milk; 1½ cups sugar; ¾ cup (1½ sticks) butter; 4 large egg yolks; 1½ tsp vanilla extract; 2 cups sweetened flaked coconut; 1½ cups chopped pecans

Baker’s German Choc Cake Recipe

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A rich, moist, and classic chocolate layer cake topped with buttery coconut-pecan frosting. This Baker’s German choc cake recipe brings a nostalgic flavor and perfect texture every time — ideal for celebrations or cozy weekends.

Author: Amelia
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Cake:

4 oz Baker’s German Sweet Chocolate, chopped
½ cup boiling water
2 cups sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs, separated
1 tsp vanilla extract
2½ cups cake flour
1 tsp baking soda
½ tsp salt
1 cup buttermilk

For the Coconut-Pecan Frosting:

1 can (12 oz) evaporated milk
1½ cups sugar
¾ cup (1½ sticks) butter
4 large egg yolks
1½ tsp vanilla extract
2 cups sweetened flaked coconut
1½ cups chopped pecans

Instructions

Preheat oven to 350°F. Grease and flour three 9-inch round cake pans; line bottoms with parchment paper.
Melt chocolate in boiling water, stirring until smooth. Cool slightly.
In a large bowl, cream butter and sugar until fluffy. Add egg yolks one at a time, beating well.
Stir in vanilla and melted chocolate.
Sift together flour, baking soda, and salt. Add to the batter alternately with buttermilk.
Beat egg whites until stiff; fold gently into batter.
Divide batter among pans. Bake 30–35 minutes or until toothpick comes out clean. Cool 10 minutes in pans, then remove to wire racks.

For the Frosting:

In a saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature until spreadable.

To Assemble:

Place one cake layer on serving plate. Spread ⅓ of frosting on top.
Repeat with remaining layers and frosting. Do not frost sides of cake.
Garnish with extra pecans or coconut if desired.

Notes

To substitute Baker’s chocolate: use 4 oz unsweetened chocolate + 4 tbsp sugar.
Store at room temperature for 2 days or refrigerate up to 7 days.
Freeze slices tightly wrapped for up to 2 months.
For a gluten-free version, use a 1:1 gluten-free flour blend with ½ tsp xanthan gum.

Find it online: https://recipesbyamelia.com/bakers-german-choc-cake-recipe/