What makes Baker's German chocolate cake different from regular chocolate cake?

The key difference lies in the chocolate and the frosting . While most chocolate cakes use dark or semi-sweet chocolate, Baker's German chocolate cake uses Baker’s German’s Sweet Chocolate , which is milder and sweeter. Also, instead of buttercream or ganache, it’s topped with a coconut-pecan caramel frosting , giving it a nutty, chewy texture that stands out.

What kind of chocolate is used in Baker’s German chocolate cake?

The signature ingredient is Baker’s German’s Sweet Chocolate , created in 1852. It contains more sugar than other baking chocolates and melts into a smooth, rich blend that defines the cake’s flavor. Substituting with other chocolates alters both taste and texture.

Can you make Baker’s German chocolate cake from scratch?

Absolutely—and it’s worth it. Making Baker's German chocolate cake from scratch ensures better texture, flavor, and freshness. You control the ingredients, use real butter, and prepare that famous coconut-pecan frosting the traditional way—just like grandma used to.

How do you make the classic coconut-pecan frosting for German chocolate cake?

Combine evaporated milk , egg yolks , sugar , and butter in a saucepan and cook over medium heat until thickened. Stir in vanilla , shredded coconut , and chopped pecans . Let it cool before spreading. It should be sticky, rich, and full of texture.

What’s the best way to store and keep Baker’s German chocolate cake moist?

Keep it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. For longer storage, freeze individual slices or the entire cake (wrapped tightly). Always let refrigerated cake sit at room temperature before serving.

Can Baker’s German chocolate cake be frozen for later use?

Yes! Wrap slices or whole cakes tightly in plastic wrap and foil , then freeze for up to 2 months . To thaw, move it to the fridge overnight, then bring to room temperature. Avoid microwaving—it ruins the texture and softens the frosting too quickly.

Baker’s German Chocolate Cake: The Best Homemade Classic (2025 Guide)

Name: Baker’s German Chocolate Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 4 oz Baker’s German’s Sweet Chocolate, chopped; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large egg yolks; 2½ cups all-purpose flour; 1 tsp baking soda; ¼ tsp salt; 1 cup buttermilk; 1 tsp vanilla extract; 4 large egg whites, beaten to stiff peaks; 1 can (12 oz) evaporated milk; 1½ cups granulated sugar; ¾ cup unsalted butter; 4 large egg yolks; 1½ tsp vanilla extract; 2 cups sweetened shredded coconut; 1½ cups chopped pecans

Baker’s German Chocolate Cake

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A rich and moist homemade Baker’s German Chocolate Cake layered with sweet coconut-pecan frosting. The classic Southern dessert that never goes out of style—perfect for holidays, birthdays, or any special gathering.

Author: Amelia
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 12 slices
Category: Dessert
Method: Baking
Cuisine: American, Southern
Diet: Vegetarian

Ingredients

For the Cake:

4 oz Baker’s German’s Sweet Chocolate, chopped
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large egg yolks
2½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup buttermilk
1 tsp vanilla extract
4 large egg whites, beaten to stiff peaks

For the Coconut-Pecan Frosting:

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

Instructions

To Make the Cake:

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Melt chocolate in microwave or double boiler. Cool slightly.
Cream butter and sugar in a large bowl until fluffy.
Add egg yolks one at a time, beating after each addition.
Stir in melted chocolate and vanilla.
In a separate bowl, mix flour, baking soda, and salt. Add to the batter alternately with buttermilk.
Fold in beaten egg whites gently.
Divide batter evenly among the pans. Bake for 25–30 minutes or until a toothpick comes out clean.
Cool 10 minutes in pans, then remove to wire racks to cool completely.

To Make the Frosting:

In a saucepan over medium heat, combine evaporated milk, sugar, butter, and egg yolks.
Cook and stir constantly for 10–12 minutes until thickened and golden.
Remove from heat. Stir in vanilla, coconut, and pecans.
Cool until thick enough to spread.

To Assemble:

Place one cake layer on a plate, top with frosting.
Repeat with second and third layers.
Spread remaining frosting on top. Sides may be left unfrosted traditionally.

Notes

For a dairy-free version, substitute butter with vegan butter and evaporated milk with full-fat coconut milk.
Toasting the pecans before adding enhances flavor.
Cake layers and frosting can be made a day ahead.
Let cake sit at room temperature for 30 minutes before serving if refrigerated.

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