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German chocolate cake recipe

German chocolate cake recipe

German chocolate cake recipe

5 cups flour

cake

The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This cake is incredible! I think the hundreds of reviews of this recipe speak for themselves, but let me add my own testament that this German Chocolate Cake is THE CAKE that every person in my family requested for their birthday growing up. I was super lucky, being a twin, because my mom would make both of our favorites: German chocolate cake for my sister, andThe name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. My family’s version is a chocolate cake with chocolate frosting covering the cake and coconut frosting on top and in the center of the cake. This cake seriously can’t be beat, especially if you’re a chocolate lover! (Source: carrot cake for me! (Source:

2. Bake at 375°F: Pour batter into prepared 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily. (Source: tastesbetterfromscratch.com 1. Make the chocolate cake: Combine dry ingredients (sugar, flour, cocoa, baking powder, baking soda and salt). Combine wet ingredients (eggs, buttermilk, oil and vanilla). Mix together and stir in boiling water. (Source:tastesbetterfromscratch.com t

3. Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake. (Source: tastesbetterfromscratch.com)2. Bake at 375°F: Pour batter into prepared 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily. (Source:astesbetterfromscratch.com)))

tastesbetterfromscratch.com)5. Assemble: Place one of the cake rounds on your serving stand or plate. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of cake. Stack the second cake round on top. Smooth chocolate frosting over the entire cake. Spoon remaining coconut frosting on top of the cake. (Source:

for the swirls on top of this cake, but I also love the Wilton 1M tip. (Source: tastesbetterfromscratch.com . Those three items right there are my favorites for cake and cupcake decorating. (Source:tastesbetterfromscratch.com tTo Make Ahead: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before you’re ready to frost the cake, to give them time to come to room temperature. (Source:astesbetterfromscratch.com)))

freeze

To Freeze: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen–they are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come to room temperature before serving.)Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racksThe BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This cake is incredible! (Source:Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake. (Source: to cool completely. (Source:

tastesbetterfromscratch.com tastesbetterfromscratch.com tastesbetterfromscratch.com)))Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filliPlace one of the cake rounds on your serving stand or plate. (Source:

Make Ahead Instructions: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before you're ready to frost the cake, to give them time to come to room temperature. (Source: tastesbetterfromscratch.com Spoon remaining coconut frosting on top of the cake. (Source:tastesbetterfromscratch.com))Stack the second cake round on top. Smooth chocolate frosting over the entire cake. (Source:ng and edge of cake. (Source:

Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen--they are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come to room temperature before serving. (Source: tastesbetterfromscratch.com)

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