Baker's German Chocolate Cake
Baker's German Chocolate Cake combines a mild, sweet chocolate cake with a decadent coconut pecan frosting to create an absolutely irresistible dessert.
Equipment
- 2 9-inch round baking pans and a cupcake pan
Ingredients
Cake
- 1 4oz package BAKER'S GERMAN'S Sweet Chocolate
- 1/2 cup water
- 4 large eggs (separated)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp. salt
- 1 cup butter (softened)
- 2 cups sugar
- 1 tsp. vanilla
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F.
- Cover bottoms of either THREE 9-inch round cake pans or TWO 9-inch round cake pans (some batter will be set aside for cupcakes if using TWO pans*) with waxed paper; spray sides with cooking spray.
- Microwave chocolate and water in large microwaveable bowl on HIGH for 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Add egg whites to cake batter and gently fold in until blended but do not over mix. Pour into prepared pans. If using three pans, divide batter evenly, if making two layers, place approximately 1/3 of the batter into each pan, and the remaining batter can be used for cupcakes.
- Bake for 30-35 minutes or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans to loosen the cake from the sides to prevent sticking. Cool cakes in pans 15 minutes. Remove from pans and transfer to wire racks. Cool completely prior to frosting with Coconut Pecan Frosting.
Notes
Pair with my German Chocolate Cake Frosting recipe.
*If making a two layer cake and using the remaining batter to make cupcakes, transfer batter into a cupcake pan lined with cupcake liners. Bake for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean, and the cupcakes spring back when lightly pressed. Remove from oven and allow to cool in pans for 10 minutes prior to removing from cupcake pan and transfering to a wire rack. Allow to cool completely prior to frosting.
Nutrition
Calories: 284kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 79mgSodium: 234mgPotassium: 59mgFiber: 1gSugar: 26gVitamin A: 447IUCalcium: 31mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.