20 January, 2020
Homemade German Chocolate Cake Recipe – Moist and Delicious
This homemade German Chocolate cake recipe is moist, delicious and our family’s absolute favorite cake! I like to make it at least one day ahead to give the cake time to soak up some of the frosting, creating a very moist cake.
It was always a tradition in my parent’s home, while I was growing up, to make Jesus a birthday cake at Christmas. My mom would choose one or two of her youngest grandchildren to come over and help her make it. Then we would have our family get together on Christmas Eve and eat the birthday cake. We have a lot of memories around this cake!
In the past few years, I have taken over the job of making Jesus’s birthday cake. I am looking forward to the time when I will have grandchildren to come over and help. My younger kids will help but they really just like licking the bowl at the end.
Homemade German Chocolate Cake Recipe
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1 package Baker’s German Sweet Chocolate
1 cup butter – softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
- Preheat oven to 350 degrees. With cooking spray, spray and flour 3 – 9-inch cake pans.
- Sift together flour baking soda and salt. Set aside.
- In a small pan, heat water and chocolate until melted. Remove from heat and allow to cool.
- In a large bowl, cream together butter and sugar in a Kitchen Aid Mixer with the paddle attachment. Beat until light and fluffy.
- Beat in egg yolks one at a time. Mixing well after each addition.
- Blend in the chocolate mixture and vanilla.
- Beat in the flour mixture alternating with the buttermilk, mixing just till incorporated.
- IN a large glass or metal mixing bowl of your Kitchen Aid Mixer, beat egg whites till stiff peaks form. Fold 1/3 of the egg whites into the batter, then quickly blend in the rest of the egg whites till no streaks remain.
- Pour batter evenly into 3 – 9 inch prepared pans. Bake in preheated oven for 30 minutes or until a toothpick inserted into the middle of the cakes comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto a wire rack.
2 cups white sugar
2 cups evaporated milk
1 cup butter
6 egg yolks, beaten
2 2/3 cups flaked coconut
2 cups chopped pecans
2 teaspoon vanilla
- In a saucepan combine, sugar, evaporated milk, butter, and egg yolks. Cook over low heat, stirring constantly till thickened. Remove from heat. Stir in coconut, pecans, and vanilla.
- Spread filling between layers and on top of the cake.
- Put the cake in a cake carrier or an airtight container to sit overnight. The cake is always better after it has sat overnight.
I would love to know how this cake has turned out for you! Do you have any questions? Please put your comments, suggestions as well as questions in the comment section below!