Baker’s German Chocolate Cake recipe from Kraft

Indulge in the rich, decadent flavors of the classic Baker’s German Choc Cake. This recipe comes straight from the Kraft kitchens. It has moist chocolate layers and a creamy coconut-pecan frosting.

This dessert has won American hearts for generations. Get ready to bake this beloved treat in your kitchen.

Key Takeaways

• Discover the origins of the Baker’s German Chocolate Cake and its evolution into an American classic dessert.
• Learn the essential ingredients and equipment needed to make this show-stopping cake at home.
• Explore the step-by-step process for creating the perfect chocolate cake layers and the classic coconut-pecan frosting.
• Uncover tips and techniques for assembling and decorating your German Chocolate Cake with professional-level results.
• Understand the proper storage and serving methods to ensure your cake remains fresh and flavorful.

The History Behind Baker’s German Chocolate Cake

The german chocolate cake recipe has a rich history that started in the mid-19th century. It all began with the Baker’s Chocolate Company, a leader in American chocolate.

Origins of Baker’s Chocolate Company

In 1780, Dr. Lewis Asher Baker started the Baker’s Chocolate Company in Massachusetts. It was one of the first to make high-quality chocolate in the U.S. Their focus on quality and innovation led to the famous baker’s german chocolate cake.

How German Chocolate Got Its Name

The “German” in the cake’s name doesn’t mean it’s from Germany. It’s named after Samuel German, a chocolatier who made a sweet dark chocolate for Baker’s in 1852. This chocolate, called “German’s Sweet Chocolate,” is the main ingredient in the cake.

Evolution into an American Classic

The german chocolate cake recipe became famous in the 1950s. A Dallas newspaper shared the recipe, saying it was from “Mrs. George Clay.” The cake’s moistness and coconut-pecan frosting made it a favorite in the U.S., becoming an American classic.

Today, the baker’s german chocolate cake is still a favorite. Its rich taste and nostalgic charm keep it loved. Its lasting popularity shows the genius of the Baker’s Chocolate Company and Samuel German’s creation.

Essential Ingredients for Your German Chocolate Cake

Making the perfect German chocolate cake needs the right ingredients. Whether you’re using a recipe for german chocolate cake or the classic baker’s german choc cake recipe, choose the best to get that rich, decadent taste. This taste makes the cake a beloved American dessert.

The chocolate is key. Use Baker’s German Sweet Chocolate for its unique flavor. Along with this chocolate, you’ll need a few more things:

• All-purpose flour for the cake batter
• Granulated sugar to sweeten the layers
• Butter and eggs for a moist crumb
• Buttermilk for a tangy touch
• Baking soda and baking powder for rise and structure
• Vanilla extract to boost the flavor

For the coconut-pecan frosting, you’ll need:

1. Evaporated milk
2. Egg yolks
3. Granulated sugar
4. Butter
5. Sweetened shredded coconut
6. Chopped pecans

The quality of your ingredients is crucial. Choose the best to make your baker’s german choc cake recipe a hit.

Ingredient	Amount
Baker’s German Sweet Chocolate	4 ounces
All-purpose flour	2 cups
Granulated sugar	1 1/2 cups
Butter	1/2 cup
Eggs	4 large
Buttermilk	1 cup
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Vanilla extract	1 teaspoon

Baker’s German Choc Cake Recipe: Equipment Needed

Baking the perfect baker’s german chocolate cake needs the right tools. Whether you’re experienced or new, the right pans, mixers, and accessories are key. They help make this classic Kraft recipe a success.

Baking Pans and Tools

You’ll need two 9-inch round cake pans for the layers. Make sure they’re at least 2 inches deep. Grease them with butter or non-stick spray for easy cake release.

A set of wire cooling racks is crucial for cooling the cake layers. You might also use parchment paper to line the pans. This makes removing the cakes easier.

Mixing Equipment

A stand mixer with a paddle or a handheld electric mixer is best for the batter. They ensure a smooth, creamy texture. If you don’t have a mixer, a wooden spoon or whisk will do.

For the coconut-pecan frosting, use a stand mixer with a whisk or a handheld electric mixer. The whisk adds air for a light, fluffy frosting.

Additional Kitchen Essentials

• Measuring cups and spoons
• Large mixing bowls
• Rubber spatula
• Cake turntable or rotating stand (optional)
• Offset spatula for frosting the cake
• Toasting pan or sheet for the pecans

With the right equipment, you’re ready to make a baker’s german chocolate cake that’s a Kraft recipe dream. Get your tools ready and let’s bake!

Preparing the Chocolate Cake Layers

Baking the perfect german chocolate cake layers is key to a great dessert. Whether you’re using the baker’s german choc cake recipe or your own version, getting the chocolate cake right is essential. Let’s go through the steps to make sure your german chocolate cake recipe is moist, fluffy, and full of flavor.

First, preheat your oven to 350°F (175°C). Grease and flour your baking pans. This recipe usually needs two 9-inch round cake pans. But, you can also use a 9×13 inch baking dish for a sheet-style cake.

1. In a large mixing bowl, mix together the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisk until well combined.
2. In another bowl, beat the wet ingredients: eggs, buttermilk, vegetable oil, and vanilla extract. Blend until smooth and creamy.
3. Pour the wet ingredients into the dry ingredients, mixing on medium speed. Keep mixing until the batter is smooth and free of lumps. Don’t overmix to avoid a dense cake.
4. Split the batter evenly between the prepared pans. Smooth the tops with a spatula for even layers.
5. Bake the cake layers for 25-30 minutes. They’re done when a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before cooling them completely on a wire rack.

Now that your chocolate cake layers are baked, you’re closer to making your german chocolate cake recipe. Remember, the right mixing and baking are crucial. They help achieve that moist and tender texture that everyone loves.

Making the Classic Coconut-Pecan Frosting

No German chocolate cake is complete without its signature coconut-pecan frosting. This rich, gooey topping is key to the perfect recipe for german chocolate cake. We’ll cover how to toast pecans, get the frosting just right, and store leftovers.

Toasting Pecans Perfectly

Toasting pecans brings out their flavor and texture. Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and bake for 5-8 minutes, stirring often, until fragrant and lightly browned. Watch them closely to avoid burning. Let them cool before adding to the frosting.

Achieving the Right Frosting Consistency

The secret to great coconut-pecan frosting is in the egg mixture. In a saucepan, whisk together egg yolks, evaporated milk, and sugar. Cook over medium heat, stirring constantly, until it thickens, about 12-15 minutes. Remove from heat and stir in pecans, coconut, and salt. Let it cool a bit before using on your kraft recipes for german chocolate cake.

Storage Tips for Leftover Frosting

• Store leftover frosting in an airtight container in the fridge for up to 1 week.
• Let it come to room temperature and stir well before using.
• Freeze it for up to 3 months. Thaw in the fridge overnight before using.

Follow these tips to make the perfect recipe for german chocolate cake with a delicious coconut-pecan frosting. It’s sure to wow your guests.

Assembly and Decoration Techniques

Learning to assemble and decorate a baker’s german chocolate cake is key to making this classic American dessert. Here are some tips to help you layer the cake and apply the coconut-pecan frosting. This will make your cake look amazing.

Start by leveling the cooled cake layers so they stack evenly. Place the first layer on your serving plate or cake stand. Then, spread a lot of the german chocolate cake recipe frosting on top. Add the second layer, pressing it gently to stick.

Keep adding layers, frosting each one before stacking the next. Finish with the final layer on top.

To get a smooth frosting, use a large offset spatula or icing knife. Move it in long, sweeping motions around the cake’s sides. Start from the bottom and go up, making sure to cover everything. For the top, start in the center and move outwards in a spiral.

• Optional decorations can include:
  • Toasted coconut flakes
  • Chopped pecans
  • Chocolate shavings or curls
  • Edible flowers or fresh berries

Once your cake is decorated, put it in the fridge for at least 2 hours. This lets the frosting set and the flavors mix. You’ll get a perfect slice every time.

Storage and Serving Recommendations

To keep your Baker’s German Chocolate Cake fresh and tasty, follow these storage tips. Store it in an airtight container at room temperature for up to 4 days. This keeps the cake moist and the frosting creamy.

Proper Storage Methods

For leftovers, refrigerate the cake for up to 1 week. Use plastic wrap or an airtight container to keep it moist. Let it sit at room temperature for 30 minutes to 1 hour before serving.

Serving Temperature Tips

Serve your cake at room temperature for the best taste and texture. This lets the frosting soften and the cake layers become moist. Don’t serve it cold, as it can dull the chocolate and caramel flavors.

Freezing Guidelines

Freeze the cake for longer enjoyment. Wrap it in plastic wrap, then in a freezer bag or airtight container. Thaw it in the fridge overnight before frosting and decorating. Frozen cake stays good for up to 3 months.

FAQ

What is the history behind Baker’s German Chocolate Cake?

The Baker’s German Chocolate Cake recipe started with the Baker’s Chocolate Company in the 1780s. It was named after Samuel German, who made a sweet chocolate for the company in 1852. This chocolate is key to the cake, which became famous in the 1950s and is now a beloved American dessert.

What are the essential ingredients for a Baker’s German Chocolate Cake?

You’ll need Baker’s German Sweet Chocolate, evaporated milk, egg yolks, butter, sugar, flour, baking soda, and vanilla extract for the cake. The coconut-pecan frosting includes egg yolks, evaporated milk, butter, sugar, vanilla, and toasted pecans and coconut.

What equipment is needed to make a Baker’s German Chocolate Cake?

You’ll need cake pans, a stand mixer or hand mixer, a saucepan, and basic kitchen tools like a whisk and spatula. A double boiler is useful for melting chocolate. Also, a food processor or chopper helps with the coconut-pecan frosting.

How do I prepare the chocolate cake layers?

First, melt the Baker’s German Sweet Chocolate and let it cool. Then, cream the butter and sugar, add eggs and vanilla, and mix in the dry ingredients. Fold in the melted chocolate and bake until a toothpick comes out clean.

How do I make the classic coconut-pecan frosting?

Start by toasting the pecans. Then, whisk together egg yolks, evaporated milk, and sugar in a saucepan until thickened. Remove from heat, add butter, vanilla, toasted pecans, and coconut, and let cool.

How do I assemble and decorate the Baker’s German Chocolate Cake?

Place one layer on a plate, top with frosting, and add the second layer. Spread the remaining frosting over the top and sides. Decorate with toasted coconut or chopped pecans for a fancy look.

How should I store and serve the Baker’s German Chocolate Cake?

Store the cake in the fridge, covered, for up to 1 week. For the best taste and texture, let it come to room temperature before serving. You can freeze the cake layers and frosting separately for up to 3 months. Thaw in the fridge before assembling and serving.