Baker’s German Chocolate Cake Recipe

A classic Baker’s German Chocolate Cake with rich chocolate layers and traditional coconut-pecan frosting, following the original method for an indulgent, nostalgic dessert.

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 75 minutes
Yield: 12 servings

Ingredients

1/2 cup boiling water 4 oz Baker's German's Sweet Baking Chocolate 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs, room temperature 1 tsp vanilla extract 1 cup buttermilk, room temperature 12 oz evaporated milk 1 1/2 cups granulated sugar 3/4 cup unsalted butter 4 large egg yolks 2 tsp vanilla extract 1/8 tsp salt 2 1/2 cups sweetened coconut flakes 1 1/2 cups pecans, toasted and chopped

Instructions

Melt Chocolate: Pour boiling water over chocolate and stir until smooth.
Mix Dry Ingredients: Whisk flour, baking soda, and salt.
Cream Butter & Sugar: Beat butter and sugar until fluffy; add eggs one at a time.
Combine Batter: Mix in chocolate and vanilla, then alternate flour mixture and buttermilk.
Bake: Divide batter in pans; bake at 350°F for 30 minutes; cool completely.
Cook Frosting Base: Heat evaporated milk, sugar, butter, yolks, and salt for 12 minutes.
Finish Frosting: Stir in coconut, pecans, and vanilla; cool fully.
Assemble: Layer cake with frosting between and on top; leave sides bare.

Notes

Toast pecans for deeper flavor. Ensure frosting thickens fully on the stove before cooling. Allow cake layers to cool completely before assembling. Freeze slices individually for best results.

Nutrition

Calories: 889
Fat: 56g
Saturated fat: 32g
Sugar: 69g
Sodium: 302mg
Protein: 10g
Carbohydrates: 90g
Fiber: 5g