Here is the perfect recipe for German Chocolate Cake from Betty Crocker. This is a delicious cake with iconic coconut-pecan filling and topping. This classic chocolate cake brings the whole flavor to the table that the whole family can enjoy. So, don’t miss out. Try it today!
Ingredients
Cake
2 ¼ cups all-purpose flour or 2 1/2 cups cake flour
Cooking spray to grease pans
4 oz sweet baking chocolate
½ cup water
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter (2 sticks), room temperature
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Coconut-Pecan Filling and Topping
3 egg yolks
1 cup granulated sugar or packed brown sugar
½ cup butter (1 stick)
1 cup evaporated milk (from 12-oz can)
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans
How to make German Chocolate Cake
Preheat oven to 350°F. Prepare the three 8-inch or two 9-inch pans, grease with cooking spray. Line the parchment paper at bottom of the pans.
Heat the chopped chocolate and water in a 1-quart saucepan over low heat until chocolate is completely melted. Then remove from heat and let it cool.
Stir flour, salt, and baking soda in a medium bowl and set aside. In another bowl, mix 2 cups of sugar and 1 cup of butter with an electric mixer over medium speed until fluffy.
Add 1 egg yolk at a time to the sugar mixture and beat with an electric mixer over medium speed. Add melted chocolate and vanilla; beat over low speed. Then add half of the flour and beat until smooth. Then add half of the buttermilk and beat until smooth. Repeat this process with remaining flour and buttermilk until smooth.
In a small bowl, beat egg whites until form stiff peaks. Add into the batter, fold in with a spatula. Continue folding until egg whites and batter are well blended.
Pour the batter into pans. Bake 8-inch pans for 35 to 40 minutes, 9-inch pans for 30 to35 minutes or until wooden pick inserted in the center of the cake comes out clean.
Let the cakes cool for 10 minutes then remove from pans and let them cool completely on cooling rakes for 1 hour.
Now prepare the filling. In a 2-quart saucepan, stir the egg yolks, sugar, vanilla, evaporated milk, and butter until mixed. Cook over medium heat for 10 to 12 minutes until bubbly then add coconut and pecans. Mix them well. Remove from heat and cool it for 30 minutes.
On the cake plate, place one layer of cake and spread 1/3 of the filling with a spatula. Add the second layer and spread 1/3 of the filling. Add the third layer and spread the remaining filling, leave the sides of the cake unfrosted.
Your German chocolate cake is ready. You can store it in the refrigerator.
Betty Crocker German Chocolate Cake Mix Recipes
Equipment
- Oven
Ingredients
Cake
- 2 ¼ cups all-purpose flour or 2 1/2 cups cake flour
- Cooking spray to grease pans
- 4 oz sweet baking chocolate
- ½ cup water
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup butter (2 sticks), room temperature
- 4 large eggs, separated
- 1 teaspoon vanilla
- 1 cup buttermilk
Coconut-Pecan Fillingand Topping
- 3 egg yolks
- 1 cup granulated sugar or packed brown sugar
- ½ cup butter (1 stick)
- 1 cup evaporated milk (from 12-oz can)
- 1 teaspoon vanilla
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Prepare the three 8-inch or two9-inch pans, grease with cooking spray. Line the parchment paper at bottom ofthe pans.
- Heat the chopped chocolate and water in a 1-quart saucepan over low heat until chocolate is completely melted. Then remove from heat and let it cool.
- Stir flour, salt and baking soda in a medium bowl and set aside. In another bowl, mix 2 cups of sugar and 1 cup of butter with an electric mixer over medium speed until fluffy.
- Add 1 egg yolk at a time in sugar mixture and beat with electric mixer over medium speed. Add melted chocolate and vanilla; beat overlow speed. Then add half of the flour and beat until smooth. Then add half ofthe buttermilk and beat until smooth. Repeat this process with remaining flourand butter milk until smooth.
- In a small bowl, beat egg whites until form stiff peaks. Add into batter, fold in with spatula. Continue folding until egg whites and batterare well blended.
- Pour the batter into pans. Bake 8-inch pans for 35 to 40 minutes, 9-inch pans for 30 to35 minutes or until wooden pick inserted in the centerof the cake comes out clean.
- Let the cakes cool for 10 minutes then remove from pans and let them cool completely on cooling rakes for 1 hour.
- Now prepare the filling. In a 2-quart saucepan, stir the egg yolks, sugar, vanilla, evaporated milk, and butter until mixed. Cook over medium heat for 10 to 12 minutes until bubbly then add coconut and pecans. Mix them well. Remove from heat and cool it for 30 minutes.
- On the cake plate, place one layer of cake and spread 1/3 offilling with spatula. Add second layer and spread 1/3 of filling. Add thirdlayer and spread the remaining filling, leave the sides of cake unfrosted.
- Your German chocolate cake is ready. You can store it in refrigerator.
