11 June, 2020
Mom’s German Chocolate Cake
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June 11 is German Chocolate Cake Day
When I was growing up my mom made birthdays extra special. My favorite cake was my mom’s home made German Chocolate Cake and she made it every year for my birthday. I remember her toiling over it in the kitchen at our house in Azusa, only to fully appreciate the work when I had my own kids.
Today is National German Chocolate Cake Day so I asked my mom for the recipe for this blog. She said she starts with the recipe on the box of GERMAN’S Sweet Chocolate and with just a few changes. Using real buttermilk and patiently folding the batter, without over mixing, was her secret.
I don’t make this at home because I am the only one under my roof that likes coconuts and pecans. AND without that yummy frosting, it is just a cake. It will always hold good memories though.
Mom’s German Chocolate Cake
- Parchment Paper
- 3 – 9" Cake Pans
- Classic Batter Bowl
- Hand Mixer & Bowl
- Cake Tester & Releaser
- Stackable Cooling Rack Set
- Stainless Steel Whisk
- 2-qt. Nonstick Sauce Pan
- Classic Scraper
- 4 oz Bakers German Sweet Chocolate one package
- ½ Cup + 2 TBSP Water
- 2 Cups Flour
- 1 TSP Baking Soda
- ¼ TSP Salt
- 1 Cup Butter Softened
- 2 Cups Sugar
- 4 Eggs, Seperated
- 1 TSP vanilla
- 1 Cup Buttermilk
- 12 OZ Evaporated Milk (1 can)
- 1 ½ Cups Sugar
- ¾ Cups Butter
- 4 Eggs, Separated
- 1 ½ TSP Vanilla
- 3 Cups Flake Coconut
- 2 Cups Chopped Pecans
- Preheat the oven to 375° F
- Cover bottoms of 3 (9-inch) round pans with parchment; rub sides of pans with Crisco or light oil using a paper towel.
- Microwave chocolate and water in the Pampered Chef Batter Bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Beat all 8 egg whites in bowl with mixer on high speed until stiff peaks form; set aside.
- Combine flour, baking soda and salt. Set aside.
- Beat butter and sugar in large bowl with mixer until light and fluffy.
- Add 4 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.
- Add about ¾ of the egg whites a little at a time, folding gently until blended. (Mom says she get a feel when the right amount of egg whites are added, it is about 6 of them. This is where the patience is needed.)
- Pour into prepared pans.
- Bake 30 minutes or until Cake Tester & Releaser inserted in center comes out clean. Immediately run the black end of the Cake Tester and Releaser around cakes in pans. Cool cakes in pans 15 min.
- Remove from pans to wire racks; cool completely.
- Beat egg yolks, milk, and vanilla in saucepan with whisk until blended. Add sugar and butter.
- Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
- Add coconut and pecans; mix well.
- Spread the Coconut-Pecan Frosting between cake layers and onto top of cake with a Classic Scraper.