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Kims German Chocolate Cake Recipe
The Thanksgiving and Christmas season is our family’s favorite time of the year. We give thanks for the many blessings in our lives and we celebrate the birth of Christ as we enjoy hosting friends and family. I love to bake so I wanted to share my favorite Kims German Chocolate Cake Recipe.
It’s just one of our holiday traditions to bake this 3 layer German Chocolate Cake recipe from scratch. This German chocolate cake recipe from scratch is so moist and rich. This cake is always a favorite dessert and our guest look forward to it every year. I hope you enjoy this recipe and make it apart of one of your holiday traditions too.
The Best German Chocolate Cake Recipe Ever
Ingredients:
- 1 package – 4 oz Baker’s German Chocolate Sweet Bar
- 2 cups sugar
- 1 tsp. salt
- 2 ¼ cups Swans Down Cake flour
- 1 cup Guernsey brand buttermilk
- 4 eggs (room temperature)
- 1 tsp. baking soda
- 2 tsps. Watkin’s vanilla extract
- 1 cup unsalted butter, softened
Preheat oven to 350 degrees. Grease 3 9 -inch round pans. Line the bottoms of each pan with parchment paper cut to fit. Grease the paper and flour the pans. You can also use Pam Baking spray. Melt chocolate over low heat or microwave for 2 to 4 minutes on medium. Stir several times. Cool
Stir flour, salt and soda together; set aside. Cream butter about 30 secs. Add sugar gradually and cream for several minutes. Blend in chocolate and vanilla. Add eggs one at a time and cream well between each addition until light and fluffy. Add flour mixture in 3 parts, alternate with 2 parts of milk ending with the flour mixture. Beat on low speed for each addition just until combined.
NOTE: Mixing too much will make your cake dense and chewy. You want it to be light and fluffy so be sure to not over mix.
Spread batter evenly into prepared pans. Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on wire rack 15 minutes before removing from pans. Finish cooling completely on wire rack.
Coconut Pecan Frosting:
- 1 cup evaporated milk
- 3 egg yolks
- 1 cup Domino sugar
- ½ cup butter
- 2 cups shredded coconut
- 1 tsp. Watkins vanilla extract
- 1 ½ cups chopped pecans
Combine milk, sugar, egg yolks and butter in saucepan. Cook and stir over medium heat for about 10 minutes until mixture thickens. Remove from heat and set aside. Stir in vanilla extract, coconut and pecans. Let cool to spreading consistency while stirring occasionally. Spread coconut frosting between layers and on top of cake. You can keep it unfrosted on the sides or you can finish it off by adding a delicious chocolate frosting along the sides.
NOTE: Be sure to stir frequently so the egg mixture does not scorch and scramble your egg
German Chocolate Cake Recipe Frosting:
- 1 pound confectioners sugar
- ¼ cup evaporated milk
- 1/3 cup unsweetened cocoa powder
- 1 tsp. vanilla
- ¼ cup butter, softened
- 1/8 tsp. Salt
Beat all ingredients together until smooth and spreadable. Spread along the sides of the cake for delicious and finished look.
Enjoy!
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