Thursday, October 27, 2011

German Chocolate Cake

I haven't done a food post in ages! I miss them but recently I haven't had the urge to bake, let alone take photos of it all. Since I was 'forced' to bake for my godfather's birthday, why not at least take a photo of what ended up to be a beautiful cake. Well, forced sounds horrible, I was happy to make the cake but it was however, under deadline... eek! 

To be honest, I'm not the hugest fan of German chocolate cake. I love chocolate cake. I love chocolate cream cheese frosting. I love coconut and I love pecans. But the combination of all of those things together just does not do it for me for some reason.

So when I tell you I didn't like this cake, please don't be discouraged or swayed away from trying this recipe! I made it for my dear Godfather's birthday and he loves German chocolate cake. That being said, he said this was one of the best ones he's ever had. I can't tell you if he was saying that to be sweet to me  or if it was true, but since he's a pretty honest man, I think it's probably true - whew! Let me just say though, the cake alone was fabulously moist and the frosting was deliciously smooth and tangy.

German Chocolate Cake
Yields: 24 cupcakes
Original recipe here.

For the chocolate cake:
1 box Devil's food cake
3 eggs
1/2 cup vegetable oil
1 tsp. vanilla
3/4 cup buttermilk
1 cup sour cream

For the German chocolate frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter
1 1/2 tsp. vanilla 
1 1/2 cups chopped pecans
1 1/2 cups flaked coconut

For the chocolate buttercream:
4 oz. cream cheese
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
2 tsp. vanilla
1 tbsn. milk or cream, if needed

Preheat the oven to 350 F and line two muffin tins with liners, set aside. In a large bowl, combine the oil, eggs and vanilla. Sift about 1/3 of the cake mix and mix until combined. Add the buttermilk and stir until combined. Add another 1/3 of the cake mix, stir to combine. Add the sour cream, then the remaining cake mix and stir until combined. Fill the cupcake liners 2/3 full and bake for 18 - 22 minutes or until an inserted toothpick comes out clean.
To make the frosting, over medium heat in a saucepan, constantly stir the evaporated milk, sugar, egg yolks and butter until thickened (basically until it boils, about 15 minutes). Stir in the vanilla, pecans and coconut. Let cool. To make the chocolate buttercream, beat the cream cheese and butter for 4 minutes, add the cocoa, powdered sugar and vanilla. Let beat for 3 minutes. If it is too thick, add some milk. If it is too thin, add some more powdered sugar. Pipe the chocolate buttercream along the edges of the cooled cupcakes to create a barrier, then add a small scoop of cooled German chocolate frosting into the center. 


  1. Hi, I am eager to try your recipe - it looks so delicious, but I am new to baking and I am unsure if the cake needs to be refrigerated due to the cream cheese in the buttercream frosting. Thanks for your help.

  2. Your cake for your grandfather is gorgeous!

  3. this looks extremely good! gym can wait till tomorrow lol

  4. This cake looks delicious and such a nice gesture for you to bake your godfather a cake.

  5. Well, I am not a fan of German Choc Cake as well but yours do looks gorgeous. I am somehow envy of your Godfather.

  6. I've never found German chocolate cakes to be appealing either, but yours looks awesome. I love the satiny, glossy texture of your frosting.

  7. This cake looks amazing!!! Love love love the pictures, it makes my mouth water :)

  8. So I totally just found your blog by searching "best egg salad" on google. This blog is even better than egg salad!
    Not only can I now make this delicious looking cake (as I am a devout baker as well), but you also informed me via your new music post that Florence came out with a new album last week. I'm studying in Germany right now and I'm so out of the music loop.. oy. Thank you!! :)


  9. @ Anonymous: it doesn't need to be refrigerated if the weather is not too warm, but if it is warm or you plan on eating it a day later, you should definitely refrigerate it!

    @ Kate: thanks so much! so sweet :)