Last Updated on January 14, 2023
Have you ever tried German chocolate cake frosting sweetened with condensed milk before? If you haven’t, then I suggest you try this recipe. It is a beloved treat, unlike any other.
What separates it from regular cakes is that it is occasionally decorated with maraschino cherries and sometimes frosted with chocolate buttercream. German chocolate cake does not contain a strong cocoa flavor. So, indulge in a layered chocolate cake topped and filled with coconut pecan frosting. Also, sweet baking chocolate is traditionally used to enhance the cake’s flavor.
What is German Chocolate Cake?
German chocolate cake is a moist and light chocolate cake with a rich and delicious coconut-pecan filling. However, it resembles a red velvet cake without food coloring since it does not have a strong chocolate taste. Likewise, it is not as sweet as a bar of ordinary milk chocolate and not as bitter as a dark chocolate bar. For this reason, it is a combination of the two with 48 percent cocoa content.
Though it is called German, it originated in America. In 1852, Samuel German, an American baker, created dark baking chocolate for the Baker’s Chocolate organization. In honor of him, Baker’s German’s Sweet Chocolate is the brand name of the product. Today, many bakers have adopted this desert all around the world, even baking companies.
What you will Need on How to Make a German Chocolate Cake Frosting Sweetened Condensed Milk
Ingredients for Chocolate Cake
- 2 cups of all-purpose flour
- 2 cups of granulated sugar
- 3/4 cup of unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp espresso powder
- 1/2 cup of vegetable oil
- 2 large eggs
- 3/4 cup sour cream
- 1/2 cup of buttermilk, room temperature
- 2 tsp vanilla extract
- 1/2 cup of hot water
Ingredients for Coconut-Pecan sweetened Condensed Milk Frosting
- 1 can of sweetened condensed milk
- 1 cup toasted chopped pecans
- 3 egg yolks
- 1/2 cup of butter
- 1 1/2 of Tbs vanilla extract
- 1 cup shredded sweetened coconut
Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- Rubber spatula
- Angled spatula
- Whisk
- Medium Saucepan
- Stand mixer with whisk attachments
- 2 (8×3) baking pan
- Non-stick spray or grease pans
- Parchment paper
- Wire rack
Food Scale with Bowl, Timer, and Temperature Sensor
Step by Step to Make German Chocolate Cake
Step 1
Preheat oven to 350°F. Then grease or spray an 8×3 baking pan; line it with parchment paper.
Step 2
In a large bowl, whisk together the flour, unsweetened cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
Step 3
Using a stand mixer with a whisk attachment, pour in the wet ingredients egg, buttermilk, oil, and vanilla until incorporates.
Step 4
Pour the wet ingredients into the dry ingredients and mix to combine them, add the hot water to the batter, and then beat until it thoroughly incorporates.
Step 5
Pour the batter into the greased baking pans, then bake for 45 minutes or until a clean center comes out when a toothpick is inserted. Invert the pan on a wire rack to cool, set aside, and make the frosting.
Step by Step to Make Coconut-Pecan Frosting Sweetened With Condensed Milk
Step 1
Place the butter, egg yolks, and condensed milk in a medium-sized saucepan set over medium heat.
Step 2
Simmer for 10 minutes while constantly stirring until bubbles start to form.
Step 3
Remove the saucepan from heat and stir in the shredded sweetened coconut, toasted chopped pecans, and vanilla extract. Set aside to chill for at least 15 minutes.
Step 4
Cut the cake and frost it using an angled spatula of your choice. Once done, you can chill or serve.
Find more chocolate recipes here: Sensational Dark Chocolate Frosting and Yummy Chocolate Chip Zucchini Cake
Tips and Tricks – German Chocolate Cake Frosting Sweetened with Condensed Milk
Place the oven rack in the center, and have at least 1 inch of space between the pans and the oven’s sides. Ensure that all the refrigerated ingredients are at room temperature so that you can easily mix the ingredients.
If buttermilk is unavailable, you can make your own. Combine 1 tsp of lemon juice with a half cup of whole milk, stir around, and allow to settle for several minutes. Espresso powder will not make your chocolate cake bitter; instead, it will activate the chocolate’s rich flavors. Toast pecans for 5 minutes at 350°F, so that it’s warm when stirred into the frosting.
Cool entirely before icing since it prevents the frosting from turning into a sticky mess. It is also best to use sweetened shredded coconut because it improves the frosting taste and gives excellent sweetness. Likewise, never substitute butter with shortening because butter is tastier and richer than shortening. In thickening the frosting, it is ideal for cooking it longer till it is reduced further. Besides, it will thicken as it cools.
Read more about How Long Is Chocolate Cake Good For? 3 Best Storage Tips
German Chocolate Cake Frosting Sweetened With Condensed Milk
Equipment
- Mixing bowls
- Measuring cups
- Measuring Spoons
- Medium saucepan
- Stand mixer with whisk attachments
- 2 (8×3) baking pan
- Non-stick spray or grease pans
- Parchment paper
- Wire rack
Ingredients
Ingredients for Chocolate Cake
- 2 cups of all-purpose flour
- 2 cups of granulated sugar
- 3/4 cup of unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp espresso powder
- 1/2 cup of vegetable oil
- 2 large eggs
- 3/4 cup sour cream
- 1/2 cup of buttermilk room temperature
- 2 tsp vanilla extract
- 1/2 cup of hot water
Ingredients for Coconut-Pecan sweetened Condensed Milk Frosting
- 1 can of sweetened condensed milk
- 1 cup toasted chopped pecans
- 3 egg yolks
- 1/2 cup of butter
- 1 1/2 of Tbs vanilla extract
- 1 cup shredded sweetened coconut
Instructions
German Chocolate Cake
- Preheat oven to 350°F. Then grease or spray 8×3 baking pan; line with parchment paper.
- In a large bowl, whisk together the flour, unsweetened cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer with a whisk attachment, pour in the wet ingredients egg, buttermilk, oil, and vanilla until incorporates.
- Pour the wet ingredients into the dry ingredients and mix to combine them, add the hot water to the batter, and then beat until it thoroughly incorporates.
- Pour the batter into the greased baking pans, then bake for 45 minutes or until a clean center comes out when a toothpick is inserted. Invert the pan on a wire rack to cool, set aside, and make the frosting.
Coconut-Pecan Frosting Sweetened With Condensed Milk
- Place the butter, egg yolks, and condensed milk in a medium-sized saucepan set over medium heat.
- Simmer for 10 minutes while constantly stirring until bubbles start to form.
- Remove the saucepan from heat and stir in the shredded sweetened coconut, toasted chopped pecans, and vanilla extract. Set aside to chill for at least 15 minutes.
- Cut the cake and frost it using an angled spatula of your choice. Once done, you can chill or serve.
Notes
If buttermilk is unavailable, you can make your own. Add 1 tsp of lemon juice to a half cup of whole milk, stir around, and allow to settle for several minutes. Espresso powder will not make your chocolate cake bitter; instead, it will activate the chocolate’s rich flavors. Toast pecans for 5 minutes at 350°F, so that it’s warm when stirred into the frosting.
Cool entirely before icing since it prevents the frosting from turning into a sticky mess. It is also best to use sweetened shredded coconut because it improves the frosting taste and gives excellent sweetness. Likewise, never substitute butter with shortening because butter is tastier and richer than shortening. In thickening the frosting, it is ideal for cooking it longer till it is reduced further. Besides, it will thicken as it cools.
Servings and Preparation Time
Delicious German Chocolate Cake with Ganache Recipe
To make a delicious German chocolate cake recipe with a decadent chocolate ganache topping, you will need:
Ingredients
For the cake:
- 4 ounces sweet baking chocolate, finely chopped
- 1/2 cup water
- 2 1/2 cups all-purpose flour or 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup butter, room temperature (two sticks)
- 4 eggs, separated
- 1 teaspoon vanilla
- 1 cup buttermilk
For the filling:
- 3 egg yolks
- 1 cup granulated sugar or packed brown sugar
- 1/2 cup butter (one stick)
- 1 cup evaporated milk or sweetened condensed milk (from a 12-oz can)
- 1 teaspoon vanilla
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
For the chocolate ganache:
- 8 ounces of semi-sweet chocolate (two 4-ounce bars), finely chopped
- 1 cup heavy cream or heavy whipping cream
Equipment
- Three 8-inch or two 9-inch round cake pans
- Cooking spray
- Parchment paper
- Small saucepan
- Medium mixing bowl
- Large mixing bowl
- Small mixing bowl
- Electric Mixer
- Rubber spatula
- Offset spatula
- Wooden spoon
- Wire rack
Step-by-Step Instructions
Step One: Preheat the Oven and Prepare Cake Pans
Preheat the oven to 350 degrees Fahrenheit and grease three 8-inch round pans or two 9-inch cake pans with cooking spray. Then add parchment paper to the bottom of your cake pans and spray with cooking spray.
Step Two: Prepare Chocolate for the Cake Batter
Add the finely chopped chocolate with water to the saucepan. Heat over low heat, stirring frequently, until the chocolate is melted.
Step Three: Combine Dry Ingredients and Cream Butter and Sugar
In a medium bowl, combine the flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter and sugar on medium speed until it reaches a light and fluffy consistency.
Step Four: Add Egg Yolks, Chocolate, and Vanilla
Add the egg yolks one at a time to the sugar mixture, beating well after each addition at medium speed. Then, on low speed, add the melted chocolate and vanilla.
Step Five: Add Dry Ingredients and Buttermilk
On low speed, add half of the flour mixture to the sugar mixture and mix until just combined. Next, add half the buttermilk, then the rest of the flour mixture, and then the rest of the buttermilk.
Step Six: Add the Egg Whites
With a clean bowl and clean whisk, beat the egg whites with the electric mixer on high speed until stiff peaks form. Add the egg whites to the cake batter and carefully fold them in with a rubber spatula until just combined.
Step Seven: Bake the Cake
Pour the cake batter evenly into the cake pans and bake for 35 to 40 minutes for the 8-inch pans and 30 to 35 minutes for the 9-inch pans, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool on a wire rack.
Step Eight: Prepare the Filling
In a small saucepan, mix together the egg yolks, sugar, cup, evaporated milk, and vanilla until well mixed. Cook over medium heat for around 12 minutes, stirring frequently until the mixture becomes thick and bubbly.
Next, stir in the coconut and pecans to the mixture. Cool for around 30 minutes, stirring occasionally until the mixture is spreadable.
Step Nine: Make the Chocolate Ganache
Over medium heat, heat the heavy cream until it comes to a simmer but does not let it reach a boil. Add the finely chopped chocolate to a small bowl and pour the warmed heavy cream on top.
Allow the mixture to sit for two to three minutes before stirring to combine with a rubber spatula. Allow the ganache to fully cool before assembling.
Step Ten: Assemble the Cake
Once the cake has cooled, spread the filling between the layers of cake with an offset spatula. Then, using an offset spatula spread the chocolate ganache on the outside of the cake.
|
Bake Time |
Preparation Time |
Servings |
|
30-40 minutes |
40 minutes |
12 |
Tips and Tricks: How to Decorate a German Chocolate Cake
When making German chocolate cake with ganache, you can simply add a layer of chocolate ganache to the outside of the cake as it will give it a glossy and elegant look. In addition, you can also top your cake with toasted pecans or toasted coconut.
You can also pipe a border on your cake with any leftover ganache you have. A decorated German chocolate cake makes a wonderful cake to serve at dinner parties, birthdays, or anniversaries.
Delicious German Chocolate Cake Frosting Sweetened With Condensed Milk
German chocolate cake is sure to be a hit at any part. With a German chocolate cake frosting sweetened with condensed milk, you will impress your friends and family with your baking skills.
Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are consistently crafted with the finest ingredients, and her attention to detail is evident in the stunning and delectable results. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.