German Chocolate Cake Frosting Sweetened With Condensed Milk

German Chocolate Cake Frosting Sweetened With Condensed Milk

Have you ever tried German chocolate cake frosting sweetened 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.

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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 the 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 is German Chocolate Cake

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 8×3 baking pan; line 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.

Making German Chocolate Cake

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 on the center, 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; by just adding 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. 

German Chocolate Cake Frosting Sweetened With Condensed Milk

Have you ever tried German chocolate cake frosting sweetened 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.
Prep Time30 mins
Cook Time45 mins
Course: Dessert
Cuisine: American
Keyword: German Chocolate Cake Frosting Sweetened With Condensed Milk
Servings: 12
Author: cakedecorist.com

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

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

Place the oven rack on the center, 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; by just adding 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

Servings and Preparation Time - German Chocolate Cake Frosting Sweetened With Condensed Milk
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