This past weekend I had a cake tasting for an upcoming wedding and one of the requested flavors was German Chocolate Cake. Well, I’ve never made a German Chocolate Cake, but I’m always up for a new chocolate recipe, so I went for it.
Since most of the cakes I do start with a cake mix, that’s where I started for this cake too. I read through a recipe in the Cake Mix Doctor book and adapted it to my liking!
It turned out soooo yummy! I’m huge chocolate fan so in my opinion, you can’t really go wrong with any chocolate cake, but this cake was just scrumptious!!
For the frosting, I made my usual chocolate buttercream recipe (cut in half) with a few modifications and the addition of cream cheese, of course! The addition of cream cheese might have made this my new favorite frosting… it was just SO creamy and perfect and wonderful!
I might have eaten a few spoonfuls straight out of the bowl.
I could have eaten it straight of the bowl with a spoon, but I didn’t 😉 ! Next time, I might even try it with a little more cream cheese to see what happens… it was fantastic!
Now, before you yell at me, I didn’t do the typical German Chocolate Cake frosting – where there is coconut and pecans actually mixed into the frosting, but that’s just a technicality, right?
There are pecans. There is coconut. There is chocolate. All is good. However, if you don’t like the coconut and/or pecans, you could easily omit them from this cake and it would still be delectable!!
Any questions or comments about this recipe? Please leave me a comment!
And here’s my recipe:Print
This beautifully layered german chocolate cake with buttercream frosting is sweet and moist.
- 1 box (18.75 ounces) German Chocolate cake mix (I used Betty Crocker)
- 4 ounces of milk chocolate (chips or bar)
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1/2 cup water
- 4 ounces sour cream
- 1/4 cup vegetable oil
- 3 large eggs
- 1/2 cup solid vegetable shortening*
- 1/2 cup salted butter, at room temperature (1 stick)
- 4 ounces cream cheese, at room temperature
- 1 tablespoons vanilla extract
- 3/4 cups cocoa powder
- 1 – 1.5 pounds confectioners’ sugar
- 1/2 cup of flaked coconut (optional)
- 3/4 cup chopped pecans (optional)
- 3–4 tablespoons warm water (or milk, but water allows the chocolate flavor to be stronger)
- *You can omit the shortening and double the butter to 1 cup if you prefer. The frosting will be softer, but still perfectly delicious!
- Preheat the oven to 325°. Lightly spray (2) 8″ pans with Baker’s Joy (or spray with non-stick spray then dust them with cocoa powder).
- Chop the chocolate (if necessary), then place into a microwave safe bowl. Microwave on high power for 60-90 seconds, stirring with a fork every 30 seconds until completely melted.
- In a large mixing bowl, combine the melted chocolate, cake mix, pudding mix, water, sour cream, oil and eggs. Mix for 2-3 minutes until completely smooth (the batter will be thick). Scrape down the bowl periodically as needed.
- Bake for 28-32 minutes or until the top springs back when lightly pressed with your finger.
- While the cake is baking, we’ll make the frosting. In a mixing bowl, add the butter, shortening, cream cheese and vanilla. Cream until smooth, but do not over-beat. Add in the cocoa powder and 1 pound of the confectioner’s sugar. Then add in 1-2 tablespoons of milk until the frosting easily mixes.
- Now this next step is not going to be terribly specific. Continue adding confectioner’s sugar and/or milk until the desired consistency is desired. If you like a softer frosting, you may want to add more milk and less powdered sugar. If you want a stiffer frosting for piping or decorating, you may need more powdered sugar and less milk. You’ll have to play with it until you get the desired texture.
- When you’re done, stick the frosting in the refrigerator to chill.
- After the cakes are done, take them out of the oven and allow them to cool for 10 minutes in the pan. Then flip them out onto cooling racks and allow them to completely cool – at least 30 minutes.
- When cooled, place one layer on a cake plate with the bottom side up. Frost with a generous layer of frosting, and if you’re going all out, then sprinkle the coconut over the frosting and gently press it into the frosting with your hand. Then sprinkle about 1/4 cup of the chopped nuts over the coconut.
- Stack the second layer of cake on top of that and then frost the entire out side of the cake. Sprinkle the remaining pecans over the top of the cake. You can pipe a border if you like or leave it as is.
- Category: desserts
Keywords: german chocolate, buttercream, filling, swirl, icing recipe, frosting, cream cheese