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German Chocolate Cake

German Chocolate Cake

Availability: Out of stock

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Ingredients + Allergens

Additional Information

No
No
12 servings
Desserts
Gluten-Free, Peanut-Free, Corn-Free
Cakes, Cupcakes, Tortes & Frostings
No
All-Purpose Flour Artisan Blend

A favorite from childhood, this gluten-free version will transport you back! This cake makes a huge impression! Made with Pamela’s All-Purpose Flour Artisan Blend.

    FOR THE CAKE
  • 4 ounces sweet baking chocolate
  • ½ cup water
  • 2 cups (280 g) Pamela’s All-Purpose Flour Artisan Blend
  • 1 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 egg yolks, large
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 4 egg whites, large
    FOR THE FROSTING
  • 1½ cups (12 ounces) evaporated milk or cream
  • 1½ teaspoons vanilla
  • 4 egg yolks, large
  • ¾ cup (12 tablespoons) butter
  • 1½ cups sugar
  • 1½ cups chopped pecans
  • 7 ounces (approx. 2½ cups) sweetened flaked coconut

TO MAKE THE CAKE: Preheat oven to 350°. Prepare three 8 or 9-inch round cake pans by lining bottoms with parchment paper, then spraying pans with nonstick cooking spray.

Stir chocolate and ½ cup of water together until melted in the top of a double boiler (or in a bowl set over a pan of boiling water); remove from heat and set aside.

In a medium bowl, mix together All-Purpose Flour Artisan Blend, baking soda and salt; set aside.

In bowl of electric stand mixer with paddle attachment, mix butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add melted chocolate and vanilla and mix well. Add flour mixture and buttermilk alternately, beating after each addition until smooth.

Whip egg whites in separate bowl until stiff peaks form. Gently fold into batter until combined. Divide batter evenly between cake pans.

Bake for 30 to 35 minutes or until cake springs back with a gentle touch in center. Cool for 15 minutes before turning out onto racks. Cool completely before frosting.

TO MAKE THE FROSTING: In a medium pan, whisk evaporated milk with vanilla and egg yolks until well blended. Add butter and sugar and cook on medium heat until thick and golden brown, stirring constantly, about 10 to 12 minutes. Stir in the nuts and coconut. Cool completely before frosting cakes.

Spread a third of the frosting over each cake layer and stack the layers.

NOTE: Keep leftover cake, covered, in refrigerator.

© Pamela's Products, Inc.

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Pattycake 06/174/2019 06/24/2019
Any suggestions for high altitude adjustments. My cake fell in the middle
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Hi Patty,
Since we are pretty close to sea level, we do not have a test kitchen at higher altitudes. We do offer some general high altitude baking directions which are not recipe specific:
Decrease water by 1-2 tablespoons
Increase oven temperature by 25 degrees
Increase baking time by 5-15 minutes, checking at 5 minute intervals
Hope this helps!
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Sphynxgirl 03/80/2019 03/22/2019
This recipe is actually identical to the Baker's German's sweet chocolate baking bar recipe except the original recipe calls for AP (regular wheat) flour. I used my own GF flour blend and whey from my homemade lactose free yogurt in place of the buttermilk and it turned out incredible. I almost forgot, I also added 1T. of cocoa to my flour mixture for just a touch more chocolate. I do a lot of GF baking and this was one of the best cakes I've made in the last couple months. My husband, who is not GF, also really liked this cake.
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Rita Kemmerer 06/153/2019 06/03/2019
Best German Chocolate cake I have ever tasted! Everyone raved about it. Thank you for sharing your recipes! It is so great to get to eat cake again! Your recipe is very easy to follow.
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Rita Kemmerer 02/57/2019 02/27/2019
Thank you for this great gluten free recipe!!! Can`t wait to try it for our German food party. It is great to read the positive replies. I am amazed how many want to change the ingredients knowing that your kitchen has perfected it before you shared it with all of us who wants great taste without the gluten. I give you my feedback from myself as well as my friends whom don't go gluten free!!! I will give my 5 stars after I make and bake!
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Brenda 02/55/2019 02/25/2019
I made this for a birthday party for a friend and it turned out delicious. No one could tell it was gluten-free because it was so yummy.
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Marsha Popp 02/45/2019 02/15/2019
I got a lot of good comments about the German Chocolate Cake, and I even had to adapt it for lactose intolerance. My boyfriend and 4 out of 4 work buddies all pretty picky people thought the cake was exceptionally good.





I used a can of evaporated coconut milk for the 1 1/2 cups of evaporated milk for the icing and used quinoa milk with 1 tablespoon of white vinegar to substitute for the 1 cup of buttermilk.
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Loretta 09/243/2019 09/01/2019
It is just as good the next day, IF there was any leftover!
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Diana V 09/243/2019 09/01/2019
Beautifully!
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kathryn klein 08/212/2019 08/01/2019
How well does this cake hold up over-night?
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Scott 01/09/2018 01/10/2018
Tried this recipe today. Pretty darn good! I'm saving this one.
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