12 Tips For Making German Chocolate Cake Like A Pro

German chocolate cake is definitely not German in origin, but that doesn't take away from the fact that it's a glorious cake. The dessert is technically named after Samuel German, who created a baking chocolate product named German's sweet chocolate in 1852. Years later, in 1957, a baker used that chocolate to develop a heavenly cake with nutty frosting. People still make the sweet treat to this day because of its indulgent nature — it's a tender, sweet chocolate cake that supports layers of thick custard icing, full of coconut and pecan bits. The frosting has notes of caramel and vanilla, too.

In order to make the best cake possible, there are some pointers that you can follow along the way. To start, make sure you use an actual German chocolate cake recipe rather than something like, say, a devil's food cake. Not every chocolate cake is the same. They vary in baking methods and the type of chocolate you use. Whether this is your first time making it or you just want some extra advice for next time, these pro tips ensure your dessert has all the recognizable features of a genuine German chocolate cake (and a delicious one at that).

When you make this type of cake, it turns out best when you use cake flour — go figure, right? Cake flour has a different composition than AP flour or other flour on the market. Regarding protein content, it might have around 50% less than AP flour, depending on the brand. Why does protein matter in cake recipes, exactly? Flour with higher protein makes the cake's crumb more compact, meaning it's denser. So, since cake flour has smaller amounts of protein, it produces airy baked goods. Companies rigorously process cake flour, which they make with soft wheat, to give it a light consistency. This helps with recipes like this one, where you fold the meringue into the batter because you don't want the flour to weigh down the fluffy egg whites and deflate all of the air out of them.

Furthermore, since the flour granules are so fine, it effortlessly blends with liquids. However, that doesn't mean you should skip out on sifting it. Take that extra step to run it through a sieve, even if the bag says it's pre-sifted, because it might clump during storage and transportation. Lastly, find a recipe that requires cake flour to begin with for the best results possible because if you try to substitute it in a recipe that asks for AP flour, it doesn't work out as well since they are so different.

Aside from blooming the cocoa powder, if you want to go the extra mile to make the cake rich, the key is to add some type of coffee to your batter. Coffee enhances the flavor of chocolate and other sweets, which is why it's the secret to making fantastic chocolate cake. So, it's not necessarily that your cake tastes like coffee. The chocolate flavor becomes more intense and more decadent instead. The easiest way is to simply use hot brewed coffee instead of water when you melt the chocolate chunks. Use plain black coffee and substitute it at a one-to-one ratio in the recipe.

Although it takes some time and effort to brew it, its impact is undeniable when you bite into the finished cake. However, if you don't want to make coffee, you can always put 1 teaspoon or so of baking espresso powder in with the dry ingredients. You can sift it right in with the flour and leavening agents. Since you only need a small amount, it doesn't affect the cake batter's consistency or make it super thick. And, since espresso powder is also dark in color, it blends right in with the chocolate cake, too, which is always a bonus.

You can always use a handheld or countertop mixer for the first part when you cream the butter and sugar (which whips air into it). Even more so, making stiff peaks with egg whites is difficult by hand, so you can surely use a mixer for that too. But since you have to incorporate egg whites into the batter later on, it's crucial that you fold it by hand during the final stages because it's a delicate process. When it comes time to finish the batter, mix a couple of scoops of the fluffy egg whites into it, which lightens up the consistency, making mixing in the rest easier. Then add the remaining whites in two or three separate additions to blend it in gradually.

Use a rubber spatula, preferably, and make sweeping motions from the bottom of the bowl onto the side and over the top to gently combine the chocolatey mix and egg whites. If you mix it too roughly or for too long, you might deflate all the air, making the cake's texture tough when it bakes. Once you add your final addition, it is okay to have tiny streaks of egg whites that aren't entirely blended in. They don't harm anything. Carefully transfer the batter to your pans to keep the air in the batter.

Since coconut makes the frosting in German chocolate cake so unique, the type of coconut you choose plays a big role in the overall taste and texture of the dessert. For instance, you can select either flaked or shredded coconut. Flaked coconut comes in thicker pieces, giving the frosting a crisp texture between the creamy, custardy goodness. Meanwhile, shredded coconut comes in much thinner strands than the flaked version, so it's stringier. There isn't necessarily a right or wrong option, but really, it's all up to what your preferences are. Aside from the shape of the coconut products, there are also sweetened and unsweetened kinds.

The benefit of sweetened coconut is that it's typically less dry, so it has a better overall mouthfeel. However, you don't necessarily notice that the unsweetened kind lacks moisture since it's mixed in with all other frosting components. Of course, the significant difference is that the sweetened one is sugary. Some people think it's overkill for an indulgent cake like this and that the unsweetened kind is better because it helps balance all of the flavors in the cake.

Using pecans straight out of the bag is safe, but when you toast them, it gives them a more pronounced flavor that makes the frosting shine. Additionally, they turn a darker brown color when you do so. It's super easy to toast them because you only need a toaster oven, conventional oven, or air fryer. They only take about 5 minutes in the air fryer, while a standard oven can take up to 10 minutes. Whichever way you do it, make sure that you check the nuts halfway through the cooking time to stir them. They might start to brown only on one side, so if you flip them, it makes them toast evenly.

Furthermore, give them a rough chop before you incorporate them into the icing. This step prevents them from being too chunky in the frosting and weighing it down, especially if you plan to frost the sides of the cake and not just in between the layers. If you own a food processor, you can surely take advantage of it to break the nuts into smaller pieces in a matter of moments. Otherwise, a handy chef's knife does the job perfectly. It's a good idea to set aside some so you can use them later when you decorate the face of the cake.

Waiting until all the components cool before you assemble your cake is a key step in the baking process — although, it's undoubtedly hard to keep patient when it's coming along great, and you want to see the final product. However, it's important that you remain strong. If you try to build the cake while the frosting is still hot, it doesn't remain intact when you spread it, so it slides off. Even worse, if you put it on the sides of the cake, it all droops down into a pool on the bottom. Moreover, allowing the icing to rest gives it time to thicken to the proper consistency.

In regard to the cakes, they are extremely breakable when still warm. They don't have the structure they need to hold the frosting's weight, so it causes the cake to cave in on itself. As you can imagine, both instances are a disaster. If you are in a hurry, you can always transfer the components to the refrigerator to speed up the cooling process. Or, you can make the components a day in advance so they are ready for use the next day when you need them. Finally, when you build the dessert, ensure you have enough frosting for each layer. So if you have three cake layers, split the frosting into thirds beforehand so you don't run out before the last layer.