Is German chocolate the same as Baker's chocolate?

No, they are not the same. Baker’s chocolate refers to a brand owned by Kraft Heinz that produces various types of baking chocolate, including unsweetened, semi-sweet, and sweetened versions. German chocolate , specifically Baker’s German’s Sweet Chocolate , is a variety of dark baking chocolate developed by Samuel German in 1852 for the Baker’s Chocolate brand. It is sweeter than regular dark chocolate and has a mild flavor , making it ideal for the signature cake that bears its name. So while all German chocolate used in the cake is from the Baker’s brand, not all Baker’s chocolate is German chocolate.

Does Bakers still make German sweet chocolate?

Yes, Baker’s still produces German’s Sweet Chocolate and it is widely available in grocery stores and online. You’ll find it sold in 4-ounce bars , typically located in the baking aisle alongside other specialty baking chocolates. This chocolate is essential for maintaining the authentic flavor in a traditional baker’s german choc cake recipe , so if you're aiming for the real deal, it’s worth sourcing the original.

What are the ingredients in Baker's sweet German chocolate?

The ingredients in a classic Baker’s German’s Sweet Chocolate bar generally include: Sugar Chocolate liquor Cocoa butter Soy lecithin (emulsifier) Vanillin (an artificial flavor) This unique combination makes the chocolate smoother and sweeter than semi-sweet baking chocolate, which is why it's the chocolate of choice in German chocolate cake. Note: Always check the current label for updates or allergen details.

What are the ingredients for a German chocolate cake?

The base ingredients for a traditional German chocolate cake as used in this baker's german choc cake recipe include: For the Cake: Baker’s German’s Sweet Chocolate (4 oz) Boiling water All-purpose flour Baking soda Salt Unsalted butter Granulated sugar Eggs (yolks and whites separated) Buttermilk Vanilla extract For the Coconut Pecan Frosting: Evaporated milk Sugar Egg yolks Butter Vanilla Shredded coconut Chopped pecans These ingredients come together to form a soft chocolate cake with layers of sweet, nutty, custard-style frosting a dessert that’s rich, flavorful, and deeply nostalgic.

Baker's German Choc Cake Recipe – The Best Classic You Can Bake in 2025

Description

A rich, classic chocolate cake layered with gooey coconut pecan frosting. This homemade version of Baker’s German Chocolate Cake is soft, moist, and perfect for birthdays, holidays, and special occasions.

Ingredients

Scale

Cake:

4 oz Baker’s German’s Sweet Chocolate
½ cup boiling water
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 eggs, separated
1 cup buttermilk
2 tsp vanilla extract

Coconut Pecan Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 tsp vanilla extract
1⅓ cups sweetened shredded coconut
1 cup chopped pecans

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Instructions

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment.
Melt Baker’s German chocolate with boiling water. Let cool.
Cream butter and sugar until light and fluffy. Beat in egg yolks one at a time. Stir in cooled chocolate and vanilla.
Mix dry ingredients in a bowl: flour, baking soda, salt. Add dry ingredients and buttermilk alternately to the chocolate mixture.
Beat egg whites to stiff peaks and gently fold into the batter.
Divide batter evenly between pans. Bake 30–35 minutes. Let cool 10 minutes in pans, then transfer to wire racks.
For the Frosting: In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (~10–12 mins).
Remove from heat. Stir in vanilla, coconut, and pecans. Cool to room temperature before frosting cake.
Layer and frost the cake. Chill slightly before slicing.

Notes

For best results, use room temperature ingredients.
Chill frosting for 10 minutes before using for easier spreading.
Toast pecans before adding for deeper flavor.

Store cake covered in refrigerator for up to 5 days.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 33g (est.)
Sodium: 310mg (est.)
Fat: 22g (est.)
Saturated Fat: 13g (est.)
Unsaturated Fat: 6g (est.)
Trans Fat: 0g
Carbohydrates: 52g (est.)
Fiber: 1g (est.)
Protein: 5g (est.)
Cholesterol: 70mg (est.)