Comida Kraft
Recipe Box
  • Original BAKER'S GERMAN'S Sweet Chocolate Cake

Original BAKER'S GERMAN'S Sweet Chocolate Cake

(107) 84 Reviews
Prep Time
Total Time

16 servings

Make this classic BAKER'S GERMAN'S chocolate cake recipe for your next special occasion—and see for yourself what all the fuss about German chocolate cake is about!

Read MoreRead Less

What You Need

Showing deals in Dallas, TX 75367
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  • Add egg whites; stir gently until well blended. Pour into prepared pans.
  • Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Size Wise

This beloved and classic 3-layer cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before enjoying a slice of this cake.


If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.


This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 640
% Daily Value
Total fat 38g
Saturated fat 21g
Cholesterol 165mg
Sodium 350mg
Carbohydrate 69g
Dietary fiber 3g
Sugars 54g
Protein 8g
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • DynamicLyricist |

    I can bake fairly well. However, as one other the other **** stated my cupcakes collapsed. They dipped in the middle. Don't understand this. I thought maybe I had done something wrong. So about a week later, i made the recipe again ****** certain to follow it exactly. The same thing happened. Think this recipe is different than in the 1980's because back then I made this cake without any problems. I don't understand it. No problems with any other cake but this one. So one please tell me what happened?

  • veronica.johnson79 |

    You can use Swans Down cake flour. I believe its 2 extra tablespoons per cup. It says so on the box. I always use Cake flour when baking.

  • Emjones14 |

    My grandmother used to make this cake and I've been ****** it for years, and I think it's wonderful, like the great majority of reviewers. If it doesn't turn out right for you, your oven is off or you're doing something wrong!

K:1379 v0:51120