German Chocolate Cake

 German Chocolate Cake

https://tastesbetterfromscratch.com/german-chocolate-cake

Made this for Scott's 55th birthday (2025).  I started making days before by first making the cake and then freezing the layers.  Then I made the frosting another night and kept in the fridge.  Was going to assemble the day before his birthday but it smelled so good we ended up eating it the day before his birthday.  Then we had some on his birthday.  It was good both days but much better the 2nd day.  We cut up the rest and froze the pieces.  It was super yummy with vanilla ice cream.  We also had chocolate ice cream. Scott liked it with the chocolate ice cream best.  Abigail would like to make this without the coconut.

For the Chocolate Cake:

• ▢2 cups granulated sugar
• ▢1 3/4 cups all-purpose flour
• ▢3/4 cup unsweetened cocoa powder
• ▢1 1/2 teaspoons baking powder
• ▢1 1/2 teaspoons baking soda
• ▢1 teaspoon salt
• ▢2 large eggs
• ▢1 cup buttermilk
• ▢1/2 cup oil (vegetable or canola oil)
• ▢2 teaspoons vanilla extract
• ▢1 cup boiling water

For the Coconut Frosting:

• ▢1/2 cup light brown sugar
• ▢1/2 cup granulated sugar
• ▢1/2 cup butter
• ▢3 large egg yolks
• ▢3/4 cup evaporated milk
• ▢1 Tablespoon vanilla extract
• ▢1 cup chopped pecans
• ▢1 cup shredded sweetened coconut

For the Chocolate Frosting:

• ▢1/2 cup butter
• ▢2/3 cup unsweetened cocoa powder
• ▢3 cups powdered sugar
• ▢1/3 cup evaporated milk
• ▢1 teaspoon vanilla extract

Instructions

 

• Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

For the Cake:

• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
• Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the German Chocolate Frosting:

• In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. 
• Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

For the Chocolate Buttercream Frosting:

• Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Cake Assembly:

• Place one of the cake rounds on your serving stand or plate. 
• Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of cake. 
• Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
• Spoon remaining coconut frosting on top of the cake. 

Notes

*If baking at high altitude add 3 tablespoons extra flour.

Make Ahead Instructions: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before you're ready to frost the cake, to give them time to come to room temperature.

Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen--they are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come to room temperature before serving.

SMITH ISLAND CAKE

SMITH ISLAND CAKE
https://sallysbakingaddiction.com/2018/07/23/smith-island-cake/#jumptorecipe

This is so yummy!  It takes a while to bake especially with the cool down time (3-4 hours).  I had a jar of caramel I needed to use so used that for 3 of the layers. I did eight layers.  Had them cool down on  a piece of wax paper.  Each piece has it own piece.  That worked well.  Had the one that came out of oven cool off on cookie sheet (on piece of wax paper) until next one was done.  Cooked two at a time.  Make chocolate icing first.  Set out eggs, butter and buttermilk to get to room temperature.  This would be a good one to make the day before and assemble about an hour before eating.  Looks cool in glass cake dish.  Jackson said this cake has a good balance.  Not too much of anything.  He also said he likes this cake 12 times better than the American chocolate cake from Costco.  Scott wants this for his bday (with peanut butter and chocolate).

 











*see notes below for more tips

Other ideas:
-strawberry jam (or any fruit) with vanilla butter cream
-peanut butter frosting and chocolate
-prune filling

Chocolate Icing
6 Tablespoons (85g) unsalted butter, cut into 6 pieces
one 4 ounce bar (113g) bittersweet chocolate, coarsely chopped*
1 and 2/3 cups (335g) granulated sugar
1 cup (240ml) heavy cream
2 teaspoons corn syrup (optional, for shine) (didn't add)
1 teaspoon pure vanilla extract
pinch salt

Cake
3 and 3/4 cups (431g) sifted all-purpose flour (sift flour before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
5 large eggs, at room temperature
2 and 1/2 teaspoons pure vanilla extract
1 and 3/4 cups (420ml) buttermilk, at room temperature*
optional: rainbow sprinkles for garnish

Directions:
Make the icing first: The icing needs to completely cool and thicken, so prepare it first. Combine the butter, chocolate, granulated sugar, heavy cream, and corn syrup together in a medium saucepan over medium heat. Stir constantly until butter has melted. Once melted, stir occasionally as the sugar dissolves and the mixture comes to a boil. Allow to boil for 1 minute. Remove from heat and stir in the vanilla extract. Taste (it's warm, so be careful!) Add a sprinkle of salt, if desired. I always add a pinch. Leave uncovered and set aside to thicken and cool for at least 1-2 hours or until it has a spreadable consistency. This is enough time to bake and cool the cake layers. See make ahead tip if you want to prepare ahead of time. Yields about 2 and 1/4 cups icing.

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the thin cakes seamlessly release from the pans; they may crack and crumble otherwise. (You can reuse the parchment for each of the 9 cakes or cut 9 individual circles.)

Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
(There are 8 cups of batter total, so each of the 9 cakes will have slightly less than 1 cup of batter. Leave unused batter loosely covered at room temperature as cakes bake.) Pour slightly less than 1 cup of batter into prepared cake pans. Bake for 12 minutes or until a toothpick inserted comes out clean. The cakes are VERY thin, so they shouldn't take much longer than that. Allow to cool for a couple minutes, then carefully invert the cake onto the counter. Peel off the parchment to reuse (or use a new parchment round). Grease the warm cake pans, line with parchment, and grease the parchment. Repeat with slightly less than 1 cup of batter per cake pan. Repeat baking, cooling, and releasing the cakes from the warm pans. Grease the warm cake pans, line with parchment, and grease the parchment. Repeat one final time. Allow all 9 layers to cool completely, about 45 minutes.

Assemble cake: Carefully place one layer on a serving platter or cake stand. Spoon and spread 1/4 cup of icing on top, then repeat with the rest of the cake layers and icing. Some icing will spill over the sides and that's ok! Makes a beautiful cake! Decorate the top with sprinkles, if desired.

Set cake aside for at least 30 minutes before slicing and serving. This gives the icing a chance to adhere to the cake and makes slicing a little easier.

Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the icing can be prepared then covered and refrigerated overnight. Set the icing out at room temperature for an hour to soften up before using. The assembled cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Tastes better fresh though!

Recipe Notes:
*The 9 cake layers are baked individually instead of baking 3 or 4 thick cakes and slicing them horizontally to create layers. Baking each cake layer individually doesn't take any longer since the thinner cakes take less time in the oven, about 12 minutes each. Baking 3 at a time, they'll be done in less than 40 minutes. This method also ensures that each layer is baked evenly. Baking 3 thicker cakes risks over or under-baking and the cakes are more likely to sink in the centers because they're so thick. If you have more than 3 9-inch cake pans, bake more cakes at once. I baked 4 cakes 2x then 1 cake by itself. If you have fewer than 3 9-inch cake pans, simply bake in batches until all 9 cakes are baked.

*For a sweeter icing, use semi-sweet chocolate. For dark chocolate icing, use bittersweet chocolate. For very dark chocolate icing, use unsweetened chocolate. I prefer bittersweet chocolate.

*If needed, you can use whole milk mixed with 1 and 1/2 teaspoons of white vinegar or fresh lemon juice instead of buttermilk.

CHOCOLATE-CARAMEL CAKE

CHOCOLATE-CARAMEL CAKE
This recipe came from America's Test Kitchen.  I think Judi had me copy it one time I was at their house.  It was very tasty!  Good with ice cream (we had cinnamon on hand) or a glass of milk.  This recipe is a lot of steps.  I would never plan on taking it anywhere.  Too many things can go wrong!  I made the cake the day before and froze them.  This made it way easier to cut into two pieces. I burned the caramel the first time - so watch it!  Took about 15 minutes in each step for caramel.

UPDATE: This cake is so much better the 2nd day.  I didn't think it could get better, but man on man....yum!  So worth all the effort!  The caramel is kinda soaked in and it is so moist!

CAKE
Sift together:
1 3/4 flour
3/4 c cocoa

Add & stir:
3/4 c sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt

Add & stir:
3/4 c buttermilk
1/4 c water
1/4 c oil

Add & stir:
2 large eggs
1 tsp vanilla

Put in 2 9" pans that have been greased and floured.  Bake at 325 for 22-28 minutes.  Cool and split into two layers (4 total).  I froze mine.

CARAMEL
Put in pan on medium heat.  DO NOT STIR but can swirl.  Boil until light amber in color (375)
3/4 c sugar
1/4 c water
1/4 c corn syrup

Remove from heat and gradually stir in:
1 c heavy cream
8 T butter
1 tsp vanilla
3/4 tsp salt

Return to medium heat and heat to 240 or 245 (recipe said this should take 3-5 min.  It took me about 15 minutes).  Put in a 9" square pan to cool.

FROSTING
Mix together:
2 cubes butter
3/4 c powdered sugar
1/2 c cocoa
Next add:
1/2 c corn syrup
3/4 tsp vanilla
Then:
3/4 c melted chocolate chips

MOIST GINGERBREAD SPICE SNACK CAKE

My family really liked this cake.  I didn't like it as much as I thought I would.  It did seem to get better after a couple of days.  Notice - everything needs to be room temperature.

https://sallysbakingaddiction.com/2015/12/23/moist-gingerbread-spice-snack-cake/

MOIST GINGERBREAD SPICE SNACK CAKE

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground ginger
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup (180ml) unsulphured molasses (I use Grandma's Molasses brand)
• 3/4 cup (180ml) hot water (about 100°F (38°C))
• 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
• 1/3 cup (67g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

CREAM CHEESE FROSTING (optional)

• 8 oz (224g) full-fat brick style cream cheese, softened to room temperature
• 2 Tablespoons (30g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (210g) confectioners' sugar
• 1 Tablespoon (15ml) cream or milk
• 1 teaspoon vanilla extract
• optional: 1/2 teaspoon maple extract or 2 Tablespoons (30ml) pure maple syrup
• optional: cranberries for garnish

1. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9-inch springform pan. Set aside.
2. In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl or dish, whisk the molasses and hot water together.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
4. Pour batter into prepared pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain- about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
6. Slice, serve, enjoy! Leftover frosted cake keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two.

Make ahead tip: The cake can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted or unfrosted cake can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh!

CHOCOLATE SUGAR COOKIE

http://sallysbakingaddiction.com/2016/03/07/chocolate-sugar-cookies/#more-37880

CHOCOLATE SUGAR COOKIES
These are really good.  Must chill at least an hour before putting into shapes.  Could make the day before.  Makes about 18 cookies.  Used frosting from "made from scratch" folder (see below).

• 3/4 cup (172g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
• 3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
• 1 teaspoon baking powder
• 1/8 teaspoon salt

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
5. Bake for 10 minutes-- the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
6. Make the icing and decorate the cooled cookies however you'd like. I did not color the icing, as you can see. Add sprinkles on top of the icing if desired. Once the icing has set, these cookies are perfect for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.
7. Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

VANILLA BUTTER CREAM FROSTING

1 cup softened butter

4 cups powdered sugar

2 T heavy whipping cream

2 tsp vanilla or buttered vanilla bakery emulsion

Mix all together until creamy.