German Chocolate Cake Recipe With Buttermilk
German Chocolate Cake is a classic dessert that is both decadent and delicious. It is the perfect cake for any special occasion or for a decadent treat. This recipe for German Chocolate Cake with Buttermilk is a moist and flavorful cake that will surely please everyone who takes a bite. The addition of buttermilk adds a unique flavor and moisture to the cake that you won’t find in other recipes.
Ingredients
For the cake, you will need the following ingredients:
2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2/3 cup unsweetened cocoa powder, 1 cup butter, 2 cups granulated sugar, 4 large eggs, 2 teaspoons vanilla extract, 1 cup buttermilk.
Instructions
Begin by preheating your oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder and set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Add the vanilla and mix until combined.
Add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients.
Divide the batter evenly between the cake pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes come out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting
For the frosting, you will need the following ingredients: 1/2 cup butter, 1 cup evaporated milk, 1 1/2 cups packed light brown sugar, 3 large egg yolks, 1 teaspoon vanilla extract, 1 1/2 cups sweetened shredded coconut, 1 cup chopped pecans.
In a medium saucepan, melt the butter over medium heat. Add the evaporated milk, sugar and egg yolks, whisking to combine.
Cook, stirring constantly, for about 8 minutes, or until the mixture has thickened and coats the back of a spoon.
Remove from the heat and stir in the vanilla, coconut and pecans. Allow the frosting to cool completely before spreading it onto the cooled cake.
Serving
When the cake and frosting have cooled, place one of the cake layers on a cake plate. Spread about 1/3 of the frosting over the top of the cake layer. Top with the second cake layer and spread the remaining frosting over the top and sides of the cake. Serve the cake at room temperature.
Storage
This German Chocolate Cake can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. If storing in the freezer, be sure to wrap the cake tightly in plastic wrap before placing it in an airtight container.
Nutrition
This German Chocolate Cake with Buttermilk is a decadent dessert and should be enjoyed in moderation. One slice of the cake contains approximately 730 calories, 36 grams of fat, 90 grams of carbohydrates, 4 grams of fiber, and 8 grams of protein.
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