Grandma Olson'S German Chocolate Cake(Very Easy Cake To Make Plus Serves A Large Crowd)
A rich, moist German Chocolate Cake with chocolate flavor and tender crumb, perfect for large gatherings and celebrations. Easy to make with simple ingredients.
Ingredients
Instructions
- Put all ingredients into a large mixing bowl.
- Boil 1 cup water; add 1 teaspoon baking soda.
- Add the boiling water with baking soda to the mixture, beating with a spoon until smooth.
- Note that the mixture will be very thin.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 325°F for about 35 minutes; check for doneness with a toothpick.
Tips & Substitutions
For a richer chocolate flavor, consider adding a bit more cocoa powder or substituting with Dutch-processed cocoa. If you need a dairy-free option, almond milk can be used in place of buttermilk. Ensure to beat the batter well after adding the hot water; this helps create a moist texture. Keep an eye on the baking time, as ovens may vary. This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of ganache.
Serving Suggestions
Serve Grandma Olson's German Chocolate Cake with a dollop of whipped cream or a scoop of ice cream for an indulgent treat. Fresh berries can add a nice tartness that balances the sweetness of the cake. This dessert is perfect for gatherings, as it serves a large crowd, making it ideal alongside other American recipes like the Girdle Buster.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds. If you prefer a warm piece of cake, you can also pop it in the oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Olson'S German Chocolate Cake(Very Easy Cake To Make Plus Serves A Large Crowd) contains roughly 756 calories, with 11g protein, 82g carbohydrates, and 37g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (23% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of calcium and iron. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil in this recipe?
Yes, you can substitute corn oil with vegetable oil or canola oil without affecting the cake's flavor or texture. These oils have a neutral taste and work well in baking, ensuring your cake remains moist and delicious.
What if I don't have buttermilk on hand?
If you don't have buttermilk, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This will give you a similar acidity needed for the recipe.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).