Nana'S German Chocolate Cake
Nana's German Chocolate Cake features rich chocolate, coconut, and pecan flavors in a moist, decadent dessert perfect for celebrations and special occasions.
Ingredients
Instructions
- Melt the German chocolate in boiling water; set aside and cool.
- Cream butter and sugar until creamy.
- Add egg yolks one at a time, beating well after each addition.
- Sift baking soda, salt, and flour together.
- Beat in melted chocolate, then add flour mixture alternately with buttermilk; beat until smooth.
- Add vanilla extract.
- Fold in stiffly beaten egg whites.
- Pour batter into prepared pans and bake at 350°F until done.
Tips & Substitutions
For a richer flavor, consider using high-quality dark chocolate instead of German chocolate. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure that egg whites are beaten until they form stiff peaks for the best texture. To avoid overmixing, fold the egg whites gently into the batter.
Serving Suggestions
This German Chocolate Cake is best served at room temperature, allowing the flavors to shine. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It makes a stunning centerpiece for celebrations and can be enjoyed alongside a cup of coffee or tea. It also pairs beautifully with Grandma'S Maple Frosting for an extra touch.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. If you want to keep it longer, consider freezing slices wrapped in plastic wrap and placed in a freezer bag for up to three months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Nana'S German Chocolate Cake contains roughly 314 calories, with 12g protein, 17g carbohydrates, and 18g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1103mg per serving (48% of the Daily Value).
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 make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in the refrigerator. Just ensure they are completely cooled before wrapping them in plastic wrap. The layers can be made a day or two in advance, allowing you to assemble and frost the cake closer to serving time.
What can I use instead of German chocolate?
If you can't find German chocolate, you can use semi-sweet chocolate combined with a bit of sugar to mimic the sweetness. Approximately 1 ounce of semi-sweet chocolate with 1 teaspoon of sugar can substitute for one ounce of German chocolate. Just melt it similarly and incorporate it into the batter.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. Typically, baking at 350°F takes about 30-35 minutes, but this can vary based on your oven, so keep an eye on it as it approaches the baking time.
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).