German Chocolate Cake Icing Recipe - These Old Cookbooks (2024)

FAQs

What is German cake frosting made of? ›

Combine evaporated milk, brown sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. Cook, stirring constantly, at a low boil until mixture turns a light caramel color and thickens, about 10 minutes. Remove from heat and stir in coconut and pecans. Let cool to room temperature before spreading on cake.

If your frosting isn't thickening, there are a few possible reasons: insufficient mixing, incorrect ingredient ratios or having too much liquid are the most common. You can try gradually adding thickening agents like cornstarch or powdered sugar as a last resort.

German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.

Does the Frosting Need to Be Refrigerated? Yes, I recommend refrigerating the frosting until you're ready to use it. Note that cold German chocolate cake frosting is more difficult to spread so you may need to let it warm up a bit on your counter before using it.

3. Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.

What is German Chocolate Cake? German chocolate cake is a layered chocolate cake (usually with two to three layers) that's traditionally made with sweet baking chocolate and buttermilk. It's filled and topped with a frosting made from pecan, coconut, and evaporated milk.

If it is still runny you may have not cooked the base long enough for the eggs to set. It should have a pudding like consistency. Another tip is to set it in the fridge and the cold will help thicken the frosting.

This should take 12-15 minutes on low to medium heat. ​When your mixture starts to simmer start your time. Stir in coconut and pecans. As frosting cools it will thicken up a bit more.

Double Boiler Technique: For chocolate frosting lovers, melting chocolate over low heat using a double boiler is a great option. Melted chocolate can add thickness and flavor to your frosting. Heavy Cream: Heavy whipping cream is an effective way to achieve a thicker consistency.

There are other chocolate cakes of German origin, but not the classic German Chocolate Cake. It's American through and through. It has a very distinctive flavor that is not the same as a devil's food, or other chocolate cake.

Why does German chocolate cake taste different? ›

The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting.

A devil's-food cake is richer and darker, and has a strong cocoa flavor. German chocolate (a favorite here in south Texas) usually is a lighter-colored cake with a flavor of mild chocolate. True German chocolate cake has delicious pecan-coconut frosting, while the devil's food usually has a dark fudge frosting.

German Chocolate Cake will keep at room temperature (granted you are not in a particularly hot/humid climate) in an airtight container for up to three days. It may also be refrigerated (in an airtight container) for up to a week. German Chocolate Cake may be frozen, wrap well and freeze for up to several months.

Cover and refrigerate for up to 2 days. Bring both to room temperature before using. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.

The filled and frosted cake can be served immediately or stored at room temperature for a few days. It can also be refrigerated. A few extra notes on ingredients. Cake flour is made from a soft wheat flour and gives this cake a tender and delicate texture.

German Buttercream frosting uses butter and a rich, yet simple vanilla custard to create a silky, melt-in-your mouth frosting perfect for sheet cakes and cupcakes. Marta has 25 years of experience in the food service industry and has been developing recipes for 3 years.

For American buttercream, you'd replace the pudding with a base made from a ton of powdered sugar and a splash of cream, and for the German buttercream you'd replace the pudding with a basic custard made with egg yolks and milk.

All jokes aside, German buttercream is truly a world-class frosting. According to King Arthur Baking, it's as rich as they come, but with noticeably less sweetness than American buttercream because it uses less sugar and relies on a custard base for a silky texture and the pure flavor of vanilla to shine.

German buttercream

Pros: Very smooth and flavorful. Works well as a cupcake topping or cake filling. Cons: German buttercream is a softer frosting, with similar drawbacks as the other softer buttercreams. It also has a yellowish tint, which can make it difficult to color.