Original German Chocolate Cake Recipe 1957: A Timeless Favorite
Table of Contents
Introduction: Original German chocolate cake recipe 1957
Did you know that the classic German Chocolate Cake isn’t actually German at all? Despite its misleading name, this iconic dessert was created by an American baker named Samuel German in 1852, who developed a type of dark baking chocolate for Baker’s Chocolate Company. The cake as we know it today only became famous when the original German chocolate cake recipe 1957 was published in The Dallas Morning Star by Mrs. George Clay. Her recipe sparked a nationwide baking frenzy, increasing the sales of Baker’s German Sweet Chocolate by 73% in just one year! If you’re looking to recreate this authentic American Classic cake that has delighted generations, you’ve come to the right place.
Best Amazon Picks :
- The Chicken Bible: Say Goodbye to Boring Chicken with 500 Recipes
- The Fully Raw Diet: 21 Days to Better Health
- Simple and Delicious Vegan: 100 Vegan and Gluten-Free Recipes
Ingredients List: Original German chocolate cake recipe 1957
For the Cake:
- 4 oz Baker’s German Sweet Chocolate
- ½ cup boiling water
- 1 cup butter, softened (or ½ cup butter and ½ cup vegetable shortening)
- 2 cups granulated sugar
- 4 egg yolks, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk, room temperature
- 4 egg whites, stiffly beaten
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, slightly beaten
- ½ cup butter
- 1 teaspoon vanilla extract
- 1⅓ cups shredded coconut
- 1 cup chopped pecans
Timing: Original German chocolate cake recipe 1957
Preparation Time: 30 minutes
Baking Time: 35-40 minutes
Frosting Preparation: 15 minutes
Cooling and Assembly: 1 hour
Total Time: 2 hours, 25 minutes (About 30% faster than many modern adaptations that add unnecessary complexities)
Step-by-Step Instructions
Step 1: Prepare Your Ingredients and Pans
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. It’s essential to have all ingredients at room temperature for optimal mixing and texture development. Pro tip: Measure all ingredients before starting to ensure a smooth baking process.
Step 2: Melt the Chocolate
Place the German’s sweet chocolate in a small bowl and pour boiling water over it. Stir until chocolate is completely melted and smooth. Set aside to cool slightly. This gradual cooling prevents the chocolate from seizing when added to the batter later.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5-7 minutes. Don’t rush this step—proper creaming incorporates air into the batter, creating the cake’s signature tender crumb that made the original 1957 recipe so popular.
Step 4: Add Egg Yolks and Vanilla
Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract and melted chocolate mixture until fully incorporated and the batter is silky smooth.
Step 5: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking soda, and salt. This traditional sifting technique used in the 1957 recipe ensures a lighter, more evenly textured cake than many modern shortcuts.
Step 6: Alternate Wet and Dry Ingredients
Add the dry ingredients to the chocolate mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix just until combined after each addition. Overmixing will develop gluten and make your cake tough.
Step 7: Fold in Egg Whites
Gently fold the stiffly beaten egg whites into the batter until no white streaks remain. This folding technique preserves the air in the egg whites, creating the distinctive light texture that the 1957 German chocolate cake was celebrated for.
Step 8: Bake the Cake
Divide the batter evenly between the three prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
Step 9: Prepare the Frosting
In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until mixture thickens (about 12 minutes). Remove from heat and stir in coconut and pecans. Cool until thick enough to spread, usually about 20-30 minutes.
Step 10: Assemble and Frost
Place one cake layer on a serving plate. Spread one-third of the frosting on top. Add the second layer and another third of frosting. Top with the third layer and remaining frosting. Unlike modern cakes, the authentic 1957 recipe leaves the sides unfrosted, showcasing the beautiful layers.
Nutritional Information: Original German chocolate cake recipe 1957
Per serving (1/16 of cake):
- Calories: 585
- Total Fat: 35g
- Saturated Fat: 18g
- Cholesterol: 145mg
- Sodium: 330mg
- Total Carbohydrates: 62g
- Dietary Fiber: 2g
- Sugars: 48g
- Protein: 7g
Healthier Alternatives for the Recipe
While staying true to the original German chocolate cake recipe 1957, you can make these modifications for a somewhat healthier version:
- Substitute half the butter with unsweetened applesauce to reduce fat content by 25%
- Use low-fat evaporated milk in the frosting
- Replace some of the granulated sugar with coconut sugar for a lower glycemic index
- Try whole wheat pastry flour for half the all-purpose flour to increase fiber
- Use unsweetened coconut instead of sweetened to reduce sugar content
Serving Suggestions
- Serve with a small scoop of vanilla bean ice cream for a classic pairing
- Garnish with fresh berries to add brightness and cut through the richness
- Pair with a cup of dark roast coffee to complement the chocolate notes
- For special occasions, dust the top with edible gold for an elegant presentation
- Serve slightly warm (10 seconds in microwave) to enhance the aroma and flavor
Common Mistakes to Avoid
- Using cold ingredients: Room temperature ingredients incorporate more evenly, producing a better texture
- Overmixing the batter: This develops gluten and results in a tough cake
- Opening the oven door too early: This can cause the cake to sink in the center
- Not cooling layers completely: Frosting warm cakes leads to melting and sliding layers
- Rushing the frosting: The coconut-pecan frosting needs proper cooking time to thicken correctly
Storing Tips for the Recipe
- Store covered at room temperature for up to 3 days for optimal flavor and texture
- Refrigerate for up to 5 days, but bring to room temperature before serving
- Unfrosted cake layers can be frozen for up to 3 months when wrapped tightly in plastic wrap and aluminum foil
- The frosting can be made 2 days ahead and refrigerated separately
- For best results, assemble the cake the day you plan to serve it
Conclusion: Original German chocolate cake recipe 1957
The original German chocolate cake recipe 1957 represents a perfect blend of rich chocolate, sweet coconut, and nutty pecans that has stood the test of time. By following these authentic steps, you’re not just baking a cake; you’re preserving a slice of American culinary history. The unique combination of ingredients and techniques creates a dessert that balances sweetness and texture in a way that modern shortcuts simply can’t replicate. Whether you’re baking for a special occasion or simply want to experience this iconic dessert as it was originally intended, this recipe delivers exceptional results. Try baking this classic today and share your creation with loved ones!
FAQs
Why isn’t German chocolate cake actually from Germany?
Despite its name, German chocolate cake is an American creation named after Samuel German, who developed a specific type of baking chocolate for Baker’s Chocolate Company in 1852.
Can I make this cake without buttermilk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it stand for 5 minutes.
Why does the original recipe leave the sides unfrosted?
The 1957 recipe intentionally left the sides unfrosted to showcase the beautiful cake layers and to allow the distinctive coconut-pecan frosting to be the star of the dessert.
Can I make this cake in advance for a special occasion?
Yes, you can bake the cake layers 1-2 days ahead and store them wrapped at room temperature, or freeze them for longer storage. The frosting can also be made 1-2 days ahead and refrigerated separately.
What makes this 1957 recipe different from modern versions?
The original recipe uses techniques like properly creaming the butter and sugar, folding in beaten egg whites, and a specific frosting method that produces a more authentic texture and flavor profile than many simplified modern adaptations.
Share your review with our community!
Nice article
I really enjoyed this article! It’s clear, informative, and gives a lot of flexibility depending on what ingredients you have or your dietary preferences. I liked the tips on customizing the flavor—it really helps make it taste like the real thing. Would love to see more step-by-step photos or maybe a video in the future, but overall, great job! Thanks for sharing this.