What’s the difference between chocolate cake and German chocolate cake?

While regular chocolate cake uses cocoa powder or melted chocolate for a rich base, German chocolate cake is traditionally lighter in chocolate flavor and defined by its iconic coconut-pecan frosting. It uses sweet baking chocolate (like Baker’s German chocolate), which has a milder taste and higher sugar content. explore the origin of German chocolate cake and how it evolved from a unique chocolate bar recipe.

Is Baker’s German chocolate gluten-free?

Yes. Baker’s German sweet chocolate bars are gluten-free and safe for most gluten-sensitive bakers. Always double-check the label for cross-contamination if you have celiac disease.

What is the best gluten-free cake to make?

German chocolate cake is a standout because the frosting steals the show—no one notices it’s gluten-free. Other great options include flourless chocolate cake, almond flour carrot cake, and gluten-free lemon pound cake.

What is the frosting on German chocolate cake made of?

The traditional frosting is a cooked blend of butter, egg yolks, brown sugar, evaporated milk, shredded coconut, and chopped pecans. It’s naturally gluten-free and adds a chewy, caramelized texture that’s irresistible.

Gluten Free German Chocolate Cake

Description

This gluten free German chocolate cake is rich, moist, and loaded with classic coconut-pecan frosting. A delicious twist on the original that’s safe for gluten-free eaters.

Ingredients

Scale

1 cup almond flour

1 cup gluten-free all-purpose flour

1 tsp baking soda

¼ tsp salt

1 cup sugar

½ cup unsalted butter (softened)

3 eggs

1 tsp vanilla extract

4 oz Baker’s German chocolate (melted)

1 cup buttermilk

—For the frosting:

1 cup evaporated milk

1 cup brown sugar

3 egg yolks

½ cup butter

1½ cups shredded coconut

1 cup chopped pecans

Instructions

Baking the Cake Layers

Step 1: Preheat the oven to 350°F. Grease two 8-inch round cake pans. Line the bottoms with parchment paper circles, then grease again for easy release.

Step 2: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.

Step 3: In the bowl of a stand mixer, beat the eggs and sugar on medium-high speed for 3 minutes until pale and fluffy.

Step 4: With the mixer running on low, slowly drizzle in the oil. This gradual process helps keep the batter light and airy.

Step-by-step mixing process for cake batter — Cake batter mixing process in four steps

Step 5: Mix in the vanilla extract and lemon juice.

Step 6: Add one-third of the dry ingredients to the wet mixture and stir until just combined. Mix in the sour cream, then another third of the dry mixture. Add half the milk, then the final third of the dry mixture, finishing with the remaining milk. Stir until smooth.

Step 7: Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.

Step 8: Allow the cakes to cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before frosting.

Mixing steps for chocolate cake batter — Chocolate cake batter mixing steps continued

Make the Coconut Caramel Frosting

Step 1: While the cakes bake, begin the frosting. In a medium saucepan, add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine.

Step 2: Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and thickens (about 10–12 minutes).

Step 3: Remove from the heat and stir in vanilla, shredded coconut, and chopped pecans.

Step 4: Let the frosting cool completely before spreading over the cooled cake layers.

Assembling the Cake

Step 1: Place the first cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting over the top.

Step 2: Add the second cake layer and press lightly to secure. Spread more frosting over the top.

Step 3: Traditionally, German chocolate cake is left unfrosted on the sides, but you can smooth extra frosting around the edges if you prefer a fully covered look.

Step 4: Let the cake sit at room temperature for at least 30 minutes before slicing so the frosting sets and the flavors meld.

Notes

Use parchment paper for easy removal.

Cool cake completely before frosting.

Store covered at room temperature for 2 days or refrigerate.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 35g
Sodium: 180mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 5g
Cholesterol: 95mg

Keywords: gluten free german chocolate cake, flourless german chocolate cake, almond flour chocolate cake