Comments on: German Chocolate Cake

By: Sam

Sam — Tue, 05 Mar 2024 20:46:23 +0000

In reply to Tim.

Hi Tim! I’m so sorry to hear this! I am not familiar with high altitude baking so I can’t say for sure if there was anything that would need to be adjusted. 🙁

By: Tim

Tim — Sun, 03 Mar 2024 03:46:13 +0000

Hi Sam. I made the cake and the flavor was wonderful but the cake itself was too tender. After I unmolded it, it began to come apart easily. The cake kept tearing as I tried to frost it. It was a mess when I was done. I bake at a mile high altitude. Could that have had anything to do with why the cake was so tender and brittle? Do you have any suggestions for what I could try if I was to make this cake again? Thanks!

By: Sam

Sam — Mon, 29 Jan 2024 16:36:41 +0000

In reply to Lisa.

Hi Lisa! It was designed to be a pretty chocolatey cake so it’s going to tough for me to say how to alter that without having tried it. 🙁

By: Lisa

Lisa — Wed, 24 Jan 2024 15:18:47 +0000

Sam,
First I want to say that I love all your recipes. I have made this cake many times and it has always been a hit. I have been asked to make it for someone this weekend. The only thing is this person prefers a lighter chocolate in their German Chocolate cake. Is there a way to lighten the chocolate a bit in your recipe?

By: Sam

Sam — Tue, 23 Jan 2024 19:42:44 +0000

In reply to Lynn Mack.

Hi Lynn! I think that could work. 🙂

By: Lynn Mack

Lynn Mack — Tue, 23 Jan 2024 18:56:35 +0000

In reply to Sam.

I’m so glad this question was asked and answered. I was also wondering this. I also thought about lining the 9×13 pan with parchment paper before adding cake mix and baking it until done. When cool, I was going to remove the 9×13 cake from pan onto large cutting board or something and then cut the cake in half into TWO 9×6.5” layers, placing first layer onto cake plate (then follow recipe from here on) and making my cake a square German Chocolate Cake instead of a round one. Would that work?

By: Sam

Sam — Mon, 08 Jan 2024 20:22:03 +0000

In reply to Kristin.

Hi Kristin! Espresso powder will work here. You typically need less. I would probably use about half the amount here. 🙂

By: Kristin

Kristin — Mon, 08 Jan 2024 03:10:00 +0000

Can we substitute espresso powder in for the instant coffee? Would it change the measurement?

By: Sam

Sam — Wed, 25 Oct 2023 13:50:45 +0000

In reply to Mary E.

I’m so glad you enjoyed it so much, Mary! Thank you for the feedback to make this cake dairy and gluten free. I really appreciate it. 🙂

By: Mary E

Mary E — Wed, 25 Oct 2023 04:16:57 +0000

Hello Sam. This is another winner recipe! I’ve made many German Chocolate cakes in my lifetime, but never with brown sugar. We really noticed it in the caramel filling since it looks and tastes even more caramel-ish; very nice. BTW, I did use canned Coconut Milk, as I usually do to make recipes dairy-free. It worked just fine in both the cake batter and the filling. I do believe different brands work better than others; this time I used the Native Forest organic brand, which is the most smooth and creamy one I’ve tried. I also used Bob’s Red Mill 1:1 flour to make it gluten-free and it was perfect. This is just a perfect cake. 🙂

By: Marissa

Marissa — Tue, 10 Oct 2023 18:15:19 +0000

In reply to Sam.

Thank you so much!

By: Sam

Sam — Tue, 10 Oct 2023 17:59:22 +0000

In reply to Marissa.

Hi Marissa! I would bake it as a sheet cake, I’m not sure exactly what the bake time will be as it will depend on your cake pan but I would start checking it around 30 minutes and go from there. I’d then make all the coconut topping once the cake is baked. I’d use the icing (you could probably get away with a half batch, depends how much you want) to do a dam around the edge of the cake then fill/top with the filling, then probably do some decorative swirls with the icing on top once the topping has cooled. I hope that helps, and that everyone loves the cake!

By: Marissa

Marissa — Tue, 10 Oct 2023 17:00:09 +0000

I want to make this cake for dinner at my grandma’s tonight but I only have 9 x 13 pans available to me. Are there any modifications I may need to make in order to make this cake work as a sheet cake?

By: Gina

Gina — Fri, 28 Jul 2023 21:51:40 +0000

I made this cake and it was AMAZING! I added raspberry filling on the cheesecake and everyone loved it. I have to make another cake next week and I will try the German Cake. Thanks for the videos! It really helps.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 31 May 2023 15:39:24 +0000

In reply to Lloyd Church.

Hi Lloyd! Sam used the Wilton 2D tip for this one 😊

By: Lloyd Church

Lloyd Church — Wed, 31 May 2023 15:29:34 +0000

I plan on making this cake this Saturday. Just curious as to which frosting tips did you use to decorate the cake.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 17 Apr 2023 13:48:30 +0000

In reply to Heather.

Absolutely! Enjoy, Heather ❤️

By: Heather

Heather — Sun, 16 Apr 2023 17:21:34 +0000

Hi Sam,

I’m making this cake in a few days for my bosses birthday. Can I use hot coffee in this recipe instead of instant coffee and hot water? I love your chocolate cupcakes with the coffee added.

Thank you

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 09 Feb 2023 14:51:32 +0000

In reply to Millie.

We’re so happy it was a hit! Our caramel frosting would be a great option for your next bake 😊

By: Millie

Millie — Thu, 09 Feb 2023 14:24:54 +0000

In reply to Maureen Moehr.

This was an outstanding german chocolate cake. It’s my husband favorite cake for his birthday. I hate German chocolate, so this worked out perfect! So wel, I’m making it again but without the coconut caramel frosting, trying to figure out how to make a good caramel frosting for the middle. Thank you!! This recipe turned out perfectly! Hubby was pleased. 😊🎂

By: Sam

Sam — Mon, 23 Jan 2023 02:10:51 +0000

In reply to Bruce.

O no!!! 🙁 Hopefully it turns out next time. 🙂

By: Bruce

Bruce — Sun, 22 Jan 2023 21:26:56 +0000

Warning:
If you don’t have evaporated milk, but you do have coconut milk, which certainly sounds like a good idea for the filling, DO NOT USE IT. I just threw out a batch (with the 2023 price of eggs!), because it was totally liquid after lots of cooking. I thought I could save it with powdered sugar, but it just absorbed what I added, so I could tell that it would take at least two pounds of it, and that would destroy the filling. So, after a rest, I’ll re-make it with cream, which I happen to have.

By: Sam

Sam — Tue, 20 Dec 2022 02:33:01 +0000

In reply to Julia.

Hi Julia! I’m glad you enjoyed the cake overall! I wouldn’t add any more buttermilk to the cake. A few common causes of a dry cake are over-mixing or over-baking. I would probably just check the cake a few minutes earlier to make sure your oven isn’t cooking a bit faster. 🙂

By: Julia

Julia — Mon, 19 Dec 2022 06:59:58 +0000

It was delicious but, one thing I noticed was the cake seemed to be a little dry. I’m wondering if you need maybe a little more buttermilk or something to make it more moist. This is just a suggestion.

By: Sam

Sam — Wed, 02 Nov 2022 00:50:34 +0000

In reply to Rhonda Ledbetter.

Hi Rhonda! 3 8 inch layers would be pretty thin. I would recommend increasing the recipe 33% to make that 3rd layer. If you don’t increase the recipe and just split the batter the bake time would be greatly reduced. I would just keep an eye on them as they bake.