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German Chocolate Cake
Print Recipe

Gluten-Free Peanut-Free Corn-Free

31 Review(s)/Comment(s) | Add Your Review/Comment

A favorite from childhood, this gluten-free version will transport you back! This cake makes a huge impression! Made with Pamela’s All-Purpose Flour Artisan Blend.

Ingredients

    Yield: 12 servings

      FOR THE CAKE
    • 4 ounces sweet baking chocolate
    • ½ cup water
    • 2 cups (280 g) Pamela’s All-Purpose Flour Artisan Blend
    • 1 teaspoons baking soda
    • ¼ teaspoon salt
    • 1 cup (2 sticks) butter, softened
    • 2 cups granulated sugar
    • 4 egg yolks, large
    • 1 teaspoon vanilla
    • 1 cup buttermilk
    • 4 egg whites, large
      FOR THE FROSTING
    • 1½ cups (12 ounces) evaporated milk or cream
    • 1½ teaspoons vanilla
    • 4 egg yolks, large
    • ¾ cup (12 tablespoons) butter
    • 1½ cups sugar
    • 1½ cups chopped pecans
    • 7 ounces (approx. 2½ cups) sweetened flaked coconut
Directions

    TO MAKE THE CAKE: Preheat oven to 350°. Prepare three 8 or 9-inch round cake pans by lining bottoms with parchment paper, then spraying pans with nonstick cooking spray.

    Stir chocolate and ½ cup of water together until melted in the top of a double boiler (or in a bowl set over a pan of boiling water); remove from heat and set aside.

    In a medium bowl, mix together All-Purpose Flour Artisan Blend, baking soda and salt; set aside.

    In bowl of electric stand mixer with paddle attachment, mix butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add melted chocolate and vanilla and mix well. Add flour mixture and buttermilk alternately, beating after each addition until smooth.

    Whip egg whites in separate bowl until stiff peaks form. Gently fold into batter until combined. Divide batter evenly between cake pans.

    Bake for 30 to 35 minutes or until cake springs back with a gentle touch in center. Cool for 15 minutes before turning out onto racks. Cool completely before frosting.

    TO MAKE THE FROSTING: In a medium pan, whisk evaporated milk with vanilla and egg yolks until well blended. Add butter and sugar and cook on medium heat until thick and golden brown, stirring constantly, about 10 to 12 minutes. Stir in the nuts and coconut. Cool completely before frosting cakes.

    Spread a third of the frosting over each cake layer and stack the layers.

    NOTE: Keep leftover cake, covered, in refrigerator.

    © Pamela's Products, Inc.
Overall Average Rating:
5 ratings
Comment/Review
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Catherine Kniazewycz 03/86/2017 03/28/2017
I have to eat totally gluten-free now, but I love to bake for family and friends--so they only get gluten-free. I made this for my dad's 88th birthday and the whole family raved about it. My 32-year-old son said (with only a slight touch of resentment!) that the icing was soooo much better than the canned stuff I used to resort to when I was a working mom of three and baked him German Chocolate cake for his birthday.
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Jean 04/90/2017 04/01/2017
This looks amazing.
Can I make it in a 9 x 13 pan?
Thanks
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Paula 12/349/2016 12/15/2016
My son surprised me with this cake for my birthday a couple of years ago. I told him I would expect one every year on my birthday. He said then it won't be special anymore. I assured him that it would so special to receive a birthday cake once a year. The same cake that my mother made for me for my birthday for 30 some years before I had to go gluten free.
I have since made it for friends, etc. and everyone has loved it even when not gluten free. AMAZING!
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Laura 10/294/2016 10/21/2016
This cake turned out AMAZING! I cheated and used store bought icing, but the cake was delicious - would never have known it was g-free!
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amanda minnegan 06/158/2016 06/07/2016
Love this first time making it u can also melt the chocolate in the microwave for 1min & 30sec
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Sarah 07/196/2015 07/16/2015
German Chocolate Cake - QUESTIONS
I like to make vegan desserts, or at least greatly reduce the total animal proteins, fats and cholesterol, while still keeping things flavorful and rich.
I already got (from Whole Foods) the Ener-G Egg Replacer and Earth Balance Soy Free Buttery Sticks (pink label, so yummy, totally unlike the original yellow label).
For the evaporated milk or cream in the frosting, I will either buy organic evaporated milk I found (at Whole Foods for $3.99) or try Almond Milk (it's thick) or Almond Milk Creamer like someone once suggested (never tried it). Don't matter, all good ingredients. I just love experimenting in the kitchen.
Instead of the 1 cup buttermilk:
Can I use 3/4 cup carbonated water, like how it says on the back of your Spice Cake Mix and on some other cake recipe (can't remember which)? I know water is far less creamy than buttermilk, but could it work? Good to know for vegans, dieters, and those whose husbands drank all the buttermilk or forgot to pick it up altogether :
How about 1 cup nondairy milk with 1 tsp vinegar? Or was it 3/4 cup nondairy milk with 1 tsp vinegar? I've seen this substitution suggestion on a few recipes at this site. Could this work here in this recipe?
How about 3/4 cup plain vegan yogurt or sour cream mixed with a little water? They contain the same tangy little buttermilky cultures, and they do work in chocolate cake, which this essentially is.
Whatever you think or know would work, please let us all know. I was never much into baking, until this website came along :
I'd like to make this for my fiance's birthday in a month, as he hasn't had this cake since he was 8 yrs old. That was 43 years ago, when his grandma made it for his birthday. It was his last birthday to get celebrated. He's very excited!
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    • Concepcion Lopez-Cherry 01/10/2018 01/11/2018
      Hello, Just wondered if Sarah (back in 2015) ever got a response for a vegan German Chocolate cake? Wondered if Almond Milk Creamer works for the milk/cream asked for in the recipe, and if the vegan yogurt or sour cream works for the buttermilk asked for in the recipe? Hope to hear from someone, as I 'd like to make this cake in a couple of weeks for someone that can't do dairy OR wheat. Thank you, Concepción
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Diana V 11/309/2015 11/06/2015
I made this cake for my husband's birthday last year and it was the most exquisite German Chocolate Cake I've ever had! I'm definitely making it for him again this year. Thank you for the wonderful gluten-free flours and mixes as well as this recipe! I came back here tonight so I can share it with a friend.
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cindyb 04/94/2015 04/05/2015
Can the baking and pancake mix be substituted for the artisan blend flour? I already have the baking mix....Thanks!

cindy
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    • Pamelas Customer Service 05/123/2015 05/04/2015
      Hi Cindy- This recipe is specific for the Artisan blend. We do have cake recipes using the Baking & Pancake mix and you may want to peruse them to see if one works for you. I hope this helps! Denise, Customer Service
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brindi 04/117/2015 04/28/2015
help! Is the 1/2 cup of water just for the melting of the chocolate? if not when do you mix??
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    • Pamelas Customer Service 05/126/2015 05/07/2015
      HI Brindi - I apologize this reply took so long, we were checking in to it...we have modified the recipe above to reflect: Melt chocolate with the ½ cup of water in double boiler (or bowl set over water in a pan), set aside. I hope this helps! Denise, Customer Service
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Sky 07/183/2015 07/03/2015
MAY DAY, MAY DAY !!! For this recipe, German Chocolate Cake, I need clarification about the number of egg yolks in the cake AND the number in the frosting. Read your recipe and you will see that it lists 4 eggs and instructs to use yolks in both the cake AND frosting, BUT instructions do not say how many eggs for the cake and how many for the frosting??? ALSO...please clarify how many whites to use in the cake. PLEASE RUSH YOUR RESPONSE because I want to make this for my niece's upcoming birthday.

Thank You, Sky
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    • Pamelas Customer Service 03/67/2015 03/09/2015
      Sky - Sorry for any confusion. You will use 4 complete eggs in the cake batter. And you will use 4 egg yolks in the frosting. The recipes states: CAKE 4 large eggs, separated CAKE Add yolks, one at a time, beating after each. Add chocolate and vanilla and mix well. Add flour mixture and buttermilk alternately, beating after each addition until smooth. Whip egg whites in separate bowl until stiff peaks form. Gently fold into batter until combined. Divide evenly between pans. FROSTING 4 egg yolks FROSTING In a medium pan whisk cream or milk with vanilla and egg yolks until well blended. I hope this is helpful. Denise, Customer Service
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