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WOMAN OWNED

German Chocolate Cake (Gluten-Free)

Updated: Jan 31

Indulge in the exquisite delight of German Chocolate Cake, made with our irresistible Inspiration Baking Mixes- Chocolate Cake Mix. With layers of cocoa-rich cake, caramel pecan-coconut filling, and velvety chocolate frosting, it's a perfect harmony of textures and flavors. A true classic that marries history and taste in every delectable bite.


This mix will also make other delicious recipes with just a few tweaks! Check out our recipes!

SERVINGS: 12 Cake Slices

PREP TIME: 55 MIN

COOK TIME: 35 MIN

COOLING TIME: 3 HRS

TOTAL TIME: 4 HRS 30MIN


INGREDIENTS

German Chocolate Cake

  • 1 Pouch (16 ounces) Inspiration Baking Mixes- Chocolate Cake Mix

  • 3 Large Eggs (whites and yokes separated)

  • 1 1/4 Cups Buttermilk (powdered if available) or if Store-bought Buttermilk, Cut 50/50 with Water

  • Buttermilk/Coffee Option: 1/4 Cup of Coffee and 1 Cup of Buttermilk (as above)

  • Buttermilk Substitute: 1 Cup of Yogurt (can be dairy-free) and 1/4 Cup of Milk or Coconut Milk

  • 1/2 Cup Butter or Margarine (softened)

  • 3 Tablespoons Granulated Sugar

  • 2 Teaspoons Vanilla Extract

  • 1 Tablespoon Apple Cider Vinegar

Coconut Pecan Frosting

  • 1 Cup Canned Coconut Milk or 1 cup evaporated milk

  • 1 Cup Granulated Sugar

  • 3 Egg Yolks

  • 1/2 Cup Butter or Margarine

  • 1 Teaspoon Vanilla Extract

  • 1 1/3 Cup Flaked Coconut Shreds

  • 1 Cup Chopped Pecans

Chocolate Butter Cream Frosting

  • 1 Cup Butter or Margarine (softened)

  • 2 Teaspoons Vanilla Extract

  • 2/3 Cup Unsweetened Cocoa Powder

  • 3+ Cups Powdered Sugar

  • 4 Tablespoons Coconut Milk or Heavy Whipping Cream


DIRECTIONS

Make the Cake

  1. Pre-heat oven to 350°F. Grease three 8-by-8 or 9-by-9 inch pans or lightly flour with tapioca flour.

  2. Using your stand mixer and wire whisk attachment, put the eggs whites in a mixing bowl and beat until stiff. Set it aside.

  3. In another mixing bowl, using the paddle attachment on your stand mixer cream butter or margarine and sugar together until light and fluffy.

  4. Add the egg yolks one at a time to the butter and sugar mixture, beating after each addition. Add vanilla and apple cider vinegar while continuing to beat the batter.

  5. Gradually mix in the Inspiration Baking Mixes- Chocolate Cake Mix and buttermilk, alternating cake mix and buttermilk, beating after each addition until the batter is smooth.

  6. Fold in egg whites from the other mixing bowl with your spatula. Divide batter evenly among pans.

  7. Bake 20-25 minutes if using three pans and 25-30 minutes if using two pans, until cake tops spring back when lightly touched. Cool completely before frosting.


Prepare Coconut Pecan Frosting

  1. Combine coconut milk or evaporated milk, sugar, egg yolks, butter or margarine, and vanilla in a small saucepan. Cook over medium heat until thick, constantly stirring, for about 12 minutes. Remove from heat.

  2. Stir in coconut and pecans, then beat with a large spoon until thick enough to spread. This should make 2 ½ cups of frosting.


Frost the Cake

  1. Note before you begin: if you would like the chocolate buttercream frosting on the outside of the cake, then make sure the pecan frosting in the next step does not go outside the cake layers. And top the last cake after frosting the sides of the cake with the buttercream frosting.

  2. Place one cake layer on a plate and frost the top of it with one-third of the coconut pecan frosting. Put the second layer on the first layer and frost the top of it with another third of the coconut pecan frosting. If you intend to frost the outside of your cake with buttercream frosting, then reserve the last one-third of pecan frosting for later. If you don't plan to use the chocolate buttercream frosting on the outside of the cake, then place the third layer on the second and spread the remaining coconut pecan frosting on the top. You can allow some to drip down the sides.


Buttercream Frosting

  1. Place one cup softened butter or margarine in mixing bowl and beat on high until light and fluffy, about 1 minute.

  2. Add vanilla extract to butter and mix.

  3. Add the unsweetened cocoa powder, powdered sugar, and tablespoons of milk. Beat on medium-high until well blended, scraping bowl as needed.

  4. Add the rest of the powdered sugar and more milk if needed. Mix on high for about 2 minutes until light and fluffy.

  5. Frost the outside of the cake after preparing two of the cake layers with the pecan frosting, being careful not to squeeze out too much pecan frosting between layers. Once the outside is frosted, pour and spread the remaining pecan frosting on the top.

 
NOTES:
- This cake freezes VERY well. I even think it tastes better if you freeze it because it locks in the moisture! Just make sure to let it completely cool and then you can saranwrap it and place it in the freezer.
- These can easily be made into cupcakes and also freeze fabulously.
- Never leave these in the fridge in an unsealed container.


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