Willard Family’s Famous German Chocolate Cake Recipe: A Timeless Delight
German Chocolate Cake. The name conjures up images of decadent layers, rich chocolate, and a luscious coconut-pecan frosting. While many variations exist, some recipes stand the test of time, becoming cherished family heirlooms. The Willard family’s German Chocolate Cake is one such recipe, a testament to simple ingredients, careful preparation, and the enduring power of homemade goodness. This isn’t just a cake; it’s a tradition, a slice of history, and a taste of pure comfort. Let’s dive into the secrets behind this beloved cake and learn how to recreate it in your own kitchen.
A Brief History of German Chocolate Cake (Spoiler: It’s Not From Germany!)
Before we jump into the recipe, let’s address the chocolate elephant in the room. Despite its name, German Chocolate Cake doesn’t originate from Germany. The name comes from Samuel German, an American baker who developed a type of dark baking chocolate for the Baker’s Chocolate Company in 1852. This specific chocolate, initially marketed as “Baker’s German’s Sweet Chocolate,” became the star ingredient in a recipe submitted to a Dallas newspaper in 1957 by a homemaker named Mrs. George Clay. The recipe, featuring the now-famous coconut-pecan frosting, quickly gained popularity and cemented German Chocolate Cake’s place in American baking history.
The Willard Family’s German Chocolate Cake: A Recipe Passed Down Through Generations
The Willard family’s version likely evolved over time, adapted and perfected through years of baking and sharing. While the core elements remain true to the original, subtle tweaks and cherished family secrets elevate it to something truly special. This recipe prioritizes moistness, rich chocolate flavor, and the perfect balance of sweetness in both the cake and the frosting.
Ingredients You’ll Need
Before you begin, gather your ingredients. Fresh, high-quality ingredients are key to achieving the best flavor and texture. Here’s what you’ll need for the Willard family’s German Chocolate Cake:
**For the Cake:**
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs, separated
* 1 teaspoon vanilla extract
* 4 ounces (1 bar) Baker’s German’s Sweet Chocolate, melted and cooled slightly
* 1 cup buttermilk
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
**For the Coconut-Pecan Frosting:**
* 1 cup (2 sticks) unsalted butter
* 1 cup packed light brown sugar
* 1 cup evaporated milk
* 4 large egg yolks
* 1 teaspoon vanilla extract
* 1 1/2 cups sweetened shredded coconut
* 1 cup chopped pecans
Step-by-Step Instructions: Baking the Willard Family’s German Chocolate Cake
Now that you have your ingredients, let’s get baking! Follow these detailed instructions to create a German Chocolate Cake that would make the Willard family proud.
**Part 1: Preparing the Cake Batter**
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for easier removal.
2. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender cake crumb. Use an electric mixer (stand mixer or hand mixer) for best results. Creaming incorporates air into the batter, which helps the cake rise.
3. **Add Egg Yolks:** Beat in the egg yolks one at a time, mixing well after each addition. The yolks add richness and moisture to the cake.
4. **Incorporate Vanilla and Melted Chocolate:** Stir in the vanilla extract and the slightly cooled melted German’s Sweet Chocolate. Make sure the chocolate isn’t too hot, as it could cook the egg yolks.
5. **Combine Dry Ingredients:** In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, preventing clumps and ensuring proper leavening.
6. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. This method helps prevent overmixing, which can lead to a tough cake. Mix until just combined; don’t overmix.
7. **Beat Egg Whites:** In a clean, dry bowl, beat the egg whites until stiff peaks form. This step adds lightness and volume to the cake. Make sure your bowl and beaters are completely clean, as any traces of fat can prevent the egg whites from whipping properly.
8. **Fold in Egg Whites:** Gently fold the beaten egg whites into the cake batter until just combined. Be careful not to deflate the egg whites, as this will result in a flat cake. Folding is a delicate process; use a spatula and gently cut through the batter, turning it over to incorporate the egg whites.
9. **Divide and Bake:** Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so check the cakes frequently after 25 minutes.
10. **Cool the Cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes completely prevents them from crumbling when you frost them.
**Part 2: Making the Coconut-Pecan Frosting**
1. **Combine Ingredients:** In a medium saucepan, combine the butter, brown sugar, evaporated milk, and egg yolks. This frosting is cooked on the stovetop, which helps to thicken it and create a rich, caramel-like flavor.
2. **Cook and Stir:** Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This usually takes about 10-12 minutes. Be patient and stir continuously to prevent scorching.
3. **Remove from Heat:** Remove the saucepan from the heat and stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. The vanilla enhances the flavors, and the coconut and pecans add texture and nutty sweetness.
4. **Cool Slightly:** Let the frosting cool slightly before frosting the cake. If the frosting is too hot, it will melt the cake.
**Part 3: Assembling the German Chocolate Cake**
1. **Level the Cakes (Optional):** If your cake layers are uneven, use a serrated knife to carefully level the tops. This will create a more professional-looking cake.
2. **Frost the First Layer:** Place one cake layer on a serving plate or cake stand. Spread a generous layer of the coconut-pecan frosting over the top.
3. **Add the Second Layer:** Carefully place the second cake layer on top of the frosting. Spread another layer of frosting.
4. **Top with the Final Layer:** Place the final cake layer on top and frost the entire cake, including the top and sides.
5. **Decorate (Optional):** You can decorate the cake with additional pecans, coconut flakes, or chocolate shavings.
6. **Chill (Optional):** Chilling the cake for at least 30 minutes before serving allows the frosting to set and the flavors to meld together.
Tips for Baking the Perfect Willard Family German Chocolate Cake
* **Use Room Temperature Ingredients:** Using room temperature butter, eggs, and buttermilk ensures that the ingredients emulsify properly, resulting in a smoother batter and a more tender cake.
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Use a Cake Tester:** A cake tester or wooden skewer is the best way to determine if the cake is done. Insert it into the center of the cake; if it comes out clean, the cake is ready.
* **Cool Completely Before Frosting:** Frosting a warm cake will cause the frosting to melt and slide off. Make sure the cake is completely cool before frosting.
* **Toast the Pecans (Optional):** Toasting the pecans before adding them to the frosting enhances their flavor and adds a nutty aroma. To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly browned and fragrant.
* **Make the Frosting Ahead of Time:** The coconut-pecan frosting can be made a day or two in advance and stored in the refrigerator. Just be sure to bring it to room temperature before frosting the cake.
* **Use High-Quality Chocolate:** Using good quality German’s Sweet Chocolate makes a difference in the overall flavor of the cake. Look for a brand that you trust and enjoy.
* **Adjust Sweetness to Taste:** Some people prefer a sweeter frosting, while others prefer a less sweet frosting. Adjust the amount of brown sugar in the frosting to suit your taste.
* **Don’t Skip the Buttermilk:** Buttermilk adds moisture and tang to the cake, which helps to balance the sweetness of the chocolate and frosting. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk.
* **Patience is Key:** Baking a German Chocolate Cake takes time and patience. Don’t rush the process, and enjoy the experience.
Variations and Adaptations
While the Willard family’s recipe is a classic, feel free to experiment with variations and adaptations to suit your preferences.
* **Chocolate Chips:** Add chocolate chips to the cake batter for an extra chocolatey treat. Semisweet or dark chocolate chips work well.
* **Coffee:** Add a tablespoon or two of strong brewed coffee to the cake batter to enhance the chocolate flavor.
* **Liquor:** Add a splash of rum or bourbon to the frosting for a boozy twist.
* **Nuts:** Use different types of nuts in the frosting, such as walnuts or almonds.
* **Extracts:** Experiment with different extracts, such as almond extract or coconut extract, to add a unique flavor to the cake or frosting.
* **Cupcakes:** Turn the cake into cupcakes by baking the batter in cupcake liners. Reduce the baking time accordingly.
* **Sheet Cake:** Bake the batter in a 9×13 inch baking pan for a sheet cake. This is a great option for potlucks and parties.
* **Vegan Version:** Adapt the recipe to be vegan by using plant-based butter, milk, and egg substitutes. There are many vegan German Chocolate Cake recipes available online.
Serving and Storing Your Willard Family German Chocolate Cake
* **Serving:** Serve the cake at room temperature or slightly chilled. A slice of German Chocolate Cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
* **Storing:** Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The frosting may become slightly firm in the refrigerator, so let the cake sit at room temperature for a few minutes before serving.
* **Freezing:** You can freeze the cake layers or the entire cake. Wrap the cake layers tightly in plastic wrap and then in foil, or freeze the entire cake in an airtight container. Thaw the cake overnight in the refrigerator before serving.
Why This Recipe is Special
More than just a recipe, the Willard family’s German Chocolate Cake represents tradition, connection, and the joy of sharing something delicious with loved ones. It’s a reminder that the simplest ingredients, when combined with care and attention, can create something truly extraordinary. By baking this cake, you’re not just making dessert; you’re creating a memory, a tradition, and a taste of home.
Final Thoughts
The Willard Family German Chocolate Cake recipe is a timeless classic for a reason. Its rich chocolate flavor, moist texture, and decadent coconut-pecan frosting make it a truly unforgettable dessert. Whether you’re baking it for a special occasion or simply want to treat yourself, this recipe is sure to impress. So gather your ingredients, put on your apron, and get ready to bake a cake that will be cherished for generations to come. Enjoy!