German Chocolate Cake, with its rich layers of moist cake and creamy coconut-pecan frosting, is a classic for a reason. But sometimes, you crave that deliciousness in a more manageable, individual-sized portion. That's where German Chocolate Cake Bars come in! This recipe delivers all the iconic flavors in a convenient, bar-shaped treat perfect for sharing (or not!).
This recipe isn't your grandma's typical German Chocolate Cake—it's been tweaked for optimal bar-baking success. We'll focus on achieving that perfect balance of moist cake and luscious frosting, ensuring every bite is a taste of pure indulgence.
What Makes These German Chocolate Cake Bars Special?
These aren't just any chocolate cake bars; they're designed for maximum flavor and texture. We've incorporated several key elements to ensure a superior baking experience:
- Buttermilk for Moisture: Buttermilk adds incredible moisture to the cake, preventing dryness and resulting in a tender crumb.
- Brown Sugar Depth: Brown sugar contributes a rich, caramel-like flavor that complements the chocolate perfectly.
- Espresso Powder Enhancement: A touch of espresso powder deepens the chocolate flavor without adding a coffee taste. It's a baker's secret weapon!
- Perfectly Balanced Frosting: The frosting is creamy, not too sweet, and boasts the perfect ratio of coconut and pecans for that signature German Chocolate Cake experience.
Ingredients:
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (120ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) brewed strong coffee, cooled (or substitute with water)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon instant espresso powder
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 cup (120ml) evaporated milk
- 1 teaspoon vanilla extract
- 1 cup (70g) sweetened shredded coconut, toasted
- 1 cup (115g) pecan halves, toasted
Instructions:
1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. Make the Cake Batter: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together buttermilk, oil, eggs, vanilla extract, coffee, cocoa powder, and espresso powder. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
3. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan.
4. Make the Frosting: While the cake is cooling, make the frosting. In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, beating until combined. Stir in the evaporated milk and vanilla extract. Finally, fold in the toasted coconut and pecans.
5. Frost the Cake: Once the cake is completely cool, frost it evenly with the coconut-pecan frosting.
6. Cut and Serve: Cut the cake into bars and serve. Store leftover bars in an airtight container in the refrigerator.
Frequently Asked Questions (FAQs)
Can I use different nuts in the frosting?
Absolutely! While pecans are traditional, you can substitute with walnuts, macadamia nuts, or even a mix of nuts.
How do I toast the coconut and pecans?
Spread the coconut and pecans in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly browned and fragrant. Watch carefully to prevent burning.
Can I make these bars ahead of time?
Yes! The bars are best served at room temperature but can be made a day or two in advance and stored in the refrigerator.
How long do the bars last?
Stored properly in an airtight container in the refrigerator, these bars will last for 3-4 days.
Can I freeze these bars?
Yes, you can freeze these bars. Wrap them tightly in plastic wrap and then foil before placing them in a freezer bag. They should keep for up to 2 months.
This recipe provides a delicious and convenient way to enjoy the classic flavors of German Chocolate Cake. Enjoy!
