German chocolate cake is actually an American invention. The German part of the name comes from Samuel German, who invented a type of baking chocolate for the Baker’s Chocolate company. It was over 100 years later that a home cook created a cake using that chocolate and submitted it to a Texas newspaper. When it comes to cake, I prefer vanilla, so I wanted to try making a German vanilla cake.
The classic recipe has a boiled custard-like filling that’s thickened with egg yolks. I used whole eggs, as the whites give added structure, and mainly because I did not want to waste or store the egg whites. I also finished the sides and top with cream cheese frosting to fit with the vanilla theme. My grandma used walnuts in place of the more expensive pecans, so I did the same.
I really loved the outcome of this recipe, but does it still fit the name German? Well, I once watched an interview with a Minnesota baker who sells “Swedish Donuts.” The interviewer said they had never heard of Swedish donuts and asked the baker, “What makes your donuts Swedish?” Her response was, “Well, I’m Swedish, and I make them.” So, my answer is, I’m German, and I made it.
German Vanilla Cake
Ingredients:
Coconut-Walnut Filling:
1 cup granulated sugar
3 large eggs
1 can (12 ounces) evaporated milk
1/4 cup (1/2 of a stick) unsalted butter
1 pinch of salt
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut
1 1/2 cups finely chopped walnuts
Vanilla Buttermilk Cake:
1 3/4 cups granulated sugar
1 stick (1/2 cup) unsalted butter, softened
1/2 cup canola oil
1 tablespoon vanilla extract
4 large eggs, at room temperature
3 cups all-purpose flour, plus extra for pan treatment
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk, at room temperature
Cream Cheese Frosting:
8 ounces softened cream cheese
1/4 cup (1/2 of a stick) unsalted butter
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups powdered sugar
1/3 cup sweetened flaked coconut
1/3 cup finely chopped walnuts
17 walnut halves
Instructions:
Coconut-Walnut Filling:
In a large saucepan, whisk together the sugar and eggs. Add the milk, stirring well. Place the butter and a pinch of salt into the pan and turn the heat to medium. Whisking constantly, bring the mixture to a boil. Reduce the heat to a simmer and cook until you have a thin pudding-like consistency. Remove from heat and stir in the vanilla, coconut, and nuts. Let cool for 10 minutes, whisking occasionally. Place a sheet of plastic wrap onto the custard, pressing it over the top to release any trapped air. Cool completely, then refrigerate for at least 2 hours.
Vanilla Buttermilk Cake:
Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans with cooking spray. Line with rounds of parchment paper. Grease again, and dust with flour, shaking out excess. In a stand mixer, beat together the sugar, butter, oil, and vanilla until well-combined. Add the eggs one at a time, beating well after each addition. Place a fine-mesh sieve over a large bowl. Sift the flour along with the baking powder, soda, and salt. Gradually add the flour to the sugar mixture, alternating with the buttermilk. Once combined, pour the batter equally between the prepared pans. Bake the cakes for 20-25 minutes or until a toothpick inserted in the centers comes out clean. Cool the cakes completely in the pans on a wire rack.
Cream Cheese Frosting:
In a stand mixer, beat the cream cheese and butter until smooth. Add the extracts, beating well. Sift the powdered sugar into the bowl, 1 cup at a time, beating well after each addition. Once smooth, place about 2/3 cup into a Ziploc bag or piping bag. Run a knife around the edges of a cake pan. Invert one of the cakes onto a cake plate. Peel off the paper. Top with 1/3 of the coconut-walnut filling. Repeat the layers twice more. Frost the sides of the cake with the cream cheese frosting. Don’t worry if some of the filling shows through. Combine the flaked coconut and chopped walnuts in a small bowl and gently press to the sides of the cake. Snip off the tip of the bag and pipe 16 small mounds of frosting around the edges of the cake and one in the center. Top the mounds with walnut halves.
Yield: 16 servings.
Notes:
You can toast the coconut or walnuts if preferred, but I find that toasting gives a flavor that is too savory for this recipe.
