German Chocolate Cake, with its rich layers of moist cake and creamy coconut-pecan frosting, is a classic for a reason. But who has time for a whole layer cake? These German Chocolate Cake Bars offer all the deliciousness in a convenient, easy-to-serve format, perfect for potlucks, parties, or a simple weeknight treat. This recipe focuses on achieving the perfect balance of moist cake and intensely flavorful frosting, ensuring a truly unforgettable dessert.
What Makes This German Chocolate Cake Bars Recipe Special?
This recipe isn't just another adaptation; it's been meticulously crafted to deliver exceptional results. We use a combination of buttermilk and oil in the cake batter for incredible moisture, while the frosting boasts a generous amount of pecans and coconut for that signature German Chocolate Cake flavor. The bars are baked in a simple 9x13 inch pan, making them easy to portion and serve.
Ingredients:
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) freshly brewed strong coffee, cooled
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 cup (120g) sweetened shredded coconut
- 1 cup (100g) pecan halves, toasted and roughly chopped
- 1 cup (240ml) evaporated milk
- 1 teaspoon vanilla extract
Instructions:
Making the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the cooled coffee until the batter is smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
Making the Frosting:
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth.
- Stir in the coconut, pecans, evaporated milk, and vanilla extract until well combined.
- Once the cake is completely cool, spread the frosting evenly over the top.
Tips for Success:
- Toast the Pecans: Toasting the pecans enhances their flavor and gives them a delightful crunch. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Don't Overmix the Batter: Overmixing the cake batter can lead to a tough cake. Mix until the ingredients are just combined.
- Cool Completely: Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- Storage: Store leftover bars in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions (FAQ):
Can I use a different type of nut in the frosting?
While pecans are traditional, you can certainly experiment with other nuts like walnuts or macadamia nuts. The flavor profile will change slightly, but it will still be delicious.
How can I make these bars ahead of time?
You can bake the cake bars a day or two in advance. Frost them just before serving to keep the frosting fresh and prevent it from softening too much.
Can I freeze these German Chocolate Cake Bars?
Yes! Once completely cooled and frosted, you can wrap the bars tightly in plastic wrap and then foil, and freeze them for up to 2 months. Thaw overnight in the refrigerator before serving.
What type of coffee should I use?
A strong brewed coffee adds depth and moisture to the cake. Any type of coffee will work, but a dark roast can give the cake a slightly richer flavor.
Can I substitute oil for butter in the cake batter?
While the recipe calls for oil for optimal moisture, you can substitute melted butter, but the cake might be slightly less moist. Adjust the amount of buttermilk as needed.
This recipe guarantees a delightful treat that captures the essence of a classic German Chocolate Cake in a more manageable and equally delicious bar form. Enjoy!
