German chocolate cake, with its rich chocolate frosting and coconut-pecan topping, is a classic for a reason. But sometimes, you crave that deliciousness in a more manageable, portable form. Enter: German Chocolate Cake Bars! This recipe delivers all the iconic flavors in a convenient, bar-style treat, perfect for sharing (or not!).
What Makes This German Chocolate Cake Bars Recipe Special?
This recipe isn't just another adaptation; it's designed for optimal texture and flavor. We've focused on achieving a moist, tender cake base that perfectly complements the luscious, creamy frosting and the satisfying crunch of the coconut-pecan topping. We'll delve into the specific techniques that elevate this recipe beyond the ordinary.
Ingredients:
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk
For the German Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 cup (240ml) evaporated milk
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
- ½ cup pecan pieces, toasted
Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a small bowl, whisk the buttermilk.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
2. Bake the Cake:
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
3. Make the German Chocolate Frosting:
While the cake is cooling, prepare the frosting. In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, beating until combined. Stir in the evaporated milk and vanilla extract until smooth and creamy. Fold in the shredded coconut and toasted pecans.
4. Frost and Cut:
Once the cake is completely cool, spread the frosting evenly over the top. Cut into bars and enjoy!
Frequently Asked Questions (FAQs)
Can I use different nuts in the topping?
Absolutely! While pecans are traditional, you can substitute with walnuts, macadamia nuts, or even a mix of nuts to create your own unique twist.
How can I toast the pecans?
Spread the 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 fragrant and lightly browned. Keep a close eye on them to prevent burning.
Can I make this recipe ahead of time?
Yes! The cake bars can be made a day or two in advance. Store them in an airtight container at room temperature.
How do I store leftover German Chocolate Cake Bars?
Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I freeze German Chocolate Cake Bars?
Yes, you can freeze these bars for up to 3 months. Wrap them tightly in plastic wrap and then foil before freezing. Thaw them at room temperature before serving.
This recipe is your ticket to baking success! The combination of a moist cake, creamy frosting, and crunchy topping is irresistible. Enjoy the deliciousness of homemade German Chocolate Cake Bars, perfect for any occasion.
