German Chocolate Cake, with its rich, dense layers of chocolate and coconut, is a classic for a reason. But sometimes, you crave that amazing flavor in a more convenient, portion-controlled format. Enter: German Chocolate Cake Bars! This recipe delivers all the iconic flavors of the traditional cake in a delightful, easy-to-serve bar format, perfect for parties, potlucks, or a simple weeknight treat.
What Makes This German Chocolate Cake Bars Recipe Special?
This isn't just another German Chocolate Cake bar recipe; it's designed for maximum flavor and optimal texture. We've focused on achieving that perfect balance of moist cake, creamy frosting, and crunchy pecans – all in a manageable bar size. We've also incorporated tips and tricks to ensure your bars turn out perfectly every time.
Ingredients: For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup unsweetened shredded coconut
- 1 cup semi-sweet chocolate chips
Ingredients: For the Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut
- 1 cup pecans, toasted and chopped
Instructions: Making the Magic
Step 1: Preparing the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. 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 separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the shredded coconut and chocolate chips.
Pour the batter into the prepared pan and spread evenly.
Step 2: Baking to Perfection
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 before frosting.
Step 3: The Frosting Finale
While the cake cools, prepare the frosting. In a large bowl, cream together the softened butter and powdered sugar until smooth. Gradually add the evaporated milk and vanilla extract, beating until light and fluffy. Stir in the shredded coconut and chopped pecans.
Once the cake is completely cool, spread the frosting evenly over the top.
Step 4: Cutting and Serving
Refrigerate the cake bars for at least 30 minutes to allow the frosting to set. Cut into squares and serve.
Frequently Asked Questions (FAQ)
How can I make these bars ahead of time?
These German Chocolate Cake bars are even better the next day! Bake them a day or two in advance, frost them, and refrigerate. This allows the flavors to meld beautifully.
Can I substitute ingredients?
You can experiment! For example, you could use dark chocolate chips instead of semi-sweet, or substitute different types of nuts for the pecans. However, using buttermilk is key for that characteristic moist texture.
What's the best way to store leftover bars?
Store leftover bars in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage.
Are these bars gluten-free?
No, this recipe uses all-purpose flour. For a gluten-free version, you'll need to substitute a gluten-free flour blend. Be sure to check the specific blend's instructions, as some require additional ingredients to achieve the correct texture.
How do I toast the pecans?
Simply spread the pecans on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Watch them carefully to prevent burning.
This recipe offers a delightful twist on a classic dessert. Enjoy the deliciousness! Remember to share your baking creations with us! Happy baking!
