German Chocolate Cake is a classic for a reason – the rich, moist cake layered with a decadent coconut-pecan frosting is simply irresistible. But what if you could enjoy all that deliciousness in a convenient, portable format? Enter: German Chocolate Cake Bars! This recipe delivers all the flavor of the iconic cake in a wonderfully easy-to-serve bar format, perfect for potlucks, bake sales, or a simple weeknight indulgence.
What Makes This German Chocolate Cake Bars Recipe So Special?
This recipe isn't just about shrinking the classic cake into bar form. We've focused on creating a texture and flavor profile that's perfectly balanced. The cake base is moist and tender, while the topping is a generous, creamy coconut-pecan frosting that isn't too sweet. We've also streamlined the process to make it simpler than baking a full cake, saving you time and effort without sacrificing any of the deliciousness.
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
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 cup (115g) sweetened shredded coconut
- 1 cup (100g) pecan halves, toasted
- ½ cup (120ml) evaporated milk
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Cake:
- 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.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
2. Bake the Cake:
- 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.
3. Make the Frosting:
- While the cake is cooling, prepare the frosting. In a large bowl, cream together the softened butter and powdered sugar until smooth.
- Stir in the coconut, toasted pecans, evaporated milk, and vanilla extract. Mix until well combined.
4. Frost and Cut the Bars:
- Once the cake is completely cool, spread the frosting evenly over the top.
- Cut the cake into bars and serve.
Frequently Asked Questions (FAQ)
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. Just be sure to toast them for optimal flavor.
How can I toast pecans easily?
Simply spread the pecans on a baking sheet and bake them 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.
How long can I store the German Chocolate Cake Bars?
Store leftover bars in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze these bars?
Yes! Once completely cooled and frosted, you can wrap the bars individually in plastic wrap and then place them in a freezer-safe bag or container. They will keep for up to 2 months.
Can I make this recipe in a smaller pan?
You can adapt the recipe for a smaller pan, but you'll need to adjust the baking time accordingly. Keep an eye on the bars and test for doneness with a toothpick. A smaller pan might result in thicker bars.
This German Chocolate Cake Bars recipe provides a delicious and convenient alternative to the classic cake. Enjoy the rich, decadent flavors in a fun, shareable format. Happy baking!
