Hey Cake Lovers,

    I looking to perfect my german chocolate cake recipe and need some help. I have one that I like pretty well but to me its missing some flavor. The cake is just kinda blah. What can I do to help?

Here is my recipe

It is pretty close to the original Baker's German Chocolate Cake recipe. Not sure why you find it bland.  Maybe you are just not a German Chocolate cake fan. Or maybe you should try the original recipe which is online.  What are you filling and frosting it with?

I like the original recipe that is on the Baker's German chocolate squares.  It's the best around.  I also use their recipe for the frosting.

Not sure where I got this from, but my family loves it.

German Chocolate Cake 

Ingredients 

Original recipe makes 1 - 3 layer 9 inch cake

1/2 cup water

4 (1 ounce) squares German sweet chocolate

1 cup butter, softened

2 cups white sugar

4 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

2 1/2 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt

4 egg whites

1 cup white sugar

1 cup evaporated milk

1/2 cup butter

3 egg yolks, beaten

1 1/3 cups flaked coconut

1 cup chopped pecans

1 teaspoon vanilla extract

1/2 teaspoon shortening

1 (1 ounce) square semisweet chocolate

PREP

30 mins

COOK

30 mins

READY IN

1 hr

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. 

     Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

     In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. 

     Beat in 4 egg yolks one at a time. 

     Blend in the melted chocolate mixture and vanilla. 

     Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

     In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

     Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

     To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread filling between layers and on top of cake. 

     In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

I think the basic lacks flavor too, so I add 2 tablespoons cocoa powder (regular not Dutched).  I also don't separately beat and fold in whites, I mix high ratio method and its just as good and much faster to do.

Squirrelly I use the bakers chocolate frosting recipe.. I could bathe in the stuff. I do like german chocolate I'm just really picky I want a deeper flavor cake to hold up to the frosting. 

Cassie that is the best recipe I can find too, it's the one I always go back to, just want a little something more out of it :)

Thanks Jeff, I will try adding some cocoa, hopefully it will be what I'm looking for. Also O will try using high ratio baking with it, I love my white cake that way, maybe it will make it better too!