Bags of Spices

THE HUGGINS FAMILY

Favorite Recipes

Search

Cakes

Layer cakes, loaf cakes, holiday classics, and celebration favorites.

  • German Chocolate Cake — Bakery Structure with Box Convenience

    German Chocolate Cake — Bakery Structure with Box Convenience

    Every year on my wife’s birthday, there’s only one request — German chocolate cake. It’s become one of our family traditions, the kind of ritual you never change because it carries as much sentiment as flavor. But over time I also realized that while boxed mixes make the process easy, they often fall short of the tall layers, defined slices, and deep chocolate-and-coconut flavor we’ve come to expect. So this version became the answer: a handful of smart upgrades that turn a simple mix into something closer scratch-made, with richer flavor, a sturdier crumb, and bakery-worthy presentation. The layers bake up taller and slice beautifully, the frosting wraps the cake without slipping, and the whole thing feels celebratory without adding hours of prep. It’s the shortcut I make every year for my wife, and the version that finally gives us the flavor we love with the structure a three-layer cake needs.

    Ingredients

    Cake Layers

    • 1 boxed German chocolate cake mix (prefer one that calls for milk; if not, substitute whole milk for the water)
    • 1 cup (240 ml) whole milk (use 2–3 tbsp less than the package amount if milk is listed)
    • 1 cup (225 g) melted butter plus 2 tbsp (28 g) extra
    • 4–5 large eggs (two more than the box calls for; 4 for softer crumb, 5 for maximum stability)
    • ½ cup (60 g) all-purpose flour
    • 1 tbsp (8 g) cornstarch
    • ½ tsp baking powder
    • 1 tbsp Dutch-process cocoa powder
    • ½ tsp instant espresso powder (enhances chocolate depth without adding coffee flavor)
    • 1 tsp powdered gelatin, bloomed in 1 tbsp warm water
    • 2 tbsp (30 g) sour cream or Greek yogurt

    Coconut–Pecan Frosting

    • 8 egg yolks
    • 2 cans (each 12 oz / 354 ml) evaporated milk
    • 3 cups (600 g) sugar
    • 1½ cups (340 g / 3 sticks) butter
    • 5⅓ cups (about 400 g) unsweetened shredded coconut (sweetened coconut also works with no measurement changes; frosting will simply be sweeter)
    • 3 cups (300 g) chopped pecans
    • 2 tbsp finely ground pecans
    • ½ tsp table salt
    • 1 tbsp (15 ml) vanilla extract

    Directions

    Prepare the Cake Layers

    Bloom the gelatin by sprinkling it over 1 tbsp warm water in a small bowl. Let stand 5 minutes to fully hydrate. If the gelatin has set very firmly, gently warm it in the microwave for a few seconds until fluid before adding to the batter.

    Preheat the oven to 320°F (160°C). Grease three 8-inch round cake pans lightly and dust with flour, then line the bottoms with parchment rounds for best release and to help prevent overbrowning on the base.

    In a medium bowl, whisk together the cake mix, all-purpose flour, cornstarch, baking powder, Dutch-process cocoa powder, and instant espresso powder until evenly combined.

    In a separate large bowl, whisk together the melted butter, eggs, milk, bloomed (and fluid) gelatin, and sour cream or Greek yogurt until smooth.

    Add the dry ingredients to the wet ingredients and mix just until incorporated. Avoid overbeating to keep the crumb tender.

    Divide the batter evenly among the three prepared pans, smoothing the tops.

    Bake for about 24–30 minutes, or until the tops spring back lightly when touched, a toothpick inserted in the center comes out with moist crumbs (not wet batter), and the internal temperature in the center of each layer registers around 195°F (90°C) for the best balance of structure and moisture.

    Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely. For the cleanest slices, wrap and chill the cooled layers before assembly.

    Make the Frosting

    In a large saucepan, whisk together the egg yolks and evaporated milk until smooth and well combined.

    Add the sugar and butter to the pan.

    Cook over medium heat, stirring constantly, until the mixture reaches a gentle simmer. Once simmering, continue to cook for about 12 minutes, stirring frequently to prevent scorching and to develop a thicker, more stable frosting.

    Remove the pan from the heat and stir in the salt first, making sure it dissolves fully in the warm mixture.

    Add the vanilla extract and stir until fully incorporated.

    Stir in the chopped pecans, finely ground pecans, and shredded coconut until evenly distributed.

    Allow the frosting to cool completely; it will thicken significantly as it cools and will be much easier to spread on the cake.

    Assemble the Cake

    If needed, level the chilled cake layers using a serrated knife so they stack evenly.

    Place the first layer on a serving plate. Spread a very thin “seal coat” of frosting over the top to trap crumbs, then chill briefly. Follow with a more generous layer of frosting for the filling.

    Repeat with the second layer: add the layer, apply a thin seal coat, chill briefly, then spread on a full layer of frosting.

    Place the third layer on top and apply a thin coat of frosting over the top and sides to lock in crumbs. Chill briefly again, then finish with a final, even layer of frosting over the top and sides. The extended cook time and finely ground pecans help the frosting cling well to the sides.

    Chill the assembled cake for at least 2 hours (or overnight) before slicing for the cleanest, bakery-style cuts.

    Notes

    Preparation

    • Choose a German chocolate cake mix that calls for milk when possible. If your mix uses water, substitute whole milk and reduce the amount slightly (about 2–3 tbsp less than the listed water volume).
    • The added Dutch-process cocoa and espresso powder deepen the chocolate flavor without making the cake taste like coffee, helping the chocolate stand up to the rich coconut–pecan frosting.
    • Using 4 eggs will give a slightly softer crumb, while using 5 eggs increases structure and height, which is ideal for very clean slices and tall layers.
    • Fully blooming the gelatin and incorporating it with the wet ingredients strengthens the slice without making the cake dense or rubbery. If the gelatin sets too firmly, gently warm it until fluid before whisking it into the wet mixture.
    • This cake was tested at a higher altitude using dark metal pans and a baking temperature of 320°F (160°C), with doneness judged by the spring of the cake, a clean toothpick with moist crumbs, and an internal temperature around 195°F (90°C) in the center of each layer.
    • Frosting distribution: For evenly layered, bakery-style assembly, divide the frosting into four equal portions. Use about 25% between the first and second layers, 25% between the second and third layers, 25% on top of the cake, and the remaining 25% for the sides.

    Serving Suggestions

    • For the cleanest, restaurant-style slices, cut the cake while it is well chilled using a thin, sharp knife dipped in hot water and wiped dry between cuts.
    • Let individual slices rest at room temperature for 10–15 minutes before serving so the crumb and frosting soften slightly and the flavors bloom.
    • This cake pairs nicely with lightly sweetened vanilla or coconut ice cream, or with a dollop of softly whipped cream to balance the richness.

    Make-Ahead & Storage

    • Cake layers can be baked, cooled, wrapped tightly, and refrigerated for up to 2 days or frozen for up to 1 month before assembly.
    • The coconut–pecan frosting can be made up to 2–3 days in advance and stored in an airtight container in the refrigerator. Bring it to a cool room temperature and stir until spreadable before using.
    • The fully assembled cake should be stored covered in the refrigerator and is best enjoyed within 3–4 days.
    • Extra frosting can be refrigerated for up to 1 week or frozen for longer storage; it works well as a topping for brownies, cupcakes, or ice cream.
  • Boterkoek

    Boterkoek

    Oma Rasch was a spunky little lady, full of equal parts sugar and spice. I fondly remember the fun we had while I lived in her second-story row house on Krugerstraat in Den Helder, at the northernmost point of North Holland. Even in her 80s, she climbed the steep, treacherous staircase each day and set off on her bicycle to run errands. She was always willing to help as I worked to learn Dutch, once telling me, after I repeated a particularly colorful word, “There are no bad words, just words you shouldn’t use around nette mensen (respectable people).” A common treat in her home was homemade boterkoek—rich, golden, and fragrant. Whenever we walked in and smelled that buttery aroma, we knew we were in for ‘een lekker toetje’, a truly ‘heerlijk’ dessert.

    Ingredients

    • 1 cup (2 sticks) unsalted butter, at room temperature
    • 1 cup sugar
    • 2 cups all-purpose flour
    • ¼ tsp table salt
    • 1 large egg, lightly beaten, divided
    • ½ tbsp milk or buttermilk (for egg wash)

      • Optional Flavor Variations:

      • Citrus: Zest of ½ a lemon, lime, or orange, plus a small splash of juice
      • Almond: ½–1 tsp almond extract, topped with almond halves before baking
      • Speculaas: 1–1½ tsp speculaaskruiden (Dutch speculaas spice blend)
      • Ginger: 1–2 tbsp finely chopped crystallized ginger folded into the dough
      • Vanilla Sugar: 1–2 tbsp vanilla sugar mixed into the dough or sprinkled lightly on top

    Directions

    Prepare the Pan and Oven:

    Preheat the oven to 350°F (175°C). Butter an 8- or 9-inch round cake pan, then line the bottom with a circle of parchment paper. Lightly dust the sides with flour and tap out any excess. A springform or removable-bottom pan makes unmolding and slicing easier, but a standard pan works as well.

    Mix the Dough:

    In a small bowl, lightly beat the egg with a fork. Transfer about 1 tbsp of the beaten egg to a separate small bowl, add the milk or buttermilk, and whisk to combine for the egg wash. Set aside.

    In a medium mixing bowl, combine the butter and sugar. Beat just until smooth, creamy, and well combined (do not whip until light and fluffy—you want a dense boterkoek, not a cake). Add the remaining beaten egg (from the larger portion) and mix only until incorporated. If using any flavorings (citrus zest, almond extract, speculaaskruiden, crystallized ginger, or vanilla sugar), mix them in at this stage.

    Add the flour and salt. Using a spatula or wooden spoon, fold and stir just until no dry flour remains and the dough comes together. The dough will be stiff but cohesive; avoid overmixing.

    Chill the Dough:

    Scrape the dough onto a sheet of plastic wrap and pat it into a thick disk. Wrap tightly and refrigerate for 20–30 minutes, until firm but still pliable. Overchilling will make the dough harder to press evenly into the pan.

    Press, Crosshatch, and Glaze:

    Transfer the chilled dough to the prepared pan. Using your fingertips or the back of a spoon, press it evenly into the pan, smoothing the surface and making sure it reaches all the way to the edges.

    Using the tines of a fork, lightly score a crosshatch pattern across the top of the dough. For the cleanest lines, wipe the fork between strokes as needed.

    Gently brush the surface with a thin, even layer of the egg wash. Avoid pooling, especially around the edges, which can create hard spots as it bakes.

    Bake:

    Bake at 350°F (175°C) for 25–35 minutes, until the edges are deep golden brown and the center is just set and a lighter golden color. The top should not puff dramatically. Begin checking around 25 minutes, rotating the pan if needed for even browning. The boterkoek will continue to firm as it cools.

    Cool, Rest, and Serve:

    Remove the pan from the oven and place it on a wire rack. Let the boterkoek cool completely in the pan. Once cool, run a thin knife around the edge to loosen, then invert or release from the pan and remove the parchment.

    For the best flavor and texture, allow the boterkoek to rest for several hours or overnight before slicing. Cut into small wedges (it is rich) and serve at room temperature.

    Notes

    Preparation

    • Use unsalted butter for the cleanest flavor and better control over salt. The butter should be cool room temperature—soft enough to press a finger into, but not greasy or melting.
    • Be careful not to over-aerate the butter and sugar; mixing just until smooth (rather than light and fluffy) keeps the boterkoek dense and tender, as it should be.
    • For easy release and clean slices, butter the pan and line the bottom with parchment. A springform or removable-bottom pan is especially handy if you plan to unmold it for serving on a platter.
    • Approximately equal amounts of butter, sugar, and flour by weight are used in this recipe, which is traditional for Dutch boterkoek and gives it its rich, close-crumb texture.
    • Altitude adjustments (high altitude ~4,750 ft / 1,450 m): Because this is a dense, non-leavened cake, ingredient changes are usually unnecessary. Begin checking for doneness a few minutes early and remove from the oven once the edges are deep golden and the center is just set. At sea level, follow the base recipe and bake until the center is just set and no longer looks wet.

    Serving Suggestions

    • Cut into small wedges or narrow bars—boterkoek is rich and meant to be enjoyed in modest slices.
    • Serve alongside afternoon coffee, as is common in Dutch homes.
    • For a simple dessert, pair with lightly sweetened whipped cream and fresh berries or stone fruit.
    • Include on a cookie or dessert tray with other Dutch favorites such as speculaas or stroopwafels.

    Variations

    • Citrus Boterkoek: Add the finely grated zest of ½ a lemon, lime, or orange, plus a small splash of juice, to the dough along with the egg. This adds a bright, fragrant edge that balances the richness.
    • Almond Boterkoek: Add ½–1 tsp almond extract to the dough, then press blanched or sliced almonds gently into the top before baking. Almond is a very traditional flavor; start with the smaller amount of extract and increase to taste.
    • Speculaas Boterkoek: Add 1–1½ tsp speculaaskruiden (Dutch speculaas spice blend) with the flour for a warm, spiced version that’s especially nice around the holidays.
    • Ginger Boterkoek: Fold 1–2 tbsp finely chopped crystallized ginger into the dough before pressing it into the pan for pockets of sweet, spicy heat.
    • Vanilla Sugar Boterkoek: Replace 1–2 tbsp of the sugar with vanilla sugar, or sprinkle a light dusting of vanilla sugar over the top right after baking for extra aroma.

    Make-Ahead & Storage

    • Boterkoek is an excellent make-ahead dessert. The flavor and texture actually improve after resting for several hours or overnight.
    • Once completely cool, wrap tightly or store in an airtight container at room temperature for up to 3–4 days.
    • For longer storage, wrap wedges or the whole boterkoek well and freeze for up to 2 months. Thaw at room temperature in the wrapping to preserve moisture.
    • If the surface softens slightly after storage, a brief rest uncovered at room temperature will help the top regain a gentle firmness.
  • German Chocolate Cake — From Scratch

    German Chocolate Cake — From Scratch

    The not-so-German, German Chocolate Cake is actually an American classic. The recipe comes from a Texas homemaker, Mrs. Clay, whose cake calling for German’s Sweet Chocolate was first published in the Dallas Morning News in 1957. German’s Sweet Chocolate itself was created much earlier, in 1852, by Samuel German—an American baker of English descent—for Baker’s Chocolate Company. Originally known as “German’s Chocolate Cake,” the possessive was eventually dropped, but the cake’s rich flavor and nostalgic charm have endured for generations.

    Ingredients

      Cake

    • 2¼ cups all-purpose flour
    • 1 pkg (4 oz) Baker’s German sweet chocolate
    • ½ cup water
    • 1 tsp baking soda
    • ¼ tsp table salt
    • 1 cup (2 sticks) butter, softened
    • 2 cups sugar
    • 4 eggs, separated
    • 1 tsp vanilla extract
    • 1 cup buttermilk
    • ⅛ tsp espresso powder (optional, enhances chocolate flavor)

      • Frosting

    • 4 egg yolks
    • 1 can (12 oz) evaporated milk
    • 1½ tsp vanilla extract
    • 1½ cups sugar
    • ¾ cup (1½ sticks) butter
    • 2⅔ cups unsweetened shredded coconut
    • 1½ cups pecans, chopped
    • ¼ tsp table salt (optional, to balance sweetness)

    Directions

    Prepare the Cake

    Preheat oven to 350°F (175°C). Line the bottoms of three 9-inch round cake pans with parchment or wax paper and lightly grease the sides.

    Microwave chocolate and water in a heatproof bowl for 1½–2 minutes, stirring every 30 seconds until almost melted. Stir until smooth and set aside to cool slightly.

    In a medium bowl, whisk together flour, baking soda, salt, and espresso powder (if using). Set aside.

    In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg yolks one at a time, mixing well after each addition. Blend in melted chocolate and vanilla.

    Add the flour mixture alternately with the buttermilk, beginning and ending with flour, and beat until just combined.

    In a separate bowl, beat egg whites until soft peaks form. Gently fold into the batter using a spatula until evenly incorporated.

    Bake

    Divide batter evenly among prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Immediately run a thin knife around the edges to loosen the cakes.

    Cool in pans for 15 minutes, then remove from pans and transfer to wire racks. Discard parchment and cool completely before frosting.

    Make the Frosting

    In a medium saucepan, whisk together egg yolks, evaporated milk, and vanilla until blended. Add sugar and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown (about 12 minutes).

    Remove from heat and stir in coconut, pecans, and salt (if using). Mix well and cool completely before spreading. The frosting will thicken as it cools.

    Assemble the Cake

    Spread frosting between layers and on top of the cake. Garnish with extra pecans if desired. This recipe yields about 16 servings. (For generous layers, we often double the frosting recipe — a must for a three-layer cake!)

    Notes

    Preparation

    • Ensure chocolate has cooled slightly before mixing into batter to prevent scrambling the eggs.
    • Adding espresso powder enhances chocolate depth without changing flavor.
    • Frosting thickens as it cools—spread only when fully cooled for best texture.
    • Double the frosting for a three-layer cake.

    Serving Suggestions

    • Serve at room temperature for the best flavor and texture.
    • Top with extra toasted pecans or a drizzle of melted chocolate for an elegant finish.

    Make-Ahead & Storage

    • Frosting can be made up to 3 days in advance; refrigerate and bring to room temperature before using.
    • Cake layers freeze beautifully—wrap individually and freeze up to 2 months. Thaw completely before frosting.
    • Store frosted cake covered at room temperature for up to 2 days, or refrigerated for up to 5 days.

    Shortcut Option

    • For a simpler approach with equally impressive results, try our German Chocolate Cake — Bakery Structure with Box Convenience, which upgrades a boxed mix for richer flavor, taller layers, and beautifully clean slices.