Categories: Cakes, My Baking & Cooking

German Chocolate Spice Cake

German Chocolate Spice Cake

It could have been anything I clicked on while surfin’ the ‘net that led me to this fabulous cake recipe. What caught my eye is how different it is: grated chocolate and separated eggs. Folding beaten egg whites to the batter is the last step.

The cake has a nice subtle kick from the 3 spices. Because I only grated half of the chocolate bar (I ground the other half in a blender), little bitty chunks were here and there.

I used the leftover Sugar in the Raw/Turbinado Sugar from the Big Soft Ginger Cookies recipe, which came out to be 1/4 cup. I can’t wait to use a full cup the next time I make this.

German Chocolate Spice Cake

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German Chocolate Spice Cake

  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ground cloves
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 5 eggs, separated
  • 1 bar (4 oz) Baker’s German Chocolate, grated
  • 1/2 cup milk


  • Soften butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature.
  • Grate chocolate bar (do this with the grating blade in the food processor or a box grater)
  • Separate eggs (eggs and whites)


  1. Preheat oven to 350 degrees F. Grease bundt or tube pan.
  2. Combine dry ingredients (flour, baking powder, cinnamon, allspice, ground cloves) and set aside.
  3. Cream butter and sugar, then add egg yolks and mix well. Add dry ingredients alternately with milk (dry, milk, dry, milk, dry) and mix to incorporate. Stir in grated chocolate.
  4. In small bowl, beat egg whites until stiff, but not dry, peaks form. Fold them into the batter. (Use your hands or a spatula to do the folding.)
  5. Bake for 60 minutes, until knife inserted in center comes out clean.
  6. Let cool in pan for 20 minutes, then turn onto wire rack and cool completely.
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