A German Chocolate cake is very delicate. I would not describe it as "crumbly", though. I think of "crumbly" as "dry". It it truly is, perhaps you are over-baking the cake.

You are right. It's not dry at all. It's just extremely delicate. What part of its process makes it that way? I may try dialing that back.

Can you show us your recipe?

And yes, it should be moist and, and as you describe 'crumbly' ...

If you are using flour in your mix, you might want to try what I call ' The Tangzhong twist'

you take a portion of your flour (1/3 cup), and a portion of your milk or water (1 cup) and heat it/simmer slightly until it forms a pudding-like appearance. remove from heat and let cool. Incorporate this mix with your regular mix ingredients and go from there. It should yield moist and soft texture, not necessarily crumbly.

http://www.myrecipes.com/recipe/mamas-german-chocolate-cake This is the recipe I used today. I have three others that I've used before that are essentially the same. My cake always turns out the same way. Once it's cooled, it's so delicate that I can barely layer it without breakage. The tangzhong twist sounds very interesting! I have not heard of that before.

have you ever tried a flourless recipe?

Jereme, your cake sounds delicious. Just curious, what flour are you using?

CathyinSWPA

I've made flourless cakes before but only as curiosities.

I was thinking that I could just freeze the cake layers to make them easier to handle. Cutting slices is also a challenge. I think the pecans and coconut drag through layers tearing them up. I've tried cutting and sawing through with no favorable results, but that's another post. Lol.

I use White Lily AP flour. I've experimented with other brands, types, and grinds, but I always return to this one for cakes.

I was reading some of the reviews of that recipe, Jereme, and it appears that a few others have experienced the same outcome -- I always like to know I'm not alone:)

So many variables in cake baking -- just a thought. I usually rely on "BraveTart" aka Stella Parks (Serious Eats) recommendations in baking, and she uses Gold Medal Flour All-Purpose flour in a lot of her cakes. White Lily Bleached All-Purpose Flour, 8 to 9% and Gold Medal shows at 10.5% (kind of an interesting look at contents here scroll down -- http://www.thefreshloaf.com/node/17045/protein-content-flour) I'm wondering if maybe that bit more protein would add some of the structure that you're looking for.

I admire your persistence. Although I'm allergic to nuts, I'd be an avid cake tester while you work through your tests:)

CathyinSWPA

The protein content is an interesting consideration, Cathy. I'm thinking that folding in the whipped egg whites at the end is what makes the cake so delicate. I'm going to try making another one this weekend but I'm going to just incorporate the whole eggs at the yolk step. I may also make another one trying bragu's tangzhong twist if that doesn't work out.

I think you're on the right track with eggs, Jereme. There are so many variables in cake-making -- and I know you know. Temperature of butter, eggs, when to add, how long to mix, etc. I googled ATK german chocolate cake just for curiosity; of course, I'm not a subscriber but before the recipe gets blocked out it reads -- "After testing, we discovered that the texture of the cake actually
improved when we used whole eggs instead of laboriously separating the
eggs, beating the whites, and folding them into the batter." The recipe is quite different than yours https://www.merrygourmet.com/2013/11/german-chocolate-cake/ but maybe the science behind how to the eggs would be universal. Just some additional information for your quest, Jereme!

CathyinSWPA

That is my SO's favorite cake and is requested for every birthday or special occasion. I love a good chocolate cake, but the german chocolate cake recipe just seems like such a washed out cake, but I did love the frosting! After ordering one from the local bakery one year that was delicious and very different, I found ATK's recipe and I've never looked back. My SO loves it and everyone I've ever served it to reacts the same way. It doesn't even use german chocolate, but does use the same type frosting. It is delicious! That doesn't help with your crumbly issue, but you might give it a try.

oh my, lizbeth-gardener. I may just have to try this! It did get a lot of great reviews, but I trust you:) So nice to have a tried and true to rely on isn't it?

CathyinSWPA

Cathy, It is much more work than the conventional recipe, but so worth the time in my opinion. I never plan on doing much else on a day I'm baking it, but part of that may be the time it takes to read/follow the recipe with all the comments they add in the CI magazine. If you do bake it, please come back and share your opinion.