Easy 5-Ingredient German Chocolate Cake
This Easy German Chocolate Cake is a simple, easy-to-make cake—just FIVE ingredients—but the results are spectacular!
Update: This Easy German Chocolate Cake recipe has been a family favorite for a long time, so I’ve updated it with a video and new photos and am sharing it again for new readers who may have missed it the first time around, or haven’t made it yet.
So confession time—I’m a little bit picky about my chocolate cake. I love a good chocolate cake, as you can see from the Cake section of this website. It’s gotten to the point where each of my kids has a different favorite chocolate cake—my daughter prefers an old Hershey’s Chocolate Cake recipe that’s a little more mild, while boys prefers a rich Old-Fashioned Dark Chocolate Cake that really features the dark cocoa flavor.
And then there’s my husband who is crazy about this German Chocolate Cake. He always wants this same cake for his birthday and he wants it to taste just like Mom used to make. My mother-in-law gave me her recipe for Coconut-Almond Frosting for German Chocolate Cake when we were first married, and I’ve been making it ever since.
We’ve tried several German Chocolate Cake recipes over the years. By far the best and easiest we’ve found is Anne Byrn’s Chocolate from the Cake Mix Doctor, which has a recipe for German Chocolate Cake from a mix that is moist and delicious, even though it starts from a box. When combined with my mother-in-law’s Coconut-Almond Frosting, it is irresistible!
Can I Substitute Pecans
I know some people prefer pecans in their German Chocolate frosting, and you can substitute pecans for the almonds in this recipe. However, if you’ve never tried German Chocolate Cake with an almond frosting, I strongly encourage you to give it a try! It’s fabulous this way!
Also, if you’re making this cake for a special occasion, head on over to my Tips for Baking Layer Cakes post. It’s a handy guide I wrote up with all the tips and tricks I’ve picked over the years.
How to make German Chocolate Cake in a 9 x 13 pan
If you prefer, you can make the cake in 13 x 9 baking dish. Bake the cake 38–42 minutes until the cake springs back when lightly pressed. Allow to cool completely on a wire rack before frosting.
You can also make German Chocolate Cupcakes, which makes the cake easier to serve.
I’ve added a video that shows just how easy this cake is to make.
Easy German Chocolate Cake
Ingredients
- 1 (18.25 ounce) package German chocolate cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
Coconut-Almond Frosting
- 1/2 cup butter
- 1 cup sugar
- 1 cup evaporated milk
- 2 eggs, beaten
- 1 tablespoon vanilla
- 1 (7 oz. package) sweetened flaked coconut
- 1 cup sliced almonds
Instructions
- Preheat oven to 350º. Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Beat at medium speed for two minutes more.
- Pour into two greased and floured 9 inch round pans. Bake for 30 - 35 minutes. Cool on a wire rack for 10 minutes and remove from pans. I like to line my round cake pans with parchment paper before adding batter for easy removal from the pan
- You can also baked the cake in a greased and floured 13 x 9 baking dish. Bake 38–42 minutes until the cake springs back when lightly pressed. Allow to cool completely on a wire rack before frosting.
Coconut-Almond Frosting
Combined butter, sugar, evaporated milk and eggs* in a saucepan. Cook over medium heat, stirring constantly, for about 12 minutes or until thickened. Add vanilla, coconut and almonds. Cool to room temperature before frosting cake.
Notes
*You can also warm up the butter, sugar and evaporated milk and temper the eggs before adding them to the saucepan.
Chocolate drizzle, optional - I just melted about 1/4 cup of chocolate chips, put it in a Ziploc storage bag, snipped the corner and drizzled a bit on top.
Other chocolate cake recipes from Barbara Bakes that you may love:
- Triple Chocolate Cake with a Coconut Cream Cheese Filling
- Old-Fashioned Chocolate Cake with Maraschino Cherry Filling
- Triple Chocolate Layer Cake
- Chocolate Cake with an Oreo Cheesecake Filling
- Chocolate Cheesecake Cake
- Turtle Chocolate Poke Cake
- Black Forest Cherry Chocolate Cheesecake Cake
- Cherry Chocolate Cake for Two
- Chocolate Cake for Two with a Coconut-Almond Cream Cheese Frosting
- Peanut Butter Cheesecake Chocolate Cake
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Do you use granulated or confectioners sugar for the frosting?
Hi Jennifer – granulated sugar. Enjoy!
Salted or unsalted butter? Thanks!!
Hi Ree – I generally use unsalted butter.
Hi Barbara,
I am making this cake for my husband’s birthday. Since the frosting has eggs in it, does it need to be refrigerated or can it sit on my counter in a cake carrier? Thanks in advance.
Hi Maggie – there’s conflicting information about refrigerating German chocolate frosting. I often keep it on the counter without any problem, but if you’re concerned, there’s no problem refrigerating it.
Hi Barbara! I’m making this cake for my dad who adores German chocolate cake. His birthday party is tomorrow. May be a silly question, but do I need to refrigerate it? Thank you!
Hi Rebbeca – how nice of you to make if for your dad. No need to refrigerate it. Enjoy!
Hello! Can you make the filling in advance as well? If so, how far advance or how long will it keep. Hope to hear from you soon. I’m excited to make this
Hi Leah – you can make the filling in advance. My husband has frozen the filling and eaten it straight out of the freezer lol. I’d probably just make it the day before if you’re not freezing it. Enjoy!
What did you use for the chocolate drizzle on top?
Hi Dawn – I just melted some chocolate chips, put it in a Ziploc storage bag, snipped the corner and drizzled a bit on top.
Now that cake box mixes have changed from 18.25 to 15.25 oz do you have a specific recommendation to increase the box mix? I found some things online but i am concerned it may affect the flavor of the german chocolate, the recommendations seemed more for plain cakes.
Hi Allie – isn’t it infuriating that manufacturers changed the box mix sizes. However, I’ve made this recipe as written with the smaller box and it works just fine. Enjoy!
YAY! THANK YOU!
The recipe came in the right time. My husband loves this cake. I can make with five ingredients.
That’s great – thanks Jennifer!
Any tips for cupcakes with this recipe? Can I prep the batter the same ?
I also posted a cupcake version https://www.barbarabakes.com/german-chocolate-cupcakes-with-coconut-almond-frosting/
Any idea how long a bundt cake would need to bake?
Probably 50 – 60 minutes or an internal temperature of 210 degrees F.
FYI I just made this recipe in a bundt pan, and it only took 35 min at 350 degrees F. Internal temp reached 212 degrees F. Hope this helps!
Thanks for sharing Katie!
What brand cake mix did you use?
Hi Patty – generally I’ll use Betty Crocker Super Moist but I’ve also used Duncan Hines and Pillsbury.
Can I double this cake recipe? I need to make a 10 in cake.
Hi Amy – you won’t want to double it for a 10-inch cake, but you could double it and make a 10-inch cake and some cupcakes. Here’s a guide on how much batter and cook times to use for a 10-inch cake https://www.wilton.com/wedding-cake-guide/cms-wedding-cake-data.html Don’t fill the pans more than half full of batter. Enjoy!
Did you use a metal pan or glass bakeware for the 13×9 cake?
Hi Diane – I’ve used both. Glass tends to cook faster, so you’ll want to use the shorter cook time.
Hello- I don’t see the video anywhere? I had a hard time with the frosting and I don’t think it came out right. It didn’t really thicken much.
Hi Haley – when you add the coconut and nuts, it should absorb most of it liquid and thicken up. The video appears in different spots depending on whether you’re watching it on a desktop or mobile device. Look for it right before the recipe, or right under the Update (second) paragraph don’t scroll to fash and give it time to load.
Some recipes call for only egg yokes in the frosting recipe. Your recipe says whole eggs. Just making sure this isn’t a typo?
Hi Nancy – my mother-in-law’s recipe uses the whole egg, but if you prefer you could just use more egg yolks.
I used whole eggs and since the recipe didn’t state to mix the butter, sugar, evaporated milk and eggs together PRIOR to putting in a saucepan, I came out with a chunky mess as the eggs cooked. Ew. 🙁
Sorry you had a hard time with the frosting. You don’t need to mix it prior to putting it in a saucepan, I don’t. If it was a chunky mess, it was probably cooked on too high of a heat and not stirred constantly to incorporate the eggs so you ended up with scrambled eggs.
If we opt to do the two 9 inch round pans for this cake and want a middle frosting layer, do we need to double the frosting recipe or will the original measurements be enough for a middle and top layer? Thanks!!!
Hi Kristen – no, there’s plenty of frosting for a middle layer and the top. Enjoy!