This Easy German Chocolate Cake Recipe is a simple, yummy, and easy-to-make cake—just FIVE ingredients—but the results are spectacular! It is among one of my favorite cake recipes, and it just might become yours, too!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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 by looking at all the cake recipes I have! 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 milder, while the boys prefer 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 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!
Jump to:
Why You’ll Love This Recipe
- Minimal ingredients: This recipe only calls for 5 ingredients! You might already have a few of them in your pantry.
- Rich and decadent: This cake includes layers of moist chocolate cake topped with a gooey coconut-pecan frosting!
- Customizable: This recipe is easy to adapt with different nuts or chocolate types.
Recipe Ingredients
Cake:
- German chocolate cake mix
- Buttermilk
- Vegetable oil
- Large eggs
- Pure vanilla extract
Coconut-Almond Frosting
- Butter
- Sugar
- Evaporated milk
- Eggs
- Vanilla
- Sweetened flaked coconut
- Sliced almonds
See the recipe card for full information on ingredients and quantities.
How To Make German Chocolate Cake
Recipe FAQs
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!
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.
Add Chocolate drizzle on top! I just melt about ¼ cup of chocolate chips, put it in a Ziploc storage bag, snipped the corner, and drizzled a bit on top.
Expert Tips
- Baking layered cakes: 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.
- For parties: You can also make German Chocolate Cupcakes, which makes the cake easier to serve.
- For easier mixing: You can also warm up the butter, sugar, and evaporated milk and temper the eggs before adding them to the saucepan.
- Don’t overmix: Don’t overmix the batter as it keeps the cake tender and prevents toughness.
More Cake Recipes To Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Easy German Chocolate Cake
Ingredients
Cake
- 1 15.25 ounce package German chocolate cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
Coconut-Almond Frosting
- ½ 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
- Combine 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.
Video
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 ¼ cup of chocolate chips, put it in a Ziploc storage bag, snipped the corner, and drizzled a bit on top.
- Chill before serving: Firms up the frosting for neater slices.
- Use a serrated knife for clean, even cuts when serving.
pat utz
I located a German Chocolate cake weeks ago using Ann Byrn’s recipe. All I remember is it included adding coconut-pecan frosting in the cake batter. PLEASE send it to me. I am desperate to make this cake!
Pat Utz
I originally found this cake on Barbara Bakes!
Barbara Schieving
Hi Pat – I’m not aware of any cake recipe that includes the frosting in the cake batter. Ann Byrn’s earthquake cake has coconut and pecans in it, perhaps that’s the cake recipe you’re looking for? I don’t have it on my site though.
Marie
this has the frosting in the mix
http://abcnews.go.com/GMA/recipe?id=6941845
susan
Loved the cake. But had to throw out the first try at the icing. It turned grainy on me — looking more the consistency of breakfast grits. Got too hot too fast I guess. So just be careful when cooking it — 2nd try, I never let it get above a very mild bubbling– and it was a success.
Barbara Schieving
So glad you gave it a second try and enjoyed the cake. Thanks for sharing your experience.
Ann
I made the frosting but may not have let it thicken enough. Is there anything you can do about this after the fact?
Barbara Schieving
You can add more coconut and nuts. 🙂
Ann
Great thanks!
Margie
I’m a little late to the party, but…I’m not a fan of almonds. The rest of the recipe sounds perfect. If I used pecans instead, would I use the same amount..1 cup chopped?
Barbara Schieving
Hi Margie – yes I would use the same amount of pecans. Enjoy!
Leah
My moms birthday is next week and this is her favorite cake. Normally I would just buy her the cake they tend to use soy which she is allergic to. Most mixes have soy. I was wondering if you know any German chocolate cake mixes WITHOUT soy. Please reply ASAP. I need your help. Thank you.
Barbara Schieving
Hi Leah – Happy Birthday to your mom! There really is no need to use a mix. Just make a scratch cake. The Hershey’s Perfectly Chocolate cake is easy to make and always bakes up perfectly for me. In fact I’m making it again this weekend. It would be great topped with the German Chocolate frosting. Here’s a link to my high altitude version https://www.barbarabakes.com/2011/08/hersheys-perfectly-chocolate-chocolate-cake-and-perfectly-chocolate-chocolate-frosting/ or if you aren’t at high altitude here’s a link to the original on the Hershey’s web site. https://www.hersheys.com/recipes/recipe-details.aspx?id=184&name=HERSHEY'S%20%22PERFECTLY%20CHOCOLATE%22%20Chocolate%20Cake
Krithi
Hi Barbara.. made this cake and frosting for our wedding anniversary today.. so yum.. I did use the 15.25 oz pk and went ahead with using 1-1/4 cup of liquid as mentioned in the pkg.. The cake turned out super soft and tender because of the buttermilk.. I made one 9″ square cake and 4 cupcakes with the batter.
And the frosting… So good.. I also made a chocolate ganache frosting over the cake and topped with coconut-almond frosting… One question though.. Any suggestions for the leftover frosting?
Barbara Schieving
Hi Krithi – thanks for letting me know how much you enjoyed the cake!
How about topping a shortbread cookie with the coconut almond frosting and a drizzle of chocolate – like a super easy Samoa cookie. Of a German Chocolate S’more?
Marilyn
I made Easy German Chocolate Cake last night for work party and it was delicious. I baked into 3 layers and made double run of icing. In March I had made the traditional recipe from Baker’s for the same group of folks. I didn’t say anything about switching recipes and everyone loved this cake! I personally think it is more moist and tender than the scratch version. Thanks so much for this recipe. It will always be my go to recipe for this cake.
susan brooks
OMG – maybe because I live in CO and the altitude factor? WIth all due respect, I followed the recipe to a tea – and had to throw the whole thing out. Very crumbly texture – I had to push the crumbs together to hold the cake shape. Icing texture was somewhere between almost hardened viscous glue and day old porridge. Completely unspreadable. I tried putting it in tiny dollops on the cake and hand pressing with a miniature spoon…It was for my son’s birthday. Just threw the whole thing out (which kills me as I am so frugal!) and my husband, sadly, just went to the market to purchase a cake….I have no clue how anyone could say this was such a hit! Epicurious.com has a fabuluous recipe whiich I wanted to do….should have trusted my instincts. Anyway – thank you for your website and
my guess is there must have been something that went terribly wrong……thank you…
Barbara Schieving
Hi Susan – sorry your cake didn’t turn on on such a special day. I live at altitude as well, so that’s not the problem. My guess is you accidentally left out an ingredient(s) or way over cooked the cake and icing. I’ve made this recipe dozens of times and it’s easy and delicious.
carolyn
I was thinking about making the easy german chocolate cake with applesauce instead of oil;
will it work?
Barbara Schieving
Hi Carolyn – I haven’t tried subbing applesauce for the oil in this recipe. If I were to try it, I would probably start by subbing only half of the oil with applesauce. Thanks for the question. Let me know how it goes.
Kristina P.
I also found your recipe today looking for a birthday cake recipe for my husband today. I ended up using a Devil’s Food cake mix but followed your frosting recipe exactly and it was absolutely delicious! Thank you so much it was my first time attempting this homemade and I learned what tempering means and how to do it.
Barbara Schieving
That’s great! So glad you enjoyed the recipe.
Joyce Nance
Correction to my last post:
Sorry Barbara, I should have went back up to the top of my computer screen and looked at the recipe again! I guess I missed it where you wrote in italics that you can put it in two round cake pans!!! Should have read more closely….sure better do that in following the recipe!!! Anyway, I did share with you other amuzing things in that post! Thanks again, and will let you know how all turns out….the cake and the birthday! 🙂 oh one other question, have you ever put almonds and pecans on together? My husban loves both, so in question as to which to put on…or what it would taste like with both. Comment please, thanks!
Barbara Schieving
Happy Birthday to your husband. I hope it’s a wonderful day and that he enjoys his cake. Yes, I think you could combine and use both nuts if you wanted. I think the different textures and flavors would compliment each other.
Joyce Nance
Hi Barbara, I too am wanting to make an easy German Chocolate Cake for my husbands birthday! Did not realize how many men love German Chocolate Cake! LOL!!! When I read your recipe I was so excited it was so easy, but was totally thrown off when I read to put it in a 9×13 cake pan after looking at the picture you have posted of a double layer round cake…..I want to bake it in round cake pans….do I need to bake it longer or anything? I think your picture should match the cake pan you suggest baking it in. Just a thought, I am going to the store to get the ingrediants to make this cake and frosting. My husbands birthday is tomorrow. I might add…today is May 2nd and we have snow!!! Unbelivable!!! Have never seen snow in May…April? yes, but really, not May!!! Just a thought!…..since we can’t do our outdoor barbeque tomorrow evening!!! LOL!!!
Laura Tosto
Barbara,
I am planning on making this cake for a grooms cake, 12 inch round. How long would you cook it for? Should I use just one recipe for each cake or maybe 11/2 recipes for each cake? Do you know how much batter it makes? Thanks for any help.
Laura
Barbara Schieving
Hi Laura – great idea for a grooms cake. I’ve never baked a 12 inch cake, but Wilton has a great guide http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm for 2 inch deep cake pans or http://www.wilton.com/cakes/making-cakes/baking-party-cake-3-inch-pans.cfm for three inch deep cake pans.
Note: For Pans 10 inches and larger, use a heating core when baking. http://www.amazon.com/Wilton-Decorative-Preferred-Heating-Bakeware/dp/B0000VM82M. I’ve also heard you can also use a flower nail http://www.amazon.com/Wilton-Flower-Nail-Decorating-Tool/dp/B0000CFMUE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1360590485&sr=1-1&keywords=Wilton+flower+nail. I don’t have any experience using either, but you need it to help cook the cake from the inside out.
I’d love to see a picture of it.
yaji
lol had to write back, we cut the cake and though i knew it was delicious from tasting before assembly now its my hubbys and my sons fav. too!!
and my hubby cant believe i made this myself…its far from the regular box cake w frosting i usually make
Barbara Schieving
Thanks for the update! So glad everyone loved the cake. Your comments brightened my night.
yaji
omg it looks and taste great, just made it tonight for hubbys birthday… he’s not home yet so it will be a surprise but i’m finding it hard to stop thinking about nibbling it on the bottom corner where he wont see..lol
tanks for the recipe:)
Elizabeth
I’m going to try to make this cake on Saturday for my boyfriend’s birthday. His favorite is German Chocolate, and Ive never made one before. I didnt just wanna do a box cake mix with the store bought icing, I think its terrible. Your recipe looks amazing, and so simple! I’ve never heard of switching the water with buttermilk, does it make it more moist? Anyway, I’m so glad I found this. Thanks so much!
Elizabeth
Oh and one last thing… How do you temper an egg? I clicked on the link in the recipe, but it didnt make much sense to me.. Thanks again
Barbara
Hi Elizabeth – you boyfriend is going to love this cake and you for making it for him. Yes the buttermilk adds a little extra moisture but it also gives it more of a from scratch taste.
You temper eggs by beating them in a bowl, then very slowing beating in a little bit of the hot mixture (in this case, heat the butter, sugar and evaporated milk without the eggs). Once the eggs are warmed up you can add them to the hot mixture and the eggs won’t cook before they have a chance to incorporate into the mixture.
If you are very vigilante about stirring the frosting constantly while it’s heating and have a great pan, you don’t need to temper the eggs, but otherwise it’s best to temper the eggs.
Hope that helps – good luck!
Elizabeth
I just wanted to let you know the cake and the frosting was a success!! Ill never make it any other way, and ill be making next month for my dad’s birthday! Oh and I had someone help me with the tempering, and it was so easy. Thanks so much Barbara 🙂
Barbara
I’m so glad! You’re right. Tempering is easy, probably harder to explain than to do. Thanks for the update!
Debbie
I am trying this recipe for my daughter’s birthday today. I am not much of a baker and her friend was going to make the cake, but is now sick. I just put the cake in the oven and then read the comments. I hope my cake turns out okay with the smaller size cake mix. Why would they change up something like that with all the recipes in the world using their original size. Oh well. Wish me luck. Was glad to see someone asked about the chocolate drizzled on top, I will do that as well. Also, I went to 2 different stores and could not find a German Chocolate cake mix so am using a Milk Chocolate…LOL I’ll let you know how it turned out.
Barbara
Good luck Debbie! I’m sure it will be great.
Julie
I was looking for an alternative to the butter rich from scratch recipe, and this looks like a great option. Thanks so much.
Barbara
Thanks Julie – hope you enjoy it!
Julie
I don’t know if anyone else has asked this, but I’ve noticed the cake mixes are getting smaller. Do you know how many ounces the box of mix you used had? If not, the brand you used?
Barbara
I used a Betty Crocker mix before they reduced the size – 18.25 oz. I don’t really understand why they would change the size of the mix. I know most people would rather pay a little more and keep the same size.
The new mixes call for 1/4 less water, so I’m assuming you could reduce the buttermilk by 1/4 cup and use the new small mixes.
Great question. Thanks!
Julie
Thanks so much for your answer. After I wrote my question, I tried it with an organic cake mix. The texture was very unpleasant, sort of grainy, but I could tell that the buttermilk was an improvement in flavor. After sharing a piece and talking to my friend who is big into organic, she confirmed that the texture issue was due to the mix…..I will try it again without trying to be healthier. (laughing.) Thanks so much for your help and the recipe! You’re a sweetie.
Julie
Hi Barbara, me again. I found a box of Duncan Hines Swiss Chocolate Cake mix today that’s 18.25 oz. I made your recipe again and I’m eating it right now (eat a little, type and chew). It’s still very warm and I’m having it with whipped cream. So good!
For the frosting I used a coconut pecan broiler frosting recipe. It’s the lazy- cheaty method of giving it the traditional frosting flavors. I almost used your idea of almonds, and I want to try that the next time.
Anyway, I am keeping your recipe and I want to thank you once again.
Barbara
Warm cake with whipped cream sounds like a perfect way to eat the cake. I’ve heard about subbing prune baby food. Good to know it works in this recipe. Thanks for the update.
Julie
Thanks for replying to my update. (smile.)
Julie
One of thing….I meant to tell you I substituted about 2 Tablespoons of the oil with prune baby food. It something that works really well with chocolate cake recipes. Sort of the same idea as using applesauce and no one knows it’s in there.
Michelle
Alrighty thank you so much Barbara! 🙂
I’ll be making the cake for my boyfriend for his birthday tomorrow, I’m sure he’ll love it again thank you so much for your fast reply and this recipe! ((:
Barbara
It is vanilla extract. I just melted some chocolate chips, put it in a Ziploc storage bag, snipped the corner and drizzled a bit on top. Enjoy!
Wish him Happy Birthday!
Michelle
Hello, I have two questions if you could please help me. 🙂
First in the frosting I notice it calls for vanilla is that vanilla extract as well orrrr what exactly does you mean by “vanilla” (:
&& second I notice on the top two pictures there is chocolate drizzled on the cake, what kind of chocolate would that be?
If you can help me ASAP I greatly appreciate it thank you. 😀