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!
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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
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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.
Nancy W Lang
Can I substitute melted butter for oil?
Barbara Schieving
Hi Nancy – you can, melt it down, then let it cool a bit. Enjoy!
Jenn
Can sweetened condensed milk be substituted in the frosting recipe?
Barbara Schieving
Hi Jenn – Hershey’s has a version that uses sweetened condensed milk https://www.hersheys.com/kitchens/en_us/recipes/german-chocolate-cake.html I would use that one instead.
LaQuitta
How can I make this a three layer 9 inch cake
Barbara Schieving
You have a couple of options. If you have three pans, you can divide the cake between three pans and reduce the cook time. You want the internal temperature to be about 210°F Probably about 20 – 25 minutes. Or, you could make the recipe twice, bake four layers and freeze one layer to serve at a later date.
Kisha Crockett
Can i substitute the buttermilk
Barbara Schieving
Hi Kisha – yes, you can substitute 1 cup milk or even water.
Gloria
Will there be enough frosting to do top and sides of a 2 layer 9in cake?
Barbara Schieving
Hi Gloria – I would make 1.5 times the frosting if you want to frost the sides as well, although I haven’t tried frosting the sides. It won’t go on smoothly like a buttercream frosting because it’s thick, so you’ll have to gently press it on and hope it stays.
Jennifer Russu
Do you use granulated or confectioners sugar for the frosting?
Barbara Schieving
Hi Jennifer – granulated sugar. Enjoy!
Ree
Salted or unsalted butter? Thanks!!
Barbara Schieving
Hi Ree – I generally use unsalted butter.
maggie johnson
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.
Barbara Schieving
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.
Rebbeca
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!
Barbara Schieving
Hi Rebbeca – how nice of you to make if for your dad. No need to refrigerate it. Enjoy!
Leah
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
Barbara Schieving
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!
Dawn
What did you use for the chocolate drizzle on top?
Barbara Schieving
Hi Dawn – I just melted some chocolate chips, put it in a Ziploc storage bag, snipped the corner and drizzled a bit on top.
Allie
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.
Barbara Schieving
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!
Allie
YAY! THANK YOU!
Jennifer Collins
The recipe came in the right time. My husband loves this cake. I can make with five ingredients.
Barbara Schieving
That’s great – thanks Jennifer!
Star Jeter
Any tips for cupcakes with this recipe? Can I prep the batter the same ?
Barbara Schieving
I also posted a cupcake version https://www.barbarabakes.com/german-chocolate-cupcakes-with-coconut-almond-frosting/
Mere
Any idea how long a bundt cake would need to bake?
Barbara Schieving
Probably 50 – 60 minutes or an internal temperature of 210 degrees F.
Katie
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!
Barbara Schieving
Thanks for sharing Katie!
Patty
What brand cake mix did you use?
Barbara Schieving
Hi Patty – generally I’ll use Betty Crocker Super Moist but I’ve also used Duncan Hines and Pillsbury.
Amy
Can I double this cake recipe? I need to make a 10 in cake.
Barbara Schieving
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!
Diane Knudson
Did you use a metal pan or glass bakeware for the 13×9 cake?
Barbara Schieving
Hi Diane – I’ve used both. Glass tends to cook faster, so you’ll want to use the shorter cook time.
Haley
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.
Barbara Schieving
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.
Nancy Erbach
Some recipes call for only egg yokes in the frosting recipe. Your recipe says whole eggs. Just making sure this isn’t a typo?
Barbara Schieving
Hi Nancy – my mother-in-law’s recipe uses the whole egg, but if you prefer you could just use more egg yolks.
Disappointed
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. 🙁
Barbara Schieving
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.
Kristen Becktel
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!!!
Barbara Schieving
Hi Kristen – no, there’s plenty of frosting for a middle layer and the top. Enjoy!