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4.45 from 488 votes

Easy German Chocolate Cake

Prep Time5 mins
Cook Time40 mins
Additional Time20 mins
Total Time1 hr 5 mins
Course: Cakes
Servings: 12 -15 Servings
Author: Barbara Schieving



  • 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


  • 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.



*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.