If you’re craving a show-stopping homemade dessert this easy German chocolate cake is about to become your new favorite.

a slice of easy German chocolate cake with a fork

Recipe originally published on OurZestyLife

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Decadent Dreamy Layered Cake

This recipe for German chocolate cake delivers rich flavor and “wow” factor right from your own kitchen.
A doctored cake mix bakes up incredibly moist and is stacked high with silky chocolate frosting and a chewy, caramel-style coconut-pecan topping for pure dessert indulgence.
Perfect for holidays, birthdays, potlucks, or anytime you need a bakery style dessert without all the effort.
The chewy, caramel flavored coconut pecan frosting perfectly complements the chocolate. Make it easily from scratch, or purchase a can from the grocery store (in the US).

chocolate cake, chocolate frosting, and coconut pecan frosting assembled to make easy German chocolate cake

What’s In German Chocolate Cake

Chocolate Cake: A boxed cake mix gets a major upgrade with simple add-ins like espresso, cocoa, butter, and soured milk. These ingredients create a super-moist cake that tastes completely homemade.
Chocolate Frosting: This easy frosting comes together with cocoa, powdered sugar, butter, and evaporated milk. A stand mixer is best to create a fluffy, smooth, and perfectly rich texture.
Coconut Pecan Frosting For German Chocolate Cake: The real star of this recipe is the creamy coconut-pecan topping. Coconut, pecans, evaporated milk, butter, brown sugar, and vanilla simmer into a thick, caramel-like mixture that’s sweet, chewy, and simply amazing.

Make It Your Way

Dairy-Free Alternatives: Use plant-based milk (like almond or coconut) in the cake batter and coconut cream for the chocolate frosting.
Pan Variation: Bake in a 9×13-inch pan for a simplified version, layering the chocolate frosting and coconut pecan topping.

process to make easy German chocolate cake before the chocolate frosting is applied to the top

easy German chocolate cake on a white plate

How to Make German Chocolate Cake

Prepare and bake the chocolate cake as directed in the recipe.
Allow the cakes to cool completely on a wire rack.
Beat together chocolate frosting ingredients until fluffy.
Layer cake, frosting and prepared coconut topping.

two slices of easy German chocolate cake on plates, with the rest of the cake on the side

Secrets To Sweet Success

Cake:
- Use room temperature eggs and butter for smoother mixing and even baking.
- Use a kitchen scale to distribute batter evenly between pans.
- Check the cake for doneness at the 20-minute mark, and then every 3-5 minutes after to avoid over-baking.
Chocolate Frosting:
- Add more evaporated milk if chocolate frosting is too thick or extra powdered sugar if too thin.
- Use a piping bag and Wilton 1M tip with the corner snipped to create elegant chocolate frosting designs. In a pinch, simply cut the tip from a zippered bag to pipe frosting.
Coconut Pecan Frosting:
- Lightly toast pecans in a dry skillet before adding to the topping to bring out their flavor and add a nutty aroma.
- Stir topping continuously over medium heat to prevent burning and ensure it thickens evenly.
- Allow the topping to cool a few minutes before spreading on the cake layers.
- You can prepare the topping a day in advance and store it in the fridge. Reheat slightly on the stove or in the microwave before using.

a fork full of easy German chocolate cake

Keep Those Cake Crumbs Fresh!

Store the cake in an airtight container or covered with plastic wrap for up to 5 days. Best served at room temperature.
Wrap individual slices in plastic wrap, then place in a freezer-safe bag for up to 3 months. To freeze the whole cake, wrap it in plastic wrap and foil.

More Irresistible Sweets

I hope you like this recipe for German chocolate cake as much as my family does. Please comment and rate the recipe below.

5 from 1 vote

Easy German Chocolate Cake

Donnalea

Servings

Prep 1

Cook 25

Total 1 25

Print Pin

Equipment

stand mixer
2 9" round cake pans or 3-6" round baking pans, or a 9×13" baking pan
saucepan

Ingredients

Cake

1 boxed cake mix
1 cup flour
1 cup sugar
½ cup cocoa
1 teaspoon espresso powder optional
2 large eggs
1 cup melted butter
2 cups full fat milk or light cream
2 Tablespoon vinegar
1 teaspoon vanilla

Chocolate Frosting

1 cup butter
⅔ cup cocoa
½ teaspoon espresso powder
2½ cups powdered sugar, or up to 3 cups depending on desired consistency
2 ounces evaporated milk, more or less, depending on consistency
1 teaspoon vanilla

Coconut Pecan Frosting

½ cup butter
1 cup dark brown sugar
3 large egg yolks
6 ounces evaporated milk save remainder for frosting
1 Tablespoon vanilla
1 cup chopped pecans chopped coarsely
1½ cups shredded unsweetened coconut

Instructions

Cake

Preheat oven to 350˚F. Grease baking pans with butter, or spray with cooking spray, then dust lightly with flour.
In 2 cup measuring cup, add vinegar then fill to the 2 cup line with milk. Stir. It will begin to look appear curdled, but that is ok. Set aside.
In a large stand mixer bowl, add boxed chocolate cake mix, flour, sugar, cocoa, espresso powder. Whisk to combine.
Add in the soured milk mixture, eggs, melted butter and vanilla. Mix on low until just incorporated, then scrape down the sides.
Mix on medium speed for 2 minutes, then divide evenly into prepared pans.
Bake for 25 minutes, or until toothpick inserted comes out clean.
Set on wire baking rack to cool completely.

Chocolate Frosting

In a large stand mixer bowl, add softened butter, cocoa, espresso powder and 1 cup of the powdered sugar. Blend slowly until incorporated. Mix in the vanilla and condensed milk and whisk on medium speed.
Continue adding in the powdered sugar ½ cup at a time until frosting is smooth and to your desired consistency, and to your taste for sweetness. Add more powdered sugar and/or milk to achieve desired consistency.
In a saucepan, combine brown sugar, butter, egg yolks, and evaporated milk. Stir and bring to a boil over medium heat.
Stir consistently until mixture begins to thicken.
Remove from heat, stir in vanilla, nuts, and coconut. Cool completely.

Assembly

Place one cake on a serving platter or plate.
Using a piping bag, or zippered bag with a corner snipped, pipe a thick chocolate frosting rim around the edge of the cake. Fill the middle with coconut pecan topping.
Place second cake on top. Pipe chocolate frosting around the top of the cake and frost the sides. Fold the remaining topping into the center. Decorate with additional chocolate frosting as desired.

Notes

You can use buttermilk in place of the milk and vinegar.
*My preference is to line the bottom of each baking pan with parchment. Spray bottom on pan lightly, lay parchment cut to the size of the pan on top of greased layer, spray again and dust with flour. Tap pan to distribute flour.
Use a weigh scale to distribute the cake batter between pans for more even baking.
You can purchase canned coconut pecan frosting, or make it from scratch.

Nutrition

Calories: 752kcalCarbohydrates: 80gProtein: 8gFat: 48gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 142mgSodium: 497mgPotassium: 402mgFiber: 5gSugar: 59gVitamin A: 1054IUVitamin C: 0.5mgCalcium: 159mgIron: 3mg

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