Chocolate, caramel, coconut, pecans… this easy German chocolate cake has it all! I layered moist chocolate cake with rich and creamy pecan-coconut icing and topped the whole thing with a delicious homemade chocolate buttercream. This is one decadent dessert, and I can’t wait to dig in!
Despite its name, German chocolate cake does not come from Germany. Rather, “German” refers to the milder, sweeter chocolate (invented by Samuel German) used in the cake. I made things easier by using boxed cake mix so I could focus on the homemade coconut-pecan icing and chocolate buttercream. No one could tell the difference, and everyone was raving about my easy German chocolate cake!
What’s in My German Chocolate Cake Recipe?
- Chocolate Cake Mix: I used regular chocolate cake mix, but you can use German chocolate cake mix if you prefer.
- Butter: Unsalted butter keeps the cake moist, enriches the icing, and forms the base of the buttercream.
- Eggs: Whole eggs help bind the cake to give it structure while egg yolks help thicken the icing.
- Sugar: A mixture of brown and granulated sugar sweetens the icing, giving it a rich depth of flavor. Powdered sugar sweetens the buttercream and helps give it structure.
- Evaporated Milk: Adds a sweet, milky flavor and helps keep the icing thick. I do not recommend substituting with regular milk, as the frosting will turn out runny.
- Vanilla Extract: Enhances the overall flavor of the icing and the buttercream.
- Sweetened Shredded Coconut: Adds a beautiful texture and a sweet flavor to the icing.
- Pecans: Add a touch of nuttiness and crunch to the icing.
- Cocoa Powder: Unsweetened cocoa powder adds rich chocolate flavor to the buttercream.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store
Store leftover easy German chocolate cake in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw in the refrigerator overnight before enjoying.
Tips for Success
- As with other cakes, do not over-stir the batter once you add the flour. It will make it rubbery and/or crumbly. Be sure to only mix until the flour is just incorporated.
- When making the buttercream, be sure to whip for the proper amount of time. The longer that you whip this frosting, the more air is incorporated and the smoother and more fluffy the frosting becomes.
German Chocolate Cake Recipe
Ingredients
For the Cake
- 15.25 ounces chocolate cake mix (1 box)
- 1¼ cups water
- ½ cup unsalted butter melted (1 stick)
- 3 large eggs
For the Icing
- 4 egg yolks whisked
- ½ cup brown sugar
- ½ cup granulated sugar
- 8 ounces evaporated milk (⅔ can)
- ½ cup unsalted butter (1 stick)
- 1 teaspoon pure vanilla extract
- 1⅔ cups sweetened shredded coconut
- 1 cup chopped pecans
For the Buttercream
- 5 cups powdered sugar
- 1½ cups unsalted butter room temperature (3 sticks)
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- Milk optional, for consistency
- Chocolate Drizzle optional, for topping
Equipment
- Kitchen Scale (optional)
- 2 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
Instructions
- Preheat oven to 350°F. Line 2 (9-inch) round cake pans with parchment paper and spray with nonstick spray. Set aside.
- Mix the cake mix, water, butter, and eggs together in a medium bowl.15.25 ounces chocolate cake mix, 1¼ cups water, ½ cup unsalted butter, 3 large eggs
- Divide the batter evenly (about 483 grams per pan) into the cake pans and place into the preheated oven to bake for 25 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.
- While the cakes are cooling, make the icing: Combine all of the icing ingredients except for the shredded coconut and pecans in a large saucepan. Place over medium heat and let simmer for 6-7 minutes, whisking constantly. Fold in the shredded coconut and chopped pecans. Set aside.4 egg yolks, ½ cup brown sugar, ½ cup granulated sugar, 8 ounces evaporated milk, ½ cup unsalted butter, 1 teaspoon pure vanilla extract, 1⅔ cups sweetened shredded coconut, 1 cup chopped pecans
- To make the buttercream, combine all of the buttercream ingredients (except the milk and chocolate syrup) in the bowl of a stand mixer fitted with the paddle attachment. Beat on high-speed for 5-6 minutes, or until a smooth, fluffy frosting has formed. If you find that your frosting is dry or too thick, add in milk a tablespoon at a time until you reach your desired consistency. Fill a piping bag fitted with a star tip with ½ cup of frosting.5 cups powdered sugar, 1½ cups unsalted butter, 1 teaspoon pure vanilla extract, Milk, ⅔ cup unsweetened cocoa powder
- To assemble the cake, place one of the cool cake layers onto a plate or cake stand.
- Using an offset spatula or rubber spatula, spread about ¼ cup of buttercream over the cake layer. Pipe a buttercream ring around the edges of the cake to form a barrier for the icing. Spoon half of the coconut-pecan icing into the middle of the buttercream ring.
- Place the second layer of cake on top ensuring that the edges meet and that cake does not hang over on one side. Finish spreading the buttercream over the entire surface and sides of the cake. Drizzle chocolate syrup over the edges of the cake to make it look like it has dripped, if desired. Pipe a ring of buttercream swirls around the edge of the cake. Spread the remaining coconut-pecan icing into the middle of the swirls and smooth. Drizzle additional chocolate syrup in a crosshatch pattern over the frosting. Slice and serve.Chocolate Drizzle
Notes
- Nutritional information does not include optional ingredients.
How to Make Easy German Chocolate Cake Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Line 2 (9-inch) round cake pans with parchment paper and spray with nonstick spray. Set aside. Mix 15.25 ounces (1 box) of chocolate cake mix, 1¼ cups of water, ½ cup of oil, and 3 large eggs together in a medium bowl.
Bake the Cakes: Divide the batter evenly (about 483 grams per pan) into the cake pans and place into the preheated oven to bake for 25 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.
Make the Icing: While the cakes are cooling, combine 4 large egg yolks, ½ cup of brown sugar, ½ cup of granulated sugar, 8 ounces of evaporated milk, ½ cup of unsalted butter, and 1 teaspoon of pure vanilla extract in a large saucepan. Place over medium heat and let simmer for 6-7 minutes, whisking constantly. Fold in 1⅔ cups of sweetened shredded coconut and 1 cup of chopped pecans. Set aside.
Make the Buttercream: Combine 5 cups of powdered sugar, 1½ cups of unsalted butter, 1 teaspoon of pure vanilla extract, and ⅔ cup of unsweetened cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 5-6 minutes, or until a smooth, fluffy frosting has formed. If you find that your frosting is dry or too thick, add in milk a tablespoon at a time until you reach your desired consistency. Fill a piping bag fitted with a star tip with ½ cup of frosting.
Prepare the Cakes: To assemble the cake, place one of the cool cake layers onto a plate or cake stand.
Layer the Cakes: Using an offset spatula or rubber spatula, spread about ¼ cup of buttercream over the cake layer. Pipe a buttercream ring around the edges of the cake to form a barrier for the icing. Spoon half of the coconut-pecan icing into the middle of the buttercream ring.
Frost the Cake: Place the second layer of cake on top ensuring that the edges meet and that cake does not hang over on one side. Finish spreading the buttercream over the entire surface and sides of the cake. Drizzle chocolate syrup over the edges of the cake to make it look like it has dripped, if desired. Pipe a ring of buttercream swirls around the edge of the cake. Spread the remaining coconut-pecan icing into the middle of the swirls and smooth. Drizzle additional chocolate syrup in a crosshatch pattern over the frosting. Slice and serve.
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