You know those days when you want to bake something special, but time (and maybe energy) just isn’t on your side? Been there. That’s exactly why I’m sharing this easy German chocolate cake recipe. It’s like a warm hug from grandma’s kitchen but without spending half your day elbow-deep in flour.
The first time I made this cake, my husband thought I’d pulled it straight from a fancy bakery box. The secret? A little shortcut with a cake mix and a homemade coconut-almond frosting that takes this from “store-bought” to “Wait, YOU made this?!” in no time.
So whether you’re wrangling toddlers, hosting Sunday dinner, or just craving something sweet after a long day, this one’s for you.
Table of Contents
Why You’ll Love This Easy German Chocolate Cake Recipe
Let me count the ways:
- It starts with a boxed mix Chello, convenience!
- The frosting is homemade and heavenly (coconut + almonds = YES, please).
- It’s impressive enough for birthdays, holidays, or just because you want cake.
- It’s foolproof. And yes, I tested that theory during a chaotic Tuesday.
Ingredients You’ll Need to Make This Easy German Chocolate Cake Recipe
For the Cake:
- 1 (15.25 oz) package German chocolate cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp pure vanilla extract
Need a buttermilk sub? Just mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
For the Coconut-Almond Frosting:
- ½ cup butter
- 1 cup sugar
- 1 cup evaporated milk
- 2 eggs, beaten
- 1 tbsp vanilla
- 1 (7 oz) package sweetened flaked coconut
- 1 cup sliced almonds
How to Make It: Step-by-Step Easy German Chocolate Cake Recipe
Step 1: Bake the Cake
- Preheat your oven to 350°F and grease two 9-inch round cake pans.
- In a large bowl, combine the German chocolate cake mix, buttermilk, oil, eggs, and vanilla.
- Beat on medium speed for about 2 minutes or until the batter is smooth and glossy.
- Divide evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 2: Make the Frosting
- In a saucepan over medium heat, combine butter, sugar, evaporated milk, and beaten eggs.
- Cook, stirring constantly (yes, constantly; don’t walk away!), until the mixture thickens, about 10–12 minutes.
- Remove from heat and stir in the vanilla, coconut, and sliced almonds.
- Let the frosting cool until it’s thick enough to spread but still soft and dreamy.
Step 3: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of the coconut-almond frosting on top.
- Top with the second cake layer and frost the top (you can leave the sides bare or go full-on rustic glam and frost everything).
Quick Tips for a Dreamy German Chocolate Cake
- Let the frosting cool: It thickens as it sits, perfect for layering.
- Don’t overbake: German chocolate cakes should be moist, not dry.
- Make it ahead: The frosting can be made a day in advance and stored in the fridge (just bring it to room temperature before spreading it).
A Little Story from My Kitchen
This cake became the official birthday cake in my house after my youngest declared, “This is better than ice cream cake!” Coming from a 10-year-old sugar connoisseur, that’s serious praise. Now, it’s a go-to for family dinners and rainy weekends when we all just want a slice of something sweet and nostalgic.
And guess what? Every time I make it, I hear my grandmother’s voice reminding me, “Butter makes it better.” (Yes, grandma, you were right as always.)
FAQs about This Easy German Chocolate Cake Recipe
Can I substitute the evaporated milk in the frosting?
Yes! If you’re in a pinch, heavy cream or half-and-half can work, but evaporated milk gives that rich, caramel-like flavor.
How can I store leftovers?
Keep the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Honestly, it’s even better the next day!
Can I use pecans instead of almonds?
Absolutely! Traditional German chocolate cake recipes often use pecans, so feel free to switch it up.
Craving more chocolate goodness? Check out our Chocolate Lava Mug Cake for a 5-minute fix, or indulge in The Best German Chocolate Cake Recipe to Sweeten Life’s Little Moments if you’ve got bananas lying around.
If you’ve been on the hunt for an easy German chocolate cake recipe that delivers full-on homemade vibes without the full-on effort, this one’s calling your name. So preheat that oven, grab your apron, and get ready to bake up a little slice of joy.
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3-Step Easy German Chocolate Cake Recipe That Tastes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This easy German chocolate cake recipe combines the ease of a boxed mix with the richness of a homemade coconut-almond frosting for a truly unforgettable dessert. Whether you’re craving a German chocolate cake with coconut frosting, looking for a simple German chocolate cake to whip up quickly, or want a German chocolate cake recipe that’s easy enough for any skill level, this one’s a keeper. It’s the ultimate boxed German chocolate cake with homemade frosting moist, nostalgic, and perfect for birthdays, holidays, or just-because days.
Ingredients
- For the Cake:
- 1 (15.25 oz) package German chocolate cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp pure vanilla extract
- For the Coconut-Almond Frosting:
- ½ cup butter
- 1 cup sugar
- 1 cup evaporated milk
- 2 eggs, beaten
- 1 tbsp vanilla
- 1 (7 oz) package sweetened flaked coconut
- 1 cup sliced almonds
Instructions
- Prep the Oven and Pans
Preheat your oven to 350°F and grease two 9-inch round cake pans. Set aside. - Mix the Cake Batter
In a large mixing bowl, combine the German chocolate cake mix, buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes until the batter is smooth. - Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. - Cool the Layers
Let the cakes cool in the pans for 10 minutes, then remove and place on wire racks to cool completely. - Make the Frosting
In a saucepan over medium heat, combine butter, sugar, evaporated milk, and beaten eggs. Cook, stirring constantly, for 10–12 minutes or until thickened. - Add Flavor and Texture
Remove the saucepan from heat. Stir in vanilla, shredded coconut, and sliced almonds. Let the frosting cool to a spreadable consistency. - Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer and frost the top (and sides, if desired).
Notes
- No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or white vinegar and let it sit for 5 minutes.
- Make ahead tip: The frosting can be made 1 day in advance. Refrigerate, then bring to room temp before using.
- Don’t skip stirring the frosting constantly this keeps the eggs from scrambling.
- You can use pecans instead of almonds for a more traditional Southern-style touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 370mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: easy german chocolate cake recipe, german chocolate cake recipe, coconut almond frosting, chocolate cake with frosting, boxed cake mix recipes