Homemade German Chocolate Cake

This Homemade German Chocolate Cake recipe is made simply with a doctored cake mix, buttermilk, coconut-pecan frosting, and a chocolate buttercream frosting, but it’s perfect for special occasions.

What Is German Chocolate Cake?

German chocolate cake is a decadent dessert with a rich chocolate flavor, generally made with a creamy chocolate buttercream frosting and a delicious coconut-pecan filling or frosting. Though many German Chocolate cakes tend to be multi-layered, we simplified this one into a single layer 9×13″ cake that still feels “fancy” enough for any kind of celebration.

What You’ll Love About This Recipe:

This is a delicious mix of homemade chocolate frosting with a simple chocolate cake made with pantry ingredients to get a sweet chocolate cake with a complex flavor profile that is unlike any other chocolate cake. You will not need to use any cake flour, unsweetened cocoa powder, or sweet baking chocolate to create the chocolate cake. Instead, we used a shortcut method, and these are all included in the dry ingredients of the cake mix.

The coconut-peacan frosting adds the best sweet flavor with a thick, nutty texture. It’s the perfect German chocolate cake frosting recipe when you pair it with a little chocolate buttercream!

Key Ingredients:

A German chocolate cake mix is the key ingredient, however, if you can’t find one, you can always substitute a Devil’s food cake or a dark chocolate cake mix.

Sweetened condensed milk is the key to the making the gooey pecan frosting that goes on top of the cake. Note: if you wanted to make this into two 8″ pans as a classic layered German chocolate cake, the pecan frosting would go in between the two layers.

For the buttercream, to get the best texture, make sure to use an unsalted butter that has softened to room temperature (that way you’re in control of how much salt is added).

How To Make German Chocolate Cake:

1. Preheat oven to 350°F and prepare your 9×13-inch baking dish with parchment paper and butter.
2. Mix with buttermilk, eggs, vegetable oil, and vanilla extract.
3. Pour the batter into the prepared cake pans and bake for 35 minutes or until the inserted toothpick comes out clean, and cool completely to room temperature.
4. Then combine condensed milk, butter, and egg yolks in a medium saucepan. Cook over medium heat for 5-6 minutes, or until the mixture has thickened. 
5. Remove from the heat and stir in coconut, chopped pecans, and vanilla extract. Set aside to cool down. 
6. In another mixing bowl, beat the softened butter with a handheld mixer until creamy. 
7. Then, add powdered sugar, cocoa, heavy cream, and vanilla extract. Add salt to balance flavor ot your liking. 
8. On low speed mix the frosting, increasing speed until you have a smooth buttercream.
9. Fill a piping bag with the prepared buttercream.
10. Spread about a ½ cup of the buttercream on top of the entire cake. Use the remaining frosting to decorate the edges of the cake.
11. Add the coconut pecan frosting into the center and spread carefully on top of the cake, trying not to smear the buttercream on the sides. 
12. Let the cake cool for 1 hour in the fridge before slicing and serving.

Expert Tips:

1. For the best results, use a regular chocolate cake mix that is 15.25oz. If you use a cake mix that is 18.25 oz, use ¼ cup more of buttermilk. 
2. Toasted coconut flakes can add even more flavor to the first cake layer.
3. Use two prepared round cake pans if you want a layered cake for this moist chocolate cake. 
4. Chocolate chips or chocolate ganache are also great toppings for the tender chocolate cake.

More Chocolate Cake Recipes

• One Bowl Chocolate Cake
• Chocolate Raspberry Eclair Cake
• Hot Fudge Chocolate Poke Cake
• Gooey Chocolate Pudding Cake

German Chocolate Cake Recipe

5 from 1 vote

This Homemade German chocolate Cake recipe is made simply with cake batter, buttermilk, coconut-pecan and buttercream frosting.

ServingServing: 9 Servings

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

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Ingredients

For the cake:

• ▢ 15.25 oz. German chocolate cake mix
• ▢ 1 cup buttermilk
• ▢ 3 large eggs
• ▢ ½ cup vegetable oil
• ▢ 1 teaspoon vanilla extract

For the frosting:

• ▢ 7 oz. sweetened condensed milk
• ▢ 3 Tablespoon butter
• ▢ 1 egg yolk
• ▢ ⅓ cup coconut flakes
• ▢ ⅓ cup chopped pecans
• ▢ 1 teaspoon vanilla extract

For the buttercream:

• ▢ 1 cup butter (unsalted), room temperature
• ▢ 3 ½ cups powdered sugar
• ▢ ½ cup cocoa powder
• ▢ 3 Tablespoon heavy cream
• ▢ 1 ½ teaspoon vanilla extract
• ▢ 1 pinch of salt

Equipment

• Baking Dish (9 x 13)
• Mixing Bowl (Large)
• Saucepan (Medium)
• Mixing Bowl (Small)
• Mixer (Hand)
• Piping Bag

Instructions

Prepare the cake:

1. Make the cake; preheat oven to 350℉. Line the bottom of your 9×13-inch baking dish with parchment paper and grease the sides of the baking pan with butter.
2. Mix the cake mix with buttermilk, eggs, vegetable oil, and vanilla extract.
3. Pour the batter into the prepared baking pan and bake for 35 minutes or until the inserted toothpick comes out clean. Once baked, remove the cake from the oven and allow it to cool completely.

Prepare the frosting:

1. Make the pecan frosting; combine condensed milk, butter, and egg yolk in a saucepot. Cook over medium heat for 5-6 minutes, or until the mixture has thickened. Remove from the heat and stir in coconut, pecans, and vanilla extract. Set aside to cool down.

Make the buttercream:

1. Beat the butter; beat the butter with a handheld mixer until creamy.
2. Add dry ingredients; add powdered sugar, cocoa, heavy cream, and vanilla extract. Add salt to balance flavor.
3. Start beating on low speed and then increase speed until you have a smooth buttercream.
4. Attach the desired nozzle to the piping bag. Fill the piping bag with the prepared buttercream.

Assemble the cake:

1. Spread around ½ cup of the buttercream over the surface of the entire cake. Use the remaining buttercream and pipe it around the cake to create a decorative border.
2. Spoon the pecan frosting into the center and spread carefully, trying not to smear the buttercream on the sides.
3. Cool the cake for 1 hour in the fridge before slicing and serving.

Notes

I used the baking mix that is 15.25oz. If you find the one that is 18.25oz. Make sure to increase the amount of buttermilk by ¼ cup.

Nutrition

Calories: 797 kcal · Carbohydrates: 100 g · Protein: 10 g · Fat: 44 g · Saturated Fat: 23 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 13 g · Trans Fat: 1 g · Cholesterol: 157 mg · Sodium: 511 mg · Potassium: 420 mg · Fiber: 4 g · Sugar: 78 g · Vitamin A: 1035 IU · Vitamin C: 1 mg · Calcium: 197 mg · Iron: 3 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

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