4.3 from 6 votes
German Chocolate Cake Recipe
Easy German chocolate cake is made with boxed cake mix, homemade coconut-pecan icing, and chocolate buttercream!
Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings:
12
slices
Calories:
967 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
For the Cake
- 15.25 ounces chocolate cake mix (1 box)
- 1¼ cups water
- ½ cup butter melted (1 stick, unsalted
- 3 large egg
For the Icing
- 4 egg whisked, yolk
- ½ cup brown sugar
- ½ cup granulated sugar
- 8 ounces evaporated milk (⅔ can)
- ½ cup butter 1 stick, unsalted
- 1 teaspoon vanilla extract pure
- 1⅔ cups coconut sweetened shredded
- 1 cup pecans chopped
For the Buttercream
- 5 cups powdered sugar
- 1½ cups butter room temperature (3 sticks, unsalted
- ⅔ cup cocoa powder unsweetened
- 1 teaspoon vanilla extract pure
- milk optional, for consistency
- chocolate optional, for topping, for drizzling
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.
- 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.
- 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.
- 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.
Cup of Yum
Notes
- Storage: Store 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.
- Nutritional information does not include optional ingredients.
Nutrition Information
Serving
1slice
Calories
967kcal
(48%)
Carbohydrates
106g
(35%)
Protein
8g
(16%)
Fat
61g
(94%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
18g
(90%)
Trans Fat
1g
(50%)
Cholesterol
195mg
(65%)
Sodium
381mg
(16%)
Potassium
375mg
(8%)
Fiber
4g
(16%)
Sugar
88g
(176%)
Vitamin A
1146IU
(23%)
Vitamin C
1mg
(1%)
Calcium
150mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 967
% Daily Value*
| Serving | 1slice | |
| Calories | 967kcal | 48% |
| Carbohydrates | 106g | 35% |
| Protein | 8g | 16% |
| Fat | 61g | 94% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 381mg | 16% |
| Potassium | 375mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 88g | 176% |
| Vitamin A | 1146IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.