Easy German Chocolate Cake Recipe
Let’s make some freaking cake! This isn’t your grandma’s German Chocolate Cake (unless your grandma was super chill and all about shortcuts). It’s EASY German Chocolate Cake, people! Like, “I-forgot-it-was-my-kid’s-birthday-tomorrow” easy. But seriously, even though it’s simple, it’s still got that rich, chocolatey, coconutty deliciousness that makes you want to lick the plate. And trust me, you will.
My husband, bless his heart, isn’t the biggest cake guy. He’s more of a pie kinda dude. BUT. This cake? He goes bonkers for it. I swear, one time I made it and he ate half the freaking thing while watching a football game. Like, straight from the pan. No shame. The kids love it too, of course. They’re kids. They love anything with sugar. But even they admit this is “the best cake ever, Mom!” (That’s code for “make this again soon or we riot”).
Why You’ll Love This Easy German Chocolate Cake Recipe
- It’s seriously easy. Like, box-mix-level easy, but tastes a million times better. I promise.
- That coconut-pecan frosting? OMG. It’s the reason for living.
- It’s the perfect cake to make when you’re craving something decadent but you’re also kinda lazy (no judgement here!).
- You can totally customize it. Add extra chocolate chips, throw in some chopped nuts, whatever your heart desires.
- Because German Chocolate Cake is just freakin’ amazing, okay? Do I need another reason?
How to Make It
Okay, so first things first, preheat that oven to 350°F (175°C). Don’t be like me and forget until the last minute. Next, grease and flour two 9-inch round cake pans. Or, you know, just spray the heck out of them with cooking spray. That’s what I usually do.
Now, for the cake, in a large bowl, whisk together your dry ingredients. That’s the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Don’t skip the salt! It balances everything out.
In another bowl (because dishes, yay!), whisk together the wet ingredients: buttermilk, oil, eggs, and vanilla extract. Pro tip: if you don’t have buttermilk, just add a tablespoon of lemon juice or vinegar to regular milk and let it sit for a few minutes. Works like a charm!
Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix! That’s how you get a tough cake. Nobody wants that.
Pour in the hot coffee (or hot water, if you’re not a coffee fan). It’ll be kinda thin, don’t freak out. That’s how it’s supposed to be. Mix until everything is smooth.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.
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While the cakes are cooling, make the frosting! In a saucepan, combine the butter, evaporated milk, sugar, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens slightly. This usually takes about 5-7 minutes. Don’t walk away! It can burn easily.
Remove from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool slightly before frosting the cake.
Once the cakes are completely cool, frost the top of one layer with half of the frosting, then place the second layer on top and frost with the remaining frosting. And that’s it! Slice, serve, and enjoy! Or just grab a fork and dig in. I won’t judge.
Ingredient Notes
- All-Purpose Flour: Don’t use cake flour unless you’re feeling fancy. AP does the trick just fine. And don’t pack it in! Light and fluffy, people.
- Cocoa Powder: Unsweetened, baby. Don’t go reaching for the Swiss Miss. Ask me how I know…
- Buttermilk: Makes the cake super moist. If you don’t have it, that lemon juice trick in regular milk totally works! I always do it.
- Hot Coffee: Sounds weird, right? But it enhances the chocolate flavor. You can use hot water if you absolutely have to, but trust me on this one.
- Evaporated Milk: Not condensed milk! BIG difference. One’s sweet, one’s… not. I may or may not have learned this the hard way.
- Pecans: Gotta have ’em! But walnuts are okay in a pinch. Don’t tell anyone I said that.
- Shredded Coconut: Sweetened or unsweetened, it doesn’t really matter. Use what you got!
Recipe Steps:
- Preheat oven to 350°F (175°C) and grease/flour cake pans.
- Whisk together dry cake ingredients in a large bowl.
- Whisk together wet cake ingredients in a separate bowl.
- Slowly add wet ingredients to dry ingredients and mix until just combined.
- Stir in hot coffee or water until smooth.
- Divide batter evenly into cake pans and bake for 30-35 minutes.
- Cool cakes in pans, then invert onto a wire rack to cool completely.
- Combine frosting ingredients in a saucepan and cook over medium heat until thickened.
- Remove frosting from heat and stir in coconut and pecans.
- Frost cooled cake layers and enjoy!
What to Serve It With
Honestly? Just a fork. But if you wanna get fancy, a scoop of vanilla ice cream is never a bad idea. Or a glass of cold milk. Or a big ol’ cup of coffee. You do you!
Tips & Mistakes
- Don’t overbake the cake! A dry cake is a sad cake.
- Make sure your butter is softened for the frosting. Lumpy frosting is no bueno.
- Let the frosting cool slightly before frosting the cake. If it’s too hot, it’ll just melt right off. Messy!
- Don’t be afraid to add a little extra vanilla extract. Because vanilla makes everything better.
- If you accidentally burn the frosting (oops!), just scrape off the burned bits and keep going. Nobody will know.
Storage Tips
Store any leftover cake (if there are any leftovers) in an airtight container at room temperature for up to 3 days. Or, you know, just stick it in the fridge. It’ll last longer, but the frosting might get a little firm. Totally still edible, though! And cold cake for breakfast? Don’t even pretend you haven’t done it. I definitely have. Several times.
Variations and Substitutions
- No pecans? Use walnuts, almonds, or even just skip the nuts altogether. It’ll still be delicious.
- Don’t have evaporated milk? Heavy cream will work in a pinch, but the frosting will be a little richer. Not necessarily a bad thing…
- Want a richer chocolate flavor? Add a tablespoon of espresso powder to the batter.
- Feeling crazy? Add some chocolate chips to the batter or the frosting. Why not?
- Forgot the vanilla? (I do it all the time). A little maple syrup will add a hint of caramelly goodness.
Frequently Asked Questions
Easy German Chocolate Cake Recipe
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Easy German Chocolate Cake Recipe
Ingredients
Main Ingredients
- 1.75 cups all-purpose flour sifted
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup whole milk room temperature
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cups boiling water
- 1 cup shredded coconut for topping
- 1 cup chopped pecans for topping
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the flour mixture. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes, then remove to wire racks to cool completely.
- For the frosting, in a saucepan, combine shredded coconut, pecans, and any additional frosting ingredients of your choice over low heat until thickened. Spread over cooled cake.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
