German Chocolate Cake is a classic and beloved dessert, known for its rich chocolate flavor and indulgent coconut-pecan frosting. While making it from scratch can take time, this version simplifies the process using a cake mix, without sacrificing the signature taste that fans of this cake crave. The moist chocolate cake, paired with the creamy, nutty frosting, creates a dessert that is perfect for any occasion. This is a must-try for chocolate lovers who want a show-stopping dessert with minimal effort.
Introduction
German Chocolate Cake, contrary to its name, doesn’t originate from Germany. It was actually named after Samuel German, who developed a type of dark baking chocolate for Baker’s Chocolate Company in 1852. The cake itself, however, has become an American favorite for its decadent chocolate layers and distinct coconut-pecan frosting. This easy recipe uses a boxed cake mix, making it quick and convenient while still delivering that authentic taste.
If you’re looking for a dessert that is both impressive and easy to make, this German Chocolate Cake is the answer. With just a few ingredients and steps, you can create a cake that will be the star of any gathering.
Ingredients:
- 1 box German chocolate cake mix
- 1 can coconut pecan frosting (approximately 15 oz)
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water (or as directed by the cake mix instructions)
Preparation:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or one 9×13 inch baking dish.
Step 2: Prepare the Cake Batter
- In a large mixing bowl, combine the German chocolate cake mix, eggs, vegetable oil, and water.
- Using an electric mixer, beat the mixture on low speed for 30 seconds, then on medium speed for about 2 minutes, or until the batter is smooth and well combined.
Step 3: Bake the Cake
- Pour the batter evenly into the prepared cake pans.
- Place the pans in the preheated oven and bake according to the cake mix package instructions. Typically, this will take about 25-30 minutes for round pans or 35-40 minutes for a 9×13 inch pan.
- Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Add the Frosting
- Once the cakes have cooled completely, you’re ready to frost.
- If using round cake pans, place one cake layer on a serving plate. Spread half of the coconut pecan frosting over the top of the first layer.
- Place the second layer on top and spread the remaining frosting evenly over the top and sides.
- For a 9×13 inch cake, simply spread the entire can of frosting over the top of the cooled cake.
Step 5: Serve
- After frosting the cake, slice and serve your German Chocolate Cake immediately, or cover and refrigerate until ready to serve.
Cooking Note:
- Make sure the cakes are completely cool before applying the frosting to prevent it from melting or sliding off.
- For extra texture and flavor, you can sprinkle additional chopped pecans or shredded coconut on top of the frosted cake.
Serving Suggestions:
Serve this German Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert. This cake pairs well with a cup of hot coffee or a cold glass of milk. It’s perfect for birthdays, holidays, or any special occasion where you want to impress guests with a delicious homemade treat.
Tips:
- If you prefer a more homemade approach, you can make your own coconut pecan frosting by combining butter, evaporated milk, sugar, egg yolks, shredded coconut, and chopped pecans in a saucepan over medium heat. Stir until thickened, then cool before frosting the cake.
- For a deeper chocolate flavor, you can add 1 tablespoon of unsweetened cocoa powder to the cake mix.
- To keep the cake moist, you can brush the layers with a simple syrup (made by heating equal parts sugar and water) before frosting.
Prep Time:
- 15 minutes
Cooking Time:
- 25-35 minutes
Total Time:
- 50 minutes
Nutritional Information (per serving):
- Calories: 320
- Protein: 4g
- Sodium: 330mg
German Chocolate Cake Recipe
- Total Time: 50 minutes
Ingredients
- 1 box German chocolate cake mix
- 1 can coconut pecan frosting (approximately 15 oz)
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water (or as directed by the cake mix instructions)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or one 9×13 inch baking dish.
Step 2: Prepare the Cake Batter
- In a large mixing bowl, combine the German chocolate cake mix, eggs, vegetable oil, and water.
- Using an electric mixer, beat the mixture on low speed for 30 seconds, then on medium speed for about 2 minutes, or until the batter is smooth and well combined.
Step 3: Bake the Cake
- Pour the batter evenly into the prepared cake pans.
- Place the pans in the preheated oven and bake according to the cake mix package instructions. Typically, this will take about 25-30 minutes for round pans or 35-40 minutes for a 9×13 inch pan.
- Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Add the Frosting
- Once the cakes have cooled completely, you’re ready to frost.
- If using round cake pans, place one cake layer on a serving plate. Spread half of the coconut pecan frosting over the top of the first layer.
- Place the second layer on top and spread the remaining frosting evenly over the top and sides.
- For a 9×13 inch cake, simply spread the entire can of frosting over the top of the cooled cake.
Step 5: Serve
- After frosting the cake, slice and serve your German Chocolate Cake immediately, or cover and refrigerate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25-35 minutes
Nutrition
- Calories: 320
- Sodium: 330mg
- Protein: 4g