cake mix german chocolate cake recipe

Written ByJenny Smyth Posted on
cake mix german chocolate cake recipe
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The Best cake mix german chocolate cake recipe

I’ve been making this cake mix German chocolate cake recipe for years, and it’s a staple in our household. It’s a classic dessert that never goes out of style, and it’s perfect for any occasion.

Whether it’s a birthday party, a family gathering, or just a Tuesday, this cake is always a hit. I love how moist and rich it is, with the perfect balance of chocolate and coconut flavors.

My kids adore it, and it’s one of the few desserts they’ll actually eat without complaint. As for me, I appreciate how easy it is to make – just mix together the cake mix, some oil, eggs, and chocolate chunks, and you’re good to go!

No fuss, no muss. Plus, the health benefits of using cake mix are debatable at best – but let’s be real, we’re not exactly making this for health reasons.

It’s all about indulging in a little bit of comfort food that never fails to put a smile on our faces. Over the years, I’ve tweaked the recipe slightly to suit our tastes – adding an extra teaspoon of vanilla extract here, swapping out the regular milk for almond milk there.

But at its core, this recipe remains the same: simple, satisfying, and always a crowd-pleaser.

Cake Mix German Chocolate Cake

Cake Mix German Chocolate Cake

4.9 from 1100 votes

A moist and delicious German chocolate cake made with a cake mix. It is topped with a rich chocolate frosting and coconut pecan filling.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 box German chocolate cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
1 1/2 cups semisweet chocolate chips

For the Frosting

1/2 cup butter
1/2 cup evaporated milk
1 1/2 cups granulated sugar
1 1/2 cups sweetened shredded coconut
1 1/2 cups chopped pecans
1 1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×13-inch baking pan.
3In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs.
4Mix on medium speed for 2 minutes until well combined.
5Fold in the chocolate chips.
6Pour the batter into the prepared pan.
7Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
8While the cake is baking, prepare the frosting.
9In a medium saucepan, melt the butter over medium heat.
10Stir in the evaporated milk and bring to a boil.
11Remove from heat and stir in the sugar, coconut, pecans, and vanilla extract.
12Set aside to cool slightly.
13Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
14Spread the frosting evenly over the warm cake.
15Allow the cake to cool completely before serving.

🔧Equipment

Mixing bowl
Electric mixer
9×13-inch baking pan
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add 1 tsp of espresso powder to the cake batter for an extra chocolate kick. For a smoother frosting, sift the powdered sugar before adding it to the mixture.

This cake mix German chocolate cake recipe is a tried-and-true favorite in our household.

We love serving it at family gatherings and celebrations because everyone always raves about it afterwards.

One thing I particularly appreciate about this recipe is how versatile it is – you can serve it as-is or get creative with toppings like chopped nuts or shredded coconut.

❓ Frequently Asked Questions About Cake Mix German Chocolate Cake

1. What is German chocolate cake?

German chocolate cake is a type of dessert that originated in the United States in the 1950s. It typically consists of two layers of moist chocolate cake separated by a rich coconut-cream cheese frosting.

2. Can I use a different type of chocolate?

You can use dark or semisweet chocolate instead of regular chocolate chunks if you prefer a deeper flavor profile.

3. How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to three days or freeze for up to two months.

4. Can I make this cake without eggs?

You can replace eggs with flaxseed or applesauce as an egg substitute in this recipe.

5. Why does this recipe call for oil instead of butter?

This recipe uses oil instead of butter to keep the cake moist and prevent it from becoming too dense.

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