Today’s “Easy German Chocolate Cake” recipe has been a family favorite for many manyyyy years. We’ve tried many different Chocolate Cake recipes over the years, but this German Chocolate Cake is by far the finest and most straightforward recipe we’ve come across!
So, it’s time for a confession: I’m a little fussy when it comes to chocolate cake. I adore a nice chocolate cake, and the most essential thing for me is that IT MUST BE CHOCLATEYYYYYY!!! There’s also my hubby, who really enjoys this German Chocolate Cake. He always requests the same cake on his birthday, and he requests that it taste just like the cake his mother used to prepare. When my husband and I were newly married, my mother-in-law gave me her recipe for Coconut-Almond Frosting for German Chocolate Cake, and I’ve been preparing it every year since then.
I know some people like the crispy effect of chopped nuts in their Frosting, and you may use pecans instead of almonds in this recipe if you choose to make it that way. Nonetheless, if you haven’t already, I highly advise you to give German Chocolate Cake with Almond Frosting a quick try. It’s really fantastic this way!


In this thick and fluffy German chocolate cake, coconut and nut icing is used to create an absolutely delicious and addictive dessert. I tried and tested this recipe over and over and over again until it was just flawless! The cake really melts in your mouth, and the icing tastes like paradise on earth!
– A « German chocolate « cake mix box, use the 15-ounces size.
– One Cup.Of buttermilk.
– Half a Cup.Of Canola oil.
– 3 large eggs.
– A small spoon.Of pure vanilla extract
– 2 beaten eggs.
– One stick.Of unsalted butter
– 1 Cup.Of regular sugar.
– 1 Cup.Of evaporated milk.
– Sweetened flaked coconut.
– Chopped nuts, almonds, or pecans… you can simply use what you have.
– 1 Tbsp.Of vanilla.

– Step 1: Your oven should be preheated at 350 degrees Fahrenheit as usual.
– Step 2: Next, you can start the preparation; In a large mixing bowl, combine the cake mix, with a cup of buttermilk, canola oil, eggs, and vanilla extract at low speed for one minute, or just until everything is well mixed.
– Step 3: And, continue to beat at a medium speed for just another two minutes.
– Step 4: For ease of removal from the pan, I cover the bottom of my round cake pans with parchment paper before filling with batter. You can alternatively bake the cake in a 13 x 9 baking dish that has been oiled and dusted.
– Step 5: After that, you can immediately pour the batter into two 9-inch round pans that have been oiled and dusted, 30 or 35 minutes in the oven should be enough.
– Step 6: Once they have done, remove the pans from the oven and allow them to cool for 10 minutes on a wire rack before removing them from pans.
– Step 7: At this step, you need to remove the cake from pans, and let it cool fully on a wire rack before icing it.
– Step 8: Then you can prepare the Coconut-Almond Frosting; In a saucepan, combine the butter, sugar, evaporated milk, and eggs* until well combined.
– Step 9: Cook the mixture stirring continuously, over medium heat for about 12 minutes, or until the sauce has thickened.
– Step 10: Following that, you need to mix in the vanilla with flaked coconut, and nuts until well combined.
– Step 11: Before icing the cake, let it cool to room temperature first, this is the final step!! So all you need to do after that is preparing a warm cup of coffee and serve it with this delicious cake!!
This cake is dangerously delicious, great for any occasion, especially birthdays!! I really hope that you’ll try it as soon as you can, I can’t wait to read your reviews about it!!! And please don’t forget o share it with your friends, I appreciate your support, you guys mean a lot to me!!!

By Admin