German Chocolate Cake

German Chocolate Cake


"Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy."

Ingredients {{adjustedServings}} servings 250 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
  2. Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
  3. In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.
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Reviews 44

  1. 50 Ratings


This was easy to put together and my husband said it was yummy. I was a little disappointed in the frosting flavor. I wanted more of that "caramel" taste and this just tasted like sweetened condensed milk w/ pecans and coconut (a yummy flavor, but just not what I expect in a German Chocolate Cake). I made the mistake of inverting the cake before frosting it. The recipe does not make enough frosting to cover the sides of the cake. So, if you make this - just leave it in the pan and frost the top only! :) DEFINETELY cook it for much longer than 6 minutes to thicken up the frosting. I probably cooked it closer to 15 minutes (maybe even longer).


Yummy recipe, my uncle who is a German Choc. cake lover, said this is best version he has ever tried. I do agree with several reviews on here, that the recipe does not have much of a carmel flavor, but you can remedy that by adding 3 TBS of Brown Sugar. I also recommend you cook it for 10 mins not 6 so that it gets thick enough. P.S. Almonds are a great substitute for pecans, and much better for you!!!!


I doubled the frosting recipe due to other reviews and the fact that I made this as a 2 layer birthday cake. It was for my honey and he thought it was better than his favorite (until now) German Chocolate Cake purchased from a bakery at $4.95 a slice.