Old Fashioned German Chocolate Cake

Why I Love This Recipe

I love how this cake gives me that nostalgic homemade flavor without being overly complicated. The boxed mix simplifies things, while the addition of sour cream and sweetened condensed milk gives it unbeatable richness and tenderness. And that coconut-pecan frosting? It’s sweet, nutty, buttery perfection. I serve this cake warm, and it never fails to impress—it’s indulgent, hearty, and comforting in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 box German chocolate cake mix (I use Betty Crocker)

• 3 eggs

• ½ cup vegetable oil

• 1¼ cups water

• ½ cup sour cream

• 7 oz sweetened condensed milk (half a can)

For the Frosting:

• 1 cup butter

• 1 cup sugar

• 14 oz evaporated milk

• ¼ tsp salt

• 1 tsp vanilla extract

• 2 cups sweetened coconut flakes

• 1½ cups chopped pecans

Directions

1. I preheat the oven to 350°F and grease a 9×13-inch baking pan.

2. In a large mixing bowl, I combine the cake mix, eggs, oil, water, and sour cream. I whisk everything until smooth, making sure to scrape down the sides so there are no dry spots.

3. I pour the batter into the prepared pan and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.

4. As soon as the cake comes out, I poke holes all over the top using the end of a wooden spoon, going about ¾ of the way down.

5. I pour half a can of sweetened condensed milk over the warm cake, letting it soak in while I prepare the frosting.

To make the frosting:

6. In a large saucepan over medium heat, I combine the evaporated milk, butter, sugar, and salt. I stir frequently and bring it to a boil.

7. Once it boils, I reduce the heat to low and let it simmer for about 15 minutes, stirring every couple of minutes until it thickens and turns a light golden color.

8. I remove the pan from the heat and stir in the vanilla, coconut flakes, and chopped pecans.

9. I let the frosting rest for about 5 minutes, then I pour it evenly over the cake, spreading gently.

10. I like serving this warm, but it’s just as good at room temperature.

Servings and Timing

Servings: 12 pieces
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

• I sometimes swap the pecans for walnuts if that’s what I have on hand.

• For a chocolate-lovers twist, I add mini chocolate chips on top of the frosting while it’s still warm.

• If I want a more homemade touch, I’ll bake a scratch-made chocolate cake base and follow the same steps for soaking and frosting.

Storage / Reheating

Room temperature or fridge: I store the cake covered for up to 5 days—either in a cake container or wrapped in foil or plastic wrap.
Freezer: If I’m not serving the cake within a few days, I wrap it tightly and freeze it. It holds up great and keeps its moisture.
Reheating: I warm individual slices in the microwave for about 15–20 seconds. The frosting gets gooey again, and it’s just heavenly.

FAQs

Can I use a different cake mix?

Yes, I can use any brand or type of German chocolate cake mix. I just make sure to prepare it as directed and add the sour cream for extra richness.

Do I need to poke holes in the cake?

Yes, poking holes allows the condensed milk to soak in and make the cake super moist and flavorful throughout.

Can I make this cake ahead of time?

Absolutely. I often make it the day before and store it covered. The flavors deepen as it rests.

Can I use unsweetened coconut?

I’ve tried it, but I prefer sweetened coconut for that classic frosting flavor and texture.

How do I know when the frosting is done?

The frosting should thicken and turn a pale golden color. It’ll coat the back of a spoon easily when it’s ready.

Conclusion

This Old Fashioned German Chocolate Cake is one of those desserts I turn to when I want something rich, nostalgic, and crowd-pleasing. The coconut-pecan frosting, the moist condensed milk-soaked base, and the ease of preparation make this a go-to for holidays, potlucks, or any day I want a sweet reward. Every slice feels like a little celebration.

Print