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Old Fashioned German Chocolate Cake

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A rich, moist German chocolate cake topped with a buttery coconut-pecan frosting and sweetened condensed milk. A nostalgic dessert perfect for birthdays or holidays.

Ingredients

For the Cake:

1 box German chocolate cake mix (e.g., 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 Coconut Pecan Frosting:

1 cup butter

1 cup granulated sugar

14 oz evaporated milk

¼ teaspoon salt

1 teaspoon vanilla extract

2 cups sweetened shredded coconut

1½ cups pecans, chopped

Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Make the Cake Batter:
In a large bowl, whisk together cake mix, eggs, vegetable oil, water, and sour cream until smooth. Scrape the sides to fully incorporate the mix.

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

Add Sweetened Condensed Milk:
While the cake is still warm, use the end of a wooden spoon to poke holes about ¾ of the way down.
Pour ½ can of sweetened condensed milk evenly over the cake. Set aside.

Make the Frosting:
In a saucepan, combine evaporated milk, butter, sugar, and salt. Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes, stirring often.
Remove from heat and stir in vanilla, coconut flakes, and chopped pecans.

Frost the Cake:
Let the frosting sit for 5 minutes to thicken slightly. Then pour and spread evenly over the cake.

Serve:
Serve warm or at room temperature. Store leftovers as directed.

Notes

Cake Mix Flexibility: If using a different brand, follow box instructions and add sour cream + condensed milk as directed.

Storage: Store covered at room temperature or in the fridge for up to 5 days.

Freezing: Wrap tightly and freeze for longer storage (up to 3 months).

Make Ahead: Great for baking a day ahead—flavors intensify overnight!