German Chocolate Cake Using Cake Mix —quick,simple

There’s something about German Chocolate Cake Using Cake Mix that feels like a warm hug from childhood. That distinctive coconut-pecan frosting, the rich chocolate layers—it’s the cake my own mother would make when someone in our family did something truly celebration-worthy.

But here’s my confession: when my son requested this cake for his birthday during a particularly hectic week, I discovered that box mix magic that’s become my little secret. Because sometimes, the kindest thing we can do for ourselves is find a shortcut that still leads to something wonderful.

Why You’ll Love This Easy German Chocolate Cake Using Cake Mix

• Starts with a simple box mix but tastes like Grandma spent all day on it
• That classic coconut-pecan frosting (the real star of the show!)
• No mixer needed for the cake—just a bowl and spoon
• Customizable layers (make it two-layer or go with a simpler 9×13)
• Perfect balance of effort and impact for special occasions

I first relied on this recipe when I was juggling three kids with different activities, a work deadline, and a birthday that couldn’t be postponed. Since then, it’s become my go-to for family gatherings, potlucks, and anytime someone deserves something special without requiring me to disappear into the kitchen for hours.German Chocolate Cake Using Cake Mix

Let’s Gather Our Ingredients German Chocolate Cake Using Cake Mix

For The Cake:

• 1 box German chocolate cake mix (15.25 oz)
  • (Regular chocolate cake mix works fine too!)
• 3 large eggs
• ½ cup vegetable oil
• 1 cup buttermilk (instead of water)
• 1 teaspoon vanilla extract

For The Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, lightly beaten
• ½ cup (1 stick) unsalted butter
• 1 teaspoon vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans

Let’s Make Some Magic Together

For The Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
2. Mix your cake. In a large bowl, combine the cake mix, eggs, oil, buttermilk, and vanilla. Beat with a whisk or spoon until well combined and most lumps are gone, about 2 minutes.
3. Pour into prepared pans. Divide between the round pans or pour into the rectangular pan.
4. Bake until perfect. For round layers, about 25-30 minutes; for a 9×13 pan, about 30-35 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but no wet batter.
5. Cool completely before frosting. For layer cakes, cool in pans for 10 minutes, then turn out onto wire racks to finish cooling.

For The Coconut-Pecan Frosting:

1. Create your base. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until mixture thickens and just begins to bubble (about 10-12 minutes).
2. Add the mix-ins. Remove from heat and stir in vanilla, coconut, and pecans. Let cool completely until thick enough to spread, about 30 minutes.
3. Frost your cake. For a layer cake, spread frosting between layers and on top (traditional German chocolate cakes often leave the sides unfrosted, but you can frost them if you prefer). For a 9×13 cake, simply spread over the top.

Stuffani’s Notes From Years of Cake Emergencies

If you’re short on time: The frosting can be made a day ahead and refrigerated. Just bring to room temperature before frosting the cake.

For the coconut-hesitant: Toast the coconut lightly in a dry skillet before adding to the frosting. It brings out a nuttier flavor that even coconut skeptics often enjoy.

Make it extra special: Add ½ cup chocolate chips to the cake batter for little bursts of melty chocolate throughout.

For true chocolate lovers: Frost just the middle layer with coconut-pecan frosting, then cover the outside with chocolate buttercream for the best of both worlds.

Buttermilk substitute: If you don’t have buttermilk, use regular milk with 1 tablespoon of vinegar or lemon juice stirred in. Let it sit for 5 minutes before using.

A Little History in Every Bite

Did you know German chocolate cake isn’t actually German? It was created by an American baker named Sam German, who developed a type of dark baking chocolate for Baker’s Chocolate Company in 1852. The chocolate was named in his honor—”German’s Chocolate”—and when a Texas homemaker’s recipe using the chocolate was published in a Dallas newspaper in 1957, it became a national sensation.

The apostrophe and possessive form of “German’s” were dropped somewhere along the way, leaving us with what we now know as German chocolate cake.

I love sharing this little tidbit with guests because it reminds us how recipes evolve and take on lives of their own—just like this shortcut version that starts with a box but ends with something that tastes like it’s been passed down through generations.

Why Cake Mix Works So Well Here

The beauty of starting with a cake mix for German chocolate cake lies in its reliability. The base cake needs to be sturdy enough to support that rich, heavy frosting, and cake mixes are formulated to produce consistent results.

What makes this recipe special isn’t cutting corners on the cake—it’s investing your time and love into that signature coconut-pecan frosting. That’s where the magic happens, and that’s where your family will taste the homemade difference.

The result? A cake that honors tradition while fitting into your busy life. It’s the perfect balance of effort and reward.

When This Cake Has Saved The Day

This German chocolate cake has been my hero during:

• Last-minute birthday celebrations
• Potluck dinners when I needed to impress
• Father’s Day gatherings (it seems to be particularly popular with dads!)
• Times when someone needed a little extra sweetness in their life
• Holiday gatherings when oven space and time are at a premium

A Few Final Tips For Success

Don’t rush the frosting: It needs to simmer slowly to thicken properly without scrambling the eggs. Keep the heat medium-low and stir constantly.

Cool completely before frosting: A warm cake will melt your beautiful frosting and turn it into a runny mess.

Storage matters: This cake stays fresh for 3-4 days at room temperature in an airtight container. The frosting contains dairy, so if your kitchen is particularly warm, refrigeration is safer.

Serve at room temperature: If you do refrigerate, let slices come to room temperature before serving for the best texture and flavor.

Cooking doesn’t need to be fancy—it just needs heart. And sometimes, it needs to fit into the beautiful chaos that is family life while still making someone feel truly celebrated.

If you try this cake, I’d love to hear how it turned out for you. Did your family guess it started with a box mix? Did someone request it for their next birthday? Those are the kitchen victories that make all the stirring worthwhile.

With warmth, Stuffani

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Did you make this recipe? Tag @StuffaniBorjat on Facebook and use #DailyEasyMeals so I can see your creation!

Have questions? Drop them in the comments below and I’ll help troubleshoot.

Looking for more chocolate treats? Check out our full collection of Chocolate Cake Recipes or try my Doctored Chocolate Cake Mix with Sour Cream for another incredible cake mix transformation. For something different, my Chocolate Crinkle Cookies with Cake Mix turn a box mix into irresistible cookies, or try my Chocolate Peanut Butter Cake from Mix for a perfect flavor combination.Chocolate Cake Mix Cookies.

Need more celebration cake ideas? My upcoming White Chocolate Raspberry Cake will be another special occasion favorite!

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