A shortcut version of the classic German chocolate cake that skips the layers and dives straight into caramel, condensed milk, and two rich drizzles. One pan, all flavor, and the perfect kind of over the top.
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Prep Time20minutes minutes
Cook Time33minutes minutes
Cooling and Resting:1hour hour 20minutes minutes
Ingredients
cooking spray
German Chocolate Cake:
1 box German chocolate cake mix
1 cup (240 ml) water or milk
3 large eggs room temperature
½ cup (120 ml) melted and cooled coconut oil not measured solid
¾ cup (135 g) semi-sweet chocolate chips or dark chocolate chips
Toppings:
1 can (14 oz / 397 g) sweetened condensed milk
1 cup (240 ml) caramel sauce
¾ cup (135 g) semi-sweet chocolate chips or dark chocolate chips
½ cup (45 g) sweetened shredded coconut
½ cup (55 g) chopped pecans
Frosting Drizzle:
¾ cup (170 g) butter softened
3 cups (360 g) confectioners' sugar
⅓ cup (80 ml) caramel sauce
2 tbsps (12 g) unsweetened cocoa powder
Garnish:
¼ cup (45 g) semi-sweet chocolate chips or dark chocolate chips
2 tbsps (10 g) sweetened shredded coconut
½ cup (55 g) whole or chopped pecans
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with nonstick spray.
cooking spray
Ignore the directions on the box and use what’s listed here. In a large mixing bowl, combine the German chocolate cake mix, water (or milk), eggs, and coconut oil. If your coconut oil is solid, warm it slightly to soften but not enough to cook the eggs. Beat with an electric mixer on medium-high speed for about 2 minutes, until smooth.
1 box German chocolate cake mix,1 cup (240 ml) water,3 large eggs,½ cup (120 ml) melted and cooled coconut oil
Pour the batter into the prepared pan and scatter ¾ cup (130 g) of chocolate chips evenly over the top. Bake until a toothpick inserted in the center comes out clean, about 28 to 33 minutes.
¾ cup (135 g) semi-sweet chocolate chips
Set the cake on a wire rack and let it cool for 20 minutes. Using the handle of a wooden spoon or a chopstick, poke holes all over the surface, spacing them about an inch (2.5 cm) apart and going about two-thirds of the way down into the cake.
For the toppings, pour the sweetened condensed milk evenly over the warm cake, letting it soak into the holes. Follow with 1 cup (240 ml) of caramel sauce, pouring evenly so it seeps into every layer.
1 can (14 oz / 397 g) sweetened condensed milk,1 cup (240 ml) caramel sauce
Sprinkle the chocolate chips, shredded coconut, and chopped pecans evenly over the cake. Let it rest for 30 minutes so everything settles in.
¾ cup (135 g) semi-sweet chocolate chips,½ cup (45 g) sweetened shredded coconut,½ cup (55 g) chopped pecans
To make the frosting drizzle, beat butter and confectioners’ sugar until smooth and creamy. Scoop half into another bowl. Stir caramel sauce into one half and cocoa powder into the other, adding milk or cream if it feels too thick.
¾ cup (170 g) butter,3 cups (360 g) confectioners' sugar,⅓ cup (80 ml) caramel sauce,2 tbsps (12 g) unsweetened cocoa powder
Warm each bowl of frosting drizzle briefly in the microwave until it loosens slightly. Drizzle both the caramel and chocolate drizzles over the cooled cake, letting them weave together across the surface.
Finish with a handful of chocolate chips, shredded coconut, and pecans on top. Let the cake sit for about 30 minutes before slicing. Serve with a scoop of ice cream if you’re feeling it.
¼ cup (45 g) semi-sweet chocolate chips,2 tbsps (10 g) sweetened shredded coconut,½ cup (55 g) whole or chopped pecans
Reviewed by EL KATIBI MARIA
on
November 15, 2025
Rating:
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