Craving a no-fuss cake? This German Chocolate Cake is rich, moist, and baked as an easy 9×13 sheet cake. It may just be the best German chocolate cake you’ve ever had.
I’ve accepted that elaborate layer cakes aren’t my thing right now. When I retested my original layered German Chocolate Cake recipe I tried to rebuild a layer cake again — it didn’t end up pretty. I much prefer the simplicity of a 9×13 sheet cake, and this version is everything I want in a German Chocolate Cake: thick, rich, and deeply chocolatey with that classic coconut-pecan frosting.
If you love German chocolate desserts, this sheet cake delivers the same nostalgic flavors without the fuss. It’s dangerously good at my house because I have zero willpower when a pan of it sits on the counter. If you’re a fan of German Chocolate, you’ll fall in love with this easy version.
Ingredients
- Sugar: Granulated sugar for the cake and brown sugar for the frosting.
- Evaporated milk: Use evaporated milk for the frosting (not sweetened condensed milk).
- Butter: Unsalted preferred; reduce added salt slightly if using salted butter.
- Egg yolks: Used in the frosting — save the whites for another use.
- Coconut: Sweetened shredded coconut is traditional; unsweetened works to reduce sweetness.
- Pecans: Lightly toasting pecans enhances their flavor.
- Vanilla: For both frosting and cake — use good-quality extract if possible.
- Salt: Appears in both cake and frosting to balance flavors.
- Flour: All-purpose flour works well.
- Cocoa powder: Regular unsweetened cocoa (not Dutch-process) is recommended.
- Baking powder & baking soda: Both are used for proper rise and texture.
- German chocolate: This recipe uses actual German chocolate for a classic flavor.
- Oil: A neutral-flavored oil such as avocado or vegetable oil.
- Buttermilk: If you don’t have it, substitute with a homemade buttermilk mixture.
- Eggs: The cake uses whole large eggs.
How to Make German Chocolate Cake
STEP 1: Start with the frosting so it has time to cool. In a saucepan combine 1 cup brown sugar, 1 cup evaporated milk, 1/2 cup butter (cut into chunks), and 3 egg yolks. Cook over medium heat, stirring constantly, until it comes to a boil. Continue cooking and stirring for 5 minutes until thickened.
STEP 2: Remove from heat and stir in 2 cups sweetened shredded coconut, 1 cup toasted pecans (roughly chopped), 1 teaspoon vanilla, and 1/2 teaspoon salt. Let the frosting cool completely before using. You can make it a day ahead and refrigerate.
STEP 3: Preheat the oven to 350°F and grease a 9×13-inch baking pan. In a bowl whisk together 2 1/4 cups all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
STEP 4: Chop 4 ounces of German chocolate and place it in a large heatproof bowl. Pour 1 cup boiling water over the chocolate and let it sit briefly to soften, then whisk until completely melted.
STEP 5: To the melted chocolate, add 1/2 cup neutral oil, 1/2 cup buttermilk, and 1 3/4 cups granulated sugar. Beat to combine, then add 4 eggs one at a time, mixing after each. Stir in 1 teaspoon vanilla.
STEP 6: Fold the dry ingredients into the chocolate mixture just until combined. Avoid overmixing to keep the cake tender.
STEP 7: Pour the batter into the prepared pan and bake 35–40 minutes, or until a tester inserted in the center comes out clean.
STEP 8: Allow the cake to cool in the pan for about 15 minutes, then spread the cooled coconut-pecan frosting over the top. Let the cake cool completely before slicing and serving.
Tips and Tricks
- Stir the frosting constantly while cooking to prevent the eggs from curdling and to achieve a smooth texture.
- The frosting can be made a day ahead and refrigerated; bring it to room temperature before spreading if it firms up too much.
- A 9×13 pan yields thick, generous slices. For more servings, use a half sheet pan but reduce bake time accordingly.
- Store the cake at room temperature, covered. It tends to dry out in the refrigerator; plan to eat within three days for best texture and flavor.
More Cake Recipes
Banana Cake with Cream Cheese Frosting
Oatmeal Cake
Tres Leches Cake
Ingredients
German Chocolate Frosting:
- 1 cup brown sugar
- 1 cup evaporated milk
- 1/2 cup butter, cut into chunks
- 3 egg yolks
- 2 cups sweetened, shredded coconut
- 1 cup toasted pecans, roughly chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Cake:
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz German chocolate
- 1 cup boiling water
- 1/2 cup neutral oil
- 1/2 cup buttermilk
- 1 3/4 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
Instructions
- Combine brown sugar, evaporated milk, butter, and egg yolks in a saucepan. Cook over medium-low heat, stirring constantly, until it boils and thickens, then continue for about 5 minutes.
- Remove from heat and stir in coconut, pecans, vanilla, and salt. Cool until thickened.
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Place chopped German chocolate in a heatproof bowl and pour boiling water over it. Let soften, then stir until melted.
- Add oil, buttermilk, and sugar to the melted chocolate and beat to combine. Add eggs one at a time, then stir in vanilla.
- Fold in the dry ingredients just until combined.
- Pour batter into the prepared pan and bake 35–40 minutes, until a tester comes out clean. Cool 15 minutes, then spread cooled frosting over the cake. Let cool completely before slicing.
Notes
I prefer avocado oil but vegetable oil works fine. Store the finished cake covered at room temperature and enjoy within three days. Nutrition information is an estimate and will vary by ingredients and portions.