Best easy German chocolate sheet cake recipe! This simple recipe makes moist German chocolate cake and a homemade sweet, caramel coconut pecan topping.
German chocolate cake has long been one of my favorite types of cake. Since I love the combination of chocolate, coconut, and pecans so much, I’ve made German chocolate cookies, German chocolate bread pudding, German chocolate oatmeal, and German chocolate cake.
That German chocolate cake is delicious, but it’s more involved, more time-consuming. I wanted to come up with a faster, easier recipe that was still just as tasty.
And I think this really is the easiest homemade German chocolate cake! The cake is moist and tasty, and it also keeps well. So, this cake is a good choice if you need to make dessert ahead of time.
Ingredient notes and substitutions
- German chocolate: I like to use Baker’s German sweet chocolate.
- Oil: I’ve used vegetable oil and melted coconut oil in this cake. If you use melted coconut oil, the buttermilk and eggs should be at room temperature so that the oil doesn’t solidify.
- Buttermilk: Regular or low-fat will work. If you don’t have buttermilk, you can make a substitute with this recipe.
- Evaporated milk: Regular or fat-free will work.
How to make German chocolate sheet cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: In a large, heat-proof bowl, add chopped chocolate. Pour the boiling water over the chocolate.
Step 2: Let it stand for 5 minutes. Stir until chocolate has melted and is combined with the water.
Step 3: In a separate large bowl, add oil, buttermilk, sugar, eggs, and vanilla. Whisk until well-combined.
Step 4: Whisk in the melted chocolate mixture until combined.
Step 5: Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir in just until combined. Don’t overmix.
Step 6: Pour the batter into the prepared baking pan.
Step 7: Bake until a wooden toothpick inserted in the center comes out clean. Cool to room temperature.
Step 8: To make the topping, add the egg yolks, milk, and brown sugar to a large saucepan. Whisk until combined.
Step 9: Add butter. Heat saucepan over low heat.
Step 10: Cook for 10 minutes, whisking regularly, until mixture has thickened. Remove from heat.
Step 11: Whisk in vanilla extract. Add coconut and pecans, and stir in.
Step 12: Let topping cool for 15 minutes. Spread topping over cake, and let cool to room temperature before serving.
Recipe Tips!
- Baking pan: I recommend using a metal baking pan in this recipe. If using a glass baking pan, you will need to decrease the baking temperature by 25F and adjust the baking time as needed.
- Pan size: I haven’t tried baking this cake in different sizes of pans. However, a 9×13-inch pan should be the equivalent of 2 9-inch round cake pans.
Storage
I store this cake, covered, at room temperature for up to 4 days. You can also store the cake, covered, in the fridge for up to 7 days.
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German Chocolate Sheet Cake
Equipment
- 9×13 pan
Ingredients
Cake
- 1 cup boiling water
- 4 ounces German sweet chocolate chopped
- 1/2 cup oil
- 1/2 cup buttermilk
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- 3 egg yolks
- 1 cup evaporated milk
- 1 ½ cups brown sugar packed
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 2 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans
Instructions
- To make the cake, preheat oven to 350F. Grease a 9×13-inch metal baking pan. Set aside.
- In a large, heat-proof bowl, add chopped chocolate.
- Pour the boiling water over the chocolate, and let it stand for 5 minutes.
- Stir until chocolate has melted and is combined with the water.
- Add the oil, buttermilk, and sugar. Whisk until well-combined.
- Whisk in the eggs and vanilla until well-combined.
- Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir in just until combined. Don’t overmix.
- Pour the batter into the prepared baking pan.
- Bake for 25-35 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool to room temperature.
- To make the topping, add the egg yolks, milk, and brown sugar to a large saucepan.
- Whisk until combined.
- Add butter.
- Heat saucepan over low heat.
- Cook for 10 minutes, whisking regularly, until mixture has thickened.
- Remove from heat.
- Whisk in vanilla extract.
- Add coconut and pecans, and stir in.
- Let topping cool for 15 minutes.
- Spread topping over cake, and let cool to room temperature before serving.
Video
Notes
- German chocolate: I like to use Baker’s German sweet chocolate.Â
- Oil: I’ve used vegetable oil and melted coconut oil in this cake. If you use melted coconut oil, the buttermilk and eggs should be at room temperature so that the oil doesn’t solidify.
- Buttermilk: Regular or low-fat will work. If you don’t have buttermilk, you can make a substitute with this recipe.Â
- Evaporated milk: Regular or fat-free will work.
- Nutrition values are estimates.Â
Nutrition
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Originally published 10/17/2020.
Reader Interactions
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Comments & Reviews
Crystal says
Kate, I have to say this is one of the best German chocolate cakes that I’ve ever tasted! Totally some work to it, but well worth it. Thank you for a great recipe. Best wishes to you!
Kate says
Thank you for the nice compliment! I’m so glad that you liked the cake!
Renee says
This German chocolate cake is the best I’ve ever tasted. I made 3 cakes last week for various events and they were loved by all. I’m making another this weekend for a friends birthday.
Thanks so much for a marvelous recipe. I’m looking forward to making more of your dessert recipes!
Kate says
Thank you so much! I’m so glad that the cake was a hit!
Monica says
Hi Kate! I want to make this recipe for an Oktoberfest party but the host is allergic to all nuts except almonds and cashews. Would it be ok to leave out the pecans entirely or would using either almonds or cashews be acceptable?
Kate says
Hi! You can omit the pecans, or you could use another type of nut. Almonds may be the closest substitute for the pecans.
C. Michele says
A.M.A.Z.I.N.G! Easy, moist, and delicious. Received rave reviews at a recent company birthday party. I used Fannie Farmer’s Nutty Coconut Frosting recipe instead of this site’s topping (same ingredients; different proportions). Definitely a keeper recipe.
Kate says
Thank you so much!
Pamela Komons says
This cake was delicious! I took it to a party and there was not a slice left over. Thanks for the recipe!
Kate says
Thank you!
Kate Kasdorf says
Easy to make and very tasty.
Kate says
Thank you!
Lynn says
You said 9×13 is good. This recipe is for a 3 layer 9 in pan. Will not bake correctly in a 9×13 pan. Please correct it. Should be either 3-9inch pans or possibly a larger sheet cake pan. Too expensive to bake and not have it come out right.
Kate says
I’m not sure where you’re getting that the cake should be in 3 9-inch pans. The recipe calls for a 9×13-inch pan, and that’s what the cake is baked in. You can see it in the step-by-step photos and in the video as well. Could you please help me to understand where you’re getting 3 pans from?
Amanda says
Easy scratch recipe.
Kate says
Thank you!
Granny says
If I double this recipe what size pan do i use??
Kate says
Hi! I haven’t tried doubling this recipe to say for certain that it will double properly. If you’d like to give it a try, you will need 2 9×13-inch pans.
Gladys Chaney says
Can I substitute melted butter for the oil.
Kate says
You can. However, you will need to use more butter. The Ratio for substitution is 1 cup of oil to 1.25 cups of butter. I hope that helps!
Traci says
This is soooo good and easy to make!! Tried to give it 5 stars but that last one just will not let me click it. This is 5 stars all the way!!
Kate says
Thank you!
Sara says
This is the most delicious cake I have ever made. I have been looking for a German chocolate sheet cake recipe because stacking and icing cakes puts me off making them. This recipe is easy, and easily, the most amazing recipe ever. It is MOIST and chocolatey, with the right amount of sweetness. I was worried about the amount of sugar in the cake and the topping , but it is truly perfect. The sheet pan also allows for the perfect ratio of cake to topping. I made this for my boss whose favorite cake is GCC, I think I will get a promotion and raise when he tastes this! 😊
Kate says
Thank you so much! I hope you do get a promotion! =)
Barb says
Thank you for a simple sheet cake recipe. It makes my husband’s birthday special each year!
Kate says
Thank you! I’m so glad to hear that!
Michelle Anderson says
What is the best way to store for longevity?
Kate says
Hi! For longer storage, I recommend storing storing the cake, covered, in the refrigerator. It will keep for up to 7 days when stored in the fridge.
NMS says
Is this for a sheet cake pan or 9 x 13?
It’s called sheet cake but recipe says to use 9 x 13.
Kate says
Hi! Yes, it’s a 9×13-inch pan.
Liz says
My batter looked alittle lumpy, but I didn’t want to over mix. Hope it comes out ok.
Kate says
Hi! You’ll want to mix it well enough that the ingredients are incorporated but not continue to mix beyond that point.
Chris G says
I’ve made this a couple of times now and in both instances the cake turned out wonderfully. I was fairly impressed with the cake itself, it was moist, tender and I felt that it was the perfect compliment to the crunchy and super-sweet frosting that sits on top. I’m normally not a big fan of chocolate cakes of any kind, but this is definitely a keeper and I will make it again in the future.
Kate says
Thank you!
Debra says
Hi
Can a 10 inch square pan be used?
Kate says
Hi! I haven’t tried that to say for certain.
Alice says
Making this cake soon. Does the melted chocolate need to cool before adding to the egg mixture.
Kate says
No, you don’t cool it completely before you add it. You just add it when called for in the recipe.