Author: This Original German Chocolate Sheet Cake recipe from 1957 in Dallas Texas features a rich chocolate cake and a delicate custard topping packed with shredded coconut and pecans, and is served right from the pan! All the flavors of the classic layered version without any of the hassle. Make this with einkorn flour or any all-purpose wheat!
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I’m a big fan of chocolate. Whether it’s a classic chocolate cake, a batch of homemade chocolate chip cookies, or even chocolate fudge at Christmas… if it’s chocolate, I’m going to love it!
And the same goes for German chocolate cake! While I have always enjoyed it at potlucks and restaurants, I rarely made it at home because I didn’t want to fuss with all the layers. So I decided to adapt my great-grandmother’s recipe to be made as a sheet cake instead! All the flavors without the hassle!
German Chocolate Cake
The recipe for German Chocolate Cake originated in Dallas, Texas in 1957… and since I’m a 10th-generation Texan, this cake is especially close to our hearts! This version is adapted from my great-grandmother’s recipe, which my dad grew up eating. It is about as original and old-fashioned as it gets!
Ingredients
Nothing crazy in this recipe, just a few straightforward pantry items that you likely have on hand already! The full recipe with measurements can be found at the end of the post.
- German Sweet Chocolate – This is a particular type of chocolate, but you can also use dark chocolate if you prefer. I used dark chocolate in my last batch and it was delicious!
- Butter – We use salted butter, but unsalted will work just fine if that’s what you have.
- Milk – While buttermilk is used in the original recipe, I use whole milk instead and the results are fantastic! If you prefer buttermilk, use it in equal measurement. You can also make your own buttermilk substitute in just a few minutes if you want that tang without buying a whole carton!
- Sugar – White sugar is called for, but you can use any sugar replacement for the cake portion. For the topping, white sugar is needed to make the custard, as the sugar replacement won’t caramelize properly. Swerve Brown is said to caramelize, so it can be used in the topping, if needed.
- Eggs – Whole eggs are used in the cake, and egg yolks are used in the custard topping.
- Vanilla Extract – Used to enhance the overall flavor of the cake, don’t skip this! We use a simple homemade vanilla extract, but use what you have on hand.
- Flour – All-purpose flour is called for and we use einkorn flour for our baking. However, any all-purpose flour will work well.
- Cocoa Powder – Don’t use a Dutch or black cocoa. Just a natural cocoa powder will work best here, so it doesn’t overwhelm the other flavors.
- Baking Powder and Baking Soda – Both are called for in this recipe to give the best fluffy texture to the cake. Make your own baking powder if you don’t have any!
- Salt – A flavor conductor, don’t skip!
- Molasses – I prefer the taste of molasses and white sugar, instead of brown sugar, so that’s what I recommend for this recipe. It gives a much deeper flavor to the topping.
- Shredded Coconut – While either sweetened or unsweetened coconut will work, I prefer unsweetened, since the topping is already so sweet!
- Pecans – Roughly chop your pecans for a delightfully varied texture experience. You can also sub in almonds or walnuts if needed.
Instructions
So simple to pull together, I love that you can serve this cake right out of the pan! Perfect for a party or just because!
- Prep – Preheat the oven to 325°F. Grease a 10×15-inch glass baking pan. Set aside.
- Add – In a large glass or metal bowl, add chopped chocolate.
- Melt – Pour the boiling water over the chocolate. Whisk until the chocolate has melted and is fully combined into the water.
- Add – Add the butter, milk, sugar, eggs, and vanilla. Whisk until well-combined.
- Mix – Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir in just until smooth, but don’t overmix.
- Pour – Pour the batter into the prepared baking dish.
- Bake – Bake for 25-35 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool – Allow the cake to cool while you make the topping.
- Mix – Add the egg yolks, milk, sugar, and molasses to a large saucepan. Whisk until combined. Add butter to the saucepan and cook over low heat.
- Cook – Cook for 5-10 minutes, whisking regularly, until the mixture has thickened.
- Add – Remove from heat and stir in the vanilla extract. Add coconut and pecans, and stir until everything is well combined.
- Spread – Dollop the topping evenly over the cake and then spread it with a spatula. Cool to room temperature before serving.
NOTE: If using a metal pan, preheat the oven to 350°F instead.
Tips for the Best German Chocolate Sheet Cake!
I’ve made this cake countless times over the last 30 years, and here are a few of my favorite tips for the perfect German Chocolate Cake experience!
- Don’t overbake – Start checking at 25 minutes! A toothpick should come out with just a few moist crumbs, not completely clean. Overbaking dries out the cake and the custard topping won’t be able to compensate for that.
- Let the cake cool before topping – Adding the hot custard to a hot cake works fine, but letting the cake cool for at least 15 minutes first gives you a slightly firmer base that holds the topping beautifully.
- Toast your pecans – This is optional but highly recommended if you want a deeper flavor in your topping! A quick 5 minutes in a dry skillet over medium heat brings out a much deeper, nuttier flavor in the pecans that takes the topping to the next level.
- Glass pan vs metal pan – A glass pan bakes more evenly and slowly, which is why we recommend 325°F for glass. If you use a metal pan, increase the temperature to 350°F. Either works great, just don’t swap the temperatures!
- This cake gets better the next day – The custard topping soaks slightly into the top of the cake overnight and the flavors meld perfectly. If you can make it the day before your event, do it!
More Classic Dessert Recipes
German Chocolate Cake
Featuring a rich chocolate cake and a delicate custard topping packed with shredded coconut and pecans, this German Chocolate Cake can be served right from the pan! Perfect for a crowd and is so easy to make, you'll never want to make the layered version again! Make this with einkorn flour or any wheat.
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Servings: 24 Servings
Calories: 383kcal
Ingredients
Cake
- 4 ounces German sweet chocolate chopped
- 1 cup boiling water
- 1/2 cup butter melted
- 1/2 cup milk or buttermilk
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose einkorn flour (390g)
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- 3 egg yolks
- 3/4 cup milk
- 1 1/2 cups white sugar
- 1 tsp molasses
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 2 1/2 cups unsweetened shredded coconut
- 1 1/2 cups chopped pecans
Instructions
- Preheat the oven to 325°F. Grease a 10×15-inch glass baking pan. Set aside.
- In a large glass or metal bowl, add chopped chocolate.
- Pour the boiling water over the chocolate. Whisk until the chocolate has melted and is fully combined into the water.
- Add the butter, milk, sugar, eggs, and vanilla. Whisk until well-combined.
- Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir in just until smooth, but don’t overmix.
- Pour the batter into the prepared baking dish.
- Bake for 25-35 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Allow the cake to cool while you make the topping.
- Add the egg yolks, milk, sugar, and molasses to a large saucepan. Whisk until combined. Add butter to the saucepan and cook over low heat.
- Cook for 5-10 minutes, whisking regularly, until the mixture has thickened.
- Remove from heat and stir in the vanilla extract. Add coconut and pecans, and stir until everything is well combined.
- Dollop the topping evenly over the cake and then spread it with a spatula. Cool to room temperature before serving.
Notes
NOTE: If using a metal pan, preheat the oven to 350°F instead.
Tips for the Best German Chocolate Sheet Cake!
I’ve made this cake countless times over the last 30 years, and here are a few of my favorite tips for the perfect German Chocolate Cake experience!- Don’t overbake – Start checking at 25 minutes! A toothpick should come out with just a few moist crumbs, not completely clean. Overbaking dries out the cake and the custard topping won’t be able to compensate for that.
- Let the cake cool before topping – Adding the hot custard to a hot cake works fine, but letting the cake cool for at least 15 minutes first gives you a slightly firmer base that holds the topping beautifully.
- Toast your pecans – This is optional but highly recommended if you want a deeper flavor in your topping! A quick 5 minutes in a dry skillet over medium heat brings out a much deeper, nuttier flavor in the pecans that takes the topping to the next level.
- Glass pan vs metal pan – A glass pan bakes more evenly and slowly, which is why we recommend 325°F for glass. If you use a metal pan, increase the temperature to 350°F. Either works great, just don’t swap the temperatures!
- This cake gets better the next day – The custard topping soaks slightly into the top of the cake overnight and the flavors deepen significantly. If you can make it the day before your event, do it!
Nutrition
Nutrition Facts
German Chocolate Cake
Amount Per Serving (1 slice)
Calories 383
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 68mg23%
Sodium 131mg6%
Potassium 144mg4%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 31g34%
Protein 5g10%
Vitamin A 274IU5%
Vitamin C 0.2mg0%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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