Author: 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.
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, German Chocolate Cake is especially close to our hearts! The following version of the recipe was the one my dad grew up with, and I’m excited to share it with you today.
Ingredients
This recipe is adapted from my great-grandmother’s recipe, so there aren’t any weird or uncommon ingredients. 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 opted for whole milk instead. Use either in equal measurement based on what you prefer. You can also make your own buttermilk if you don’t have any on hand.
- 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 350°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.
More Classic Dessert Recipes
German Chocolate Cake
Ingredients
Cake
- 4 ounces German sweet chocolate chopped
- 1 cup boiling water
- 1/2 cup butter melted
- 1/2 cup milk
- 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
Nutrition
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