German Chocolate Cake

Craving cake without all the fuss? This German Chocolate Cake is thick and rich and moist, and is made as a simple sheet cake. This just may be the best German chocolate cake you’ve ever had!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 50

Cooling Time 15

Total Time 1 35

Servings servings

Calories 494kcal

Author Deborah Harroun

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

In a saucepan, combine the brown sugar, evaporated milk, butter, and egg yolks. Place over medium-low heat and cook, stirring constantly, until it starts to boil and thicken. Continue to cook, stirring, for about 5 minutes.
1 cup brown sugar, 1 cup evaporated milk, 1/2 cup butter, 3 egg yolks
Remove from the heat and stir in the coconut, pecans, vanilla, and salt. Let the frosting cool for at least 30 minutes, or until it thickens. (This can be made ahead of time and refrigerated until needed.)
2 cups sweetened, shredded coconut, 1 cup toasted pecans, 1 teaspoon vanilla extract, 1/2 teaspoon salt
Preheat the oven to 350ºF. Grease a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
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
Chop the German chocolate and place it in a large heat-proof bowl. Pour the boiling water over the chocolate and let it sit for a minute or two to soften the chocolate. Once softened, stir until the chocolate is completely melted.
4 oz German chocolate, 1 cup boiling water
Once melted, add in the oil, buttermilk, and sugar. Beat to combine. Beat in the eggs, one at a time, until fully combined, then beat in the vanilla.
1/2 cup neutral oil, 1/2 cup buttermilk, 1 3/4 cup sugar, 4 eggs, 1 teaspoon vanilla extract
Pour the dry ingredients into the bowl and mix just until combined.
Pour the cake batter into the prepared baking dish. Transfer to the oven and bake until a tester inserted in the center comes out clean, about 35-40 minutes.
Once the cake is removed from the oven, let it cool for 15 minutes, then carefully spread the frosting over the top. Let the cake cool completely before slicing and serving.

Notes

I like to use avocado oil, but you could also use vegetable oil or another neutral oil of your choice.

I keep this cake at room temperature. The cake dries out for me if I store it in the refrigerator. I would suggest eating it within 3 days if left at room temperature.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition