German chocolate sheet cake using cake mix pairs a moist chocolate cake with the familiar coconut-pecan topping associated with German chocolate cake. Baked in a 9-by-13-inch pan, it is easier to portion than a layer cake, and the topping can be cooked on the stove while the cake cools.
Ingredients
- 1 box (15.25 oz / 432 g) chocolate cake mix, plus the eggs, oil, and water listed on the box
- 1 cup (240 ml) buttermilk, replacing the water called for by the cake mix
- 3 large eggs (about 150 g without shells), or the quantity specified on the cake-mix box if different
- ½ cup (120 ml) neutral vegetable oil, or the amount specified on the box if different
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- ¾ cup (180 ml) evaporated milk
- ½ cup (113 g) unsalted butter, cut into pieces
- 3 large egg yolks (about 54 g)
- 1½ cups (120 g) sweetened shredded coconut
- 1 cup (120 g) chopped pecans, toasted if desired
- ⅛ teaspoon (about 0.5 g) fine salt
Instructions
- Prepare the pan and oven. Heat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) metal baking pan; line the bottom with parchment if you want easier removal. Check your cake mix’s package directions. If it calls for a different oven temperature or pan size, follow those directions, since mixes vary.
- Mix the cake. In a large bowl, combine the cake mix, buttermilk, eggs, oil, and vanilla. Beat with a hand mixer on low for about 30 seconds, then on medium for 2 minutes, scraping down the bowl once. If the box specifies a different mixing method, use it. Pour the batter into the prepared pan and spread it evenly.
- Bake and cool. Bake for 30–35 minutes, checking at the earliest time suggested on the package. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, and the center springs back lightly. Cool in the pan on a rack for about 30 minutes while you make the topping. The cake does not need to be completely cold, but it should be firm enough to support the topping.
- Start the topping. In a medium saucepan, whisk the granulated sugar, brown sugar, evaporated milk, butter, egg yolks, and salt together. Cook over medium-low heat, stirring constantly and scraping the bottom and corners, until the butter melts and the mixture thickens enough to coat the back of a spoon, about 8–12 minutes. Do not let it boil hard or leave it unattended; gentle, steady heat helps keep the yolks from curdling.
- Finish the topping. Remove the pan from the heat and stir in the coconut and pecans. Let the mixture stand for 5–10 minutes, stirring once or twice, until it is spreadable rather than runny. If it becomes too firm, stir in evaporated milk 1 teaspoon (5 ml) at a time. If it is loose, let it cool a little longer.
- Top and serve. Spoon the topping over the cooled cake and spread it to the edges. Let the topping settle for about 10 minutes before slicing. For clean portions, use a sharp knife and wipe it between cuts. The recipe’s total time allows for about 30 minutes of cake cooling and 10 minutes for the topping to settle.
Tips
- Use the box as your final guide. Cake-mix sizes and instructions differ. If the package calls for a different amount of eggs or oil, use its quantities; substitute buttermilk for the water in an equal amount. A 9-by-13-inch pan is the intended size here.
- Stir the topping continuously. Keep the heat moderate and scrape the pan as you stir. High heat or pauses can scorch the sugars or cook the yolks into bits. If you spot small lumps, take the pan off the heat and whisk briskly.
- Toast pecans for more flavor. Spread them on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, watching closely. Cool before adding them to the topping. This step is optional, so allow a few extra minutes if you do it.
- For a less sweet topping, adjust thoughtfully. You can reduce the granulated sugar by up to 2 tablespoons (25 g), though the topping will be slightly less firm. Do not omit the egg yolks or butter; they provide much of its body and texture.
Serving Suggestions
Serve the cake at room temperature, when the coconut-pecan topping is easiest to slice. A small scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream pairs well with the rich chocolate and nutty topping. Fresh strawberries or raspberries offer a tart contrast. For a gathering, cut the cake into 15 squares and serve directly from the pan, or transfer pieces with a thin spatula.
Variations
For a darker chocolate flavor, choose a devil’s food or dark chocolate cake mix; the topping remains the same. To make the cake nut-free, leave out the pecans and add ½ cup (40 g) extra shredded coconut, understanding that it will have a softer, less crunchy topping. Walnuts can replace pecans in equal measure, though their flavor is more robust. You can also bake the batter in two 8-inch (20-cm) round pans if the mix directions allow, but check for doneness earlier and expect a layer-cake presentation rather than sheet-cake squares.
Storage and Reheating
Because the topping contains eggs and evaporated milk, refrigerate the cake within 2 hours of baking or serving. Cover the pan tightly or place slices in an airtight container; keep refrigerated for 3–4 days. For best texture, let a slice stand at room temperature for 15–20 minutes before serving. To warm a slice, microwave it for 10–15 seconds at a time until just warm; avoid overheating, which can make the topping oily. Freeze individual slices, well wrapped, for up to 2 months for best quality, then thaw overnight in the refrigerator.
Frequently Asked Questions
Can I use the amount of water listed on the cake-mix box?
Yes. The recipe uses an equal amount of buttermilk instead of water for a richer, slightly tangier cake, but water works if that is what you have. Measure the liquid called for by your specific box.
Can I make this cake ahead?
Yes. Bake the cake a day ahead, cool it completely, cover, and refrigerate. Make the topping and spread it on before serving, or top the cake ahead and keep it refrigerated. Allow time for a chilled slice to lose some of its firmness before serving.
How can I tell when the topping is thick enough?
It should coat the back of a spoon and leave a clear path when you draw a finger across the coating. It will thicken further as it cools with the coconut and pecans mixed in. If it still runs freely after cooling briefly, return it to low heat and stir for another minute or two.
Can I make the cake without evaporated milk?
Whole milk can replace evaporated milk in the same volume, but it is thinner and the topping may take longer to thicken and set. Do not use sweetened condensed milk as a direct substitute; it is much sweeter and more concentrated.
Why did my cake sink in the middle?
Common causes include opening the oven door early, underbaking, or using a pan that is too small. Check the cake at the package’s earliest bake time, but do not remove it until the center passes the toothpick test. Measure the pan before baking and avoid overmixing the batter.
Does German chocolate cake come from Germany?
No. The name refers to German’s sweet baking chocolate, named for American chocolate maker Samuel German. This sheet-cake version keeps the familiar chocolate, coconut, and pecan combination while using a convenient cake mix.
Related
- Recipe for Nacho Esquites with Corn and Crunchy Chips
- Lomo Saltado Nutrition Facts and Recipe
- Why Is It Called Crying Tiger Beef?
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).