This Eggless German Chocolate Sheet Cake is rich and dreamy! Packed with deep chocolate flavor and topped with a gooey, buttery coconut-pecan topping, this easy sheet cake is perfect for parties, holidays, or anytime you need a sweet crowd-pleaser. You won’t believe how moist and flavorful it is—no eggs needed!
Oriana’s Thoughts On The Recipe
I’ve really come to love making sheet cakes, and this one always reminds me why. They’re easy to whip up, don’t require stacking or fancy decorating, and are perfect for feeding a crowd. This Eggless German Chocolate Sheet Cake is rich, ultra-moist, and topped with the most irresistible coconut-pecan frosting—sweet, buttery, and full of nutty goodness. That topping alone could be a dessert on its own! Whether it’s a birthday, family get-together, or potluck, this cake never lasts long. It’s simple, delicious, and guaranteed to bring smiles all around—which is exactly what I hope for every time I bake.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Eggless Chocolate Sheet Cake:
- Granulated sugar: Sweetens the cake and helps it stay soft and moist. Regular white sugar works best here.
- Buttermilk: Adds tang and moisture, and helps activate the baking soda for a fluffy texture. You can make a DIY version by mixing 1 cup of milk (or dairy-free milk) with 1 tablespoon of vinegar or lemon juice and letting it sit for 5–10 minutes.
- Unsalted butter: Adds rich flavor and tenderness to both the cake and the coconut-pecan topping.
- Vegetable or canola oil: Adds extra moisture and keeps the cake soft for days. You can also use another neutral oil.
- Sour cream: Makes the cake extra moist and rich. You can substitute with plain regular yogurt if needed.
- Pure vanilla extract: Boosts the flavor in both the cake and the topping—don’t skip it!
- Hot water (optional): Helps bloom the cocoa powder and intensifies the chocolate flavor.
- Instant espresso powder (optional): Enhances the chocolate taste without adding coffee flavor. Totally optional but highly recommended.
- All-purpose flour: Provides structure. For a gluten-free version, use a 1:1 gluten-free baking flour blend.
- Unsweetened natural cocoa powder: Gives the cake its rich chocolate flavor. Be sure to use natural (not Dutch-processed) cocoa powder for the right acidity.
- Baking powder + baking soda: These leavening agents help the cake rise and become fluffy.
- Salt: Balances all the sweet flavors and enhances the chocolate.
For the Coconut-Pecan Topping:
- Evaporated milk: Creates a creamy base for the topping. It’s richer than regular milk and key to that traditional texture.
- Cornstarch: Thickens the topping without the need for eggs.
- Unsalted butter: Adds richness and helps bring the topping together.
- Brown sugar: Sweetens the topping and adds a lovely caramel flavor that pairs beautifully with the coconut and pecans.
- Pure vanilla extract: Adds a warm note and finishes the topping with delicious flavor.
- Unsweetened shredded or flaked coconut: Brings in that classic chewy coconut texture and flavor.
- Toasted pecans, coarsely chopped: Add crunch and a nutty flavor that makes the topping irresistible.
To Assemble and Decorate:
- Chocolate Buttercream: Optional, but makes a delicious layer under the coconut-pecan topping and adds a rich chocolatey boost.
Food Allergy Swaps
- This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post.
- Wheat/Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Omit the pecans or replace them with sunflower seeds or pumpkin seeds for a similar crunch.
Potential Recipe Challenges & Pro Tips
- The coconut topping is too thick or clumpy: This can happen if the cornstarch isn’t fully dissolved. Pro Tip: Whisk the cornstarch into the evaporated milk thoroughly before heating to avoid lumps. Cook slowly over medium heat and stir constantly.
- The topping separates or looks oily: This could mean it was cooked too fast or too long. Pro Tip: Keep the heat low to medium and stir continuously until the topping is thick and glossy.
- Cake sticks to the pan: Sheet cakes can sometimes stick if the pan isn’t prepared well. Pro Tip: Line your baking pan with parchment paper or grease it generously with butter or non-stick spray.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the pan and oven
Preheat your oven to 350ºF (180ºC). Line a 9×13-inch baking pan with parchment paper and lightly grease it with baking spray that contains flour. This will help your cake come out easily after baking.
Step 2 – Mix the wet ingredients
In a large bowl, whisk together the sugar, buttermilk, melted butter, oil, sour cream, and vanilla. In a small bowl, stir the instant espresso powder into the hot water (if using). Then pour it into the wet mixture and give everything a good mix. This step helps deepen the chocolate flavor. This mixture will be smooth and creamy—just what we want for a moist cake!
Step 3 – Add the dry ingredients
Sprinkle the flour, cocoa powder, baking powder, baking soda, and salt into the wet mixture. Stir everything together gently until just combined—don’t overmix!
Step 4 – Bake the cake
Pour the batter into your prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Step 5 – Make the coconut-pecan topping
In a small bowl, mix 2 tablespoons of evaporated milk with the cornstarch and set aside. In a medium saucepan over medium heat, combine the remaining evaporated milk, butter, and brown sugar. Stir occasionally as it comes to a low boil. Once the mixture starts boiling, pour in the cornstarch mixture and whisk constantly for 2 to 3 minutes, until it thickens just a bit. Remove from the heat and stir in the vanilla, coconut, and chopped pecans. Let the topping cool completely before using—it’ll thicken more as it cools.
Step 6 – Assemble and decorate
Once the cake is completely cool, spread a layer of chocolate buttercream over the top (if using). Then, spoon and gently spread the coconut-pecan topping evenly over the frosting. Slice, serve, and enjoy every delicious bite!
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Let the cake cool completely before topping it to avoid melting the coconut mixture.
- Toast your pecans before adding them—they’ll have more flavor and crunch.
- For extra indulgence, spread a thin layer of chocolate buttercream before adding the coconut topping.
Variations & Additions
- Double the coconut-pecan topping for an extra gooey layer.
- You can also use Baker’s German’s Sweet Chocolate to make this cake. To do so, reduce the cocoa powder to 2 tablespoons (15 g) and the oil to 1/4 cup + 3 tablespoons (105 ml). Melt 4 ounces of Baker’s German’s Sweet Chocolate and add it to the wet ingredients in step 2.
- Skip the buttercream if you want a more traditional version—just the coconut-pecan topping is plenty delicious on its own.
Storage and Freezing Instructions
To Store: Keep the cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for 10–15 minutes before serving.
To Freeze: Wrap individual slices or the whole cake (without the topping) in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight, then top and serve.
Frequently Asked Questions
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Recipe Card
Eggless German Chocolate Sheet Cake
Ingredients
For the Eggless Chocolate Sheet Cake:
- 2 cups (400 g) granulated sugar
- 1 1/2 cups (360 g) buttermilk
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (120 g) vegetable or canola oil
- 1/2 cup (120 g) sour cream
- 2 teaspoons (10 g) pure vanilla extract
- 2 tablespoons (30 g) hot water (optional)
- 2 teaspoons (2 g) instant espresso powder (optional)
- 2 1/2 cups (350 g) all-purpose flour
- 3/4 cup (90 g) unsweetened natural cocoa powder
- 4 teaspoons (16 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (3 g) salt
For the Coconut-Pecan Topping:
- 3/4 cup (178 g) evaporated milk
- 1 tablespoon (10 g) cornstarch
- 1/3 cup (80 g) unsalted butter
- 3/4 cup (150 g) brown sugar
- 1 teaspoon (5 g) pure vanilla extract
- 1 cup (100 g) unsweetened shredded or flaked coconut
- 3/4 cup (93 g) toasted pecans, coarsely chopped
To Assemble and Decorate:
- 2 cups Chocolate Buttercream (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make the Eggless Chocolate Sheet Cake:
- Preheat the oven to 350ºF (180ºC). Line a 9-x-13-inch (35-x-24-cm) baking pan with parchment paper. Lightly grease with baking spray with flour.
- Combine the sugar, buttermilk, melted butter, oil, sour cream, and vanilla extract in a large bowl and whisk together.
- In a small bowl, combine the hot water and instant espresso powder, if using. Add to the butter mixture; mix to combine.
- Add the flour, cocoa powder, baking powder, baking soda, and salt; stir until just combined.
- Transfer the batter to the prepared pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Unfrosted cake can be stored at room temperature for up to 2 days or frozen for up to a month; defrost at room temperature before frosting and serving. Consider that the cake will lose some of its fluffiness if refrigerated or frozen.
Make the Coconut-Pecan Topping:
- In a small bowl, combine 2 tablespoons of the evaporated milk with the cornstarch. Stir to mix and set aside.
- In a medium saucepan over medium heat, combine the remaining evaporated milk, the butter, and the brown sugar. Whisk occasionally as the mixture comes to a low boil. Once boiling, stir in the cornstarch mixture and constantly whisk until the mixture thickens a little, 2 to 3 minutes.
- Remove from the heat and stir in the vanilla, coconut, and pecans. Allow cooling completely before topping the cake.
Assemble and Decorate:
- Adding the chocolate buttercream layer is totally optional. If you decide to add it, make 1/2 recipe of my chocolate buttercream recipe.
- Frost the cooled cake with an even layer of chocolate buttercream, if desired. Evenly spread the coconut-pecan topping on top. Slice and serve.
- This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post.
- Wheat/Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Omit the pecans or replace them with sunflower seeds or pumpkin seeds for a similar crunch.
- The coconut topping is too thick or clumpy: This can happen if the cornstarch isn’t fully dissolved. Pro Tip: Whisk the cornstarch into the evaporated milk thoroughly before heating to avoid lumps. Cook slowly over medium heat and stir constantly.
- The topping separates or looks oily: This could mean it was cooked too fast or too long. Pro Tip: Keep the heat low to medium and stir continuously until the topping is thick and glossy.
- Cake sticks to the pan: Sheet cakes can sometimes stick if the pan isn’t prepared well. Pro Tip: Line your baking pan with parchment paper or grease it generously with butter or non-stick spray.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Let the cake cool completely before topping it to avoid melting the coconut mixture.
- Toast your pecans before adding them—they’ll have more flavor and crunch.
- For extra indulgence, spread a thin layer of chocolate buttercream before adding the coconut topping.
- Double the coconut-pecan topping for an extra gooey layer.
- You can also use Baker’s German’s Sweet Chocolate to make this cake. To do so, reduce the cocoa powder to 2 tablespoons (15 g) and the oil to 1/4 cup + 3 tablespoons (105 ml). Melt 4 ounces of Baker’s German’s Sweet Chocolate and add it to the wet ingredients in step 2.
- Skip the buttercream if you want a more traditional version—just the coconut-pecan topping is plenty delicious on its own.
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Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
