German Chocolate Sheet Cake

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Family recipes unite people through annual celebrations as one of the most enjoyable things in life. German Chocolate Sheet Cake stands as the favorite birthday dessert of my family , while it remains our family heritage according to my grandmother.

The baking chocolate originated from American chocolatier Samuel German ; thus, the dessert acquired its name instead of having any German ancestry. The name maintained its place even though the chocolatey dessert with coconut-pecan frosting secured our hearts.

Why You’ll Love This Recipe

Foolproof & Crowd-Pleasing: Sheet cakes are easy to make, slice, and serve at gatherings.
Rich & Moist: The cocoa-chocolate blend makes each bite deeply chocolaty and tender.
Iconic Frosting: Coconut, pecans, and buttery caramel come together for a truly memorable topping.
Nostalgic: This recipe feels like home, whether or not you grew up with it.

Ingredients

For the Cake:

2 cups all-purpose flour
2 cups white sugar
¼ cup cocoa powder
1 cup water
½ cup butter (1 stick)
½ cup shortening
4 oz German baking chocolate
½ cup buttermilk
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 teaspoon vanilla

For the Frosting:

1 (12 oz) can evaporated milk
3 egg yolks
¾ cup butter
1 cup sugar
½ cup brown sugar
1 ½ cups shredded coconut
1 ½ cups pecans, roughly chopped
1 ½ teaspoons vanilla

Instructions

1. Preheat & Prep:

Preheat your oven to 400°F. Grease a rimmed sheet pan (about 12×17 inches).

2. Mix Dry Ingredients:

In a large mixing bowl, whisk together flour, sugar, and cocoa powder.

3. Melt & Combine:

Place water and butter and shortening, and German chocolate in a saucepan heated to medium heat. Stir until melted and smooth. Add the warm mixture to your dry ingredients and stir until you achieve just a smooth consistency.

4. Add Wet Ingredients:

After each wet ingredient addition, the batter needs to be stirred until it reaches a smooth consistency.

5. Bake:

Spread the batter evenly into your ready pan and proceed to bake for 20–22 minutes until a toothpick shows no sign of batter. Let the cake cool in the pan.

6. Make the Frosting:

Place evaporated milk along with egg yolks and butter and sugar, and brown sugar in a medium saucepan. Place the mixture on medium heat and stir it until thickening occurs, while cooking for 10–12 minutes. Remove from heat.

7. Finish the Frosting:

Stir in coconut, pecans, and vanilla. Let the frosting set before spreading it over the cooled cake.

8. Chill & Serve:

Store the cake in the fridge for 1–2 hours to allow the frosting to set. Slice and serve!

Tips & Tricks

The addition of toasted pecans to the frosting mixture will produce more intense flavors.
Both cake and frosting can be prepared ahead of time and assembled before serving to the guests.
Storage: Store leftovers in the fridge, covered, for up to 4 days.
Batch Size: Halve the recipe for a smaller crowd, or double for a party!