German Chocolate Sheet Cake is a decadent dessert that combines a moist, chocolatey cake with a rich, coconut-pecan frosting. This classic recipe delivers the deep flavor of German baking chocolate paired with a sweet and nutty topping, making it perfect for celebrations, potlucks, or when you’re craving a slice of indulgence. The sheet cake format ensures it’s easy to bake, serve, and share with a crowd.
Every bite of this cake is an experience, with the soft crumb of the chocolate base beautifully complemented by the creamy, textured frosting. Whether you’re a fan of traditional German Chocolate Cake or trying it for the first time, this recipe is guaranteed to impress.
Why You’ll Love This Recipe
• Rich Chocolate Flavor: The combination of cocoa powder and German baking chocolate creates a deep, luscious taste.
• Iconic Frosting: Sweet and creamy, the coconut-pecan frosting is a perfect match for the cake.
• Easy to Share: The sheet cake format is ideal for serving a crowd.
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:
• 12 oz can evaporated milk
• 3 egg yolks
• ¾ cup butter
• 1 cup sugar
• ½ cup brown sugar
• 1½ cups shredded coconut
• 1½ cups pecans, roughly chopped
• 1½ teaspoons vanilla
Instructions
For the Cake
1. Prepare the Oven and Pan:
• Preheat your oven to 400°F (200°C).
• Grease a sheet pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
• In a large mixing bowl, combine the flour, sugar, and cocoa powder. Whisk to distribute evenly.
3. Make the Chocolate Mixture:
• In a small saucepan, combine the water, butter, shortening, and German baking chocolate.
• Heat over medium, stirring until the mixture is smooth and fully melted.
4. Combine Wet and Dry Ingredients:
• Pour the chocolate mixture into the bowl with the dry ingredients. Whisk until well combined.
5. Add Remaining Ingredients:
• Stir in the buttermilk, baking soda, salt, eggs, and vanilla, one at a time, ensuring each is fully incorporated before adding the next.
6. Bake the Cake:
• Transfer the batter to the prepared sheet pan, spreading it evenly.
• Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely before frosting.
For the Frosting
1. Prepare the Frosting Base:
• In a medium saucepan, combine the evaporated milk, egg yolks, butter, sugar, and brown sugar.
• Heat over medium, stirring frequently until the mixture comes to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until thickened.
2. Add Mix-Ins:
• Remove the saucepan from heat and stir in the shredded coconut, chopped pecans, and vanilla extract.
3. Cool and Frost:
• Let the frosting cool slightly before spreading it evenly over the cooled cake.
4. Chill and Serve:
• Refrigerate the frosted cake for 1-2 hours to set the frosting.
• Slice and serve chilled or at room temperature.
Tips
• Use Day-Old Coconut: Slightly dry coconut absorbs the frosting better, enhancing flavor and texture.
• Check Cake Doneness: A clean toothpick ensures the cake is perfectly baked without being overdone.
• Easy Serving: Use a serrated knife for cleaner cuts, especially if chilled.
Storage Options
• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze unfrosted cake or individual frosted slices for up to 2 months. Thaw in the refrigerator before serving.
German Chocolate Sheet Cake is a timeless dessert that’s as indulgent as it is crowd-pleasing. Perfectly moist with a topping that’s to die for, this cake is sure to become a favorite for any occasion!
