German Chocolate Sheet Cake Recipe

German Chocolate Sheet Cake Recipe


Discover the delight of a beloved family recipe with our German Chocolate Sheet Cake. This cake has been a favorite for generations, especially on special occasions like birthdays. While its name might suggest German origins, the truth behind this cake’s history is even more fascinating. Dive into this rich, chocolatey dessert that’s perfect for any gathering.


  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¼ cup cocoa powder
  • 1 cup water
  • ½ cup butter
  • ¼ cup shortening
  • 4 ounces German chocolate
  • ½ cup buttermilk
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 tsp vanilla extract
  • 12 ounces evaporated milk
  • 3 egg yolks
  • ½ cup butter
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1½ cups sweetened shredded coconut
  • 1¾ cups chopped pecans
  • ½ tsp vanilla extract

German Chocolate Sheet Cake topped with rich coconut-pecan frosting, sliced and ready to serve on a rustic wooden table  German Chocolate Cake Recipe
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For the Cake:
  1. Preheat Oven: Preheat your oven to 400°F (200°C) and grease a baking sheet.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, and cocoa powder.
  3. Heat Wet Ingredients: In a saucepan, combine the water, butter, shortening, and German chocolate. Heat until melted and bring to a boil.
  4. Combine Mixtures: Pour the hot mixture into the dry ingredients and stir until smooth.
  5. Add Remaining Ingredients: Gradually add the buttermilk, baking soda, salt, eggs, and vanilla extract, mixing well after each addition.
  6. Bake: Pour the batter into the prepared sheet pan and bake for 20-22 minutes. Allow the cake to cool completely before frosting.
For the Frosting:
  1. Cook Frosting Base: In a medium saucepan, combine evaporated milk, egg yolks, butter, granulated sugar, and brown sugar. Cook over medium-low heat, stirring constantly until the mixture thickens, about 10-12 minutes. Remove from heat.
  2. Add Mix-Ins: Stir in the vanilla extract, shredded coconut, and chopped pecans.
  3. Cool and Frost: Allow the frosting to cool slightly before spreading it over the cooled cake. Let the frosted cake sit for 1-2 hours before serving.

This German Chocolate Sheet Cake is a testament to timeless family traditions and the joy of baking from scratch. Whether it's for a special occasion or simply to treat your loved ones, this cake promises to be a hit. Enjoy the blend of rich chocolate and decadent coconut-pecan frosting in every bite. Happy baking!

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