German Chocolate Sheet Cake

German Chocolate Sheet Cake is a rich, nostalgic dessert featuring tender chocolate cake topped with a decadent coconut-pecan frosting. Despite the name, this classic isn’t actually German—it’s named after Samuel German, the chocolatier who developed the baking chocolate used in the original recipe. This sheet cake version feeds a crowd, comes together easily, and is perfect for birthdays, potlucks, and family celebrations. Every slice offers moist chocolate crumb and a caramel-like topping that’s impossible to resist.

Ingredients

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

Frosting:

• One 12-oz can evaporated milk
• 3 egg yolks
• 3/4 cup butter
• 1 cup sugar
• 1/2 cup brown sugar
• 1 1/2 cups shredded coconut
• 1 1/2 cups chopped pecans
• 1 1/2 teaspoons vanilla

Directions

1. Preheat oven to 400°F and grease a sheet pan.
2. Mix flour, sugar, and cocoa powder in a large bowl.
3. In a saucepan, heat water, butter, shortening, and chocolate until smooth and combined.
4. Pour hot mixture into dry ingredients and whisk together.
5. Add buttermilk, baking soda, salt, eggs, and vanilla, stirring after each addition.
6. Spread batter into the prepared sheet pan and bake 20–22 minutes. Cool completely.
7. For frosting, heat evaporated milk, egg yolks, butter, sugar, and brown sugar over medium heat.
8. Bring to a boil, then reduce heat and simmer 10–12 minutes, stirring frequently, until thickened.
9. Remove from heat; stir in coconut, pecans, and vanilla.
10. Cool slightly, then spread over cooled cake.
11. Chill 1–2 hours before serving.

Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes (+ chilling)
Kcal: ~420 kcal per serving | Servings: 20

Tips

• Spread frosting while still warm—it thickens as it cools and becomes harder to spread.
• Use a true sheet pan (not a 9×13) to achieve the cake’s classic thin, tender texture.

FAQ

Can I use regular chocolate instead of German baking chocolate?
Yes—use semi-sweet chocolate, though the flavor will be slightly different.

Can this cake be made ahead?
Absolutely. Chill it overnight for easy slicing and even better flavor.

Can I freeze leftovers?
Yes—freeze slices well-wrapped for up to 2 months.

Can I make this as cupcakes?
You can, but reduce baking time to 12–15 minutes and top each with a spoonful of frosting.