German Chocolate Sheet Cake

German Chocolate Sheet Cake

German Chocolate Sheet Cake has been a beloved dessert in my family for generations. My dad requests it every birthday, and my grandmother’s recipe is treasured in every family recipe box. Despite the name, this cake isn’t German at all—it’s actually named after a baker named Samuel German who developed the sweet baking chocolate used in the original recipe. Regardless of its origin, this rich, chocolatey cake topped with a decadent coconut-pecan frosting is a true classic!

Ingredients

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 extract

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 extract

Instructions

For the Cake

Preheat oven to 400°F. Grease a sheet pan.
In a large bowl, whisk together the flour, sugar, and cocoa powder.
In a saucepan over medium heat, combine water, butter, shortening, and chocolate. Bring to a boil and stir until smooth.
Pour the hot mixture into the dry ingredients and whisk until well combined.
Stir in buttermilk, baking soda, salt, eggs, and vanilla—mixing well between each addition.
Pour batter into prepared pan and bake for 20–22 minutes, or until a toothpick comes out clean. Let the cake cool completely before frosting.

For the Frosting

In a medium saucepan, combine evaporated milk, egg yolks, butter, sugar, and brown sugar over medium heat.
Bring to a boil, then reduce heat and simmer, stirring frequently, for 10–12 minutes or until thickened.
Remove from heat and stir in coconut, pecans, and vanilla.
Let frosting cool slightly, then spread over the cooled cake.
Chill cake for 1–2 hours before serving.

Tips & Notes

Don’t skip chilling—this helps the frosting set and makes the cake easier to slice.
Make the frosting ahead and store it in the fridge; just bring to room temperature before spreading.
This cake also freezes well—slice into squares and wrap individually.

Conclusion

Whether it’s for a birthday celebration or a sweet weekend indulgence, German Chocolate Sheet Cake never disappoints. With its moist chocolate base and irresistible coconut-pecan frosting, it’s a dessert that brings comfort, nostalgia, and joy with every bite. One taste, and you’ll understand why it’s been a cherished favorite in our family for generations.