Few desserts are as comforting, nostalgic, and indulgent as a slice of German Chocolate Sheet Cake. With its tender layers of rich chocolate cake and a signature coconut-pecan frosting, this dessert is a crowd-pleaser at potlucks, birthdays, and holiday tables alike. The sheet cake version simplifies the traditional layer cake without sacrificing any of the flavor, making it easier to bake, serve, and enjoy.
Whether you’re baking for a family gathering or simply craving a slice of deep chocolate bliss, this German Chocolate Sheet Cake offers everything you love in a convenient, easy-to-share format. Let’s dive into the history, ingredients, step-by-step instructions, and serving tips for mastering this beloved dessert.
What Is German Chocolate Cake?
Despite its name, German Chocolate Cake is not actually from Germany. The name comes from Samuel German, an American baker who developed a mild, sweet baking chocolate for the Baker’s Chocolate Company in the 1850s. In 1957, a Texas homemaker’s recipe using “German’s Sweet Chocolate” was published in a Dallas newspaper, and it took off nationwide. The name stuck, and the cake became an American classic.
The real star of the cake is its unique coconut-pecan frosting—a custard-like topping rich with butter, evaporated milk, brown sugar, sweetened shredded coconut, and chopped pecans. Combined with a soft, chocolaty cake base, it creates a luxurious and unmistakable flavor.
Why Make It as a Sheet Cake?
While traditional German Chocolate Cake is typically a multi-layered round cake, the sheet cake version offers major advantages:
- Easier Prep: No layering or complex assembly.
- Feeds a Crowd: Perfect for potlucks, school events, and holidays.
- Simpler Storage and Transport: Bake, frost, and serve all in one pan.
You still get all the classic flavor, just with a lot more convenience.
Ingredients
For the Chocolate Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 4 oz German’s sweet chocolate, melted
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup hot water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup light brown sugar, packed
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Time and Yield
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Cooling Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 20–24 servings (9×13-inch sheet pan)
Instructions
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
Step 2: Make the Cake Batter
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla, melted chocolate, and buttermilk.
In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture, alternating with hot water, mixing just until combined.
Pour batter into prepared pan and smooth the top.
Step 3: Bake
Bake for 32–36 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in the pan.
Step 4: Prepare the Frosting
In a saucepan over medium heat, whisk together evaporated milk, brown sugar, egg yolks, and butter. Cook, stirring constantly, until mixture thickens and bubbles (about 10–12 minutes). Remove from heat and stir in vanilla, coconut, and pecans.
Let the frosting cool to a spreadable consistency (about 10–15 minutes).
Step 5: Frost and Serve
Spread the frosting evenly over the cooled cake. Slice and serve directly from the pan for easy cleanup and transport.
Nutritional Info (Per Serving, based on 24 slices)
- Calories: ~380
- Fat: 20g
- Carbs: 45g
- Sugar: 32g
- Protein: 4g
- Sodium: 180mg
This cake is rich and indulgent—a true dessert celebration!
Presentation & Serving Tips
- Garnish with Extra Pecans or Chocolate Shavings for a more festive look.
- Serve Chilled or Room Temperature: The frosting sets beautifully as it cools, making leftovers just as tasty the next day.
- Pair with Coffee or Milk: The deep chocolate and nutty topping make this cake a perfect companion to a hot beverage.
For special occasions, you can even pipe chocolate drizzle over the top or cut into squares and serve on a tiered cake stand.
Variations
- Chocolate Ganache Layer: Add a thin layer of ganache under the coconut frosting for extra richness.
- Make it Nut-Free: Substitute pecans with toasted oats or skip them entirely.
- Mini Cakes: Bake in a muffin tin for individual German Chocolate cupcakes—great for parties.
German Chocolate Sheet Cake is proof that classic desserts never go out of style. With its moist chocolate base and that rich, gooey coconut-pecan frosting, every bite delivers sweet, comforting flavor. Making it as a sheet cake brings all the traditional goodness with a lot less fuss, making it a go-to for bakers who love big flavor and easy prep.