German Chocolate Sheet Cake

 

Why You’ll Love This Recipe:

• Perfect for gatherings — Bakes in a large sheet pan, perfect for potlucks, parties, or family events.

• Traditional taste, simplified method — Classic flavors of coconut, pecans, and chocolate in an easy-to-make cake.

• Make-ahead friendly — Stays moist and flavorful even after chilling.

Ingredients

For the Cake:

• 2 cups all-purpose flour

• 2 cups white sugar

• ¼ cup cocoa powder

• 1 cup water

• ½ cup butter

• ½ cup shortening

• 4 oz German baking chocolate

• ½ cup buttermilk

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 large eggs

• 1 teaspoon vanilla extract

For the Frosting:

• 12 oz evaporated milk

• 3 large egg yolks

• ¾ cup butter

• 1 cup white sugar

• ½ cup brown sugar

• 1½ cups shredded coconut

• 1½ cups chopped pecans

• 1½ teaspoons vanilla extract

Instructions

1. Preheat and Prepare

Preheat your oven to 400°F (200°C). Grease a sheet pan (about 13×18 inches) with butter or non-stick spray.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, and cocoa powder until combined.

3. Melt the Chocolate Mixture

In a medium saucepan, melt the butter, shortening, and German chocolate over medium heat. Stir until smooth and combined.

4. Combine Wet and Dry Ingredients

Pour the melted chocolate mixture into the dry ingredients. Whisk until just combined. Add the buttermilk, baking soda, salt, eggs, and vanilla extract, and whisk until smooth.

5. Bake

Pour the batter into the prepared sheet pan and spread evenly. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

6. Make the Frosting

In a clean saucepan, combine the evaporated milk, egg yolks, butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly, until the mixture thickens — about 10-12 minutes.

7. Add the Toppings

Stir in the coconut, pecans, and vanilla extract. Allow the frosting to cool slightly before spreading.

8. Frost the Cake & Chill

Spread the frosting evenly over the cooled cake. Refrigerate for 1-2 hours before slicing and serving to allow the flavors to set.

Tips for Success:

• For extra shine and a fudgier texture, sift the cocoa powder before adding it to the flour.

• Toast the pecans beforehand for a richer, nuttier flavor.

• Serve chilled or at room temperature — both ways are delicious!

This German Chocolate Sheet Cake is a timeless dessert that brings people together — a slice of chocolatey, nutty goodness in every bite. Share it at your next gathering and watch it disappear!