German Chocolate Sheet Cake
German Chocolate Sheet Cake has been a beloved dessert in my family for as long as I can remember. Every year without fail, it’s my dad’s requested birthday treat, and my grandmother’s cherished recipe is carefully tucked away in each family member’s treasured recipe box. Given my dad’s German heritage, I always believed German Chocolate Cake originated in Germany. Imagine my surprise when I discovered that’s not actually the case!
German Chocolate Sheet Cake
Ingredients
2 cups all-purpose flour
2 cups granulated 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 granulated sugar
½ cup packed brown sugar
1½ cups shredded coconut
1½ cups pecans, roughly chopped
1½ teaspoons vanilla extract
Instructions
Preheat the oven to 400°F. Grease a sheet pan and set aside.
In a large mixing bowl, whisk together flour, sugar, and cocoa powder.
In a small saucepan over medium heat, combine water, butter, shortening, and German baking chocolate. Bring the mixture to a gentle boil, stirring continuously until smooth and fully melted. Pour the hot chocolate mixture into the dry ingredients, whisking thoroughly until combined.
Stirring continuously, gradually add buttermilk, baking soda, salt, eggs, and vanilla extract until batter is smooth and uniform.
Transfer batter evenly into the prepared sheet pan. Bake for 20-22 minutes, until a toothpick inserted into the center comes out clean. Allow cake to cool completely before frosting.
For the Frosting
In a medium saucepan over medium heat, whisk together evaporated milk, egg yolks, butter, granulated sugar, and brown sugar. Bring to a boil, then immediately reduce heat to a simmer, stirring frequently until thickened, approximately 10-12 minutes.
Remove from heat, then gently fold in shredded coconut, chopped pecans, and vanilla extract until thoroughly combined. Allow frosting to cool slightly.
Spread the frosting evenly over the cooled cake, then chill for 1-2 hours to set.
Serve and enjoy your delicious, classic German Chocolate Sheet Cake!