German Chocolate Sheet Cake has been a favorite dessert in my family for as long as I can remember.
My dad requests it for every birthday and my grandmother’s famous recipe is safely stowed in every family member’s recipe box.
Because my dad’s side of the family does in fact hail from Germany, I never questioned the assumption that German Chocolate Cake was, well… German.
So, you can imagine my surprise when I learned that was not the case!
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
FROSTING
12 oz can evaporated milk
3 egg yolks
¾ cup butter
1 cup sugar
1/2 cup brown sugar
1 ½ cups shredded coconut
1 ½ cups pecans, roughly chopped
1 ½ teaspoons vanilla
How To Make German Chocolate Sheet Cake
Preheat oven to 400 degrees F and grease a sheet pan.
In a large bowl, mix together the flour, sugar, and cocoa powder.
In a small saucepan, add the water, butter, shortening, and chocolate.
Bring to a boil over medium heat.
Once the mixture is smooth and fully combined, add it to the dry ingredients and whisk to combine.
Stirring between each addition, first add the buttermilk, baking soda, salt, eggs, and then vanilla.
Transfer batter to the prepared sheet pan and bake for 20-22 minutes. Let cool before frosting.
FROSTING
Add the milk, egg yolks, butter, and sugars to a medium sized saucepan over medium heat.
Bring mixture to a boil and then lower heat to a simmer.
Stir frequently and continue cooking for 10-12 minutes or until mixture has thickened. Remove from heat.
Stir in coconut, pecan, and vanilla.
Let frosting cool slightly and then spread over the cooled cake.
Chill for 1-2 hours, then serve.
To store German Chocolate Sheet Cake, keep it covered in an airtight container at room temperature for up to two days.
If you need to keep it fresh for longer, refrigerate it for up to a week, ensuring it’s well-covered to prevent it from drying out.
For best results, let the cake come to room temperature before serving, as the frosting can firm up in the fridge.
If you want to store it for an extended period, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to three months.
When ready to enjoy, thaw in the refrigerator overnight and bring to room temperature before serving.
For a fun twist on the classic German Chocolate Sheet Cake, try adding espresso powder to the batter to enhance the chocolate flavor or swapping out the pecans for walnuts or almonds for a different texture.
If you prefer a richer cake, use sour cream instead of buttermilk.
For a shortcut, you can use a boxed chocolate cake mix and focus on making the homemade frosting.
To ensure the best texture, always let the frosting cool slightly before spreading it on the cake.
Lastly, for an extra indulgent touch, drizzle melted chocolate over the frosted cake or add a sprinkle of sea salt to balance the sweetness.
The nutritional content of German Chocolate Sheet Cake varies based on portion size and ingredient substitutions, but a typical slice (about 1/12th of the cake) contains approximately 450–550 calories.
Each serving is rich in carbohydrates from the sugar and flour, providing around 60–70 grams, while the butter, eggs, and pecans contribute to a higher fat content, around 25–30 grams per slice.
Protein content is moderate, at about 6–8 grams per serving.
The cake is also high in sugar due to both the cake and frosting, so it’s best enjoyed in moderation.
For a lighter version, consider using less sugar, replacing some butter with unsweetened applesauce, or opting for reduced-fat evaporated milk in the frosting.