This German Chocolate Sheet Cake pairs a moist, chocolate-buttermilk cake with a buttery, gooey coconut-pecan frosting. It’s a rich, crowd-pleasing dessert ideal for potlucks, parties, and birthdays.
This German chocolate sheet cake recipe post is sponsored by Ankarsrum. All thoughts and opinions are my own. Thank you for supporting the brands that help make Beyond the Butter® possible!
Why you’ll love this recipe
I wanted to add a classic German Chocolate Cake to my recipe box for a while, and I adapted the vintage 1957 “German’s Chocolate Cake” into an easier-to-make sheet cake. Sheet cakes are simple to prep, quick to frost, and cut neatly for gatherings.
This version uses Baker’s German’s Sweet Chocolate for the traditional sweet-chocolate note, plus buttermilk and separated eggs to create a tender, airy crumb. I include a bit of baking powder for extra lift, which is a minor change from the original recipe that relied solely on egg whites.
The coconut-pecan frosting is the classic, stovetop style—rich, glossy, and studded with toasted coconut and pecans for texture and flavor.
Enjoy!
Table of Contents
- Ingredients Needed
- Toasting Coconut Flakes and Pecans
- How to Make the Recipe
- Storage and Freezing Instructions
- Helpful Tips
- Recipe FAQs
- The Best German Chocolate Sheet Cake Recipe
- More Sheet Cakes to Enjoy!
Ingredients Needed
German Chocolate Sheet Cake
Key ingredients for the cake include:
- Buttermilk. Full-fat buttermilk, room temperature, for moisture and tang.
- Eggs. Separate whites and yolks; whites are beaten and folded in for lightness.
- German Chocolate. Baker’s German’s Sweet Chocolate gives the characteristic flavor. If unavailable, use a mix of semi-sweet and unsweetened chocolate to achieve a similar taste.
Coconut Pecan Frosting
Frosting highlights:
- Coconut. Unsweetened coconut flakes are my preference, toasted for extra flavor; sweetened works too if you prefer a sweeter frosting.
- Evaporated Milk. Used to create a smooth, glossy base for the frosting.
- Pecans. Toasted and chopped for texture; buy chopped to save time if desired.
- Rum Extract. Optional, adds a subtle depth. You can substitute a small amount of real rum if preferred.
For full ingredient quantities and measurements, see the recipe card below.
Toasting Coconut Flakes and Pecans
Toasting is optional but enhances flavor. Keep a close eye while toasting—nuts and coconut can burn quickly.
Unsweetened Coconut Flakes. Preheat oven to 350ºF. Spread a 5-ounce bag on a baking sheet. Bake 4 minutes, stir, then bake 3–4 more minutes, watching closely until golden.
Chopped Pecans. Preheat oven to 350ºF. Spread pecans on a baking sheet and bake about 8 minutes, stirring at the 4-minute mark. They’re done when they smell toasty and nutty.
How to Make the Recipe
Below is an overview of the process. The full printable recipe with measurements is in the recipe card.
German Chocolate Sheet Cake
Recipe Tip: If using an Ankarsrum mixer, the stainless steel beater bowl and premium beater set are recommended for best results.
Step 1. Microwave the chocolate with the water briefly and whisk until smooth. Let it cool to room temperature.
Step 2. Sift the flour and whisk in baking powder, baking soda, and salt. Set aside.
Step 3. Separate the eggs and beat the whites to stiff peaks. Set aside.
Step 4. Beat butter and sugar until light and fluffy, then add egg yolks one at a time, scraping the bowl as needed.
Step 5. Add the cooled chocolate mixture and vanilla to the butter-sugar-yolk mixture and mix until incorporated.
Step 6. Alternate adding the flour mixture and buttermilk on low speed, ending with flour, and blend until smooth.
Step 7. Remove the bowl from the mixer and fold in the beaten egg whites by hand until no streaks remain for a light, even batter.
Step 8. Spread batter into a prepared 9-by-13-inch pan and bake.
Step 9. Bake at 350ºF for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 10. Let the cake cool to room temperature in the pan or inverted onto a parchment-lined rack before frosting.
Coconut Pecan Frosting
Step 1. Combine butter, evaporated milk, sugar, vanilla, optional rum extract, and slightly whisked egg yolks in a medium saucepan.
Step 2. Cook over low–medium heat, stirring constantly, about 10–12 minutes until the mixture thickens.
Step 3. Remove from heat and stir in the toasted coconut flakes and chopped pecans until combined.
Step 4. Cool the warm frosting until it thickens enough to spread, then spread across the cooled cake.
Storage and Freezing Instructions
Store the frosted sheet cake covered in the refrigerator for up to 5 days. Serve chilled, at room temperature, or warmed briefly (30 seconds) in the microwave.
To freeze slices for up to 3 months: cool completely, wrap each slice in plastic wrap and foil, place in a sealed container or freezer bag, and thaw at room temperature for 1–2 hours before serving.
Helpful Tips
- Alternative pans: This recipe can be adapted to a 10″ x 16″ pan, three 8″ or 9″ round pans, or roughly 24 cupcakes.
- Scrambled eggs in frosting: If yolks look slightly scrambled after cooking, strain the mixture through a fine mesh sieve before adding coconut and pecans.
- Toasting: Toasting coconut and pecans is optional but intensifies flavor; you may also buy pre-toasted coconut.
- Coconut choice: Unsweetened coconut keeps sweetness balanced, but use sweetened if you prefer a sweeter frosting.
Recipe FAQs
No. The cake is named after Samuel German, who developed German’s Sweet Chocolate for Baker’s. The recipe called “German’s Chocolate Cake” was published in 1957 and later became known as German Chocolate Cake after the possessive was dropped in print.
Use a combination of semi-sweet and unsweetened dark chocolate (for example, 2 oz semi-sweet plus 2 oz unsweetened) to mimic the flavor.
Yes. The recipe converts to a 10″ x 16″ pan, three 8″ or 9″ rounds, or about 24 cupcakes.
If you try this German Chocolate Sheet Cake recipe, please leave a star rating and share your thoughts in the comments. Thanks for visiting!
The Best German Chocolate Sheet Cake
Equipment
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Ankarsrum Assistent Original Mixer (optional)
-
Medium Saucepan
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Mixing Bowls, Spatulas, Whisks
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9″ x 13″ Baking Dish
Ingredients
German Chocolate Sheet Cake
- 4 oz Baker’s German’s Sweet Chocolate
- 1/2 cup Water
- 2 cups All-Purpose Flour, sifted
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 4 large Eggs, separated
- 1 cup Unsalted Butter, softened
- 2 cups Granulated Sugar
- 1 tsp Vanilla Extract
- 1 cup Buttermilk, room temperature
Coconut Pecan Frosting
- 3/4 cup Unsalted Butter
- 12 oz Evaporated Milk
- 1 1/2 cups Granulated Sugar
- 2 tsp Vanilla Extract
- 1 tsp Rum Extract (optional)
- 4 large Egg Yolks, slightly beaten
- 1 1/3 cups Unsweetened Coconut Flakes, toasted
- 1 1/3 cups Pecans, toasted and finely chopped
Instructions
German Chocolate Sheet Cake
- Lightly grease a 9″ x 13″ pan and preheat oven to 350ºF. Optionally line the pan with parchment.
- Microwave the chocolate and water for 1 minute, whisk until smooth, and cool to room temperature.
- Sift flour and whisk in baking powder, baking soda, and salt; set aside.
- Separate eggs. Beat the whites to stiff peaks and set aside.
- Beat butter and sugar until light, add yolks one at a time, then add the cooled chocolate and vanilla.
- Alternate adding the flour mixture and buttermilk on low speed, ending with flour. Mix until smooth.
- Fold in the beaten egg whites by hand until no streaks remain.
- Spread batter in the prepared pan and bake 35–40 minutes, or until a toothpick comes out clean. Cool to room temperature.
Coconut Pecan Frosting
- In a medium saucepan, combine butter, evaporated milk, sugar, vanilla, rum extract (if using), and slightly whisked egg yolks. Cook over low–medium heat, stirring constantly, 10–12 minutes until thickened.
- Remove from heat, stir in toasted coconut and chopped pecans, and allow the frosting to cool and thicken enough to spread over the cake. If yolks appear scrambled, strain through a fine mesh sieve before adding coconut and pecans.
Storage
- Refrigerate covered for up to 5 days. Freeze individual slices up to 3 months; wrap well and thaw at room temperature 1–2 hours before serving.
Notes
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.