This German Chocolate Sheet Cake recipe combines a rich, moist chocolate-buttermilk cake with a gooey, buttery coconut-pecan frosting. It’s a mouth-watering, decadent dessert that’s perfect for potlucks, parties, and celebrating birthdays!
This German chocolate sheet cake recipe post is sponsored by Ankarsrum®. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Beyond the Butter® possible!
Why you’ll love this recipe
I’ve been wanting to add a classic German Chocolate Cake to my recipe box for quite some time, and I finally did it, but as a sheet cake because I find them to be far easier to prep and decorate! This cake recipe is a favorite of mine, but one that I can’t take credit for, as it’s an adaptation from the original 1957 “German’s Chocolate Cake” created by Mrs. George Clay.
I’m also once again using my Ankarsrum Assistent Original Mixer (in their stunning new color, Nordic Sage!) along with the new Ankarsrum Premium Beater Set and stainless steel beater bowl! I used the Premium Beater Set previously when making my Lemon Cream Pie recipe, and they were a dream to work with; the same goes for this cake recipe! They officially launched on June 1st, so I recommend checking them out!
This is a traditional German chocolate cake that includes Baker’s German’s Sweet Chocolate for that signature sweet chocolate flavor, buttermilk for added moisture, and separated eggs, resulting in a light, airy, velvety crumb. The only notable difference is that this recipe includes baking powder for a little extra lift, which the original does not include, as it relies solely on the egg whites.
If you’ve never tried German chocolate cake before, I highly recommend giving it a go as it is simply delicious!
Enjoy!
Table of Contents
Ingredients Needed
German Chocolate Sheet Cake
The following ingredients are needed to make this German chocolate sheet cake. Items noted in the bulleted list are key ingredients that need a bit more explanation.
- Buttermilk. Full-fat buttermilk at room temperature is recommended for this recipe.
- Eggs. Make sure you separate the eggs!
- German Chocolate. I used Baker’s German Sweet Chocolate for this recipe. You can also use a combination of semi-sweet and unsweetened chocolate, too, if the Baker’s brand isn’t available.
Coconut Pecan Frosting
The following ingredients are needed to make this sweet coconut pecan frosting. Items noted in the bulleted list are key ingredients that need a bit more explanation.
- Coconut. I used a 5-ounce bag of Giant’s generic unsweetened coconut flakes.
- Evaporated Milk. Any brand will work here. I used Carnation’s Evaporated Milk in a 12-ounce can.
- Pecans. I bought the Fisher’s brand of pecans. You can buy them whole or chopped. Save yourself a step and buy them chopped!
- Rum Extract. This is an optional ingredient that can be left out. Instead of extract, though, you can use rum from your favorite brand (mine is Cruzan Rum).
For quantities and instructions, please see the recipe card below.
Toasting Coconut Flakes and Pecans
Toasting the unsweetened coconut flakes and chopped pecans for the coconut-pecan frosting is optional, but it adds more flavor! Below is a brief overview of how to toast each ingredient.
Unsweetened Coconut Flakes. Preheat the oven to 350ºF. Empty a 5-ounce bag onto a baking sheet, then bake for 4 minutes at 350ºF. Stir the coconut flakes around with a spatula, then bake for an additional 3-4 minutes. Keep an eye on them the entire time you’re toasting them, because they can go from untoasted to burnt in minutes!
Chopped Pecans. Preheat the oven to 350ºF. Empty a 16-ounce bag onto a baking sheet, then bake for 8 minutes at 350ºF. At the 4-minute mark, stir the chopped pecans with a spatula, then continue baking for an additional 4 minutes. When they give off a nice nutty aroma, they’re done!
How to Make the Recipe
Below is a quick overview of how to make this old-fashioned homemade German chocolate sheet cake recipe. For the full printable recipe, with US customary or metric measurements, visit the recipe card below.
German Chocolate Sheet Cake
Recipe Tip: If using your Ankarsrum Assistent Original Mixer, you will need the stainless steel beater bowl and new premium beater set to make this German chocolate cake.
Step 1. Microwave the chocolate and water for 1 minute at full power. Whisk together until smooth. Set aside to cool to room temperature.
Step 2. In a separate bowl, sift in the flour, then add in the baking powder, baking soda, and salt. Whisk together, then set aside.
Step 3. Separate the eggs into two bowls. Then beat the egg whites into stiff peaks (about 2-3 minutes). Set aside.
Step 4. Beat the butter and sugar together until well blended (4-5 minutes). Add the egg yolks one at a time, mixing after each addition.
Step 5. Slowly add the cooled, melted chocolate mixture to the bowl, then add the vanilla extract. Scrape down the sides of the bowl and mix again.
Step 6. Alternate between adding the flour mixture and the buttermlk, ending with the flour mixture, blending until smooth.
Step 7. Fold in the beaten egg whites by hand using a spatula. There should be no traces of the egg white left in the batter. The mixture will be a light chocolate color and smooth in texture.
Step 8. Spread into the prepared 9-by-13-inch sheet cake pan, then transfer to the oven.
Step 9. Bake for 35 to 40 minutes at 350ºF or until a toothpick inserted in the center comes out clean.
Step 10. Set aside to cool to room temperature. You can cool it in the pan or carefully invert it onto a parchment paper-lined cooling rack.
Coconut Pecan Frosting
Step 1. Add the butter, evaporated milk, sugar, vanilla extract, rum extract, and slightly whisked egg yolks.
Step 2. Cook over low-medium heat for 10-12 minutes, stirring constantly, until thickened.
Step 3. Remove from the heat and add the toasted coconut flakes and toasted chopped pecans. Stir until combined.
Step 4. Let the warm frosting cool down to thicken before adding it to the top of the sheet cake.
Storage and Freezing Instructions
This German chocolate sheet cake is best kept covered in the refrigerator for up to 5 days. Enjoy the cake chilled straight from the fridge, at room temperature, or slightly warm by heating it for 30 seconds in the microwave.
You can also freeze individual slices for up to 3 months. Wrap each cooled slice in plastic wrap and aluminum foil, then place in a well-sealed food container or ziploc bag. Let it sit at room temperature for 1-2 hours to thaw before enjoying.
Helpful Tips
- Alternative Baking Pans. You can also bake this German chocolate cake in a 10-inch by 16-inch cake pan, or in three 8-inch round cake pans or three 9-inch round cake pans. This recipe will also make approximately 24 cupcakes.
- Eggs Scrambling. If you find that, when making the coconut pecan frosting, your eggs have scrambled a little, pour the mixture, once thickened, through a fine-mesh sieve before adding the toasted coconut flakes and chopped pecans.
- Toasted Coconut Flakes and Pecans. Toasting the unsweetened/sweetened coconut flakes and chopped pecans is optional, but it brings out more flavors in the frosting. You can buy toasted, sweetened coconut flakes at most grocery stores.
- Sweetened or Unsweetened Coconut Flakes. My preference is to use unsweetened coconut flakes because the cake and frosting are sweet enough as is, but you can use what you prefer.
Recipe FAQs
Despite its name, German Chocolate Cake did not come from Germany. The beloved classic dessert actually dates back to the 1850’s when a baker named Samuel German developed a sweeter type of baking chocolate for the Baker’s Chocolate Company. As a sweet nod to the creator, Baker’s named the chocolate “German’s Sweet Chocolate” after him. Close to a century later, in 1957, The Dallas Morning News published a recipe for “German’s Chocolate Cake”, submitted by Mrs. George Clay, who gave the cake its name because she used German’s Sweet Chocolate as the key ingredient. Sometime later, through a printing error in a newspaper, the “’s” in “German’s” was dropped, giving us “German Chocolate Cake. Over time, many people mistakenly assumed the cake was German in origin.
You can use a combination of semi-sweet dark chocolate (2 ounces) and dark chocolate (2 ounces).
Yes! You can also use a 10-inch by 16-inch cake pan, three 8-inch round cake pans, or three 9-inch round cake pans. This recipe will also make approximately 24 cupcakes.
If you tried this German Chocolate Sheet Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
The Best German Chocolate Sheet Cake
Equipment
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 to room temperature
- 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" sheet cake pan with a flour-based baking spray. Optionally, after greasing the pan, you can line it with a parchment paper sleeve, then lightly spray the top of the parchment. Adjust the baking rack to the middle or center position, then preheat the oven to 350ºF.
- Microwave the chocolate and the water together in a microwaveable bowl or glass measuring cup for 1 minute at full power. Remove from the microwave and whisk together until smooth. If needed, heat again for an additional 30 seconds at 50% power, then whisk again. Set aside to cool to room temperature.4 oz Baker's German's Sweet Chocolate, 1/2 cup Water
- In a separate bowl, sift in the all-purpose flour. Add in the baking powder, baking soda, and salt, then whisk all together. Set aside.2 cups All-Purpose Flour, 1 tsp Baking Powder, 1 tsp Baking Soda, 1/2 tsp Salt
- Separate the eggs into two separate bowls. Make sure the bowl the egg whites go in is free of any traces of fat. Beat the egg whites with a hand mixer on high speed until stiff peaks form (about 2-3 minutes), then set aside.4 large Eggs
- Using your hand mixer and a large mixing bowl or your stand mixer and paddle attachment, beat the unsalted butter and granulated sugar together on medium-high speed until well blended (4-5 minutes). Add the egg yolks one at a time, mixing after each addition. Scrape down the sides and bottom of the bowl as needed.1 cup Unsalted Butter, 2 cups Granulated Sugar
- On low speed, slowly add the cooled, melted chocolate mixture to the bowl, then add the vanilla extract. Again, scrape down the sides and bottom of the bowl and mix once more.1 tsp Vanilla Extract
- Continuing at low speed, alternate between adding the whisked flour mixture and the buttermilk, ending with the flour mixture. Blend until smooth.1 cup Buttermilk
- Remove the bowl from the mixer, then fold in the beaten egg whites by hand using a spatula. Check the sides and bottom of the bowl as there should be no traces of the egg white in the batter. The mixture will be a light chocolate color, and smooth in texture.
- Spread the cake batter into the prepared 9-by-13-inch sheet cake pan, then transfer to the oven. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool to room temperature.
Coconut Pecan Frosting
- Add the unsalted butter, evaporated milk, sugar, vanilla extract, rum extract, and slightly whisked egg yolks to a medium-sized saucepan. Cook over low-medium heat for about 10-12 minutes, stirring constantly until thickened.3/4 cup Unsalted Butter, 12 oz Evaporated Milk, 1 1/2 cups Granulated Sugar, 2 tsp Vanilla Extract, 1 tsp Rum Extract, 4 large Egg Yolks
- Remove from heat and add the toasted coconut flakes and toasted chopped pecans. Stir until combined. Let the frosting cool until it is thick enough to be spread across the top of the sheet cake. If you find some of the egg yolks scrambled, strain the mixture, once thickened, through a mesh sieve before adding the coconut flakes and chopped pecans.1 1/3 cups Unsweetened Coconut Flakes, 1 1/3 cups Pecans
Storage
- This German chocolate sheet cake is best kept covered in the refrigerator for up to 5 days. Enjoy the cake chilled straight from the fridge, at room temperature, or slightly warm by heating it for 30 seconds in the microwave. You can also freeze individual slices for up to 3 months. Wrap each cooled slice in plastic wrap and aluminum foil, then place in a well-sealed food container or ziploc bag. Let it sit at room temperature for 1-2 hours to thaw before enjoying.
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
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