German Chocolate Sheet Cake

This German Chocolate Sheet Cake is so moist and SO delicious! The Coconut Pecan Frosting on top adds a richness and flavor that will blow you mind! This recipe is perfect for feeding a crowd!

This German Chocolate Sheet Cake is so moist and SO delicious! The Coconut Pecan Frosting on top adds a richness and flavor that will blow you mind! This recipe is perfect for feeding a crowd!

German Chocolate Cake will forever hold a special place in my heart because it is my mom’s favorite cake. It truly is a special cake and one, especially if you have not tried, I highly recommend!

Anytime I post a recipe for German Chocolate … anything… someone always comments that this recipe is not “german”. Which is true. The name “German Chocolate Cake” is actually named after the person who developed the chocolate. So there is a little fun fact for you

The Coconut Pecan Frosting, which I shared last week, on top is one of the most important parts about German Chocolate Cake. Normally this cake is layered, but we all know how much I LOVE sheet cakes so this one was next in line.

This German Chocolate Sheet Cake is so moist and SO delicious! The Coconut Pecan Frosting on top adds a richness and flavor that will blow you mind! This recipe is perfect for feeding a crowd!

This cake received the highest compliments all around! It is so moist and the flavor is absolutely DIVINE! Each bite is a heavenly combination of flavors and textures, making it so hard to stop!

Next time you have a crowd to feed, give this German Chocolate Sheet Cake a try! You will NOT regret it!

This German Chocolate Sheet Cake is so moist and SO delicious! The Coconut Pecan Frosting on top adds a richness and flavor that will blow you mind! This recipe is perfect for feeding a crowd!

5.0 from 3 reviews
German Chocolate Sheet Cake
 
This German Chocolate Sheet Cake is so moist and SO delicious! The Coconut Pecan Frosting on top adds a richness and flavor that will blow you mind! This recipe is perfect for feeding a crowd!
Author:
Recipe type: Dessert
Ingredients
  • 2 cups flour
  • 2 cups sugar
  • ½ cup butter
  • 1 cup water
  • 4 ounces German Chocolate baking chocolate
  • ½ cup shortening
  • ½ cup buttermilk
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • ½ cup butter
  • 1⅓ cups shredded coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 400 degrees F.
  2. Spray a 15x10x1 inch baking sheet with cooking spray and set aside.
  3. In a large mixing bowl, measure flour and sugar. Set aside.
  4. In a medium sauce pan, combine butter, water, German Chocolate baking chocolate and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
  5. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
  6. Pour into prepared pan and bake at 400 degrees F for 20 minutes
German Chocolate Frosting Directions
  1. In a medium sauce pan over medium high heat combine milk, sugar egg yolks, and butter. Bring to a boil and reduce heat to medium. Stir constantly for about 12 minutes until thickened. Remove from heat and add coconut and pecans. Stir in vanilla. Spread over cake evenly and drizzle with hot fudge.
  2. Refrigerate for 2 hours before serving.

Enjoy!

If you like this recipe, check out these others!

German Chocolate Macaroons

german-chocolate-macaroons

German Chocolate Cookies

German-Chocolate-Cookies

German Chocolate Pie

German-Chocolate-Pie-1

German Chocolate Brownies

German-Chocolate-Brownies

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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Comments

  1. Trina

    What size pan do you use for this recipe?

    1. Chef in Training

      Sorry about that! I used 15x10x1 inch baking sheet.

    2. Mike

      I bought this size pan at Walmart five years ago in the birthday cake section. I bake every cake recipe in it and do not adjust the recipe. Twenty minutes is perfect for cakes baked in 15x10x1 inches. Folks, sometimes we can get too obsessive about things. I find layered cakes a pain to make, although very beautiful. Any recipe that calls for three or two layers, I just bake it as a sheet cake in this size pan. These include strawberry, any chocolate type, carrot and Italian cream as well as others.

  2. MaryB

    This looks delicious and I need a dessert for a crowd later this month. One question - what are the dimensions of the cookie sheet? Most of my cookie sheets have no sides but maybe a half sheet pan would work? Or is that too big? Thanks.

    1. Chef in Training

      Sorry about that! I used 15x10x1 inch baking sheet.

  3. Donna Howard

    5

    Can't wait to make this! What size pan did you use?? Sounds so yum!!

  4. geri l sprague

    I really enjoy your thoughts re: your Mother. I am going to make this cake and I would like to know if when coconut is called for does this always mean sweetened unless otherwise instructed? Thank you. Geri

  5. glenda

    What size cookie sheet did youuse

  6. MLB

    This sounds so good! Can't wait to make it. I'm unsure about the pan size - and the height of the sides of the pan, too.

    1. Chef in Training

      Sorry about that! I used 15x10x1 inch baking sheet.

  7. Lindsay

    5

    This looks amazing! German chocolate is my favorite. Giving this recipe a try this weekend!

    1. Donna Howard

      What size pan did you use Lindsay?

    2. Chef in Training

      Sorry about that! I used 15x10x1 inch baking sheet.

  8. Amy

    I'm planning on making this cake this week for a family party. Can you please tell me the dimensions of the pan you use?
    Thank you

    1. Chef in Training

      Sorry about that! I used 15x10x1 inch baking sheet.

  9. Donna Howard

    I see many others have asked about the size of the pan - but alas no response!! Could you - or someone - please advise on that?? I think it's an important factor in this recipe. Thanks

    1. Chef in Training

      Sorry about that! I used 15x10x1 inch baking sheet.

  10. Julie

    I looked at her other sheet cake recipes and the instructions said, "Pour into a greased 15x10x1 inch cookie sheet". Hope this helps everyone.

    1. Chef in Training

      Sorry about that! Yes, I used 15x10x1 inch baking sheet.

  11. Donny

    I am just GUESSING it is not a cookie sheet, but rather a 9 x 13 inch pan. I base this on the comment of "a crowd to feed" and the photos. A cookie sheet would result in a thinner cake than this looks to be. Based on the ingredients it is not so clear. Best would be to wait for the author to respond to the questions. If you are in a hurry to make it you can try this method: Fill a 9 x 13" pan with water to the thinnest level of raw dough you think will make a decent cake (take in to account that it will rise). Then pour that water in to the bowl you will use for the final mixing step. Mark that level on the outside of the bowl with a sharpie, tape, whatever. Make the dough and compare to the mark. This will tell you if you are in the ballpark or way off the mark on volume. Adjust the pan size if needed based on the amount of dough. Based on the 2 eggs and only 1/2 tsp of baking soda, it may not rise a huge amount.

    Other option is to look for a comparable recipe to either compare ingredients and pan size or to use until the answer to pan size is posted here.

    GOOD LUCK!

    1. Chef in Training

      Sorry about that! I used 15x10x1 inch baking sheet.

  12. SAHNEL

    First let me say, I hope all is well with you. If so....could you PLEASE answer your readers! Pans size is crucial. To an excited beginning Baker-- this could mean the difference between pushing on and giving up on trying their hand again at baking.

    I am seasoned baker but even I am cautious. No one wants wasted ingredients. I try and test all recipes before putting them into 'play' but still--I need (we need) the dimensions. I find this--out of all error of omissions on baking blogs to be the most consistent.

    Some bakers consider sheet pans to be anywhere from 13 x 9 x ......2 (which I do not by the way) to 26 x 18. Typically, they should have 1" inch lip/rim. I'm not trying to be a pain but I guess I am a weeee bit perturbed because I REALLY want to make this for a church function. I am excited about doing so because it seems like an excellent recipe!

    I am especially intrigued that it is a sheet cake that is a 'true German but NOT German....Chocolate Cake. The fact that it uses the actual Bakers Sweet Chocolate and...AND...you don't have to separate the eggs--well, you had my vote for sure.

    So please...PLEEEEEZE Lindsay....can we get the dimensions?!

    And yes people. Sadly, we Christians get perturbed but thanks to the precious Holy Spirit--I am constantly working on it. But please give the size. Before....before I start....crying and...and pass out.

    1. Chef in Training

      Sorry about that! I used 15x10x1 inch baking sheet.

  13. SAHNEL

    And I'm sorry, Nikki....someone asked a person name 'Lindsay' what pan-size did they use...I thought that was you.

  14. Sarah

    Also wondering about the size of the pan, but was curious if the cake should be cool before frosting. Seems like it should, but since it also calls for 2 hours of refrigeration before serving, I wasn't sure.

    1. Chef in Training

      Sorry about that! I used 15x10x1 inch baking sheet.

  15. SAHNEL

    5

    When you updated this post with the pan size it was right on time! Thank you for that because I really wanted to try this. I was able to make this for a church weekend event and this cake does not and did not---- disappoint!

    This cake is very---VERY good. Moist, the color is spot on (you know that what I call 'weird brown color' that Germans have after baking) but the flavor...that's where it's at!!! This cake has all the components in a GC without the fuss.

    I think I an going to experiment with a slightly deeper pan as well...you know...for options sake. With temp and time adjustments--it shouldn't be a problem. But you can never lose with 'sheets' for crowd feeding.

    The only thing different I did was use my own Icing Recipe. However, it needed a 'winner' under it. This cake certainly stepped up to the task.

    Thank..... you.... SO... much. May GOD Bless you today and everyday thereafter.