Sheet Cake with German Chocolate
This German Chocolate Sheet Cake recipe combines a rich, tender chocolate-buttermilk cake with a soft-centered, buttery coconut-pecan frosting. It's a mouth-watering, rich dessert that's a strong match for potlucks, parties, and celebrating birthdays!
This German chocolate sheet cake recipe post is sponsored by Ankarsrum. The notes here are independent. Thank you for supporting the brands that help make Sovuh possible!
Why this bake works
I've been wanting to add a familiar 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 Try 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 method 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 flavorful!
Enjoy!
What goes in
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 method.
- Eggs. Make sure you separate the eggs!
- German Chocolate. I used Baker's German Sweet Chocolate for this method. 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 method 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. Heat 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. Heat 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 it comes together
Below is a quick overview of how to make this old-fashioned house-made German chocolate sheet cake recipe. For the full printable recipe, with US customary or metric measurements, visit the method 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. Hold to the side 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 hold to the side.
Step 3. Separate the eggs into two bowls. Then beat the egg whites into stiff peaks (about 2-3 minutes). Hold to the side.
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. Hold to the side 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 evenly mixed.
Step 4. Let the warm frosting cool down to thicken before adding it to the top of the sheet cake.
Keeping and freezing
Best kept covered in the refrigerator for up to 5 days — that is this German chocolate sheet cake. 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.
Baker notes
- 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 method 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.
Questions on this bake
Did German Chocolate Cake come from Germany?Despite its name, German Chocolate Cake did not come from Germany. The beloved familiar 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.
What can Use instead of Baker's Sweet Chocolate if it's not available near me?You can use a combination of semi-sweet dark chocolate (2 ounces) and dark chocolate (2 ounces).
Can I bake this cake recipe as a layer cake or cupcakes?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 method will also make approximately 24 cupcakes.
- Yield 20 servings
- Prep 30 minutes
- Cook 40 minutes
- Total 1 hour 10 minutes
- Calories 482
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
Tools
- Ankarsrum Assistent Original Mixer
- Ankarsrum Premium Beater Set
- Ankarsrum Stainless Steel Beater Bowl
- Medium-Size Saucepan
- Mixing Bowls
- Spatulas
- Whisks
- 9-inch x 13-inch Baking Pan
Method
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 heat 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. Hold to the side to cool to room temperature.
- In a separate bowl, sift in the all-purpose flour. Add in the baking powder, baking soda, and salt, then whisk all together. Hold to the side.
- 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 hold to the side.
- 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.
- 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.
- Continuing at low speed, alternate between adding the whisked flour mixture and the buttermilk, ending with the flour mixture. Blend until smooth.
- 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. Hold to the side 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.
- Remove from heat and add the toasted coconut flakes and toasted chopped pecans. Stir until evenly mixed. 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.
Storage
- Best kept covered in the refrigerator for up to 5 days — that is this German chocolate sheet cake. 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.
Baker notes
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 method will also make approximately 24 cupcakes.
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.
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.
