German Chocolate Sheet Cake

The German Chocolate Sheet Cake is a rich and tasty dessert, perfect for any celebration. This well-known traditional pastry features moist layers filled with coconut-pecan frosting, a combination that makes it a crowd pleaser. Follow this step-by-step guide to make your own delicious German Chocolate Sheet Cake.

The Origin of German Chocolate Sheet Cake

The German Chocolate Sheet Cake is named after Samuel German, an American baker, not a German native. He invented Baker’s chocolate in 1852, and the cake was subsequently named after him. The first recipe for the original German Chocolate Cake was published by a Texas homemaker in a local newspaper in 1957. This recipe described a fudgy chocolate cake topped with coconut-pecan frosting. The innovative sheet cake adaptation streamlines the traditional dessert for ease of making and serving while still retaining its delicious taste.


Here is the revised version with corrected punctuation and capitalization:

For the Cake:

  • 2 cups white flour
  • 2 cups sugar
  • 1 cup margarine or butter
  • 1 cup water
  • 1/3 cup unsweetened cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the Frosting:

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 large egg yolks, beaten
  • 1/2 cup margarine or butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans


Here is the revised version with corrected punctuation and capitalization:

  1. Preheat and Prepare:
    First, preheat your oven to 350°F (175°C). Grease a 13×9-inch baking pan with oil and set it aside.
  2. Combine Dry Ingredients:
    In a large bowl, mix together the flour, sugar, baking soda, and salt.
  3. Make the Cake Batter:
    In another pot, melt the butter in water and add the cocoa powder. Boil briefly, then turn off the heat. Pour this hot mixture into the dry ingredients and blend well.
  4. Add Wet Ingredients:
    Stir in the eggs, buttermilk, and vanilla essence until thoroughly combined.
  5. Bake the Cake:
    Transfer the batter into the prepared baking pan. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool fully on a wire rack while still in the pan.
  6. Prepare the Frosting:
    Combine the evaporated milk, sugar, egg yolks, and butter in a medium-sized saucepan over medium heat. Stir constantly until it has thickened and turned golden brown, about twelve minutes. Remove from heat and add the coconut, pecans, and vanilla. Allow the frosting to cool to room temperature.
  7. Frost the Cake:
    Once cooled, spread the coconut-pecan frosting evenly over the cake.
  8. Serve and Enjoy:
    Cut into squares, then serve with the incredibly irresistible coconut-pecan topping, and enjoy this luscious, moist cake.

The German Chocolate Sheet Cake is an ageless dessert that always amazes. The way it combines different tastes and textures makes it a favorite at any gathering or special occasion. Try this recipe and spread the joy of this delightful cake to your family and friends.


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