What makes German chocolate cake "German"?

Despite the name, German chocolate cake isn't from Germany! It's actually named after Samuel German, an American who developed a type of dark baking chocolate for Baker's Chocolate Company in the 1850s. The distinctive cake recipe using this chocolate was published in 1957 and became wildly popular.

Can I make this cake ahead of time for a party?

Absolutely! This cake actually tastes even better a day after baking as the flavors have time to meld. You can make it up to two days in advance - just cover it well and store at room temperature. The frosting acts as a moisture-sealer for the cake.

I don't have buttermilk. Is there a substitute?

Yes! For a quick substitute, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then add enough milk to make 1 cup total. Let it sit for 5 minutes before using. The acidity is important for the cake's texture and rise.

My frosting seems runny. What did I do wrong?

Patience is key with this frosting! It will seem quite runny when hot but thickens considerably as it cools. Make sure you're cooking it long enough initially - it should coat the back of a spoon. If it's still too thin after cooling, you can return it to low heat and cook it a bit longer, or add a few more tablespoons of coconut.

German Chocolate Sheet Cake Recipe

Name: German Chocolate Sheet Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1/2 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1 cup warm water (100-110°F); 1/3 cup vegetable oil; 1 1/2 teaspoons vanilla extract; 1/2 cup salted butter; 1/2 cup granulated sugar; 1/2 cup brown sugar; 3 large egg yolks; 1 (12-ounce) can evaporated milk; 2 teaspoons vanilla extract; 1 1/2 cups unsweetened coconut flakes; 1 cup chopped pecans

Description

This delicious and moist German Chocolate Sheet Cake is perfect for any occasion. With a rich chocolate base and a decadent coconut pecan frosting, it strikes the perfect balance between sweetness and texture. Whether you’re serving it at a party or enjoying a slice with your favorite coffee, this cake will leave everyone asking for seconds!

Ingredients

Units Scale

Cake

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup warm water (100-110°F)
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract

Coconut Pecan Frosting

1/2 cup salted butter
1/2 cup granulated sugar
1/2 cup brown sugar
3 large egg yolks
1 (12-ounce) can evaporated milk
2 teaspoons vanilla extract
1 1/2 cups unsweetened coconut flakes
1 cup chopped pecans

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Instructions

Preheat the oven and prepare the baking sheet
Preheat the oven to 350°F (175°C). Grease a 13×18-inch baking sheet with butter or nonstick cooking spray and line the bottom with parchment paper.
Combine the dry ingredients
In a large mixing bowl, stir together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1/2 cup of unsweetened cocoa powder, 2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt. Mix until well combined.
Incorporate the wet ingredients
Add 2 large eggs, 1 cup of buttermilk, 1 cup of warm water, 1/3 cup of vegetable oil, and 1 1/2 teaspoons of vanilla extract to the bowl with the dry ingredients. Use a hand mixer to beat on medium speed until the batter is smooth and lump-free.
Bake the cake
Pour the batter evenly into the prepared baking sheet. Bake for 30–35 minutes or until a toothpick inserted into the cake’s center comes out clean. Allow the cake to cool completely in the pan.
Prepare the coconut pecan frosting
In a medium saucepan, melt 1/2 cup of salted butter over medium heat. Whisk in 1/2 cup of granulated sugar and 1/2 cup of brown sugar until well combined. Gradually whisk in 3 large egg yolks, 1 can of evaporated milk, and 2 teaspoons of vanilla extract. Cook the mixture over medium heat for 12–14 minutes, stirring frequently, until it thickens and coats the back of a spoon.
Assemble the frosting
Remove the saucepan from heat and stir in 1 1/2 cups of unsweetened coconut flakes and 1 cup of chopped pecans. Allow the frosting to cool completely before spreading it evenly over the cooled cake.

Notes

For an even richer cake, use hot coffee instead of warm water in the batter. It enhances the chocolate flavor without adding noticeable coffee taste.
To toast the pecans and coconut, place them in a single layer on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally, until fragrant.
If you don’t have buttermilk, you can make a substitution by combining 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.

Nutrition

Serving Size: 1 slice
Calories: 270kcal
Sugar: 21g
Sodium: 190mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg