We transform ourselves Amazing German Chocolate Cake Recipe in a simple, one-bowl, one-pan wonder! This rich, chocolatey and moist cake is topped with the most irresistible coconut pecan frosting. It's easy to make, absolutely delicious and totally dreamy!
For another easy cake recipe, try our Flourless Chocolate Cake For more chocolate goodness!
Why our recipe?
- Moist and fluffy every time with melt-in-your-mouth cake.:
- Coconut pecan frosting delivers classic German chocolate flavor.
- One bowl of cake batter keeps everything simple and easy and always delicious.
German Chocolate Sheet Cake is one of those desserts that never disappoints. It's sweet, nutty, moist and chocolatey. With its simple steps, this cake is perfect for even novice bakers! Plus, it's so good, that you probably won't want to share!
Material notes
- All-Purpose Flour: Stick with regular all-purpose flour for best results. We do not recommend using cake flour as it makes this cake crumbly.
- Unsweetened Cocoa Powder: We recommend Hershey's cocoa powder as it is widely available. You can also try high-end options like Ghirardelli or specialty chocolatiers, although they can be more expensive.
- Baking soda and powder: You'll need both. Be sure to check the expiration date to avoid a flat cake.
- Eggs: Standard grade AA large eggs will work perfectly.
- Buttermilk: Don't skip this! Homemade buttermilk A great option.
- Vegetable Oil: Canola oil or olive oil are good alternatives. Stick with a neutral-scented oil.
- Salted Butter: You can also use unsalted butter and add a pinch of salt.
- Brown Sugar: Light or dark brown sugar both work well.
- Egg Yolk: No need to temper—just add them straight.
- Evaporated Milk: It's not the same as condensed milk, so be sure to use the right kind.
- Unsweetened Coconut Flakes: Sweetened coconut flakes can be used for extra sweetness if preferred.
- Chopped Pecans: You can also use chopped walnuts, but pecans are the traditional choice.
German sweet chocolate
The cake gets its name from a product of the Baker's Chocolate Company. It was created by a man named Samuel German. German Sweet Chocolate Bar is a dark chocolate bar with more sugar than regular semi-sweet. We don't use this particular product in this recipe because we think we can get a better taste without it, but the name still stands.
Milk vs Buttermilk
We recommend using buttermilk for the best flavor and texture. If you don't have any on hand, it's easy to make substitutes! Just add 1 teaspoon of white vinegar to 1 cup of milk, let it sit for 5 minutes, and voilà – homemade buttermilk!
right pan
Choosing the right pan is key to ensuring your cake turns out perfectly. For our German Chocolate Sheet Cake, we used a jelly roll pan or baker's half sheet, measuring 13×18 inches with a rimmed edge. Using a smaller or deeper pan can change the cake-to-frosting ratio, which affects both taste and texture.
Preparing the pan
Prepare the pan by lightly greasing it with butter or nonstick cooking spray, then line the bottom with parchment paper, making sure no excess hangs over. Precut parchment paper sheets are especially convenient for this step. Although parchment paper is not necessary, it helps to ensure that the cake does not stick and is also easier to serve.
Frosting Tips
Take your time when making coconut pecan frosting—rushing it can lead to burnt sugar or a grainy texture, and no one wants that! Cook it on medium heat, stirring constantly and let the patience do its work.
You'll know it's ready when the frosting is thick enough to coat the back of a spoon. A quick finger swipe through the coating will leave a clean line.
Once it's ready, let the frosting cool completely before spreading it over your cake. Trust me, this little step makes all the difference – it sets perfectly and is so much easier to work with!
Storage instructions
shop Leftovers in an airtight container at room temperature for up to 5 days.
to freeze Separate individual slices on a baking sheet. Once firm, wrap tightly in plastic wrap and store in an airtight container for up to 3 months. Allow to thaw at room temperature.