German Chocolate Cake has been a cherished dessert in my family for as long as I can remember. Every birthday, my dad requests this cake, and my grandmother’s famous recipe is a treasured part of our family’s culinary heritage. Interestingly, despite its name, German Chocolate Cake isn’t actually from Germany. It was created in the United States by Sam German in 1852. While this revelation surprised us, it did nothing to diminish our love for this decadent dessert. Once you taste a slice, you’ll understand why!

This version of the German Chocolate Cake remains true to its roots with its rich, moist texture made from German baking chocolate and topped with a luscious coconut-pecan frosting. To simplify the process, we’ve transformed it into an easy sheet cake, maximizing the delightful frosting-to-cake ratio and ensuring every bite is irresistibly moist and flavorful. When the frosting is this amazing, you want as much of it per bite as possible!

This cake is perfect for any occasion—whether it’s a birthday, holiday, or a potluck. Sheet cakes are fantastic for serving a crowd, yielding up to 16 large pieces or many more smaller ones. However, be prepared for second helpings because this cake’s irresistible taste will have everyone coming back for more!

Ingredients

Cake:

• 2 cups all-purpose flour
• 2 cups white sugar
• ¼ cup cocoa powder
• 1 cup water
• ½ cup butter (1 stick)
• ½ cup shortening
• 4 oz German baking chocolate
• ½ cup buttermilk
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract

Frosting:

• 12 oz can evaporated milk
• 3 egg yolks
• ¾ cup butter
• 1 cup white sugar
• ½ cup brown sugar
• 1 ½ cups shredded coconut
• 1 ½ cups pecans, roughly chopped
• 1 ½ teaspoons vanilla extract

Preparation

1. Preheat Oven: Set your oven to 400°F (200°C) and grease a 15×10-inch baking sheet pan.
2. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, and cocoa powder.
3. Prepare Chocolate Mixture: In a small saucepan, heat the water, butter, shortening, and German baking chocolate until smooth and well combined. Bring to a boil over medium heat.
4. Combine Mixtures: Pour the chocolate mixture into the dry ingredients and whisk until smooth. Add the buttermilk, baking soda, salt, eggs, and vanilla extract, mixing well between each addition.
5. Bake: Transfer the batter to the prepared pan and bake for 20-22 minutes. Allow to cool before frosting.

Frosting:

1. Cook Frosting: In a medium saucepan over medium heat, combine evaporated milk, egg yolks, butter, white sugar, and brown sugar. Bring to a boil, then reduce heat and simmer, stirring frequently for 10-12 minutes or until thickened.
2. Add Flavor: Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Let the frosting cool slightly before spreading it over the cooled cake.
3. Chill & Serve: Chill the frosted cake for 1-2 hours before serving.

Bonus Tip:

For an extra burst of flavor, try adding a teaspoon of espresso powder to the cake batter. This will enhance the chocolate flavor and give your cake a subtle depth that complements the sweetness of the frosting.

Conclusion:

This German Chocolate Cake, with its simplified sheet cake form, brings the rich tradition of this beloved dessert to your table in a more accessible way. The combination of moist chocolate cake and creamy, nutty frosting is sure to make it a hit at any gathering. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is bound to be a favorite. Enjoy every delicious bite!