We transformed our amazing German Chocolate Cake recipe into an easier, one-bowl, one-pan wonder! This rich, chocolatey, and moist cake is topped with the most irresistible coconut pecan frosting. It’s simple to make, absolutely delicious, and totally dreamy!
For another easy cake recipe, try our Flourless Chocolate Cake for more chocolatey goodness!
Why Our Recipe
- Moist and fluffy every time with a cake that is melt-in-your-mouth good.:
- Coconut pecan frosting delivers the classic German chocolate flavor.
- One-bowl 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 beginner bakers! Plus, it’s so good, that you likely won’t want to share!
Ingredient Notes
- All-Purpose Flour: Stick with regular all-purpose flour for the best results. We don’t recommend using cake flour as it makes this cake crumbly.
- Unsweetened Cocoa Powder: We recommend Hershey’s cocoa powder as it’s widely available. You can also use higher-quality options like Ghirardelli or those from specialty chocolatiers, though they may 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 is a great substitute.
- Vegetable Oil: Canola oil or olive oil are good alternatives. Stick with a neutral-flavored 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 Yolks: No need to temper—just add them directly.
- Evaporated Milk: This is not the same as condensed milk, so be sure to use the correct type.
- Unsweetened Coconut Flakes: Sweetened coconut flakes can be used for added sweetness if preferred.
- Chopped Pecans: You could also use chopped walnuts, but pecans are the traditional choice.
German’s Sweet Chocolate
This cake gets its name from a product from the Baker’s Chocolate Company. It was developed by a man named Samuel German. German’s Sweet Chocolate Bar is a dark chocolate bar with more sugar in it than regular semi-sweet. We don’t use this particular product in this recipe because we feel like we can get a better flavor without it, but the name still stands.
Milk vs Buttermilk
We highly recommend using buttermilk for the best flavor and texture. If you don’t have any on hand, making a substitute is simple! Just add 1 teaspoon of white vinegar to 1 cup of milk, let it sit for 5 minutes, and voilà—homemade buttermilk!
The 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, which measures 13×18 inches with a rimmed edge. Using a smaller or deeper pan can alter the cake-to-frosting ratio, affecting both the 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, ensuring no overhang. Precut parchment paper sheets are especially convenient for this step. While parchment paper isn’t required, it helps ensure the cake doesn’t stick and makes serving easier too.
Frosting Tips
Take your time when making the coconut pecan frosting—rushing it can lead to scorched sugar or a grainy texture, and nobody wants that! Cook it over medium heat, stirring constantly, and let patience do its thing.
You’ll know it’s ready when the frosting thickens enough to coat the back of a spoon. A quick finger swipe through the coating should leave a clean line.
Once it’s ready, let the frosting cool completely before spreading it on your cake. Trust me, this little step makes all the difference—it sets perfectly and is so much easier to work with!
Storage Instructions
Store leftovers in an airtight container at room temperature for up to 5 days.
Freeze individual slices separated on a baking sheet. Once frozen solid, wrap tightly in plastic wrap and store in an airtight container for up to 3 months. Let thaw at room temperature.
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