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German Chocolate Sheet Cake


German Chocolate Sheet Cake


For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

For the Coconut-Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans


Prepare the Cake:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Heat Butter and Water: In a medium saucepan, melt the butter over medium heat. Stir in the water and cocoa powder until smooth. Bring the mixture to a boil, then remove from heat.
  4. Mix Wet Ingredients: In a separate bowl, combine the lightly beaten eggs, buttermilk, and vanilla extract. Gradually add the hot cocoa mixture, stirring constantly until well combined.
  5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until the batter is smooth and well combined.
  6. Bake the Cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before frosting.

Prepare the Coconut-Pecan Frosting:

  1. Cook Milk Mixture: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
  2. Add Coconut and Pecans: Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans until well combined.
  3. Cool and Spread: Let the frosting cool for a few minutes, then spread it evenly over the cooled cake.

Serve and Enjoy:

  • Once the frosting has set, slice the cake into squares and serve. Enjoy this delicious German Chocolate Sheet Cake with friends and family!


  • Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes before using.
  • Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best taste and texture.
  • Make-Ahead: You can make the cake and frosting a day in advance. Once assembled, store the cake covered in the refrigerator until ready to serve.

Enjoy baking and savoring this decadent German Chocolate Sheet Cake!

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