German Chocolate Sheet Cake

 

This German Chocolate Sheet Cake is a rich, moist chocolate cake baked in a large sheet pan and topped with the classic coconut–pecan frosting. It’s perfect for parties, family gatherings, potlucks, or anytime you want a crowd-pleasing dessert with deep chocolate flavor and a gooey, nutty topping.

Why You’ll Love This Recipe

• Classic German chocolate flavor in easy sheet-cake form
• Ultra-moist chocolate cake
• Rich coconut-pecan frosting
• Feeds a crowd
• Easy to slice and serve

Ingredients (Serves 12–15)

For the Chocolate Sheet Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter
• 1 cup water
• 2 large eggs, room temperature
• ½ cup buttermilk
• 1 tablespoon vanilla extract

For the Coconut-Pecan Frosting

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions (Step by Step)

1. Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Grease and line a 10×15-inch or 9×13-inch sheet pan with parchment paper.

2. Make the Chocolate Cake Batter

1. In a large bowl, whisk together:
   • Flour
   • Sugar
   • Cocoa powder
   • Baking soda
   • Baking powder
   • Salt
2. In a saucepan, melt butter with water over medium heat until just boiling.
3. Pour the hot butter mixture over the dry ingredients and mix until smooth.
4. Add eggs one at a time, mixing well.
5. Stir in buttermilk and vanilla extract.

The batter will be thin—this is normal and gives a moist cake.

3. Bake the Cake

1. Pour batter evenly into prepared pan.
2. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
3. Remove from oven and let cool completely in the pan.

4. Make the Coconut-Pecan Frosting

1. In a saucepan over medium heat, combine:
   • Evaporated milk
   • Sugar
   • Egg yolks
   • Butter
2. Cook, stirring constantly, until thickened (about 10–12 minutes).
3. Remove from heat and stir in vanilla extract.
4. Fold in shredded coconut and chopped pecans.
5. Let frosting cool slightly—it will thicken as it cools.

5. Frost the Cake

1. Spread the coconut-pecan frosting evenly over the cooled cake.
2. Use a spatula to gently press frosting into an even layer.

 Serving Suggestions

• Serve at room temperature
• Pair with coffee or milk
• Cut into squares for easy serving

Pro Tips

Use room-temperature eggs for smooth batter
Stir frosting constantly to prevent curdling
Let cake cool fully before frosting
Tastes even better the next day

Variations

• Extra Chocolate: Add chocolate chips to batter
• Nut-Free: Omit pecans
• Layered Version: Bake in two thinner pans
• Cupcakes: Adjust bake time to 18–20 minutes

Storage

• Store covered at room temperature for 2 days
• Refrigerate up to 5 days
• Freeze slices up to 2 months