Introduction
Some desserts never go out of style, and this German Chocolate Sheet Cake proves it with every bite. Featuring a moist cocoa cake base enhanced with real German chocolate and a buttery coconut-pecan topping, this recipe captures all the classic flavor of traditional German chocolate cake—without the fuss of stacking layers. Whether you’re feeding a party, making a holiday dessert, or just craving something truly indulgent, this easy sheet cake is guaranteed to please.
Why I Love This Recipe
- Sheet pan format makes it simple, sliceable, and easy to serve
- Deep, chocolatey base using cocoa and real baking chocolate
- Buttery coconut-pecan frosting that’s thick, gooey, and irresistible
- Perfect for potlucks, family gatherings, or holiday baking
- Even better the next day after chilling!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 cup water
- ½ cup butter (1 stick)
- ½ cup shortening
- 4 oz German baking chocolate (or semi-sweet baking chocolate)
- ½ cup buttermilk
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1 (12 oz) can evaporated milk
- 3 large egg yolks
- ¾ cup butter
- 1 cup white sugar
- ½ cup brown sugar
- 1½ cups shredded coconut
- 1½ cups chopped pecans
- 1½ teaspoons vanilla extract
Instructions
1. Make the Cake Batter
- Preheat oven to 400°F (204°C). Grease a standard 13×18-inch sheet pan.
- In a large bowl, whisk together flour, sugar, and cocoa powder.
- In a saucepan, combine water, butter, shortening, and baking chocolate. Heat over medium until melted and smooth.
- Pour chocolate mixture into the dry ingredients and stir to combine.
- Mix in the buttermilk, baking soda, and salt. Add the eggs and vanilla, stirring just until smooth.
2. Bake the Cake
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
3. Make the Frosting
- In a medium saucepan, combine evaporated milk, egg yolks, butter, white sugar, and brown sugar.
- Cook over medium heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10–12 minutes until thickened.
- Remove from heat and stir in coconut, pecans, and vanilla extract.
- Let cool slightly before spreading over the cooled cake.
4. Chill and Serve
- Refrigerate the frosted cake for 1–2 hours for clean slicing and best texture.
- Serve cold or at room temperature.
Tips for Success
- Use real German chocolate for the best depth of flavor, but semi-sweet baking chocolate works in a pinch.
- Don’t skip the buttermilk—it keeps the cake incredibly moist.
- Let the frosting cool a bit before spreading so it thickens enough to hold.
- Toast the pecans for extra nutty flavor.
Storage & Make-Ahead
- Refrigerate covered for up to 5 days.
- The cake can be made a day ahead—the flavor improves as it chills.
- Freeze unfrosted cake for up to 2 months. Add frosting fresh after thawing.
More Recipes You’ll Love
If you love rich, nostalgic desserts and indulgent chocolate treats, don’t miss these:
- The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot)
- These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
- These Copycat Neiman Marcus Chocolate Chip Cookies Are My Secret Weapon Dessert
- This Brownie Batter Dip Is My Favorite No-Bake Dessert for Instant Chocolate Cravings
- These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form
Final Thoughts
This German Chocolate Sheet Cake is the kind of dessert that makes people ask for the recipe. With its deeply chocolatey base and rich coconut-pecan frosting, it’s a timeless favorite for good reason. The sheet cake format makes it perfect for crowds, yet the taste feels completely special—elegant enough for holidays and easy enough for any weekend.
Tried it? Show us your slice and follow along for more classic cakes and crowd-pleasing bakes!
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