The sweet aroma of chocolate and toasted coconut drifting through my kitchen always means one thing: German Chocolate Sheet Cake is on the menu. I’ll be honest—this isn’t just cake, it’s a slice of celebration. Every bite feels like a party, whether it’s a birthday, family gathering, or just a Tuesday night when you crave something special. My first attempt at making a German Chocolate Sheet Cake happened on a whim for a last-minute potluck. I didn’t have the time (or patience!) for fussing with layers, so I went with a sheet cake—and, you know what, it was a total hit!
This recipe brings the classic flavors you love—rich chocolate cake, gooey coconut-pecan frosting—but with way less hassle. No stacking, no fancy decorating, just pure indulgence in every square. I’ve tested this German Chocolate Sheet Cake more times than I can count, tweaking the cocoa ratio and perfecting the frosting so it’s creamy but never runny. It’s become my go-to for parties, especially because everyone can grab a piece and get back to mingling (or sneaking seconds!).
If you’ve ever felt intimidated by making a traditional German Chocolate Cake, this sheet cake version is your new best friend. It’s simple, reliable, and seriously delicious. Plus, you don’t need any special equipment—just basic baking tools and a love for chocolate. I promise this recipe will earn a permanent spot in your dessert rotation. Whether you’re serving picky eaters, chocolate fanatics, or coconut lovers, this German Chocolate Sheet Cake covers all the bases and then some.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 45 minutes, this cake is perfect for busy weeknights or last-minute guests.
- Simple Ingredients: No need for fancy chocolate or specialty coconut—everything is available at most grocery stores.
- Perfect for Parties: Sheet cakes are the MVPs of potlucks, birthdays, and holiday gatherings—everyone gets a generous slice!
- Crowd-Pleaser: Kids and adults alike rave about the rich chocolate base and luscious coconut-pecan topping.
- Unbelievably Delicious: The cake is moist and tender, balancing sweetness with a deep cocoa flavor. The frosting is creamy, nutty, and just the right amount of sticky.
What sets my German Chocolate Sheet Cake apart? For starters, I use a blend of Dutch-process and natural cocoa powder for a bold yet smooth chocolate flavor. The frosting isn’t just slapped on—it’s cooked low and slow until it’s thick, golden, and loaded with toasted coconut and crunchy pecans. I’ve learned (the hard way) that overcooking the frosting leads to graininess, so trust me on that timing!
This isn’t just another chocolate sheet cake. It’s the one that gets people asking for the recipe, even if they’re not usually coconut fans. There’s something deeply comforting about the classic combo—chocolate, coconut, pecans—done in a way that’s easy but never boring. If you love desserts that are simple to serve but big on flavor, you’ll love this recipe as much as I do.
Honestly, there’s nothing like slicing into a pan of this German Chocolate Sheet Cake and seeing everyone’s eyes light up. It’s a dessert that brings people together, and, let’s face it, makes any occasion feel special.
Ingredients Needed
This German Chocolate Sheet Cake uses everyday ingredients to deliver bold flavor and a dreamy texture. You probably have most of these in your pantry already. Here’s what you need:
- For the Chocolate Cake:
- 2 cups (250g) all-purpose flour
- 1 3/4 cups (350g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder (I use a mix of Dutch-process and natural)
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature (adds tenderness and tang)
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water or freshly brewed coffee (coffee intensifies the chocolate)
- For the Coconut-Pecan Frosting:
- 1 cup (240ml) evaporated milk
- 1 cup (200g) granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup (115g) unsalted butter
- 1 teaspoon vanilla extract
- 1 1/4 cups (100g) sweetened shredded coconut (use unsweetened for less sugar)
- 1 cup (120g) chopped pecans (toasted for extra crunch)
- Optional Garnish:
- Extra toasted coconut
- Chocolate shavings
- Pecan halves
I recommend using King Arthur flour for reliable cake structure and Baker’s brand unsweetened cocoa for a rich flavor. If you’re out of buttermilk, you can swap in 1 cup milk plus 1 tablespoon vinegar—let it sit for 5 minutes. For a nut-free version, simply leave out the pecans or substitute with toasted sunflower seeds.
Don’t worry if you don’t have evaporated milk for the frosting; half-and-half works in a pinch, but the texture will be slightly less thick. If you want a gluten-free German Chocolate Sheet Cake, use a 1:1 gluten-free baking blend (I like Bob’s Red Mill). For dairy-free, swap out the butter for plant-based and use coconut or almond milk, though the frosting won’t be quite as creamy. Feel free to play with the chocolate intensity by using dark chocolate cocoa powder or adding a handful of mini chocolate chips into the batter.
This ingredient list is super flexible—honestly, I’ve made this cake with a few last-minute swaps and it’s always delicious. The key is balancing the chocolate base with the sweet, nutty, gooey topping. That’s the magic!
Equipment Needed
- 13×9-inch (33x23cm) sheet pan (or any similar-sized rectangular baking pan)
- Large mixing bowl
- Whisk and spatula
- Electric mixer (stand or hand-held; you can mix by hand but it’s a workout!)
- Medium saucepan (for frosting)
- Measuring cups and spoons
- Cooling rack
If you don’t have a sheet pan, you can use two 8-inch (20cm) square pans—just adjust the baking time. A silicone spatula makes scraping the bowl a breeze, and I swear by my old hand mixer for this cake (it’s survived dozens of batches). For budget-friendly baking, skip the fancy mixer and use a sturdy whisk—just be ready for a bit more elbow grease. Make sure your saucepan is heavy-bottomed to prevent burning the frosting. After every use, I rinse my pan with hot water before scrubbing to keep the finish looking good. If you’re short on equipment, borrow from a neighbor—it’s worth it for this cake!
Preparation Method
- Preheat the Oven: Set your oven to 350°F (175°C). Grease your 13×9-inch (33x23cm) pan with butter or nonstick spray. Line it with parchment if you want easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, 1 3/4 cups sugar, 3/4 cup cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Make sure there are no lumps; cocoa can be stubborn!
- Combine Wet Ingredients: In another bowl, beat 3 eggs, 1 cup buttermilk, 1/2 cup oil, and 2 teaspoons vanilla until smooth. If the eggs are cold, run them under warm water for a minute—helps with mixing.
- Make Batter: Pour the wet into the dry ingredients. Stir gently until just combined; overmixing leads to tough cake. Add 1 cup hot water or coffee and mix until smooth. The batter will be thin—don’t panic, that’s normal.
- Bake: Pour the batter into your prepared pan. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the edges pull away from the pan, it’s done.
- Cool: Let the cake cool in the pan on a rack for at least 30 minutes. If you rush this, the frosting will slide right off—learned that the hard way!
- Make Coconut-Pecan Frosting: In a medium saucepan, combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and 1/2 cup butter. Cook over medium heat, stirring constantly, until thickened—about 10-12 minutes. The mixture should coat the back of a spoon and smell nutty (don’t walk away, it scorches fast!).
- Finish Frosting: Remove from heat. Stir in 1 teaspoon vanilla, 1 1/4 cups coconut, and 1 cup toasted pecans. Let cool 10 minutes before spreading—it will firm up as it cools.
- Frost the Cake: Spread the frosting evenly over the cooled cake. For a rustic look, let some coconut and pecan bits peek out.
- Serve: Cut into squares and serve. If you want clean slices, chill the cake for an hour first—makes for neater cuts.
If your frosting seizes or gets lumpy, whisk in a tablespoon of hot evaporated milk. For extra chocolate punch, sprinkle mini chocolate chips over the warm cake before frosting. The batter is supposed to be loose—don’t add more flour, or you’ll lose the tenderness. Trust me, patience pays off here!
Cooking Tips & Techniques
- Cocoa Choices: Mixing Dutch-process and natural cocoa gives depth and a balanced bitterness. If you use only one, stick with natural for a classic flavor.
- Don’t Overmix: Once the wet and dry ingredients meet, stir until just combined. Overworked batter means dense cake—been there, regretted that!
- Frosting Watch: The coconut-pecan frosting needs constant attention. If you walk away, it can burn or curdle. Stir gently and watch for thickening.
- Baking Time: Ovens can be fickle. Start checking at 25 minutes. If your cake is domed in the center, tap the pan gently on the counter before baking to flatten.
- Toasting Pecans: Toasting nuts makes a huge difference. Bake pecans at 350°F (175°C) for 6-8 minutes—they should smell fragrant but not burnt.
- Sheet Cake Efficiency: Sheet cakes bake faster than layer cakes, and you don’t have to fuss with leveling or assembling. Plus, they’re easier to transport!
- Consistency: For a smoother frosting, pulse the coconut in a food processor for a few seconds. If you want extra crunch, skip this step.
I once tried to shortcut the frosting by using the microwave—don’t do it! It’s hard to control the temperature and you’ll probably end up with scrambled eggs in your frosting. If your cake sinks in the middle, it usually means underbaking or too much liquid. A little dip is fine (just fill it with extra frosting!).
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Variations & Adaptations
- Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free blend. Bob’s Red Mill works great—no gritty texture, just tender cake.
- Dairy-Free: Use plant-based milk and butter in both cake and frosting. Almond milk plus vegan butter gives good results, though the frosting is a tad softer.
- Extra Chocolate: Stir in 1/2 cup (90g) mini chocolate chips to the batter or drizzle melted chocolate over the frosted cake for a double-chocolate effect.
- Seasonal Twist: In summer, add fresh raspberries or strawberries to the top just before serving. The tart fruit balances the sweetness perfectly!
- Nut-Free: Omit pecans or swap with roasted pumpkin seeds for a crunchy, allergy-friendly option.
For a fun personal spin, I once made this German Chocolate Sheet Cake as cupcakes for a picnic. Just reduce the baking time to 18-20 minutes and top each cupcake with a dollop of frosting. You can also bake this in a jelly roll pan for thinner cake bars—great for snacking. If you love caramel, swirl a few tablespoons into the frosting for extra richness.
This cake adapts well—don’t be afraid to experiment. Whether you’re baking for picky eaters, food sensitivities, or just want a new flavor combo, there’s room to make it your own.
Serving & Storage Suggestions
This German Chocolate Sheet Cake tastes best served at room temperature—the frosting melts into the cake, making every bite luscious. For special occasions, cut the cake into neat squares and top each with a pecan half or a sprinkle of toasted coconut. Honestly, it’s beautiful even straight from the pan. Pair it with cold milk, hot coffee, or a scoop of vanilla ice cream for extra indulgence.
To store: Cover the pan tightly with foil or plastic wrap and refrigerate for up to 5 days. The frosting keeps the cake moist, and the flavors deepen over time. For longer storage, freeze individual slices wrapped in parchment and foil—thaw overnight in the fridge. Reheat slices in the microwave for 10-15 seconds if you love gooey frosting.
If you’re serving a crowd, keep the cake in the pan until ready to serve—less mess, more fun. The coconut-pecan topping holds up well, though you might want to add fresh fruit or extra chocolate drizzle just before serving for a special touch.
Nutritional Information & Benefits
Each serving of German Chocolate Sheet Cake (1/15th of the pan) has approximately:
- Calories: 350
- Fat: 18g
- Carbohydrates: 44g
- Protein: 5g
The cake provides some healthy fats from pecans and coconut, plus antioxidants from cocoa. If you opt for whole wheat flour, you’ll get a fiber boost. This recipe is not gluten-free or vegan by default, but easy swaps make it accessible. Allergens include eggs, dairy, wheat, and nuts—so customize as needed. Personally, I love that this cake is satisfying without being overly sweet, and the nuts add a little bonus nutrition.
Conclusion
If you’re craving a crowd-pleasing dessert that’s easy, decadent, and genuinely fun to make, this German Chocolate Sheet Cake is your answer. It’s got all the classic flavors—rich chocolate, sweet coconut, crunchy pecans—in a format that’s stress-free and party-ready. I love how this cake brings people together, turning any gathering into a real celebration.
Go ahead and try your own spin—swap ingredients, play with flavors, and make it yours. Share your results, drop a comment, or tag me with your cake photos (I love seeing your creations!). This recipe is a staple in my kitchen, and I know it’ll become one in yours, too. Happy baking, and don’t forget to sneak a taste of that frosting!
Here’s to chocolate, coconut, and making every day a little sweeter!
FAQs
How do I keep my German Chocolate Sheet Cake moist?
Don’t overbake! Check the cake at 28 minutes and take it out when a toothpick comes out with a few moist crumbs. Cover leftovers tightly to keep the cake moist for days.
Can I make the frosting ahead of time?
Yes! You can prepare the coconut-pecan frosting up to 2 days in advance. Store it in the fridge and bring to room temperature before spreading on the cake.
What’s the best way to toast pecans for this recipe?
Spread chopped pecans on a baking sheet and bake at 350°F (175°C) for 6-8 minutes, stirring once. They should smell fragrant but not burnt.
Can I freeze German Chocolate Sheet Cake?
Absolutely. Slice the cake, wrap pieces in parchment and foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Is it possible to make this cake without eggs?
Yes, you can substitute each egg with 1/4 cup unsweetened applesauce or a commercial egg replacer. The texture will be a little different, but the cake is still delicious!
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German Chocolate Sheet Cake
- Total Time: 45 minutes
- Yield: 15 servings 1x
Description
This easy German Chocolate Sheet Cake delivers all the classic flavors—rich chocolate cake and gooey coconut-pecan frosting—in a fuss-free, party-ready format. Perfect for gatherings, birthdays, or any time you crave a decadent homemade dessert.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (mix of Dutch-process and natural recommended)
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or freshly brewed coffee
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/4 cups sweetened shredded coconut
- 1 cup chopped pecans (toasted for extra crunch)
- Optional: extra toasted coconut
- Optional: chocolate shavings
- Optional: pecan halves
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9-inch pan with butter or nonstick spray. Line with parchment for easy removal.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and lump-free.
- In another bowl, beat eggs, buttermilk, oil, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Add hot water or coffee and mix until smooth. Batter will be thin.
- Pour batter into prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cake cool in the pan on a rack for at least 30 minutes.
- For the frosting: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes). Mixture should coat the back of a spoon.
- Remove from heat and stir in vanilla, coconut, and toasted pecans. Let cool for 10 minutes before spreading.
- Spread frosting evenly over cooled cake.
- Cut into squares and serve. For cleaner slices, chill cake for an hour before cutting.
Notes
For nut-free, omit pecans or substitute with roasted pumpkin seeds. For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free options include plant-based milk and butter. Toasting pecans enhances flavor. Do not overmix batter or overcook frosting. Cake can be made as cupcakes (reduce baking time to 18-20 minutes). Store covered in fridge up to 5 days or freeze slices up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/15th of the cake (about 1 square)
- Calories: 350
- Sugar: 30
- Sodium: 320
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 44
- Fiber: 3
- Protein: 5
Keywords: German chocolate cake, sheet cake, coconut pecan frosting, party dessert, easy chocolate cake, potluck, birthday cake, homemade cake
