Description
This easy German chocolate sheet cake features a rich, moist chocolate base topped with a gooey caramel-coconut-pecan frosting. Perfect for parties, potlucks, and family gatherings, it’s a crowd-pleasing dessert that’s simple to make and loaded with classic flavor.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 cup (90g) unsweetened cocoa powder (Dutch-process preferred)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (226g) unsalted butter, melted
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (240ml) hot water
- For the Coconut-Pecan Frosting:
- 1 cup (226g) unsalted butter
- 1 cup (200g) brown sugar, packed
- 1 cup (240ml) evaporated milk
- 3 large egg yolks, lightly beaten
- 2 cups (160g) sweetened shredded coconut
- 1 cup (100g) chopped pecans, toasted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×18-inch sheet pan or line with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Break up any lumps.
- In another bowl, whisk buttermilk, eggs, and vanilla extract. Melt butter and let cool slightly before adding. Pour wet mixture into dry ingredients.
- Slowly stir in hot water. Batter will be thin; mix just until smooth.
- Pour batter into prepared pan. Tap gently to release air bubbles.
- Bake for 22–28 minutes, until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan on a rack for 20–30 minutes.
- For the frosting: In a small saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved.
- Whisk in evaporated milk and egg yolks. Cook, stirring constantly, until mixture thickens and coats the back of a spoon (about 8–10 minutes).
- Remove from heat. Stir in coconut, toasted pecans, vanilla, and salt. Frosting should be thick and glossy.
- Spread frosting evenly over cooled cake. Sprinkle extra pecans or coconut on top if desired.
- Slice into squares and serve straight from the pan.
Notes
Use room temperature eggs and buttermilk for best texture. Toast pecans for extra flavor. Don’t overmix the batter. Frosting thickens as it cools; keep stirring if it separates. Cake can be made gluten-free, nut-free, or vegan with simple swaps. Store covered at room temperature for 2 days, or refrigerate up to 5 days. Freeze individual squares for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Cuisine: German-American
Nutrition
- Serving Size: 1/20th of the cake (about a 2x3-inch square)
- Calories: 320
- Sugar: 28
- Sodium: 210
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 4
Keywords: German chocolate cake, sheet cake, coconut pecan frosting, party dessert, easy chocolate cake, homemade cake, potluck dessert, crowd-pleaser