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