This German Chocolate Sheet Cake is a soft, moist chocolate cake topped with the richest coconut-pecan frosting you'll ever taste. The cake stays light and tender, while the frosting is thick, buttery, and loaded with toasted pecans and shredded coconut. I first tried this at a church potluck years ago, and the coconut pecan frosting cake was gone in minutes. The best part? It comes together so easily in one big sheet pan, which means you can feed a crowd without fussing over layers.
If you're looking for more easy crowd-pleasers, check out these dessert recipes, or try this Healthy Butterfinger Caramel Crunch Bars Recipe for a savory dinner option. And if you love coconut, you'll also adore these The Best frozen s'mores Recipe or Healthy Strawberry Yogurt Clusters Recipe.
The aroma of chocolate and butter baking together fills the kitchen, and once that coconut pecan frosting goes on, it's hard to resist sneaking a bite straight from the pan.
Why You'll Love This German Chocolate Sheet Cake
It's incredibly easy. You don't need any fancy techniques or special skills. The cake batter comes together in one bowl, and the frosting cooks in one pot. Even if you're new to baking, this homemade German Chocolate Sheet Cake is totally doable.
Perfect for parties and potlucks. A half sheet pan serves 30 people, so it's ideal for big gatherings, church events, office parties, or family reunions. You can bake it the day before and frost it a few hours before serving.
The frosting is unreal. That coconut pecan frosting is thick, gooey, and rich without being overly sweet. The toasted pecans add a nutty crunch, and the coconut gives it a chewy texture that's addictive.
Everyone loves it. This is one of those chocolate dessert recipes that appeals to kids and adults alike. It's familiar, comforting, and always a hit.
Jump to:
- Why You'll Love This German Chocolate Sheet Cake
- Ingredients For German Chocolate Sheet Cake
- How To Make German Chocolate Sheet Cake
- Substitutions and Variations
- Equipment For German Chocolate Sheet Cake
- How to Store This German Chocolate Sheet Cake
- Expert Tips
- FAQ
- Related
- Pairing
- German Chocolate Sheet Cake
Ingredients For German Chocolate Sheet Cake
Here's everything you need to make this easy German Chocolate Sheet Cake.
See Recipe Card Below This Post For Ingredient Quantities
Cake:
- Unbleached all-purpose flour: Forms the structure of the cake and keeps it tender and light.
- Unsweetened cocoa powder: Gives the cake its chocolate flavor without making it too heavy. This is a light chocolate base that lets the frosting be the star.
- Baking soda: Helps the cake rise and creates a soft, fluffy texture.
- Salt: Balances the sweetness and enhances all the flavors.
- Canola oil: Keeps the cake incredibly moist. Oil-based cakes stay soft for days.
- Sugar: Sweetens the cake and helps create a tender crumb.
- Large eggs: Bind everything together and add moisture and structure.
- Pure vanilla extract: Adds warmth and depth to the chocolate flavor.
- Buttermilk: Makes the cake extra tender and adds a slight tang that balances the sweetness.
- Hot water: Thins the batter and helps the cocoa powder bloom, which deepens the chocolate flavor.
Frosting:
- Large eggs, beaten: Thicken the frosting as it cooks and give it a custard-like texture.
- Evaporated milk: Creates a rich, creamy base. This is what makes the frosting so smooth and thick.
- Sugar: Sweetens the frosting and helps it caramelize slightly as it cooks.
- Salted butter: Adds richness and a buttery flavor that complements the coconut and pecans.
- Sweetened shredded coconut: Gives the frosting its signature chewy texture and tropical sweetness.
- Toasted chopped pecans: Add a nutty crunch and toasted flavor. Make sure they're toasted for the best taste.
How To Make German Chocolate Sheet Cake
This party German Chocolate Sheet Cake recipe is easier than you think.
Preheat your oven: Preheat your oven to 350°F (175°C). Grease a half sheet pan (18x13 inches) with butter or cooking spray.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until everything is evenly combined.
Beat the wet ingredients: In a stand mixer or with hand beaters, beat together the canola oil, eggs, sugar, and vanilla extract until the mixture is smooth and creamy, about 2 minutes.
Combine in stages: Add one-third of the dry ingredients to the wet ingredients and mix just until combined. Add half of the buttermilk and mix just until combined, scraping the sides of the bowl as needed. Add another third of the dry ingredients, followed by the remaining buttermilk, mixing gently after each addition. Add the remaining dry ingredients and mix until just combined.
Add the hot water: Stir in the hot water until the batter is smooth and fully incorporated. The batter will be thin, but that's exactly what you want.
Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs. The edges should look set, and the center should spring back when lightly touched.
Cool completely: Remove the cake from the oven and let it cool completely in the pan before frosting. This is important because the frosting needs a cool surface to set properly.
Make the frosting: In a medium pot, combine the beaten eggs, evaporated milk, sugar, and butter. Heat over medium-low, whisking frequently, until the mixture becomes bubbly and thickened, about 10 to 12 minutes. It should coat the back of a spoon.
Add the mix-ins: Remove the pot from the heat and stir in the shredded coconut and toasted pecans. The mixture will be thick and gooey.
Cool and frost: Let the frosting cool for at least 10 minutes before spreading it over the cooled cake. It will firm up slightly as it cools, making it easier to spread.
Substitutions and Variations
Buttermilk: If you don't have buttermilk, make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes, then use it in the recipe.
Canola oil: You can substitute vegetable oil or melted coconut oil if you prefer.
Pecans: Swap them for walnuts or even toasted almonds if that's what you have on hand. The texture will be similar.
Coconut: If someone in your family doesn't like coconut, you can reduce the amount or leave it out entirely, but the frosting won't be quite as traditional.
Make it vegan: For a vegan German chocolate sheet cake, use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), non-dairy milk, vegan butter, and coconut cream instead of evaporated milk. It won't be exactly the same, but it'll still be delicious.
Equipment For German Chocolate Sheet Cake
Half sheet pan (18x13 inches): This is the size you need for this recipe. Don't use a smaller pan, or the batter will overflow.
Large mixing bowl: For whisking together the dry ingredients.
Stand mixer or hand beaters: Makes mixing the batter quick and easy, but hand beaters work just fine.
Medium pot: For cooking the frosting on the stovetop.
Whisk: Essential for stirring the frosting as it thickens.
Measuring cups and spoons: For accurate measurements.
Spatula: For spreading the frosting evenly over the cake.
How to Store This German Chocolate Sheet Cake
Room temperature: This German Chocolate Sheet Cake for potluck can sit at room temperature, covered loosely with plastic wrap or foil, for up to 2 days. The frosting holds up well and won't get runny.
Refrigerator: If you want to keep it longer, store it in the fridge for up to 5 days. The coconut and pecans stay fresh, and the cake stays moist. Let it come to room temperature before serving for the best flavor.
Freezer: You can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw in the fridge overnight.
Expert Tips
Don't overmix the batter. Once you add the dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and tender.
Use hot water, not warm. The hot water helps the cocoa powder dissolve and bloom, which gives you a deeper chocolate flavor.
Toast the pecans. This step makes a huge difference in flavor. Spread the pecans on a baking sheet and toast them at 350°F for 5 to 7 minutes until fragrant.
Whisk the frosting constantly. Don't walk away from the stove while the frosting is cooking. Whisking frequently prevents it from scorching or scrambling.
Let everything cool. The German Chocolate Sheet Cake needs to be completely cool before you frost it, and the frosting needs at least 10 minutes to cool and thicken. Patience is key here.
Cut with a sharp knife. For clean slices, wipe the knife between cuts. The frosting can be sticky, so a warm, damp knife helps.
FAQ
Why is this the best German Chocolate Sheet Cake recipe?
This German Chocolate Sheet Cake keeps things simple without sacrificing flavor. The cake is moist and light, and the coconut pecan frosting is cooked to perfection on the stovetop, which gives it a thick, gooey texture that you just can't get from a quick mix. Plus, the sheet pan format makes it easy to serve a crowd. My family tip? Make sure you toast those pecans. It takes five minutes and makes the frosting taste so much richer.
Is there a difference between regular chocolate and German chocolate?
Not really. The name "German Chocolate Sheet Cake" actually comes from a man named Sam German, who developed a type of sweet baking chocolate for Baker's Chocolate Company back in the 1800s. The chocolate in this old fashioned German chocolate sheet cake is just regular unsweetened cocoa powder. The "German" part refers more to the style of the recipe, especially that signature coconut pecan frosting.
What is Sweet Bakers Chocolate?
Sweet German Chocolate Sheet Cake, sometimes called German's Sweet Chocolate, is a type of dark baking chocolate that's slightly sweetened. It was originally used in traditional German chocolate cake recipes. These days, most recipes (including this one) use regular cocoa powder and sugar instead, which is easier to find and gives you more control over the sweetness.
Can I use a different nut in the frosting?
Absolutely. Walnuts are the most common substitute and work beautifully. Toasted almonds or even hazelnuts would be delicious too. Just make sure whatever nut you choose is toasted first. It brings out the oils and flavor, and it makes a huge difference in the final frosting.
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Pairing
These are my favorite dishes to serve with German Chocolate Sheet Cake
German Chocolate Sheet Cake
Ingredients
Cake
- 2 cups all-purpose flour unbleached, sifted
- ¼ cup unsweetened cocoa powder for mild chocolate flavor
- 1 teaspoon baking soda leavening agent
- 1 teaspoon salt enhances chocolate flavor
- ¾ cup canola oil neutral oil for moisture
- 2 cups granulated sugar for sweetness
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract flavor enhancer
- 1 cup buttermilk adds tang and tenderness
- ½ cup hot water to bloom cocoa
Frosting
- 2 large eggs beaten for smooth texture
- 12 ounces evaporated milk rich, creamy base
- 1½ cups granulated sugar for sweetness
- ½ cup salted butter adds flavor and richness
- 2½ cups sweetened shredded coconut texture and sweetness
- 1 cup toasted pecans chopped, adds crunch and nutty flavor
Instructions
- Preheat the oven to 350°F and grease a 18x13-inch half sheet pan.
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In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a stand mixer or with hand beaters, combine the canola oil, sugar, eggs, and vanilla extract. Beat until smooth and fully incorporated.
- Add one-third of the dry ingredients to the wet mixture and mix just until combined.
- Pour in half of the buttermilk and mix gently until incorporated, scraping the sides as needed.
-
Add another third of the dry ingredients followed by the remaining buttermilk, mixing just until combined.
- Add the remaining dry ingredients and mix until fully incorporated.
- Pour in the hot water and stir until the batter is smooth and uniform.
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Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Allow the cake to cool completely in the pan before frosting.
- For the frosting, combine the beaten eggs, evaporated milk, sugar, and butter in a medium saucepan.
- Heat over medium-low heat, whisking constantly until the mixture thickens and becomes bubbly, about 10-12 minutes.
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Remove from heat and stir in the shredded coconut and toasted pecans until fully combined.
- Allow frosting to cool for at least 10 minutes before spreading over the cooled cake.
- Spread the frosting evenly over the cooled cake and serve.
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