There's something so comforting about an old-fashioned German Chocolate Cake. But when you turn it into a sheet cake, it becomes the ultimate crowd-pleaser: easy to bake, easy to serve, and just right for Sunday suppers or potluck tables.
This German Chocolate Sheet Cake is deeply chocolatey, perfectly moist, and covered in a gooey, nutty frosting that's worth every minute of stirring on the stove. It's a classic recipe that tastes just like something your grandma would've made - and maybe even better.
Why You'll Love This Recipe
- Easy to serve - Sheet cakes slice beautifully and feed a crowd.
- Classic flavor - That signature blend of mild chocolate, coconut, and pecans never goes out of style.
- Make-ahead friendly - Both the cake and frosting can be prepared in advance.
- Nostalgic and cozy - It's the kind of dessert that makes any gathering feel like home.
Ingredients (with Notes)
For the Cake:
- Purified water - Helps melt the chocolate smoothly for a silky batter.
- German sweet baking chocolate - The key to authentic flavor - milder and smoother than dark chocolate.
- All-purpose flour - Creates a tender crumb.
- Baking soda + baking powder - Work together for just the right lift.
- Kosher salt - Balances the sweetness and deepens the chocolate flavor.
- Unsalted butter - Gives richness and a soft texture.
- Granulated sugar - Sweetens the cake and helps it stay moist.
- Eggs - Add structure and richness.
- Pure vanilla extract - Enhances the flavor in both the cake and frosting.
- Buttermilk - Adds tang and moisture, creating that perfect soft crumb.
For the Coconut Pecan Frosting:
- Evaporated milk - The base for the custardy frosting.
- Granulated sugar - Sweetens and caramelizes slightly as it cooks.
- Egg yolks - Help thicken the frosting and create that silky texture.
- Unsalted butter - Adds richness and helps it set.
- Pure vanilla extract - A warm finishing note.
- Sweetened shredded coconut - Gives that classic chew.
- Toasted pecans - Add crunch and flavor (toasting makes all the difference!).
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×13-inch pan and line it with parchment paper.
- Melt the chocolate. In a small saucepan, bring 1 cup of water to a simmer. Add the chopped German chocolate and stir until smooth. Set aside to cool slightly.
- Whisk the dry ingredients. In a bowl, combine flour, baking soda, baking powder, and salt.
- Cream the butter and sugar. Beat butter and sugar together until pale and fluffy - about 2-3 minutes.
- Add the eggs and vanilla. Mix in one egg at a time, then add vanilla.
- Add the chocolate. Pour in the melted chocolate and mix until fully combined.
- Combine the wet and dry. Mix in half the dry ingredients, then the buttermilk, then the rest of the dry ingredients. Don't overmix.
- Bake. Spread batter evenly in the pan and bake for 40-45 minutes (start checking at 35). The cake should spring back when touched and pull slightly from the edges.
- Cool completely. Let it rest on a wire rack before frosting.
To Make the Frosting:
- In a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
- Cook, stirring constantly, until it thickens and coats the back of a spoon - about 8-10 minutes.
- Remove from heat and stir in vanilla, coconut, and toasted pecans.
- Let cool 20-25 minutes until spreadable. It will thicken as it cools.
- Spread evenly over the cooled cake, slice, and serve!
Tips & Notes
- For a deeper chocolate flavor, whisk 2 tablespoons of unsweetened cocoa powder into the dry ingredients.
- If your frosting turns grainy, whisk in a tablespoon of evaporated milk off the heat to smooth it out.
- Always let the cake cool completely before frosting - otherwise, it'll slide right off!
- For extra texture, stir in up to ½ cup more coconut or pecans.
FAQs
Can I make this German Chocolate Sheet Cake ahead of time?
Yes! Bake the cake a day ahead and store covered at room temp. Make the frosting up to 2 days early and refrigerate - just let it come to room temperature before spreading.
How do I store leftover German Chocolate Cake?
Room temp: Up to 2 days, covered tightly.
Fridge: Up to 5 days. Bring to room temp before serving.
Freezer: Up to 2 months. Wrap slices individually for easy grab-and-go treats.
Serving Suggestions
This German Chocolate Sheet Cake is pure comfort on its own, but it also pairs beautifully with:
- A scoop of vanilla or coconut ice cream
- A drizzle of chocolate syrup for extra indulgence
- Hot coffee or a cold glass of milk (because some things never change!)
More Vintage Recipes You’ll Love
German Chocolate Cake goes back a long time, and if you’re a fan of vintage recipes, you’ll also love these favorites:
Recipe
German Chocolate Sheet Cake
This easy German Chocolate Sheet Cake is rich, moist, and topped with a buttery coconut-pecan frosting that tastes just like the classic, without the fuss of layers!
Video
Ingredients
For the Cake:
- 1 cup purified water
- 4 ounces German sweet baking chocolate roughly chopped
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk room temperature
For the Coconut Pecan frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup 1 stick unsalted butter, cubed
- 2 teaspoons pure vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans toasted
Instructions
- Preheat your oven to 350°F. Prepare a 9×13-inch baking pan with a light coating of nonstick cooking spray, then line it with parchment paper.
- In a small saucepan, bring 1 cup purified water to a simmer. Add 4 ounces of chopped German sweet baking chocolate and stir until the chocolate is melted and smooth. Remove from heat, pour into a clean bowl, and let it cool slightly while you prepare the rest of the steps.
- In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and 1 teaspoon of kosher salt. Set aside.
- Add 1 cup (2 sticks) of softened unsalted butter and 2 cups of granulated sugar to a large mixing bowl. Beat with a hand mixer on medium speed for 2 to 3 minutes or 1 ½ to 2 minutes with a stand mixer until the mixture is pale, creamy, and fluffy.It should look lighter in color and spread like soft frosting, with the sugar no longer appearing gritty. Scrape down the sides and bottom of the bowl once while creaming the butter and sugar to ensure everything is evenly incorporated.
- Add 4 large eggs, one at a time, mixing well after each addition. Beat in 2 teaspoons pure vanilla extract.
- Add the melted chocolate mixture and beat until the batter looks smooth and no streaks remain.
- With the mixer on low speed, add half of the dry ingredients and mix just until combined. Pour in 1 cup of buttermilk and blend gently. Add the remaining dry ingredients and mix on low until the batter is smooth and no streaks of flour remain. Be careful not to overmix.
- Pour the batter evenly into your prepared pan. Bake for 40-45 minutes. Begin checking the cake for doneness at 35 minutes, as oven temperatures can vary. The cake is ready when the edges pull slightly away from the baking pan, the center springs back when gently touched, and a cake tester or toothpick comes out with a few moist crumbs. If the edges look done but the center needs more time, loosely tent the cake with foil for the last 5 minutes. Cool the cake completely on a wire rack.
- To make the frosting, place a saucepan over medium heat and whisk together 1 cup of evaporated milk, 1 cup of granulated sugar, 3 large egg yolks, and ½ cup (1 stick) of cubed unsalted butter. Whisk constantly as the mixture cooks over medium heat until the mixture thickens enough to coat the back of a spoon and a path holds when you run your finger through it, about 8 to 10 minutes. If it still appears thin at that point, continue whisking and cooking for an additional 2 to 3 minutes. The mixture often thickens suddenly near the end. As soon as it thickens, remove the pan from the heat immediately to prevent the mixture from curdling.
- Remove from the heat and stir in 1 teaspoon of pure vanilla extract, 1 ½ cups of coconut, and 1 cup of toasted pecans. Transfer the mixture to a clean bowl and let it sit for 20-25 minutes to thicken, then spread it. It may seem a little loose when hot, but it sets up as it cools.
- Spread the frosting evenly over the cooled cake. Slice into squares. ENJOY!
Notes
- If your frosting turns grainy, whisk in a tablespoon of evaporated milk off the heat to smooth it out.
- Always let the cake cool completely before frosting - otherwise, it'll slide right off!
Nutrition
Serving: 1slice | Calories: 718kcal | Carbohydrates: 79g | Protein: 9g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 406mg | Potassium: 302mg | Fiber: 4g | Sugar: 59g | Vitamin A: 942IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 4mg
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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