There’s something undeniably special about the rich, decadent flavors of German Chocolate Cake — the deep chocolate base paired with a sweet, nutty coconut-pecan frosting makes it a true classic. This sheet cake version is ideal when you’re baking for a crowd, keeping all the beloved flavors in a simple, easy-to-serve format.
Why You’ll Love This Recipe:
Perfect for gatherings — Bakes in a large sheet pan, perfect for potlucks, parties, or family events.
Traditional taste, simplified method — Classic flavors of coconut, pecans, and chocolate in an easy-to-make cake.
Make-ahead friendly — Stays moist and flavorful even after chilling.
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups white sugar
¼ cup cocoa powder
1 cup waterBaking mixes
½ cup butter
½ cup shortening
4 oz German baking chocolate
½ cup buttermilk
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
For the Frosting:
12 oz evaporated milkBaking equipment
3 large egg yolks
¾ cup butter
1 cup white sugar
½ cup brown sugar
1½ cups shredded coconut
1½ cups chopped pecans
1½ teaspoons vanilla extract
Instructions
- Preheat and Prepare
Preheat your oven to 400°F (200°C). Grease a sheet pan (about 13×18 inches) with butter or non-stick spray. - Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, and cocoa powder until combined. - Melt the Chocolate Mixture
In a medium saucepan, melt the butter, shortening, and German chocolate over medium heat. Stir until smooth and combined. - Combine Wet and Dry Ingredients
Pour the melted chocolate mixture into the dry ingredients. Whisk until just combined. Add the buttermilk, baking soda, salt, eggs, and vanilla extract, and whisk until smooth.Baking equipment - Bake
Pour the batter into the prepared sheet pan and spread evenly. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely. - Make the Frosting
In a clean saucepan, combine the evaporated milk, egg yolks, butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly, until the mixture thickens — about 10-12 minutes. - Add the Toppings
Stir in the coconut, pecans, and vanilla extract. Allow the frosting to cool slightly before spreading. - Frost the Cake & Chill
Spread the frosting evenly over the cooled cake. Refrigerate for 1-2 hours before slicing and serving to allow the flavors to set.
Tips for Success:
For extra shine and a fudgier texture, sift the cocoa powder before adding it to the flour.
Toast the pecans beforehand for a richer, nuttier flavor.
Serve chilled or at room temperature — both ways are delicious!
This German Chocolate Sheet Cake is a timeless dessert that brings people together — a slice of chocolatey, nutty goodness in every bite. Share it at your next gathering and watch it disappear!