German Chocolate Sheet Cake

 

German Chocolate Sheet Cake Recipe – Rich, Moist & Easy! 

Looking for the best German Chocolate Sheet Cake recipe? This ultra-moist, decadent cake is topped with a luscious coconut-pecan frosting and made right in a sheet pan – perfect for feeding a crowd! Whether you're baking for a party, holiday, or potluck, this easy-to-follow recipe delivers all the classic flavors you love in a convenient, no-fuss format.

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  Ingredients

For the Cake:

2 cups all-purpose flour

2 cups white granulated sugar

¼ cup unsweetened cocoa powder

1 cup water

½ cup unsalted butter (1 stick)

½ cup shortening

4 oz German baking chocolate

½ cup buttermilk

1 tsp baking soda

½ tsp salt

2 large eggs

1 tsp vanilla extract

For the Coconut-Pecan Frosting:

12 oz can evaporated milk

3 large egg yolks

¾ cup unsalted butter

1 cup white sugar

½ cup light brown sugar

1½ cups shredded sweetened coconut

1½ cups pecans, roughly chopped

1½ tsp vanilla extract

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  How to Make German Chocolate Sheet Cake

Step 1: Preheat Oven

Preheat your oven to 400°F (200°C) and lightly grease a sheet pan (about 13x18 inches).

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together:

Flour

Sugar

Cocoa powder

Step 3: Prepare Chocolate Mixture

In a medium saucepan over medium heat, combine:

Water

Butter

Shortening

German chocolate

Bring to a boil, stirring until smooth. Remove from heat and pour into the dry ingredients. Mix well.

Step 4: Add Remaining Ingredients

Stir in the following one at a time:

Buttermilk

Baking soda

Salt

Eggs

Vanilla extract

Step 5: Bake the Cake

Pour the batter into your prepared sheet pan and bake for 20–22 minutes or until a toothpick comes out clean. Let the cake cool completely before frosting.

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  How to Make German Chocolate Frosting

Step 1: Cook the Base

In a saucepan over medium heat, add:

Evaporated milk

Egg yolks

Butter

White and brown sugar

Bring to a gentle boil, then reduce to a simmer. Stir frequently and cook for 10–12 minutes until thickened.

Step 2: Add Mix-Ins

Remove from heat and stir in:

Shredded coconut

Chopped pecans

Vanilla extract

Let the frosting cool slightly, then spread evenly over the cooled cake.

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  Chill & Serve

Refrigerate the frosted cake for 1–2 hours for best texture and flavor. Slice and serve chilled or at room temperature.

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 Why You'll Love This Recip

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Easy sheet pan preparation

Classic German chocolate flavor

Rich, buttery coconut-pecan frosting

Perfect for birthdays, holidays, or special events