When it comes to indulgent, melt-in-your-mouth cakes, German Chocolate Sheet Cake takes the crown. It’s not the classic German chocolate cake you might be thinking of—it’s a sheet cake version that’s equally decadent and much easier to make. With its moist chocolate cake, luscious coconut-pecan frosting, and a rich, nutty topping, this cake is a showstopper for any occasion. Trust me, once you try it, you’ll never go back!

Why You’ll Love German Chocolate Sheet Cake

Moist and fluffy – The cake is light and tender with the perfect amount of moisture. It’s not too heavy, making it a crowd-pleaser.
Coconut-pecan frosting – This frosting is the real star of the show. The sweet coconut and crunchy pecans create the ultimate topping for the cake.
Easy to make – No need for fancy techniques. You can easily bake this cake in a sheet pan for a simple, no-fuss dessert.
Perfect for large gatherings – Since it’s baked in a sheet pan, you can serve many guests at once. Perfect for parties, potlucks, or family gatherings.
Chocolate lovers’ dream – The deep cocoa flavor in the cake combined with the rich frosting makes this cake irresistible.

What You’ll Need to Make It

The ingredients are straightforward and come together to make a moist, delicious cake. If you’ve got a sweet tooth and love chocolate, you’ll probably already have most of these ingredients at home.

For the Cake:

2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup unsweetened cocoa powder (preferably German’s Sweet Chocolate, but any will work)
1 cup water
½ cup unsalted butter, melted
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk (if you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar)
½ cup sour cream

For the Frosting:

1 ½ cups sweetened shredded coconut
1 ½ cups chopped pecans
1 cup unsalted butter
1 cup granulated sugar
½ cup evaporated milk
3 large egg yolks
1 teaspoon vanilla extract
Pinch of salt

How to Make German Chocolate Sheet Cake

This cake is so simple to make and the frosting is the perfect sweet topping that takes it to the next level. Let’s get started!

Step 1: Preheat and prepare your pan

Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch sheet pan. You can also line it with parchment paper for easy removal.

Step 2: Make the chocolate cake batter

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a small saucepan, combine the cocoa powder and water. Bring to a simmer over medium heat, whisking constantly until the mixture is smooth. Remove from heat and set aside to cool slightly.
In a large mixing bowl, beat together the melted butter and sugar until smooth and well combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until just combined.
Stir in the sour cream to make the batter extra moist.
Add the cooled cocoa mixture to the batter and stir until smooth.

Step 3: Bake the cake

Pour the batter into your prepared sheet pan and spread it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack while you prepare the frosting.

Step 4: Make the coconut-pecan frosting

In a medium saucepan, melt the butter over medium heat.
Stir in the sugar, evaporated milk, egg yolks, and salt. Cook, whisking constantly, until the mixture thickens and begins to bubble (about 7-10 minutes). Be patient—this step is important for creating the right texture.
Remove the saucepan from the heat and stir in the vanilla extract.
Add the shredded coconut and chopped pecans, stirring until everything is evenly combined.

Step 5: Frost the cake

Once the cake is completely cool, spread the frosting generously over the top.
You can use a spatula to smooth it out or leave it a little textured for a rustic look.
Allow the frosting to set for about 10 minutes before cutting the cake into squares.

How I Like to Serve It

German Chocolate Sheet Cake is perfect for any occasion—whether it’s a birthday, a holiday, or a simple family dinner. Here’s how I like to serve it:

Serve warm or cold – The cake is delicious both ways, but I love serving it slightly warm, especially when the frosting is just a little soft.
Pair with a cup of coffee or milk – The rich chocolate flavor and creamy frosting pair perfectly with a cup of coffee or a glass of milk.
Top with a scoop of ice cream – For an extra indulgent treat, add a scoop of vanilla or chocolate ice cream on top of each slice.

Tips for the Best German Chocolate Sheet Cake

Don’t overmix the batter – Once you combine the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake.
Check the cake early – Oven temperatures can vary, so start checking the cake after 25 minutes to make sure it doesn’t overbake.
Let the cake cool completely – It’s important to let the cake cool before frosting it. If it’s too warm, the frosting might melt off.
Use fresh ingredients – Fresh baking powder, baking soda, and eggs make a huge difference in the final result. Don’t use expired ingredients.

A Cake That’s Always a Hit

This German Chocolate Sheet Cake is one of those recipes that never disappoints. It’s easy, it’s chocolatey, and it’s topped with that irresistible coconut-pecan frosting that everyone loves. The cake is rich without being too heavy, and the combination of textures—from the smooth cake to the crunchy, nutty frosting—makes every bite a little piece of heaven.

So next time you’re looking for a cake to impress your friends or family, this is the one. It’s sure to become a new favorite in your dessert rotation!