German Chocolate Sheet Cake Recipe

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German Chocolate Sheet Cake is the kind of dessert that stops conversations mid-sentence. Moist, rich, and deeply chocolaty, this classic Southern treat is made even more irresistible by its signature coconut-pecan frosting—a buttery, caramel-like topping that seeps into the tender cake, creating bites of gooey decadence with every forkful. It’s the perfect balance of textures and flavors, combining soft cake layers with crunchy toasted pecans and chewy coconut flakes.

Whether you’re baking for a family gathering, a potluck, or simply want to treat yourself, this German Chocolate Sheet Cake delivers comfort and indulgence in every slice. Unlike a layer cake, this sheet version is easier to make and transport, but still brings the same wow factor. One pan, one incredible dessert. Let’s dive into why you’ll absolutely fall in love with this cake.

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Why You’ll Love This German Chocolate Sheet Cake

• No-fuss presentation, full flavor – Skip the hassle of stacking and frosting layers. A sheet cake gives you all the flavor without the stress.
• That topping! – Buttery, nutty, sweet, and slightly salty, the coconut-pecan topping is what sets this cake apart. It’s rich, sticky, and makes each bite unforgettable.
• Perfect for gatherings – It serves a crowd, holds up well at room temperature, and can be made a day ahead.
• Moist and tender crumb – Thanks to buttermilk and a precise baking method, the chocolate base stays soft and luxurious.
• Southern charm – This recipe captures a nostalgic homemade feel with classic ingredients and old-school flair.

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Preparation Phase & Tools to Use (Essential Tools and the Importance of Each Tool)

Before diving into the batter and frosting, it’s key to have your kitchen prepped with the right tools. A smooth process means a better cake—trust us on this.

• Sheet Pan (9×13 inch): This is the star of the show. It gives the cake its signature form—perfectly portioned and easy to serve. A heavy-duty metal pan is ideal for even baking.
• Mixing Bowls (at least 2 sizes): You’ll need one for the dry ingredients and one for the wet. This separation keeps the batter light and well incorporated.
• Electric Mixer (stand or hand-held): Creaming butter and sugar properly is essential for the cake’s texture. A mixer makes this task effortless and ensures a smooth batter.
• Saucepan: Crucial for cooking the coconut-pecan frosting. You’ll need even, gentle heat to caramelize the mixture without burning it.
• Rubber Spatula & Whisk: For scraping down sides, folding, and smooth mixing without overbeating.
• Cooling Rack: Allows the cake to cool completely before frosting, preventing the topping from sliding off.
• Measuring Cups & Spoons: Accuracy is everything in baking. Invest in a reliable set to avoid dry, sunken, or overly dense cake.

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Preparation Tips

• Bring ingredients to room temperature: Cold butter, eggs, or buttermilk can lead to a lumpy batter and uneven bake. Let them sit out for 30–45 minutes before starting.
• Toast the pecans and coconut: While optional, toasting enhances flavor and gives your topping more depth and crunch.
• Don’t overmix the batter: Once the wet and dry ingredients are combined, mix just until incorporated. Overmixing will toughen the cake.
• Use parchment or cooking spray: Lining or greasing your sheet pan ensures an easy release, keeping your cake’s bottom intact.
• Cool completely before frosting: The frosting will slide right off a warm cake. Patience here pays off.

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Ingredients for This German Chocolate Sheet Cake Recipe

Here’s everything you’ll need to make both the rich chocolate cake base and that iconic coconut-pecan frosting. Make sure to gather and measure everything out before you start—it makes the whole process smoother and more enjoyable.

For the Chocolate Cake:

• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk (room temperature)
• 1 teaspoon vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks (room temperature)
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans (toasted for extra flavor)

Optional Garnish:

• Extra chopped or halved pecans
• Lightly toasted coconut flakes

With these ingredients in hand, you’re ready to bake a cake that’s rich, flavorful, and absolutely unforgettable.

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan with butter or nonstick spray, or line it with parchment paper for easier removal. Set aside.

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Step 2: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together 1 cup softened butter and 2 cups sugar until the mixture is light and fluffy—about 3 to 5 minutes. This step builds the foundation for a soft cake texture.

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Step 3: Add Eggs and Vanilla

Add the 4 eggs, one at a time, mixing well after each addition. Then stir in 1 teaspoon vanilla extract.

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Step 4: Combine Dry Ingredients

In a separate bowl, sift together 1 ¾ cups flour, ½ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.

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Step 5: Alternate Mixing with Buttermilk

Add the dry mixture to the wet mixture in thirds, alternating with 1 cup buttermilk. Start and end with the dry ingredients. Mix just until combined—do not overbeat.

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Step 6: Add Boiling Water

Slowly stir in 1 cup boiling water. The batter will be thin, but that’s what gives the cake its moist, tender crumb.

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Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth out the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before frosting.

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Step 8: Make the Coconut-Pecan Frosting

In a medium saucepan over medium heat, combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and ½ cup butter. Stir constantly for 10–12 minutes, until the mixture thickens and turns golden. Remove from heat and stir in 1 teaspoon vanilla, 1 ½ cups coconut, and 1 cup toasted pecans.

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Step 9: Frost and Garnish

Once the cake is fully cooled, spread the warm coconut-pecan frosting evenly over the top. Optionally, sprinkle extra toasted coconut and pecan halves for decoration and added crunch.

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Step 10: Let Set and Serve

Allow the frosting to set slightly before slicing. Serve warm or at room temperature, and enjoy every luscious bite.

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Notes

• Toasting the coconut and pecans isn’t just a fancy extra—it enhances the flavor by adding depth and a subtle crunch to the topping. Toast them in a dry skillet over medium heat for 3–5 minutes or until golden and fragrant.
• This cake improves overnight. The flavors deepen, and the frosting settles beautifully into the crumb. It’s a great make-ahead dessert for parties or holidays.
• Customize the sweetness by adjusting the sugar in the frosting slightly—especially if you’re sensitive to rich desserts. Using dark chocolate cocoa powder also helps balance the sweetness with a touch of bitterness.

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Watch Out for These Mistakes While Cooking

• Pouring the boiling water too quickly into the batter – Always stir in the hot water slowly. This prevents the eggs from scrambling and keeps the batter smooth.
• Overbaking the cake – German Chocolate Cake should be moist, not dry. Start checking at the 30-minute mark, and remove once a toothpick comes out with a few moist crumbs.
• Frosting while the cake is warm – The topping will melt and slide off. Make sure the cake is fully cooled before spreading the frosting.
• Skipping the stirring when making frosting – The custard-like topping requires constant stirring. If left unattended, it can curdle or burn.
• Using cold ingredients – Especially eggs and buttermilk. Cold ingredients don’t mix as well and can result in an uneven texture.
• Under-toasting the pecans – If you’re toasting them, don’t rush it. Light browning brings out their natural oils and a nutty aroma that enhances the frosting.
• Using the wrong pan size – A different size pan can affect baking time and texture. Stick with a 9×13 inch pan unless you know how to adjust.
• Rushing the cooling process – If you’re in a hurry and try to frost a hot cake, the texture and look of your frosting will suffer.

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What to Serve With German Chocolate Sheet Cake?

German Chocolate Sheet Cake is undeniably rich and satisfying on its own, but pairing it with complementary flavors and textures can elevate your dessert experience. Whether you’re serving it at a party or as a weekend treat, these sides and drinks bring harmony and contrast to every bite.

8 Recommendations:

1. Fresh Berries
   A side of fresh raspberries or strawberries balances the cake’s richness with a pop of acidity and freshness.
2. Whipped Cream
   Light and airy whipped cream adds a gentle contrast to the dense cake and sweet frosting—especially if served unsweetened or lightly sweetened.
3. Vanilla Ice Cream
   Classic and creamy, vanilla ice cream melts beautifully over a warm slice of cake, creating a dreamy bite.
4. Espresso or Strong Coffee
   The bitter notes of coffee enhance the chocolate flavor and help cut through the sweetness of the frosting.
5. Unsweetened Iced Tea
   A refreshing palate cleanser that pairs well without overpowering the cake.
6. Salted Caramel Drizzle
   If you’re feeling indulgent, a thin drizzle of salted caramel over the frosting deepens the flavor and adds a sticky, sweet-salty finish.
7. Toasted Nuts
   Serve with extra toasted pecans or walnuts on the side for added crunch and nutty depth.
8. Coconut Cream Liqueur or Irish Cream
   A small glass of something creamy and boozy complements the dessert for an elegant finish to any meal.

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Storage Instructions

One of the great things about German Chocolate Sheet Cake is how well it stores without losing its texture or flavor.

• Room Temperature: If your kitchen isn’t too warm, you can store the cake covered at room temperature for up to 2 days. Use an airtight container or cover the pan tightly with foil or plastic wrap to keep it moist.
• Refrigeration: For longer storage (up to 5 days), place the cake in the refrigerator. Let it come to room temperature or warm it slightly before serving to soften the frosting and bring out the flavors.
• Freezing: Yes, this cake freezes well! Wrap individual slices or the whole sheet cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before serving.

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Estimated Nutrition (Per Slice – assuming 15 slices)

• Calories: 470
• Total Fat: 25g
• Saturated Fat: 12g
• Trans Fat: 0g
• Unsaturated Fat: 11g
• Cholesterol: 90mg
• Sodium: 210mg
• Carbohydrates: 58g
• Fiber: 2g
• Sugars: 43g
• Protein: 5g
• Serving Size: 1 slice (approx. 1/15 of cake)
• Category: Dessert
• Method: Baking
• Cuisine: American/Southern

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Frequently Asked Questions

1. Can I make the German Chocolate Sheet Cake in advance?

Absolutely! This cake actually tastes better the next day as the flavors develop and the frosting settles into the cake. Store it in the fridge and let it come to room temperature before serving.

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2. Can I use a different type of pan?

You can, but it may affect baking time. A 9×13-inch sheet pan is ideal, but you can also use two 8-inch round pans or a 10×10 square pan. Just keep an eye on the bake time and test with a toothpick.

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3. Is it okay to use sweetened condensed milk instead of evaporated milk in the frosting?

No—sweetened condensed milk is much thicker and sweeter. Evaporated milk is necessary for the right consistency and balance of sweetness in the coconut-pecan topping.

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4. What if I don’t have buttermilk?

You can make a quick substitute: Add 1 tablespoon of lemon juice or white vinegar to a cup of milk, stir, and let it sit for 5–10 minutes before using.

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5. Can I make this recipe gluten-free?

Yes, by substituting a good 1:1 gluten-free flour blend for the all-purpose flour. Just be sure the blend contains xanthan gum for structure.

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6. How do I keep the frosting from curdling?

Stir constantly and cook over medium heat—don’t rush it with high heat. If it starts to bubble too hard or cook too fast, lower the temperature immediately.

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7. Can I skip the pecans or coconut?

Yes, but keep in mind that both are key to the signature texture and flavor. You can reduce the amount or replace pecans with walnuts if you have a preference or allergy.

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8. How long will leftovers last?

Covered and refrigerated, leftovers will last up to 5 days. For best texture, allow slices to come to room temperature before enjoying.

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Conclusion

German Chocolate Sheet Cake is one of those classic desserts that never goes out of style—for good reason. It delivers layers of flavor in every slice: rich chocolate cake, buttery coconut-pecan topping, and a melt-in-your-mouth texture that keeps people coming back for more. Whether you’re baking it for a celebration or just to treat yourself, this recipe is a guaranteed crowd-pleaser with minimal fuss. It’s everything you love about traditional German chocolate cake, simplified into a single pan of sweet Southern comfort.

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