German Chocolate Sheet Cake is a rich, chocolatey dessert topped with a decadent coconut-pecan frosting that’s buttery, gooey, and absolutely unforgettable. This classic Southern treat delivers everything you love about a traditional German chocolate cake, but in an easy-to-make sheet cake format that’s perfect for feeding a crowd. Whether you’re celebrating a birthday, bringing dessert to a potluck, or just treating yourself to a homemade indulgence, this cake is a total showstopper. It’s the kind of dessert that draws people back for seconds, with layers of flavor and texture that feel homemade and full of love.
This sheet cake version simplifies the traditional layer cake by baking the batter in one large pan, which means no stacking, no fancy decorating, and no stress. The soft, tender chocolate cake has just the right amount of cocoa flavor without being too rich, and the topping is what truly makes it special—loaded with sweetened coconut, toasted pecans, and a buttery caramel-like sauce that seeps into every bite. It’s comfort food at its finest and always a crowd favorite.
Store leftover German Chocolate Sheet Cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To keep it moist, cover the pan tightly with foil or plastic wrap. For longer storage, you can freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight before serving.
This recipe makes one 9×13-inch cake and serves about 12 to 16 people. It’s ideal for gatherings, holidays, or anytime you want a homemade dessert that’s impressive yet simple to make.
You’ll love this recipe because it delivers rich chocolate flavor with a luscious, nutty topping that’s impossible to resist. It’s easy to transport, doesn’t require stacking layers, and has all the charm of a homemade classic. Plus, it tastes even better the next day, making it a great make-ahead dessert.
You’ll need a 9×13-inch baking pan, mixing bowls, electric mixer or whisk, saucepan for the frosting, spatula, and measuring cups and spoons.
Make sure the butter is softened for easy mixing. Don’t overmix the cake batter—just blend until combined. For the topping, stir constantly while cooking to prevent sticking and achieve that glossy, caramel texture.
Ingredients
For the cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup hot water
For the topping:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans, toasted
Directions
Preheat oven to 350°F and grease a 9×13-inch baking pan. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Add dry ingredients to wet, alternating with buttermilk. Stir in hot water until smooth. Pour into pan and bake for 35–40 minutes or until a toothpick comes out clean. Cool completely.
For the topping, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 10–12 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly, then spread over cooled cake.
For variations, add a layer of chocolate ganache beneath the coconut topping or drizzle melted chocolate over the top. You can also try using walnuts or almonds in place of pecans if you prefer.