German Chocolate Sheet Cake is a delightful dessert that marries the rich, deep flavors of chocolate with the tropical sweetness of coconut and pecans. This moist chocolate cake is a variation on the classic German chocolate cake, originally created in the United States and celebrated for its unique combination of flavors. The cake is perfect for gatherings, birthdays, or any festive occasion, making it a favorite among chocolate dessert recipes. The ease of preparing a sheet cake format means it’s not just indulgent but also practical, allowing you to serve a crowd without the fuss of layer cakes.

Ingredients

• For the Chocolate Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
• For the Coconut Pecan Frosting:
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

Steps / Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 13×18-inch sheet cake pan.
2. Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
3. Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until fully combined.
4. Add Boiling Water: Carefully stir in the boiling water until the batter is smooth. The batter will be thin, which is normal.
5. Bake the Cake: Pour the batter into the prepared sheet pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the Frosting: In a saucepan, combine sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly until it comes to a boil. Boil for 2 minutes without stirring.
8. Mix in Coconut and Pecans: Remove the saucepan from heat and stir in vanilla, shredded coconut, and chopped pecans. Allow the frosting to cool slightly until it thickens.
9. Frost the Cake: Once the cake is completely cool, spread the coconut pecan frosting evenly over the top of the cake.
10. Serve and Enjoy: Cut into squares and serve your delicious German Chocolate Sheet Cake. Enjoy the sweet, indulgent flavors!

Tips & Tricks

To ensure your German Chocolate Sheet Cake turns out perfectly, here are some handy tips: You can learn more about this topic.

• Quality Ingredients: Use high-quality cocoa powder for the best chocolate flavor. Natural cocoa will give a different taste compared to Dutch-processed cocoa.
• Eggs at Room Temperature: For a fluffier cake, use eggs that are at room temperature to help them blend more easily with the other ingredients.
• Storing Leftovers: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The cake can also be frozen for up to 3 months; just be sure to wrap it well.
• Make Ahead: You can bake the cake a day in advance. Just add the frosting on the day you plan to serve it.
• Avoiding Overmixing: Be careful not to overmix the batter once the flour is added, as this can result in a dense cake.

Variations

If you wish to customize your German Chocolate Sheet Cake, consider these delicious variations: Check out our related guide for more tips.

• Nut-Free Version: Omit the pecans in the coconut pecan frosting, or replace them with other nuts if desired.
• Gluten-Free Adaptation: Substitute all-purpose flour with a gluten-free flour blend, ensuring it’s a one-to-one substitution.
• Different Flavors: Add a hint of espresso powder to the cake batter to enhance the chocolate flavor, or try adding almond extract for a different twist.

Serving Suggestions

German Chocolate Sheet Cake is best served slightly warm or at room temperature. For an extra indulgent treat, pair it with fresh whipped cream or a scoop of vanilla ice cream. This cake also makes an excellent dessert for gatherings, as it’s easy to slice and serve, allowing everyone to enjoy this rich chocolate dessert.

With its moist texture and delightful coconut pecan frosting, your German Chocolate Sheet Cake is sure to impress your family and friends at your next celebration!

German Chocolate Sheet Cake

★★★★★ 5 from 1 vote

Course: Dessert Cuisine: American Difficulty: Easy

🍽️

Servings

12

⏱️

Prep Time

15 min

🍳

Cook Time

35 min

🔥

Calories

—

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German Chocolate Sheet Cake is a delightful dessert that marries the rich, deep flavors of chocolate with the tropical sweetness of coconut and pecans. This moist chocolate cake is a variation on the classic German chocolate cake, originally created in the United States and celebrated for its unique combination of flavors.

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Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup granulated sugar (for frosting)
• 1/2 cup evaporated milk
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract (for frosting)
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

Directions

1.

Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch sheet cake pan.

2.

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.

3.

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until fully combined.

4.

Carefully stir in the boiling water until the batter is smooth. The batter will be thin, which is normal.

5.

Pour the batter into the prepared sheet pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

6.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

7.

In a saucepan, combine sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly until it comes to a boil. Boil for 2 minutes without stirring.

8.

Remove the saucepan from heat and stir in vanilla, shredded coconut, and chopped pecans. Allow the frosting to cool slightly until it thickens.

9.

Once the cake is completely cool, spread the coconut pecan frosting evenly over the top of the cake.

10.

Cut into squares and serve your delicious German Chocolate Sheet Cake. Enjoy the sweet, indulgent flavors!