Sometimes, the best desserts are the ones you can pull together without a fuss, especially when friends or family stop by without much warning. This Sheet Cake German Chocolate fits that exact moment — it’s rich and comforting but easy enough to serve in neat squares, no fancy plating necessary. The deep cocoa flavor combined with that gooey coconut-pecan topping creates a nostalgic vibe that somehow feels both homemade and indulgent.
I remember the last time I made this cake, the afternoon was a little chaotic — I was halfway through tidying up when my phone buzzed with a message that a couple of old friends were nearby and wanted to swing by. I hadn’t even started dessert yet. So I dove into this recipe, which is forgiving enough that I didn’t have to stress about every single step. The smell of cocoa and toasted pecans filled the kitchen, and honestly, I was a bit distracted peeling an onion for dinner at the same time, so I lost track of exact timing somewhere between the frosting and the cake cooling. But the end result was worth it — warm, sweet, and perfect for sharing with just a casual coffee or a cold glass of milk.
It’s the kind of cake that invites you to grab a second piece, even if you’re telling yourself you shouldn’t. Plus, because it’s baked in a sheet pan, you get those perfectly even edges that are crispier than the middle, which might just become your new favorite bite.
- Rich chocolate flavor balanced by a luscious coconut-pecan frosting that’s both sticky and crunchy.
- Simple to serve and slice, making it ideal for casual get-togethers or potlucks.
- It’s simple — and that’s kind of the point. No complicated piping or layers, just straight-up comfort.
- While it does take some time to bake and cool, the hands-on prep is surprisingly quick.
- The frosting can be a bit sticky to spread, so a little patience goes a long way.
If you’re worried about pulling this off, just remember no one’s expecting perfection, especially when you’re juggling other things in the kitchen. A warm slice of this cake with its gooey topping feels like a hug, even if the edges aren’t perfectly smooth or you smudged a bit of frosting on the counter.
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Sheet Cake German Chocolate
- Total Time: 50 minutes
- Yield: 12 1x
Description
A rich and moist German Chocolate sheet cake topped with a classic coconut-pecan frosting. Perfect for gatherings and easy to serve in squares.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 cup unsalted butter
1 cup water
1/2 cup buttermilk
3 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1 1/2 cups shredded sweetened coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup unsalted butter
3 large egg yolks
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a medium saucepan, combine the butter and water. Bring to a boil over medium heat, stirring occasionally.
Pour the hot butter and water mixture into the dry ingredients and stir until combined.
Add the buttermilk, eggs, and vanilla extract to the batter and beat until smooth.
Pour the batter into the prepared sheet pan and spread evenly.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the frosting: In a medium saucepan, combine the sweetened condensed milk, butter, and egg yolks.
Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 10 minutes.
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let cool slightly.
When the cake is done, remove it from the oven and allow it to cool for 10 minutes.
Spread the coconut-pecan frosting evenly over the warm cake.
Allow the cake to cool completely before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
When it comes to kitchen gear, no fancy tools are needed — just a reliable sheet pan and a saucepan for the frosting. I usually like to serve this cake with a simple scoop of vanilla ice cream or even a dollop of whipped cream to balance the richness. Sometimes, I swap out pecans for walnuts just because that’s what I have, though it slightly changes the texture and flavor. If you’re in a hurry, you can make the frosting a bit thinner by reducing the cooking time, but it might not set quite as well. Also, I haven’t tried it myself, but some folks mention that adding a pinch of cinnamon or espresso powder to the batter gives a nice depth, though I keep it classic most times.
FAQ
Can I make this cake ahead of time? Yes, you can bake and frost it a day before serving. Just store it in an airtight container at room temperature or in the fridge if it’s warm.
What’s the best way to store leftovers? Leftovers keep well covered for a few days at room temp, but refrigerating extends freshness. Just bring the cake back to room temperature before serving to enjoy the best texture.
Is the frosting difficult to make? It requires attention while cooking to avoid scrambling the eggs, but stirring constantly helps. It’s worth the little effort for that classic texture.
Next time unexpected guests pop in or you just want a reliable crowd-pleaser, this Sheet Cake German Chocolate is ready to be your go-to. Grab your pan and get ready to impress without the stress.