5-Ingredient German Chocolate Sheet Cake Recipe | Rich & Moist Chocolate Dessert

Introduction

This German Chocolate Sheet Cake Recipe is a beloved classic for good reason. It features a rich, moist chocolate cake base topped with a luscious, gooey frosting full of coconut and pecans. Perfect for serving a crowd, this sheet cake is a guaranteed hit at any gathering, whether it’s a family get-together, holiday party, or special occasion.

The combination of chocolate, coconut, and pecans creates a mouthwatering dessert that’s both comforting and decadent. Let’s dive into this simple yet delicious recipe!

Ingredients

For the Cake:

2 cups all-purpose flour
2 cups white sugar
¼ cup cocoa powder
1 cup water
½ cup butter (1 stick)
½ cup shortening
4 oz German baking chocolate
½ cup buttermilk
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 teaspoon vanilla

For the Frosting:

1 (12 oz) can evaporated milk
3 egg yolks
¾ cup butter
1 cup sugar
½ cup brown sugar
1 ½ cups shredded coconut
1 ½ cups pecans, roughly chopped
1 ½ teaspoons vanilla

For a perfect side dish to complement this cake, try making a refreshing easy creamy cucumber salad recipe.

How To Make German Chocolate Sheet Cake Recipe

1. Preheat Oven & Prep Pan

Preheat your oven to 400°F (205°C) and grease a sheet pan.

2. Mix Dry Ingredients

In a large bowl, mix together the flour, white sugar, and cocoa powder.

3. Prepare Wet Ingredients

In a small saucepan, add the water, butter, shortening, and German baking chocolate. Bring the mixture to a boil over medium heat. Once smooth and fully combined, pour it into the bowl with the dry ingredients and whisk until well combined.

4. Finish the Batter

Stir in the buttermilk, baking soda, salt, eggs, and vanilla, mixing until the batter is smooth.

5. Bake the Cake

Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

How To Make the Frosting

1. Cook the Base

In a medium-sized saucepan, combine the evaporated milk, egg yolks, butter, sugar, and brown sugar. Place the saucepan over medium heat and bring the mixture to a boil. Lower the heat to a simmer and stir frequently, cooking for 10-12 minutes until thickened. Remove from the heat.

2. Add Mix-Ins

Stir in the shredded coconut, chopped pecans, and vanilla.

3. Frost & Chill

Let the frosting cool slightly, then spread it evenly over the cooled cake. Chill the cake for 1-2 hours before serving to allow the frosting to set.

Tips & Variations

Add more texture: If you like a crunchier topping, try adding more chopped pecans or even a handful of chocolate chips to the frosting.
Make it richer: For a richer frosting, add more butter or use heavy cream instead of evaporated milk.

For a more wholesome side, you can pair this cake with a hearty vegetable soup for a satisfying meal.

Storage

This German Chocolate Sheet Cake Recipe can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, refrigerate the cake for up to 5 days. The frosting will stay firm and delicious, just like the day you made it!

Time & Yield

Prep Time: 20 minutes
Cook Time: 20-22 minutes
Total Time: 40-45 minutes (plus chilling time)
Yield: Serves 12-16 people

Tools Used

Sheet pan
Mixing bowls
Saucepan
Whisk

Final Thoughts –German Chocolate Sheet Cake Recipe

This German Chocolate Sheet Cake Recipe is a perfect dessert for any occasion. Its rich, moist chocolate cake base and gooey coconut-pecan frosting make it a crowd favorite. Whether you’re celebrating a special event or simply enjoying a sweet treat at home, this cake is guaranteed to satisfy your chocolate cravings. It’s simple, delicious, and sure to be a hit with everyone!

For more great dessert ideas, check out Allrecipes, where you’ll find even more recipes to try!