Name: German Chocolate Sheet Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; ½ cup brown sugar; 3 large eggs; 1 cup buttermilk; 2 teaspoons vanilla extract; 1 cup evaporated milk; ¾ cup brown sugar (for topping); ½ cup unsalted butter (for topping); 1 ½ cups sweetened shredded coconut; 1 cup chopped pecans; 1 teaspoon vanilla extract (for topping)

Moist, rich, and brimming with the irresistible combination of chocolate, coconut, and pecans, this German Chocolate Sheet Cake is a true Southern classic. Perfect for birthdays, potlucks, or just because your sweet tooth says so, this cake is the kind of dessert that wins over crowds with one bite. The fudge-like chocolate cake base supports a thick, caramelized coconut-pecan topping that sets into a chewy, toasty crown of flavor.

Unlike traditional layer cakes, this easy sheet cake format makes it much simpler to serve and store, and the flavor? Still just as dreamy. Whether you’re baking for a gathering or simply want a slice of comfort at the end of your day, this recipe brings homemade bakery charm straight to your kitchen.

What Kind of Chocolate Should I Use?

For a truly rich and satisfying cake, use high-quality unsweetened cocoa powder. It gives the cake its deep chocolate flavor without being overly sweet, so the topping can shine. Dutch-processed cocoa is an excellent option for a smoother finish.

Ingredients for the German Chocolate Sheet Cake

Cocoa Powder: This is the heart of the chocolate flavor. Choose a good-quality, unsweetened version to keep the cake moist and decadent.

Buttermilk: Adds tang and moisture, resulting in a tender crumb that balances the richness of the chocolate.

Butter: Used both in the cake and in the coconut-pecan topping, butter provides richness and depth.

Eggs: Essential for structure and binding. They help give the cake its soft, spongy texture.

Granulated Sugar & Brown Sugar: A mix of the two adds complexity. Brown sugar gives a caramel note that pairs beautifully with the topping.

All-Purpose Flour: The main structural ingredient. Make sure to spoon and level for accurate measurement.

Baking Soda: A key leavening agent that helps the cake rise evenly in the sheet pan.

Vanilla Extract: Enhances all the other flavors, both in the cake and the topping.

Sweetened Shredded Coconut: Toasty, chewy, and naturally sweet—a must-have in the signature topping.

Chopped Pecans: Provide that essential crunch and nutty contrast to the sticky topping.

Evaporated Milk: Used in the topping to create that glossy, caramel-like finish.

Salt: Just a pinch to bring balance and prevent the cake from tasting flat.

How To Make the German Chocolate Sheet Cake

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

Step 2: Make the Chocolate Batter

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, beat the butter and both sugars until fluffy. Add eggs one at a time, followed by the vanilla extract and buttermilk. Gradually mix in the dry ingredients until just combined.

Step 3: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before adding the topping.

Step 4: Prepare the Coconut-Pecan Topping

In a medium saucepan over medium heat, combine butter, brown sugar, and evaporated milk. Stir until the mixture thickens and bubbles. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.

Step 5: Assemble the Cake

Spread the warm coconut-pecan mixture evenly over the cooled cake. Let it set for 20–30 minutes to firm up before slicing.

How to Serve and Store German Chocolate Sheet Cake

This cake is at its best when served slightly warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

To store, cover the cake with plastic wrap or transfer to an airtight container. It will keep at room temperature for up to 3 days or refrigerated for up to 5 days. The topping may firm up in the fridge but will soften again when brought to room temperature.

What to Serve With German Chocolate Sheet Cake?

Vanilla Bean Ice Cream

Creamy and cool, it balances the cake’s richness perfectly.

Fresh Berries

Strawberries or raspberries offer a tart contrast and refreshing pop of color.

Whipped Cream

Light and airy, it adds a soft touch without overpowering the flavor.

Hot Coffee or Espresso

The bold notes of coffee complement the deep chocolate and sweet topping.

Salted Caramel Drizzle

Amp up the decadence with a little extra drizzle on top.

Toasted Coconut Flakes

Sprinkle over each slice for added texture and beauty.

Pecan Pralines

Serve on the side for a crunchy twist to echo the cake’s nutty top.

Want More Cake Ideas with a Twist?

If this German Chocolate Sheet Cake won your heart, explore more delightful creations below:

Chocolate Raspberry Drip Cake for a berry-chocolate dream.
Sweet Potato Cinnamon Roll Cake with spiced warmth.
Lemon Cake to Die For when you crave bright citrus zing.
Strawberry Cheesecake Bundt Cake with creamy tang.
Pumpkin Spice Latte Cupcakes for fall flavors in cupcake form.

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And let me know in the comments how yours turned out. Did you use extra pecans? Maybe added a layer of ganache? I love hearing how others add their own magic. Questions are welcome too—let’s bake better together.

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