German Chocolate Sheet Cake easy, rich, and perfect for a crowd

This German Chocolate Sheet Cake is a simple way to get big chocolate flavor and a toasted coconut-pecan topping. It bakes in one pan, so cleanup is quick. Serve it at a family night, potluck, or any time you want a classic Southern-style treat. If you like other chocolate cakes, try this as a quick switch from a bundt by checking a similar cake here: Chocolate Bundt Cake.

Why Make German Chocolate Sheet Cake

This cake gives you deep chocolate taste with a buttery coconut-pecan topping that many people love. It uses common pantry items like cocoa, flour, eggs, and brown sugar. You can make it for a weeknight dessert or a party where you need to feed many people without baking many layers.

The sheet pan makes baking faster and simpler than layer cakes. It cools faster, so you can frost and serve sooner. The topping adds texture and a sweet, nutty contrast to the soft cake. It also stores well, so you can make it a day ahead and keep it fresh. In cooler months the toasted coconut and pecans feel cozy and warming. In summer, slice it small to keep portions light and still satisfy chocolate cravings.

Why You’ll Love This German Chocolate Sheet Cake

Cozy Flavor with Everyday Ingredients

This cake blends rich cocoa with brown sugar for warm flavor. The classic coconut-pecan topping adds chew and crunch. You do not need special tools or rare ingredients.

Quick to Make, Easy to Love

Mix, pour, bake, and top. The sheet pan cuts down time and effort. It works well when you want a homemade dessert fast and with little fuss.

Ingredients and Substitutions

What You’ll Need for This Recipe

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk (or milk + 1 tbsp vinegar)
• 2/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup hot water or hot coffee

For the topping:

• 1 cup evaporated milk or heavy cream
• 1 cup brown sugar, packed
• 4 tbsp butter
• 1 tsp vanilla
• 1 1/2 cups shredded sweetened coconut
• 1 cup chopped pecans

If you like adding veggies to desserts, you might enjoy other moist chocolate options like this Chocolate Zucchini Cake.

Smart Swaps for Dietary Needs

• Use gluten-free 1-to-1 flour to make it gluten-free.
• Swap coconut oil or a neutral oil for vegetable oil if needed.
• Use dairy-free milk and a coconut cream topping to make it vegan-ish (note: eggs need an egg replacer).
• For fewer nuts, cut pecans or leave them off.

Smart Variation (Optional)

• Add 1/2 cup chocolate chips into batter for extra chocolate chunks.
• Stir a bit of espresso powder into the batter for a deeper flavor.

How to Make German Chocolate Sheet Cake

Step-by-Step Cooking Instructions

1. Preheat oven to 350°F (175°C). Grease a 13×18-inch sheet pan.
2. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
3. In another bowl, mix buttermilk, oil, eggs, and vanilla. Stir into dry mix.
4. Add hot water or coffee and stir until smooth. Batter will be thin.
5. Pour batter into the prepared sheet pan and spread evenly.
6. Bake for 18–22 minutes, or until a toothpick comes out with a few crumbs.
7. While cake bakes, make topping: in a saucepan combine milk, brown sugar, and butter. Cook over medium heat until it thickens slightly (about 5–7 minutes). Remove from heat and stir in vanilla, coconut, and pecans.
8. Right after you remove the cake from the oven, spread the warm topping over the hot cake. Let cool completely before cutting.

For other festive cake ideas and themes, see this colorful Barbie Birthday Cake.

Tips for Texture, Timing & Tools

• Use hot coffee for a stronger chocolate taste.
• Do not overmix the batter. Mix until just combined.
• If your sheet pan is dark, check a few minutes earlier.
• Toast the pecans lightly for extra flavor and crunch.

Storage & Reheating

How to Store It Right

Store the cake in an airtight container or cover the pan with plastic wrap. Keep at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. If refrigerated, let it sit at room temperature 20–30 minutes before serving for best texture.

Reheating Without Losing Flavor

Warm individual slices in the microwave for 10–15 seconds. For a fresh-from-the-oven feel, warm the whole pan at low heat in the oven (about 300°F / 150°C) for 10 minutes, loosely covered so the topping does not dry out.

A Dish Worth Making Again and Again

This cake is reliable and forgiving. Make it for family dinners, potlucks, or birthdays. The simple steps and big flavor make it a repeat favorite.

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FAQs

Can I make this cake ahead of time?

Yes. You can bake it a day ahead and store it in the fridge. Bring it to room temperature before serving for the best texture.

Can I freeze the cake?

Yes. Wrap slices tightly in plastic and foil, then freeze up to 2 months. Thaw in the fridge overnight, then bring to room temperature before serving.

Can I skip the pecans or coconut?

Yes. The topping still works without them. You will lose some texture and flavor, but it will still be tasty.

How do I make the cake less sweet?

Use a little less brown sugar in the topping and reduce granulated sugar by 1/4 cup in the batter. Taste and adjust for your preference.

Conclusion

This German Chocolate Sheet Cake is an easy and tasty way to share chocolate and coconut-pecan flavor with friends and family. For another take or to compare methods, you can view a trusted recipe and notes at German Chocolate Sheet Cake I Heart Eating.