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German chocolate sheet cake topped with coconut pecan frosting, shredded coconut, and whole pecans on a white plate in a bright kitchen setting

Easy German Chocolate Sheet Cake Recipe for Any Occasion - Crowd-Pleasing, Simple, and Delicious

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 14 Servings

Ingredients
  

  • For the Cake:
  • All-purpose flour
  • Granulated sugar
  • Unsweetened cocoa powder
  • Baking soda
  • Baking powder
  • Kosher salt
  • Buttermilk (or milk + lemon juice/vinegar)
  • Neutral oil (canola or vegetable)
  • Large eggs
  • Vanilla extract
  • Hot coffee or hot water
  • For the Coconut-Pecan Frosting:
  • Unsalted butter
  • Evaporated milk (not sweetened condensed)
  • Light brown sugar
  • Granulated sugar
  • Egg yolks
  • Vanilla extract
  • Sweetened shredded coconut
  • Chopped pecans, toasted if possible
  • Pinch of salt

Instructions
 

  • Heat the oven and prep the pan. Set your oven to 350°F (175°C). Grease a 9x13-inch pan or a 10x15-inch jelly roll pan. Line with parchment for easy lifting, then lightly grease again.
  • Whisk dry ingredients. In a large bowl, whisk 2 cups flour, 1¾ cups sugar, ¾ cup cocoa powder, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and 1 teaspoon salt until combined. Breaking up cocoa lumps now gives you a smoother batter later.
  • Mix wet ingredients (minus the hot liquid). Add 2 large eggs, 1 cup buttermilk, ½ cup oil, and 2 teaspoons vanilla. Whisk until glossy and mostly smooth. The batter will be thick—that’s okay.
  • Add hot coffee or water. Pour in 1 cup hot coffee (or hot water) and whisk gently until fully combined. The hot liquid blooms the cocoa for better flavor and a looser batter that bakes up tender.
  • Pour and bake. Scrape into the prepared pan and smooth the top. Bake 22–28 minutes for a 9x13 or 18–24 minutes for a jelly roll pan. The cake is done when a toothpick comes out with a few moist crumbs and the center springs back lightly.
  • Cool the cake. Place the pan on a rack and let the cake cool until just barely warm. You can frost while slightly warm so the topping hugs the surface, but not so hot that it slides.
  • Make the frosting. In a medium saucepan, whisk 1 cup evaporated milk, ½ cup brown sugar, ½ cup granulated sugar, 3 egg yolks, and a pinch of salt. Add ½ cup unsalted butter (cut into pieces). Cook over medium heat, stirring constantly, until thick, glossy, and bubbling, about 8–10 minutes. It should coat the back of a spoon.
  • Finish the frosting. Remove from heat. Stir in 1½ teaspoons vanilla, 1½ cups sweetened shredded coconut, and 1 cup chopped pecans (toast them first for extra flavor). Let it sit 5 minutes to firm up slightly.
  • Frost the cake. Spoon the warm frosting over the cooled or slightly warm cake. Spread to the edges with an offset spatula. It will set as it cools, making clean slices.
  • Serve. Let the topping set 20–30 minutes. Slice into squares and serve as is, or with a small dollop of whipped cream for a lighter contrast.