German Sheet Cake | Classic Coconut-Pecan

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I like recipes that don’t ask much from you but still feel impressive when you set them down on the table. This German Sheet Cake is exactly that. It uses basic techniques, no special equipment, and everything bakes in a single 9×13 pan. If multi-layer cakes feel like too much, this is a good way to get all the flavor with a lot less work.

I first leaned on this recipe when I needed a dessert that could feed a crowd without turning my kitchen into a mess. The batter comes together in one bowl, and the classic coconut pecan topping is cooked on the stove while the cake cools. It’s straightforward, there’s no piping or decorating, and you still end up with a moist chocolate cake that slices neatly and serves 20.

If you’re new to baking, this is a practical place to start. You’ll melt chocolate with hot water, whisk a simple batter, and cook a quick topping. Each step is controlled and predictable, and I’ll walk you through what things should look like so you don’t have to guess. Once you’ve made this German Sheet Cake once, it’s the kind of recipe you can repeat anytime you need a reliable, crowd-pleasing dessert.

Make German Sheet Cake

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Gathering Your Ingredients

For the cake:

• 4 ounces German sweet chocolate, chopped
• 1 cup boiling water
• 1/2 cup oil (neutral, like canola or vegetable)
• 1/2 cup buttermilk, at room temperature if possible
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the coconut pecan topping:

• 3 egg yolks
• 1 cup evaporated milk
• 1 1/2 cups packed brown sugar
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 2 1/2 cups sweetened shredded coconut
• 1 1/2 cups chopped pecans

Basic info:

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 20

Your Step Guide

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch metal baking pan, making sure to get into the corners, then set it aside.
2. Place the chopped German sweet chocolate in a large heatproof mixing bowl. Using a bigger bowl now means fewer dishes later.
3. Carefully pour the boiling water over the chocolate. Let it sit undisturbed for about 5 minutes so the heat can soften and melt the chocolate.
4. After resting, whisk or stir the mixture until the chocolate is completely melted and the liquid looks smooth and uniform. There shouldn’t be any visible chocolate pieces.
5. Add the oil, buttermilk, and granulated sugar to the bowl. Whisk until everything is well combined and the mixture looks glossy and consistent.
6. Whisk in the eggs and vanilla extract. Mix just until the eggs are fully blended and the batter looks smooth. Stop whisking once there are no streaks of egg left.
7. Add the flour, cocoa powder, baking powder, baking soda, and salt on top of the wet mixture. Gently stir with a spatula or wooden spoon until the dry ingredients are just incorporated. The batter should be smooth but a few small lumps are fine. Avoid overmixing to keep the cake tender.
8. Pour the batter into the prepared pan, spreading it into an even layer. Make sure the corners are filled so the cake bakes level.
9. Bake for 25–35 minutes, or until the top springs back lightly when touched and a wooden toothpick inserted in the center comes out clean or with a few moist crumbs, but no wet batter.
10. Place the pan on a cooling rack and let the cake cool to room temperature. This helps the topping sit nicely instead of sliding or soaking in too much.
11. While the cake cools, make the topping. In a large saucepan, add the egg yolks, evaporated milk, and brown sugar.
12. Whisk the mixture until it’s smooth and the sugar is mostly dissolved. This helps the yolks distribute evenly and reduces the risk of scrambling later.
13. Add the butter to the saucepan.
14. Set the saucepan over low heat. Cook gently, whisking regularly so the mixture doesn’t stick or clump on the bottom.
15. Continue cooking for about 10 minutes, whisking often, until the mixture thickens. It should coat the back of a spoon and look like a pourable custard. Do not boil hard; keep the heat low to avoid curdling.
16. Remove the saucepan from the heat.
17. Whisk in the vanilla extract until evenly combined.
18. Add the shredded coconut and chopped pecans. Stir until everything is evenly coated and you have a thick, scoopable topping.
19. Let the topping cool for about 15 minutes. It will thicken a bit more as it cools, which makes it easier to spread without tearing the cake.
20. Spread the topping evenly over the cooled cake, pressing it gently toward the edges. Let the cake sit until everything is at room temperature and set before slicing and serving.

Pan Size and Material Tips

A 9×13-inch metal pan is the most reliable choice for this German Sheet Cake. Metal conducts heat efficiently, so the cake bakes evenly and the edges set without becoming dry. Glass or ceramic pans tend to heat more slowly and then hold heat longer, which can lead to overbaking around the sides before the center is fully done. If you only have a glass pan, reduce the oven temperature by about 25°F and start checking for doneness a bit earlier. Avoid very dark nonstick pans unless you know how your oven runs, as they can brown the bottom quickly; if using one, check the cake on the early side. Whatever pan you choose, make sure it’s not warped so the batter doesn’t pool to one side.

Coconut Pecan Topping Tricks

For the coconut pecan topping, steady, low heat is more important than speed. If you rush and turn the heat up, the egg yolks can scramble, giving you a lumpy texture instead of a smooth, custard-like base. Stir regularly, scraping the bottom and sides of the pan so nothing sticks. The mixture is ready when it thickly coats the back of a spoon and leaves a clear line when you run your finger through it. Toasting the pecans lightly beforehand deepens their flavor, but let them cool before stirring into the topping so they don’t thin it out. If the topping feels too loose, give it extra cooling time; it thickens significantly as it stands.

Recipe FAQ: Common Questions

Can I make German Sheet Cake ahead of time for the next day?

Yes, this cake works well made a day in advance. For the best texture, let the baked cake cool completely, top it with the cooled coconut pecan mixture, and then cover the pan tightly. You can keep it at cool room temperature for a day, or refrigerate it if your kitchen is warm. If refrigerated, let the cake sit out for about 30–45 minutes before serving so the topping softens slightly and the flavors come through better. Avoid freezing the assembled cake, as the topping can change texture.

Why is my cake dry or dense instead of soft and moist?

Dry or dense cake usually comes from a few common issues. Overmixing the batter after adding the flour can develop extra gluten, making the crumb tougher, so stop stirring as soon as the dry ingredients disappear. Overbaking also dries the cake, so begin checking with a toothpick at the early end of the bake time and remove it once it’s just done. Measuring flour by scooping directly from the bag can pack it too tightly; instead, stir the flour, spoon it into your measuring cup, and level it off. Finally, make sure your oven is properly preheated and not running hot, which can cause the cake to rise fast and then become dry.

Continue to Content

German Sheet Cake

An easy, from-scratch German chocolate sheet cake that stays moist and is finished with a classic coconut-pecan topping. Quick to assemble and perfect for feeding a crowd, it delivers the familiar rich chocolate flavor with a gooey, nutty topping.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 20 servings

Equipment

• 9x13-inch metal baking pan
• large heat-proof bowl
• whisk
• large saucepan
• spatula

Ingredients

  

Cake:

• 4 ounces German sweet chocolate chopped
• 1 cup boiling water
• 1/2 cup oil
• 1/2 cup buttermilk
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Topping:

• 3 egg yolks
• 1 cup evaporated milk
• 1 1/2 cups brown sugar packed
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 2 1/2 cups sweetened shredded coconut
• 1 1/2 cups pecans chopped

Instructions

 

• Gather all ingredients. Preheat the oven to 350°F (175°C) and grease a 9x13-inch metal baking pan; set aside.

For Cake:

• Place the chopped German sweet chocolate in a large heatproof bowl. Pour the boiling water over it, let sit about 5 minutes, then stir until the chocolate melts and the mixture is smooth.
• Whisk the oil, buttermilk, and granulated sugar into the melted chocolate until combined and glossy.
• Beat in the eggs and vanilla until evenly incorporated.
• In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt; then fold these dry ingredients into the wet mixture just until blended—avoid overmixing.
• Spread the batter in the prepared pan and smooth the top.
• Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool to room temperature.

For Topping:

• In a large saucepan, whisk together the egg yolks, evaporated milk, and packed brown sugar until smooth.
• Add the butter and place the pan over low heat. Cook, whisking frequently, until the mixture thickens, about 10 minutes.
• Remove the pan from heat, stir in the vanilla, then fold in the shredded coconut and chopped pecans. Let the topping cool roughly 15 minutes so it thickens slightly.
• Spread the warm topping evenly over the cooled cake. Allow the cake to come to room temperature and the topping to set before slicing and serving.

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