German Chocolate Sheet Cake
This 7-ingredient German Chocolate Sheet Cake is so simple to make in under an hour. It’s the easiest crowd-pleasing dessert to transport to any potluck or gathering. If you love chocolate and coconut, this cake is for you!
German Chocolate Cake happens to be my husband’s favorite! The combination of chocolate, coconut, and nuts is just too decadent to deny. I wanted to make an easier version for a family party one day and that’s how this German Chocolate Sheet Cake was born (and it’s hubby approved too!).
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It’s rich, fudgy, and ready to enjoy in an hour and uses a box cake mix as the base to make things streamlined and quick. It’s now become a family favorite for so many occasions. If you love a sheet cake, my White Texas Sheet Cake and Peanut Butter Sheet Cake are two others to try.
Table of Contents
why you’ll love this recipe
- 7 ingredient cake recipe. This is really a cake for any level of baker since it uses a box cake mix as the base with other easy-to-find store-bought ingredients.
- Perfect for any occasion with a crowd. No matter what church gathering, picnic, or potluck I bring this German Chocolate Sheet Cake too, it vanishes in a matter of minutes.
- Easy to make in advance. You can bake the cake layer the day before for easier entertaining.
ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Box German chocolate cake mix: Use a box cake mix as the base for ease.
- Instant coconut cream pudding mix: Adds richness and moisture to the boxed cake, plus a hint of coconut flavor too.
- Milk: Gives moisture to the cake mix.
- Vegetable or canola oil: A neutral oil that is the second ingredient to prevent the cake from becoming dry.
- Large eggs: Binds the cake batter together.
- Sour cream: Adds tang and keeps the cake tender.
- Coconut pecan frosting: Use store-bought for simplicity here.
Tools You’ll Need
how to make german chocolate sheet cake
- Preheat the oven to 350°F. Lightly grease a 15 x 10-inch sheet pan with nonstick cooking spray or butter.
- In a large bowl, whisk together the cake mix, pudding mix, milk, oil, eggs, and sour cream.
- Fold in 1 can of the coconut pecan frosting until smooth and well combined.
- Pour the batter into the prepared sheet pan and spread into an even layer.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
- Scoop or spoon the remaining can of coconut pecan frosting evenly over the top of the cooled cake, and spread in an even layer with an offset spatula.
- Slice and serve directly from the pan. If desired, serve with whipped cream, ice cream, and toasted chopped pecans.
expert tips
- Frosting, as well as pudding mix, keep the cake layer rich and moist. That’s my secret with this German Chocolate Sheet Cake. Both ingredients really add rich flavor and the best texture to the cake batter.
- Don’t over-bake the cake. Use the toothpick test to make sure it’s ready to be removed from the oven to cool completely.
- Cool the cake before frosting. If the cake is warm, then the frosting will melt and become messy.
- You can swap the coconut pudding mix for vanilla or chocolate if you desire. We just love the extra coconut flavor it adds to the coconut cake mix base.
- For even more delicious flavor and texture, top the cake with shredded coconut and toasted and chopped pecans. It’s worth it, I guarantee it!
storage
Store any leftover German Chocolate Sheet Cake in an airtight container at room temperature for up to 4 days. You can freeze slices of the cake too for up to 2 months.
If you want to make this cake ahead of time, go for it! The flavors get better with time.
Frequently Asked Questions
Yes, there are nuts in the frosting, but you can add extra chopped pecans if you wish.
You could also use water or even half water and half coffee, but we love the richness the milk adds.
No! You can easily use vanilla if you prefer.
more easy cake recipes
German Chocolate Sheet Cake
Ingredients
- 13.25 ounce box German chocolate cake mix
- 3.4 ounce instant coconut cream pudding mix
- 1 cup milk
- 1/2 cup vegetable or canola oil
- 4 large eggs
- 1/3 cup sour cream
- 2 15.5 ounce cans coconut pecan frosting divided
Instructions
- Preheat the oven to 350°F. Lightly grease a 15 x 10-inch sheet pan with nonstick cooking spray or butter.
- In a large bowl, whisk together the cake mix, pudding mix, milk, oil, eggs, and sour cream.
- Fold in 1 can of the coconut pecan frosting until smooth and well combined.
- Pour the batter into the prepared sheet pan and spread into an even layer.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
- Scoop or spoon the remaining can of coconut pecan frosting evenly over the top of the cooled cake, and spread in an even layer with an offset spatula.
- Slice and serve directly from the pan. If desired, serve with whipped cream, ice cream, and toasted chopped pecans.
Notes
- Frosting, as well as pudding mix, keep the cake layer rich and moist. That’s my secret with this German Chocolate Sheet Cake. Both ingredients really add rich flavor and the best texture to the cake batter.
- Don’t over-bake the cake. Use the toothpick test to make sure it’s ready to be removed from the oven to cool completely.
- Cool the cake before frosting. If the cake is warm, then the frosting will melt and become messy.
- You can swap the coconut pudding mix for vanilla or chocolate if you desire. We just love the extra coconut flavor it adds to the coconut cake mix base.
- For even more delicious flavor and texture, top the cake with shredded coconut and toasted and chopped pecans. It’s worth it, I guarantee it!
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
