German Chocolate Sheet Cake

German Chocolate Sheet Cake is a moist and rich cake that’s topped with a gooey coconut-pecan frosting. It’s not overly dense or too sweet either. I think it’s a perfect cake for any celebration, and if you’re not a fan of pecans, feel free to omit them. It will still be undeniably delicious!

If you’re looking for a decadent & indulgent dessert that’s not overly heavy, you’ve come to the right place. When you make a moist and tender chocolate cake and pair it with a luscious coconut-pecan frosting, you get the perfect cake. The addition of coconut just sends it over the top. I’ve really been in the mood for a comforting treat, and this decadent cake reminds me of special occasions and celebrations. Not a fan of pecans? Don’t worry, it’s still delicious without them.

Kitchen Equipment Needed

• 9×13 inch baking pan
• Mixing bowls
• Whisk
• Hand mixer or stand mixer
• Saucepan
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

Ingredients

For the Cake:

• 1 cup unsalted butter
• 1 cup water
• 1/4 cup cocoa powder
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, lightly beaten
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans (optional)

Directions

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
   • In a medium saucepan, combine the butter, water, and cocoa powder. Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool slightly.
   • In a large mixing bowl, whisk together the sugar, flour, baking soda, and salt. Add the cocoa mixture and beat until smooth.
   • Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and vanilla extract until well combined.
   • Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a cooling rack.
2. Prepare the Frosting:
   • In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
   • Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans (if using). Let the frosting cool to room temperature before spreading it over the cooled cake.
3. Assemble the Cake:
   • Spread the cooled frosting evenly over the top of the cooled cake. Cut into squares and serve.

Prep Time

• 20 minutes

Cook Time

• 45 minutes

Total Time

• 1 hour 5 minutes

Nutrition Information (per serving)

• Calories: 350
• Protein: 4g
• Carbohydrates: 45g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 210mg
• Fiber: 2g
• Sugar: 30g

German Chocolate Sheet Cake

German Chocolate Sheet Cake is a moist and rich cake that’s topped with a gooey coconut-pecan frosting. It’s not overly dense or too sweet either. I think it’s a perfect cake for any celebration, and if you’re not a fan of pecans, feel free to omit them. It will still be undeniably delicious!

Print Recipe Pin Recipe

Equipment

• 9x13-inch baking pan
• Mixing bowls 
• Whisk
• Hand mixer or stand mixer
• Saucepan
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

Ingredients

  

• For the Cake:
• 1 cup unsalted butter
• 1 cup water
• 1/4 cup cocoa powder
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• For the Frosting:
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks lightly beaten
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans optional

Instructions

 

• Prepare the Cake:
• Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a medium saucepan, combine the butter, water, and cocoa powder. Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool slightly.
• In a large mixing bowl, whisk together the sugar, flour, baking soda, and salt. Add the cocoa mixture and beat until smooth.
• Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and vanilla extract until well combined.
• Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a cooling rack.
• Prepare the Frosting:
• In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
• Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans (if using). Let the frosting cool to room temperature before spreading it over the cooled cake.
• Assemble the Cake:
• Spread the cooled frosting evenly over the top of the cooled cake. Cut into squares and serve.