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
- 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.
- 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.
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!
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.
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