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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!
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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.