German Chocolate Sheet Cake

This rich and moist German Chocolate Sheet Cake is a beloved family classic layered with a decadent coconut-pecan frosting. Surprisingly, it’s not German — but it's definitely delicious! Perfect for birthdays, holidays, or anytime you crave a nostalgic chocolate dessert.

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Course: Cake, Dessert

Cuisine: American

Keyword: chocolate dessert, coconut pecan frosting, german chocolate cake, sheet cake

Prep Time: 20

Cook Time: 22

Total Time: 42

Servings: squares

Calories: 480kcal

Author: [email protected]

Cost: 12

Equipment

Large mixing bowl
medium saucepan
whisk
9×13-inch sheet pan
spatula

Ingredients

2 cups all-purpose flour
2 cups white sugar
1/4 cup cocoa powder
1 cup water
1/2 cup unsalted butter
1/2 cup shortening
4 oz German baking chocolate
1/2 cup buttermilk
1 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla extract
12 oz can evaporated milk
3 egg yolks
3/4 cup unsalted butter (for frosting)
1 cup white sugar (for frosting)
1/2 cup brown sugar
1.5 cups shredded coconut
1.5 cups pecans, roughly chopped
1.5 tsp vanilla extract (for frosting)

Instructions

Preheat oven to 400°F and grease a 9×13-inch sheet pan.
In a large bowl, mix together flour, sugar, and cocoa powder.
In a saucepan, combine water, butter, shortening, and German chocolate. Bring to a boil and stir until smooth. Pour into dry mixture and whisk to combine.
Stir in buttermilk, baking soda, salt, eggs, and vanilla — one at a time, mixing well after each addition.
Pour batter into prepared pan and bake for 20–22 minutes or until a toothpick comes out clean. Let cool completely.
To make frosting: In a saucepan, add evaporated milk, egg yolks, butter, white and brown sugars. Bring to a boil, then reduce heat and simmer for 10–12 minutes, stirring frequently until thickened.
Remove from heat. Stir in shredded coconut, pecans, and vanilla. Let frosting cool slightly.
Spread frosting evenly over the cooled cake. Chill for 1–2 hours before serving.

Notes

For best results, allow the frosting to cool slightly before spreading it on the cake. Refrigerate the frosted cake for at least 1 hour before serving for the flavors to set. Store leftovers covered in the fridge for up to 5 days.

Nutrition