German Chocolate Sheet Cake

1 2 minutes read

This German Chocolate Sheet Cake is a beloved classic for good reason. It features a rich, moist chocolate cake base topped with a luscious, gooey frosting full of coconut and pecans. This sheet cake is perfect for serving a crowd and is a guaranteed hit for any gathering.

German Chocolate Sheet Cake

Ingredients:

For the Cake:

Ingredients:	Quantity
All-purpose flour	2 cups
White sugar	2 cups
Cocoa powder	¼ cup
Water	1 cup
Butter	½ cup (1 stick)
Shortening	½ cup
German baking chocolate	4 oz
Buttermilk	½ cup
Baking soda	1 teaspoon
Salt	½ teaspoon
Eggs	2
Vanilla	1 teaspoon

For the Frosting:

Ingredients:	Quantity
Evaporated milk	1 (12 oz) can
Egg yolks	3
Butter	¾ cup
Sugar	1 cup
Brown sugar	½ cup
Shredded coconut	1 ½ cups
Pecans, roughly chopped	1 ½ cups
Vanilla	1 ½ teaspoons

How To Make German Chocolate Sheet Cake

Preheat Oven & Prep Pan: Preheat your oven to 400°F (205°C) and grease a sheet pan.
Mix Dry Ingredients: In a large bowl, mix together the flour, white sugar, and cocoa powder.
Prepare Wet Ingredients: In a small saucepan, add the water, butter, shortening, and German baking chocolate. Bring the mixture to a boil over medium heat. Once it is smooth and fully combined, pour it into the bowl with the dry ingredients and whisk until combined.
Finish the Batter: Stirring between each addition, add the buttermilk, baking soda, salt, eggs, and vanilla. Mix until the batter is smooth.
Bake the Cake: Pour the batter into the prepared sheet pan and spread it evenly. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

How To Make the Frosting

Cook the Base: In a medium-sized saucepan, combine the evaporated milk, egg yolks, butter, sugar, and brown sugar. Place the saucepan over medium heat and bring the mixture to a boil, then lower the heat to a simmer. Stir frequently and continue cooking for 10-12 minutes, or until the mixture has thickened. Remove from the heat.
Add Mix-Ins: Stir in the shredded coconut, chopped pecans, and vanilla.
Frost & Chill: Let the frosting cool slightly, then spread it evenly over the cooled cake. Chill the cake for 1-2 hours before serving to allow the frosting to set.