German Chocolate Sheet Cake Recipe
The German Chocolate Sheet Cake Recipe is rich, moist and topped with the most irresistible coconut-pecan frosting.
Ingredients
For the chocolate cake:
- 2 cups sugar
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the coconut pecan frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- ½ cup butter
- 1 tsp vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease a 9x13 baking pan.
Mix Dry Ingredients
- In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.
Add Wet Ingredients
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth and combined.
Add Boiling Water
- Stir in the boiling water slowly. The batter will be thin — this is normal and makes the cake moist.
Bake the Cake
- Pour batter into the pan and bake for 28–32 minutes. A toothpick should come out clean.
- Let the cake cool slightly before adding the frosting.
Make the Frosting
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
Frost the Cake
- Spread the warm frosting over the slightly cooled cake.
- Let it set for about 20 minutes.
Notes
- Use high-quality cocoa powder for richer flavor.
- Stir the frosting constantly to prevent burning.
- Don’t skip the boiling water—it creates the signature moist texture.
- Frost the cake while both cake and topping are warm for perfect blending.
- Toast the pecans first for deeper flavor.