german chocolate sheet cake

German Chocolate Sheet Cake Recipe

German Chocolate Sheet Cake Recipe

This recipe will guide you through making a delicious German chocolate sheet cake, featuring a rich chocolate cake base and a luscious coconut-pecan frosting.


For the Cake:

  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Coconut-Pecan Frosting:

  • 1 cup granulated sugar
  • 1 cup evaporated milk
  • 1/2 cup unsalted butter
  • 3 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans


For the Cake:

  1. Preheat Oven and Prepare Pan:
    • Preheat your oven to 350°F (175°C).
    • Grease a 9×13-inch sheet cake pan and lightly dust it with flour.
  2. Mix Dry Ingredients:
    • In a large mixing bowl, combine 2 cups of granulated sugar, 1 3/4 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/3 teaspoons of baking soda, and 1 teaspoon of salt.
  3. Add Wet Ingredients:
    • Add 2 large eggs, 1 cup of whole milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until smooth.
  4. Incorporate Boiling Water:
    • Stir in 1 cup of boiling water. The batter will be thin, which is normal.
  5. Bake the Cake:
    • Pour the batter into the prepared pan.
    • Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool completely in the pan on a wire rack.

For the Coconut-Pecan Frosting:

  1. Combine Sugar, Milk, Butter, and Egg Yolks:
    • In a medium saucepan, combine 1 cup of granulated sugar, 1 cup of evaporated milk, 1/2 cup of unsalted butter, and 3 lightly beaten large egg yolks.
  2. Cook the Mixture:
    • Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden brown color, about 12 minutes.
  3. Add Coconut and Pecans:
    • Remove from heat and stir in 1 teaspoon of vanilla extract, 1 1/2 cups of sweetened shredded coconut, and 1 cup of chopped pecans.
  4. Cool the Frosting:
    • Allow the frosting to cool to room temperature before spreading it over the cake.

Assemble the Cake:

  1. Frost the Cake:
    • Once the cake has cooled completely, spread the coconut-pecan frosting evenly over the top.

  1. Serve:
    • Slice into squares and serve. Enjoy!


  • Storage: Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
  • Serving Suggestion: This cake pairs wonderfully with a glass of cold milk or a cup of hot coffee.

Enjoy your homemade German chocolate sheet cake!

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