This version combines the best parts of a Texas sheet cake, with the frosting of a traditional German chocolate cake, without the fuss of making a layer cake. The chocolate cake is baked in a sheet pan so it stays moist, extra soft, and perfect for a big crowd!

The chocolate icing is poured on while everything is still warm, so it melts on top. Then we’ll add the thick, rich, coconut and pecan frosting. Every bite has soft and rich chocolate cake, with the gooey signature coconut topping. I’m drooling just thinking about eating a slice again, right now!

Why you should make this

• Perfect for a Crowd: The sheet cake format makes this extra easy for serving, and a great big batch perfect for potlucks, family gatherings, and holidays.
• Extra Moist: The chocolate cake is rich, soft and full of the best chocolate flavor.
• Super Easy: We’ve got three parts we’re making for this recipe (the coconut pecan frosting, the chocolate cake, and the chocolate icing) but it all comes together with only about 25 minutes of work, and the cake can be ready to eat in just a couple of hours!

Ingredients Needed

This is a quick overview of some of the ingredients you’ll need for this German Chocolate Texas Sheet Cake Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• All Purpose Flour: Provides structure to the cake.
• Granulated Sugar: Sweetens the cake and keeps it moist.
• Cocoa Powder: Use unsweetened cocoa powder to give the cake and icing their rich chocolate flavor.
• Unsalted Butter: You can also use salted butter, you’ll need it for the cake, icing, and frosting.
• Evaporated Milk: You do not want sweetened condensed milk, or regular milk. This gives the extra creamy flavor and custard like texture.
• Eggs: We’ll use whole eggs for the cake, and egg yolks for the frosting on top.
• Powdered Sugar: Sweetens and thickens the chocolate icing.
• Coconut: Use Sweetened Shredded Coconut, it adds the classic texture to the German Chocolate Cake Frosting.
• Pecans: Adds a little crunch to the Coconut Pecan Frosting, and also a classic for a real Texas sheet cake.

How to Make German Chocolate Sheet Cake

Step 1: Make the Coconut Pecan Frosting. Add the sugar, evaporated milk, egg yolks, and butter to a large sauce pan. Cook over medium for about 10 to 12 minutes until its a nice golden brown color. Remove from the heat and stir in the coconut, pecans, and vanilla extract. Let the frosting cool for at least an hour.

Step 2: Make the Texas Sheet Cake. Whisk together the flour, sugar, baking soda and salt. Heat the water, butter, and cocoa powder in a small sauce pan until the butter is melted and the cocoa powder is dissolved. Pour it over the flour mixture. Add in the eggs, sour cream, and vanilla and mix until everything is just combined.

Step 3: Bake the Cake. Pour the Batter into a greased jelly roll pan. Bake until a toothpick can come out clean. Let the cake cool for 15 minutes, then make the icing.

Step 4: Make the Chocolate Icing. Add the powdered sugar and vanilla to a large bowl. Add the Cocoa Powder, Butter and Milk to a small sauce pan (can be the same one from before) and cook until the butter is melted and cocoa powder is dissolved. Pour into the powdered sugar and whisk it all together until its smooth.

Step 5: Pour the Chocolate Icing on Top. Pour the icing over the warm cake, quickly spread it evenly over the top until it covers to the edges and is nice and smooth. It will start to set quickly, so you don’t want to mess with it too much once its spread. Let it cool for 30 minutes.

Step 6: Add the Coconut Frosting. Carefully spoon the German Chocolate Frosting over the top of the cake and gently spread to cover it. (You’ll probably have a little extra frosting. You can use it on graham crackers, cookies, cupcakes, or eat it by the spoonful.)

Storage Instructions

Store the cooled cake loosely covered at room temperature for up to 2 days, or in the fridge for up to 5 days. If you’re storing the cake in the fridge, let it sit at room temperature for about 20 minutes before serving for the best texture.

You can wrap individual slices of cake in plastic wrap, then with a second layer of foil for up to 2 months. Thaw at room temperature when you’re ready to enjoy it!

This German Chocolate Texas Sheet Cake is the ultimate dessert mash up. It’s rich, gooey, chocolatey, and sweet. You get the perfect soft chocolate cake, silky chocolate icing, and gooey coconut pecan topping that makes this cake unforgettable!

More Chocolate Cake Recipes

• Layered German Chocolate Cake
• Flourless Chocolate Cake
• Easy Chocolate Sheet Cake
• Black Forest Poke Cake
• Chocolate Peanut Butter Bundt Cake