This German Chocolate Sheet Cake is what happens when you combine two classic desserts in the most delicious way! You get a rich, ultra moist chocolate Texas sheet cake that is soft and fudgy, all topped with a thick layer of sweet coconut pecan frosting. It’s the kind of dessert that will disappear fast!
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.)
Tips and Tricks:
- Fudge Icing: The icing will thicken and set quickly, so after stirring it together you want to pour it on the still warm cake, spread it quickly, then don’t touch it again. It will start to set within a few seconds and we don’t want it to be clumpy.
- Deeper Flavors: For extra flavor toast the coconut and pecans in a dry pan on the stove for about 5 minutes over medium heat, stirring often. It will give an extra nutty flavor to the frosting.
- Leftover Coconut Pecan Frosting: You will probably have about 1/2 cup of German Chocolate Frosting level, you can use it on graham crackers, on top of ice cream, on your favorite cookies, or eaten 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
If you make this Street Corn Pasta Salad Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
German Chocolate Texas Sheet Cake
Ingredients
For the Coconut Pecan Frosting:
- 12 oz Evaporated Milk
- 1 1/2 cups White Granulated Sugar
- 4 large Egg Yolks
- 3/4 cup Unsalted Butter
- 7 oz Sweetened Coconut Flakes (1 cup + 5 TBS packed)
- 1 1/2 cups Finely Chopped Pecans
- 1/2 TBS Vanilla Extract
For the Chocolate Sheet Cake:
- 2 cups All Purpose Flour
- 2 cups White Granulated Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Water
- 1 cup Unsalted Butter (2 sticks)
- 4 TBS Unsweetened Cocoa Powder
- 1/2 cup Sour Cream
- 2 large Eggs
- 1 tsp Vanilla Extract
For the Chocolate Icing:
- 3 1/2 cups Powdered Sugar (Sifted)
- 1 tsp Vanilla Extract
- 1/2 cup Unsalted Butter (1 stick)
- 6 TBS Whole Milk
- 4 TBS Unsweetened Cocoa Powder
Instructions
For the Coconut Pecan Frosting:
- Add the Evaporated Milk, Sugar, Egg Yolks, and Butter to a large sauce pan and stir them together until combined. 12 oz Evaporated Milk, 1 1/2 cups White Granulated Sugar, 4 large Egg Yolks , 3/4 cup Unsalted Butter
- Heat the mixture over medium heat for about 10 to 12 minutes, stirring often until the mixture turns a golden brown color and is thickened like a pudding.
- Remove from the heat and stir in the coconut, pecans, and vanilla extract. 7 oz Sweetened Coconut Flakes , 1 1/2 cups Finely Chopped Pecans , 1/2 TBS Vanilla Extract
- Let the frosting cool for 10 minutes in the pan, then transfer to a bowl to cool for 1 hour.
For the Chocolate Sheet Cake:
- Preheat the oven to 375 degrees Farenheit. Spray a rimmed jelly roll pan (10×15 inches) with nonstick spray. You can also use a Half Cookie Sheet (13x18inches).
- Add the flour, sugar, baking soda, and salt to a large bowl and whisk them together. 2 cups All Purpose Flour, 2 cups White Granulated Sugar, 1 tsp Baking Soda, 1/2 tsp Salt
- Add the water, butter, and cocoa powder to a small to medium sauce pan and bring to a light boil over medium heat. Remove from the heat once the butter is melted and the cocoa powder can be stirred and completely dissolved. 1 cup Water, 1 cup Unsalted Butter, 4 TBS Unsweetened Cocoa Powder
- Pour the cocoa powder mixture into the flour mixture, and stir until combined.
- Add in the Sour Cream, Eggs, and Vanilla extract and stir it all together until just combined. 1/2 cup Sour Cream, 2 large Eggs, 1 tsp Vanilla Extract
- Pour the chocolate cake batter into the prepared pan.
- Bake the cake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the pan for 15 minutes at room temperature, then start to make the icing.
For the Chocolate Icing:
- Add the powdered sugar and vanilla extract to a large bowl. Set it aside. 3 1/2 cups Powdered Sugar, 1 tsp Vanilla Extract
- Add the butter, Milk, and cocoa powder to a medium sauce pan (can be the same one you used before) and cook over medium heat until the butter melts, and the cocoa powder can be stirred in completely. 1/2 cup Unsalted Butter, 6 TBS Whole Milk, 4 TBS Unsweetened Cocoa Powder
- Pour the chocolate mixture over the powdered sugar, and whisk together quickly till it's nice and smooth.
- Pour the icing over the warm cake, and spread evenly to cover the top. Let the icing set on the cake for about 30 minutes.
- Spoon the Coconut Pecan Frosting over the top of the cake, and gently spread it to cover the cake. You may have about 1/2 cup leftover, store in the fridge or use for other desserts.
- Let it set for about 30 minutes, then slice the cake and enjoy!
Notes
- Fudge Icing: The icing will thicken and set quickly, so after stirring it together you want to pour it on the still warm cake, spread it quickly, then don’t touch it again. It will start to set within a few seconds and we don’t want it to be clumpy.
- Deeper Flavors: For extra flavor toast the coconut and pecans in a dry pan on the stove for about 5 minutes over medium heat, stirring often. It will give an extra nutty flavor to the frosting.
- Leftover Coconut Pecan Frosting: You will probably have about 1/2 cup of German Chocolate Frosting level, you can use it on graham crackers, on top of ice cream, on your favorite cookies, or eaten by the spoonful.
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