Ah, German chocolate sheet cake! This delightful dessert has roots that trace back to the 19th century, thanks to a man named Samuel German who created a dark-baking chocolate that sparked a delicious trend. I can still remember the first time I tasted it—my grandmother whipped up a batch for my birthday, and wow, was I hooked! The rich, moist cake paired with that creamy coconut-pecan frosting is simply irresistible. Every bite feels like a warm hug, and it’s become a staple at our family gatherings. Trust me, once you try making this German chocolate sheet cake, it’ll steal your heart just like it did mine!
Ingredients for German Chocolate Sheet Cake
Gather these simple yet essential ingredients for a truly indulgent German chocolate sheet cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (for that rich tanginess)
- 1 cup vegetable oil (to keep it moist)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water (this makes the batter extra smooth)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk (for the frosting)
- 1 cup brown sugar (adds a lovely caramel flavor)
- 1/2 cup butter (for richness in the frosting)
- 1 teaspoon vanilla extract (for frosting)
Make sure to measure accurately for the best results!
How to Prepare German Chocolate Sheet Cake
Prepping the Cake
First things first, you’ll want to preheat your oven to 350°F (175°C). While that’s warming up, grab a sheet pan and generously grease and flour it. Trust me, you don’t want your cake to stick! This step is like giving your cake a cozy bed to rest on while it bakes.
Mixing the Batter
Now, in a large mixing bowl, combine the flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Give it a good whisk to make sure everything is well mixed. Next, add in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until everything is smooth and creamy—don’t worry if it feels a bit thick at first! Then, carefully stir in the boiling water. This is what makes the batter super silky; it’s like magic! Now pour that gorgeous batter into your prepared sheet pan.
Baking the Cake
Pop the pan into the preheated oven and let it bake for about 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it! Every oven is a bit different, so don’t wander too far. The smell wafting through your kitchen will be absolutely heavenly!
Making the Frosting
While the cake cools, it’s time to whip up that luscious coconut-pecan frosting. In a medium saucepan, combine the evaporated milk, brown sugar, butter, and vanilla extract. Cook over medium heat, stirring constantly until it thickens. This process usually takes about 10 minutes. You want it to be thick enough to spread but still pourable. As soon as it thickens, remove it from the heat and fold in the shredded coconut and chopped pecans. Oh, the texture is to die for!
Frosting the Cake
Once your cake has cooled completely—patience is key here!—spread that creamy frosting generously over the top. Make sure every corner gets some love! You can let it set for a bit before slicing into it. I promise, the combination of that moist cake with the rich frosting is pure bliss!
Why You’ll Love This Recipe
- It’s incredibly quick to prepare—perfect for when you need a dessert in a hurry!
- The rich, chocolatey flavor combined with creamy coconut-pecan frosting is simply irresistible.
- It’s a crowd-pleaser that’s perfect for gatherings, potlucks, or family celebrations.
- One batch yields 24 generous servings, so there’s plenty to share (or not!).
- It’s easy to make, even for baking beginners—just mix, bake, and frost!
- The moist texture of the cake keeps it fresh for days—if it lasts that long!
Tips for Success with German Chocolate Sheet Cake
To make sure your German chocolate sheet cake turns out perfectly, here are my top tips! First, don’t skip the greasing and flouring of the pan; it’s crucial for a clean release. Also, be careful not to overmix your batter—mix just until everything is combined for a light and fluffy texture. When baking, keep an eye on the time but trust the toothpick test to check for doneness. If it comes out clean, it’s ready! And remember, let the cake cool completely before frosting; this prevents the frosting from melting into the cake. Lastly, feel free to taste as you go—you’ll want to make sure it’s delicious every step of the way!
Variations on German Chocolate Sheet Cake
If you’re feeling adventurous, there are plenty of fun ways to customize your German chocolate sheet cake! For a nutty twist, try swapping out pecans for walnuts or hazelnuts—both add a delightful crunch. Feeling fruity? You can fold in some fresh blueberries or raspberries into the batter for a burst of flavor. Want to amp up the chocolate? Use dark chocolate cocoa powder for an even richer taste. And for a tropical vibe, consider adding crushed pineapple to the frosting along with the coconut. The possibilities are endless, so let your creativity shine!
Nutritional Information Disclaimer
Please note that the nutritional values for this German chocolate sheet cake may vary based on the specific ingredients and brands you choose to use. It’s always a good idea to double-check the labels for the most accurate information. Enjoy every delicious bite, and remember, moderation is key!
Serving Suggestions
This German chocolate sheet cake is absolutely delightful on its own, but why not take it up a notch? I love serving it with a scoop of vanilla ice cream—there’s just something magical about that creamy sweetness paired with the rich chocolate! A strong cup of coffee is also a fantastic match, balancing out the sweetness perfectly. If you’re feeling extra indulgent, drizzle some chocolate sauce over the top before serving. Trust me, your guests will be raving about it!
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German chocolate sheet cake: 5 reasons you’ll adore it
- Total Time: 55 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A rich and moist German chocolate sheet cake topped with a creamy coconut-pecan frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup brown sugar
- 1/2 cup butter
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a sheet pan.
- In a large bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla. Mix until smooth.
- Stir in boiling water until well combined.
- Pour the batter into the prepared sheet pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake cools, prepare the frosting. In a saucepan, combine evaporated milk, brown sugar, butter, and vanilla.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in coconut and pecans.
- Spread the frosting over the cooled cake.
Notes
- Store leftovers in an airtight container.
- For a richer flavor, use dark cocoa powder.
- Let the cake cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: German chocolate sheet cake, chocolate cake, dessert, baking
