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German Chocolate Sheet Cake

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The German Chocolate Sheet Cake is a rich, moist dessert topped with a luscious coconut-pecan frosting. Perfect for gatherings and celebrations, this cake combines deep chocolate flavors with a nutty, creamy topping that’s irresistible.

Ingredients

For the Cake

  • 2 cups all-purpose flour – For the cake’s structure.
  • 1/2 cup cocoa powder – Enhances the chocolate flavor.
  • 2 cups white sugar – For sweetness and moisture.
  • 1 cup water – Adds moisture to the batter.
  • 1 stick (1/2 cup) butter – Provides richness.
  • 1/2 cup shortening – Ensures a tender, soft cake.
  • 4 oz German baking chocolate – For deep chocolate flavor.
  • 1/2 cup buttermilk – Adds a tangy flavor and tender texture.
  • 1 teaspoon baking soda – For rise and fluffiness.
  • 1/2 teaspoon salt – Balances the sweetness.
  • 2 large eggs – Binds the ingredients and adds structure.
  • 1 teaspoon vanilla extract – Enhances overall flavor.

For the Coconut-Pecan Frosting

  • 12 oz can evaporated milk – Forms the creamy base of the frosting.
  • 3 large egg yolks – Adds richness and helps thicken the frosting.
  • 1/2 cup butter – Adds creaminess and flavor.
  • 1 cup white sugar – Provides sweetness.
  • 1/2 cup brown sugar – Adds depth of flavor with a hint of molasses.
  • 1/2 cup grated coconut – For classic texture and flavor.
  • 1 ½ cups finely chopped pecans – Adds crunch and nutty richness.
  • 1/4 teaspoon vanilla extract – For depth of flavor.

Directions

Step 1: Prepare the Cake Batter

  1. Preheat the oven to 400°F (200°C). Grease a sheet pan and set it aside.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, and sugar until well combined.
  3. In a small saucepan, combine the water, butter, shortening, and German chocolate. Heat over medium heat, stirring constantly until the mixture reaches a gentle boil and the chocolate is melted.
  4. Pour the hot mixture into the dry ingredients. Stir with a whisk or spatula until smooth and well combined.
  5. Add the eggs one at a time, stirring after each addition.
  6. Mix in the baking soda, buttermilk, salt, and vanilla extract, stirring until just incorporated. Avoid overmixing to keep the cake tender.

Step 2: Bake the Cake

  1. Pour the batter into the prepared sheet pan, spreading it evenly with a spatula.
  2. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove the cake from the oven and allow it to cool completely in the pan before adding the frosting.

Step 3: Prepare the Coconut-Pecan Frosting

  1. In a medium saucepan, combine the butter, evaporated milk, white sugar, brown sugar, and egg yolks. Whisk together to blend.
  2. Cook over medium heat, stirring continuously, until the mixture comes to a gentle boil.
  3. Reduce the heat to low and simmer for 10-12 minutes, stirring regularly, until the mixture thickens and coats the back of a spoon.
  4. Remove from heat and stir in the vanilla extract, chopped pecans, and grated coconut. Mix well until evenly combined.
  5. Let the frosting cool slightly until it thickens to a spreadable consistency.
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Step 4: Assemble the Cake

  1. Once the cake has cooled, spread the coconut-pecan frosting evenly over the top.
  2. Allow the cake to chill for 1-2 hours to let the frosting set and the flavors meld.

Step 5: Serve

Slice and serve the cake at room temperature or slightly chilled for the best texture and taste.

Cooking Tips

  • Prevent Overcooking the Frosting: Stir constantly while simmering to prevent the frosting from curdling or burning.
  • Check Cake Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
  • Even Frosting Spread: Allow the frosting to cool slightly before spreading for a smoother, thicker layer.
  • Enhance Chocolate Flavor: Use high-quality German chocolate for a deeper, richer taste.

Substitutions and Variations

  • Butter Only: Replace shortening with an equal amount of butter for a richer flavor.
  • Nut-Free: Omit pecans for a coconut-only frosting.
  • Dark Chocolate: Use dark chocolate for a more intense chocolate flavor.
  • Layer Cake Variation: Bake the batter in two round cake pans and layer with frosting in between for a traditional presentation.
  • Extra Coconut: Add more coconut to the frosting for a chewier texture.

FAQs

1. Can I make this cake in advance?
Yes, the cake can be baked and frosted up to 2 days in advance. Store in the refrigerator and bring to room temperature before serving.

2. How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 5 days.

3. Can I freeze the cake?
Yes, but it’s best to freeze the cake without the frosting. Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the frosting before serving.

4. Can I use sweetened shredded coconut instead of grated?
Yes, but it will make the frosting sweeter and chewier. You may want to reduce the sugar slightly to balance the sweetness.

5. What if I don’t have buttermilk?
You can substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5-10 minutes.

Nutritional Information (Per serving, approximate)

  • Calories: 450
  • Fat: 24g
  • Carbohydrates: 52g
  • Protein: 6g
  • Sugar: 35g
  • Sodium: 240mg

Storage

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze the unfrosted cake for up to 2 months. Wrap tightly and thaw before frosting.

Conclusion

This German Chocolate Sheet Cake is a classic dessert that delivers rich chocolate flavor paired with a creamy, nutty coconut-pecan frosting. Its simple preparation makes it ideal for gatherings, while the decadent taste ensures it will be the highlight of any dessert table.

Whether served at room temperature or slightly chilled, every bite of this cake is a perfect balance of textures and flavors. Ideal for both casual and special occasions, this cake is bound to become a favorite in your baking collection.

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