Of course! German Chocolate Sheet Cake is a classic American dessert known for its incredibly moist, chocolatey cake and its signature rich, gooey coconut-pecan frosting. Baking it as a sheet cake makes it incredibly easy to serve a crowd.
Here’s a beloved, traditional recipe that delivers on all fronts.
German Chocolate Sheet Cake Recipe
This recipe includes a from-scratch cake and the iconic homemade frosting.
Prep Time: 20 minutes
Cook Time: 30-35 minutes (plus frosting time)
Total Time: About 1 hour
Serves: 15-20
Ingredients
For the Cake:
· 2 cups all-purpose flour
· 2 cups granulated sugar
· 1 teaspoon baking soda
· ½ teaspoon salt
· 1 cup (2 sticks) unsalted butter
· ⅓ cup unsweetened cocoa powder
· 1 cup water
· ½ cup buttermilk*
· 2 large eggs, lightly beaten
· 1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
· 1 cup evaporated milk
· 1 cup granulated sugar
· 3 large egg yolks, lightly beaten
· ½ cup (1 stick) unsalted butter
· 1 teaspoon vanilla extract
· 1 ⅓ cups sweetened shredded coconut
· 1 cup chopped pecans
No buttermilk? Make a quick substitute: Add 1 ½ teaspoons of white vinegar or lemon juice to a measuring cup, then add enough regular milk to make ½ cup. Let it sit for 5 minutes before using.
Instructions
Part 1: Make the Cake
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan (or a 9×13 inch pan for a slightly thicker cake).
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- Melt Butter with Cocoa: In a medium saucepan over medium heat, combine the butter, cocoa powder, and water. Bring the mixture to a boil, stirring constantly.
- Combine Wet and Dry: Carefully pour the hot cocoa mixture over the dry flour mixture. Stir with a whisk until the batter is smooth and well combined.
- Add Remaining Wet Ingredients: Whisk in the buttermilk, beaten eggs, and vanilla extract until the batter is uniform.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes (or 30-35 minutes if using a 9×13 pan), or until a toothpick inserted into the center comes out clean.
Part 2: Make the Frosting
- Cook the Frosting Base: While the cake is baking, combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the mixture has thickened. This should take about 10-12 minutes. Do not let it boil vigorously.
- Finish the Frosting: Remove the pan from the heat. Stir in the vanilla extract, shredded coconut, and chopped pecans.
- Cool Slightly: Let the frosting cool for about 15-20 minutes, stirring occasionally, until it is spreadable and has thickened further.
Part 3: Assemble the Cake
- Frost the Warm Cake: As soon as the cake comes out of the oven, pour the warm frosting over the top of the warm cake and spread it evenly to the edges.
- Cool Completely: Allow the cake to cool completely in the pan on a wire rack. This allows the frosting to set.
- Slice and Serve: Cut into squares and serve directly from the pan.
Tips for Success & Variations
· The Pan is Key: A 10×15 inch jelly roll pan is traditional and gives you the perfect cake-to-frosting ratio. A 9×13 inch pan will work but will yield a thicker cake that needs a slightly longer baking time.
· Don’t Overbake: The cake is done when a toothpick comes out with a few moist crumbs attached. Overbaking will make it dry.
· Toast the Pecans & Coconut (Optional but Recommended): For a deeper, nuttier flavor, spread the pecans and coconut on a baking sheet and toast at 350°F for 5-8 minutes, watching closely, before adding them to the frosting.
· Stir Constantly: When making the frosting, constant stirring is essential to prevent the egg yolks from scrambling and to ensure a smooth, creamy texture.
· Storage: Store this cake covered at room temperature for up to 3 days. The frosting is stable and does not need refrigeration.
Why This Recipe is a Winner
· One-Pan Wonder: It’s baked and served from the same pan, making cleanup a breeze.
· Incredibly Moist: The “hot water” method used in the cake creates an exceptionally tender and moist crumb.
· Iconic Flavor Combo: The rich chocolate cake paired with the sweet, nutty, and chewy coconut-pecan frosting is a match made in heaven.
· Feeds a Crowd: It’s the perfect dessert for potlucks, parties, and family gatherings.
Enjoy this classic, beloved American dessert