Of course! German Chocolate Sheet Cake is a classic American dessert known for its incredibly moist, tender chocolate cake and that iconic rich, gooey coconut-pecan frosting. The sheet cake format makes it perfect for potlucks, parties, and feeding a crowd.
Here is a beloved, foolproof recipe that delivers on all fronts.
German Chocolate Sheet Cake
This recipe is simplified into a sheet pan but loses none of the decadent flavor.
Prep Time: 20 mins | Cook Time: 25-35 mins | Cooling Time: 1 hour | Total Time: 1 hour 30 mins
Servings: 15-20
Ingredients
For the Chocolate 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 (natural, not Dutch-process)
· 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, toasted
Instructions
- Make the Cake:
· Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
· In a large mixing bowl, whisk together the flour, 2 cups sugar, baking soda, and salt. Set aside.
· In a medium saucepan over medium heat, combine 1 cup butter, cocoa powder, and 1 cup water. Bring to a boil, stirring constantly.
· Carefully pour the hot chocolate mixture over the dry flour mixture. Stir with a wooden spoon or whisk until just combined.
· In a small bowl or measuring cup, mix the buttermilk, beaten eggs, and 1 teaspoon vanilla. Add this to the chocolate batter and stir until smooth.
· Pour the batter into the prepared pan. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Frosting While the Cake Bakes:
· In a medium saucepan, whisk together the evaporated milk, 1 cup sugar, egg yolks, and ½ cup butter.
· Cook over medium heat, stirring constantly, until the mixture thickens and becomes a golden brown color (about 10-12 minutes). It should be thick enough to coat the back of a spoon. Do not boil.
· Remove from heat. Stir in the 1 teaspoon vanilla, shredded coconut, and toasted pecans.
· Let the frosting cool slightly, stirring occasionally, until it thickens to a spreadable consistency.
- Frost the Cake:
· As soon as the cake comes out of the oven, pour the warm frosting over the hot cake and spread it evenly to the edges.
· Let the cake cool completely in the pan on a wire rack before slicing and serving. This allows the frosting to set properly.
Pro Tips for the Perfect Cake
· Buttermilk Substitute: No buttermilk? Add 1 ½ teaspoons of white vinegar or lemon juice to a measuring cup, then add enough regular milk to make ½ cup. Stir and let sit for 5 minutes before using.
· Toasting Pecans: Toasting the pecans before adding them to the frosting is highly recommended. Spread them on a baking sheet and bake at 350°F for 5-8 minutes, until fragrant. This dramatically enhances their flavor.
· Don’t Overbake the Cake: Start checking at 25 minutes. The cake is done when a toothpick has a few moist crumbs attached. Overbaking will make it dry.
· Frosting Consistency: The frosting will seem thin when you first make it, but it will thicken as it cools. If you pour it on the hot cake immediately, it will seep into the top layer, creating an incredibly moist result. If you prefer a thicker, more distinct frosting layer, let both the cake and the frosting cool completely before assembling.
· Storage: Cover and store this cake at room temperature for up to 3 days or in the refrigerator for up to 5 days. It’s very moist, so it keeps beautifully.
Enjoy this classic, crowd-pleasing dessert! It’s the perfect combination of rich chocolate and sweet, nutty, chewy frosting.