Try this delicious German Chocolate Sheet Cake recipe, featuring rich chocolate cake topped with a creamy coconut-pecan frosting. Perfect for any gathering, this easy dessert will wow your guests. Learn how to make this classic cake with simple ingredients and step-by-step instructions. Ideal for birthdays, holidays, or any special occasion. Save this recipe for an easy, crowd-pleasing treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups white sugar
- ¼ cup cocoa powder
- 1 cup water
- ½ cup butter (1 stick)
- ½ cup shortening
- 4 oz German baking chocolate
- ½ cup buttermilk
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 12 oz can evaporated milk
- 3 egg yolks
- ¾ cup butter
- 1 cup sugar
- ½ cup brown sugar
- 1 ½ cups shredded coconut
- 1 ½ cups pecans, roughly chopped
- 1 ½ teaspoons vanilla extract
Preparation
Making the Cake:
1. Preheat and Prepare the Pan:
Preheat your oven to 400 degrees F. Grease a 15×10-inch baking sheet pan to ensure the cake doesn’t stick.
2. Mix Dry Ingredients:
In a large bowl, combine the flour, sugar, and cocoa powder. This mixture will form the base of your cake batter.
3. Combine Wet Ingredients:
In a small saucepan, combine the water, butter, shortening, and German baking chocolate. Heat over medium until the mixture is smooth and fully melted.
4. Combine Wet and Dry Ingredients:
Add the melted chocolate mixture to the bowl of dry ingredients. Whisk until well combined.
5. Add Remaining Ingredients:
One by one, stir in the buttermilk, baking soda, salt, eggs, and vanilla extract. Make sure to mix well between each addition to ensure a smooth batter.
6. Bake the Cake:
Pour the batter into the prepared sheet pan and spread it evenly. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Making the Frosting:
1. Heat the Ingredients:
In a medium-sized saucepan, combine the evaporated milk, egg yolks, butter, and both sugars. Cook over medium heat until the mixture begins to boil. Reduce heat to a simmer, stirring frequently.
2. Thicken the Frosting:
Continue cooking the mixture for 10-12 minutes, or until it thickens. Remove from heat.
3. Add the Mix-Ins:
Stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the frosting to cool slightly before spreading it over the cooled cake.
4. Frost the Cake:
Spread the frosting evenly over the cooled cake. Chill the cake for 1-2 hours to set the frosting.
5. Serve:
Cut the cake into squares and serve. Enjoy the rich chocolate flavor paired with the nutty, coconutty frosting.
Why You’ll Love This German Chocolate Sheet Cake
This cake is a wonderful blend of textures and flavors. The rich, moist chocolate cake pairs perfectly with the creamy, nutty frosting. It’s easy to make and perfect for large gatherings, making it an ideal dessert for parties and family events.
Tips for the Best German Chocolate Sheet Cake
- Use Quality Chocolate: The better the chocolate, the richer the flavor. Opt for high-quality German baking chocolate.
- Don’t Overbake: Keep an eye on the cake while it’s in the oven. Overbaking can lead to a dry cake.
- Cool Completely Before Frosting: Ensuring the cake is completely cool prevents the frosting from melting and becoming runny.
German Chocolate Sheet Cake is a timeless dessert that’s sure to impress. Its combination of rich chocolate cake and decadent coconut-pecan frosting is irresistible. This recipe is straightforward, making it accessible for bakers of all levels. Whether it’s a holiday celebration, birthday party, or just a sweet treat, this cake will be a favorite.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and frost it on the day of serving. Store it in the refrigerator.
2. Can I use sweetened shredded coconut?
Yes, sweetened shredded coconut will work and add a bit more sweetness to the frosting.
3. How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
4. Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
5. What can I use instead of German baking chocolate?
You can use semisweet or dark chocolate as a substitute. The flavor will be slightly different but still delicious.
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