Oh my goodness, let me tell you about the first time I tasted a German chocolate sheet cake! I was at a family gathering, and someone brought this gorgeous cake that was just calling my name. The rich chocolate flavor, paired with that luscious coconut pecan frosting, was an absolute game-changer for me. I couldn’t believe how moist and decadent it was! Ever since then, I’ve been on a mission to recreate that blissful experience in my own kitchen. Trust me, once you bake this German chocolate sheet cake, you’ll be the star of every gathering! It’s pure happiness on a plate.
Ingredients List
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 can (12 oz) evaporated milk
- 1 cup packed brown sugar
- ½ cup butter
- 4 large egg yolks
- 1 teaspoon vanilla extract (for frosting)
How to Prepare German Chocolate Sheet Cake
Alright, let’s dive into making this heavenly German chocolate sheet cake! It’s really a straightforward process, and I promise, you’ll feel like a baking pro by the time you’re done. Just follow these steps, and you’ll have a delicious cake ready in no time!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This step is crucial because we want our cake to bake evenly and come out perfectly fluffy.
- Next, grease and flour a sheet cake pan. This helps the cake release easily when it’s baked, so don’t skimp on this step!
- In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Give it a good whisk until everything is well mixed. The aroma of cocoa will already start to fill your kitchen—yum!
- Now, add in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix everything together until it’s smooth and creamy. Don’t worry if the batter looks a bit runny; that’s totally normal!
- Here comes the fun part! Gradually stir in the boiling water. This will help enhance the chocolate flavor and make your cake super moist. Mix until everything is just combined.
- Pour the batter into your prepared cake pan, spreading it evenly. Then, pop it in the oven and bake for about 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean!
- While the cake is baking, let’s prepare the frosting. In a saucepan, combine the evaporated milk, brown sugar, butter, egg yolks, and that extra teaspoon of vanilla. Cook this mixture over medium heat, stirring constantly until it thickens. It’ll take about 10-15 minutes, and trust me, just wait for that heavenly smell to hit you!
- Once thickened, remove it from the heat and stir in the shredded coconut and chopped pecans. This frosting is the cherry on top of your already amazing cake!
- After the cake has baked, let it cool completely in the pan before spreading the frosting on top. I know it’s tempting to dive right in, but trust me, the cooling time is worth it!
- Finally, once frosted, slice it up and serve. Enjoy every chocolatey bite of your homemade German chocolate sheet cake!
Nutritional Information
Before we dive into the deliciousness, here’s a little disclaimer: nutritional values can vary based on the specific ingredients and brands you choose. So, while I’m providing some typical estimates here, your results might differ slightly. That said, here’s what you can expect from a slice of this divine German chocolate sheet cake:
- Calories: Approximately 350
- Fat: About 15g
- Saturated Fat: Roughly 5g
- Unsaturated Fat: Around 8g
- Trans Fat: 0g
- Cholesterol: Approximately 60mg
- Sodium: About 220mg
- Carbohydrates: Roughly 50g
- Fiber: About 2g
- Sugar: Approximately 28g
- Protein: Roughly 5g
Now, isn’t that worth every bite? Enjoy responsibly!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights or last-minute gatherings!
- Rich, chocolatey flavor that will satisfy even the biggest chocolate cravings.
- The coconut pecan frosting adds a delightful texture and a nutty bite that’s simply irresistible.
- It’s a crowd-pleaser! Everyone will be asking for seconds (or thirds!).
- One sheet cake serves a generous amount, making it a great choice for parties and potlucks.
- It can be made ahead of time and stored, so it’s perfect for planning ahead.
Tips for Success
To make sure your German chocolate sheet cake turns out absolutely perfect, here are some of my best tips that I’ve picked up along the way:
- Measuring Ingredients: Precision is key! I always recommend using a kitchen scale for dry ingredients like flour and sugar. If you’re using cups, spoon the flour into the cup and level it off with a knife—don’t scoop straight from the bag, or you might end up with too much!
- Buttermilk Substitute: Don’t have buttermilk on hand? No worries! Just mix 1 tablespoon of vinegar or lemon juice with 1 cup of regular milk and let it sit for about 5 minutes. Voila! You’ve got buttermilk.
- Room Temperature Eggs: Always use room temperature eggs for a smoother batter. If you forget to take them out ahead of time, just place them in warm water for about 10 minutes.
- Boiling Water Tip: When adding boiling water to the batter, be cautious—it can splatter! I usually pour it in slowly while stirring to keep things mess-free.
- Cooling Time: Let the cake cool completely before frosting. This step is crucial to prevent the frosting from melting off. If you’re in a hurry, you can pop the cake in the fridge for a bit to speed up the cooling process.
- Frosting Application: To get that frosting to spread easily, make sure it’s thickened enough before you put it on the cake. If it’s too hot, it may slide off. And don’t be afraid to pile it on—more frosting is always better!
- Storage Tips: If you have leftovers (though that’s a big if!), store the cake in an airtight container at room temperature for a day or in the fridge for up to a week. Just let it come to room temp before serving for the best flavor!
With these tips in mind, you’ll be well on your way to baking a German chocolate sheet cake that everyone will rave about. Happy baking!
Storage & Reheating Instructions
Alright, so you’ve made this delicious German chocolate sheet cake, and now you have some leftovers (if that’s even possible!). To store it properly, let the cake cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll stay fresh at room temperature for about a day, or you can pop it in the fridge for up to a week.
If you want to reheat some slices, simply pop them in the microwave for about 10-15 seconds. This way, you’ll keep that lovely moist texture and warm up that scrumptious frosting. Enjoy every last bite!
Serving Suggestions
Now that you’ve got this delightful German chocolate sheet cake ready to go, let’s talk about how to make the experience even more special! Trust me, pairing it with the right accompaniments can take your dessert game to a whole new level.
- Fresh Berries: Serve slices with a handful of fresh raspberries or strawberries. The tartness of the berries contrasts beautifully with the rich chocolate and sweet frosting.
- Whipped Cream: A dollop of freshly whipped cream on top adds a lightness that balances out the cake’s dense chocolate goodness. Plus, it looks fabulous!
- Iced Coffee: For a delightful afternoon treat, pair a slice with a glass of iced coffee. The coffee’s bitterness enhances the chocolate flavor, making for a perfect match.
- Vanilla Ice Cream: You can’t go wrong with a scoop of creamy vanilla ice cream alongside your cake. As it melts a bit, it creates a dreamy sauce that’s just heavenly!
- Chocolate Milk: For the kid in all of us, serve it with a glass of chocolate milk! This nostalgic pairing will be a hit with both adults and kids alike.
Feel free to mix and match these suggestions based on your mood and the occasion. No matter how you serve it, this German chocolate sheet cake is sure to be a crowd-pleaser! Enjoy every bite and the lovely company around you!
FAQ Section
Can I use regular cocoa powder instead of Dutch-processed cocoa?
Absolutely! Regular unsweetened cocoa powder works perfectly fine in this German chocolate sheet cake recipe. Just know that it might yield a slightly different flavor profile, but it’ll still be delicious!
How do I know when my cake is done baking?
Great question! The best way to check is to insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready to come out of the oven. If it’s still wet, give it a few more minutes and check again.
Can I make this cake ahead of time?
Yes, you can! This German chocolate sheet cake is actually great for making a day in advance. Just make sure to store it properly and frost it right before serving to keep that frosting nice and fresh.
What’s the best way to store leftovers?
To keep your cake fresh, cover it tightly with plastic wrap or transfer it to an airtight container. It can stay at room temperature for about a day, or you can refrigerate it for up to a week. Just let it come to room temperature before enjoying those yummy leftovers!
Can I freeze the cake?
Yes, you can freeze this German chocolate sheet cake! Just make sure it’s completely cooled, then wrap it tightly in plastic wrap and foil. It should keep well in the freezer for up to 3 months. Thaw it in the fridge overnight before serving!
German chocolate sheet cake: 7 steps to pure bliss
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious German chocolate sheet cake with rich chocolate flavor and coconut pecan frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 can (12 oz) evaporated milk
- 1 cup brown sugar
- 1/2 cup butter
- 4 large egg yolks
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a sheet cake pan.
- In a large bowl, mix flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix well.
- Stir in boiling water until well combined.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare the frosting.
- In a saucepan, combine evaporated milk, brown sugar, butter, egg yolks, and vanilla. Cook over medium heat until thickened.
- Remove from heat and stir in coconut and pecans.
- Spread frosting over the cooled cake.
- Serve and enjoy.
Notes
- Ensure the cake is completely cooled before frosting.
- Store leftovers in an airtight container.
- This cake can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: german chocolate sheet cake
