Description: German Chocolate Sheet Cake is a rich, moist cake topped with a decadent coconut-pecan frosting. Despite its name, this cake isn’t actually from Germany. Instead, it was named after Sam German, an American baker who developed a type of dark baking chocolate in 1852. This cake has since become a beloved dessert in many households, especially for celebrations and gatherings.
Who is this Recipe For?
This recipe is perfect for chocolate lovers who enjoy a blend of sweet and nutty flavors. It’s also ideal for those looking for a classic, crowd-pleasing dessert to serve at family gatherings, potlucks, or special occasions. Whether you’re a novice baker or an experienced cook, this recipe is straightforward and delivers consistently delicious results.
Why It’s Great
- Heritage & Tradition: This cake has a long-standing tradition in many families, passed down through generations.
- Rich & Decadent: The combination of moist chocolate cake and rich coconut-pecan frosting is irresistible.
- Perfect for Gatherings: The sheet cake format makes it easy to serve a crowd, ensuring everyone gets a satisfying piece.
Ingredients
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
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
How to Make German Chocolate Sheet Cake
- Preheat & Prep: Preheat your oven to 400°F (200°C) and grease a sheet pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, and cocoa powder.
- Prepare Chocolate Mixture: In a small saucepan, add water, butter, shortening, and German chocolate. Heat over medium until the mixture is smooth and combined. Pour this into the dry ingredients and whisk until fully incorporated.
- Add Wet Ingredients: Stir in the buttermilk, baking soda, salt, eggs, and vanilla. Mix until smooth.
- Bake: Pour the batter into the prepared sheet pan. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Frosting Instructions
- Cook Frosting Base: In a medium-sized saucepan, combine evaporated milk, egg yolks, butter, sugar, and brown sugar. Cook over medium heat, stirring frequently, until the mixture thickens (about 10-12 minutes). Remove from heat.
- Add Final Ingredients: Stir in the shredded coconut, chopped pecans, and vanilla extract.
- Frost the Cake: Let the frosting cool slightly, then spread it evenly over the cooled cake. Chill for 1-2 hours to set the frosting before serving.
Kitchen Equipment Needed
- Large mixing bowl
- Small saucepan
- Medium-sized saucepan
- Whisk
- Sheet pan (approximately 13×9 inches)
- Spatula
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen for up to 3 months. If freezing, wrap individual slices in plastic wrap and store in a freezer-safe container.
FAQ
1. Can I use a different type of chocolate?
Yes, you can substitute the German baking chocolate with another type of dark chocolate, though the flavor might slightly differ.
2. Is there a substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just keep it refrigerated until you’re ready to serve.
Conclusion
German Chocolate Sheet Cake is a timeless dessert that brings together the rich flavors of chocolate, coconut, and pecans. Perfect for any celebration, this cake is sure to be a hit with your family and friends. Enjoy the process of making this traditional cake, and savor every delicious bite!
