This German Chocolate Sheet Cake is a fun twist on the classic dessert! With layers of rich chocolate cake topped with a sweet coconut and pecan frosting, it’s truly a treat.
Baking this cake is easier than you think! I love how the gooey topping perfectly complements the soft cake. It’s perfect for sharing, or let’s be honest, keeping all to yourself! 😄
Key Ingredients & Substitutions
German Sweet Chocolate: This is a key ingredient for the cake’s flavor. If you can’t find it, semi-sweet chocolate works great as a substitute. You can also use unsweetened chocolate plus some extra sugar to balance the sweetness.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have any, make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using.
Pecans: Pecans give a nice crunch. If you have nut allergies or don’t like them, shredded coconut alone will still be delicious, or you can try sunflower seeds as a substitute!
Coconut: Sweetened shredded coconut is used for the frosting. If you prefer a less sweet topping, you can use unsweetened coconut instead, just adjust the sugar in the frosting to taste.
How Do I Ensure My Cake Layers Bake Evenly?
Baking the perfect cake is crucial for great results. Here are some key tips:
- Make sure your oven is fully preheated before placing the cake in it. An oven thermometer can help check accuracy.
- Use a light-colored, metal pan; this helps conduct heat evenly. Dark pans can cause over-browning.
- Baking times can vary. Check your cake a few minutes before the recommended time. A toothpick inserted should come out clean when it’s done.
If your cake sinks in the middle, it may have been underbaked, or the oven might have had hot spots. Keep practicing, and you’ll get the hang of it!
German Chocolate Sheet Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 4 ounces German sweet chocolate, chopped (or substitute with semi-sweet chocolate)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Coconut Pecan Frosting:
- 1/2 cup (1 stick) unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup evaporated milk
- 3 large egg yolks, lightly beaten
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful cake will take about 15 minutes to prep and around 30 minutes to bake. You’ll also need a little time for cooling, making the total time about an hour. So, in no time, you can enjoy this tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×13-inch sheet pan. This step is important to ensure your cake doesn’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This will ensure everything is evenly combined. Set this aside for a moment.
3. Melt the Chocolate Mixture:
In a saucepan, combine the unsalted butter, water, and chopped German sweet chocolate. Heat over medium, stirring frequently until everything is melted and smooth. Once melted, remove from heat.
4. Combine Sugar and Chocolate:
Stir the granulated sugar into the warm chocolate mixture until well combined. The warmth helps dissolve the sugar!
5. Beat the Eggs:
In a separate bowl, beat together the eggs and vanilla extract until mixed. This adds richness to your cake.
6. Combine Ingredients:
Add the egg mixture to the chocolate mixture. Then, alternating with the flour mixture and buttermilk, mix until just combined, starting and ending with the flour mixture. Don’t overmix; a few lumps are okay!
7. Bake the Cake:
Pour the batter evenly into your prepared sheet pan. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Don’t forget to check early just in case!
8. Prepare the Frosting:
While the cake bakes, let’s whip up the coconut pecan frosting. In another saucepan over medium heat, combine the butter, brown sugar, and evaporated milk. Bring it to a gentle boil while stirring constantly and allow it to boil for 1-2 minutes.
9. Temper the Egg Yolks:
Remove the saucepan from the heat. Slowly add about 1/4 cup of the hot mixture to the beaten egg yolks while stirring to temper them. This will prevent the eggs from scrambling.
10. Complete the Frosting:
Return the tempered egg yolk mixture to the saucepan and boil again for another 2 minutes while stirring constantly. Then, remove it from heat and stir in the shredded coconut, chopped pecans, and vanilla extract.
11. Frost the Cake:
Once the cake is baked, take it out of the oven and immediately spread the warm frosting evenly over the top. The warm frosting will melt slightly into the cake for extra deliciousness!
12. Cool and Serve:
Allow the cake to cool to room temperature before cutting it into squares and serving. Enjoy every bite of this delightful treat!
This recipe results in a rich and moist chocolate sheet cake topped with gooey coconut-pecan frosting, just like the image shows! Enjoy!
Can I Use Different Nuts in the Frosting?
Absolutely! While pecans are traditional, you can use walnuts or even skip the nuts altogether if you prefer a nut-free version. Just make sure the overall texture remains enjoyable!
How Can I Make This Cake Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the baking powder and other ingredients are also gluten-free to keep your cake safe!
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze individual pieces for up to 3 months. Just thaw before enjoying!
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake and prepare the frosting a day in advance. Just frost the cake on the day you plan to serve it to keep it fresh and delicious!