This German Chocolate Sheet Cake is a moist and rich chocolate treat topped with a delicious coconut and pecan frosting. It’s big enough for sharing at any gathering!
I love how easy it is to make this cake in a single pan. No need to fuss with layers—just bake, frost, and enjoy a slice (or two!). Who can resist that sweet topping? 😋
Key Ingredients & Substitutions
German Sweet Chocolate: This is essential for that unique flavor. If you can’t find it, semi-sweet chocolate works in a pinch. Just add a teaspoon of sugar to balance the sweetness.
Buttermilk: It helps make the cake soft and moist. If you don’t have buttermilk, mix 1 cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Pecans: These add a wonderful crunch. If you’re nut-free, you can skip them or use sunflower seeds for a similar crunch.
Eggs: Using room temperature eggs helps them mix better into the batter. If you’re short on eggs, you can use flaxseed meal as a substitute (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg).
How Do I Get the Frosting Just Right?
The frosting is key to this cake, so get ready to put in a little work! The trick is to cook the mixture until it thickens properly. Here’s how:
- Heat the evaporated milk, sugar, beaten egg yolks, and butter on medium heat. Stir constantly so it doesn’t stick or burn.
- Keep cooking until the mixture thickens and turns a light golden color; this usually takes about 10-12 minutes.
- Be patient and keep mixing to avoid lumps in your frosting!
Let it cool slightly before spreading over the warm cake for the best spreading texture. Trust me, it makes a difference!
German Chocolate Sheet Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup unsalted butter, melted
- 4 ounces German sweet chocolate, chopped (or substitute with semi-sweet chocolate)
- 1/2 cup boiling water
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
How Much Time Will You Need?
This delicious treat will take about 15 minutes to prep and around 30-35 minutes to bake. After that, you’ll want to let it cool for about 10 minutes before frosting. Total time is approximately 1 hour to have a wonderful dessert ready to serve!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Make sure to grease and flour a 9×13 inch sheet pan, so the cake comes out easily later on!
2. Mix the Dry Ingredients:
In a large mixing bowl, carefully whisk together the flour, sugar, baking soda, and salt. This will be the base for your cake!
3. Melt the Chocolate:
In a medium saucepan, combine the chopped German sweet chocolate and boiling water. Stir gently until the chocolate is completely melted and smooth. Once done, remove it from the heat.
4. Combine the Wet Ingredients:
Pour the melted butter into the chocolate mixture, then add this to your dry ingredients. Stir gently until just mixed—don’t worry about lumps!
5. Add the Eggs and Buttermilk:
In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Now, add this mixture to your cake batter and stir just until it’s smooth and blended.
6. Bake the Cake:
Pour the cake batter into the prepared sheet pan, spreading it out evenly. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (not wet batter) attached.
7. Make the Frosting:
While the cake is baking, you can prepare the frosting. In a medium saucepan, combine the evaporated milk, sugar, beaten egg yolks, and butter. Cook this mixture over medium heat, stirring constantly, until it thickens and turns a light golden color—this should take around 10-12 minutes. Remove from heat when ready!
8. Stir in the Goodies:
Once off the heat, stir in the vanilla extract, coconut, and chopped pecans. Mix everything together well; this is what makes the frosting delicious!
9. Frost the Cake:
When the cake comes out of the oven, let it cool for about 10 minutes. Then, spread the warm coconut-pecan frosting evenly over the top. The warmth helps the frosting stick better!
10. Let It Set:
Allow the cake to cool completely so the frosting sets nicely. Then, you can cut it into squares and enjoy a slice (or two!). This German Chocolate Sheet Cake is now ready to impress your friends and family!
11. Serving Suggestion:
For a special touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy your baking adventure!
Can I Use Different Types of Chocolate?
Yes! If you can’t find German sweet chocolate, semi-sweet chocolate is a great alternative. Just remember to add a bit of sugar to balance out the sweetness.
How Can I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for about a week. Just make sure to let it come to room temperature before serving!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and frost it just before serving. This actually allows the flavors to meld together even better!
What If I Don’t Have Buttermilk?
No problem! You can easily make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect substitute!