This German Chocolate Sheet Cake is a delightful treat with layers of rich chocolate flavor and a dreamy coconut-pecan frosting on top. It’s perfect for sharing!
Honestly, who can resist a cake that’s as good as a hug? I love baking this for birthdays, and it always puts a smile on everyone’s face. The best part? It’s easy to whip up!
Key Ingredients & Substitutions
Unsweetened Baking Chocolate: This is essential for that rich chocolate flavor. If you’re in a pinch, you can substitute with cocoa powder. Use 1/3 cup cocoa powder and add 1 tablespoon of butter to keep moisture.
Buttermilk: Buttermilk keeps the cake moist and tender. You can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk, letting it sit for about 5 minutes before using.
Granulated & Brown Sugar: Both sugars provide sweetness and depth. If you want a less sweet cake, reduce the sugar by 1/4 cup or use coconut sugar for a more natural option.
Pecans: Chopped pecans give a nice crunch in the frosting. If you’re allergic, walnuts or almonds are good alternatives, or you can skip them entirely for a nut-free version.
Why is Proper Folding Important for the Cake Batter?
Folding the batter gently after combining wet and dry ingredients is a crucial step. It keeps air bubbles intact, helping the cake rise and stay fluffy. Overmixing can lead to a dense cake, which isn’t what we want!
- Use a rubber spatula and gently scoop from the bottom to the top, turning the bowl as you go.
- Stop mixing as soon as you see no dry flour. A few lumps are okay; perfection isn’t necessary!
How Do I Make the Coconut-Pecan Frosting Thick Enough?
Thickening the frosting is key to getting that perfect spreadable consistency without it sliding off the cake. Here’s how:
- Boil the mixture for 1-2 minutes. Keep stirring to prevent burning.
- After adding the egg yolks, return it to low heat for 2-3 more minutes until thick. This might take a little patience, but it’s worth it!
Allow the frosting to cool slightly before spreading it on the warm cake, as it’ll help it set better and hold its shape.
German Chocolate Sheet Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 oz unsweetened baking chocolate, melted and cooled slightly
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
For the Coconut-Pecan Frosting:
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter
- 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 delicious German Chocolate Sheet Cake requires about 15 minutes of preparation time and approximately 30-35 minutes of baking time, plus some time for the cake to cool before serving. In total, you’re looking at about 1 hour and 15 minutes before you can dig in! So, let’s get baking!
Step-by-Step Instructions:
1. Preheat & Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×13 inch sheet pan and grease it well with butter or cooking spray, then dust it lightly with flour to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This mix will help with the texture of your cake, so set it aside for now.
3. Melt the Chocolate:
In a large saucepan over medium heat, melt the unsalted butter and unsweetened baking chocolate together, stirring frequently to prevent burning. Once it’s melted and smooth, remove the pan from the heat.
4. Add Sugars & Wet Ingredients:
Whisk in granulated sugar and brown sugar until well combined. Next, slowly pour in the buttermilk and add the vanilla extract, whisking to combine. Allow this mixture to cool for a few minutes.
5. Add the Eggs:
In a separate bowl, beat the eggs lightly. Gradually whisk the eggs into the cooled chocolate mixture until fully incorporated.
6. Combine Dry & Wet Ingredients:
Now, add the dry ingredients you mixed earlier to the wet chocolate mixture. Gently fold them together with a spatula, mixing until just combined. Be careful not to overmix, as this can make your cake tough.
7. Pour into the Pan:
Pour the batter into your prepared baking pan, spreading it out evenly with the spatula.
8. Bake the Cake:
Place the cake in the oven and bake for 30-35 minutes. You can check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, your cake is ready!
9. Make the Frosting:
While the cake is baking, let’s make the frosting! In a medium saucepan, combine granulated sugar, unsalted butter, and evaporated milk. Cook this over medium heat, stirring constantly until it reaches a boil.
10. Thicken the Frosting:
Once boiling, continue boiling for 1-2 minutes, then remove from heat. Slowly whisk in the lightly beaten egg yolks, then return to low heat and stir constantly for 2-3 minutes or until the frosting thickens.
11. Add Coconut & Pecans:
Remove the saucepan from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Mix it all together until it’s evenly combined.
12. Frost the Cake:
When the cake is done baking, remove it from the oven and immediately spread the warm coconut-pecan frosting over the top. The warmth will help the frosting to set nicely.
13. Cool & Serve:
Let the cake cool completely in the pan before cutting it into squares. Then, serve up this delightful German Chocolate Sheet Cake and enjoy the compliments!
Can I Use Cocoa Powder Instead of Unsweetened Baking Chocolate?
Yes, you can! If you’re using cocoa powder, substitute 1/3 cup of cocoa powder and add 1 tablespoon of melted butter to maintain the moisture. This will provide a similar chocolatey flavor.
Is There a Way to Make This Cake Ahead of Time?
Absolutely! You can bake the cake one day in advance. Just store it tightly covered at room temperature. Frost the cake on the day you plan to serve it for the best texture and freshness.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it, but be aware that the frosting may lose some of its initial texture when chilled.
Can I Substitute Other Nuts in the Frosting?
Yes, you can use walnuts or almonds instead of pecans if you prefer. Just make sure they are chopped for even distribution in the frosting!