German Chocolate Sheet Cake: A Decadent Dessert for Any Occasion
This German Chocolate Sheet Cake is a rich, chocolatey cake topped with a classic coconut-pecan frosting. It’s easier to make than a layered German chocolate cake but just as decadent and delicious! Perfect for gatherings, parties, or just a special treat at home, this sheet cake is a crowd-pleaser that’s sure to impress.
Why You’ll Love This Recipe
The cake is moist, fluffy, and full of chocolate flavor, while the frosting is creamy and packed with toasted coconut and pecans for that iconic German chocolate cake taste. It’s simple to make, serves a crowd, and each bite is a heavenly combination of rich chocolate and sweet coconut-pecan goodness.
Keywords: German chocolate sheet cake, easy German chocolate cake, sheet cake recipe, coconut pecan frosting, chocolate cake
Ingredients
For the Chocolate Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup buttermilk, at room temperature
- ½ cup vegetable oil
- 2 tsp vanilla extract
- ½ cup boiling water
For the Coconut-Pecan Frosting
- ¾ cup evaporated milk
- ¾ cup granulated sugar
- ¼ cup unsalted butter
- 2 large egg yolks, beaten
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- ¾ cup chopped pecans
Instructions
Make the Chocolate Cake
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside. - Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. - Mix Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until combined. - Add Boiling Water
Stir in the boiling water to thin the batter (it will be thin but don’t worry, it’ll bake up beautifully). Pour the batter into the prepared pan. - Bake
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Make the Coconut-Pecan Frosting
- Cook the Base
In a medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Cook, stirring constantly, until thickened and golden brown, about 10-12 minutes. - Add Coconut and Pecans
Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool until it thickens enough to spread. - Frost the Cake
Spread the coconut-pecan frosting evenly over the cooled chocolate cake.
Customization Ideas
- Chocolate Chips: Stir a handful of chocolate chips into the cake batter for extra chocolate flavor.
- Dark Chocolate Frosting: Drizzle melted dark chocolate over the frosted cake for a rich, decorative touch.
- Toasted Coconut: Toast the shredded coconut for even more texture and flavor in the frosting.
Tips for Success
- Room Temperature Ingredients: Ensure that eggs and buttermilk are at room temperature for the best cake texture.
- Constant Stirring: Stir the frosting mixture constantly to prevent curdling and achieve a smooth consistency.
- Cool Completely: Let the cake cool completely before adding the frosting to avoid melting.
Storage and Leftovers
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake (without frosting) for up to 3 months.
Perfect Pairings
- Ice Cream: Vanilla ice cream complements the rich chocolate flavor beautifully.
- Coffee: A hot cup of coffee or espresso balances the cake’s sweetness.
- Whipped Cream: Serve with a dollop of whipped cream for an extra special treat.
Conclusion
This German Chocolate Sheet Cake is a rich, satisfying dessert with a classic coconut-pecan topping that’s always a hit. With its simple sheet cake style, it’s easy to make and perfect for feeding a crowd. Each bite is a perfect blend of chocolate, coconut, and pecans—guaranteed to be a favorite at any gathering!