Indulge in the rich flavors of this German Chocolate Sheet Cake! A moist chocolate base topped with a gooey coconut-pecan frosting. Perfect for gatherings.
1. Introduction
There’s something irresistibly nostalgic about a slice of German Chocolate Cake, especially when it’s made in sheet cake form. This dessert has long been a favorite for its rich, moist chocolate base and its signature gooey coconut-pecan frosting. Though the name might suggest otherwise, German Chocolate Cake isn’t from Germany—it’s actually an American creation, named after Samuel German, who developed a type of sweet baking chocolate. This sheet cake version retains all the classic flavors of the traditional round cake but offers the convenience and simplicity of a single-layer treat, making it perfect for serving at parties, potlucks, or any gathering. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and yields a beautifully moist cake that’s sure to impress. Let’s dive into the steps to create this delectable dessert that’s as rich in flavor as it is in history.
2. Ingredients
For the Cake:
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 4 ounces German’s sweet chocolate, melted
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
3. Directions
For the Cake:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the buttermilk, sour cream, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Chocolate and Water: Stir in the melted German’s sweet chocolate, followed by the boiling water. Mix until the batter is smooth.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
For the Frosting:
- Cook the Base: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
- Add Coconut and Pecans: Remove the pan from the heat and stir in the shredded coconut and chopped pecans. Let the frosting cool slightly before spreading it over the cooled cake.
- Finish and Serve: Spread the coconut-pecan frosting evenly over the cake. Allow the frosting to set before slicing and serving.
4. How to Prepare
Start by gathering all the ingredients and preheating your oven. The first step is to prepare the cake batter, beginning with creaming the butter and sugar. Adding the eggs one at a time ensures a smooth mixture, which is then enriched with buttermilk and sour cream for added moisture. The dry ingredients are sifted together and combined with the wet ingredients, followed by the melted chocolate and boiling water, which help create a rich, smooth batter. Once baked and cooled, the cake is topped with the luscious coconut-pecan frosting, made by cooking evaporated milk, sugar, egg yolks, and butter to a thickened consistency before adding in the coconut and pecans. Spread this indulgent frosting over the cake, and it’s ready to serve.
5. Preparation Time
- Active Cooking Time: 40 minutes
- Total Time: 1 hour 20 minutes (including baking and cooling)
6. Servings
This recipe yields 12-16 servings, depending on portion size.
7. FAQs
Q1: Can I use a different type of chocolate? Yes, if you can’t find German’s sweet chocolate, you can substitute semi-sweet chocolate, but the flavor will be slightly different.
Q2: Can I make this cake ahead of time? Absolutely! This cake can be made a day ahead. Just keep it covered and refrigerated, then bring it to room temperature before serving.
Q3: Can I freeze the cake? Yes, the cake (without frosting) can be frozen for up to 2 months. Thaw and frost before serving.
Q4: Can I use a different frosting? While the coconut-pecan frosting is traditional, you can use a chocolate ganache or cream cheese frosting for a different twist.
Q5: How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 5 days.
8. Conclusion
German Chocolate Sheet Cake is a timeless dessert that never fails to impress. The rich chocolate cake, paired with the iconic coconut-pecan frosting, creates a symphony of flavors and textures that’s simply irresistible. This sheet cake version offers all the decadence of the original layered cake but with the ease and convenience of a single layer, making it perfect for sharing with a crowd. Whether you’re celebrating a special occasion or just satisfying a sweet tooth, this cake is sure to delight. So, go ahead and indulge in a slice (or two) of this classic treat—you deserve it!
