The German Chocolate Sheet Cake is a classic and indulgent dessert that will satisfy any sweet tooth. Despite its name, this cake is an American creation, named after Samuel German, who developed a type of dark baking chocolate for the Baker’s Chocolate Company in the 19th century. This delicious cake is characterized by its moist, rich chocolate base and unique, gooey frosting made from coconut and pecans. Perfect for gatherings, celebrations, or simply treating yourself, this German Chocolate Sheet Cake combines the deep flavors of chocolate with the sweet, nutty topping to create a decadent and unforgettable dessert. Whether you’re an experienced baker or a novice in the kitchen, this recipe is straightforward and yields impressive results, making it a beloved favorite for all occasions.
German Chocolate Sheet Cake Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup cocoa powder
- 1/2 cup buttermilk
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the cake batter:
- In a large bowl, combine flour and sugar.
- In a medium saucepan, combine butter, water, and cocoa powder. Bring to a boil, then remove from heat.
- Pour the cocoa mixture into the flour mixture and stir until well combined.
- Add buttermilk, eggs, baking soda, vanilla extract, and salt to the bowl. Mix until smooth.
- Bake the cake:
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Prepare the frosting:
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Let the frosting cool to room temperature before spreading it over the cooled cake.
- Assemble the cake:
- Once the cake is completely cooled, spread the prepared frosting evenly over the top.
- Serve and enjoy:
- Cut the cake into squares and serve. Enjoy your homemade German Chocolate Sheet Cake!
Tips:
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make Ahead: You can bake the cake a day in advance and frost it the next day.
- Optional Garnish: For an extra touch, sprinkle additional shredded coconut and chopped pecans on top of the frosting.
Enjoy baking and indulging in this rich, decadent German Chocolate Sheet Cake!
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